No Egg Wheat Gluten Bread
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.
The link to the source of this recipe now does not work and takes to some strange site so I have removed it. the recipe on the site was called Gabi's World-Famous Bread.
Danger
This recipe is based on wheat gluten so it is not suitable for those with Gluten Intolerance. I am sure it's obvious but still.
Key Stats¶
12.01 Net Carbs per Serving
Cooking Time: 90 minutes
Serves: 8 rolls
Type: Vegetarian
Category: Continental
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Ingredients¶
S.No Ingredient Amount Step 1. Olive Oil 1 tbsp Step 1 2. Sugar 1 tsp Step 1 3. Water 300 ml Step 1 4. Vital Wheat Gluten 1 cup Step 2 5. Wheat Bran 1/4 cup Step 3 6. Oat Flour 1/4 cup Step 3 7. Flax Meal 1/4 cup Step 4 8. Almond Flour 1/2 cup Step 4 9. Baking Powder 1 tsp Step 5 10. Salt 1 tsp Step 5 11. Dried Yeast 7 gms(1 sachet) Step 5
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Cookware¶
- Oven
- Bowl
- Knife
- Baking Sheet
Nutritionix Link
Copy the ingredients from below and adjust as needed.
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Steps¶
- Step 1: Add
1 tbsp Olive Oil and1 tsp sugar in300 ml water and mix well. - Step 2: Take a bowl and add
1 cup vital wheat gluten . - Step 3: Add
1/4 cup wheat bran ,1/4 cup oat flour . - Step 4: Add
1/4 cup flax meal ,1/2 cup Almond Flour . - Step 5: Add
1 tsp baking powder ,1 tsp salt ,7 gms(1 sachet) dried yeast . - Step 6: Add liquid mix to dry mix and knead for 5 minutes.
- Step 7: Once consolidated, chop into 8 rolls using a knife.
- Step 8: Place the rolls on oiled baking sheet.
- Step 9: Leave them to rise for 40 minutes to an hour.
- Step 10: Bake in oven for 20 minutes at 180-190 C.
- Step 11: Take out of oven and leave it out for 15 mimutes.
- Step 1: Add
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Process¶
Nutrition Info¶
Nutrition Labels¶
Scroll to see nutrition facts for different servings and weights for this recipe.
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Net Carbs in each Ingredient¶
Ingredient Qty in recipe Net Carbs (gms) Qty in gms Source OLIVE OIL 1 TBSP 0 15 Nutritionix SUGAR 1 TSP 5 5 Nutritionix WATER 300 ML 0 300 Nutritionix VITAL WHEAT GLUTEN 1 CUP 31.66 240 Nutritionix WHEAT BRAN 1/4 CUP 13.03 60 Nutritionix OAT FLOUR 1/4 CUP 35.52 60 Nutritionix FLAX MEAL 1/4 CUP 0.95 60 Nutritionix ALMOND FLOUR 1/2 CUP 8.28 120 UKDB BAKING POWDER 1 TSP 1.38 5 Nutritionix SALT 1 TSP 0 5 Nutritionix DRIED YEAST 7 GMS 0.25 7 UKDB
Cooklang¶
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.
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}.