No Egg Wheat Gluten Bread
Table of Content
What a lovely recipe and my absolute favourite 
. Nothing comes closer to the real bread than this recipe in my experience. It tastes great toasted, with eggs and can basically replace the traditional bread for a diabetic.
I came across the original recipe on a diabetes forum. I have, however, made minor modifications and adjustments.
Tip
- You can add various seeds, olives, onions, garlic etc to make different artisan breads. I have tried a number of variations and they all come out good.
- Instead of making rolls, you can bake it in bread pan to get 16 slices.
- For easy cutting using a pizza cutter, the dough can be rolled flat. Although in this case bake time should be reduced to 10 or 15 minutes.
Danger
As this recipe is based mainly on wheat gluten, it is not suitable for those with Gluten Intolerance. I am sure it's obvious but still.
Image¶
, Source: -
Ingredients¶
1. Olive Oil: 1 tbsp 2. Sugar: 1 tsp 3. Water: 300 ml 4. Vital Wheat Gluten: 1 cup 5. Wheat Bran: 1/4 cup 6. Oat Flour: 1/4 cup 7. Flax Meal: 1/4 cup 8. Almond Flour: 1/2 cup 9. Baking Powder: 1 tsp 10. Salt: 1 tsp 11. Dried Yeast: 7 gms(1 sachet) -
Cookwares¶
- Bowl
- Knife
- Oven
- Baking Sheet
-
Steps¶
- Add Olive Oil (1 tbsp) and sugar (1 tsp) in water (300 ml) and mix well.
- Take a bowl and add vital wheat gluten (1 cup).
- Add wheat bran (1/4 cup), oat flour (1/4 cup).
- Add flax meal (1/4 cup), Almond Flour (1/2 cup).
- Add baking powder (1 tsp), salt (1 tsp), dried yeast (7 gms(1 sachet)).
- Add liquid mix to dry mix and knead for 5 minutes.
- Once consolidated, chop into 8 rolls using a knife.
- Place the rolls on oiled baking sheet.
- Leave them to rise for 40 minutes to an hour.
- Bake in oven for 20 minutes at 180-190 C.
- Take out of oven and leave it out for 15 mimutes.
-
Process¶
Nutritional Info¶
Calculated Net Carb Info (Total Net Carbs for entire dish: 99.44)
| Ingredient | Amount | Recipe Unit | Conversion Factor | Amount used in Recipe(gms) | Net_carb/100gms | Source | Calculated Net Carb in recipe |
|---|---|---|---|---|---|---|---|
| Olive Oil | 1 | TBSP | 15.0 | 15.0 | 0.0 | NCCDB | 0.0 |
| Sugar | 1 | TSP | 5.0 | 5.0 | 100.0 | LABEL | 5.0 |
| Water | 300 | ML | 1.0 | 300.0 | 0.0 | UKDB | 0.0 |
| Vital Wheat Gluten | 1 | CUP | 240.0 | 240.0 | 15.0 | LABEL | 36.0 |
| Wheat Bran | 1/4 | CUP | 240.0 | 60.0 | 21.7 | NCCDB | 13.02 |
| Oat Flour | 1/4 | CUP | 240.0 | 60.0 | 60.0 | NCCDB | 36.0 |
| Flax Meal | 1/4 | CUP | 240.0 | 60.0 | 1.5 | LABEL | 0.9 |
| Almond Flour | 1/2 | CUP | 240.0 | 120.0 | 6.9 | LABEL | 8.28 |
| Baking Powder | 1 | TSP | 5.0 | 5.0 | 0.0 | NCCDB | 0.0 |
| Salt | 1 | TSP | 5.0 | 5.0 | 0.0 | NCCDB | 0.0 |
| Dried Yeast | 7 | GMS | 1.0 | 7.0 | 3.5 | UKDB | 0.24 |
| Grand Total | - | - | - | - | - | - | 99.44 |
Recipe in Cooklang
>> Serving Size: 8 rolls
>> Cooking Time: 90 minutes
>> Category: Continental
>> Type: Vegetarian
>> Image: wheat-gluten-no-egg-bread.jpg
>> Image-Caption: Finished product after adding onion, olives in the mix.
>> Source: http://www.lowcarbluxury.com/recipes/recipe-bread21.html
Add @Olive Oil{1%tbsp} and @sugar{1%tsp} in @water{300%ml} and mix well.
Take a #bowl{} and add @vital wheat gluten{1%cup}.
Add @wheat bran{1/4%cup}, @oat flour{1/4%cup}.
Add @flax meal{1/4%cup}, @Almond Flour{1/2%cup}.
Add @baking powder{1%tsp}, @salt{1%tsp}, @dried yeast{7%gms(1 sachet)}.
Add liquid mix to dry mix and knead for 5 minutes.
Once consolidated, chop into 8 rolls using a #knife{}.
Place the rolls on oiled #baking sheet{}.
Leave them to rise for 40 minutes to an hour.
Bake in #oven{} for 20 minutes at 180-190 C.
Take out of oven and leave it out for 15 mimutes.