The way I make it in the bread maker is simple: 4 cups of carbalose flour, 2 tbsp heavy whipping cream, about 1/2 cup of vegetable oil, around 200 ml of water, salt to taste. When the dough starts forming a ball you can figure out if you need to add more water or not (low carb flours tend to need more water than regular flour).
Opt for barley bread if you are looking for a hearty addition to a low-GI diet. It is best to use barley flour in conjunction with high-gluten flour. My barley flour recipe uses 50% barley flour and 50% wholewheat flour to ensure the bread rises better.
For low-carb baking, people mainly use psyllium husk for creating bread with a thick texture. If you want to give it a try, there is an excellent coconut flour and psyllium husk bread here.
Nonetheless, barley scores well. My barley bread recipe has taken inspiration from the above-mentioned Vogel’s sunflower and barley brown bread, incorporating both wheat and barley flours as well as sunflower seeds. Opt for barley bread if you are looking for a hearty addition to a low-GI diet.