Melba toast is a dry, crisp, and thinly sliced toast that makes for a perfect snack, appetizer, or a compliment to your charcuterie board! Making your own low carb melba toast from our All-Purpose Bread Mix is fun and easy!
As a gluten-free by choicer I often feel deprived of crunch at parties, but am still able to enjoy the fruits and cheese. My celiac friends, however, have to steer clear of the whole charcuterie board as the crumbs from the crackers often contaminate the whole board. Bake your own low carb melba toast that is also gluten free and celiac-friendly to eliminate anyone from being left out!
To make low carb melba toast you will need:
When preparing the dough for low carb melba toast and crisps, add all the measured ingredients, except for the boiling water and mix well.
Add boiling water and mix well until the dough is smooth and even. The mix can be done by hand, in a stand mixer, or a food processor. When in doubt, mix longer it will not damage the dough.
At this point, the dough can rest in a covered bowl for four hours (for zero sugars) or if mixed in the afternoon it can rest covered (in cloth) overnight.
Once the dough has rested, it’s time to preheat the oven and shape the dough.
For our low carb melba toast we love to first bake the dough into small buns. Preheat the oven to 325℉ (315℉ for convection).
Divide dough into 8 or 9 equal pieces. Flatten each piece into a disk 3-4 inches across.
Bake the buns on parchment paper or Silpat for 45-50 minutes. The dough is quite moist and we will be baking them again so a little extra time in the oven will be totally fine.
Once your buns and oven has cooled, it’s time to cut your buns into thin 1/4 inch or less slices.
Spread slices on a baking sheet or air fryer rack and place in preheated oven at 225℉ (200℉ for convection) for a looong time (1-2 hours or longer), until complete crispness is reached
Brush or mist with olive oil. If you have another favorite keto friendly oil option, feel free to use that instead. (This step can be performed before or after baking)
Sprinkle with salt. (Add granulated garlic or any spice blend if desired)
Enjoy endless variations with dips, spreads, and cheeses!
Your low carb and celiac friends will thank you!
Remember to share your photos of your appetizer plates and charcuterie boards using low carb melba toast with us on Instagram and Facebook @foxhillkitchens
To Store: Store in tightly sealed container as the low carb melba toast can quickly lose its crunch. If this does happen, don’t fret, just pop them back into the oven for approx. 20 minutes.
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Bread can be hard to give up when trying to control carbs, eat healthier, or are gluten intolerant; but with Vermont-made low-carb, grain-free, paleo, and keto-friendly breads from Fox Hill Kitchen’s Vermont, they make it possible! Now enjoy freshly made Vermont low-carb, grain-free paleo keto-friendly breads buns, bagels croutons made right here in Vermont for you to indulge!
Julie Fox McClure of Fox Hill Kitchens in Northern Vermont recognized this dilemma and created a loaf that is grain-free, low-carb, paleo friendly, dairy-free, and gluten-free – yet still tastes fantastic.
