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Low Carb Bread


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 (based on Gabi's Bread)

1 pkg dry yeast (or 2 teaspoons) 
t sugar (gets totally eated by the yeast)
1 C warm water 
3 T olive oil
1 t baking powder (1.65) 
1 t salt
1 C gluten flour (30) 
C soy flour (15.3) 
C flaxmeal (2.46) 
C wheat bran (3.15)

Place yeast, sugar and water in bottom of breadmaker pan, and check that the yeast is active. Then add all other ingredients, and run through usual 4 hour cycle in breadmaker. I cut this into 19 slices, which is 2.77g carbs per slice. (Total 52.56g after fibre subtracted)


Run through dough cycle of breadmaker (or mix by hand), then divide into 2 loaves, place in loaf pans, and let rise in a slightly warm oven for 40 mins. Cook in oven at 190 C for 40 minutes. Makes two small loaves of 19 slices each, 1.39 g carbs each slice.

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(based on Didi's Easy Bread Machine Bread)

1 C gluten flour (24) 
1/4 C bran (3.15)
1/4 C oat flour (11.94) 
1/4 C cream (1.65)
2/3 C warm water 
4 t yeast (2.75)
1 t salt 
1 t sugar (4.2)
2 T oil

Place yeast, sugar and water in bottom of breadmaker pan, and check that the yeast is active. Then add all other ingredients and put breadmaker through the dough part of the cycle (or do this by hand, or in a food mixer/processor). Once the kneading cycle is over take the dough out of the machine and put in an oiled loaf pan and let it rise for an hour. Bake for approx 30 mins at 175C. 42.8 g carbs, not including sugar which gets eated by the yeast. Cut into 19 slices - 2.29 g carbs per slice. 

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This is not exactly a bread but toast really well - makes great cheese on toast -

cup whey protein Isolate -- vanilla
1 cup egg whites -- powder (very hard to find in NZ - so far only found it at Davis Traders - but they only sell 12.5kg bags!! so I used beaten egg whites works okay but doesn't rise as well - still tastes fine though)
1 tbsp baking powder
2 tsp Splenda
1/8 tsp salt
cup cream
3 large eggs
1/8 cup water
3 tbsp olive oil

Preheat oven to 400F-200C . Oil a Pyrex loaf pan and set aside. Mix all dry ingredients in a small bowl. Mix all liquid ingredients in large bowl; then add dry ingredients and mix with hand mixer for one minute. Pour into loaf pan and bake for 15-20 minutes. This bread slices like regular bread.

Per Serving (excluding unknown items): 222 Calories; 19g Fat (76.5%calories from fat); 11g Protein; 2g Carbohydrate; 0g Dietary Fiber; 161mgCholesterol; 579mg Sodium. Exchanges: 1 1/2 Lean Meat; 0 Non-Fat Milk; 31/2 Fat; 0 Other Carbohydrates.
Submitted by Kelly-Ann

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These aren't "bread" but can make a good substitute.

8 egg whites 
6 egg yolks 
3 oz cream cheese 
3 T soy flour 
1 t cream of tartar 
2/3 C grated cheese

Heat the oven to 150 C. Beat egg whites until foamy then add the cream of tartar. Beat till very stiff. In a small bowl, mix the cream cheese, yolks, soy flour and cheese, mix until smooth. Now, pour the yolk mixture into the egg whites and gently fold it in, being careful not to over mix. Using a tablespoon, make 8 piles on a greased oven tray with the egg mixture, keep piling on top of each mound, till all the mixture is gone, or spread into the bottom of two dishes, making 12. Bake for 45 mins, or until a light golden colour. Remove from the oven, and let cool. Once cooled, place in a plastic bag and leave overnight in the fridge before using. Don't eat straight away, they need to sit in a bag overnight to get more of a bread texture. Slice the "bun" shape in half like a hamburger bun, and use. I usually just spread it over the bottom of 2 biscuit trays, and cut them up once they are cooked. Saves slicing them. You can also add spices or onion/garlic powder also to give a different taste. The carb count is low, approximately 1g each, if I remember rightly.
Submitted by Tara

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Copyright 2003

(Yeast mixture)
2 tsp. Active Dry Yeast
cup Warm Water
1 tsp Sugar *

1 Tbsp. Butter
cup Heavy Cream
cup Water
1 tsp Salt
2 tsp. Liquid Splenda Base or 3 packets of granular Splenda**
2 Eggs - beaten slightly

2 cups Vital Wheat Gluten*

*The sugar is "eaten up" by the yeast in the proofing process. No need to worry about carbs or it being "illegal" on Atkins.
**I prefer to use the granular Splenda

Note: I use the microwave for the heating of all the ingredients. It really helps make this a quick recipe instead of warming everything up on the stove.

Proof the yeast (proofing means that you are making sure that the yeast is good and that it will become active and make the bread rise.)

  1.  Place Yeast, Sugar and warm Water (warm from the tap) in small mug or cup. Mix with a fork and let sit while you prepare the rest of the dough. In about five minutes, it will foam up. This is good!

  2. Soften Butter in microwave for only 15 seconds. Place in medium sized bowl.

  3. Place Heavy Cream and Water in measuring cup and microwave for one minute. Add to bowl.

  4. Add Salt to mixture.

  5. Add Splenda to mixture.

  6. Beat two Eggs and add to mixture.

  7. Add the foamy Yeast mixture and stir.

Now add the Vital Wheat Gluten, one cup at a time and mix thoroughly into wet mixture.
After all the dough is mixed, it should still be very moist and begin to come away from the sides of the bowl.

Sprinkle some Wheat Gluten on the kneading surface and dump dough onto it. Begin kneading. The dough will feel very warm, moist and even a little oily. This is okay. Knead Wheat Gluten into dough until dough can be handled without sticking to your hands. (I dust a little onto the dough until it gets to this consistency. Don't worry about the carbs as you may not go above using the full 2 cups of the Wheat Gluten.

Place kneaded dough in the bowl, cover with a dishtowel and put in a warm, draft free area ( I put my bowl into the microwave and close the door. Just don't turn it on! J ).

Let dough rise for two hours.

Preheat oven to 350 degrees. 

Punch down risen dough. (This literally means that you take your fist and punch it down the middle of the dough while it is still in the bowl. The yeast, if it has worked, has caused a lot of gas to build up in the bread and it should have doubled in size.)

(In regular white flour recipes, you knead the dough again. Do NOT do this with Wheat Gluten. Trust me, it won't rise again if you do and braiding will be nearly impossible.)

The dough will look like a tan colored sponge. It will make TWO LOAVES. If you make a three strand challah, cut the dough into SIX lumps. For a six-strand challah, (pictured above) cut the dough into TWELVE lumps.

Take each lump and roll into a "rope" about a foot long. Braid the loaves.
This dough can be difficult to make it stick to itself. Take the ends and tuck them under and really press it together. You'll just have to try it and get used to it.

Put braids on oiled/greased baking stone. 

Let braided loaves rise for half an hour. They don't rise much at all. They will puff up mostly in the oven.

Place in 350 degree oven and bake for 45 minutes until loaves are golden brown. They often puff up like balloons to where the definition of the braid almost disappears. Once they come out of the oven, they go down a bit and the braid is then visible. So don't lose heart!

For Rosh Hashanah, I make a circular loaf. Do this by cutting the entire dough (after it has risen the first time) into six pieces. Roll them into very long thin strands. Braid the six strands together. Then bring ends around into a circle. I try to weave the ends together to keep the loaf together, but sometimes it just doesn't do well. Take two toothpicks and weave them between the two ends to keep it together while it bakes. Don't be surprised if the toothpicks disappear into the loaf as the dough puffs up in the oven. As you slice or pull apart the bread, you'll be able to pull them out.

*Here in NZ, gluten flour is the same as what the Americans call vital wheat gluten. It's about 70-75% protein.

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