Hi everyone, I'm new to this forum. Used to post here so long ago, I forgot my login information so created a new one!

I love to cook but have several food challenges. So I have adapted and am developing recipes that allow me to eat comfort foods while still adhering to my woe.

I finally finished developing a low carb bread mix that is gluten free, soy free and nut free and doesn't depend on wads of cheese to tons of eggs to get it to stick together! The texture is very much like white bread and the taste is really delicious. No need to mask the flavor with spices or cheeses like with so many low carb mixes!

You can use the low carb bread mix for other baked goods like muffins, pizza, even cornbread! I'm in the testing stages with it now.

Hope you try it and let me know if you like it. There is a full write up with tons of pics on my blog but it would be too long to post it here.

Fluffy Chix Low Carb, Gluten Free, Soy Free, Nut Free White Bread Mix
Yield – 19 Tbsp (Recipe can be doubled or tripled)
Prep Time – 10 Minutes
Cooking Time – None, this is a base mix
Difficulty – Easy

Ingredients
6 Tbsp Pork Rinds, plain, pulverized to crumbs
4 Tbsp Coconut Flour, measure before sifting
3 Tbsp Whey Protein Powder, Natural Flavor*
2 Tbsp Oat Fiber
2 Tbsp Old Fashioned Gluten Free Oats Rolled, measure before grinding
2 Tbsp “Base” GF SF NF (Choose your favorite – or see below for the 3 I tested)**

Directions
Grind an entire 3-3/4oz Bag of plain pork rinds down into crumb texture. I use either Bakenets or Hill Country Pork Skins. Store crumbs in Mason jar or baggie for later use. Freeze between use to preserve freshness.

Measure coconut flour, then sift into ingredients.

Measure rolled oats, grind in coffee grinder to coarse flour and add to ingredients.

Combine remaining ingredients into jar. Seal and shake to combine well. The mixture should be fluffy and well mixed. Shake thoroughly before each use.

Nutrition Information Per Tablespoon of Bread Mix:
Per Tablespoon
Calories 18kcal
Fat 0.5g
Carbs 2.7g
Fiber 1.4g
Net Carbs 1.3g/Tbsp
Protein 1.2g

Only 5.2g Net Carbs per 1/4c of Bread Mix!!!

Notes:
*Whey Protein Powder, Natural Flavor – Feel free to use whey protein concentrate if you prefer. You can also use whey protein concentrate from grass fed cows for a better dairy option. If you are sensitive to dairy, I would suggest subbing the whey concentrate for another protein such as hemp, pea, rice, or veggie protein mixes. You are looking for protein to improve the structure of the bread.

**GF SF NF Bases: Choose your favorite or one of the three I tested. Be sure to see SusieT’s Notes for my review of the three GFSFNF Bases!

This is the Fluffy Chix Formulation for Fluffy Chix Moderate Carb GFSFNF Multi-Purpose Base used in the Bread Mix recipe:

Fluffy Chix Moderate Carb Gluten Free, Soy Free, Nut Free Multi-Purpose Bake Mix
Yield – 9 Tbsp (Recipe can be doubled or tripled)
Prep Time – 10 Minutes
Cooking Time – None, this is a base mix
Difficulty – Easy

Ingredients
3 Tbsp Brown Rice Flour
1 Tbsp Sorghum Flour
1 Tbsp Coconut Flour, measure before sifting
3 Tbsp Resistant Corn Starch
1 Tbsp Chickpea Flour (Garbanzo Bean Flour)

Directions
Measure coconut flour, then sift into ingredients.

Combine the remaining ingredients using the scoop and level method. Pour into a jar. Seal and shake jar to combine ingredients. Shake mix well before each use.

Nutrition Information for Fluffy Chix LCGFSFNF Multi-Purpose Base per Tablespoon:
Calories 28kcal
Fat 0.3g
Carbs 7.3g
Fiber 2.4g
Protein 0.4g
Net Carbs 4.9g/Tbsp

Only 19.6 Net Carbs per 1/4c (This is only a moderate carb gluten free mix. That's why you cut it to make the low carb bread mix above!)

I will post the bread recipe in the next post.