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| | From:  Genie· (Original Message) | Sent: 4/28/2008 8:11 PM |
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| | | From: Genie· | Sent: 4/28/2008 8:16 PM |
Low Carb Bread - Lindah Low Carb Bread
Makes two loaves. 3 cups warm water
1 tablespoon active dry yeast
4 cups Bob's Red Mill Vital Wheat Gluten Flour *
1 whole egg, beaten
2 tablespoons olive oil
1/2 teaspoon salt
2 tablespoons Splenda (sucralose) ** Substitutions:
*or another gluten wheat flour
**or 2 tbsp sugar Combine warm water and yeast. After yeast dissolves (3 to 5 minutes), beat
in 2 cups gluten flour. Let mixture rise in a warm place until light and
foamy (about 60-90 minutes). In a large mixing bowl, combine egg, olive oil, salt, and Splenda. Beat in
about 2 cups gluten flour. Use ONLY enough flour to make a dough that will
knead well. Mix in yeast/flour mixture. Preheat oven to 350°F (180°C). Knead bread for approximately 10 minutes
(because of the gluten, it will become difficult to knead in about half that
time). Let rise until doubled (about 1 hour) in bulk. Shape into 2 loaves. Place in
loaf pan or on baking sheet. Bake in preheated 350°F (180°C) oven about hour.
NOTE: Check your bread machine manual for instructions on making this bread
by machine.
Nutritional Information (per slice): 262 Calories (kcal); 6g Total Fat; (21%
calories from fat); 48g Protein; 3g Carbohydrate; 12mg Cholesterol; 156mg
Sodium.
Dietary Exchanges: 6 1/2 Lean Meat; 1/2 Fat | |
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Reply
| | | From: Genie· | Sent: 4/28/2008 8:17 PM |
Herb 'n Garlic
Cheese Biscuits
Ingredients: - 1 1/2 cups soy-based bake mix
(Low Carb Chef's Bake Mix or Atkins' Bake Mix) - 3 teaspoons baking powder
- 2 Tablespoons light olive oil
- 1/2 cup cream
- 1/4 cup water
- 1 1/2 teaspoons butter flavoring
- 4 ounces cheddar cheese, grated
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/8 teaspoon thyme
- 1/8 teaspoon basil
- 1/8 teaspoon marjoram
- 1/4 teaspoon dried chopped parsley
Preheat oven to 375°F.
Sift Bake Mix together with baking powder, herbs, salt, and garlic powder until evenly distributed. In separate bowl, mix oil, water, butter extract and cream. Add to dry mixture a little at a time until it resembles a cookie dough. Sprinkle grated cheddar over dough and mix well (this is best done by pushing the cheddar through the dough with your fingers till well mixed.)
Drop by tablespoonfuls onto greased cookie sheet, to resembled small uneven mounds. Bake for 10-15 minutes until golden brown.
These are delectable warm with fresh butter and are very reminiscient of those served at Red Lobster restaurants.
Can't find butter flavoring? Use 1 Tablespoon melted butter and 1 Tablespoon light olive oil instead of all oil.
Makes 12 biscuits. 3.8 grams of carbohydrate per biscuit.
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Reply
| | | From: Genie· | Sent: 5/8/2008 2:54 AM |
Quick White Bread
Ingredients: - 3/4 cup whey protein powder
- 1/8 cup "Just Whites" (egg white powder)
- 1 Tablespoon baking powder
- 1 pkt Splenda
(If using Vanilla whey to make a sweet vanilla bread, add 3 pkts.) - 1/8 teaspoon salt
- 1/4 cup heavy cream
- 3 large eggs
- 1/8 cup water
- 3 Tablespoon olive oil or sweet almond oil
Preheat oven to 400°F. Oil a Pyrex loaf pan and set aside.
Mix all dry ingredients in a small bowl.
Mix all liquid ingredients in large bowl; then add dry ingredients and mix with hand mixer for one minute. Pour into loaf pan and bake for 15 to 20 minutes.
This bread slices like regular bread.
Makes 1 loaf. Entire loaf is 23 net carbs. Slice into 8 thick slices for appox. 3 net carbs per slice.
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Reply
| | | From: Genie· | Sent: 5/8/2008 2:56 AM |
Bread Machine Bread
Ingredients: - 1/2 cup warm water (95-105°F)
- 1/2 cup heavy whipping cream
- 1 Tablespoon oil
- 1 egg, room temperature, beaten
- 1/4 teaspoon salt
- 1 cup plus 2 Tablespoons vital wheat gluten flour
- 1/2 cup oat flour
- 1/2 cup vanilla or unflavored whey protein powder
- 1 pkg Rapid Rise yeast
In a large bowl mix vital wheat gluten flour, oat flour, salt, and whey protein powder until well sifted together. Set aside.
Heat cream to slightly warm; then mix with warm water and egg. Add oil to bottom of bread machine. Then add water/cream/egg mixture. Carefully add flour mixture so it 'floats' on top of liquid. Sprinkle yeast packet evenly across the top of flour. Set your bread machine according to directions for "Rapid Bake" (usually 2 hours) or whatever settings allow a full rise cycle but only one knead cycle.
Entire Loaf: 60 grams net carbs.
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Reply
| | | From: Genie· | Sent: 5/8/2008 2:56 AM |
"Corn" Bread
Ingredients: - 1 cup butter (2 sticks) softened
- 2 packets Splenda
- 5 eggs, room temperature
- 1 1/2 cups almond flour
- 1/2 cup hazelnut flour
(you can use all almond flour, but the hazelnut flour gives it more of a "corn"
flavor/consistency �?especially if you are not using the corn meal option below.)
1 teaspoon baking powder 2 teaspoons butter flavor extract OPTIONAL: 1/4 cup corn bran or coarse grain corn meal
(reduce almond flour to 1 1/4 cups if you use this option)
Preheat oven to 350°F.
Cream butter and Splenda well. Add eggs, one at a time, beating well after each.
Mix almond and hazelnut flours (and corn meal if using) with baking powder and add egg to mixture a little at a time while beating. Add butter flavoring. Pour into greased 9"-10" Springform pan (or 9" round cake pan) and bake at 350°F for 50-55 minutes.
Makes 12 servings.
Without corn meal: 3 grams per serving. With corn meal: 5 grams per serving.
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Reply
| | | From: Genie· | Sent: 5/8/2008 2:57 AM |
Low Carb Biscuits
Ingredients: - 2 cups vital wheat gluten flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1/4 cup shortening
- 1/2 cup cream
- 1/4 cup water
Preheat oven to 450°F.
Mix flour, salt and baking powder. Cut in shortening thoroughly to resemble "meal." Stir in all of the water and almost all of the cream. If dough is not pliable, add just enough extra cream to make a puffy, easy to roll dough.
Make a ball of dough and place on lightly floured surface. Knead 20 to 25 times or about one half minute. Roll out dough to about one half inch thickness. (Note, it takes a little more effort since gluten is a "binder" �?just roll harder). Cut with a floured cutter (a glass rim will work fine) and place on an ungreased baking sheet. Bake 10 to 12 minutes or until golden brown.
Makes 16 biscuits. 3.5 grams net carbs per biscuit.
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Reply
| | | From: Genie· | Sent: 5/8/2008 2:58 AM |
Herb 'n Garlic Cheese Biscuits
Ingredients: - 1 1/2 cups Carbquik Bake Mix
- 3 teaspoons baking powder
- 2 Tablespoons light olive oil
- 1/2 cup cream
- 1/4 cup water
- 1 1/2 teaspoons butter flavoring
- 4 ounces cheddar cheese, grated
- 1/2 teaspoon garlic powder
- 1/8 teaspoon thyme
- 1/8 teaspoon basil
- 1/8 teaspoon marjoram
- 1/4 teaspoon dried chopped parsley
Preheat oven to 375°F.
Sift Bake Mix together with baking powder, herbs, and garlic powder until evenly distributed. In separate bowl, mix oil, water, butter extract and cream. Add to dry mixture a little at a time until it resembles a cookie dough. Sprinkle grated cheddar over dough and mix well (this is best done by pushing the cheddar through the dough with your fingers till well mixed.)
Drop by tablespoonfuls onto greased cookie sheet, to resembled small uneven mounds. Bake for 10 to 15 minutes until golden brown.
These are delectable warm with fresh butter and are very reminiscient of those served at Red Lobster restaurants.
Can't find butter flavoring? Use 1 Tablespoon melted butter and 1 Tablespoon light olive oil instead of all oil.
Makes 12 biscuits. 3.8 grams net carbohydrate per biscuit.
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Reply
| | | From: Genie· | Sent: 5/8/2008 2:58 AM |
Bread Machine Multi-Grain Bread
Ingredients: - 1 cup vital wheat gluten flour
- 2 cups whey protein powder, unflavored
- 1/4 cup wheat bran
- 1/2 cup pecan meal
- 1 teaspoon salt
- 1 package dry yeast (Rapid Rise/Highly Active)
- 1 egg (room temperature), beaten
- 2 Tablespoons Splenda
- 1 3/4 cups warm water (95-105°F)
- 1/2 cup sunflower seeds, or flax seeds
Mix dry ingredients in separate bowl and sift together well. Add ingredients to bread machine in the order recommended by your machine's instructions.
Set your machine to the basic cycle (3 �?3 1/2 hours) and bake. With most machines it benefits low carb breads to allow only one kneading cycle, then allow to bake. This recipe makes a bread that's dark, chewy, dense and flavorful �?very like "old world" 7-grain bread. This bread works best in a machine, but if you want to try it by hand, use the following method:
SPECIAL NOTE/READ! Because there are so many fans of this bread, we are keeping this recipe at the site, but we recommend you DON'T make this your first try at low-carb bread making (or first with a machine.) This recipe can come out with quite differing results depending on brand of whey used, brand of gluten used, and bread machine brand.
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 an 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 twice its original size. Afterward, knead slightly (do not over-knead �?the gluten content will keep this bread from rising well the second time unlike "regular" bread! You'll want to be careful not to handle 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 30-45 minutes, and then bake at 380 degrees until done. (35-45 minutes �?depending on your oven, you may have to shorten or lengthen the time.)
Makes 16 slices. Entire Loaf: 48 grams net carbs / 3 grams net carbs per slice.
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Reply
| | | From: Genie· | Sent: 5/8/2008 2:59 AM |
Low Carb Popovers
Ingredients: - 1/2 cup vital wheat gluten flour
- 1/4 cup oat flour
- 1/4 cup soy flour
- 2 eggs
- 1/2 cup heavy cream
- 3/4 cup water
- 1/2 teaspoon salt
- 2 Tablespoons melted butter
Preheat oven to 425°F.
Mix together first seven ingredients plus 1 tablespoon of the melted butter with a mixer. Don't overmix. Take remaining 1 tablespoon of melted butter and divide it among the 6 cups of a popover pan (or large 6-muffin pan) to coat inside of each cup. Pour the batter into the 6 cups, dividing as evenly as possible.
Place pan in middle of oven and bake for 20 minutes at 425°F, then turn down oven to 350°F and bake an additional 10 to 15 minutes until nicely browned. Serve warm with plenty of butter. Great "dinner roll" alternative!
Makes 6 large popovers. 5 net grams carbs per popover.
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Reply
| | | From: Genie· | Sent: 5/8/2008 3:01 AM |
Cinnamon Flaxseed Biscuits
Ingredients: - 1/2 cup Carbquik bake mix
- 1/2 cup Flaxseed Meal
- 1 Tablespoon Brown Sugar Twin
- 1/4 cup Erythritol
- 2 teaspoons cinnamon
- 2 eggs
- 1/4 cup cream
- 2 Tablespoons butter, melted
- 2 teaspoons vanilla
Preheat oven to 350°F.
Combine first 5 ingredients in a large bowl. In a smaller bowl, beat eggs with cream, then add melted butter and vanilla. Add egg mixture to dry ingredients and blend well. Drop on cookie sheet and flatten with fingers. Bake 10-12 minutes at 350°F, or until edges are browned.
These have the "chew" of real bread and the flaxseed gives them a nutty flavor.
Makes 10 biscuits �?3 grams net carbs each.
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Reply
| | | From: Genie· | Sent: 5/8/2008 3:09 AM |
1970's Style Gluten Bread
Ingredients: - 2 Tablespoons active dry yeast
- 2 cups warm (100°F) water
- 3 1/2 cups vital wheat gluten
- 1/2 cup soy flour
- 1/2 cup oat flour
- 1/2 cup wheat germ
- 1/2 teaspoon salt
- 1 teaspoon Splenda
Measure water into mixing bowl. Add yeast and stir to dissolve. Combine gluten, soy flour, oat flour, wheat germ, Splenda and salt. Add dry ingredients to yeast mixture and beat until smooth. Turn dough onto floured board and knead thoroughly-12-15 minutes. Shape into 2 loaves. Place in buttered bread pans. Cover with clean dish towel or parchment paper; set in warm, draft-free place, and allow dough to rise until doubled (just 1 rising �?do not 'punch down'!)
Bake in preheated 375°F oven 45 minutes. Remove from pans and cool.
Makes 2 loaves. Slice each loaf into 16 medium slices for approx. 3 1/2 carbs per slice or slice into 22 thinner slices at approx 2 1/2 carbs per slice.
NOTE: We don't suggest you make this recipe in the bread machine unless you have a machine that can handle at least a 2-pound loaf. However, you can knead it in the machine (rather than by hand) and then follow the directions above to rise and oven-bake.
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