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Bread Recipe

SamJB

SamJB

Well-Known Member
Messages
1,857
Location
Chester
Type of diabetes
Type 1
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I posted this in the Diabetes Discussions thread. I'll post ot here in case anyone missed it. I use a bread maker as I'd rather go without than make bread from hand every week!

I use cups as a measure as its easier and faster than weighing. One cup is about 230ml. Follow the instructions for the order of wet/dry ingredients as given by your bread maker manufacturer.

I use wheat gluten. This is the protein in wheat that gives it elasticity and means you can use yeast and us fairly low in carb. I can't buy it locally so order it from online. I'm still playing around with the quantity of water, so use your judgment as to how wet it is!

2 cups almond flour
0.5 cups golden flax seed
1 cup wheat bran
1 cup wheat gluten
1.75 cup water
2 tsp sugar (will be used by the yeast)
0.5 tsp salt (or to taste)
7g sachet fast acting yeast

It depends how thick you have the slice, but I'd say there's around 6g carbs in each.
 
Is wheat gluten the same as gluten flour? I bought some Bob's Red Mill gluten flour last month, though cost £10 including postage for about 600g I think. I used the breadmaker recipe off www.lowcarbcooking.nz, which tasted OK, not great, but was about 2g carbs per slice. I've tried a few others but they were very dense & didn't rise well, so thanks for posting this one Sam.
Can anyone recommend a cheaper source of wheat gluten please?
 
I buy gluten from Low Carb Megastore, but I have seen it eBay. I bake my bread with flax seed only and some whey protein
To lighten my bread, I add a teaspoon of baking powder. My chef friend says adding whipped egg white works too.
Hana
 
Hi Vicky,
I don't know if it's the same thing, but I imagine so. I use it because it makes the dough elastic, so that it can be kneeded and if you want to use yeast to make the bread more "real" then you need to use gluten. Gluten is a protein found in wheat which traps the gas making the bread rise. Otherwise, like Hana said, you can skip the gluten an yeast and use another rising agent such as baking powder or eggs.
 
Tried this today & was absolutely brilliant - thanks Sam!
Had done it before with oat bran, as I had this but no wheat bran & it wasn't a good idea, but followed it almost exactly today (did 1/4 cup flaxseed & 1/4 cup sunflower seed as not keen on too much flaxseed taste) & it rose well, has a real "bready" texture & taste & toasts brilliantly.
Why can't bakers start making this commercially so people can just buy a loaf at the supermarket, or supply it to hospitals so they can do meals suitable for diabetics?
 
Was wondering if zanthan gum could be used to create the elastic feel to bread. I dont use gluten at all when I make bread for my OH who is coeliac... Instead its a comination of rice four, cassava flour (tapioca) and cornflour. Works fairly well in a breadmaker and strangely hasnt caused the stomach problems that gluten free prescription bread did.......
 
No probs Vicky. I'm still trying to improve it. I found they reducing the wheat bran reduces the bitterness. Did you make it in a breadmaker? If so, what setting did you use?

Don't know the answer to your question sorry iHS.
 
Breadmaker definitely involved! I used the fast bake option, smallest size setting (medium for mine) & medium crust - will try lighter crust setting next time for a change.
 
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