Bread and Bread Recipes

Wheat and Bran Low-carb bread recipe.
Hi all, bit new to the forum so sorry if this has been done already (please let me know if it has and I will move it). I posted the recipe, below, in answer to a question on another thread but then thought that maybe as finding low carb bread or ersatz bread is forever on my mind that it may be an idea to have a thread just for that. Anyhow. Here is the recipe that I am finding pretty good right now. Cheers, David.



Wheat and Bran Low-carb bread - I baked another one last night. My first one was quite thin so I used a small bread tin this time.



Preparation: 15 minutes + 45 minutes for the bread to rise.
Cooking: 45 min
2.2g carbs and 14.6g protein per slice in a 1lb loaf cut into 12 slices according to the book. (keeps well).

Oil for rubbing in baking pan if you need to
115g (4oz) wheat gluten powder (vital wheat gluten flour)
85g (3oz) soya protein isolate powder
28g (1oz) flax seeds (linseeds), blitzed in a grinder (you could use a pestle and mortar if you like).
55g (2oz) coarse wheat bran
2 x 6g packets ‘easy bake’ yeast
1 teaspoon salt
3 tablespoons olive oil
250ml (9fl oz) warm water.


1. Put yeast into small bowl with 3 or 4 tablespoons of the warm water and set aside to dissolve and froth a bit – takes about 5 min. Now grease a 450g (1lb) loaf tin with oil (or use a silicone/non stick one).

2. Put all dry ingredients into a bowl (wheat gluten, soy protein isolate, ground linseeds, wheat bran and salt) mix and then the olive oil. mix with fingers to distribute the oil.

3. Add the yeast and water and mix gently to a dough. The gluten gets springy very quickly so don’t mix or knead too much. I mainly just mix with a tablespoon. The dough is quite heavy and that is OK. If you do need to add water just a single tablespoon is probably enough.

4. Form dough into loaf shape and put into loaf tin. Push corners down to make a nice dome shaped loaf. You could also do it rustic style as a country loaf on a baking sheet and perhaps pushed into a round tin to cut through once cooked and use as pizza bases).

5. Cover with clingfilm (I put mine in a carrier bag) and leave in a warm place like the top of the stove for about 45 min until it has risen. Pre-heat oven to 180°C (350°F) Gas Mark 4.

6. Bake for 45 min. Remove from tin and leave to cool on a wire rack.

Phoopsies (Pysllium Husk & Oppsie)
Posted by @Humblebee on another thread: http://www.diabetes.co.uk/forum/threads/first-attempt-at-oopsie-bread.77523/

Phoopsies (Pysllium Husk & Oppsie)

56g Ground Almond
3 tsp Psyllium Husk
3 tsp Baking Powder
35g Melted Butter
6 lg Eggs
35g Soft Full Fat Cream Cheese
¼ tsp Cream of Tartare
Pinch Salt

Mix Ground Almond. Psyllium Husk, Baking Powder & Pinch of Salt together in a bowl
Beat eggs together with Cream of Tartare
Add dry ingredients to slowly to egg mix, add melted butter, and cream cheese, which
will probably go a little lumpy but it does five a good delicate flavour.

Spoon onto a tray to the size you want and cook at same temperature as for Oopsies
take around 30 minutes to cook. (150C 300F)

I now use an electric Brownie maker, and get flat type 'bread' the above is enough for
3 loads, each making 3 slices which are now large enough for me and ... they don't
disintegrate like the original Oopsies.

The photo shows a BLT sandwich - which is divine. Makes a good pizza base, also great for
cheese and ham on toast, egg and bacon, breakfast lunch or dinner, oh the list i endless.

I use the same basic mix but add cocoa powder and Tevia/or/ Stevia or whatever ones choice,
and make small chocolate cakes and brownies, but I add 3 to 4 frozen blueberries once they
are in the moulds. Can of course be cooked in the oven.
I usually have two for breakfast, buttered and spread with full fat cream cheese. They are delicious.
And most important, they do not spike my BG one little bit.

It is best to freeze them if you won't be eating them within a couple of day, because they only
last a couple of days even in the fridge.

15 low carb bread recipes posted on the thread below by @jack412

http://www.diabetes.co.uk/forum/threads/15-low-carb-bread-recipes.56352/

Lidl high protein roll. Here is what they are made of:

Water, Linseeds, Wheat Protein, Soya Flour, Whole Wheat Flour, Sesame, Soybean Meal, Sunflower Seeds, Wheat Bran, Oat Fiber, Yeast, Salt, Colouring Spice Extracts (Curcuma).

Nutritional Information:
Typical Values per 100g:
Energy 1194kJ/268kcal
Fat 13.4g
Of which saturates 0.4g
Carbohydrate 8.5g
Of which sugars 0.5g
Fibre 12.4g
Protein 26.7g
Salt 0.99g

Allergens:

May contain traces of milk and egg.

Shop bought bread carbs per slice or roll

From some previous posts I thought I might collate some carb figures on shop bought bread and rolls so here goes. Please contribute at your whim.

Bread:
3.8 - LiveLife
8.1 - nimble wholemeal bread
11 - Bugdens soy and linseed

Rolls:
8.5 - Lidl high protein roll

Anybody tried this Sukrin Sunflower and Pumpkin Seed Low Carb Bread Mix - 1g per slice, just add water and bake!

Amazon sell it at about £5 http://www.amazon.co.uk/Sukrin-Sunf...1433258968&sr=8-1&keywords=low+carb+bread+mix

bladerfc said:

Does every lidl have these rolls anyone got a pic

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Go on Lidl website and search for your nearest store. If it has a bakery then they probably have them. They are triangular brown rolls. They seem very popular so I guess they go fairly quickly.

kateincornwall said:

Its such a shame that so many of these low carb products are so expensive though , I guess its a cross we have to bear

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I agree. I have run out of vital wheat gluten flour but when my next batch arrives I'm going to be adjusting my recipe to try and reduce both the cost and the carb content over a few batches. May take a while as I don't want to waste anything - it's pricey.

In a wholefood store today in Stoke Newington and bought these:




Pro Fusion from www.profusionorganic.co.uk
£2.79 for 5 slices at 5.25g carbs per slice

Inspiral from www.inspiral.com
£5 a packet for just 6 crackers, just over 2 carbs each. These two are Raw herbs and Raw tomatoe - with other bits and bobs in.

mo53 said:

@dunelm hello. I have just made my second Sukrin loaf from the packet mix you pictured. I was shocked at the tiny size of it. I wasn't sure at first whether I liked it but I must confess it really grew on me and I missed it when I had finished, hence the second loaf. I bought it at Holland and barrett . At that price I couldn't justify more than 1 a week.

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Hi @mo53 - Yes these things are really expensive, especially if you just decide to give them a go. I find that making a loaf using the recipe here: http://www.diabetes.co.uk/forum/threads/bread-and-bread-recipes.77958/ or bying the excellent high protein rolls in Lidl are more cost effective.