Community Pick
Best Low Carb Bread (Bread Machine)
photo by truebrit
- Ready In:
- 2hrs 5mins
- Ingredients:
- 8
- Yields:
-
1 loaf
- Serves:
- 11
ingredients
- 1⁄2 cup water
- 1 egg
- 1 tablespoon butter or 1 tablespoon margarine
- 2 tablespoons Splenda sugar substitute
- 1⁄3 cup ground flax seeds
- 1⁄4 cup soy flour
- 3⁄4 cup vital wheat gluten flour
- 1 teaspoon dried yeast
directions
- Using a 1 pound capacity bread machine, combine ingredients according to order given in bread machine manual.
- Select 'light' browning setting.
- Don't remove bread until it is cooled.
- Cut into slices, and store, covered, in the refrigerator.
Questions & Replies
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Reviews
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I tried this bread because I've been recently relegated to low carb eating. I enjoyed it the first time I made it but had trouble preparing it in my bread machine. It was almost impossible to get out of my machine and (my machine has a horizontal pan) both paddles became very stuck inside the loaf. So, I decided to try taking the dough from the machine and finishing it in the oven. Also, I read some of the suggestions regarding coconut flour and salt so I replaced half the soy flour with coconut flour and added 1/4 tsp of salt for a 1.5# loaf. When the dough is ready I gently pull it out of the machine's pan, punch it down, shape it and place it in a loaf pan. Bake it for 30 minutes in a 350 degree oven and then let it cool 30 minutes before removing it from the pan. It is totally awesome and has a texture not unlike "regular" bread. I am grateful to truebrit for posting the recipe. This bread has zero affect on my blood sugar levels!
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Oh Wow! This is amazing! I used this recipe exactly as posted to make a deep dish pizza crust. We cooked it in a cast iron skillet, topped with 1/4 cup tomato sauce, mozzarella, veggies, pepperoni. It was the yummiest low carb item I've ever had. Thanks for the recipe! Gluten flour is soooo yummy...
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I wanted to try this for my daughter-in-law who is 7 months pregnant and has just been told to lower her carb intake. Her test showed her to be borderline for gestational diabetes. She loves bread but she is picky and doesn't like wheat bread so I figured she wasn't going to like this, but it was worth a try. I did make some changes as per the suggestions of another reviewer because I wanted the best chance of my daughter-in-law liking this the first time, for her own good! She liked it, ate it untoasted the first time, and wants me to make a batch with cinnamon and raisins! If you can't have carbs then this is a 5 star way to get that bread fix. I didn't like it at first bite, then I tryed it again and liked it more. Then I toasted it as suggested by other reviewers. I liked it. OK here's what I did. I followed one of the reviewers advice to add 1/2 teaspoon more of yeast to ensure rising. I also added 1 scant teaspoon of sugar in place of the Splenda, just for the first try. I also added 1teaspoon of salt. Next time I am going to make it with the Splenda and only 1/4 teaspoon of salt. I could taste the scant teaspoon of salt but nobody else could. I also put my crust setting on dark brown which gives the outside a toasted taste right from the beginning. At first I was really turned off by the sponginess so the other thing I did was to cut the whole loaf into slices and put it in a baggie but I left the baggie open for 4 hours. This allowed it to "dry out" just a little, voila - much less sponginess, which is the point at which my daughter-in-law tryed it. Try this and don't stop at the first bite, it's just different so keep that in mind. But if you seriously can't have carbs you will like it. Keep an open mind and know that it will be different than you're used to. And I agree it's at it's best toasted with butter, but I can see it being good as a sandwich too, with mayo. I was shocked that even my husband liked it. Usually if he knows a regular food item is altered to be healthy, his mind set is to dislike it and he knew it was going to be made with "weird healthy things". So if he liked it - most of you will too!
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This bread rises unbelievably. When I watch it cooking It reminds me of that famous scene from Alien where .... okay that's not very appetising. It's so light and the texture is so similar to bread. The first batch was great with a bit of peanut butter and as the base for cheese on toast, but there was a little hint of soya, which wouldn't make it so good when you want a neutral flavour for a slice of butter with topped with a sliver of jam. The second batch I made a 1 kg loaf by doubling all the ingredients. I halved the soy flour and replaced it with wheat bran and it's now more neutral. It rose just as well. The other unexpected thing is the crust, which is the equal of the best loaves you can buy. I have to say a huge thank you to truebrit - my low carb diet is starting to look easy. Toasted hamburger salad sandwich tonight with salad and mayo. Regards to all, Ed. (London).
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Tweaks
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RECIPE SUBMITTED BY
truebrit
United States