I share the goal of making bread that you can't tell from the regular stuff. I just got a shipment from Honeyville, and mixed up a batch of flour last night; it is made from equal amounts of Arise 5000 and oat bran, plus polydextrose, high maize resistent corn starch, vital wheat gluten, cream of tartar, salt. The flour itself is very light, but I don't know what its properties will be when mixed with water. I will say that I've had much, much better results in baking low carb breads by using half again as much -- or even double -- the amount of yeast the recipe calls for.

I'm still having uneven results -- my last batch was a disappointment (sticky dough and way too much whey protein powder to try to stiffen it), but the batch before last was excellent.

I'm still eating my current not-so-good batch, so I'll let you know how the next batch -- the one with the new Honeyville order -- works out.