A keto friendly yeast bread recipe to make in a bread machine! It’s the best homemade low carb yeast bread with just 5 grams of net carbs per slice. Plus, it gets great results every time.
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My near zero carb bread made with pork rinds is one of the most popular recipes on the website. But some may want a low carb bread recipe that has closer texture to regular wheat bread.
When I first started on a low carb diet, I wasn’t concerned about gluten or soy. So I used a lot of ingredients that I wouldn’t use today. And one of my favorite recipes was a keto bread machine recipe.
After several failed attempts at making a low carb yeast bread in my bread machine, I finally found success. But I had to rely on a tried and true recipe found at Low Carb Luxury called Gabi’s World-Famous Bread.
Before going gluten-free, I’d make the recipe frequently because it’s so close to the real thing. But these days, with the popularity of the keto diet, there are a lot more options available. However, this is still a great recipe for those wanting to still use their bread machine after cutting carbs.
How to make a low carb bread machine recipe
It’s really easy to make keto yeast bread in a bread machine. First, you’ll proof the yeast to make sure it’s active. To do that, you simply mix it with sugar and warm water. The temperature of the water needs to be warm enough to activate the yeast, ideally over 80°F.
If the yeast mixture bubbles, it means it’s active and you can go ahead and add the dry ingredients. But they should be combined in a bowl first before adding.
With this low carb yeast bread recipe, I set the machine for a large 1.5 pound loaf with a medium baking control selection. Of course, the settings will depend on your specific bread machine model.
I let the machine run through its automatic cycle which took about 3 hours. However, you can experiment with the keto yeast bread recipe to determine the best time needed for your machine.
Does the type of bread machine matter?
My bread machine is made by Welbilt I have owned for over twenty years. It’s got a vertical loaf pan whereas a lot of the newer styles have a standard horizontal pan.
Since going low carb, this machine hasn’t got much use. Before learning how to make this keto bread with yeast, I just used a low carb bread mix.
However, commercially sold mixes tend to be a little pricey. That’s why it’s good to have an easy low carb bread recipe for a bread machine.
Low Carb Yeast Bread Recipe for a Bread Machine
I haven’t figured out how to make a gluten-free keto yeast bread in the machine that’s low in carbs. And I’m not sure if it’s possible since gluten is usually needed for yeast bread.
Psyllium husk powder can be used to make keto breads with a texture similar to regular bread. However, there’s no need to have a rise cycle with psyllium so the bread machine isn’t needed.
And psyllium has zero net carbs because it’s all fiber. A packet of active dry yeast has about 1.5 grams of net carbs.
Low Carb Sandwich Bread
Do you miss real bread? It can be tough to find a loaf of bread low in carbs that’s commercially made. And if you do it tends to be very expensive.
But there aren't a lot of keto yeast bread recipes. Most are quick breads without gluten like the ones below:
- Sunflower Seed Bread
- Keto Gluten-Free Egg-Free Bread
- Psyllium Husk Keto Bread
- Keto Cheese Bread
- Low Carb Flaxseed Bread
And for those that would rather buy bread already made, ThinSlim Foods and LC Foods have great tasting products. I personally love the ThinSlim Foods bagels.
Hope you enjoy this easy low carb yeast bread! It's excellent for making keto cucumber sandwiches or low carb French toast.
Follow us on FACEBOOK, PINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!
Recipe
Low Carb Yeast Bread for Bread Machine
Ingredients
- 1 package dry yeast Rapid Rise/Highly Active
- ½ teaspoon sugar see note
- 1 ⅛ cup warm water (120-130°F) 265 grams
- 3 Tablespoons olive oil 35 grams
- 1 cup vital wheat gluten flour 150 grams
- ¼ cup oat flour 35 grams
- ¾ cup soy flour see note
- ¼ cup flax meal 35 grams
- ¼ cup coarse unprocessed wheat bran 15 grams
- 1 Tablespoon sugar see note
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
Instructions
- NOTE: for best results, use weights as measure. Proof the yeast by mixing it with the sugar and water at the bottom of the bread machine loaf pan. (If it's not bubbling, the yeast is no longer active so it should be tossed out)
- Combine the oil, vital wheat gluten flour, oat flour, soy flour, flax meal, wheat bran, sweetener, baking powder, and salt in a medium bowl. Pour the dry mixture over the wet ingredients in the bread machine pan.
- Set bread machine to the basic cycle (3-4 hours) and bake.
- Cool on a rack then slice.
Notes
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Copyright
© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
Judy
I LOVE this recipe. I wonder if someone can answer a question for me. I have a Zojirushi bread machine. I made this recipe for a couple of years without any problems. Then, over the last year, the recipe has failed. I can't make a loaf to save my soul. I've bought all new ingredients, tried it at low altitude and high altitude, tried it 2 different bread machines, different bread cycles (white and wheat). I end up with a big hard blob at the bottom of the pan. I simply cannot figure out why it worked great for years and not it doesn't work. Help!!! Any thoughts appreciated!
Linnea
Tryed this recipe quite a few times, and finally got it right. Definitely would not recommend using almond flour as a substitute for soy flour, as I did this multiple times, and my bread didn't rise at all, unless I needed to make adjustments to other ingredients. I managed to find some soy flour, so tryed that and made a perfect loaf of bread. Also I simply blended up whole oats to make oat flour and used LSA as a substitute for flax meal, as I couldn't find flax meal, and it still turned out great, simply used the same ratio of LSA as flax meal in the recipe. Thank you for the recipe 😊.
Mr Allan Dickhart
Wow! I' definitely make this again! I have been avoiding bread for many months now, but had invited a friend to enjoy some of my home made cauliflower soup... and thought I'd better serve some bread with it. He and I both have type 2 diabetes, so low carb bread was the answer. I dusted off my bread machine, ordered the ingredients, followed the recipe to the letter, and produced the most wonderful, guilt-free bread! The texture and 'stretchiness' of the bread, the colour and aroma were second to none! The only (slight) failure on my part was that I used yeast that had been kicking around my cupboard for quite some time and was out of date! It did fizz a little when I proved it, but not as well as I had expected, so the result was that the bread hadn't risen as perfectly as I hoped it would. -The top of the loaf looked a bit deflated... but once sliced, you'd never have known! I got some fresh yeast this morning, and looking forward to making another loaf! This recipe uses more ingredients than regular (naughty) bread. You may not have all of them in your cupboard, and to be honest, they're not the cheapest ingredients, but I found everything I needed at that well known online shop, and they were delivered the day after I ordered them. -But now I ha e plenty of ingredients for many more loaves. Definitely worth the effort! Thanks to Low Carb Yum for this recipe!
Kevin
Put all the ingredients into my Panasonic SD-2501.
Selected menu 3, medium size and medium crust.
Absolutely excellent.
Can't thank you enough for this recipe.
Caroline Burnett
Hi - please ignore my previous comment. I tried this for a second time. My Panasonic bread maker has a special yeast compartment. Instead of putting the yeast in at the beginning the way the recipe suggests, I put my yeast in this instead. I got a beautifully baked loaf - a little wonky. But soft and a lovely hard crust just like described. I hope this may help others with a similar machine! I am super grateful for this recipe. Best Keto bread I have eaten! Big Thanks!
Pat Downing
Can you tell me if this recipe makes a 1, 1.5 or 2 pound loaf. My bread machine pan is a 2 pound horizontal pan. Thanks for your help. The picture of your bread looks wonderful!😊
Rachel
I'd say this is a 1-lb loaf, based on amount of flour & liquid. It will differ a bit from charts for regular wheat flour ratios because these "flours" respond to liquid differently, but I use this handy page to calculate such things: https://www.beneficial-bento.com/2020/02/what-size-loaf-does-my-bread-machine-make.html#:~:text=Check%20the%20liquid%20and%20flour%20in%20your%20recipe&text=A%20%C2%BE%20to%20one%20pound,4%20and%20%C2%BC%20cups%20flour.
Donna
Could you please tell if I use white or wheat settings
Wendy N
another question. would honey work as a sugar substitute?
JT
Will this recipe work with oat fibre instead of oat flour? Also, I can't find "course" wheat bran in my area. Is it fine to use the regular-sized wheat bran?
Lorri Hardeman
I found it on Amazon
J. T.
Hi, is oat flour the same as oat fibre? I have oat fibre- is that ok to use in this recipe? Also, I can't find "course" wheat bran in my area. Is it fine to use the regular-sized wheat bran?
Rehoboth
Excellent post
Thanks
Jim
I made this last night. It turned out great! It was light and fluffy, also delicious. This will be my bread from now on. Thank you for this excellent recipe.
Eric
Is the soy flour with fat, or defatted? Is the flax meal golden or dark? I ask because I made this bread several times successfully, with good yeast rise and a large loaf. But lately I've been getting dense loaves about half the size. My local grocer quit carrying soy flour, so I had to purchase it online, and I note that the new stuff is defatted. I don't know if the soy flour in the first few loaves was with or without fat. I also switched the flax meal for a lighter color in some other recipes, and could switch back.
Lisa MarcAurele
This is a really old recipe and I'm pretty sure the soy flour is not defatted. I've been getting better results using the King Arthur Keto Wheat Flour product in a recipe I shared on Instagram: https://www.instagram.com/p/CKMYHfUL396/
Crisanimiah
Are there any changes in high altitude? I am at 3500 ft.
Lisa MarcAurele
There likely is but I live near the shore so I can't say for sure. I'd also recommend using the newer recipe using the King Arthur Wheat Flour as it always gives me the best results. That recipe is on Instagram and I'm likely going to replace the old recipe with that one soon.
Steve Harville
First ingredient in the low carb yeast bread recipe is "1 package dry yeast".
I see the yeast is sold in .25 oz and .75 oz packages. Can you confirm the actual amount of yeast needed in the recipe?
Lisa MarcAurele
It's the 7g package.
Yeng
Is there any way to post a picture of what the dough should look like before its goes into the proofing process? I've been trying to read up on what causes these inconsistencies in the final product. I got it nice just ONCE and never again. The yeast seems to be working. Will try again with water amounts. I looked in the machine when it was kneading it to see the texture before proofing and realised I didn't know what it should look like - how wet/sticky it should or should not be! haha! so any insights will help! Thanks. I'm not ready to give up yet. It still tastes nice but would like it fluffier like regular sandwich bread.
Lisa MarcAurele
If I have photos of that, I'll post one. But I try not to lift the lid of the machine after the dough rises.
yeng
oh please don't open up after it rises! 🙂 But if you can at the end of the kneading cycle, that might be helpful to help me troubleshoot my problem. Thanks so much but if you can't, don't worry about it.
Elena
Is there a gluten and dairy free version of this recipe for bread machine? I need to be low carb but also gluten and dairy free. If yes, which settings do I use on the machine? Mine has a setting for gluten free bread.
Lisa MarcAurele
Unfortunately, gluten is needed for this recipe to work. You can try a gluten-free quick bread instead like psyllium bread.
Mary
Hi, is there a substitute for the wheat bran? I only have 1 Lbs zorjirushu bread makers , so if I two-thirds the recipe, only 10g wheat bran is required. Any substitution suggestions?
Lisa MarcAurele
You should be able to use flaxmeal instead.
Barbara
I made this bread twice and each time it did not rise. I used almond flour instead of soy, and coconut flour instead of oat. My yeast is good. Any suggestions?
Lisa MarcAurele
The substitutions you made will not work and are likely the issue.
Barbara
So…a 3rd attempt….I
The only substitution I made was almond flour for the soy.
Better, but still the loaf is about 3 Inches high
Lisa MarcAurele
I highly recommend using the Keto Wheat Flour version posted on Instagram instead. I get the best results with that bread recipe but you will need to buy the flour blend.
Janice
Lisa this bread came out perfect the very first time! Thank you for sharing!
Donns
Hope mine comes out like yours I am making it now
Christine
Hi there, just a question on the carb count. I noticed that in this recipe the net carbs are 5, but at the beginning of this article, you say it has less than 4 net carbs per slice. I clicked on the original recipe to see the comparison between the two and the ingredients are pretty identical except for the Splenda switched out to sugar in this recipe and the original had baking powder added. Are the net carbs in this recipe actually 5 per serving/slice? What's changed, cuz most people will eat 2 slices to make a sandwich, and 1.6 times 2 is 3.2 net carbs per sandwich, which can be a deal-breaker for some. I appreciate your help with this, thanks!
Lisa MarcAurele
I'm not sure how the original recipe data was calculated, but using the latest information is is coming up 5g net carbs per slice.
Barbara Kennedy
What bead machine would you suggest using? I'm considering purchasing one.
Lisa MarcAurele
I've tried both the horizontal and vertical loaf style. The vertical has worked better for me. Mine is a Welbilt vertical bread machine and is over 20 years old.
Lila
In this recipe are you using oat flour or oat fiber? It’s a little unsure to me because oat fiber is 0 carbs and oat flour is not.
Lisa MarcAurele
It's oat flour because it's an old recipe and oat fiber wasn't as widely available.
Avahummingbird948@gmail.com
Wonderful, thank you! have made this several times and it is by far the BEST Keto bread I have tried. I subbed chickpea flour for soy and added sunflower, pumpkin, and poppy seeds along with some hemp hearts. It is delicious and nourishing, almost identical to a commercially made loaf and slices extremely well, even into thin slices
Momma Baker
First time I made this in my machine the I have discovered the mistake was putting it on a basic cycle but only after this round making it by hand that I should have originally set it to whole grain. Btw grinding up all bran cereal also helps since I can’t find unprocessed bran in stores only online.
fran
Did you mean to put the oil in with the dry ingredients
Lisa MarcAurele
I usually toss it in the bottom of the bread pan with the water.
Farzana
Can I use the rapid bread cycle? I believe total time is 1 hour 45 minutes. Also is the bread super chewy?
Lisa MarcAurele
Because of the wheat gluten, the bread is very chewy. I also found it's best to use the regular bread cycle.
Yeng
I love this recipe! I have substituted the soy flour with sunflower seed meal. Previous recipe I used had mostly flax so it had the fishy taste but not this. However, i don't know why I've only been able to make i perfect fluffy loaf! The 3 leaves since have not had the rise out rounded top. The variables I've narrowed it down to is that was made with yeast from a freshly opened pack of yeast and maybe the temp of the ingredients. Have 2 variable to play with a bit more but I'm so hoping i can get that fluffy loaf again! Any insights on what's going wrong?
Lisa MarcAurele
I've had mixed results too. I have found that weighing all ingredients to make sure you have exact amounts helps. You may have too much liquid as well.
Ken C.
Hi,
Made this bread 3 times. All three time the middle of the bread collapsed about 5 mins in to baking. The bread taste good, but the top of the bread looks like a "V" shape. Tried to decrease the yeast, and cut a slit on top of the bread prior to baking, all with the same result. any suggestions?
Lisa MarcAurele
Try less water or more of the flour(s).
Vicki
Can you select the dough setting on your bread machine for this bread? My machine....a Cuisinart....bakes bread that is overdone on the lower one half of the loaf, even with using the lowest setting for crust color. I always use the dough setting and put the dough in the pan, then in the oven, (I warm the oven slightly, then turn it off), to rise before baking. That's with regular bread.....I've never made any low carb/keto bread before.
Ann Salem
My bread machine has stopped. How can I try to bake it in the oven. Any help would be appreciated.
Lisa MarcAurele
It's usually 350°F for the standard temp.
Ken C.
Hi,
Tried this recipe 3 time and all 3 time the bread collapsed about 5 mins into baking. The dough rises perfect. I tired placing a cut on top, less yeast with same result. I subbed almond flour for the soy flour, otherwise everything the same. The bread tasted great otherwise. Just weird shape. Any suggestions.
Lisa MarcAurele
You may need other changes using almond flour. I'd try less liquid or more flour if the bread is collapsing.
Holly
You might try adding the ingredients in reverse order if you using fast acting yeast, no need to proof first , will do its work in the dough.
Kayley
I followed the directions and wound up with a batter rather than a dough. To make it a dough, I had to add whole wheat flour to the tune of at least 3/4 of a cup. When baked, cooled, and then cut, it crumbled like crazy. The taste was great, but the wheat flour boosted the carb count by quite a bit and the fact that it still didn't hold up made it hard to use. Probably for bread crumbs or croutons, but not sliced for sandwiches. I suspect that my altitude of 6300 feet may have had something to do with it, but other bread recipes haven't done that.
Naomi
I have made this several times. The first time I used almond flour sub for the soy flour. The loaf was short and it turned out rather rubbery. I figured it did not rise very high was because I put the olive oil in with the yeast. The second time I subbed brown rice flour for the soy flour & put the olive oil on top of the dry ingredients in the bread machine & oh my what a difference. It raised above the top of the canister & baked wonderful. The texture was very much like regular bread, toasted very well, & what I like most is it is moist & does not fall apart whether it is in toast or used for just a sandwich. I always proof my yeast in the water with the sugar added, that I have heated to the proper temp (using a candy thermometer) in the microwave. When I add the yeast I stir it in & set it immediately back in the microwave while it is still warm to rise. (Do Not Turn The Micro Back ON)
I ran out of the vital wheat gluten & was not able to find any in the stores so I bought two of Bob Red Mill bread mixes. I am so disappointed in them because the one packages I have made turned out very dense, dry & crumbly & silly me I bought two packages. Now I have to figure out what to do with the second one. Anyone have any ideas as to how to make it a better mix??? Taking suggestions.
ger
I've made this before. The texture is rubbery. The fragrance is not good. It is simple to make, but in my opinion not worth it. I actually perfected a bread recipe that taste smells and feels like bread but is low carb. Problem is that I tried to make it even better in terms of carbs but in the process lost the original that I wrote. Hopefully I'll find it in the next couple of days.
Lisa MarcAurele
This is a very old recipe that can be hit or miss with my more recent tries. Therefore, I have reworked the recipe using the new King Arthur Keto Wheat Flour which has consistently given me excellent results as long as I weigh each ingredient. That recipe is linked in the recipe card and I plan to replace the current recipe with it. You can find it on Instagram for now here: https://www.instagram.com/p/CKMYHfUL396/
Gloria
My bread is not rising. Not sure why. I am following recipe to the T.
Lisa MarcAurele
Are you weighing your ingredients? The most common reason is too much liquid for the amount of flour.
Mary VanderMeer
I was having great success with this recipe, but now it doesn't rise properly and is compact and heavy. Not sure what I am doing differently.
Mary
Lisa MarcAurele
Are you using the weights for ingredients? That's the most common problem as volume measurement isn't as accurate.
Terry
Tried this twice, never rose, big old flop.
Lisa MarcAurele
You could try the alternative low-carb wheat bread recipe using the Keto Wheat Flour that I posted on Instagram.
Dolores
As there is a sensitivity to flax, in any amount, what can be substituted, or increased in the amount?
Lisa MarcAurele
You could use all wheat bran.
Lynnette
I tried the recipe making a few alterations.I didn’t have soy flour and didn’t want to use it, so I substituted almond flour, the same for flax meal, using coconut flour and wheat bran, using psyllium husk. Everything else was the same but it didn’t rise much. It was still good though. So next time I add twice as much liquid. Since I had kefir whey leftover, I used it instead of water. Rose up beautiful and tasted good. I appreciate the effort cooks and chefs provide for developing recipes but for me, I feel the freedom to make substitutions and explore options. Oh yeah , forgot to mention, I didn’t use a breach machine Thanks for the ideas!
Diane Turner
Finally, a great low carb bread recipe I can make in my breadmaker. Just made this and it is great! It rose in my pans wonderfully and baked up deliciously. Will make again. I did use almond flour for the soy as I did not have soy. No problems. Thank you for this recipe.
Cyndi
This is listed as gluten free keto approved. How can that be when the ingredients are vital wheat flour and wheat bran? This is not helping those of us with severe allergies and food limitations, especially those trying to learn the keto diet. Oat and soy are not keto.
Lisa MarcAurele
It's keto-friendly because of the low net carbs.
dr laura
Gluten is a protein.
and it causes bread to rise
now it IS true that finding a gluten that doesn't have a small amount of carb contaminant is difficult, but it's a v v low amount of carb.
not everyone doing KETO is gluten-intolerant
...
kim
can you use this recipe without a bread machine?
Lisa MarcAurele
You can if you do the kneading by hand. It would then just be baked in the oven.
Avryl
Can I substitute the soy flour for some other flour
Lisa MarcAurele
You can but other adjustments are likely needed. For one, 3/4 cup soy flour is equivalent to about 1 cup wheat flour. I've been retesting this recipe to remove the soy flour with another keto friendly flour.
Lin
The title is misleading. This is definitely low carb, but it's definitely not keto. Oatmeal and soy are not keto. Not in any amount.
Julie dennison
Is soy flour keto friendly?? And can it be substituted? Soy is a bean is it not?
Lisa MarcAurele
Some on strict keto avoid legumes. But if you look at carbs, it's keto friendly. It's up to the plan you follow.
Marlis
Works well, I replaced wheat bran with the same amount of ground flax seed (1/2 cup in total) and it worked fine. A bit too dark with the medium setting on my bread machine so next time I'll use the light setting
Joan
Thanks for posting this substitution. I am going to make this bread and I don't have wheat bran.
Louise
When I used ALLULOSE my bread browned much too darkly, almost a burnt crust, but Erythritol gave a golden crust.
Mimi
I am going to make hamburger buns with this after the dough cycle is finished. Any tips?
Lisa MarcAurele
I would just form into rolls and bake in the oven until they test done. I'd try baking at 350°F.
Margaret Gooding
I tried several bread machine recipes for keto bread and were not very happy with most of them. I have been using your recipe several times a week for months. It is so good. I add sunflower seeds, pumpkin seeds and chopped walnuts (I just eyeball it) and some sweetener (2 Tbsp). I use gallon size zip-lock bags to mix up several batches (minus the water, yeast, sugar and oil) ahead so it is faster to get a loaf baking.
Cathy Tilbrook
And can I use anything to substitute soy flour
Lisa MarcAurele
I haven't tested the recipe with a substitute, but you can check the comments from others. Sesame flour may work.
Lesley
Hi
I have made the small loaf and it was a bit mishappned but still tasted nice. I Then doubled the recipe and made a large one and it tured out nice mind you it did reach the lid of the bread but it stilled turned out nice again. Never had a problems.x :-)????
Sissie Akers
What size loaf does this make 1, 1.5 or 2 pound?
Lisa MarcAurele
It's been a while since I've made it but I believe it's a 1.5 pound.
Roch
Wow it's really good bread I did add a little extra water but it's really fluffy and tasty
Gloria Gordon
I haven't tried your bread but will in time. I did purchase your book in support of your work to thank you for some fabulous recipes you have provided us all.
Currently I make 'Deidre's Keto bread' in a breadmaker and I make it every week. It has changed my life. This bread looks very similar, however, I prefer the ingredients in Deidre's bread. She has a YouTube video for both breadmaker and oven. Thank you again for you contributions to the Ketogenic lifestyle. We are all the better for it.
Lisa MarcAurele
I've been wanting to tweak the ingredients in this recipe but need to find a tester since I'm gluten-free. I do think the gluten is necessary in this type of bread but some of the flours could be substituted out.
Paula
Is vital wheat gluten flour the same as what is just labeled as vital wheat gluten?
Lisa MarcAurele
I'm pretty sure it is.
Janice
Can I substitute Carbalose flour for the flours?
Lisa MarcAurele
It's worth experimenting with, but you may need to tweak the recipe a bit.
rae
I bought a mini bread maker and have been experimenting with carbalose. the bread tastes good, texture is okay, but there are 2 rises. Carbalose only needs one rise in my experience. second rise deflated the loaf. I followed the basic bread recipe for 2 cups flour, 2/3 cup water (again this if for a mini breadmachine. May have to take it out before the second rise and bake in the oven.
Lisa MarcAurele
It would be great if Carbolose worked in the recipe. I've never tried using it for yeast bread.
Michael breitenstein
I made the bread ???? it taste great
But mine did not rise much and very twisted and gnarled
Can I ask you what I’m doing wrong?
Set on basic but it beats down twice on basic bread setting. Should I try quick bread setting instead?
I’d send a picture of my machine and the loaf but can’t insert them here
Lisa MarcAurele
I wish I could help, but I haven't made this bread in many years. But maybe someone may be able to offer some advice.
Melinda
You may need to add more water. I have had this happen. Watch the dough as it mixes. If you have more than 1 dough ball than add water a little at a time until you have only one ball of dough.
Len Girvan
Hi. Does this recipe works with any brand of bread maker ? I have a Panasonic SD - 2501. I would like to try it. Thanks for any reply. Cheers!
Lisa MarcAurele
It should work for any brand. Mine was an upright Welbilt and it worked great.
Eugene Baylus
1st try - my loaf fell! 🙁 I THINK it was taller, but only a few inches tall now. My friend made the same recipe, and it came out great! My yeast proofed nicely. Any suggestions before I try again??
Lisa MarcAurele
The most common reason is too much liquid. But it could be the gluten, over kneading the dough or over-proofing the dough which cause more gas to get incorporate which falls after removing from the hot oven. So it's hard to say what caused it.
Laura
Should the soy flour used be fermented or unfermented?
Lisa MarcAurele
Fermented soy is supposed to be healthier so I'd use that if it's available.
Lucy
It just won’t rise for me. Tried it 3 times. I know yeast is good
Lisa MarcAurele
If your yeast is good, I'm not sure. It's always worked for me. Maybe temperature? Is the dough getting bigger when it sits on the rise cycle?
Sheila
Is there a substitute for the soy flour?
Lisa MarcAurele
Some say coconut flour may work, but I've never tried it.
Sarah Lee
May replace wheat bran with oat bran?
Lisa MarcAurele
It's usually okay as a substitute, but I've never tried it in this recipe.
Morgan
Is it possible to replace the yeast with Easy Bake/Quick Yeast and bypass the proving element of the recipe? It would be so nice to simply put the ingredients in order, per bread maker instructions, and press ‘go’.
Lisa MarcAurele
If you know the yeast is fresh, you should be okay skipping the proof.
Morgan
I cannot get this to rise no matter what I do.
Tried initially with EasyBake/Quick Yeast as per my previous question. The yeast is known to be good and works fine with a different recipe. That recipe contains eggs which I’m trying to avoid. I’ve now made 3 attempts with the recipe as printed to include all ingredients and instructions. The yeast is proofed and bubbling nicely prior to adding the dry ingredients yet absolutely no rise whatsoever........zilch, nada. Just a rubbery mess. I’m not sure I have the patience to try anymore so my search for a low carb, no eggs, recipe for the bread machine goes on.
Lisa MarcAurele
This is a complex recipe and something off in temperature, kneading, or an ingredient could impact. So it's hard to say. It's not my original recipe, it's named after the creator, Gabi. I had great success with this bread when I was beginning low carb and have not made it in some time since going gluten-free and soy-free.
Steve
In Julie Jirdan's comment the soy flour is replaced with coconut flour but the volume is much different, 3/4 cup vs 1/3 cup. Why is that?
Lisa MarcAurele
It's not a one for one replacement. You only need about 1/4 to 1/3 the amount of coconut flour to regular flour.
Cattwuman
Not really a keto friendly bread recipe. Low carb...maybe. keto friendly... nope
Nadine
Does anyone know if you can add psyillium husk to this bread machine recipe and if so how much would be safe???? I added one TBSP which the bottle said was 1 serving and the bread sort of fell. Thanks for any assistance
Lisa MarcAurele
This recipe shouldn't need psyllium.
Terry
I can't find vital wheat gluten flour, only Vital wheat gluten, is that the same thing?
Lisa MarcAurele
I'm pretty sure it is.
Margaret
Am I the eating correctly...one full cup of vital wheat gluten?
Lisa MarcAurele
For any questions, see the original recipe which does show that amount.
Ann RLT
Thank you so very much Lisa for this lovely REAL bread recipe. Helps so much with keto efforts. Most everything else is fine but almond bread just doesn’t make it.
So again Thank you. Oh and of course it came out fabulous!
Lisa MarcAurele
This is the bread that helped make the transition much smoother when I moved to a low carb diet. Glad it's helping you too!
Sim @ Sim's Life
This is an absolute game changer! I do miss being able to have a quick sandwich and super buttery toast on Keto, but I need to give this a try! Off to check out bread makers now! 🙂 Sim x
Liz
Taste great but comes out not in loaf shape more like a ball and half the size ??...
Lisa MarcAurele
You might want to try reducing the water a little or increasing the flours.
Laura
How is this considered Keto Bread? It has Sugar and non Keto flours in it? Maybe it should just be called Low Carb Bread and not Keto Bread.
Lisa MarcAurele
It's more a low carb bread, but it's keto friendly when looking at the carbs. The sugar is consumed by the yeast so that's not an issue, but I've used keto friendly sweeteners too.
Julie Jirdan
I am very sensitive to soy. Is there an alternative I can use?
Lisa MarcAurele
You can try using about 1/3 cup coconut flour instead.
tc
Have I missed something or does this not say whether it's for a 1 lb, 1 and 1/2 lb, or 2 lb loaf. I have a 1 pound machine and I have a 2 lb machine. Which do I use for this recipe?
Lisa MarcAurele
I baked it in a 1.5 lb machine.
DEE
where does the 3 tablespoons of oil come in?
Lisa MarcAurele
It's with the other ingredients in the second step.
Blanca F
What can I use to replace Vital Wheat Gluten? So It can be gluten-free. Thanks!
Lisa MarcAurele
I have not been able to get the recipe to work right without it.
Peggy Courtney
what can i use instead of unprocessed wheat bran?
Lisa MarcAurele
You could try flaxmeal, but I've never tested anything else so no guarantee it will work.
Marion
Hi Lisa. I followed the instructions and I made your bread in a bread maker and after waiting for the bread to be ready after 3hrs of waiting,
i was so dissapointed it didnt even rise in there . Its about 4 inches high. And i wasnt happy at all.
Wont be making that again.
Lisa MarcAurele
This is a very old recipe that came from Low Carb Luxury. It's something I used to make quite often and I never had an issue with it. Perhaps your ingredients differed slightly.
Sara Lawrence
It’s due to your yeast. Did you proof it? Happened to me when I bought yeast before and assumed since just bought and not expired that it was good to go. When my bread didn’t rise, I tested the other packet and sure enough, it was dead.
Ingrid
Hi there, I just have a question about the ingredients used. I thought Keto diets do not contain any wheat but this bread has wheat flour, bran, and oat flour? Perhaps it is just a lower card bread recipe but I definitely thought these things were to be avoided in a Keto diet.
Lisa MarcAurele
This is a bread that is low in carbs. Many choose to also go grain free when cutting carbs, especially with keto.
GDD
Your low carb bread in a bread machine did not rise
The yeast I have is good , dated oct 2020
Not impressed
Lisa MarcAurele
It could be other factors like temperature of the water added or even altitude.
John
I also just tried this recipe and on the first try I created a brick. By then i read the manual that came with the breadmaker and low and behold it said - if you are using the rapid rise yeast then you must use the rapid rise setting. On try 2 I made a wonderful soft loaf with a wonderful chew. I am diabetic and checked my BS before and after and found it had very little effect on my blood sugars.
Thank you Lisa
Lisa MarcAurele
Thanks for that tip John! I wondered why it didn't come out the same for others. It's always came out soft and chewy for me.
Carol
Hi Lisa, in your instructions you don't say when to add the avocado oil? I'm assuming it's after the proofing and before the dry? Also there are 2 different nutrition listings. Maybe you said why the difference but I didn't see it?
Lisa MarcAurele
Thanks for catching that! It is after proofing. The note has the original calculation. The label is the more recent one so I'm going to remove the one in the note.
Becky Schultz
How can this be Keto if it includes "vital wheat gluten and soy flour"???? I am confused.
Lisa MarcAurele
A keto diet is one that is very low in carbs (generally less than 50 grams and usually less than 25 grams net). Many choose to avoid gluten and soy as well, but that doesn't mean they aren't allowed if the foods fit into daily targeted macros.
Barb
The recipe says it can be baked in the oven. What are the baking directions?
Lisa MarcAurele
I'd bake at 350°F for 25 to 45 minutes or until it tests done.
R.A
People, throwing "Keto" label on everything. This may be low carb but definitely isn't Keto. Unless you are doing dirty or lazy keto and even that is just low carb.
Lisa MarcAurele
At 5 grams net carbs, a slice should not knock you out of ketosis. However, the ingredients aren't as clean as most keto recipes and the recipe is recommended more for those on less restrictive ketogenic diets.
Barb
Need low carb bread recipes please
Lisa MarcAurele
There are several low carb bread recipes on this site.
Kip
This bread is a staple in our diet. I have diabetes and controlling carbs and still having a sandwich or toast is a true gift. Thanks to Gabi for developing this recipe. I have found that success with this recipe depends on accurate ingredients measuring so I have converted to weights vs. measure. The key ingredient weights that work for me are:
1C Vital Wheat Gluten - 150g
1/4C oat flour - 35g
3/4C soy flour - 75g
1/4C flax seed meal - 35g
1/4C coarse wheat bran - 15g
3T olive oil - 35g
1 1/8C 40C water - 265g
I make in a Panasonic RD250 bread machine, with yeast on the bottom of the pan, I also mix the ingredients well in a bowl and then add to the machine pan, then add liquids and bake on the 4hr cycle on light crust setting.
Lisa MarcAurele
Thanks so much for all the information Kip! Very helpful!
Jabeen
Looks like you have good experience of bread making. Can you please tell me will this recipe work with my Murphy Richards bread machine? I’ll be making bread for the first time in bread machine.
Joan
Thank you for posting this. I have my bread in the machine now. Wish I would have seen these weight measurements at the start. I always like to weigh my ingredients too.
Kim Tait
I know you said "net carbs" But my husband's dr said not to go by "net" but by actual carbs. What are the actual carbs per slice, please.
Lisa MarcAurele
I don't recall for this recipe as it's not mine, but I do think it's fairly high maybe closer to 10g a slice.
Frances
How many carbs per slice?
Lisa
It's about 3.4 grams net carbs per slice.
Pat
Hi! Thanks for the recipe. I went out yesterday and bought all the ingredients and camr home and baked ut directly according to your recipe without any substituions! I baked it in my bread machine and it came iut loiking just like your picture and even the slices liokrd like your pictyres. I was so excited until I took a bite. It tasted absolutely horrible and extremely butter! I cannot understand what happened! Do you have any ideas. Most of my products were Bob's Red Mill and I got everything from Kroger. I would try again but I do not have a clue which item could be rancid and causing this terrible taste. I would so appreciate any help you could give me! Feeling a little discouraged!
Lisa
The only ingredient that might get bitter is flax. But I'm not really sure. It's been a long time since I've made the bread because I went gluten-free.
Joanne
If you were hoping for a bread similar to white or whole wheat than you would be disappointed. Gaby's Bread is very spongy and a different taste some could say bitter. It is a bread that does have a required taste. I have been making Gaby's bread for a few years now and I rather enjoy the taste and texture. You could cut back on the flax seed to see if that helps cut the bitterness.
Sarah
Just made my first loaf. The side sagged inward. I wonder if it needs a longer proof? Or more of a bake
Lisa MarcAurele
It may have been over-proofed or not baked long enough.
Cindy
If flax is old, it gets bitter.
Denise
I replaced the soy flour for coconut flour used 1/4 cup plus 2 tbs My bread did not turn out The bread raised somewhat but the top fell once in the oven. What did I do wrong?
Lisa
Coconut flour is different than other flours, but there are other things that can cause that like temperature and how much the dough is worked.
Lisa Prestidge
quick question Is this bread ok on a KETO diet?
Lisa
Carb-wise it is, but many avoid some of the ingredients.
angela Coltherd
what the calories pre slice in this bread ??
Lisa
This isn't a Low Carb Yum recipe, so I don't have that calculated. But, you can use a recipe analyzer online like MyFitnessPal.com to get an estimate.
L Paul
After clicking on two boxes "start now" etc, I never actually got the recipe. I'm sorry, I admire what you do, but this website is like clickbait for people that just want a good recipe. Very confusing layout (and I'm a Dr., I'm not stupid).
Lisa
The recipe is on another website: http://www.lowcarbluxury.com/recipes/recipe-bread21.html
Jennifer
Has anyone tried doing this as a dough setting and then making the dough into hamburger or hotdog buns?
Lisa
I haven't, but it should work.
Carol
Two questions. 1. Are vital wheat gluten and vital wheat gluten flour the same thing? 2. What size loaf does this make.? I have a Zojirushi 1 pound breadmaker and this is probably bigger than 1 pound.
Thanks!
Lisa
I'm not positive, but I do think those are the same. My bread maker is like 1.5 pound and it doesn't fill the entire loaf pan.
Lisa Prestidge
I have a quick question for you Lisa....I went to my local bulk store and the woman there said that the gluten flour (I think its 80%) well she said its the same thing as vital wheat gluten flour...is it? I used it and love the bread but I want to make sure its the same thing and i'm not eating a ton of carbs!!! I couldn't find the Bob's red mill any where in my city here in Canada.
Lisa
I've read that they are the same thing so sounds like the woman in the store is correct.
Viv
Not sure where you are, but Bob's Red Mill can be found at Sobeys and Safeway.
k
Bob"s Red Mill - Look in specialty sections in WalMart or Overwaitee/Extra Foods
Terry
Our local Shop Rite carries Bobs Red Mill and many other alternative flours and mixes.
Paul
Today I tried this recipe because it looked so good. And it tastes awesome! Closest to whole grain bread.
I replaced bran with oat fiber (1:1) and soy flour with almond flour (1:1) like a few suggested above, and replaced oat FLOUR with wheat flour. Yes, I know wheat flour is normally not good on keto but it only required like 1/4 cup and the carb count was similar. Mine came out 3.4 g net carb per serving.
But mine didn't rise as yours did. I made sure the yeast was working well(i dissolved the yeast with tepid-warm water in a glass 2cup size measuring cup), and mixed everything with the dry ingredients and oil as the website said. I ddin't use a bread machine. What could have gone wrong?
Lisa
It's been a couple years since I made this bread. Although I often got a good rise, there were a few times I didn't. I have no idea why, though. I know temperature has something to do with it, but not sure what else. There are some tips in the original recipe post at Low Carb Luxury.
Obiwan
A couple of years? What bread do you eat now?
Lisa
I do a quick low carb bread or the flat bread made with pork rinds.
Rick
I had the same problem with a different recipe. I increased the vital wheat gluten by 1/4 cup and that did the trick. Maybe you could use a little less than that because I find that my loaves are a now little too tall for my cold cuts.
Margaret
Be sure that the yeast is not in close contact with the salt, it can kill the yeast.
Rose Doan
I had the same problem with this bread not rising in a bread machine. I have 2 machines, a Zo and a Sunbeam. No go on either machine. Made low carb bread bricks for birds. Putting my flour bread experiences to work, I did away with the bread machines all together and used my KA stand mixer. I increased the sugar to 1 tablespoon (the yeast needs it, smaller amounts do not work. Judging from the rise I got, the yeast "ate" all the sugar). Bread machines do not knead the dough long enough to build enough gluten needed for a good rise. I kneaded the dough until I got the perfect window pane test, formed the loaf and put it into a 9 x 5 loaf pan and it was risen and ready to bake in 45 minutes. Great taste, texture and you can slice it paper thin for even fewer carbs per slice.
Narelle
I made this as per the recipe in a panasonic bread machine repeatedly with perfect success every time. Kneading time was perfect, rising perfect everything. I have found after making bread for many many years, by hand and in a machine, that if your yeast is not reasonably fresh and within use by date rising will be affected. Best of luck.
Anita
Hi Nerelle,
Could you let me know what size you chose on your Panasonic bread machine? Thank you
margaret stanley
I need advice. I have been successfully making this bread (double quantities) in my bread machine for many months. However, yesterday, twice, the recipe failed completely. The 'bread' not only failed to rise but ended as dry crumbs . I thought maybe I had carelessly put in wrong quantities, so I tried again, carefully checking the quantities and with half a cup more of water, as the first result was so dry. Marginally better result but still no 'loaf', just crumbs and a couple smallish of lumps. The only thing I know has changed is a new packet of vital wheat gluten. could it be faulty, or might the dried yeast or the soya flour be too old?
I want to go on with this bread, as it is much healthier than usual bread for my husband's diabetes
Lisa
I'd say it's likely new change in ingredient. It may just be a bad batch.
William
First developed and published by a woman named Eloff. (Janet?). Credit needs to go to her.
Lisa
Gabi Moeller is the originator of the recipe (hence the name), not Jennifer Eloff. Low Carb Luxury is where the recipe is posted and that's where the credit is given.
Ruth Rinker
I've made this bread 3 times now and it is delicious. But I can't get it to rise but about a little over half of my baking pan. I used your recipe to the letter. Didn't change anything. I set my machine to regular white bread and medium brown which is 3 hours.
Any suggestions on how to get it to rise to the top of the baking pan? Thank you so much.
Lisa
I have the same issue. It doesn't rise a lot for me either.
Cindy
I think this bread is only to be risen once, so it works better if made in a regular oven. I made Eloff's recipe, and it was a rise only once version. Turned out good. Tasted like wheat bread. Her recipe doesn't call for soy flour. I'm going to try it with sesame flour instead of soy, and see how that turns out. I have yet to bake any of the grain free quick breads and have them taste or feel like real bread. The vwg yeast bread is the only low carb bread I've tried that does. The others, with all the extra fat and eggs, just seems oily and heavy. You really need yeast, and gluten, if you can tolerate it, to taste anything like real bread. Xanthan without the gluten may work,but if you used enough to give it much "spring", it might get really gummy, IMHO. Wish me luck.
Cindy
Update: turned out really good. It was almost exactly like regular wheat bread. I had changed the recipe as follows: 1 cup vital wheat gluten, 1 cup sesame seeds (measured, then ground, with my immersion blender), 1/2 cup Bob's Red Mill whole wheat flour, 3 Tbsp. melted butter, 1 Tbsp. splenda (1 Tbsp splenda = 1 Tbsp sugar type, not packets), 1 tsp. baking powder, 1 1/8 cup warm water, 1 packet dry yeast, 1/2 tsp. xanthan, 1 tsp. sugar to proof the yeast, and 1 tsp. salt. I left out the egg; I couldn't see the point.
I proofed the yeast in my mixing bowl, with the water and tsp. of sugar, then stirred all the dry ingredients together, and added them to the liquid, mixed with mixer paddle attachment, then added the slightly cooled butter, and mixed about a minute. Then I switched to the dough hook, and kneaded it for about 2 minutes. It kind of climbed up the dough hook, and wasn't really kneading enough, so I took it out and kneaded it by hand for about 1 minute. I put it in a 9x5 greased pan, covered with greased plastic wrap, and let it rise about an hour, then baked it at 375° F for about 35 minutes. It was 200° interior temperature, which is about what a normal loaf of bread should be when done. It rose a bit too much, and an air pocket formed under one side of the top crust, but didn't affect the flavor. It made a thinner loaf than I would have liked, so next time, I'm going to bake it in my 7 3/4" x 3 3/4 " loaf pan. And I think I'll leave out the xanthan, because the bread has more than enough spring with just the gluten, and xanthan gives it a very slight rubbery sensation that I'd rather not have. The entire loaf has 129 g. Fat, 65 g. Protein, and 66 g. Carbs. If you make 16 slices, that's 8 g. Fat, 4 g. Carbs, 4 g. Protein per slice.
Lisa
Thanks for taking the time to share your tips!
Lisa
I never tried baking this as a single rise. This bread always worked out well for me as I baked it often before I went gluten-free.
Melanie Corey
This is good. Thanks
Lisa
You're welcome!
Teresa Marshall
I made this and the inside is great but the outside is very tough. I can hardly cut it. Any suggestions?
Lisa
I'm not sure what causes that, but I didn't have that problem.
Lynn
GREAT recipe!!!! Made a loaf in my Zo Virtuoso....came out perfect. Did make 2 modifications: 1). Used 3T unsalted butter instead of olive oil and 2) subbed 1/4c low-carb multi grain flour for the oat flour. My measurements were exact Thank you for posting!
Lisa
I'm wanting to make this bread again after all success everyone is having. Although I've gone gluten-free, my food sensitivity test showed I have no sensitivity to gluten nor do I have a leaky gut. So, there's no harm indulging in this tasty bread every once in a while.
shalom
Are you really supposed to bake this bread in the oven at 380F or should it be 350F?
Lisa
That's the number provided in the original post on Low Carb Luxury.
Char
So I tried this in my 15 year old bread maker and got perfect bread. Bought a new one and it was a horrible result every time. Tried over 15 loaves and all fails. I finally got it to work by using 3 teaspoons of butter instead of the 3 tablespoons of olive oil, I used just a cup of water for the yeast (left off the 1/8 th), I used 1 cup of flax and left out the bran (only because I couldn't find the bran flour), 2 teaspoons of baking soda and I used 1.5 loaf setting on wheat and added 30 min. So total time was 4:20. I'm trying a double loaf now with 5 hours cook time. Hope it works that is a small loaf size lol.
Lisa
Thanks so much for sharing your tips, Char!
Darrell
After several failed attempts at this bread. (Soggy bread & Bread not rising), I finally got it to look and rise the picture. At first I substituted Almond Flour for the Soy Flour, I substituted Xanthan Gum for the Vital Wheat Gluten, Wheat Germ for Wheat Bran and it never came out right. So I decided to try the recipe without substituting much at all. The only thing I substituted was the Wheat Germ for Wheat Bran; 2 Tsp Baking Powder instead of 1.5 Tsp. and 1 Tsp Sugar instead of 1/2 Tsp. It turned out great! I was so happy after 3 failed attempts at making it. I also proofed the yeast 1st. I was so happy and it tastes great. My bread machine is a vertical baking machine as well.
Lisa
Thanks for sharing your tips!
Janet
What's the saying about persisting when at first you try to do something? You know: "If at first you don't succeed, Try, try and try again"!!!
Leigh
maybe this is a repeat question, but when I went on Amazon to order the vital wheat gluten flour I found that and a product called vital wheat gluten. Are they the same? thanks
Lisa
I'm not positive, but I do think they are the same.
Julie
Not necessarily! Check the carb count. Vital what gluten is pretty low in carbs given how little you use; veg flour is way higher, in my past experience. Be careful in reading the label. I use bob’s red mill vwg
Julie
Sorry-autocorrect-that first “veg” was supposed to be shorthand “vwg” got vital wheat gluten. Tried to save some keystrokes and ended up quintupling them.
Mabel
Hi
love your recipes . Quick question do you know if this can be done in a bread machine?
Lisa
This recipe is made for a bread machine, but I've read that others have been successful baking it without one.
William
The very original recipe calls for adding three additional tablespoons of water and one additional half cup of vital wheat gluten free hand processed bread.
Kate
Hi I'm Kate. I have tried this recipe and love the flavour of it but sadly it only rises about 2 - 21/2 inches despite having followed everything to the letter. My Morphy Richards bread machine takes up to a 2lb loaf and I am wondering if the bucket is just too big to allow the bread to rise properly. I have read all the comments and taken them on board but am still not sure what I am doing wrong unless it is down to ingredients. I do use erythritol sugar substitute but can't think that would make a difference. My machine definitely adds water first and yeast last. Might try baking in the oven instead but love my machine and want to use it. Any further suggestions would be greatly appreciated. In anticipation of a high rise loaf!!
Lisa
Are you using real sugar? The yeast needs real sugar to feed off.
kate
Hi Lisa
Yes I am using real sugar where required but it is castor sugar. Might that be wrong as it is finer then granulated. Just a thought.
Lisa
Castor sugar should be fine. It may be your bread maker size. I'm not really sure as it's been a while since I made mine. I used a machine with a vertical loaf pan with a maximum 1.5 lb size and it typically was only half the pan size when cooked.
Kate
Thanks Lisa. I did wonder about the size of my bread maker which goes up to a 2lb loaf. What size tin do you recommend for the oven? I shall persevere with both. But thanks for recipe it is lovely!
Lisa
You may want to try an 8x4-inch loaf pan
stephen
If you want to bulk up the recipe (make a bigger loaf), what ingredients would you increase?
Lisa
I've never tried to do that, but I'd think you'd have to increase all in the same ratio.
Scott H.
I was recently diagnosed with diabetes. Love my bread. Looking for a healthy alternative. I read that using a sugar substitute when baking requires something to fill the void, the lesser volume, of the substitute. The recommendation was something like Apple fiber; unsweetened applesauce.
I will try this recipe with that thought in mind and report back.
Lisa
Fiber is typically a good filler, but I'm not sure about the applesauce.
George Daher
I made this recipe twice now, 1st time substituting soy flour for almond flour. The bread did not rise at all, felt like a brick and was very rubbery and not very palatable. 2nd attempt I replaced soy flour for King Arthur whole wheat flour. This loaf rose nicely and taste fabulous, I have my bread fix now.
According to the bag 3/4cup adds 60 grams of carbs per loaf minus 12 for fiber leaving 48 net carbs / 16 slices per loaf is 3 additional carbs per slice, not too bad.
I have a Zojirushi Home Bakery Virtuoso® Breadmaker BB-PAC20 which I used both times and got to say huge difference using the wheat flour. Now as a homebrewer I understand fermentation and how it works. Wheat obviously is a better fermentable then soy. As yeast attacks fermentable sugars that is where you get your rise. Now it does not convert all the starch (fermentable sugars) so the residual sugars is your carbs. Soy flour almond flour etc has no fermentable sugars so it will rely on the other ingredients to rise so don't expect it to rise too much using those flours. I am sure rice flour would work remarkably
The next time I make this recipe I will use Kodiak Powercake protein flour in place of the soy. I used this previously on a pumpernickel rye and had great results. 3/4 of a cup of Kodiak flour will add 45 carbs per loaf minus 7.5 carbs for fiber netting 37.5 grams per loaf divided by 16 will be 2.34 carbs per slice
Another note for zojirushi users, they say in the manual add the yeast last. I did that on first loaf with disasterous results and bread never rose. I proofed the yeast first in the bread pan with water then added the dry ingredients once yeast showed sign of life.
I hope this helps some of you wanting low carb not no carb bread
Cheers
George Daher
oops also I added two tsp of baking powder instead of 1.5 tsps. as recipe called for
Lisa
Thanks for the info George!
Pamela Maddox
Love this recipe. I am so thankfu1 to have low carb bread. I only have one question... Which ingredient is making it tastes bitter?
Lisa
I've never noticed a bitter taste so I'm not sure what it could be. Was your flax meal fresh?
Pamela Maddox
Yes. I think I will substitute each flour ingredient till I find out which one it is.
Lisa
Sorry, I don't recall ever getting a bitter taste and I used to make this bread all the time.
Dan
George - what cycle did you use on your Zojirushi?
Kathleen
Hi George, where do you find the Kodial cake protein flour? I find the K. cakes flapjack mix --pretty hi (7gr) protein per 1/3C, but 27gr. carb. Which means, of course, likely will have 60 plus carbs for 3/4C.
How did your experiment go? And do you use the 1.5 setting in you Zoji breadmaker?
Dennis Stefonek
I made to loaves of this bread today because I felt the first one failed as it did not appear to raise. The only difference in my 2nd attempt was adding 1/2 t salt to encourage yeast to work better. Well that did me absolutely no good at all. I would to measure with a ruler to tell which was any higher than the other.
I have made plenty of loaves of bread before. The mix is different for sure but I went ahead and stuck with the recipe as I figured you were the pro here and have this down pat. It looks like for some reason some people are having success with it, but certainly for some reason beyond me I am not.
Having said that, please- If you would, give me some suggestions here. I already told my wife if the 2 loaf was as bad as the first, I would waste my time or our ingredients on 3rd attempt. With some good coaching I till would like to get this right. On the rising; what should I expect?
Thank you for any help
Dennis S
Wisconsin Nortwoods.
Lisa
I'm wondering if there's a difference in ingredients. I thought it was sugar that help the yeast. You could try increasing the sugar a bit as the yeast does consume it.
George Daher
salt is not a fermentable and will not help your yeast in any way shape or form but it can harm yeast
George Daher
oops hit enter too soon. yeast eat sugar and farts co2 that is what causes the rise to take place. if anything add another tsp of sugar that is less than 1gram of carbs per loaf and will most likely be completely consumed by the yeast leaving zero impact, especially if you are proofing your yeast firs as I have done with good results.
DonnaL
With what can I replace the Vital Wheat Gluten? Because of allergies I can't do the soy flour so i will replace it with almond as someone suggested. But, Is the Wheat Gluten really ..vital to the recipe??
Lisa
It would take some testing to find something to replace the vital wheat gluten.
Amber
Psyllium husk might be a good replacement - make sure it is ground - but I dont know what the measurement you would need to replace it with would be.
Midori Harris
If you omit the vital wheat gluten the bread will not rise. I have to decrease the amount of liquid, but I have made this bread for years with great success
Midori Harris
I do not use a bread machine. I use my Kitchen aid mixer so I can control the amount of moisture needed to get a nice elastic dough. Just like regular bread made with flour kneading the dough is important to work the gluten in. My family loves this bread. You can also shape the dough into rolls for hamburgers.
Lisa
I bet it does come out better working it in the stand mixer.
Anya Rithivaja
Do you use dough hook? And how long do you knead the dough? Thank you.
Suzanne Cole
Hi. I have tried this recipe exactly as stated but still can't get it to rise much. I'm wondering if it's the ingredient amount measured incorrectly. Do you have weight equivalents ( ie grams vs cups) that would make the measurements more accurate. I have looked on the net but there is nothing that weighs wheat gluten flour. Thanks for your help.
Lisa
I no longer use gluten flour so I don't have the ingredient to give you a more accurate measurement. I have made the bread numerous times in the past without issues using just standard US measurements. Maybe there is someone else online like the ingredient supplier that can answer the question.
RL
I make this in the bread machine every couple weeks and love it. A few tips: (1) soy flour has a strong taste. I cut the amount by 1/4 cup and make it up with more wheat gluten flour. (2) I add 1/4 cup of sesame seeds which really adds flavor, plus even more protein and fiber. (3) I slice it once it cools and then store it in the fridge starting Day 2-3 sonit lasts longer. The texture is better toasted, anyway
Mama Cat
Thank you! This low carb bread is amazing!!!
Lisa
It's still my favorite yeast bread!
Ify
This is my best low carbon bread I have ever made. My husband and kids loved it! I replaced 1:1 soy flour with almond flour; and 1:1 wheat bran with oat fiber. I then increased the baking powder to 2 tsp,instead of three 11/2 stated in the recipe; pinch or two of nutmeg and cinnamon. Very pleased with this.
Lisa
Thanks for those tips!
Reggie
It doesn't even need butter! I'm so happy!
Lisa
It's the best low carb yeast bread I've found over the years!
Reggie
Lisa,
This bread is VERY good. It's filling, too. ?
For some reason mine came out a little wet and rubbery, though, so I'm thinking or reducing flax and VWG by a little and/or replacing some of the soy with rice flour (or coconut flour, but I've never used that before). Thanks again for sharing this GREAT recipe! Eating this bread makes me feel so clean and healthy inside!
Reggie
Ify
Hello Reggie.
In my experiment, I replaced soy flour 1:1 with almond flour, and wheat bran 1:1 with oat fiber. I then increased the baking powder to 2 tsp instead of 11/2 stated. The rest I followed accordingly. The result was very good actually. It had a decent rise and airy within the bread, unlike my previous trials that came out dense. The VWG quantity I found right; I have had my fair share of rubbery bites in my precious experiment so I thought this one had the optimal effect.
Good luck with your future experiment. I find them fascinating and I have developed "never giving up" attitude till I find that ultimate recipe
Reggie
Lisa,
Thank you for sharing this recipe with us! Tried it for the first time today, it was a beautiful loaf and feels good in the tummy. This is a keeper!
Reggie
Diana
Mine isn't as pretty....but boy is it good! The most missed item for me was bread, now I feel like a kid at Christmas! Thank you for sharing!
Lisa
Glad it worked out for you!
Peter
Absolutely delicious. My first attempt at baking a low carb bread and it tastes so good. It doesn't rise a lot but this doesn't bother me. I made the following substitutions. In place of 3/4 cup of soy flour I used: 1/2 cup soy flour and 1/4 cup lupin flour. Lupins come from where I live in Australia and lupin flour is becoming increasingly common here. They are non GMO, low carb and high in fibre. I also added 1/4 cup pepitas (pumpkin seeds) and 1/2 cup sunflower seeds. I warmed the oven a little and left the loaf in there for 1 hour. I gently kneaded with a wooden spoon (I pressed the spoon down into the dough about 30 times like I was poking the dough as it was too sticky to handle) then placed back in oven for 1 hour and baked. I cooked for the first 10 minutes at 250C (450F). This seems to really crisp up the top. Then I turned the oven down to 200C for the remainder of the cooking time. It took 40 minutes for me. Next loaf I will try caraway seeds and mixed herbs. Thank you Lisa for sharing this recipe. It is much appreciated. BTW I found making thsi recipe that you can grind soy seeds in a coffee grinder. I already do oats in the grinder and flax seeds.
Peter
Oops. After the poking I left in the oven for 1 hour. After this second proofing I then baked it.
Lisa
Thanks for all the information! This was my favorite low carb bread before moving to gluten-free. I need to learn more about the lupin flour as I've never heard of it before.
Beth
A can't do soy. Could I substitute coconut flour and if so does it change the amount of liquid and the amount of coconut flour?
Lisa
I had a lot of trouble tweaking yeast breads so I don't have a suggestion. You could try, but it's not a one-for-one.
Beth
Ok, thanks.
Jane Beer
Hi I substitute a mixture of hemp protein & sesame flour for soya in the version I make at home, makes the bread a little darker, but I find less bitter than soya.
Lisa
Thanks for the tip on replacing the soy! I'm going to give that a try.
Fran
Hi Lisa
I am getting better at making this bread. I think it was too wet and that's why it didn't rise.
However I still don't have any luck in the bread machine, so do it in the oven all the time. Now here's my question. When I put the bowl in the oven for the first rising, it doubles in bulk and looks great. However, when I put it in the bread pans (I always double the recipe and make 2 loaves), the bread hardly rises. I don't fiddle with it that much.....I'm afraid to touch it after your warning 🙂 So now here's my real question, why do I have to let it rise a second time? Couldn't I just put it in the pans tight away, let it rise once, then bake? This bread is terrific and I make it for my son-in-law who's diabetic and it tastes just like the ones my daughter buys over the internet and pays upward of $7 a loaf for plus shipping.
Fran Percival
I made this bread for the first time today. I used a bread machine just to knead the dough for about 40 minutes, then shaped the dough by folding the ends and sides under to form smooth top then placed straight in the bread pan, sprayed it with olive oil spray and left to rise only once.
After about 30 minutes the dough had risen to about 4 times the size. Amazing! So I quickly heated the oven. Then slashed the top of the loaf diagonally about 4 times with a razor blade before baking as the recipe directed.
The bread turned out beautifully. Very high, soft inside and yummy.
So, yes rising just once does work!
Lisa
Thanks for those tips!
Kelly
How long would I knead the bread in my Kitchenaid ??
Lisa
I used a regular bread cycle and it was okay.
Reggie
Lisa,
Sometimes I use the stand-up mixer to make bread, since I can't spend a long time on my feet kneading. Sometimes I double the recipe, the bread machine won't do it for me. On those days, I mix the ingredients for five minutes in the Kitchenaid mixer, let the dough rest for 5, then knead for 20 using the mixer. This replicates the dough cycle of my bread machine. Then I let it rise once like you said, and follow your instructions before and after. For me, it's a time-saver, because I eat a lot of your wonderful bread. ? Hope this helps someone who may have similar circumstances.
Reggie
Reggie
It also helps when you have someone in your life you're baking for, this makes it easier to give gifts of low-carb food to friends and family.
Stephen
Could someone (like me) substitute Carbquick or Carbalose for the soy four? I may give this a try tonight or tomorrow so I will come back and let you know.
Lisa
I would think so, but I've never tried it. Those do have wheat so it may work well.
Fran
I have made this bread 3 separate times. every time I followed the recipe exactly. 1 time I made it in the bread machine. I proofed the yeast each time but I have yet to get it to look like your high loaf. The bread barely rises and I end up with a very dense loaf of bread.
Any ideas as to what I'm doing wrong? The flavor is great so I would really like to get this
perfected.
Lisa
Does your bread machine bake the bread horizontally or vertically? Mine is vertical which results in a short, but tall loaf. Maybe that's the difference?
Fran Settipane
My machine makes a 2# vertical loaf. I have also made it in the oven with the same result.
Lisa
I'm not sure what the difference is. My loaf isn't very tall so it actually didn't rise much.
Shelly C.
Oh wow Lisa! I want to make this SO bad! BUT . . . I am extremely uncomfortable with using soy products, unless they're fermented (ie: soy sauce etc...) In fact, I won't knowingly use/eat them. I'll save you the diatribe! (I'm sure you (and others) will be grateful!) 🙂
What does the soy flour do in a recipe like this, and is there ANYTHING I can use to take it's place? Having read ALL the comments, and clearly noting your's on the substitution of ingredients in this particular recipe being a problem, I'm not holding out a lot of hope. But I sure would love to hear your thoughts! Thank you so much! Again!
Lisa
I didn't have luck changing the ingredients. You could try some of the ideas listed on Low Carb Friends.
Sharon Millsap
Hi, made this last night, and substituted the soy with OAT FIBER, it came out great!!!!! Didn't rise as much as the photo, but it's soft and wonderful like real bread! And the oat fiber probably knocked the carbs and calories lower too! I think this bread recipe has a slight bitter taste that reminded me of rye bread. Today I am going to try substituting the oat flour with rye flour and see if what happens.
Lisa
That's great that oat fiber worked in place of the soy! Most people avoid soy these days.
Maureen
I cannot get the yeast that is used in this recipe. Is there a substitute?
Lisa MarcAurele
You can read this which states that you can substitute, but the method should change: https://www.tasteofhome.com/article/yeast-alternatives/
Rick
I have tried this recipe 3 times (with a few modifications) and love it but can't get it to rise.
The first time it was because of bad yeast. The second time I proofed the yeast, but I think my water was too hot. Third time I'm pretty sure my water was 'baby bottle warm' but it still didn't rise, so it must be my substitutions that are making it not rise.
I substituted ...
- 3/4 cup soy flour with 3/4 cup Almond Flour (I don't like or have soy flour)
- 1/4 cup flax seed meal with 1/4 cup psyllium husk powder (I don't like the tase adn texture of flax)
- 1/4 cup coarse unprocessed wheat bran ( 1/4 cup Hard Wheat Red Bran - all I could find at the bulk barn)
- Soy: My first thought was to replace almond flour with penut flour since it's a lentil like soy, but then I noticed that you reccomend Almond flour as a Soy replacement.
- Flax: I was going to replace the phsylium husk with xanthum gum, but since it seems that flax is really replacing flour and eggs as apposed to replacing the glueten, maybe I should use ground Chia Seeds?
- wheat bran (I'm thinking that Hard Wheat Red Bran is the same thing, but not sure).
I do love the taste of your recepie and can't wait until I get it to rise (I will not quit until I do 🙂
Thank for kindly for your time and great receipies!
Lisa
I tried modifying the recipe a few times and it was also unsuccessful. I've never had an issue following it exactly.
Rick
ok, but what about the Wheat bran, I can't find it where I live in Brampton Ontario. is Hard Wheat Red Bran the same thing?
Thanks,
Lisa
I think it's the same thing. Wheat bran is a pretty common ingredient.
Reggie
Lisa,
Wheat bran can be found for sale online, at Amazon.com and other places for those who can't get it where they live. Just "google" it! It can be less expensive especially if bought in bulk, and it gets delivered right to your door.
newcatness
I have flaxseed but I don't always like the wetness it gives to a bread recipe.
All the low carb flax breads that I've made have either failed or have been very difficult to work with.
I have some oat fiber coming in the mail. Can I add some of it to this recipe to absorb some of that moisture and add some extra fiber or can I replace the flaxseeds totally and use that amount in oat fiber? Do you have another recipe that includes oat fiber?
x
Lisa
I had a lot of trouble with low carb yeast breads until I found this recipe. You can try and experiment, but all my other attempts were failures.
Amy
since it says , low carb .. what IS the carb count for a slice?
Lisa
Updated with the following:
Per slice: 91 calories, 3.7g fat, 4.9g carbs, 1.5g fiber, 3.4g net carbs, 8.5g protein.
Shelly
Curious as to what size loaf pan would work for this. I don't have a bread machine, but I have two different size of loaf pans - the standard 8x4, and a set of long pans (12x4). I'm assuming I should use the standard 8x4, but I was curious if there was a recommended size (or what size does your loaf come out with the machine?)
Lisa
I'm pretty sure mine is the standard 8x4 pan, but others have made the dough in the machine and baked in the oven in a 9x5 pan.
Shelly
Thank you!
Cathy
I have a recipe for a low carb bread using whole wheat flour and also barley flour, oat flour, and almond flour along with vital wheat gluten. The problem is that it calls for 2 1/2 tablespoons of soy protein. I can't find it anywhere. I was wondering what it's purpose is and where I could find it.
Lisa
You should be able to sub it with a whey or egg protein if you can't find it.
Cathy
Thank you. I'll try that.
Farzana
Looked nust like regular bread rose all the way to the top! But i found it too chewy it was gross..like so rubbery. Anyone else experience this?
Lisa
It may have had too much vital wheat gluten. I didn't have that experience, but that's what gives it the chewiness.
Farzana
I will give it another try with less gluten! Im persisten....lol...but heck im dying for bread...lol
Reggie
That rubberiness happened to me, too. It tasted good, though, and the loaf itself was beautiful!
It was also a little too moist inside.
The crust was very good.
I left it out for the second rise which never took place until baking time. While baking it made a nice bread top for us, without any yeast bubble near the surface.
Perhaps the dough can be shaped into small rolls to get a better crumb interior? Could I reduce the water in the recipe to make it less moist inside, almost "wet"?
Lisa
You could probably reduce the water a bit if it's on the wet side.
Reggie
I will try that!
Also, the first loaf that came out a bit wet and rubbery, where I used extra water, I found that the next day it was fine! Maybe I was so hungry I didn't let it cool. ?
Also, thanks for the advice on how to substitute other flours for the soy flour. I'm definitely planning on trying this, too!
Collene
I just can't get low-carb bread recipes to rise. I can make bread all day, any day, as long as it is not low carb. I am diabetic and I am dying to make some homemade low-carb bread. But all I keep doing is wasting a lot of pricey ingredients. I followed this recipe exactly, proofed the yeast, etc. The dough did not rise one iota. Any suggestions are more than welcome! Thanks!
Lisa
This recipe is the only low carb yeast bread recipe to work for me. I have heard that elevation can affect yeast breads so maybe you need to adjust how much yeast you are using. Other than that, I'm not really sure.
Domino
OMG. Amazing! I doubled this loaf recipe and baked it in a large commercial loaf pan so that I don't have to bake as frequently. Made in in the kitchenaid, and in the punch down phase I did not knead it. I gently punched it down and immediately formed it into the loaf shape pinching the seam. Back in the warm oven for 45 minutes and voila! A real loaf of wonderful, yummy bread. Hard as I try I can't cut it thin enough for 32 slices, instead I get 24. But seriously? Who cares. I'm happy with a 5 carb count piece of bread that actually resembles and tastes like bread. Thanks so much for this. After $$ failed recipes, finally - a recipe that actually works. Yumm.
Lisa
So glad you liked it! This was my favorite bread until I went gluten free.
Barbara Petrini
I've made 2 loaves with no success, they don't rise but the flavor is great! 🙂 I just bought my bread making machine and really don't know what I'm doing other than what the recipes tell me. So I'm wondering if there is any tip for a newbie like me. I measured carefully. I took the temp of the water. Waaaaahhhh!! But enough complaining! Thank you for this recipe, I'm going to get it if it kills me! 🙂
Lisa
Did you proof the yeast to make sure it was good? That's the only thing I can think of. I do use the rapid rise yeast, but not sure if it makes a difference.
Barbara Petrini
I was just thinking the same thing, but I can't find anywhere how much yeast to water to sugar. I have a jar, not a packet so I have no idea how much to use to proof it. Thank you for answering me!
Barbara Petrini
OMG i have my 3rd loaf in the bread machine and it looks like it stayed risen!!!!!!!!!!!!!!!!! the only thing I did a bit different this time was a tiny thing but maybe this will help someone else who is having the same problem. I mixed all my dry ingredients and THEN put the water into the machine and took the temp. Before I was putting the water in, took the temp, then went about mixing the dry ingredients so I believe the water cooled while I was doing that. Thanks again for this recipe!
Lisa
It is sensitive to temperature so that could be it!
Reggie
Barbara Petrini,
Usually one packet of the instant, bread machine yeast is 2 1/4 teaspoons.
Reggie
Sorry, let me correct that! 2 1/4 teaspoons is a packet of active dry yeast usually, so I just go with that for the instant bread machine yeast and it comes out. Gluten-free or low-carb recipes might be trickier, though, so I would "google" it. There is a wealth of information online about how much active dry is equal to how much instant, etc.
Nicole
Hi Lisa!
Okay, so I attempted last night without success. It looks like the bread did not rise. I am a newbie to bread making, so maybe you could help? Maybe I added too much water after reducing the amount of flour since I used coconut flour. I utilized some of the modifications from the comments and used the "low-carb" setting on my bread machine as follows:
1 pkg dry yeast (Rapid Rise/Highly Active)
1/2 teaspoon sugar
1 1/4 cup "baby bottle warm" water (90-100°F)
3 Tablespoons olive oil
1 1/2 teaspoons baking powder
1 teaspoon salt
1 Tablespoon Xylitol
1 cup whole wheat flour (I couldn't find vital wheat gluten flour)
4 tsp Vital Wheat Gluten (this is what the box said to add to any recipe that you want a higher gluten content)
1/4 cup oat flour
a little over 1/3 cup coconut flour
1/4 cup flax seed meal
1/4 cup coarse unprocessed wheat bran
1. Added water and oil to bottom of pan, then dry ingredients, then yeast sprinkled on top (per instructions from my machine)
2. Here are the settings from my machine for "low-carb":
-3 min preheat
-Knead 1: 3 min
-Knead 2: 9 min
-Rise 1: 15 min
-Knead 3: 10 sec
-Rise 2: 75 min
-Then Bake: 75 min
What do you think I've done wrong?
Thanks!
Nicole
Oh, and I couldn't find wheat bran, so I used oat bran
Nicole
Oh, and I couldn't find wheat bran so I used oat bran.
Lisa
I'm not sure why the bread didn't rise, but you may have added too much water. Vital wheat gluten is the same as vital wheat gluten flour. I'm thinking you would have been better off using the whole wheat flour in place of the soy flour, leave out coconut flour, use vital wheat gluten for the vital wheat gluten flour and not add any additional. Not sure if oat bran is okay to use in place of the wheat bran.
I've made this bread many times and it came out like soft bread each time. Very similar to higher carb bread.
Nicole
This is great advice! Thanks so much. I'll try again tonight 🙂 I have no doubt it was something I did wrong. Especially since all of the comments made have been positive. That's why I chose this recipe 🙂
diana
Wow, this is a real throwback! Low Carb Luxury used to be my favorite website to look for great low carb recipes and tips, but they closed their store in discontinued their magazine in 2007. Glad to see that the recipes are still available. I made this bread a couple of times, but I like Dana Carpender's breads in her 500 Low Carb Recipes book better, for breads that use wheat.
Lisa
I am glad that the recipes have remained online. There are so many classics on the Low Carb Luxury site. I also own Dana's cookbook so I'll have to try the bread recipes.
Amy
What can I use in place of the soy flour?
Lisa
Peanut flour or almond flour could be substituted 1-1. If subbing with coconut flour, you want to use about half coconut flour to the soy flour called for, so in this case, a little more than 1/3 of a cup to replace the 3/4 cup of soy flour.
j Douglas
I am confused. I see the bread pictures but not the ingredients or directions.
Lisa
The recipe is at http://www.lowcarbluxury.com/recipes/recipe-bread21.html
Lisa @ Snappy Gourmet
Wow, that bread looks great! Why did I get rid of my bread machine?! Ugh!
Lisa
I'm sure glad I kept my bread machine. It was a gift from my husband so that was the only reason I saved it after going low carb.
Sue in CA
I have this in my Zojirushi bread maker right now, about 15 minutes of baking time left... I am SO impressed! We got the bread maker about a month ago and haven't had alot of success getting the breads to have a high rise mostly cuz DH has to be on low sodium. Tho past breads tasted fine, I wouldn't serve to guests cuz they were so 'flat' and dense.
I did make a few adjustments, used regular yeast cuz that is what I had. Used Featherweight (low sodium) baking powder, less than half the salt, Xylitol in place of Splenda, made oat flour and flax meal in my Vitamix with oatmeal and a combo of flax and chia seeds. Not sure what Vital Wheat Gluten flour is, but I do have gluten flour and vital wheat gluten, so used the 1 c gluten flour and 2 tsp of vital wheat gluten. Added 1/8c more water and 2 TB chia seeds. Crossed my fingers, afraid that my alterations would make it a flop.
YAY .... success, now to see how it tastes.
I'm so very excited I can't wait to try your other recipes, making alterations as needed for low sodium.
Yes I've read that making bread in a machine is very tricky and recipes should be followed as directed cuz it is like 'chemistry'. Tho I have a low sodium cookbook which contradicts itself saying to follow directions precisely and then in a couple of the recipes it says to try different ingredients etc. So confusing.
Thank YOU! Gonna recommend your website to my low carb and low/no sugar friends.
sue in CA
Sue in CA
It is done, I even took pix, cuz it is so pretty, LOL. Now waiting for hubby's taste test.
Sue in CA
Lisa
Sue - Thanks for the comments. It's great to know that xylitol works because I was hesitant to use Splenda. I do believe vital wheat gluten is the same as gluten flour. I may try adding chia seeds next time since it worked for you.
Sue in CA
Hubby approved, it passed the taste test. I almost didn't have a slice this morning and had that aha moment ... low carb, I had a nice slice, I like it.
This is in my 'make it again' file.
Sandy
Looks so good! But my husband and daughter have to be gluten free. I don't keep any gluten containing ingredients in the house to avoid cross-contamination.
Lisa
I found the manual for my bread machine and there are some gluten free recipes in it, but they use higher carb flours with xanthan gum in place of gluten. I will try to sub low carb and gluten free flour to see if it works. I've learned that bread making is very tricky and takes practice, especially with alternative ingredients.