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Protein Bread

Note: Total: 7 carb ,8 slices @ .88 carbs , cut this the same way as you would bread.

3/4 cup soy isolate
2 T powdered egg whites
2 pkts Splenda
2 t baking powder
dash salt
5 T heavy cream
3 eggs, separated
dash cream of tartar
1/4 cup water
1/4 cup oil

Preheat oven 400 and spray 8" loaf pan. Beat egg whites with cream of tartar until stiff. Mix egg yolks, cream, water and oil. Sift in dry ingredients and mix well with electric mixer. Fold in egg whites carefully. Spoon into prepared pan and smooth top slightly. Bake 25 minutes or until bread pulls away from sides of pan and is nicely browned.

Low-Carb Bread Substitute

Note: Total: 5 carb (4 NET carbs)
Makes 24 thin slices @ .2 carbs

1/2 c soy isolate
1 t baking powder
3 large eggs
1 T oil
2 T water
2 T heavy cream
2 art. Sweetener
1/2 t cinnamon

Preheat oven to 350 and spray loaf pan with non-stick spray. Mix all ingredients in bowl with whisk until smooth. Spread into bottom of loaf pan. Bake 15-18 min, let cool 5 min. Remove from pan and finish cooling.

This makes a loaf about 1" high and the slices look like biscotti. The bread is a litle dry, but good for making French toast, and toasted with a lot of butter. You can add basil or other herbs instead of the sweetener and cinnamon

Garlic / Cheese Biscuits

Note: Total: 26 carb (21 NET carbs)
Makes 18 @ 1.2 carbs

3 eggs, beaten
1 1/2 cup whey protein powder
1/8 c oil
1/2 c cream
1/4 c water (add slowly, don't make too thin)
1 1/2 t butter extract
3 oz grated cheddar cheese
2 T baking powder
garlic powder (5 healthy shakes)

Preheat oven to 350. Mix all ingredients together. Dough will be almost like cookie dough. Drop by T onto greased cookie sheet. Bake 10-15 min, until slightly golden. (Makes 18, 2.1 carbs ea.)

I halved the recipe. These were good, a little dry like biscuits usually are. We ate them with butter and enjoyed. (The original called for Atkins Bake Mix, but I like them better with the whey protein powder)

Faux Pasta

Note: Serves 2 @ 4 carb (2 NET carbs)

1 pinch salt
1/2 cup soy protein isolate
2 T vital wheat gluten*
1 T soy flour
1 egg
1/4 cup water

Mix first 4 ingredients; add egg and water and mix to get bread type dough. Add more water if necessary. Roll out and cut into strips, or pinch off into little pieces. Drop into boiling water and let boil 1-2 min. (Not too long or it will get gummy). Drain and top with sauce.

*The vital wheat gluten I use (Hodgson mill) has 2 carbs and 1g fiber per Tbsp
This was surprisingly good. I used about 1/2 cup water, and the dough was a little too sticky to roll out. I didn't want to add any additional flour, so I pressed with my hands until it was as flat as I could get it, then cut it in strips. Many of the strips fell apart, but I just dumped it all into the boiling water and boiled for 2 min, stirring most of the time. There is very little taste (just like real pasta) but this has a great texture.
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