Low Carb Recipe Ideas
I have revised Diedre’s Kitchen Low Carb Bread to show you how to make this bread by using a weigh scale and measuring out all the ingredients.
I learn’t this from Just Jackie Low Carb on Facebook. She has put on a video to show you how to measure all your ingredients and get the perfect bread.
Now Jackie uses SAF instant Yeast and she swears by it. I ordered SAF Yeast on line and will never look back, it is fantastic.
This is an amazing recipe and I want to thank you again Diedre’s Kitchen on Youtube for creating a great Bread and thank Just Jackie Low Carb for instructions as to how to measure making the buns!
So lets get started and I will show you how to make it!
192 grams Vital Wheat Gluten
38 grams Oat Fiber
5 tablespoon powdered erythritol
84 grams Golden Flax Seed
1/2 teaspoon xanthen gum
1 1/4 teaspoon salt
Take all of the dry ingredients and mix in a bowl
200 gram hot tap water
2 eggs
30 grams butter
1 teaspoon honey
1 heaping tablespoon SAF Yeast
Wet Ingredients
200 grams hot tap water
2 beaten eggs ( Just Jackie used 1 egg and 1 egg white)
In your bread maker or industrial mixer , pour in the water and add the egg.
Then take your bowl with the dry ingredients and add on top of the water and egg.
Measure out 30 grams butter
Place pieces of butter around the edge of the dry mixer.
Make a well in the center of the dry mixer and take a teaspoon, spray with oil, add honey to the oiled spoon and pour into th well of the dry mixture.
Add 1 heaping tablespoon of yeast on top of the honey.
Close the bread maker lid and press start and let the bread maker mix the dough until it stops mixing. (My Breadmaker will beep numerous times to tell me to add nuts and seeds (ignore), then when the bread maker stops mixing, this is when I remove the dough)
The dough should be in a ball and not sticky. (sticky a little is ok)
Using a dough cutter, cut off a piece of dough and weigh on the scale 75 grams works well, ( Mine were approx 80 grams and made 9 buns)
Cover the sections of dough with a tea towel to keep from drying out.
Take one piece and with both hands start pressing and spreading your dough out to a flat round circle.
Then take all the edges and bunch together ( almost looks like the end of a balloon) once it looks like this take your thumb and push the dough inside of the round part of the balloon.
Remove your thumb and press the ends together and make your dough round, you can also roll the dough on the cutting board with your hand flat out on top and roll around between your hand and cutting board.
Grease your 8″ x 11″ and 8″ x 8″ Pyrex glass dishes.
Place dough in pan, spray oil on plastic wrap and cover dough.
Place in the microwave with a 4 cup measuring cup full of boiling water. Close the lid and let sit to make the dough rise. (approx 1 1/2 to 2 hours)
You can also do this in the oven, I turn the oven on just to warm it up, shut oven off. Place dish in oven. I still add a 4 cup measuring cup full of boiling water in the oven with the dish.
After an hour I did replace the boiling water.
It took 2 hours to have my buns rise to the perfect size.
Preheat oven 325 F and bake for 25 minutes
Make dough in Industrial Mixer
add water and yeast
add the honey, stir a little
add erythritol, beaten eggs
add oat fiber, flax meal, add vital wheat gluten,
add xanthem gum, salt
last ingredient butter
Turn on you mixer on a lower setting and it will take about 7 minutes
It will ball up and all you do is weight each bun and follow my directions on my video to make the buns.
If not making buns just shape the dough and make a loaf of bread with it!
Servings: 9 ( depends of the weight of the bun)
Yield: 5.2 net carbs
Stay healthy and live well
Gayle
