[William Terrell]

Yes, I understand. I made all the bread I ate for some years. But in your low-carb bread recipe I didn't see anything I could identify that would make either gluten or any elastic substance to take it's place.

Does the recipe produce flat bread?

[carlo3b]

I didn't see anything I could identify that would make either gluten or any elastic substance to take it's place. Does the recipe produce flat bread?

There appears to create a natural fermentation in the combination of seltzer water, baking powder, eggs, pecan flour. The texture is not as one would expect in store bought bread however, as I am sure you would expect.. however I hope you and others enjoy!