(If you use the original recipe for pizza crust, subtract 1/8 cup of water and add an egg and some Italian seasoning. The dough is very tough, so when you work it into a pizza crust, you have to use a roller. I use a large flat no-stick cookie sheet and roll it directly on that.)
1 pkg dry yeast (Red Star for Bread Machines is good)
1/2 tsp sugar (so the yeast has something to eat; this does
not count as carbs, since it's consumed by the yeast)
1 1/8 cup water (warm, but not too hot, or you'll kill the yeast
- baby bottle warm is best - that means that a baby could drink
it without burning its mouth)
3 tbsp olive oil (I use extra virgin)
1 1/2 tsp baking powder (any will do)
1 tsp salt
1 tbsp artificial sweetener (Sugar Twin works really well, I
now use Splenda. This is an optional ingredient to intensify
the taste)
1 cup Wheat Gluten Flour (if your health food store doesn't
have any in stock, you can order that from www.juicers.net,
or King Arthur's Baker's Secrets Catalog)
1/4 cup oat flour (supermarket or health food store)
3/4 cup soy flour (some supermarkets have that, your health
food store will have it for sure)
1/4 cup flax seed meal (health food store)
1/4 cup coarse unprocessed wheat bran (health food store - I
use Shiloh, that has the lowest carb count)
Pour yeast into bottom of bread machine pan; add sugar and water, stir and let sit (this is a yeast starter to see if your yeast is alive if it's not bubbling, it's dead and you can replace it without wasting all of the other ingredients). In the meantime...Mix all other dry ingredients together in a bowl. Add oil to bread machine pan. Add mixed dry ingredients. Set your machine to the basic cycle (mine is a Panasonic and that's four hours) and let 'er rip.
Cool on a rack and enjoy.
Note: If you have trouble with your bread rising by following this recipe, then you might try to add the ingredients following the instructions provided with your machine. As for carbs, here's the lowdown: The whole loaf this way has 72.5 carbs and 24.25 g's fiber, subtract the fiber and you end up with 2.99 carbs per slice (16 servings per loaf). Now if you want to cut those carbs a little, then substitute the oat flour with soy flour and the bran with flax seed meal. That will give you a loaf that has 64 carbs with 24 g's fiber, and that works out to 2.5 carbs per slice - now I won't be held responsible if your slice has the thickness of two.
Now, for those of you who can't do soy, substitute the soy with oat flour and use only the flax seed meal (or the bran if you want to). The loaf with all flax will have 72.5 carbs and 14.75 g's fiber. That works out to 3.6 carbs per slice (16 servings).
Okay, here are a couple of other variations, tried with a lot of success:
Recipe 2
1
pkg dry yeast (Red Star for Bread Machines is good)
1/2 tsp sugar (yeast will eat)
1 1/8 cup water (warm)
3 tbsp olive oil
1 1/2 tsp baking powder
1 tsp salt
1 tbsp artificial sweetener
1 cup Wheat Gluten Flour
1 cup soy flour
1/2 cup flax seed meal
2 tbsp crushed rosemary leaves
Follow the original recipe for baking.
Recipe 3
As with recipe number 2, but add two tablespoons caraway seed to the mix - tastes like rye bread - yummy! The last two recipes will give you a very dense bread with a dark crust - one that I have gotten 25 slices from.
Enjoy!! Gabi
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Hi,
If you don't have any flaxseed meal, substitute it for wheat bran - meaning you'd use 1/2 a cup of WB instead of a 1/4 cup of WB and a 1/4 cup of flaxseed meal.
Hope this clarifies it. Also - per the recommendation of others, use the egg, it makes all the difference in the world.
By the way, I recently made the original recipe (with caraway seed) with two eggs added and only one cup of water. I also used 1 1/3 cups of gluten and only 1/3 cup of soy and oat flour each. Once the dough was done kneading once, I split the dough in two equal halves. One half I returned to the bread machine (kneading paddle removed) for baking, and the other I put in a bread pan and let it rise for 45 minutes. Then I baked it at 380 degrees for 20 minutes. I got two great loafs from one recipe that way, and it meant that I got twice the amount of servings, ergo only about 1 gram of carbs per slice.
Gabi