World Famous Low Carb Bread

  • Originally posted by Lifestar in Feb. 2003 WFD Thread

    World Famous Low Carb Bread

    1 pkg dry yeast (Rapid Rise/Highly Active)
    1/2 teaspoon sugar *
    1 1/8 cup "baby bottle warm" water (90-100°F)
    3 Tablespoons olive oil
    1 1/2 teaspoons baking powder
    1 teaspoon salt
    1 Tablespoon Splenda
    1 cup Wheat Gluten Flour ***
    1/4 cup oat flour
    3/4 cup soy flour
    1/4 cup flax seed meal
    1/4 cup coarse unprocessed wheat bran

    Mix all dry ingredients together in a bowl. Add warm water, oil and sugar to bread machine pan. Then add mixed dry ingredients. Sprinkle yeast over the top. Set your machine to the basic cycle (3-4 hours) or rapid basic cycle (@1 hr) and bake.

    Cool on a rack, refrigerate and enjoy.

    * The sugar is totally consumed by the yeast and does not
    contribute to the carb count. I keep a few packets of restaurant
    sugar on-hand for this purpose so I never have to have a supply
    of actual sugar in the house.

    ** I remove my paddle after the initial kneading and before the
    rising cycle so I don't get a big hole in the bottom of the loaf.

    *** "I've had best results using "Bob's Red Mill: Vital Wheat
    Gluten Flour". Whatever brand you use should be 6 grams (no
    fiber) per 1/4 cup on label and approx. 75% - 80% protein. It
    works great, keeps the taste and texture just like bakery bread,
    and keeps the carb count very low."

    Makes 16+ slices. Net carbs: 2.99g per slice.

    Other variations:
    You can make this a High Protein Egg Bread by adding two eggs
    lightly beat to your liquid ingredients -Net Carbs: 3.6g.

    Swap the oat flour with 1/4 cup dark rye flour and added caraway
    seeds for rye bread- Net Carbs: 5.7g.

    Add herbs de provence to make an herbal bread. Just spread
    sliced bread with butter and garlic. Pop into the oven to brown.
    Makes a great garlic bread substitute.

    Add cinnamon for Low Carb Cinnamon Bread. Makes for tasty French Toast.

    Omit the flax meal and double the wheat bran for a more "whole
    wheat" bread.
  • Shawn ~~~~ Thanks for reposting the recipe. Good idea taking the paddle out before baking. I always hated the idea of having the hole in the bottom of the bread.