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Perfect Low Carb Bread Recipe!!

Discussion in 'Low-carb Diet Forum' started by SamJB, Mar 19, 2013.

  1. SamJB

    SamJB Type 1 · Well-Known Member

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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!!!! :D
     
  2. tinyroman

    tinyroman · Well-Known Member

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    Sounds great! Can it be made by hand?
    Mags
     
  3. SamJB

    SamJB Type 1 · Well-Known Member

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    I expect so. I don't think I could be bothered though!!
     
  4. badcat

    badcat · Guest

    Looks interesting - where do you get gluten from?
     
  5. SamJB

    SamJB Type 1 · Well-Known Member

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  6. volaer

    volaer Type 2 · Active Member

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  7. SamJB

    SamJB Type 1 · Well-Known Member

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    Forgot to put olive oil in the recipe. Add q good glugs.
     
  8. eveshamgal

    eveshamgal · Well-Known Member

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    I hope it's better than the flax seed bread I made today..... Bleurgh!!

    Sent from the Diabetes Forum App
     
  9. LesleyAnne2

    LesleyAnne2 · Well-Known Member

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    Thanks for the recipe SamJB.. will try it out at the weekend :) (Or as soon as I have the ingredients)
    Lesley
     
  10. iHs

    iHs · Well-Known Member

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    Hi Sam

    I too am going to have a go and baking this bread mix in my breadmaker.

    can I ask you what type of 'cups' you are using to measure the ingredients. I have some American 'cup measures' in my cupboard. Is it these that you are also using or are you using normal household cups or mugs?

    Also, where do you buy the ground linseed and wheat bran? Am wondering if the ground linseed can be bought in Tescos or Sainsburys?

    Can you recommend where to buy this stuff cheaply besides the wheat gluten?

    Thanks
     
  11. Jo123

    Jo123 · Well-Known Member

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    Good question IHs I was wondering about the cups!!

    Definitely seen wheat bran in Tescos, near the other breakfast cereals, I think the ground linseed is there as well in the wholefood ingredient sections.

    I must get myself together and buy the ingredients, would love to do have a cheese and onion sarnie! Also a bread and butter pudding, with unsweetened soy milk, splenda and about 10 raisons, as a real treat, used to love that :D
     
  12. iHs

    iHs · Well-Known Member

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    May be I shouldn't say this but I do have a feeling that by eating gluten free flours causes far less weight gain than eating normal wheat based breads. I always wondered why people with coeliac disease seemed to able to eat loads of cakes etc all made with gluten free flours and yet were able to remain fairly slim and ok with their weight.
     
  13. SamJB

    SamJB Type 1 · Well-Known Member

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    I use 235ml. I think that's an American cup, I use a measuring jug to measure the ingredients. I get the ingredients from Holland and Barrett. The wheat bran and soy flour is cheap at a few quid, but the ground flax seed is a bit more expensive at about a fiver.
     
  14. VickiT11979

    VickiT11979 · Well-Known Member

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    I buy whole flaxseeds as they're cheaper, then whizz them in a cheap food processor I got from Lidl a few months ago to grind them. Ground flaxseeds don't keep very long either before they go rancid.
     
  15. MCMLXXIII

    MCMLXXIII Type 2 · Well-Known Member

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    I found the milled flaxseed will keep provided it's stored in a vacuum pack or container.

    @myroomsadisco
     
  16. pollybostik

    pollybostik Type 2 · Member

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    I am going to give this bread recipe a try. Made a cauliflower bread yesterday yuk its on the bird table now and I am certain I saw a blackbird spit it out too :lol:
     
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  17. MCMLXXIII

    MCMLXXIII Type 2 · Well-Known Member

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    Brilliant:lol::lol:

    @myroomsadisco
     
  18. Claire87

    Claire87 Type 2 · Well-Known Member

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    Thanks for the recipe. This is great. Flax bread is okay with butter on, but it tastes awful for cheese on toast. I'm going to try this one next :)
     
  19. Thommothebear

    Thommothebear Type 2 · Well-Known Member

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    I might give that a try.

    Fyi, I generally find i can leave the sugar out of bread recipes if making by hand, it just needs to prove for a lot longer, it still rises. Bread machines do need the sugar as the yeast does not have the time to get the sugars from the flours in the short times used by machines. I gave up with the bread machine ages ago, by hand is far more therapeutic (i tend to think of my bosses neck while kneading).


    Sent from the Diabetes Forum App
     
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  20. SamJB

    SamJB Type 1 · Well-Known Member

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    It would be interesting to get some feedback on this. I think its great but no-one else has said so, so it might be rubbish!
     
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