View attachment 52125
Here it is... NB it does include Gluten and not everyone tolerates gluten - Im lucky in that I can. Its high protein bread which suits me and dosen't put up my bgs. NB you need to use Oat Fibre NOT oats or oat flour. Oat Fibre s 0g of carbs. You may need to vary the liquid quantities -I find that depending on the temperatures it does take different amounts - Key is to make sure all fibre has been incorparated and that dough is a bit sticky and elastic - very like 'traditional' dough.
Low carb bread using vital wheat gluten and inulin to ‘feed’ the yeast for one large or two small loaves
I used a stand mixer to knead the bread mixture. Carb content of the whole mixture is 15g per loaf – I managed to slice the loaf into 25 reasonable size slices which worked out as 0.8g per slice.
Yeast starter - Start 30 -40 mins before making the bread
Three cups of warm water – two tablespoon of inulin dissolved in the warm water
15g (3 teaspoons) of dried yeast (traditional – not fast acting) sprinkled on the water and cover with cling film or similar.
Should quickly form a froth - if warm place may be in 20 mins but cooler places can take up to 40 mins.
While the yeast is proving
Whisk three room temperature eggs and dissolve salt into a further cup of warm water and put both to one side.
In a mixer bowl add:
150g of oat fibre
70g of psyllium husk the fibre variety not the powdered one
(NB make sure that it is the Blond variety as some can turn the bread purple!)
170g of vital wheat gluten
Mix the dry ingredients and then add the proven yeast mix in a well in middle of the mixture and let it stand for about 5 mins. Then turn mixer on and slowly add the proven yeast starter and finally the beaten eggs followed by the extra cup of warm water with salt. Knead for at least 10 mins until mixed and stretchy. Add more water if needed. I kneaded for 15 mins in total at different speeds.
Prepare a buttered silicone sheet on a baking tray. Add the dough to the sheet shapd into a loaf shape or two small loaves and cover with buttered Clingfilm (or reusable silicone sheet) and tea towel. Leave until doubled in size this can take 1 – 2 hours depending on how warm it is.
Meanwhile heat oven to 180 fan.
Bake for 60 mins, and then tip out of tin and put back in oven for 10 – 15 mins to finish off. (Cooking time 70 mins in total plus possible extra 5mins to dry out base.
And the rolls: (this makes 10 rolls)
Low carb bread rolls using vital wheat gluten and inulin to ‘feed’ the yeast
I used a stand mixer to knead the bread mixture.
Carb content of the whole mixture is 9 g so if 10 rolls is 0.9g per roll.
Yeast starter - Start 30 -40 mins before making the bread
Three cups of warm water – two tablespoons of inulin dissolved in the warm water (will be using a further cup of water see later)
2 and a half teaspoons of dried yeast (traditional – not fast acting) sprinkled on the water and cover with cling film or similar.
Should quickly form a froth - if warm place may be in 20 mins but cooler places can take up to 40 mins.
While the yeast is proving
Whisk two room temperature eggs and dissolve teaspoon salt into a further cup of warm water and put both to one side.
In a mixer bowl add:
130g of oat fibre
70g of psyllium husk the fibre variety not the powdered one
(NB make sure that it is the Blond variety as some can turn the bread purple!)
110g of vital wheat gluten
Mix the dry ingredients and make a well in the middle. Then add the beaten egg and the proven yeast mix into the well in middle of the mixture and let it stand for about 10 mins. Then turn mixer on and slowly knead until mixed followed by the extra cup of warm water with salt to make it into fairly sticky dough. Make sure that all oat fibre mixed in - it can clump on the outside of the dough ball! Knead for at least 10 mins until mixed and stretchy. I kneaded for 15 mins in total at different speeds.
Prepare a buttered silicone sheet on a baking sheet. Add the dough to the sheet and split into 10 lumps each weighing around 120 g , shaping each into a roll shape and cover with buttered Clingfilm (or reusable silicone sheet) or a clean tea towel. Leave until doubled in size this can take about 1 and a half hours- depending on how warm it is.
Meanwhile heat oven to 190 fan or equivalent.
Bake for 40 mins then check bottoms of rolls – they should sound hallow – then turn upside down and put back in to finish off for 10 min
