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What have you eaten today? (Low carb forum)
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<blockquote data-quote="shelley262" data-source="post: 2329564" data-attributes="member: 455169"><p>Promised yesterday I think to share my recipe for my lc bread - an ambition to produce a less processed version than you can buy. its very close on ingredients to the SLC bread but no palm oil as uses butter instead and I tend to buy organic ingredients if possible however the gluten means that it is only for those of you who, like me, are lucky enough not to react to gluten. It freezes and toasts very well and isn't cheap however it is a large loaf and I tend to use only one or two slices a day from freezer. It tastes very much like bread despite the number of eggs used it doesnt taste eggy in my opinion! Worth a try if you are feeling inspired to try baking after watching Bake Off - as I was! </p><p>[ATTACH=full]45333[/ATTACH] [ATTACH=full]45334[/ATTACH]</p><p><strong>Low carb bread using vital wheat gluten and inulin to ‘feed’ the yeast</strong></p><p></p><p><strong>I used a stand mixer to knead the bread mixture. I used a loaf tin 30cms in length and 11cms in width you could use two small tin if prefer. I also used a bread slicer to cut the bread into even slices. Bread freezes well once cut into slices I tend to pack small batches of slices together kept separate by kitchen towel pieces.</strong></p><p></p><p><strong> Carb content of the whole mixture is a max of 30g per loaf </strong>– I managed to slice the loaf into 23 reasonable size slices which worked out as 1.3g per slice if you go thinner carb content per slice will reduce.</p><p></p><p>Yeast starter - Start 30 -40 mins before making the bread</p><p></p><p>I and a quarter cups of warm water</p><p></p><p>I tablespoon of inulin dissolved in the warm water</p><p></p><p>15g (3 teaspoons) of dried yeast (traditional – not fast acting) sprinkled on the water and cover with cling film</p><p></p><p><strong>While it is proving</strong></p><p></p><p>3 eggs – beaten together with a Pinch of salt and put to one side</p><p></p><p><strong> in a mixer bowl add:</strong></p><p></p><p>Half a cup - or 70g - of milled seeds ( I use organic flax/linseed)</p><p></p><p>Half a cup - or 70 g - of ground almonds</p><p></p><p>Half a cup – or 70g - of oat fibre</p><p></p><p>One and a half cups – or 230 g- of vital wheat gluten</p><p></p><p>80g of cubed butter</p><p></p><p>Some mixed seeds to sprinkle on top of the loaf</p><p></p><p>Mix the dry ingredients and cubed butter together with a dough hook then slowly add the proven yeast starter and finally the eggs beaten with salt (Salt kills yeast so add after yeast mix is beaten in.) Knead for at least 5 mins until mixed and stretchy. I kneaded for 10 mins in total at different speeds and I also added the proven yeast mix to the dry ingredients and let it stand for about 5 mins before I started machine up to give the yeast adjustment time!)</p><p></p><p>Prepare a buttered loaf tin with baking paper at bottom. Add the dough to the tin, add some sprinkled seeds to the top of the loaf 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.</p><p></p><p>Meanwhile heat oven to 175 and then add to oven for 35 mins and then tip out of tin and put back in for 5 mins to finish off.</p><p></p><p><strong>Cost</strong> – I bulk buy ingredients and use organic if possible - which work out at £4 a loaf</p><p></p><p>Food entry later! [USER=460354]@Debandez[/USER] this is the loaf I was mentioning to you earlier if interested</p><p>Edit you need to use inulin not other sweetners as this feeds the yeast other sweetners don’t feed the yeast in same way.</p></blockquote><p></p>
[QUOTE="shelley262, post: 2329564, member: 455169"] Promised yesterday I think to share my recipe for my lc bread - an ambition to produce a less processed version than you can buy. its very close on ingredients to the SLC bread but no palm oil as uses butter instead and I tend to buy organic ingredients if possible however the gluten means that it is only for those of you who, like me, are lucky enough not to react to gluten. It freezes and toasts very well and isn't cheap however it is a large loaf and I tend to use only one or two slices a day from freezer. It tastes very much like bread despite the number of eggs used it doesnt taste eggy in my opinion! Worth a try if you are feeling inspired to try baking after watching Bake Off - as I was! [ATTACH=full]45333[/ATTACH] [ATTACH=full]45334[/ATTACH] [B]Low carb bread using vital wheat gluten and inulin to ‘feed’ the yeast[/B] [B]I used a stand mixer to knead the bread mixture. I used a loaf tin 30cms in length and 11cms in width you could use two small tin if prefer. I also used a bread slicer to cut the bread into even slices. Bread freezes well once cut into slices I tend to pack small batches of slices together kept separate by kitchen towel pieces.[/B] [B] Carb content of the whole mixture is a max of 30g per loaf [/B]– I managed to slice the loaf into 23 reasonable size slices which worked out as 1.3g per slice if you go thinner carb content per slice will reduce. Yeast starter - Start 30 -40 mins before making the bread I and a quarter cups of warm water I 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 [B]While it is proving[/B] 3 eggs – beaten together with a Pinch of salt and put to one side [B] in a mixer bowl add:[/B] Half a cup - or 70g - of milled seeds ( I use organic flax/linseed) Half a cup - or 70 g - of ground almonds Half a cup – or 70g - of oat fibre One and a half cups – or 230 g- of vital wheat gluten 80g of cubed butter Some mixed seeds to sprinkle on top of the loaf Mix the dry ingredients and cubed butter together with a dough hook then slowly add the proven yeast starter and finally the eggs beaten with salt (Salt kills yeast so add after yeast mix is beaten in.) Knead for at least 5 mins until mixed and stretchy. I kneaded for 10 mins in total at different speeds and I also added the proven yeast mix to the dry ingredients and let it stand for about 5 mins before I started machine up to give the yeast adjustment time!) Prepare a buttered loaf tin with baking paper at bottom. Add the dough to the tin, add some sprinkled seeds to the top of the loaf 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 175 and then add to oven for 35 mins and then tip out of tin and put back in for 5 mins to finish off. [B]Cost[/B] – I bulk buy ingredients and use organic if possible - which work out at £4 a loaf Food entry later! [USER=460354]@Debandez[/USER] this is the loaf I was mentioning to you earlier if interested Edit you need to use inulin not other sweetners as this feeds the yeast other sweetners don’t feed the yeast in same way. [/QUOTE]
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