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I've been experimenting with low carb bread recipes and think I've finally created something that actually tastes like bread and is low carb! My old recipes that I've posted on here contained almond flour, but I think this gave them a funny taste. I've substituted this for soy flour, which has more carbs, but tastes fine.
I use cups as it's quicker than weighing out the ingredients. If you've got a measuring jug then a cup is 235 ml. I used the "wholewheat" setting on my breadmaker.
1.5 cups wheat gluten (36g carbs)
1.5 cups soy flour (19g carbs)
1 cup ground linseed (2 g carbs)
0.5 cups wheat bran (8g carbs)
0.5 cups mixed seeds (sunflower, pumpkin etc.) (8g carbs)
1.5 cups water
7g sachet fast action yeast
salt, to taste (0.5-1 tsp I'd guess)
1 tsp sugar (gets used up by the yeast)
glug of olive oil
By my estimation, that gives 73g in the whole loaf. My breadmaker's pan is 20cm long, so a 1cm slice has 3.7g carbs in it. You could omit the mixed seeds to make it even lower carb. All of that wheat gluten is needed to give it the texture, I've posted recipes before with less wheat gluten in it, but 1.5 cups is the magic number to give it a proper bread-like texture.
I've you've got a breadmaker and miss bread since LCing, then please try it as it tastes just like normal bread similar to Burgen's soy and linseed bread (except Burgen's has flour in it). I now have sandwiches for my lunch again!!!!
I use cups as it's quicker than weighing out the ingredients. If you've got a measuring jug then a cup is 235 ml. I used the "wholewheat" setting on my breadmaker.
1.5 cups wheat gluten (36g carbs)
1.5 cups soy flour (19g carbs)
1 cup ground linseed (2 g carbs)
0.5 cups wheat bran (8g carbs)
0.5 cups mixed seeds (sunflower, pumpkin etc.) (8g carbs)
1.5 cups water
7g sachet fast action yeast
salt, to taste (0.5-1 tsp I'd guess)
1 tsp sugar (gets used up by the yeast)
glug of olive oil
By my estimation, that gives 73g in the whole loaf. My breadmaker's pan is 20cm long, so a 1cm slice has 3.7g carbs in it. You could omit the mixed seeds to make it even lower carb. All of that wheat gluten is needed to give it the texture, I've posted recipes before with less wheat gluten in it, but 1.5 cups is the magic number to give it a proper bread-like texture.
I've you've got a breadmaker and miss bread since LCing, then please try it as it tastes just like normal bread similar to Burgen's soy and linseed bread (except Burgen's has flour in it). I now have sandwiches for my lunch again!!!!
