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This recipe came fromhttp://www.lowcarbeating.com/recipe_read.asp?id=440
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1 cup warm water (about 100 degrees)
1/2 tsp. sugar or honey (to activate the yeast)
2 1/2 tsp. yeast
1 cup gluten flour
1/2 cup ground flax seed (use small coffee grinder)
1/2 cup soy flour
1/4 cup oat flour (grind rolled oats)
1/4 cup wheat germ (or wheat bran)
1 tsp. salt
2 pkts Splenda
1-2 tbsp. sunflower seeds (opt.)
1-2 tbsp. pumpkin seeds (opt.)
Place water into breadmaker pan and sprinkle sugar and yeast into it. Allow to stand while combining other ingredients in bowl. Add these to the water mixture and set machine for 1 1/2 pound loaf cycle. Add sunflower seeds & pumpkin seeds (or other nuts, etc.) toward the end of the kneading phase. If available on your machine, a 2-hour cycle works quite well. Measure out dry ingredients for a second loaf (mix!) at the same time.
A slicing machine will make nice thin slices if you freeze the loaf for an hour or two first. Carb count will vary with size of slice, of course. Based upon 14 slices, each slice will have 100 calories, 2gm fat, 9 gm protein, 9 gm carb & 2 gm fiber (equals 7 "essential" carbs).
I developed this recipe for the bagel feature on my breadmaker (Breadman ProArtisan), and it will make 12 nice chewy bagels, but I noticed that the rising dough looked like a perfect loaf of bread, so I use it more often for that. To make bagels, divide kneaded dough (which has been allowed to rise 30 min.) into 12 pieces (very stretchy, so may need to cut with a sharp knife). Shape each piece into a ball, stretching the "skin" around it as much as possible to make a smooth surface. Cover & let rise until doubled. Gently (this is a trick!) pull and press a hole in the middle of each bagel. Rest a little longer & bring 3 quarts of water to a boil, adding a little malt syrup or sugar (ugh!). Reduce heat to a simmer and preheat oven to 400 degrees. Gently lower each bagel into hot water & simmer 1 min., turning over in middle. Place on baking sheet, greased and/or sprinkled with cornmeal. You may sprinkle bagels with poppy seed, onion bits, sesame, etc., as well as an egg-white glaze. Bake until done, maybe as long as 25-30 min., though these are smaller than the recipe from which I took these directions. Have fun! My breadmaker takes care of those details for me.
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1 cup warm water (about 100 degrees)
1/2 tsp. sugar or honey (to activate the yeast)
2 1/2 tsp. yeast
1 cup gluten flour
1/2 cup ground flax seed (use small coffee grinder)
1/2 cup soy flour
1/4 cup oat flour (grind rolled oats)
1/4 cup wheat germ (or wheat bran)
1 tsp. salt
2 pkts Splenda
1-2 tbsp. sunflower seeds (opt.)
1-2 tbsp. pumpkin seeds (opt.)
Place water into breadmaker pan and sprinkle sugar and yeast into it. Allow to stand while combining other ingredients in bowl. Add these to the water mixture and set machine for 1 1/2 pound loaf cycle. Add sunflower seeds & pumpkin seeds (or other nuts, etc.) toward the end of the kneading phase. If available on your machine, a 2-hour cycle works quite well. Measure out dry ingredients for a second loaf (mix!) at the same time.
A slicing machine will make nice thin slices if you freeze the loaf for an hour or two first. Carb count will vary with size of slice, of course. Based upon 14 slices, each slice will have 100 calories, 2gm fat, 9 gm protein, 9 gm carb & 2 gm fiber (equals 7 "essential" carbs).
I developed this recipe for the bagel feature on my breadmaker (Breadman ProArtisan), and it will make 12 nice chewy bagels, but I noticed that the rising dough looked like a perfect loaf of bread, so I use it more often for that. To make bagels, divide kneaded dough (which has been allowed to rise 30 min.) into 12 pieces (very stretchy, so may need to cut with a sharp knife). Shape each piece into a ball, stretching the "skin" around it as much as possible to make a smooth surface. Cover & let rise until doubled. Gently (this is a trick!) pull and press a hole in the middle of each bagel. Rest a little longer & bring 3 quarts of water to a boil, adding a little malt syrup or sugar (ugh!). Reduce heat to a simmer and preheat oven to 400 degrees. Gently lower each bagel into hot water & simmer 1 min., turning over in middle. Place on baking sheet, greased and/or sprinkled with cornmeal. You may sprinkle bagels with poppy seed, onion bits, sesame, etc., as well as an egg-white glaze. Bake until done, maybe as long as 25-30 min., though these are smaller than the recipe from which I took these directions. Have fun! My breadmaker takes care of those details for me.
just thought I would like to let you, you are my saviour. After trying so many bread recipes and being disappointed and on the brink of giving up, I found yours. Thankyou very much Rosie
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