Recipe by truebrit
I found this recipe on the Low Carb Friends forum some time ago. I've baked this bread many times, and it's very good! The whole loaf only contains about 20 carbs, so when you slice it, divide the total carbs by the number of slices. (I usually get about 10 slices, which only amounts to 2 carbs per slice!) If the lid of your bread machine lifts slightly during the last 15 minutes of baking time, don't worry; when the bread is baked, the lid will lower. I prefer to eat this bread toasted slightly, and buttered.
Top Review by Farmers Attic
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!
- 118.29 ml water
- 1 egg
- 14.79 ml butter or 14.79 ml margarine
- 29.58 ml Splenda sugar substitute
- 78.07 ml ground flax seeds
- 59.14 ml soy flour
- 177.44 ml vital wheat gluten flour
- 4.92 ml dried yeast