Diabetic Milk Bread

This is a very easy homemade bread. It’s only 2 ingredients and doesn’t require any yeast, butter, oil, sugar or eggs. 

The milk bread comes out soft and fluffy. It can be eaten as is or used for sandwiches, toast and more.

This milk bread is just 2 ingredients and doesn’t require yeast, butter, oil, sugar or eggs! It is a very easy bread recipe.

INGREDIENTS

• 2 cups (250 g) self-rising flour (see notes section for making your own self-rising flour)
• 1 ¼ cup (10 oz) whole milk (can use low fat milk or milk alternatives)

INSTRUCTIONS

• Preheat oven to 350°F. Line an 8 x 4 inch baking loaf pan with parchment paper.
• In a large mixing bowl, add flour and milk. Use a whisk to mix the two together, whisking until no flour lumps remain. Be careful not to overmix as it can make your bread tough. Pour batter into prepared baking pan.
• Bake bread for about 35-40 minutes until done. Bread loaf should be light brown on top but will not develop as much color as your typical yeast bread. When you apply pressure on the surface of the bread it should bounce back and a toothpick inserted should come out clean. Let bread cool fully in the pan before removing and slicing.

NOTES

• You can also use a 9 x 5 inch loaf pan but your bread won’t rise as high and you will need to reduce baking time.
• To make your own self-rising flour, add 2 cups all purpose flour, 3 tsp baking powder and 1/2 tsp salt to a bowl. Whisk to combine. Measure out 2 cups for the recipe.
• I used whole milk but the recipe will also work with low fat milk, Whole milk is recommended because it helps the bread have a softer texture and more flavor. You can also use milk alternatives like soy, almond, coconut or oat milk.
• I have not tested this recipe with gluten free flour or whole wheat flour.
• I used White Lily Self Rising Flour.

NUTRITION

serving: 1slice, calories: 70kcal, carbohydrates: 14g, protein: 2g, fat: 1g, saturated fat: 1g, sodium: 209mg, sugar: 1g, net carbs: 14