1970's Style Gluten Bread (Low Carb)

⏱ 135 mins 🍽 32 slices, 32 serving(s) 🏷 Yeast Breads

This is a traditional low carbohydrate bread recipe adapted from an original source. It uses a blend of vital wheat gluten flour, soy flour, oat flour and wheat germ to create a yeast-risen loaf. The method involves activating the yeast, combining the dry ingredients, kneading the dough thoroughly, allowing it to rise once, and then baking. It yields two loaves, perfect for those following a specific dietary plan.

1970's Style Gluten Bread (Low Carb)

Ingredients

  • 2 tablespoons active dry yeast
  • 2 cups warm water (100 F)
  • 1 teaspoon sugar (which will be consumed by the yeast)
  • 3 1/2 cups vital wheat gluten flour
  • 1/2 cup soy flour
  • 1/2 cup oat flour
  • 1/2 cup wheat germ
  • 1/2 teaspoon salt
  • 1 teaspoon Splenda sugar substitute

Method

  1. Pour the warm water and sugar into a mixing bowl. Stir in the yeast until it is fully dissolved.
  2. Mix the vital wheat gluten flour, soy flour, oat flour, wheat germ, Splenda and salt together in a separate bowl. Add this dry mixture to the yeast liquid and beat until you have a smooth dough.
  3. Transfer the dough to a floured surface. Knead it well for 12-15 minutes. Form the kneaded dough into two loaf shapes.
  4. Put each loaf into a greased bread pan. Cover the pans with a clean towel or parchment paper. Let the dough sit in a warm, draft-free spot until it has doubled in size. This single rise should take about 45 minutes to an hour. Do not punch the dough down.
  5. Bake the loaves in an oven preheated to 375°F for 45 minutes. Take the baked bread out of the pans and leave it to cool completely.

Nutrition (per serving)

Sodium41400 mg

Recipe details

CategoryYeast Breads
AuthorSalazar