1970s Style Gluten Bread Low Carb Recipes

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1970'S STYLE GLUTEN BREAD (LOW CARB)



1970's Style Gluten Bread (Low Carb) image

I was searching for a low carb bread recipe that doesn't require a bread machine and found this on http://www.lowcarbluxury.com. This is the original version, but I made some changes for mine (ground flax meal for wheat germ, 1/2 C whole wheat flour for 1/2 C vital wheat gluten flour for a less spongy texture, added some seeds), with good result.

Provided by Salazar

Categories     Yeast Breads

Time 2h15m

Yield 32 slices, 32 serving(s)

Number Of Ingredients 9

2 tablespoons active dry yeast
2 cups warm water (100 F)
1 teaspoon sugar (which will be consumed by the yeast)
3 1/2 cups vital wheat gluten flour
1/2 cup soy flour
1/2 cup oat flour
1/2 cup wheat germ
1/2 teaspoon salt
1 teaspoon Splenda sugar substitute

Steps:

  • Measure water and sugar into mixing bowl. Add yeast and stir to dissolve.
  • Combine gluten, soy flour, oat flour, wheat germ, Splenda and salt. Add dry ingredients to yeast mixture and beat until smooth.
  • Turn dough onto floured board and knead thoroughly for 12-15 minutes. Shape into 2 loaves.
  • Place in buttered bread pans. Cover with clean dish towel or parchment paper; set in warm, draft-free place, and allow dough to rise until doubled (just 1 rising - do not 'punch down'!) - about 45 minutes to an hour.
  • Bake in preheated 375°F oven for 45 minutes. Remove from pans and cool.

Nutrition Facts : Calories 69.9, Fat 0.8, SaturatedFat 0.1, Sodium 41.4, Carbohydrate 4.9, Fiber 0.7, Sugar 0.2, Protein 11.3

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