Low Carb Bread
ready in: 2-5 hrs
serves/makes: 2 loaves
recipe id: 35406
3 cups warm water
1 tablespoon active dry yeast
4 cups vital wheat gluten flour
1 whole egg, beaten
2 tablespoons olive oil
1/2 teaspoon salt
2 tablespoons Splenda (sucralose) sugar substitute
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 sugar substitute. 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 degrees F. 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 degrees F oven about 1 hour.
NOTE: Check your bread machine manual for instructions on making this bread by machine.
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