Ingredients
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
Instructions
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 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.
