Note: Measure accurately.
Gluten yeast bread can only rise one time so do not let it rise in the
The dough will be sticky. You cannot shape it like a regular loaf.
For best results, the loaf pan must be buttered and non-stick.
Your carb count will vary slightly depending on the whey protein you use.
The one in this recipe has 0.5 per 31 g. (3/8 cup)
3/4 cup warm water
1/4 cup whipping cream
2 large eggs
1 Tablesp olive oil
1/2 Teasp salt
1 1/4 cups wheat gluten + 2 Tablesps
1/2 cup oat flour
1/2 cup whey protein, vanilla
1/4 cup flax meal
2 Teasps baking powder
1 Teasp sugar
1 pinch stevia
2 1/2 Teasps bread machine yeast.
Add ingredients to bread machine in the order
recommended for your unit. Run the dough cycle. Remove the dough
before the rising begins (after 39 minutes in my machine). Dump the
dough into a buttered non-stick pan. Wet your hands to smooth and
shape the loaf. Cover and let rise in a warm place for sixty to
seventy minutes. Bake in a conventional oven at 350 for 50 minutes.
22 slices per loaf
Since the yeast eats the sugar, it is not included in the carb count.
This is really good toasted and lots of butter.
1/2 cup water -- warmed
1/2 cup cream
1 Tablesp oil
1 large egg
1/4 Teasp salt
1 cup gluten flour
1 cup oat flour
2 Teasps yeast
1 Teasp sugar (to feed the yeast)
To your bread machine add the ingredients in the order
given above. Use the dough setting and take out and bake in a normal
bread pan. 30 minutes at 375 degrees
Yummy Low Carb Sticky Buns
Serving size: 12 3.3 grams each with frosting 1/2-cup butter -- melted,
1/2 cup Brown Sugar Twin -- divided
1/4 cup Splenda
1/4 c. sugar free maple Syrup, 7 grams per 1/4 c.
1/2 cup soy flour
1/2 cup miller's wheat bran
1 Tablesp baking powder
1 Tablesp vital wheat gluten
3 Teasps cinnamon
1/4 cup cream
1/4 cup water
2 whole eggs
2 Teasps vanilla
1/2 cup walnuts -- chopped
Heat oven to 350* Spray 12 muffin tins with Pam.
Combine 1/4 cup of melted butter with, 1/4 cup of brown S Twin and
L.C. maple syrup
Spoon equally into muffin cups. Sprinkle each cup with walnuts. Combine
remaining brown ST, Splenda, flour, wheat bran, baking powder, wheat
gluten, and cinnamon. Combine remaining melted butter, eggs, cream which
has been diluted with the water, and vanilla. Add this to flour mixture,
stir just until dry ingredients are wet. Spoon this evenly over walnuts in
muffin tins.... Bake in upper third of oven for 18-20 minutes or until
Remove from oven and loosen edges, invert onto cooling rack. Frosting
Optional: Soften 1/2-c. cream cheese, sugar sub to taste, 1/2-tsp. vanilla,