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:
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.