Another Flax Bread Recipe (with added Wheat Gluten)
 

I have been playing with recipes lately and as I have been trying some recipes using Vital Wheat Gluten I thought I would add some to my microwaved flax bread recipe to see if I could lighten it up a bit for a change.

This is what I came up with.

Mini flax/wheat gluten loaves
3 ounces of melted butter
4 heaped tablespoons of ground flax seed (linseeds)
2 heaped tablespoons of vital wheat gluten
1 heaped teaspoon of Baking Powder
3 medium eggs
6 tablespoons of cold water
Pinch of salt

Mix together thoroughly and spoon into a greased 6-miniloaf baking tin (has 6 rectulangar holes)

Bake in a medium oven 150 degrees C (300 degrees F) for about 15 minutes till brown.
Remove from oven and leave a few minutes then turn out onto rack to cool

It worked out well, and the texture is more open than my microwaved flax bread.



They do look a bit 'lumpy' and are about twice as high in the middle as the edges, so next time I will smooth the tops out and maybe make a dip in the centre so they rise more evenly.

According to my fitday for my brand of ingredients the counts for one serving (1/6th of the recipe) are:
128 calories
Fat 10 grams inc 3.5 g sat.fat/3.1 g polyunsat.fat/2.6 g monounsat.fat
Carbs 3.5 inc 2.6 fibre = 0.9 net carbs
Protein 6.3 grams

A ratio of fat 64%/protein 26%/carbs 9% for anyone keeping count of that.

I just tried this today with a few modifications and errors. Although my batch came out really flat and pancakey (my fault) so I just ate it with butter and a fork. I really enjoyed the taste and texture and look forward to doing it properly. It reminds me of French toast, which I love and thought I couldn't have.

I used a Vita-mix, thinking I could grind the flax whilst mixing everything else in and ended up with a really glutinous mess. I also forgot the baking powder.

Not sure if someone else has invented this yet, but years ago, I made a whipped maple butter with butter, Mapeline and sweetener to taste. It's great on eggs but this bread would be the perfect breakfasty "cake" to put it on.

Anyway, thanks for a great recipe!

I just made a double batch and baked it in a loaf tin - looks like a real loaf of bread and tastes so too

This looks really delicious and I would like to try it. I was wondering, do those ingredients expand/swell up that much to make such a big loaf or are you using a smaller loaf pan? I think my loaf pan is 8 inch.

Thank you.

Elizellen. I wanted to bump this up so you would see my question. Thank you

Sorry, I forgot to subscribe to this thread to see any responses.

I have just measured my loaf pan. It is a silicon one and measures about 9 inches by 4 inches.

I made the doubled recipe this morning and I MUST have done something wrong, b/c it looks NOTHING like the golden loaf above! In fact, it just seems like a HUGE piece of the regular microwave flax bread (rather spongy). Did I not add enough gluten? It was SO soupy when I poured it into the pan! And I ended up having to bake it for 45 minutes at 350 to get it cooked through!!

Help?

P.S. Forgot to mention that I am *not* a novice cook, so I am very surprised at this.

This is in the oven right now. Like yours Betsy, it's very soupy. I have mine in at 350 because that's what all the non LC quick breads bake at. We shall see. And, like you I too am not a novice cook. Just seemed like alot of liquid for such a small quantity of dry ingredients. I'll let you guys know how it turned out.

Lisa

Lisa - how did yours turn out?

I wonder if eggs are graded and sized the same way in the UK as they are in N.America? If you put 3 medium eggs in a measuring cup, how many ounces (or mLs) would you have? I know that 2 of the size eggs I use equal a hair under 1/2 cup or 125 mLs.

And how heaped, is a heaped TBS of flax & VGW?

I thought about the egg thing....as a cook, I always default to large size eggs for all of my recipes, unless specifically stated otherwise. And the "heaping" thing....that was pretty vague too. Oh well....maybe the OP will come back and clarify a few things!

Hi - sorry to be so slow responding.

I will weigh up a 'heaped tablespoon' and measure the volume of 3 medium eggs tonight when I get in from the gym and let you know.

OK - I weighed 4 heaped tablespoons of ground flax and it came to 3.75 ounces = approx 100 grams
2 heaped tablespoons of VWG = one ounce weight
3 medium eggs are about 4.5 UK fluid ounces = just over 1/2 a cup

Thanks Elizellen - that gives me what I needed to know to be reasonably sure of duplicating your results! Looks like a great bread - if I start now, it might just be ready for a sandwich for lunch!!!

Glenda

I hope it turns out OK, Glenda.

My last batch I made in Yorkshire pudding baking tins (muffin top tins in USA I think) and the recipe made 8 nicely rounded shallow buns - I had one for dinner before going to the gym split in half and spread with cream cheese!!