I’ve tried Final Bread, I’ve tried Gabi’s bread, and I’ve tried others. They just didn't taste enough like bread to me, so I set out to create my own low-bread carb. 6 experimental loaves later, this is what I came up with. It looks and tastes very much like wheat bread. Hope you like it!

Ingredients:

3/4 cup water
1 tablespoon butter
1 1/2 teaspoon sugar (for the yeast)
1 egg

3/4 cup vital wheat gluten
1 cup miller's wheat bran
1/2 cup oat flour
1 tablespoon Splenda
1/4 teaspoon salt
1 package rapid-rise yeast

Measure out the water (COLD) in a glass measuring cup, and then add the butter and sugar. Microwave until the water/butter/sugar reaches 110 degrees F. That takes ~30 seconds with my microwave. Slightly beat the egg and add it to the water. Make sure the mixture is still between 100 and 110 degrees F. Why? Because yeast can be very finicky. While the yeast is “testing”, mix the remaining ingredients in a separate bowl. Verify that the yeast is bubbling/frothing, and put the dry ingredients on top of the wet ingredients in your bread machine. Start your bread machine using the white-bread cycle.

Notes: I use a cheap Oster bread machine which does not allow me to control the number of times the bread kneads/rises. My bread turns out just fine anyway. The amount of sugar used plays a critical role in how much the yeast rises. The Splenda and salt make the bread taste more like the mass-produced bread we are all accustomed to. I use Bob’s Red Mill vital wheat gluten and unprocessed wheat bran, but I’m sure other brands will work just as well with little or no fine-tuning.

Carbs: wheat gluten: 18 grams; wheat bran: 28 grams; oat flour: 32 grams, Splenda: 1 gram; sugar: eaten by yeast
Fiber: wheat bran: 24 grams; oat flour 5 grams
Net carbs for loaf: 49 grams. 15 slices = 3.3 carbs/slice