Makes 1 Loaf
- 1 cup slightly warm water (105 – 110 degrees F)
- 2 Eggs (lightly beaten and at room temp)
- 1/2 cup of Oat Fiber
- 2/3 cup of Flaxseed Meal (I suggest pulsing in a food processor for approx 1 min)
- 1.25 cups of Vital Wheat Gluten
- 1 teaspoon Salt
- 4 Tablespoon powdered erythritol
- 1 teaspoon warm Honey
- 1/2 teaspoon Xanthan Gum
- 2 Tablespoons Butter cut into small pieces
- 1 package of active dry yeast (1 tbsp)
- Make sure the eggs and butter are at room temperature.
- Add warm water and honey to the mixing bowl of a kitchenaide or equivalent mixer with a dough hook attached and stir.
- Add the yeast and let bloom for 1 – 2min.
- Add sweetener, eggs, oat fibre, flax meal wheat gluten, xantham gum, salt and butter.
- Mix with a spatula until a dough ball forms and then knead with the dough hook for 7 minutes.
- Place the dough in a greased loaf pan and let rise covered with cling wrap that has been sprayed with cooking spray. I found that 2 hours of rise time is best.
- Bake at 375 F for 25 min.
- This recipe is from Deidre’s Kitchen (you tube) and it is the closest thing to regular bread I could find. Due to it’s fibre rich content, you will want to limit your consumption to 1 – 2 slices per day…to be blunt, if you eat too much – it can move things along in the digestive tract if you know what I mean!
- This bread is great for sandwiches and makes really good french toast as well.