1 1/2 Cup. Water 110-115 degrees
2 Eggs, slightly beaten (organic)
2/3 Cup. Ground Golden flax meal
1/2 Cup. Oat Fiber
1 Cup Vital Wheat Gluten
1/4 cup ground Psyllium Husk
2 Tbsp. Soften butter (grass fed)
4 Tbsp. Swerve, Sukrin ( powdered)
1 tsp. Salt
1 Tbsp baking powder
1/2 tsp. Xanthum gum
keep the last two ingredients separate
1 tsp. Honey (raw)
2 Tbsp. yeast
Ok... add the eggs to the bread machine first. add the water and the softened butter.(if eggs are cold soak in warm water for 5 minutes before cracking).
Next add and whisk all the dry ingredients in a separate bowl.
This is very important!!!!!! take another 1/4 cup water and heat to 110 to 115 degrees F. then add honey and stir... add yeast and set aside for 5 minutes. The yeast will form bubbles and a thick looking slime on top. This means your yeast is active. skim the top of the water (slime will be about an inch thick) and add the slime to the bread machine(NOT THE WATER). Immediately add dry ingredients to the bread machine and start. It should start mixing right away. i used the basic bread setting. 3 hours 50 minutes with dark crust selected and 2 pound loaf selected. DO NOT LIFT LID TILL ITS DONE!!!! Enjoy!!!!! i only figured out the carbs but its 104.8 total carbs per loaf. Take away 84 carbs because they are totally insoluble fiber. that leaves 20.8 carbs per loaf. i got a bout 10-12 slices out of a loaf. so around 2 net carbs per slice. 10 total carbs per slice. If you are a total carb counter you can easily get 18-20 thinner slices out of this and bring down the total carbs per slice to 5 or 1 net carb per slice. Recipe submitted by Tom Saunders
See More2 Eggs, slightly beaten (organic)
2/3 Cup. Ground Golden flax meal
1/2 Cup. Oat Fiber
1 Cup Vital Wheat Gluten
1/4 cup ground Psyllium Husk
2 Tbsp. Soften butter (grass fed)
4 Tbsp. Swerve, Sukrin ( powdered)
1 tsp. Salt
1 Tbsp baking powder
1/2 tsp. Xanthum gum
keep the last two ingredients separate
1 tsp. Honey (raw)
2 Tbsp. yeast
Ok... add the eggs to the bread machine first. add the water and the softened butter.(if eggs are cold soak in warm water for 5 minutes before cracking).
Next add and whisk all the dry ingredients in a separate bowl.
This is very important!!!!!! take another 1/4 cup water and heat to 110 to 115 degrees F. then add honey and stir... add yeast and set aside for 5 minutes. The yeast will form bubbles and a thick looking slime on top. This means your yeast is active. skim the top of the water (slime will be about an inch thick) and add the slime to the bread machine(NOT THE WATER). Immediately add dry ingredients to the bread machine and start. It should start mixing right away. i used the basic bread setting. 3 hours 50 minutes with dark crust selected and 2 pound loaf selected. DO NOT LIFT LID TILL ITS DONE!!!! Enjoy!!!!! i only figured out the carbs but its 104.8 total carbs per loaf. Take away 84 carbs because they are totally insoluble fiber. that leaves 20.8 carbs per loaf. i got a bout 10-12 slices out of a loaf. so around 2 net carbs per slice. 10 total carbs per slice. If you are a total carb counter you can easily get 18-20 thinner slices out of this and bring down the total carbs per slice to 5 or 1 net carb per slice. Recipe submitted by Tom Saunders
No comments:
Post a Comment