This study aimed to investigate the effect of adding bamboo fiber on the basic physical properties of gluten-free and low-carbohydrate bread. The control bread was made from buckwheat, flax, and walnut flour. Bamboo fiber was introduced to the bread recipe in proportions ranging from 0 to 10% (every 2%). The results showed that adding from 4 to 6% bamboo fiber to the control bread resulted in a slight rise of around 3% in volume, but a larger addition resulted in a drop in volume. The pH changes were also not significant; after more than 6% addition, the pH increased by about 2%. After adding more than 4% fiber, the color of the crumb changed noticeably (∆E >3), owing mostly to a significant increase in the lightness (L*) coefficient. The incorporation of the fiber had the greatest impact on the textural parameters when the storage time was increased to 48 h. The addition of 6% fiber resulted in unfavorable alterations in the hardness. In conclusion, our findings demonstrate that bamboo fiber can serve as a beneficial component for enriching gluten-free and low-carbohydrate bread, but its proportion should not exceed 4%. This developed bread with 4% addition of bamboo fiber can be classified as a functional bread for special diets; in addition to its very low carbohydrate content (15.3%), it was also characterized by a high fiber content (12.2%) and a low caloric value (176.7 kcal/100 g FM).