Submitted by lrobb6
"This recipe is for diabetics, meaning it is lower carb but still has 6.9g net carbs per slice and is not gluten free. This 2lb loaf tastes and looks like REAL bread. It's a combination of 3 recipes and lots of tweaks because cloud bread, soul bread, gluten free breads - they just aren't bread to me. In fact, I just fooled people at work who all thought this was regular bread and loved it! I have now made this bread using a machine, on the dough setting using an oven, made hotdog buns & rolls, frozen it - it's all been wonderful. Enjoy.Note: Bread relies heavily on culinary science. The recipe works as it is. I don't know if substitutions will work and I'm not responsible if they don't."
photo by lrobb6
- Ready In:
- 4hrs 15mins
- Ingredients:
- 11
- Yields:
-
11 slices
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ingredients
- 1 cup scalded skim milk, plus 2 tbsp
- 1 teaspoon salt
- 5 teaspoons sugar (the carbs are eaten by the yeast)
- 4 tablespoons lard (butter may work)
- 2 eggs, lightly beaten
- 1⁄3 cup ground flax seeds
- 1⁄3 cup coconut flour
- 1⁄2 cup almond flour
- 1 1⁄2 cups vital wheat gluten flour
- 1⁄4 cup whole wheat flour
- 2 teaspoons dried yeast, I use Fleischmann 's Quick Rise
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directions
- Scald the milk by microwaving for about 2 to 2.5 minutes or just below boiling. Stand for 5 minutes then remove and discard the 'scum' using the back of a spoon. This removes a milk protein that inhibits the yeast a little. You will get a better rise but you don't have to do it.
- Put everything in order into your bread machine pan, ending with the yeast on top, or follow your own machine directions. Measure the flours lightly with a spoon and knife. DO NOT SCOOP.
- Bake in your bread machine on Regular setting. If you have a 'light' setting you could try it but I don't so I just watch it during the last 10 minutes and shut it off early so it doesn't get too dark for me.
- If you like a crunchy crust, then let it cool on a rack. If you like a chewier crust like me then cover the loaf with a tea towel while it cools. Let cool completely before slicing. Lasted in a bag on my kitchen counter for ~ 1 week before moulding but tasted soft and lovely right up to the end!
- I got 12 slices from mine and worked it out to 6.9g net carbs per slice. I take no responsibility for this and suggest you work it out for yourself.
- Update: I've now made hotdog buns and rolls using the Dough setting. Take the dough out, tear it into 4 then each of those into 3, so you have 12 balls. Shape into rolls and place on a baking sheet in a warm place for 1 hour. They will rise a little but not 'double'. Then into 370°F for about 20-25 minutes. Watch them because these will bake faster than regular rolls or bread. They are done when a tap on the bottom sounds hollow and the tops are slightly golden.
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Reviews
-
Breadman Ultimate machine. Used flax milk and 3/4 almond flour(no wheat).. Goofed and mixed all the dry ingredients together instead of putting salt and sugar in the liquids, but it still rose perfectly on 2# setting light crust. Very good bread recipe for KETO.
4jg4829
-
So this recipe completely blew out of my 1 1/2 lb vintage Breadman, as in; lifted the lid 2 inches! And then the top collapsed because it wasn't fully baked. What the heck happened?? My machine can handle 3.5 cups of flour, so it's not the volume of dry ingredients--so it must be the rise and the liquids? I'm thinking I should scale back to 1 cup of milk, 1 egg, and maybe just 1 tbs of sugar? I hesitate to cut the yeast until I've tried less liquid. Thoughts, anybody? I will say that I've tried the baked portion and it's delish--that crunchy crust is divine! One note: I trade the wheat flour for garbanzo bean flour because I wanted it grain-free. Research revealed that 1 cup white whole wheat flour equals 3/4 cup garbanzo, so 1/4 cup www = 3 tbs garbanzo flour. I don't think that sub is responsible for the blowout, but just wanted to note it.
bonjon100100
-
Do you know if you could omitt the coconut flour?
sophia.tenreiro
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RECIPE SUBMITTED BY
lrobb6
- 1 Recipe
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