Low Carb Bread

Originally posted by Marla at Recipes To Go

Makes two loaves.
3 cups warm water
1 tablespoon active dry yeast
4 cups Bob's Red Mill Vital Wheat Gluten Flour *
1 whole egg, beaten
2 tablespoons olive oil
1/2 teaspoon salt
2 tablespoons Splenda (sucralose) **

Substitutions:
*or another gluten wheat flour
**or 2 tbsp sugar

Combine warm water and yeast. After yeast dissolves (3 to 5 minutes), beat
in 2 cups gluten flour. Let mixture rise in a warm place until light and
foamy (about 60-90 minutes).

In a large mixing bowl, combine egg, olive oil, salt, and Splenda. Beat in
about 2 cups gluten flour. Use ONLY enough flour to make a dough that will
knead well. Mix in yeast/flour mixture.

Preheat oven to 350?F (180?C). Knead bread for approximately 10 minutes
(because of the gluten, it will become difficult to knead in about half that
time).

Let rise until doubled (about 1 hour) in bulk. Shape into 2 loaves. Place in
loaf pan or on baking sheet. Bake in preheated 350?F (180?C) oven about 1
hour.
NOTE: Check your bread machine manual for instructions on making this bread
by machine.

Nutritional Information (per slice): 262 Calories (kcal); 6g Total Fat; (21%
calories from fat); 48g Protein; 3g Carbohydrate; 12mg Cholesterol; 156mg
Sodium.
Dietary Exchanges: 6 1/2 Lean Meat; 1/2 Fat

Do you think Carbolose flour can be substituted for the Bob's Red mill?

Thanks,
Terri

howdy, terri...i'm not the most accomplished lc recipie person, which i'll tell you right off the bat...

i usually don't try to sub carbolose flour unless it's a bisquik type of recipe; those subs tend to work out better; i'm not sure if the flour iteself has baking powder, or just the carbquik stuff does... if i tried this, i'd do a half recipe or less to keep from using up expensive ingredients in case it bombed.

__________________


Fat Baggage- Is Yours Packed?

Hi Goddess, I took your advice and only made half, I did use the carbalose and it didn't turn out to bad. Very heavy and dense but I'm a bread freak so I was happy just to have a piece of warm bread. I've been doing Atkins for a year now and have only had 4 pieces of bread in a year. All when I had to go out of town for funerals.
I'm wondering if adding in some baking powder or soda would help it rise more. I'm not much of a baker so I really don't understand how each one works.
Terri

if you're missing the bread, have you tried the OMM? that's one of the favs around here and there are lots of variations on it.

1-minute muffin

from what i get, the subbing is an art that you learn. i'm a very basic cook myself, so i get most of my ideas from reading what other people do!

i do know that baking soda helps things rise, but also adds salt. but when you do specialty products like carbalose flour, sometimes the properties of how it works are different.

one thing i remember about the carbalose is that you have to be careful not to overwork it; it's sensitve to that and your stuff turns out tougher and/or more chewy...

i'm going to move this thread over to the cooking forum, because the "real" lc cooks in the room will be much more likely to see it and can help you a lot better than me. also, they can point out where i may be wrong about stuff!

__________________


Fat Baggage- Is Yours Packed?

What is OMM? I've looked at my grocery stores here (Indiana) and no one carries low carb bread. Probably for the better, I still have 25 lbs to goal and shouldn't get back into bread.

follow the link i gave you above. it's the "one minute muffin" and there are lots of different ways to make it...lots of folks use it to help with bread cravings...

__________________


Fat Baggage- Is Yours Packed?

Tweezybird, OMM is the One Minute Muffin, a multi-useful delight that is a low carb favorite. Because it's made with flaxseed meal, it's nearly all fiber, so it fits right into a low carb lifestyle. Read all the different posts in the thread Dixie put in her post here, you'll see all kinds of variations for the OMM that are absolutely wonderful.

__________________
Nita

Thanks! I've been looking for something to use as a hamburger bun. I haven't had any luck with the Revolution rolls from atkins

I like the revolution rolls, but only toasted and lavishly buttered. They remind me of croissants. I went so long without bready stuff that I hardly miss a hamburger bun. Hamburgers are fork & knife food for me.

__________________