Low Carb bread

[Guest guest]

This is in response to a previous request for my low carb bread recipe.

This is also a nice-textured bread that would appeal to those not

restricting their carbohydrates.

With the original ingredients this comes out to approximately 10 grams of

protein and 19 grams of carbohydrates per slice (assuming 14 slices per

loaf). Using the low glycemic and high protein ingredients this bread will

metabolize slowly and not create spikes in blood sugar. Many substitutions

can be made, if ingredients are not available. Any oil or vinegar can be

used without affecting the carbs. Other types of milk can be used as well,

but may affect the carbs. Agave nectar is a slowly metabolized sugar;

substituting honey or sugar will increase carbs and affect blood sugar

accordingly. The soy flour provides a large share of the protein, so any

substitution here will have an affect as well. If you cannot tolerate soy,

try another low-glycemic flour (buckwheat, teff, chestnut, or garbanzo) and

add protein powder. The almond flour can be made by grinding raw almonds in

a small coffee grinder or nut mill. Most nut flours could be used without

too much effect on the protein/carb ratio. Trader Joes sells hazelnut meal

that could be used here.

An added benefit is that this bread is not as dry or crumbly as most GF

breads, probably due to the four eggs.

Low Carb bread for the breadmaker

4 large eggs

½ cup apple cider

1 cup soy milk

¼ cup flax seed oil

1 tablespoon light agave nectar

1 tablespoon cider vinegar

1 ½ cups brown rice flour

2 cups soy flour

1 cup almond flour

1 rounded tablespoon xanthan gum

2 teaspoons salt

2 tablespoons yeast

Put in that order (wet ingredients on the bottom, dry on the top, yeast

last) in breadmaker.

Program breadmaker as follows:

Preheat 20 minutes

Knead 20 minutes

Rise 65 minutes

Bake 60 minutes

A note about moisture. There is a fine line between too moist and too dry.

If the bread is too moist, it will rise well but sink down in the middle

when baked. If it is too dry, it will not rise properly. The batter should

be observed carefully when being mixed. It should be quite thick (thicker

than cake batter but not as thick as cookie dough). If the dough is too

dry, add more liquid; if it is too wet, add more flour. You may want to

scrape the sides and smooth the top with a spatula during the mix cycle.

Don’t give up if the bread doesn’t come out right the first time: experience

will be the best way to learn what the dough should look like. (You can

always make the rejects into bread cubes; see below.)

Tip: I use the parts of the loaf that are affected by the mixing paddles for

bread cubes. Cut off the crust, cut the pieces into 1/2 inch cubes, and dry

in a 225 degree oven until they are hard and no moisture remains. These can

be stored in an airtight container and used for croutons or stuffing. They

can also be ground in a food processor to make bread crumbs.

If almond flour is not available, change flour amounts as follows:

2 ½ cups brown rice flour

1 ¼ cup soy flour

You may also substitute chestnut flour for the soy flour.

[Guest guest]

Here are the ingredients:

INGREDIENTS:

Destarched Wheat Flour, Soy Protein Isolate, Soy Fiber, Rye Flavor, Wheat

Protein Isolate, Salt, DATEM, Lecithin, Sugar*, Caramel Color, Enzymes, Ascorbic

Acid, Raisin Flavor, Sucralose (SPLENDA® Brand, a non-nutritive sweetener).

dalmudlee <pfourier@...> wrote:

I recently found a Pumpernickel Rye Bread Machine Mix that has only 2

carbs and a full 11 grams of protein per slice. What surprised me was

the ease in making it. Shouldn't this be highly beneficial for BTO?

http://www.ketogenics.com/

[Guest guest]

Ellen,wheat is an avoid. It is the main ingredient, then 2 soys and wheat

isolates. This is not according to the O list. I'm sure it's good. It's also a

poison for O's.

Re: Low Carb Bread

Here are the ingredients:

INGREDIENTS:

Destarched Wheat Flour, Soy Protein Isolate, Soy Fiber, Rye Flavor, Wheat

Protein Isolate, Salt, DATEM, Lecithin, Sugar*, Caramel Color, Enzymes, Ascorbic

Acid, Raisin Flavor, Sucralose (SPLENDA® Brand, a non-nutritive sweetener).

dalmudlee <pfourier@...> wrote:

I recently found a Pumpernickel Rye Bread Machine Mix that has only 2

carbs and a full 11 grams of protein per slice. What surprised me was

the ease in making it. Shouldn't this be highly beneficial for BTO?

http://www.ketogenics.com/

[Guest guest]

I know.

That's why I posted the ingredients in *reply* to dalmudlee.

;-)

Murray <salbud@...> wrote:

Ellen,wheat is an avoid. It is the main ingredient, then 2 soys and wheat

isolates. This is not according to the O list. I'm sure it's good. It's also a

poison for O's.

Re: Low Carb Bread

Here are the ingredients:

INGREDIENTS:

Destarched Wheat Flour, Soy Protein Isolate, Soy Fiber, Rye Flavor, Wheat

Protein Isolate, Salt, DATEM, Lecithin, Sugar*, Caramel Color, Enzymes, Ascorbic

Acid, Raisin Flavor, Sucralose (SPLENDA® Brand, a non-nutritive sweetener).

<pfourier@...> wrote:

I recently found a Pumpernickel Rye Bread Machine Mix that has only 2

carbs and a full 11 grams of protein per slice. What surprised me was

the ease in making it. Shouldn't this be highly beneficial for BTO?

http://www.ketogenics.com/