On this page is a collection of breads, loafs, crackers, rolls, buns and many more recipes that you can enjoy while enduring a low carb diet. Like any other diet recipes you must indulge in moderation because you will find these are very good tasting recipes that have been compulated for you use.
Find a recipe that sounds interesting to you and click on it or just scroll down the large page of recipes.
Our Version of atkins like bake mix
snowflake dinner rolls
Whole Wheat Rolls
Low-Carb glaze recipes
raisin bread recipe
Intense garlic bread recipes Surprise
cinnamon muffin Jubilee
cranberry muffin recipes
moist blueberry muffin recipe
soybean bread dough recipes
Splendid banana loaf recipes
Lower-Carb Splendid easy banana bread recipe
Splendid cranberry bread recipes
All-Wheat-Flour Splendid Cranberry Loaf
butter cracker crumbs recipe
sandwich bread for beginners
pizza crust recipe
Low-Carb yeast bread recipe
summertime rolls
Dottie’s Wasa Crackers
best white bread recipe
high protein bread
Low-Carb Bread Substitute
cheese garlic biscuits
Faux Pasta
Wheat Like Crackers
Garlic Cheese Faux-Cacia
monkey bread recipe
low carb luxury bread
Yummy sticky buns recipe
whole grain rolls recipe
rye crisp bread recipe
Savory Spongy Loaf Bread
Cheddar Cheese Bread recipe
Scrumptious Bread II
recipe for mandel bread
Notation: With so many Dr Atkins recipe books out there we thought we might give you a variation to his bake mix so that if you want you can employ not only our recipes, but additional recipes using Dr. Atkins low carb mix as a guide and make several of your own low carb recipes for a fraction of the cost.
Our Version of atkins like bake mix
Ingredients:
1 cupful soy flour
2 cupfuls soy protein isolate
2 Tablespoonfuls baking soda
1 Teaspoonful salt
2 Tablespoonfuls Splenda Sift together then stash away and use as you would Dr. Atkin's. It is much more affordable and things come out almost the same.
**You may try replacing soy powder, more modest taste, for the soy flour and subbing egg protein for soy.
snowflake dinner rolls
small serving size, one roll (of 18). carbs per serving: 2.8 grams of carbs.
medium serving size, one roll (of 16). carbs per serving: 3.1 grams of carbs.
large serving size, one roll (of 12). carbs per serving: 4.2 grams of carbs.
Ingredients:
¾ Cupful cold water plus 2 Tablespoonfuls, this is very important.
6 Tablespoonfuls butter (¾ stick)
¾ Cupful vital wheat gluten flour
1/3 cupful unbleached, all-purpose white wheat flour
trace of salt, 2 light shakes or to taste
3 eggs
1 egg white
Preheat oven to 420°F.
Get ready one big, nonstick, heavy-gauge metal cookie sheet.
Place the water and the butter in a heavy 2-quart saucepan, preferably with a rounded bottom, over moderate heat.
Once in a while stir the mixture as you wait for the butter to melt.
In the meantime, thoroughly mix the 2 flours, and a touch of salt in a medium-mixing bowl.
As soon as the butter has melted and the mixture starts to simmer, add the dry mix all at one time, and stir smartly with a wooden spoon.
Inside just a couple of seconds, the dough will get smooth and leave the bottom and sides of the pan. Keep stirring till no flour shows.
Cook for approximately ten seconds longer and remove from heat.
Place the hot saucepan on a cold burner or other safe surface.
Stir in the eggs, one by one, mixing well after each addition.
Initially the dough will seem lumpy.
Once the whole eggs have been added, the dough will be smooth.
It should be thick and hold peaks with nearly no settling.
Work in the egg white.
Now the dough will be just the right way; it will still bear its shape, but in softer peaks.
It should form mounds that don't spread on the baking tray, but subside back and widen out somewhat.
From time to time, you might need to make a judgment call.
Depending upon the size of the eggs, the dough may be sufficiently soft even before you add the final egg white.
In this case, leave out the egg white or add it by the Tablespoonful.
The right consistency makes the finest rolls.
Dough that is overly stiff results in littler rolls; dough that is too soft, that is, spreads out astray on the baking tray could result in flat rolls.
If you wish, use your electric mixer to work in the eggs.
Merely transport the hot dough from the saucepan to the mixer bowl and beat in the eggs, one by one.
Don't over beat because if you do, the rolls might acquire big air pockets.
Use a flat beater if you have one.
Place spoonfuls of dough on the baking tray, picking out the size you favor.
Use big Teaspoonfuls or even soupspoons to dip the dough.
Put them reasonably close.
Bake the rolls for approximately twenty-five to twenty-eight minutes or till they are golden brown and crusty on top.
Quickly freeze rolls that you don't plan to use the day they are baked.
Get them out of the bag to thaw at room temperature.
You'll be able to also place the frozen rolls in the oven, set at 350°F and bake for five minutes.
You can toast rolls by slicing in half, but you need a wide-slot toaster or toaster oven.
The rolls toast quickly, so use the lowest setting.
Save unused rolls in a dry place till rock hard.
Whole Wheat Rolls
Notation: The stone ground whole-wheat flour adds only 1.3 Teaspoonfuls of flour to each roll, out of a total of 18 rolls. You just acquire 6.2 grams of carb for the batch; each whole-wheat roll, based on a count of 18, has 3.1 grams of carbs.
Ingredients:
¾ Cupful cold water plus 2 Tablespoonfuls which is very important
6 Tablespoonfuls butter (¾ stick)
¾ Cupful vital wheat gluten flour
1/2 cupful stone ground whole-wheat flour
trace of salt (two light shakes or to taste)
3 eggs *
1 egg white
Preheat oven to 420°F.
Get ready one big, nonstick, heavy-gauge metal baking tray.
Put the water and the butter in a heavy 2-quart saucepan, preferably with a rounded bottom, over moderate heat.
From time to time stir the mixture as you wait for the butter to melt.
In the meantime, thoroughly blend the 2 flours, and a pinch of salt in a medium-mixing bowl.
When the butter has melted and the mixture starts to simmer, add the dry mix all together, and stir smartly with a wooden spoon.
Inside just a couple of seconds, the dough will turn smooth and leave the bottom and sides of the pan.
Keep stirring till no flour shows up.
Cook for approximately ten seconds longer and remove from heat.
Place the hot saucepan on a cold burner or other safe surface.
Stir in the eggs*, one by one, mixing well after each addition.
Initially the dough will seem lumpy.
Once the whole eggs have been added, the dough will be smooth.
It should be creamy and hold peaks with nearly no settling.
Work in the egg white.
Now the dough will be just right; it will still hold its shape, but in softer peaks.
It should build mounds that don't spread on the baking tray, but sink back and widen out somewhat.
Once in a while, you may need to do a judgment call.
Depending upon the size of the eggs, the dough may be sufficiently soft even before you add the last egg white.
In this case, leave out the egg white or add it by the Tablespoonful.
The right consistency produces the better rolls.
Dough that is overly stiff results in smaller rolls; dough that's excessively soft, that is, spreads out wide on the baking tray) might result in flat rolls.
If you wish, use your electric mixer to work in the eggs.
Merely transport the hot dough from the saucepan to the mixer bowl and beat in the eggs, one after another.
Don't over beat because if you do, the rolls may get big air pockets.
Use a flat beater if you have one.
Put spoonfuls of dough on the baking tray, selecting the size you favor.
Use large Teaspoons or even soupspoons to dip the dough.
Put them reasonably close together.
Bake the rolls for about twenty-five to twenty-eight minutes or till they are golden brown and crusty on top.
Quickly freeze rolls that you don't plan to use the day they are baked.
Take them out of the bag to thaw at room temperature.
You can likewise place the frozen rolls in the oven, set at 350°F and bake for five minutes.
You can toast rolls after slicing in half, but you need a wide-slot toaster or toaster oven.
The rolls toast quickly, so use the lowest setting.
Salvage unused rolls in a dry place till rock hard.
* If possible, weigh the eggs for this recipe. They should weigh between 62.0 grams and 64.0 grams, that is 2.2 to 2.3 ounces. You will be able to find these eggs among large and extra large eggs. If you have no scale, take the smallest of the eggs in the carton.
Low-Carb glaze recipes
This delightful treat adds merely 1.9 grams of carb for a Superb Roll of any size. Just add a glaze to the rolls at one time they are baked. As the rolls are baking, make ½ or ¼ of the below referred glaze. Put on the glaze thinly with a pastry brush to the tops of the hot rolls. It will set within minutes. The rolls will freeze good, even with the glaze. Unfreeze at room temperature or follow instructions for heating in the oven.
Glaze
Serving size frosting for 1 cookie. Carbs per serving 0.5 gram of carb.
Number of servings: 280
Ingredients:
1 egg white or 3 Tablespoonfuls sterilized egg white
1 cupful powdered sugar (unsifted)
3 Teaspoonfuls vanilla extract
Place the egg white and powdered sugar in the bowl of your electric mixer and beat on high speed till the sugar is soaked up and the mixture thickens a little.
Mix in the vanilla extract.
Put on icing with the tip of a knife or a little brush.
The icing dries rapidly, especially over newly baked cookies, rolls, and so on.
Store unused frosting, covered up, in the refrigerator.
Always stir well prior to using.
Ingredients:
¾ Cupful cold water plus 2 Tablespoonfuls, this is very important
6 Tablespoonfuls butter (¾ stick)
¾ Cupful vital wheat gluten flour
1/3 cupful unbleached, all-purpose white wheat flour
trace of salt (two light shakes or to taste)
3 eggs *
1 egg white
Preheat oven to 420°F.
Get ready one big, nonstick, heavy-gauge metal cookie sheet.
Place the water and the butter in a heavy 2-quart saucepan, preferably with a rounded bottom, over medium heat.
Now and then stir the mixture while you wait for the butter to melt.
In the meantime, thoroughly combine the 2 flours, and a pinch of salt in a medium-mixing bowl.
As soon as the butter has melted and the mixture starts to simmer, add the dry mix all together, and stir smartly with a wooden spoon.
Within only a couple of seconds, the dough will turn smooth and leave the bottom and sides of the pan.
Keep stirring till no flour shows up.
Cook for nearly ten seconds longer and remove from heat.
Place the hot saucepan on a cold burner or other safe surface.
Stir in the eggs, one after another, mixing well after each addition.
Initially the dough will seem lumpy.
Once the whole eggs have been added, the dough will be smooth.
It should be creamy and hold peaks with nearly no settling.
Work in the egg white.
Now the dough will be just right; it will still hold its shape, but in softer peaks.
It should shape mounds that don't spread on the baking tray, but sink back and widen out slightly.
On occasion, you might need to do a judgment call.
Depending on the size of the eggs, the dough may be sufficiently soft even before you add the last egg white.
In this case, leave out the egg white or add it by the Tablespoonful.
The right consistency produces the best rolls.
Dough that is excessively stiff results in smaller rolls; dough that is too soft, that is spreads out wide on the baking tray might result in flat rolls.
If you like, utilize your electric mixer to work in the eggs.
Merely transport the hot dough from the saucepan to the mixer bowl and beat in the eggs, one by one.
Don't over beat for if you do, the rolls may get big air pockets.
Use a flat beater if you have one.
Place spoonfuls of dough on the baking tray, selecting the size you prefer.
Use big Teaspoons or even soupspoons to dip the dough.
Put them reasonably close.
Bake the rolls for nearly twenty-five to twenty-eight minutes or till they are golden brown and crusty on top.
Quickly freeze rolls that you don't plan to use the day they are baked.
Get them out of the bag to unfreeze at room temperature.
You can likewise place the frozen rolls in the oven, set at 350°F and bake for five minutes.
You can toast rolls after slicing in half, but you need a wide-slot toaster or toaster oven.
The rolls toast quickly, so use the lowest setting.
Save unused rolls in a dry place till rock hard.
raisin bread recipe
Ingredients:
¾ Cupful cold water plus two Tablespoonfuls, this is very important
6 Tablespoonfuls butter (¾ stick)
¾ Cupful vital wheat gluten flour
1/3 cupful unbleached, all-purpose white wheat flour
trace of salt (two light shakes or to taste)
1 ½ ounces of raisins
3 eggs *
1 egg white
Preheat oven to 425°F.
Get ready one big, nonstick, heavy-gauge metal cookie sheet.
Place the water and the butter in a heavy 2-quart saucepan, preferably with a rounded bottom, over medium heat.
Now and then stir the mixture while you wait for the butter to melt.
In the meantime, thoroughly combine the 2 flours, and a pinch of salt in a medium-mixing bowl.
As soon as the butter has melted and the mixture starts to simmer, add the dry mix all together, and stir smartly with a wooden spoon.
Within only a couple of seconds, the dough will turn smooth and leave the bottom and sides of the pan.
Keep stirring till no flour shows up.
Cook for nearly ten seconds longer and remove from heat.
Place the hot saucepan on a cold burner or other safe surface.
Stir in the eggs, one after another, mixing well after each addition.
Initially the dough will seem lumpy.
Once the whole eggs have been added, the dough will be smooth.
It should be creamy and hold peaks with nearly no settling.
Work in the egg white.
Now the dough will be just right; it will still hold its shape, but in softer peaks.
It should shape mounds that don't spread on the baking tray, but sink back and widen out slightly.
On occasion, you might need to do a judgment call.
Depending on the size of the eggs, the dough may be sufficiently soft even before you add the last egg white.
In this case, leave out the egg white or add it by the Tablespoonful.
The right consistency produces the best rolls.
Dough that is excessively stiff results in smaller rolls; dough that is too soft, that is spreads out wide on the baking tray might result in flat rolls.
If you like, utilize your electric mixer to work in the eggs.
Merely transport the hot dough from the saucepan to the mixer bowl and beat in the eggs, one by one.
Don't over beat for if you do, the rolls may get big air pockets.
Use a flat beater if you have one.
Place spoonfuls of dough on the baking tray, selecting the size you prefer.
Use big Teaspoons or even soupspoons to dip the dough.
Put them reasonably close.
Bake the rolls at 425°F to 450°F for about fifteen to eighteen minutes and check early till they are golden brown and crusty on top.
Without delay freeze rolls that you don't plan to use the day they are baked.
Take them out of the bag to unfreeze at room temperature.
You can also place the frozen rolls in the oven, set at 350°F and bake for five minutes.
You can toast rolls after slicing in half, but you need a wide-slot toaster or toaster oven.
The rolls toast quickly, so use the lowest setting.
Save unused rolls in a dry place till rock hard.
Intense garlic bread recipes Surprise
Notation: This recipe is quick to make. You will be able to use rolls of any size. Use 2 rolls per serving or more. For 2 or 3 servings of garlic bread, mix 1/3 cupful butter with eight teaspoonfuls crushed garlic or four teaspoonfuls powdered garlic. (1 teaspoonful crushed garlic has 1.0 gram of carb; 1 teaspoonful garlic powder has 2.3 grams of carbs.)
Ingredients:
¾ Cupful cold water plus 2 Tablespoonfuls this is very important
6 Tablespoonfuls butter (¾ stick)
¾ Cupful vital wheat gluten flour
1/3 cupful unbleached, all-purpose white wheat flour
trace of salt (two light shakes or to taste)
8 Teaspoonfuls crushed garlic or 4 Teasps powdered garlic
3 eggs *
1 egg white
Parmesan cheese
Preheat oven to 420°F.
Get ready one big, nonstick, heavy-gauge metal cookie sheet.
Place the water and the butter in a heavy 2-quart saucepan, preferably with a rounded bottom, over medium heat.
Now and then stir the mixture while you wait for the butter to melt.
In the meantime, thoroughly combine the 2 flours, and a pinch of salt in a medium-mixing bowl.
As soon as the butter has melted and the mixture starts to simmer, add the dry mix all together, and stir smartly with a wooden spoon.
Within only a couple of seconds, the dough will turn smooth and leave the bottom and sides of the pan.
Keep stirring till no flour shows up.
Cook for nearly ten seconds longer and remove from heat.
Place the hot saucepan on a cold burner or other safe surface.
Stir in the eggs, one after another, mixing well after each addition.
Initially the dough will seem lumpy.
Once the whole eggs have been added, the dough will be smooth.
It should be creamy and hold peaks with nearly no settling.
Work in the egg white.
Now the dough will be just right; it will still hold its shape, but in softer peaks.
It should shape mounds that don't spread on the baking tray, but sink back and widen out slightly.
On occasion, you might need to do a judgment call.
Depending on the size of the eggs, the dough may be sufficiently soft even before you add the last egg white.
In this case, leave out the egg white or add it by the Tablespoonful.
The right consistency produces the best rolls.
Dough that is excessively stiff results in smaller rolls; dough that is too soft, that is spreads out wide on the baking tray might result in flat rolls.
If you like, utilize your electric mixer to work in the eggs.
Merely transport the hot dough from the saucepan to the mixer bowl and beat in the eggs, one by one.
Don't over beat for if you do, the rolls may get big air pockets.
Use a flat beater if you have one.
Place spoonfuls of dough on the baking tray, selecting the size you prefer.
Use big Teaspoons or even soupspoons to dip the dough.
Put them reasonably close.
Bake the rolls for approximately twenty-five to twenty-eight minutes or till they are golden brown and crusty on top.
Preheat oven to 300°F or 325°F.
Cut each roll into 4 or 5 pieces and spread the garlic butter on one side only.
Place the slices on a nonstick, heavy-gauge metal baking tray, garlic side up.
Scatter grated Parmesan cheese on top of the garlic bread slices, using about 1 ounce.
Bake for ten to twelve minutes or till the slices have turned a golden color; the undersurface of the slices will likewise turn golden.
Quickly freeze rolls that you don't plan to use the day they are baked.
Take them out of the bag to unfreeze at room temperature.
You can also put the frozen rolls in the oven, set at 350°F and bake for five minutes. You can toast rolls after slicing in half, but you need a wide-slot toaster or toaster oven.
The rolls toast quickly, so use the lowest setting.
Garlic and cheese add 9.0 grams of carb.
A single serving, based on two 3 ½-inch rolls, has 11.1 grams of carb.
Save unused rolls in a dry place till rock hard.
cinnamon muffin Jubilee
Notation: This is a savory, high-protein, anytime snack that will stick with you. The muffins are fiber-rich, 2.5 grams per muffin. These large (2.5 ounces) muffins all have 5.5 grams of carb.
Serving size, one muffin. Carbs per serving,: 5.8 grams of carb. Number of servings 12.
Ingredients:
12 ounces cream cheese, soft
5 eggs
15 packets Splenda sugar substitute
2 Teaspoonfuls vanilla
1 ½ cupfuls whole almond meal
1 cupful unrefined wheat bran
1 Teaspoonful baking powder
2 Teaspoonfuls ground cinnamon
1 cupful chopped walnuts
Preheat oven to 325ºF.
Thinly grease a 12 cup muffin pan, heavy-gauge metal is best.
You can likewise use muffin liners.
Place cream cheese and two eggs in the bowl of an electric mixer.
Beat with a flat beater till smooth and fluffy.
Add the additional eggs, one after another, beating shortly after each.
With slow speed, stir in the remainder of the ingredients except the walnuts.
Once mixture is well mixed, stir in the walnuts.
Fill the muffin pans nearly to the top. The muffins will rise just slightly.)
Bake muffins for nearly twenty to twenty-five minutes or till golden brown.
These muffins freeze well.
Unfreeze at room temperature.
cranberry muffin recipes
Notice: . A cranberry muffin has 4.8 grams of carb.
Ingredients:
12 ounces cream cheese, soft
5 eggs
15 packets Splenda sugar substitute
2 Teaspoonfuls vanilla
1 ½ cupfuls whole almond meal
1 cupful unrefined wheat bran
1 Teaspoonful baking powder
1 cupful whole or coarsely shredded, fresh or frozen cranberries
Preheat oven to 325ºF.
Thinly grease a 12-cup muffin pan, heavy-gauge metal is best.
You can likewise use muffin liners.
Place cream cheese and two eggs in the bowl of an electric mixer.
Beat with a flat beater till smooth and fluffy.
Add the additional eggs, one after another, beating shortly after each.
With slow speed, stir in the balance of the ingredients except the cranberries.
Once mixture is well mixed, stir in the cranberries.
Fill the muffin pans nearly to the top.
The muffins will rise only slightly.
Bake muffins for approximately twenty to twenty-five minutes or till golden brown.
These muffins freeze well.
Unfreeze at room temperature
moist blueberry muffin recipe
Notice: A blueberry muffin has 4.8 grams of carb. One of a low carb blueberry muffins recipes.
Ingredients:
12 ounces cream cheese, soft
5 eggs
15 packets Splenda sugar substitute
2 Teaspoonfuls vanilla
1 ½ cupfuls whole almond meal
1 cupful unrefined wheat bran
1 Teaspoonful baking powder
1 cupful whole (fresh or frozen) blueberries
2 Teaspoonfuls grated lemon peel
Preheat oven to 325ºF.
Thinly grease a 12-cup muffin pan, heavy-gauge metal is best.
You can likewise use muffin liners.
Place cream cheese and two eggs in the bowl of an electric mixer.
Beat with a flat beater till smooth and fluffy.
Add the additional eggs, one by one, beating shortly after each.
With slow speed, stir in the remainder of the ingredients except the blueberries and lemon peel.
Once mixture is well mixed, stir in the blueberries and lemon peel.
Fill the muffin pans nearly to the top.
The muffins will rise only somewhat.
Bake muffins for about twenty to twenty-five minutes or till golden brown.
These muffins freeze well.
Unfreeze at room temperature.
One of a low carb blueberry muffins recipes.
soybean bread dough recipes
Notation: This mouth-watering bread is easy to make and is gluten-free. It is best baked in mini loaf pans, 3x6 inches or similar. Employ three pans for this recipe. Black soybeans are low in carbs and rich in fiber and protein. You are able to freeze this bread, too. One loaf has 11.7 grams of carb.
Serving size, one slice. Carbs per serving, 1.2 grams of carb.
Ingredients:
8 ounces cream cheese, soft
5 eggs
1 cupful washed, lightly mashed organic black soybeans, drained
¼ Cupful whey protein powder
½ Cupful soy protein powder
1 Teaspoonful baking powder
pinch of salt
1 ¼ cupfuls whole almond meal
Preheat oven to 300ºF or 325ºF.
Thinly butter three mini loaf pans, use nonstick pans made of heavy-gauge metal.
For easy tidy up and removal, cut strips of waxed paper to fit in the bottom of the pans and let them hang over the edge by an inch or two.
Place cream cheese and two eggs in the bowl of an electric mixer and beat with a flat beater till smooth and fluffy.
Add the other eggs, one by one, beating shortly after each addition.
Add the other ingredients and mix at low speed or by hand.
Spoon the batter into the pans and bake the bread for about thirty to forty minutes or till done.
Cool prior to slicing.
Keep refrigerated, keeps for about 3 to 4 days.
Freeze bread that Is not going to be used soon.
Splendid banana loaf recipes
Notice: This is a tasteful banana bread that has a robust banana flavor and is still moderately low-carb.
Serving size, one ½-inch thick slice. Carbs per serving, 4.4 grams of carb.
12 ounces cream cheese, soft
5 eggs
1 cupful mashed bananas, about 3 medium-size bananas
¼ Cupful soy protein powder
1/3 cupful stone ground whole-wheat flour
1 Teaspoonful baking powder
16 packets Splenda sugar substitute
2 Teaspoonfuls vanilla extract
2 Teaspoonfuls grated lemon peel (optional)
1 cupful unrefined wheat bran
1 cupful whole almond meal
Preheat oven to 325ºF.
Thinly butter three mini loaf pans, use non-stick pans made of heavy0gauge metal.
Optional: For easy cleaning and removal, cut strips of waxed paper to fit in the bottoms of the pans and permit them to hang over the edge by an inch or two.
Place cream cheese and two eggs in the bowl of an electric mixer and beat with a flat beater till smooth, thick and fluffy.
Make certain to get rid of all cream cheese lumps.
Add the other eggs, one after another, beating shortly after each addition.
Add the next seven ingredients and beat at slow speed.
Add the wheat bran and nuts, mixing at low speed.
Spoon the batter into the pans and bake the banana bread for approximately forty-five to fifty-five minutes or till done. Cool down prior to slicing.
Keep refrigerated, keeps for about three to four days).
Freeze bread that Is not going to be used soon.
Lower-Carb Splendid easy banana bread recipe
Notation: Each slice of bread gives only 3.6 grams of carb.
Ingredients:
12 ounces cream cheese, soft
5 eggs
1 cupful mashed bananas, about 3 medium-size bananas
½ Cupful soy protein powder
1 Teaspoonful baking powder
16 packets Splenda sugar substitute
2 Teaspoonfuls vanilla extract
2 Teaspoonfuls grated lemon peel (optional)
1 cupful unrefined wheat bran
1 cupful whole almond meal
Preheat oven to 325ºF.
Thinly butter three mini loaf pans, use non-stick pans made of heavy gauge metal.
Optional: For easy cleaning and removal, cut strips of waxed paper to fit in the bottoms of the pans and permit them to hang over the edge by an inch or two.
Place cream cheese and two eggs in the bowl of an electric mixer and beat with a flat beater till smooth, thick and fluffy.
Make certain to get rid of all cream cheese lumps.
Add the other eggs, one after another, beating shortly after each addition.
Add the other ingredients and beat at slow speed.
Add the wheat bran and nuts, blending at low speed.
Spoon the batter into the pans and bake the banana bread for approximately forty-five to fifty-five minutes or till done. Cool down prior to slicing.
Keep refrigerated, keeps for about 3 to 4 days.
Freeze bread that Is not going to be used shortly.
Splendid cranberry bread recipes
Notice: If you enjoy the tangy flavor of cranberries, you will love it. A slice of cranberry bread has 3.2 grams of carb per slice
Ingredients:
12 ounces cream cheese, soft
5 eggs
¼ Cupful vital wheat gluten flour
¼ Cupful unbleached, general-purpose wheat (white) flour
1 Teaspoonful baking powder
20 packets Splenda sugar substitute
1 cupful unrefined wheat bran
1 cupful whole almond meal
1 ½ cupfuls fresh or frozen cranberries, crushed gently
Preheat oven to 300ºF or 325ºF.
Thinly butter three mini loaf pans, use non-stick pans made of heavy gauge metal.
Optional: For easy cleaning and removal, cut strips of waxed paper to fit in the bottoms of the pans and permit them to hang over the edge by an inch or two.
Place cream cheese and two eggs in the bowl of an electric mixer and beat with a flat beater till smooth, thick and fluffy.
Add the other eggs, one after another, beating shortly after each addition.
Add the other ingredients except for the cranberries.
Blend together at low speed.
Then put in the cranberries.
Spoon the batter into the pans and bake the cranberry bread for approximately forty to fifty minutes or till done. Cool down prior to slicing.
Keep refrigerated, keeps for about 3 to 4 days.
Freeze bread that Is not going to be used shortly.
All-Wheat-Flour Splendid Cranberry Loaf
Ingredients:
12 ounces cream cheese, soft
5 eggs
¼ Cupful vital wheat gluten flour
1/3 cupful stone ground whole-wheat flour
1 Teaspoonful baking powder
20 packets Splenda sugar substitute
1 cupful unrefined wheat bran
1 cupful whole almond meal
1 ½ cupfuls fresh or frozen cranberries, crushed softly
Preheat oven to 300ºF or 325ºF.
Thinly butter three mini loaf pans, use non-stick pans made of heavy gauge metal.
Optional: For easy cleaning and removal, cut strips of waxed paper to fit in the bottoms of the pans and permit them to hang over the edge by an inch or two.
Place cream cheese and two eggs in the bowl of an electric mixer and beat with a flat beater till smooth, thick and fluffy.
Add the other eggs, one by one, beating shortly after each addition.
Add the other ingredients except for the cranberries.
Mix together at low speed.
Then put in the cranberries.
Spoon the batter into the pans and bake the cranberry bread for approximately forty to fifty minutes or till done. Cool down prior to slicing.
Keep refrigerated, keeps for about 3 to 4 days.
Freeze bread that Is not going to be used shortly.
There is a minimal gain in total carb of 1.1 grams.
butter cracker crumbs recipe
Notation: This cracker is so rich and flaky with a pleasant-tasting buttery taste, these crackers are fantastic for almost any purpose including as plain munchies. One cracker has a simple 0.6 grams of carb.
Carbs per serving, one cracker, 0.6 grams of carb. number of servings: 90 to 95.
Ingredients:
8 Tablespoonfuls butter (1 stick), soft
4 egg yolks
1/3 cupful unbleached all-purpose wheat (white) flour
1/3 cupful vital wheat gluten flour
salt to taste
freshly ground black pepper to taste
1 Teaspoonful baking powder
1 cupful whole almond meal
When prepared, the dough will need to be refrigerated, so preheat oven to 300ºF or 325ºF briefly prior to taking dough from fridge.
Use two large, nonstick, heavy-gauge metal baking tray*.
Mix butter and two egg yolks in the bowl of an electric mixer and beat with a flat beater till thick and creamy.
Add the other yolks and beat some more.
Add all the other ingredients, stirring in at low speed or by hand.
Refrigerate dough for approximately half-hour or longer, till the dough firms up and can be managed without sticking.
Form balls the size of grapes and place them on a baking tray.
Permit room for any expansion.
Flatten out each cracker slightly with your fingertips.
Bake the crackers for nine to eleven minutes, one baking tray at one time.
The crackers should be hardly golden with a somewhat darker edge, avoid having the edges become too dark. These crackers are great keepers, even at room temperature.
They freeze well also.
sandwich bread for beginners
Notation: because this did not rise very much, I cut it in one-half crossways, and so cut each half into four slices so they were the size of regular bread. This is best toasted. Makes 8 slices at 2.o net carbs. A low carb bread recipe.
Ingredients:
1/4 cupful ground sesame seeds
1/4 cupful ground flax seeds (0)
1/4 cupful protein powder (2)
1/4 cupful soy flour
3 eggs
1/2 cupful sour cream
1 1/2 teaspoonful baking powder
1/2 teaspoonful salt
4 tablespoonfuls olive oil
Preheat oven 350.
Mix all ingredients together.
Pour into greased loaf pan.
Bake 25 min. Total: 44 carb (19 net carbs).
pizza crust recipe
Notation: Total: 5 carbs.
This crust had a good texture without very much soy taste. I would like to taste it for sandwiches next.
Ingredients:
3/4 cupful soy protein powder or isolate
1/2 cupful cream
3 large eggs
seasonings like garlic powder and basil
Preheat oven to 350 and spray baking tray with non-stick spray.
Mix protein powder, cream and eggs in bowl with whisk till smooth.
Spread on baking tray.
Bake 20 min., can add sauce, cheese and toppings and put under broiler for few minutes
Low-Carb yeast bread recipe
Notation: Make 1 standard 1 1/2 lb loaf (8 1/2 x 4" x4") 16 slices=4.8 g ea; 20 slices=3.85 g ea; 22 slices = 3.5 g ea, based on flour being 65g. A low carb bread recipe.
Ingredietnts:
1 cupful high gluten flour
1/2 cupful wheat bran
1/4 cupful heavy cream
1/2 cupful warm water
2 packets yeast
1 teaspoonful salt
2 teaspoonful sugar, real sugar
2 tablespoonfuls oil
Mix hot water and cream and pour into bread machine or mixing bowl pan.
Add in yeast, sugar and salt and stir to mix for an instant.
Allow to sit for five min to let yeast proof.
Mix flour and bran and add to water and yeast mixture.
Let bread machine mix, or use whatever technique you typically use, and let rise one time. If not using bread machine, let rise in warm, draft free place for 1 hour.
Punch down dough (may be somewhat wet to touch, but till doughy.
Put in bread pan and let rise for sixty minutes.
Bake at 350 for twenty-five to thirty-five minutes.
I dumped everything into my bread machine based on the bread machine instructions. It only rose about 2 inches total, but is a great tasting bread with a regular wheat bread texture. I found it a little salty and would cut the salt in the future. The crust is real crusty.
summertime rolls
Notation: Makes 6 servings at 0.7 carbs
Ingredients:
3 eggs
1 package Splenda
dash salt
pinch cream of tartar
3 tablespoonfuls cream cheese
Preheat oven to 300.
Part the eggs and add Splenda, salt and cream cheese to the yolks.
Whisk this mixture.
In a single bowl, whip egg whites and cream of tartar till stiff.
Utilizing a spatula, bit by bit fold the yolk mixture into the white mixture, being cautious not to break up the whites.
Spray a baking tray with Pam and spoon the mixture onto the sheet, making 6 mounds.
Flatten each just a bit.
Bake about thirty-five minutes.
Permit them to cool on sheet for a couple of minutes, then transfer to rack and cool.
Dottie’s Wasa Crackers substitute
Notice: Total: 39 carbs
Makes 60 bite size crackers at 0.3 carb each.
Ingredients:
1 cupful wheat bran
2 tablespoonfuls oat flour
3 tablespoonfuls Designer whey powder
1 tablespoonful sesame seeds
1 teaspoonful salt
1 1/2 cupfuls water
Preheat oven to 350 and spray baking tray well.
Mix ingredients and pour onto sheet.
Spread, should be very watery.
Try to get the bran mixture dispersed equally).
Bake 10 minutes, remove sheet from oven, mark crackers, and return to oven.
Bake 15 minutes more.
Turn oven off and let sheet sit in oven 1 hour.
Remove sheet from oven, and turn oven on to 250.
With spatula, turn crackers over, and deliver to oven for ten to fifteen minutes.
Turn oven off and let sheet sit in oven 1 hour.
Letting crackers sit in oven, while it is off helps them to dry out.
best white bread recipe
Note: Total: 12 carbs , 10 slices at 1 net carb
Ingredients:
3/4 cupful whey protein
1/8 cupful "Just Whites" egg white powder
1 tablespoonful baking powder
1 packet splenda
1/8 teaspoonful salt
1/4 cupful heavy cream
3 large eggs
1/8 cupful water
3 tablespoonfuls olive oil
Preheat oven 400.
Oil a Pyrex loaf pan.
Combine all dry ingredients.
Add wet ingredients and mix with hand mixer for one minute.
Pour into loaf pan and bake fifteen to twenty minutes.
I got 10 slices at a bit more than 1 carb each by cutting the loaf in half crossways; then standing each piece on end and slicing into five regular bread size slices. I have been assured that you will be able to replace 1/8 cupful gluten plus 1 teaspoonful baking powder for the egg white powder, but I have not tested it yet
high protein bread
Notation: Total: 7 carb ,8 slices at 0.88 carbs , cut this the same way as you would bread.
Ingredients:
3/4 cupful soy isolate
2 tablespoonfuls powdered egg whites
2 packets Splenda
2 teaspoonfuls baking powder
dash salt
5 tablespoonfuls heavy cream
3 eggs, separated
dash cream of tartar
1/4 cupful water
1/4 cupful oil
Preheat oven 400 and spray 8 inch loaf pan.
Beat egg whites with cream of tartar till 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 till bread pulls away from sides of pan and is nicely browned.
Low-Carb Bread Substitute
Notice: Total: 5 carb, 4 net carbs
Makes 24 thin slices at .2 carbs
Ingredients:
1/2 cupful soy isolate
1 teaspoonful baking powder
3 large eggs
1 tablespoonful oil
2 tablespoonfuls water
2 tablespoonfuls heavy cream
2 art. Sweetener
1/2 teaspoonful cinnamon
Preheat oven to 350 and spray loaf pan with non-stick spray.
Mix all ingredients in bowl with whisk till smooth.
Spread into bottom of loaf pan.
Bake 15 to 18 minutes, let cool 5 minutes.
Remove from pan and finish cooling.
This makes a loaf about 1 inch high and the slices look like biscotti. The bread is a little 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
cheese garlic biscuits
Notation: Total: 26 carb, 21 net carbs
Makes 18 at 1.2 carbs
Ingredients:
3 eggs, beaten
1 1/2 cupful whey protein powder
1/8 cupful oil
1/2 cupful cream
1/4 cupful water, add slowly, don't make too thin
1 1/2 teaspoonfuls butter extract
3 oz grated cheddar cheese
2 tablespoonfuls baking powder
garlic powder, 5 healthy shakes
Preheat oven to 350.
Mix all ingredients together.
Dough will be almost like cookie dough.
Drop by tablespoonful onto greased baking tray.
Bake 10 to 15 minutes, until slightly golden.
Makes 18, 2.1 carbs each
I halved the recipe. These were good, a bit dry like biscuits normally are. We ate them with butter and enjoyed.
Faux Pasta
Notation: Serves 2 at 4 carb, 2 net carbs)
Ingredients:
1 pinch salt
1/2 cupful soy protein isolate
2 tablespoonfuls vital wheat gluten*
1 tablespoonful soy flour
1 egg
1/4 cupful water
Mix first 4 ingredients; add egg and water and mix to get bread type dough.
Add more water if needed.
Roll out and cut into strips, or pinch off into little pieces.
Drop into boiling water and let boil 1 to 2 minutes. 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 tablespoonful
This was amazingly good. I used about 1/2 cupful water, and the dough was a bit too sticky to roll out. I did not want to add any extra flour, so I pressed with my hands till it was as flat as I could get it, then cut it in strips. A lot of the strips fell apart, but I just dumped it all into the boiling water and boiled for 2 minutes, stirring most of the time. There is very little taste, just like real pasta, but this has a great texture.
Wheat Like Crackers
Notation: Total: 34 carb, 21 net carbs
Makes 60 at 0.4 carbs
Ingredients:
1 cupful whey protein powder
1/3 cupful oat flour
1/4 cupful wheat bran
1 egg
1 3/4 cupfuls water
1 teaspoonful salt
Preheat oven to 350.
Mix all ingredients.
Should be a thick but spreadable batter.
Spray 11x14x1 baking tray well with cooking spray.
Pour and spread batter onto pan.
Sprinkle with salt. Bake 25 minutes.
Batter should be "set".
Remove from oven and use knife or pizza cutter to "score" into whatever size crackers you want.
Bake about another 15 to 20 minutes till crispy and golden.
These were the nearest to Wheat Thins I have tried. I believe they are a little dry, but with dip or peanut butter, they are very good.
Garlic Cheese Faux-Cacia
Notation: makes 6 at 1.5 carbs each
Ingredients:
1 egg
1/2 cupful whey protein powder
3 heavy shakes garlic powder
1 tablespoonful oil
1/4 cupful heavy cream
give a few shakes of oregano
1/2 teaspoonful butter extract
1 ounce cheddar cheese, shredded
1 tablespoonful baking powder
Preheat oven to 350.
Mix all ingredients together.
Add a little water if needed to thin.
Spray baking tray, and drop dough into 6 blobs, they will flatten a lot, and may run together.
Bake 10 minutes till golden.
These are cheesy and garlicky.
Somebody can make these by putting all the dough in a circle on a pizza stone, oiling the top and adding extra oil and cheese on top when done. This may need to bake a little longer.
monkey bread recipe
Take note: Measure accurately.
Gluten yeast bread can only rise one time so don't let it rise in the dough cycle. The dough will be sticky. You can't shape it like a regular loaf. For best results, the loaf pan must be buttered and non-stick. Your carb count will change somewhat depending on the whey protein you use. The one in this recipe has 0.5 per 31 g., 3/8 cup. A low carb high protein wheat bread recipe.
Ingredients:
3/4 cupful warm water
1/4 cupful whipping cream
2 large eggs
1 tablespoonful olive oil
1/2 teaspoonful salt
1 1/4 cupfuls plus 2 Tablespoonfuls wheat gluten
1/2 cupful oat flour
1/2 cupful whey protein, vanilla
1/4 cupful flax meal
2 teaspoonfuls baking powder
1 teaspoonful sugar
1 pinch stevia
2 1/2 teaspoonfuls bread machine yeast.
Add ingredients to bread machine in the order suggested for your unit.
Run the dough cycle.
Remove the dough before the rising starts, 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 60 to 70 minutes.
Bake in a conventional oven at 350 for 50 minutes.
Makes 22 slices per loaf
A low carb high protein wheat bread recipe.
Because the yeast eats the sugar, it is not included in the carb count.
This is really good toasted with lots of butter.
low carb luxury bread
Ingredients:
1/2 cupful warm water
1/2 cupful cream
1 tablespoonful oil
1 large egg
1/4 teaspoonful salt
1 cupful gluten flour
1 cupful oat flour
2 teaspoonfuls yeast
1 teaspoonful 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 sticky buns recipe
Ingredients:
Serving size: twelve 3.3 grams each with frosting 1/2 cupful butter -- melted, divided
1/2 cupful Brown Sugar Twin -- divided
1/4 cupful Splenda
1/4 cupful sugar free maple syrup, 7 grams per 1/4 cupful.
1/2 cupful soy flour
1/2 cupful miller's wheat bran
1 tablespoonful baking powder
1 tablespoonful vital wheat gluten
3 teaspoonfuls cinnamon
1/4 cupful cream
1/4 cupful water
2 whole eggs
2 teaspoonfuls vanilla
1/2 cupful walnuts -- chopped
Heat oven to 350*
Spray 12 muffin tins with Pam.
Combine 1/4 cupful of melted butter with, 1/4 cupful of Brown Sugar Twin and maple syrup.
Spoon evenly into muffin cups.
Sprinkle each cup with walnuts.
Combine remaining Brown Sugar Twin, 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 till dry ingredients are wet.
Spoon this equally over walnuts in muffin tins....
Bake in upper third of oven for 18 to 20 minutes or till lightly browned.
Remove from oven and loosen edges, invert onto cooling rack.
Frosting Optional: Soften 1/2 cupful. cream cheese, sugar subject to taste, 1/2 teaspoonful vanilla, mix well.
"whole grain rolls recipe
Notation: This is a whole grain-like bun, that rises higher than the original Atkins, and stays puffed on cooling, has a nice "cracked wheat" texture, slices in half, for low carbohydrate hamburgers buns, without disintegrating, and very nice flavor, not so eggy.
Ingredients:
3 eggs, room temperature, separated
1/4 teaspoonful cream of tartar
3 tablespoonfuls ricotta cheese
1 tablespoonful soy flour
1 tablespoonful vital wheat gluten
3 tablespoonfuls wheat bran
2 tablespoonfuls flax meal
1 teaspoonful baking powder
2 - 3 tablespoonfuls water
- Preheat oven to 500 F.
- Sprinkle cream of tartar over egg whites, set aside.
- Mix yolks, ricotta, soy flour, vital wheat gluten, bran and flax meal. Add a couple tablespoonfuls water to "lighten" the batter a bit, then stir in baking powder.
- Beat egg whites till stiff, then mildly and quickly fold in the yolk mixture. Do not worry if there are a a couple of streaks of white, you do not want to break up the fluffy whites and wind up with runny batter.
- Make 6 buns by mounding spoonfuls of the mixture on top of each other on a greased baking sheet. Slices make for low carbohydrate hamburgers buns
- Put in hot oven; now cut back heat to 300 F. Bake for 20 minutes. Then, reduce heat to 250 F and bake for another 20 minutes. Buns should be glossy, golden and firm to touch.
- Cool on a rack entirely prior to storing in airtight container.
rye crisp bread recipe
Ingredients:
5 teaspoonfuls Yeast, Rapid Rise
2 teaspoonfuls sugar -- for the yeast
2 1/4 cupfuls warm water -- 110 to 115F maximum
2 tablespoonfuls extra virgin olive oil, can use safflower oil or canola oil or grapeseed oil
2 cupfuls gluten, Vital Wheat, Millstream
1 cupful Rye Flour, Dark 100%, Rogers
1 1/3 cupfuls soy flour, Bob's Red Mill Stoneground
1/2 cupful Flax Seed Meal, Bob's Red Mill
1/2 cupful Wheat Bran Crude
1 Teaspoonful sea salt
Whisk the dry ingredients together in a bowl and set aside.
Place the sugar and water into the bottom of your bread machine pan, and stir together.
Add the oil.
Pour the dry ingredients into the pan, load in the pan and run on the Dough cycle.
When kneaded and risen, 1.5 hours maximum, put the dough onto a lightly floured (Atkins Bake Mix or oat flour, 2 tablespoonfuls) board, cut in half and knead and roll the halves each lightly into a loaf shape, place in oil-sprayed loaf pans.
Lightly spray the tops, I use an olive oil pump, can use panspray, and put a sheet of waxed paper over the top; allow to rise for another 30 minutes or so in a warmish, draft-free spot.
Preheat oven to 350F.
Bake for about 35 minutes or until an internal temperature of 190F.
Lay pans on their sides to cool for 15 or 20 minutes at least; then finish cooling on wire rack, also on their sides.
Best sliced when very cool.
Best kept refrigerated or frozen.
Savory Spongy Loaf Bread
Ingredients:
2 cupfuls warm water
1 package. active dry yeast
1/2 teaspoonful sugar
1/2 teaspoonful salt
2 tablespoonfuls Olive oil
1 tablespoonful lemon or lime juice.
1 cupful whey protein powder (natural flavor)
1 cupful vital wheat gluten (70% protein, I used Bob's Red Mill)
1/3 cupful flax meal
1/3 cupful psyllium husks (replace with flax, if allergic)
1/3 cupful almond meal
1/3 cupful wheat bran
3 tablespoonfuls Splenda
1 1/2 teaspoonfuls baking powder
3 tablespoonfuls whipping cream
1 egg
Place the warm water in a large bowl and add the yeast, sugar, salt and lemon or lime juice.
Place in warm oven, 100 to 150°F, till the yeast begins to foam.
Mix the whey protein, wheat gluten, flax meal, psyllium husks, almond meal, wheat bran and baking powder.
Add the olive oil to the yeast mixture then the dry ingredients.
Mix well with a wooden spoon until smooth.
You will be using a 5-x 9-x 3-inch nonstick loaf pan for the next process.
If your pan is 5-inches high instead of 3-inches, you will not have to do this.
Tear off a piece of aluminum foil that is 36-inches long.
Fold the strip in half longways.
Make a collar by wrapping it loosely around the pan, 1 inch below the rim.
Gently but firmly press the foil around the sides pan, making a point that it is secure.
Straighten out the foil so it sticks straight up and brush the inside of the foil with oil.
What you're doing is making the pan higher so the dough will not escape from the pan.
Place 3/4 of the mixture into the readied pan.
The pan should be 1/4 full.
Beat the cream and egg into the remaining 1/4 of the mixture.
Place the two mixtures in the warm oven, 100 to 150°F, for one hour.
The mixture in the loaf pan should at the least threefold in size by this time.
Take the cream and egg mixture and spread it gently and equally over the top of the mixture in the bread pan.
The bread will sink a trifle, and this is fine.
The egg and cream mixture keeps the air from escaping while baking which will cause the bread to fall.
Return to the oven, 100 to 150°F, and let rise once more for about one hour.
With the bread still in the oven, turn the temperature up to 375°F and bake the bread for 45 minutes. Check by sticking a small thin knife in the middle to make certain it is dry.
Remove from the pan and let cool.
I cut it into slices when it is still warm and set them aside to let the moisture escape.
Put in a paper bag and freeze them separately if you mean to store for a long period.
Two or three days in the fridge should be fine.
The whey powder makes this bread firm and homogeneous in consistency.
It should be easy to slice it into 24 to 28 slices.
Cheddar Cheese Bread recipe
Notation: This is a nicely flavored bread. Rather dense and similar to a biscuit in texture. I have also made it using cottage cheese and some herbs for another flavor. The cottage cheese version is good for use as a true bread for a sandwich!. This recipe can also be made using whey protein in place of the soy protein. I suspect you may also replace Atkins bake mix for the soy flour but your carb counts will vary depending on the products you use. Soy protein however has 0 carbs.
Ingredients:
1/3 cupful soy flour
1/3 cupful soy Protein*
2 large eggs
1/2 teaspoonful baking powder
2 tablespoonfuls sour cream
2 tablespoonfuls olive oil
1/2 cup cheddar cheese -- grated
2 teaspoonfuls oregano
Preheat the oven to 375 F.
Liberally butter a loaf pan, 8 1/2 x 2 1/2.
Mix the soy flour, soy protein, eggs, baking powder, sour cream and oil in a bowl and mix well. Fold in one-half of the cheddar.
Pour the batter into the pan and sprinkle the remaining cheddar on top.
Bake for 25 minutes, or until a tester comes out clean.
Serve right away or store, wrapped well in plastic wrap, in the refrigerator for up to two days or in the freezer for up to 1 month.
Scrumptious Bread II
Can be considered a low carb wheat bread recipe.
Ingredients:
1 package dry yeast (Rapid Rise/Highly Active)
1/2 teaspoonful sugar
1 1/8 cupful "baby bottle warm" water (90-100°F)
3 tablespoonfuls olive oil
1 1/2 teaspoonfuls baking powder
1 teaspoonful salt
1 tablespoonful Splenda
1 cupful Wheat Gluten Flour
1/4 cupful oat flour
3/4 cupful soy flour
1/4 cupful flax seed meal
1/4 cupful coarse unprocessed wheat bran
Pour yeast into bottom of bread machine pan.
Add sugar and water.
Stir, and let sit. This is "proofing" your yeast to see if your yeast is active. If it is not bubbling, it is dead and you can replace it without wasting all of the other ingredients.
In the meanwhile, combine 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 (3 to 4 hours) and bake.
Cool on a rack and enjoy.
A low carb wheat bread recipe.
The sugar is entirely devoured by the yeast and doesn't add to the carb count. I keep a couple of packets of restaurant sugar on-hand for this purpose so I never have to have a supply of actual sugar in the house.
I have had best results using "Bob's Red Mill: Vital Wheat Gluten Flour. Whatever brand you use should be 6 grams (no fiber) per 1/4 cup on label and approximately 75 to 80% protein. It works great, keeps the taste and texture just like bakery bread, and keeps the carb count very low.
Makes 16 slices. 3.4 carbs per slice.
Notice: for the machine add water and oil to bottom of pan, then dry ingredients, then yeast sprinkled equally on top. After first kneading cycle, about 40 minutes, stop the machine's kneading paddles so as not to overwork the dough, then finish baking in bread machine. The loaf comes out picture perfect, high and traditionally bread-like. With low carb bread, you will find that practice makes perfect.
TO MAKE BREAD WITHOUT A MACHINE:
Follow the recipe in the same order as for the bread machine.
After you mix and knead all of the ingredients together, put the dough in a clean bowl and set it into a warm, draft-free place for about 45 minutes to one hour. One option is to turn on your oven for a pre-heat for a minute and a half to get it warm, then turn it completely off before setting the dough in to let it rise in the oven. The dough should rise to about double its original size. Later, knead slightly, do not over-knead, the gluten content will keep this bread from rising well the second time unlike "regular" bread! You will want to be cautious not to hold the dough too much after it rises the first time. Put it in a loaf pan, cover and set in warm draft free place for another 30 to 45 minutes, and then bake at 380 degrees till done. (35-45 minutes - depending on your oven, you may have to shorten or lengthen the time.)
recipe for mandel bread
Ingredients:
2 cupfuls almond flour
1/3 cupful soy flour
1/2 cupful splenda
1/2 cupful equiv. liquid Splenda
1/2 teaspoonful baking powder
dash salt
2 eggs
1/4 cupful vegetable oil
1/8 cupful water
1/2 teaspoonful vanilla
1 teaspoonful almond extract
2 tablespoonfuls cinnamon
Mix flour, sweetener, baking powder & salt. Add eggs, oil, water and extracts. mix very well. (Dough is a little sticky).
Divide into 4 portions.
Spray cookie sheet with cooking spray.
Put one portion of dough on sheet and shape into log about 6x3x2 inches.
Repeat with other three portions.
Bake at 350 for 25 minutes.
Serves 16 at 4 carb, 2 net carbs
Low carb Biscotti recipe: after baking, slice each log into 4 slices and put on cookie sheet.
Bake 10 minutes, turn and bake another 5 minutes.
