I hve made the Gabi's world famous bread recipe and LOVE it, but have since found out that since I am hypothyroid I should not have soy flour.

Does anyone know what flour would be comparable in consitency and carbs to soy flour to substitute in this recipe?

Thanks so much.

Gabis World Famous LC Bread

Ingredients:

1 pkg dry yeast (Rapid Rise/Highly Active)

1/2 teaspoon sugar *

1 1/8 cup "baby bottle warm" water (90-100°F)

3 Tablespoons olive oil

1 1/2 teaspoons baking powder

1 teaspoon salt

1 Tablespoon Splenda

1 cup Wheat Gluten Flour **

1/4 cup oat flour

3/4 cup soy flour

1/4 cup flax seed meal

1/4 cup coarse unprocessed wheat bran

Pour yeast into bottom of bread machine pan. Add sugar and water. Stir, and let sit. (This is "proofing" your yeast to see if your yeast is alive. If it's not bubbling, it's dead and you can replace it without wasting all of the other ingredients).

In the meantime, mix all other dry ingredients together in a bowl. Add oil to bread machine pan. Add mixed dry ingredients. Set your machine to the basic cycle (3-4 hours) and bake.

Cool on a rack and enjoy.

SEE INSTRUCTIONS FOR MAKING BREAD WITHOUT A MACHINE AT BOTTOM OF PAGE* The sugar is totally consumed by the yeast and does not contribute to the carb count. I keep a few packets of restaurant sugar on-hand for this purpose so I never have to have a supply of actual sugar in the house.

** "I've had best results using "Bob's Red Mill: Vital Wheat Gluten Flour". Whatever brand you use should be 6 grams (no fiber) per 1/4 cup on label and approx. 75% - 80% protein. It works great, keeps the taste and texture just like bakery bread, and keeps the carb count very low." - Lora

Makes 16 slices. 3.4 carbs per slice.

ADDITIONAL NOTE FROM LORA: The above basic instructions are Gabi Moeller's original ones. Please remember that your machine may require changes. Refer to the instructions that come with your bread machine - making note of any special instructions for specialty or "gluten" breads. I own a West Bend Deluxe with horizontal baking pan. To get mine perfect, I add water and oil to bottom of pan, then dry ingredients, then yeast sprinkled evenly on top. After initial kneading cycle (about 40 minutes), I stop the machine's kneading paddles so as not to over-work the dough, then finish baking in bread machine. The loaf comes out picture perfect, high and traditionally bread-like. With low-carb bread, I definitely discovered that practice makes perfect.