I know, I might be a little bit of a show-off, but this really is the best low carb bread I’ve ever had. Heck, even my husband loves it, and he is incredible reserved at trying too many low carb readjusted recipes. Classical guy!
It is perfect for toasts, with melting butter on it and even for croutons, with a pinch of garlic powder. Most important, it is also vegan, so no egg-y taste here. Here we go:
- 100 grams soy flour
- 50 grams wheat gluten
- 25 grams mix seeds (sunflower, flax, poppy)
- 3 grams dried yeast
- 100 ml warm water
Mix together the dried ingredients, then add water step by step, until you will obtain an elastic dough. If needed, add more gluten. Set aside, covered with a clean napkin, for about an hour. Form the dough into a loaf and put it in the oven, at around 170 degrees, for about 40 minutes. If you double the quantities, for a normal size loaf, increase the time to one hour. Enjoy with whatever you feel like!
I had a 260 grams loaf, with 16 grams of carbs and 10 grams of fiber.