Last week, I was trying to make a low carb bread. I had already put some of the ingredients in my bread maker when I realized I didn't have enough of one of the key ingredients, wheat gluten. So, I put in a mixture of other low-carb flour-like ingredients including wheat bran and almond meal. The result was an even better bread. I've baked it three times now to insure that the recipe was consistently good. It has far fewer carbs than typical store bought diet breads. The downside of this recipe is that it uses 5 different flours that most people do not typically have in their kitchen. I love this bread and highly recommend that you hunt down the ingredients.
I have been trying to find a "good" low carb bread for some time and I made this recipe the other day and it turned out great. I would highly recommend this recipe to anyone that wants to get reacquatined with an old friend - BREAD. Thanks Big Daddy D.!!!!
It a waste of time, like a big brick. The yeast had nothing to eat for growth. The first rule of making bread, there must be sugar for the yeast to grow. If you nreplace half of the Splenda with sugar , as recomended by the Splenda web site only one packet of yeastwill be needed. Also by adding dough enhancer and sugar will improve the tecture and rise.