Hi. Saw your comment and I'm trying to bake low carb bread with out sugar right now too. I wanted to comment, because the recipe you list is missing an acid for the baking soda to react to and rise the bread. That's why it tasted bad. The recipe I am looking at using pairs an equal amount of lemon juice to the amount of baking soda (1 to 1). You could also use baking powder instead of the baking soda/lemon juice combo, but I wouldn't know the amount to substitute.

• Reply