Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenLow_carb - Bread - Low Carb Bread
Famous Authors (View All Authors)
Low_carb - Bread -  Low Carb Bread Post by :skynote Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1516

Click below to download : Low_carb - Bread - Low Carb Bread (Format : PDF)

Low_carb - Bread - Low Carb Bread

3 cups warm water
1 tablespoon active dry yeast
4 cups Bob's Red Mill Vital Wheat Gluten Flour *
1 whole egg, beaten
2 tablespoons olive oil
1/2 teaspoon salt
2 tablespoons Splenda (sucralose) **
*or another gluten wheat flour
**or 2 tbsp sugar

Combine warm water and yeast. After yeast dissolves (3 to 5 minutes), beat in 2 cups gluten flour. Let mixture rise in a warm place until light and foamy (about 60-90 minutes).

In a large mixing bowl, combine egg, olive oil, salt, and Splenda. Beat in about 2 cups gluten flour. Use ONLY enough flour to make a dough that will knead well. Mix in yeast/flour mixture.

Preheat oven to 350°F (180°C). Knead bread for approximately 10 minutes (because of the gluten, it will become difficult to knead in about half that time).

Let rise until doubled (about 1 hour) in bulk. Shape into 2 loaves. Place in loaf pan or on baking sheet. Bake in preheated 350°F (180°C) oven about 1 hour.

NOTE: Check your bread machine manual for instructions on making this bread by machine.

Nutritional Information (per slice): 262 Calories (kcal); 6g Total Fat; (21% calories from fat); 48g Protein; 3g Carbohydrate; 12mg Cholesterol; 156mg Sodium.
Dietary Exchanges: 6 1/2 Lean Meat; 1/2 Fat
If you like this book please share to your friends :

Low_carb - Breakfast -  Low Carb Cottage Cheese Pancakes Low_carb - Breakfast - Low Carb Cottage Cheese Pancakes

Low_carb - Breakfast -  Low Carb Cottage Cheese Pancakes
1/3 cup flour (1/2 soy flour) 1 large egg 2 packets Splenda 1/4 tsp salt 1 tsp lemon juice 1/3 cup cottage cheese In medium bowl, beat the eggs, Splenda, salt and lemon juice. Sift the flour into the mixture. Fold in the cheese. Heavily spray a skillet. Gently spread batter into 2 cakes, approx 5"x3" ovals, leaving the cake 1/2" thick. Lightly brown on both sides. Be careful when turning "cakes" over. Remove to plate. Spread with butter and sprinkle with 1/2 packet Splenda and some ground cinnamon. Risa's Food Service http://www.geocities.com/radiorlg

Low_carb - Beef -  Zucchini Meat Loaf Italiano Low_carb - Beef - Zucchini Meat Loaf Italiano

Low_carb - Beef -  Zucchini Meat Loaf Italiano
2 medium zucchini, chopped medium fine 1 medium onion, chopped 2 cloves garlic (to 3), crushed 2 tablespoons fresh parsley, snipped Olive oil 1.5 lbs. ground beef 1 egg 3/4 cup Parmesan cheese, grated 1 teaspoon salt 1/2 teaspoon pepper Preheat oven to 350°F. Saute the zucchini, onion, and garlic in a few tablespoons of olive oil for about 7-8 minutes. Let it cool a bit, then put it in a big bowl with the other ingredients. Using clean hands, mix thoroughly. This will make a rather soft mixture. You can put it in a big loaf pan if you