Veröffentlicht am: Donnerstag, 24 Juli 2014 03:29:55.
I recently tried a new bread recipe that Valentina sent me. It uses baking soda instead of yeast, and the result tasted excellent. Unfortunately, the texture wasn't so excellent: my bread turned out crumbly, barely rose at all, and fell apart when I tried to slice it. I think this was because the recipe didn't use any wheat gluten. We don't have anything against gluten (it's okay unless you have the extremely rare celiac disease), so we tried the recipe again with gluten. I wanted to answer the question: how can you bake a tasty loaf of bread with as few carbs as possible? The result of this experiment is a bread whose flavor measures up to that of bakery breads, but with only a 0.3% carbohydrate content (in contrast with the 8-15% carb content of store-bought bread). With such a low carb content, it's fair to describe this as a No-Carb Bread.
For 1 kg of bread:
|350 g||flaxseed flour|
|150 g||wheat gluten|
|50 g||psyllium husk powder|
|100 g||golden flaxseed|
|1 P||baking soda|
|about 500 ml||unsweetened soy milk|
|about 300 ml||cold water|
|1/2 TL||ground cumin|
When it's done, the bread will be crispy on the outside and soft on the inside. Looking into the oven, you'll see that it's almost doubled in size. As you can see from the photo, it can be sliced fresh out of the oven. The flavor is not as "bready" as our Bread with Yeast Starter, but it tastes wonderful. And it's great for everyone who needs or wants to cut down on carbs.
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