The Holy Grail of the low carbohydrate way of eating is bread. A bread that offers all of the qualities of ‘normal’ carbohydrate and gluten-laden breads. It has to be sliceable, toastable, not disintegrate when spread with butter, be light and airy, have that slightly stretchy feel of gluten bread and not taste eggy.
Having tried many of the recipes out there, trust me, that is a very tall order!