Over 300 Free Low Carb Recipes to Help You
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Scrumptious Bread

Note: Measure accurately.
Gluten yeast bread can only rise one time so do not let it rise in the dough cycle.
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.

Low-Carb Bread

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, divided
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 lightly browned
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, mix well.

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