13 oz Wheat Gluten.
4 oz Soy Flour
4 oz Oat Flour (made by grinding porridge oats in coffee grinder or processor).
3 oz Almond Flour (Ground Almonds)
2 oz Ground Linseed (grind as for oat flour).
1 Teaspoon Salt
2 Pkts Dried Fast Action Yeast
22 fl oz warm water (blood heat)
1 Tablespoon Olive Oil
2 teaspoons of Xanthan gum (optional but aids the raising)
Mix dry ingredients together.
Add water and oil.
Knead using Almond Flour or Wheat gluten on worktop.
Put in 2 x 1 lb or 1 x 2 lb tin(s).
Leave to rise in a warm place for one hour (put inside plastic bag if you want to use less time). It should at least double in size.
Bake at 180 degrees electric or Gas 4 for 35 minutes. You can tell if it is done by "rapping" the bottom with your knuckles when you have turned it out. If it sounds hollow it is cooked, if not, return it to the oven for another 5 to 10 minutes).
This bread works out at an average of 4g carbs a slice. Anyway, the two loaves can be sliced up to 40 - 44 slices depending on personal taste. The carbohydrate count for the whole recipe is 130g so just divide by the amount of slices you get.
I use an electric slicer and it works a treat.