1/2 cup water (warm - 125 degrees)
1/2 cup heavy cream (room temp)
2 tablespoons oil
2 eggs (slightly beaten, room temp)
1/2 teaspoon salt
2 cups gluten flour
1 cup oat flour
1 cup protein powder
2 tablespoons yeast (or 2 packages yeast, RedStar seems to be best for breadmachines)
2 teaspoons sugar (the real stuff for the yeast to eat)
1.Spray 3 8 1/2 x 4 1/2 bread pans.
2.Put water, cream and oil in bread machine. Add eggs, salt, then flours, protein powder and sugar. make well in the center, and add yeast.
3.Start bread machine on regular cycle -watch dough during the knead process and check for consistency - should be a "ball" -add water or flour depending on if it's too wet or too dry.
5.Let machine do 1st rise and punchdown then remove.
6.Separate into 3 bread pans. Let rise again until 1/2" - 1" over top of bread pan. Bake at 350 for 25 - 30 minutes.
8.NOTES : Jury is still out on the carb count for high gluten flour - it seems to range from 64 per cup to 85 per cup — so it is not included in the total — but even at the highest of 85 per cup, 60 slices (20 per loaf), the total is only 4 carbs per slice!
Counts used for this recipe: 54 per cup of oat flour, 8 per cup of protein powder.
This has a little heavier texture than traditional white bread, more like a bagel -but the taste is incredible! No nasty soy aftertaste. I used vanilla protein powder which gave it a bit of a sweet taste.
- Serving Size 1 (38g)
- Recipe makes 20 servings
- The following items or measurements are not included below
- 1 cup protein powder
- Calories 109
- Calories from Fat 40 (37%)
- Amount Per Serving %DV
- Total Fat 4.5g 6%
- Saturated Fat 1.8g 9%
- Monounsaturated Fat 1.5g
- Polyunsaturated Fat 0.8g
- Trans Fat 0.0g
- Cholesterol 29mg 9%
- Sodium 72mg 3%
- Potassium 81mg 2%
- Total Carbohydrate 7.0g 2%
- Dietary Fiber 0.9g 3%
- Sugars 0.6g
- Protein 11.0g