View Full Version : Perfect bread recipe: sandwiches; toast; crackers!
Welcome to the Active Low-Carber Forums
Support for Atkins diet, Protein Power, Neanderthin (Paleo Diet), CAD/CALP, Dr. Bernstein Diabetes Solution and any other healthy low-carb diet or plan, all are welcome in our lowcarb community. Forget starvation and fad diets -- join the healthy eating crowd! You may register by clicking here, it's free!
Thu, Jun-24-04, 00:26
After experimenting with a lot of bread recipes I found on this fabulous board, I've finally made the perfect (to me) sandwich bread! It's firm once it cools, and toasts like a crunchy dream! I bake it in the shallowish tray that came with our toaster oven, and it comes out thin as a slice of bread, and it really does taste like real wheat bread! If I add a little water to thin it and bake an even shallower tray, it makes crackers! Yes, real actual crackers that can hold cheese and stuff! I AM SO HAPPY!
1/4 cup wheat bran (Bob's Red Mill)
1/4 cup soy flour
2 T vital wheat gluten (Bob's Red Mill)
1 1/2 teaspoon baking powder
2 teaspoons powdered egg white
1/2 cup water (adjust for consistency)
2 T half-and-half
1 T butter
1/4 teaspoon salt (if desired)
Just mix it and pour it into something that will produce a nice, flat sheet (it will rise a little bit during baking). SPRAY THE PAN FIRST: this is a sticky dough and can be hard to get out. Bake in toaster oven at 400 for about 20 minutes. I brushed the top with a mixture of melted butter and half-and-half for a lovely chewy crust -- yum!
Immediately turn bread out onto flat surface to cool. Can be stuck right back in the toaster oven (or probably into a regular toaster) for crispy toast.
Whole recipe (makes four slices): 368 calories; 20 g fat; 25 g carb; 10 g fiber; 30 g protein.
Copyright 2000-2019 Active Low-Carber Forums @ forum.lowcarber.org
, Copyright ©2000-2019, Jelsoft Enterprises Ltd.