I've been exploring a lot of low carb food websites lately. Many of them have a number of gluten free baked goods due to nut meals and coconut flour being easy low carb flour substitutions. Mind you, this works better for quick breads than yeasted breads.

Anyway, I found a recipe for a simple white quick bread here. www.sugarfreelowcarbreci
pes.com/?p=3044

I thought I'd give it a try. I will admit to being a bit puzzled by this sentence: "Eggs were used for leavening, but I suppose baking powder or soda could be added to make a lighter bread." Is there anyone here who can explain how eggs work as leavening, especially if you don't separate them and whisk the whites into peaks?

I do know how quick breads are normally leavened. It involves an acid-base reaction producing lots of teeny tiny bubbles. Baking soda is a base and requires a corresponding acid, e.g. buttermilk or cream of tartar, in order to do anything. Baking powder combines both acid and base in one powder and can act as a leavening agent by itself . If comments weren't closed on the original article, I'd point out over there that I don't think baking soda would work to lighten this bread because I don't see any obvious acids in the original ingredient list.

Now, I thought that the bread in the photos accompanying the original article looked awfully flat, so when I made my bread, I added a tablespoon of baking powder. Here's the results:


This is the batter after I put it in the loaf pan.


This is the finished loaf. I really wish I'd gotten a picture of it before I dumped it out of the pan so I could show just how much it rose thanks to the baking powder.


This is the first slice off the finished loaf. As you can see, it's noticeably taller than the slices on the original site.

I used my Ninja Master Prep to mix the ingredients. It worked really well once I figured out that I need to use the large container.