Great 20g carb loaf - REAL bread!
 

I created this loaf of bread which rose well, turned out really good and tastes great.

It's based on a revised version of "gabi's world famous bread' but I removed the oat flour which was the highest carb ingredient.

INGREDIENTS

1 cup (100g) ground almonds (could use others or a mixture) = 6g
1/2 cup (50g) gound flaxseeds/linseeds = 3g
1 cup (130g) gluten flour = 11g
1 x 7g pkg dry yeast
1.5 tsp baking powder
1/2 tsp sugar (consumed by the yeast so don't use splenda)
1 tsp salt
3tbs olive oil (use a light one rather than a pungent EVOO)
1 1/4 cups (300ml) blood warm water

Carb counts are based on labels on ingredients I used

METHOD
Sift all dry ingredients into a bowl
Rub oil into dry ingredients thoroughly
Add water and mix. Don't worry about it being sloppy - it will all come together.
Knead for a good 5 mins - may be a bit sticky
Line a loaf tin with foil and butter or oil - make sure foil hangs over edges to make it easy to remove. Using a smaller loaf tin forces the dough to rise higher
Put loaf in a warm place to rise for an hour - I usually warm up the oven a bit and leave it ther.
After an hour turn oven on highest setting. Turn after 15 mins
After another 15 mins carefully remove from tin and put loaf back in oven on rack to crisp up on outside

Eat and enjoy.

I have used this as a basis for focaccia and have mixed in rosemary, sunblush tomatoes and black olives and it is delicious.Pour olive oil over after you take out of oven.

You can also do the above mediterranean type bread just on a baking sheet - still give it an hour to rise.

It's also good with caraway seeds in it.

I'm not sure about the carbs for the yeast and baking powder but it should not add a significant amount.

This tastes like REAL bread!!

sounds just yummy gonna have to try this I am really missing good homemade bread :D

I wonder how it would be with all almond flour. I have low thyroid and flax is a no-no for people with low thyroid. Anyone have any ideas?

I tried this bread last night and it didn't rise. I put everything like you said and nothing. I had to cut it in small pieces and toast them, and I am using them as crakers, but that was not the idea.Are you sure it rises?
margarita

Has anyone else tried making this bread? It sounds good. I'm wondering if you could use carbalose flour in it instead of the gluten flour?

Hi

Sorry not been around for a whil and just picked up the messages.

Yes it DOES rise and has a great chewy proper bread texture. Give it another go - it really is worth it

It's SOY that is detrimental, not flax. Here's a good thread:
http://forum.lowcarber.org/showthread.php?t=134130

Couple of questions about your recipe:What temperature would that be?

Like 200 degrees?
Looking for temperature again.
Do you mean rotate in the oven? When you remove it from the pan and put back in oven is it for the same temp.?

Thanks, will try this after clarifications.

I would strongly caution using a turned on oven to proof any bread dough!

Yeast dies at about 135 degrees F, so it would be easy to just kill the whole shebang in the oven, and wind up with a brick of crackers. If you've got a skookum oven where you can set the heat to 80 degrees or so, it would be fine, but I'd be inclined to put a pan of water in with the dough to add some moisture.

Me, I'd let it rise in a nice warm spot, but not the oven.

I'll try this when I get back home in a couple of weeks, sounds intriguing.

SherBel - you might want to define skookum for those who do not live withing spitting distance of the saltchuk.

From Wikipedia

Skookum is a Chinook jargon word that has come into general use in British Columbia and Yukon Territory in Canada, and in the U.S. Pacific Northwest.

The word skookum has three meanings:

1. a word in regional English that has a variety of positive connotations;
2. a monster;
3. a souvenir doll once common in the Mountain States

http://en.wikipedia.org/wiki/Skookum

So I'm thinking she means a high quality oven.

Small chance she could mean an oven that is so old it can be considered a monster. Maybe one of those really old wood fire ones that has a special door for bread proofing ;)

I wonder if gluten flour is vital wheat gluten? or could be subbed for?

I wonder if gluten flour is vital wheat gluten? or could be subbed for?

I just learned that those ground flaxseeds are deemed poisonous in Sweden (as opposed to whole seeds). How about using chia seeds instead?

According to WEBmd, this 40g perday dosing makes me think flax is ok.