Breads Recipes

  

Breads Recipes 


Breads Recipes


Note: With so many Dr Atkins recipe books out we thought we may give you a variation to his bake mix so that if you wish you can use not only our recipes, but other recipes using Dr. Atkins  low carb mix as a template and create many of your own low carb recipes for a fraction of the cost.


Our Version of Atkins Bake Mix


Ingredients:


1 cup soy flour


2 cups soy protein isolate


2 Tablesp baking soda


1 Teasp salt


2 Tablesps Splenda Sift together then store and use as you would Dr. A's. It's much cheaper and things come out about the same.


**You could try substituting soy powder (milder taste) for the soy flour and substituting egg protein for soy.


 


 Superb melt in your mouth Rolls Recipes 


SERVING SIZE,one roll (of 18).  CARBS PER SERVING,:  2.8 grams of carb.


SERVING SIZE,one roll (of 16).  CARBS PER SERVING,:  3.1 grams of carb.


SERVING SIZE,one roll (of 12).  CARBS PER SERVING,:  4.2 grams of carb.


Ingredients:


¾ cup cold water plus 2 Tablesps (very important)


6 Tablesps butter (¾ stick)


¾ cup vital wheat gluten flour)


1/3 cup unbleached, all-purpose wheat (white) flour



 

trace of salt (two light shakes or to taste) Recipes 


3 eggs *


1 egg white


 

Preheat oven to 420°F.  Have ready one large, nonstick, heavy-gauge metal cookie sheet.  Put the water and the butter in a heavy 2-quart saucepan, preferably with a rounded bottom, over medium heat.  Occasionally stir the mixture while you wait for the butter to melt.


Meanwhile, thoroughly combine the two flours, and a pinch of salt in a medium-mixing bowl.


As soon as the butter has melted and the mixture begins to simmer, add the dry mix all at once, and stir vigorously with a wooden spoon.  Within just a few seconds, the dough will become smooth and leave the bottom and sides of the pan.  Keep stirring until no flour shows.  Cook for about 10 seconds longer and remove from heat. 


Put the hot saucepan on a cold burner or other safe surface.  Stir in the eggs, one at a time, mixing well after each addition.  At first the dough will appear lumpy. When the whole eggs have been added, the dough will be smooth.  It should be creamy and hold peaks with almost no settling.  Work in the egg white.  Now the dough will be just right; it will still hold its shape, but in softer peaks.  It should form mounds that do not spread on the cookie sheet, but sink back and broaden out slightly.  Occasionally, you may need to make a judgment call.  Depending on the size of the eggs, the dough may be sufficiently soft even before you add the final egg white.  In that case, omit the egg white or add it by the Tablesp.  The right consistency makes the best rolls.  Dough that is too stiff results in smaller rolls; dough that is too soft (i.e., spreads out wide on the cookie sheet) may result in flat rolls.


If you like, use your electric mixer to work in the eggs.  Simply transfer the hot dough from the saucepan to the mixer bowl and beat in the eggs, one at a time.  Do not over beat because if you do, the rolls may develop large air pockets.  Use a flat beater if you have one. 


Put spoonfuls of dough on the cookie sheet, choosing the size you prefer.  Use large Teasps or even soupspoons to drop the dough.  Place them fairly close together.


Bake the rolls for about 25 to 28 minutes or until they are golden brown and crusty on top.  Promptly freeze rolls that you do not plan to use the day they are baked.  Take them out of the bag to thaw at room temperature.  You can also put the frozen rolls in the oven, set at 350°F (no need to pre-heat), and bake for 5 minutes.  You can toast rolls (slice in half), but you need a wide-slot toaster or toaster oven.  The rolls toast rapidly, so use the lowest setting.


Save unused rolls in a dry place until rock hard.  They will be used for Magnificent Bread Crumbs.



All-Wheat Superb Rolls Recipes 


Note: The stone ground whole-wheat flour adds only 1.3 Teasps of flour to each roll (our of a total of 18 rolls).  You only gain 6.2 grams of carb for the batch; each whole-wheat roll, based on a count of 18, has 3.1 grams of carb.


Ingredients:


¾ cup cold water plus 2 Tablesps (very important)


6 Tablesps butter (¾ stick)


¾ cup vital wheat gluten flour


1/2 cup stone ground whole-wheat flour


    trace of salt (two light shakes or to taste)


3 eggs *


1 egg white


 

Preheat oven to 420°F.  Have ready one large, nonstick, heavy-gauge metal cookie sheet.  Put the water and the butter in a heavy 2-quart saucepan, preferably with a rounded bottom, over medium heat.  Occasionally stir the mixture while you wait for the butter to melt.


Meanwhile, thoroughly combine the two flours, and a pinch of salt in a medium-mixing bowl.


As soon as the butter has melted and the mixture begins to simmer, add the dry mix all at once, and stir vigorously with a wooden spoon.  Within just a few seconds, the dough will become smooth and leave the bottom and sides of the pan.  Keep stirring until no flour shows.  Cook for about 10 seconds longer and remove from heat. 


Put the hot saucepan on a cold burner or other safe surface.  Stir in the eggs, one at a time, mixing well after each addition.  At first the dough will appear lumpy. When the whole eggs have been added, the dough will be smooth.  It should be creamy and hold peaks with almost no settling.  Work in the egg white.  Now the dough will be just right; it will still hold its shape, but in softer peaks.  It should form mounds that do not spread on the cookie sheet, but sink back and broaden out slightly.  Occasionally, you may need to make a judgment call.  Depending on the size of the eggs, the dough may be sufficiently soft even before you add the final egg white.  In that case, omit the egg white or add it by the Tablesp.  The right consistency makes the best rolls.  Dough that is too stiff results in smaller rolls; dough that is too soft (i.e., spreads out wide on the cookie sheet) may result in flat rolls.


If you like, use your electric mixer to work in the eggs.  Simply transfer the hot dough from the saucepan to the mixer bowl and beat in the eggs, one at a time.  Do not over beat because if you do, the rolls may develop large air pockets.  Use a flat beater if you have one. 


Put spoonfuls of dough on the cookie sheet, choosing the size you prefer.  Use large Teasps or even soupspoons to drop the dough.  Place them fairly close together.


Bake the rolls for about 25 to 28 minutes or until they are golden brown and crusty on top.  Promptly freeze rolls that you do not plan to use the day they are baked.  Take them out of the bag to thaw at room temperature.  You can also put the frozen rolls in the oven, set at 350°F (no need to pre-heat), and bake for 5 minutes.  You can toast rolls (slice in half), but you need a wide-slot toaster or toaster oven.  The rolls toast rapidly, so use the lowest setting.


Save unused rolls in a dry place until rock hard.  They will be used for Magnificent Bread Crumbs.



* If possible, weigh the eggs for this recipe.  They should weigh between 62.0 grams and 64.0 grams (2.2 to 2.3 ounces).  You can find these eggs among large and extra large eggs.  If you have no scale, pick the smallest of the eggs in the carton.



Low-Carb Pastry Pizzazz Recipes 


This delicious treat adds only 1.9 grams of carb for a Superb Roll of any size.  Just add a glaze to the rolls once they are baked.  While the rolls are baking, make ½ or ¼ of the below mentioned glaze.  Apply the glaze thinly with a pastry brush to the tops of the hot rolls.  It will set within minutes.  The rolls will freeze well, even with the glaze.  Thaw at room temperature or follow directions for heating in the oven.


Glaze


SERVING SIZE ,icing for 1 cookie.  Carbs per serving  0.5 gram of carb. 


Number of servings:  280


Ingredients:


1 egg white (or 3 Tablesps sterilized egg white)


1 cup powdered sugar (unsifted)


3 Teasps vanilla extract



            Put the egg white and powdered sugar in the bowl of your electric mixer and beat on high speed until the sugar is absorbed and the mixture thickens a bit: scrape sides of bowl as needed.  Mix in the vanilla extract.  Apply icing with the tip of a knife or a small brush.  The icing dries quickly, particularly over freshly baked cookies, rolls, and so forth.  Store unused frosting, covered, in the fridge.  Always stir well before using.


Ingredients:


¾ cup cold water plus 2 Tablesps (very important)


6 Tablesps butter (¾ stick)


¾ cup vital wheat gluten flour


1/3 cup unbleached, all-purpose wheat (white) flour


    trace of salt (two light shakes or to taste)


3 eggs *


1 egg white



Preheat oven to 420°F.  Have ready one large, nonstick, heavy-gauge metal cookie sheet.  Put the water and the butter in a heavy 2-quart saucepan, preferably with a rounded bottom, over medium heat.  Occasionally stir the mixture while you wait for the butter to melt.


Meanwhile, thoroughly combine the two flours, and a pinch of salt in a medium-mixing bowl.


As soon as the butter has melted and the mixture begins to simmer, add the dry mix all at once, and stir vigorously with a wooden spoon.  Within just a few seconds, the dough will become smooth and leave the bottom and sides of the pan.  Keep stirring until no flour shows.  Cook for about 10 seconds longer and remove from heat. 


Put the hot saucepan on a cold burner or other safe surface.  Stir in the eggs, one at a time, mixing well after each addition.  At first the dough will appear lumpy. When the whole eggs have been added, the dough will be smooth.  It should be creamy and hold peaks with almost no settling.  Work in the egg white.  Now the dough will be just right; it will still hold its shape, but in softer peaks.  It should form mounds that do not spread on the cookie sheet, but sink back and broaden out slightly.  Occasionally, you may need to make a judgment call.  Depending on the size of the eggs, the dough may be sufficiently soft even before you add the final egg white.  In that case, omit the egg white or add it by the Tablesp.  The right consistency makes the best rolls.  Dough that is too stiff results in smaller rolls; dough that is too soft (i.e., spreads out wide on the cookie sheet) may result in flat rolls.


If you like, use your electric mixer to work in the eggs.  Simply transfer the hot dough from the saucepan to the mixer bowl and beat in the eggs, one at a time.  Do not over beat because if you do, the rolls may develop large air pockets.  Use a flat beater if you have one. 


Put spoonfuls of dough on the cookie sheet, choosing the size you prefer.  Use large Teasps or even soupspoons to drop the dough.  Place them fairly close together.


Bake the rolls for about 25 to 28 minutes or until they are golden brown and crusty on top.  Promptly freeze rolls that you do not plan to use the day they are baked.  Take them out of the bag to thaw at room temperature.  You can also put the frozen rolls in the oven, set at 350°F (no need to pre-heat), and bake for 5 minutes.  You can toast rolls (slice in half), but you need a wide-slot toaster or toaster oven.  The rolls toast rapidly, so use the lowest setting.


Save unused rolls in a dry place until rock hard.  They will be used for Magnificent Bread Crumbs.



Raisin Roll Delight Recipes 


Ingredients:


¾ cup cold water plus 2 Tablesps (very important)


6 Tablesps butter (¾ stick)


¾ cup vital wheat gluten flour


1/3 cup unbleached, all-purpose wheat (white) flour


    trace of salt (two light shakes or to taste)


1 ½ ounces of raisins


3 eggs *


1 egg white


Preheat oven to 425°F.  Have ready one large, nonstick, heavy-gauge metal cookie sheet.  Put the water and the butter in a heavy 2-quart saucepan, preferably with a rounded bottom, over medium heat.  Occasionally stir the mixture while you wait for the butter to melt.


Meanwhile, thoroughly combine the two flours, and a pinch of salt in a medium-mixing bowl.


As soon as the butter has melted and the mixture begins to simmer, add the dry mix all at once, and stir vigorously with a wooden spoon.  Within just a few seconds, the dough will become smooth and leave the bottom and sides of the pan.  Keep stirring until no flour shows.  Cook for about 10 seconds longer and remove from heat. 


Put the hot saucepan on a cold burner or other safe surface.  Stir in the eggs, one at a time, mixing well after each addition.  At first the dough will appear lumpy. When the whole eggs have been added, the dough will be smooth.  It should be creamy and hold peaks with almost no settling.  Work in the egg white.  Now the dough will be just right; it will still hold its shape, but in softer peaks.  It should form mounds that do not spread on the cookie sheet, but sink back and broaden out slightly.  Occasionally, you may need to make a judgment call.  Depending on the size of the eggs, the dough may be sufficiently soft even before you add the final egg white.  In that case, omit the egg white or add it by the Tablesp.  The right consistency makes the best rolls.  Dough that is too stiff results in smaller rolls; dough that is too soft (i.e., spreads out wide on the cookie sheet) may result in flat rolls.


If you like, use your electric mixer to work in the eggs.  Simply transfer the hot dough from the saucepan to the mixer bowl and beat in the eggs, one at a time.  Do not over beat because if you do, the rolls may develop large air pockets.  Use a flat beater if you have one. 


Once all eggs have been worked into the dough, stir in 1 ½ ounces of raisins.  The raisin rolls will not rise as high, but they will taste terrific.


Put spoonfuls of dough on the cookie sheet, choosing the size you prefer.  Use large Teasps or even soupspoons to drop the dough.  Place them fairly close together.


Bake the rolls at 425°F to 450°F for about 15 to 18 minutes and check early until they are golden brown and crusty on top.  Promptly freeze rolls that you do not plan to use the day they are baked.  Take them out of the bag to thaw at room temperature.  You can also put the frozen rolls in the oven, set at 350°F (no need to pre-heat), and bake for 5 minutes.  You can toast rolls (slice in half), but you need a wide-slot toaster or toaster oven.  The rolls toast rapidly, so use the lowest setting.


Save unused rolls in a dry place until rock hard.  They will be used for Magnificent Bread Crumbs.



Magnificent Bread Crumbs Recipes 


Note: preparation time depends on number of rolls.  Takes only two minutes per batch.



Use leftover Superb Rolls for making breadcrumbs.  One cup of commercial breadcrumbs has 76.0 grams of carb.  A cup of breadcrumbs made from Superb Rolls has 10.8 grams of carb.  Making breadcrumbs is an cinch with a food processor.  The crumbs keep practically forever at room temperature; you can also store them in the fridge or freezer.  Collect leftover rolls until you have a sizable batch.  Drop them in a container or into a roasting pan and cover with a light kitchen towel.  Never store them airtight.


            Cut the dry rolls in halves or quarters and toss them in the food processor using the metal blade.  Fill the processor (whatever size) about three-fourths full.  Pulse to get fine crumbs.  You can also put the chunks in a plastic bag and pound them with a meat mallet or use a rolling pin.  The crumbs are more heat sensitive than regular breadcrumbs, so reduce your heat setting slightly when cooking with them. 




Intense Garlic Bread Surprise Recipes 


Note: This recipe is quick to make.  You can use rolls of any size.  Use two rolls per serving (or more).  For two or three servings of garlic bread, mix 1/3 cup butter with 8 Teasps crushed garlic or 4 Teasps powdered garlic.  (1 Teasp crushed garlic has 1.0 gram of carb; 1 Teasp garlic powder has 2.3 grams of carb.)


Ingredients:


¾ cup cold water plus 2 Tablesps (very important)


6 Tablesps butter (¾ stick)


¾ cup vital wheat gluten flour (see Note)


1/3 cup unbleached, all-purpose wheat (white) flour


    trace of salt (two light shakes or to taste)


8 Teasps crushed garlic or 4 Teasps powdered garlic


3 eggs *


1 egg white


Parmesan cheese



Preheat oven to 420°F.  Have ready one large, nonstick, heavy-gauge metal cookie sheet.  Put the water and the butter in a heavy 2-quart saucepan, preferably with a rounded bottom, over medium heat.  Occasionally stir the mixture while you wait for the butter to melt.


Meanwhile, thoroughly combine the two flours, and a pinch of salt in a medium-mixing bowl.


As soon as the butter has melted and the mixture begins to simmer, add the dry mix all at once, and stir vigorously with a wooden spoon.  Within just a few seconds, the dough will become smooth and leave the bottom and sides of the pan.  Keep stirring until no flour shows.  Cook for about 10 seconds longer and remove from heat. 


Put the hot saucepan on a cold burner or other safe surface.  Stir in the eggs, one at a time, mixing well after each addition.  At first the dough will appear lumpy. When the whole eggs have been added, the dough will be smooth.  It should be creamy and hold peaks with almost no settling.  Work in the egg white.  Now the dough will be just right; it will still hold its shape, but in softer peaks.  It should form mounds that do not spread on the cookie sheet, but sink back and broaden out slightly.  Occasionally, you may need to make a judgment call.  Depending on the size of the eggs, the dough may be sufficiently soft even before you add the final egg white.  In that case, omit the egg white or add it by the Tablesp.  The right consistency makes the best rolls.  Dough that is too stiff results in smaller rolls; dough that is too soft (i.e., spreads out wide on the cookie sheet) may result in flat rolls.


If you like, use your electric mixer to work in the eggs.  Simply transfer the hot dough from the saucepan to the mixer bowl and beat in the eggs, one at a time.  Do not over beat because if you do, the rolls may develop large air pockets.  Use a flat beater if you have one. 


Put spoonfuls of dough on the cookie sheet, choosing the size you prefer.  Use large Teasps or even soupspoons to drop the dough.  Place them fairly close together.


Bake the rolls for about 25 to 28 minutes or until they are golden brown and crusty on top. 


Preheat oven to 300°F or 325°F.  Slice each roll into four or five pieces and spread the garlic butter on one side only.  Set the slices on a nonstick, heavy-gauge metal cookie sheet, garlic side up.  Sprinkle grated Parmesan cheese on top of the garlic bread slices, using about 1 ounce.  Bake for 10 to 12 minutes or until the slices have turned a golden color; the underside of the slices will also turn golden.


Promptly freeze rolls that you do not plan to use the day they are baked.  Take them out of the bag to thaw at room temperature.  You can also put the frozen rolls in the oven, set at 350°F (no need to pre-heat), and bake for 5 minutes.  You can toast rolls (slice in half), but you need a wide-slot toaster or toaster oven.  The rolls toast rapidly, so use the lowest setting.


Garlic and cheese add 9.0 grams of carb.  A single serving (based on two 3 ½-inch rolls) has 11.1 grams of carb.


Save unused rolls in a dry place until rock hard.  They will be used for Magnificent Bread Crumbs.



Cinnamon Walnut Muffin Jubilee Recipes 


Note: This is a tasty, high-protein, anytime snack that will stick with you.  The muffins are fiber-rich (2.5 grams per muffin).  These large (2.5 ounces) muffins each have 5.5 grams of carb.


Serving size, one muffin.  Carbs per serving,:  5.8 grams of carb.  Number of servings  12.


Ingredients:


12 ounces cream cheese, soft


5 eggs


15 packets Splenda sugar substitute


2 Teasps vanilla


1 ½ cups whole almond meal


1 cup unprocessed wheat bran


1 Teasp baking powder


2 Teasps ground cinnamon


1 cup chopped walnuts



Preheat oven to 325ºF.  Lightly grease a 12-cup muffin pan (heavy-gauge metal is best).  You can also use muffin liners.


Put cream cheese and two eggs in the bowl of an electric mixer.  Beat with a flat beater until smooth and fluffy.  Add the other eggs, one at a time, beating briefly after each.  On slow speed, stir in the rest of the ingredients except the walnuts.  When mixture is well blended, stir in the walnuts.


Fill the muffin pans almost to the top.  (The muffins will rise only slightly.)  Bake muffins for about 20 to 25 minutes or until golden brown.  These muffins freeze well.  Thaw at room temperature.



Cranberry Muffin Jubilee Recipes 


Note: .  A cranberry muffin has 4.8 grams of carb.


Ingredients:


12 ounces cream cheese, soft


5 eggs


15 packets Splenda sugar substitute


2 Teasps vanilla


1 ½ cups whole almond meal


1 cup unprocessed wheat bran


1 Teasp baking powder


1 cup whole or coarsely chopped (fresh or frozen) cranberries


Preheat oven to 325ºF.  Lightly grease a 12-cup muffin pan (heavy-gauge metal is best).  You can also use muffin liners.


Put cream cheese and two eggs in the bowl of an electric mixer.  Beat with a flat beater until smooth and fluffy.  Add the other eggs, one at a time, beating briefly after each.  On slow speed, stir in the rest of the ingredients except the cranberries.  When mixture is well blended, stir in the cranberries.


Fill the muffin pans almost to the top.  (The muffins will rise only slightly.)  Bake muffins for about 20 to 25 minutes or until golden brown.  These muffins freeze well.  Thaw at room temperature




Blueberry Muffin Jubilee Recipes 


Note: A cranberry muffin has 4.8 grams of carb.


Ingredients:


12 ounces cream cheese, soft


5 eggs


15 packets Splenda sugar substitute


2 Teasps vanilla


1 ½ cups whole almond meal


1 cup unprocessed wheat bran


1 Teasp baking powder


1 cup whole (fresh or frozen) blueberries


2 Teasps grated lemon peel



Preheat oven to 325ºF.  Lightly grease a 12-cup muffin pan (heavy-gauge metal is best).  You can also use muffin liners.


Put cream cheese and two eggs in the bowl of an electric mixer.  Beat with a flat beater until smooth and fluffy.  Add the other eggs, one at a time, beating briefly after each.  On slow speed, stir in the rest of the ingredients except the blueberries and lemon peel.  When mixture is well blended, stir in the blueberries and lemon peel.


Fill the muffin pans almost to the top.  (The muffins will rise only slightly.)  Bake muffins for about 20 to 25 minutes or until golden brown.  These muffins freeze well.  Thaw at room temperature. 


 


Savory Black Soybean Loaf Recipes 


Note: This tasty bread is easy to make and is gluten-free.  It is best baked in mini loaf pans (3x6 inches or similar).  Use three pans for this recipe.  Black soybeans are low in carbs and rich in fiber and protein.  You can freeze this bread, too.  One loaf has 11.7 grams of carb.


Serving size, one slice.  Carbs per serving,  1.2 grams of carb. 



Ingredients:


8 ounces cream cheese, soft


5 eggs


1 cup rinsed, lightly mashed organic black soybeans, drained


¼ cup whey protein powder


½ cup soy protein powder


1 Teasp baking powder


   pinch of salt


1 ¼ cups whole almond meal


            Preheat oven to 300ºF or 325ºF.  Lightly butter three mini loaf pans (use nonstick pans made of heavy-gauge metal).  For easy cleanup and removal, cut strips of waxed paper to fit in the bottom of the pans and allow them to hang over the edge by an inch or two.


            Put cream cheese and two eggs in the bowl of an electric mixer and beat with a flat beater until smooth and fluffy.  Add the remaining eggs, one at a time, beating briefly after each addition.  Add the remaining ingredients and blend at low speed or by hand.


            Spoon the batter into the pans and bake the bread for about 30 to 40 minutes or until done.  Cool before slicing.  Keep refrigerated (keeps for about 3 to 4 days).  Freeze bread that isn’t going to be used soon.



Splendid Banana Loaf Recipes 
 

Note: This is a tasty banana bread that has a rich banana flavor and is still fairly low-carb. 


Serving size,  one ½-inch thick slice.  Carbs per serving,  4.4 grams of carb. 


12 ounces cream cheese, soft


5 eggs


1 cup mashed bananas (about 3 medium-size bananas)


¼ cup soy protein powder


1/3 cup stone ground whole-wheat flour


1 Teasp baking powder


16 packets Splenda sugar substitute


2 Teasps vanilla extract


2 Teasps grated lemon peel (optional)


1 cup unprocessed wheat bran


1 cup whole almond meal


Preheat oven to 325ºF.  Lightly butter three mini loaf pans (use non-stick pans made of heavy0gauge metal).  Optional:  For easy cleanup and removal, cut strips of waxed paper to fit in the bottoms of the pans and allow them to hang over the edge by an inch or two.


            Put cream cheese and two eggs in the bowl of an electric mixer and beat with a flat beater until smooth, thick and fluffy.  Be sure to eliminate all cream cheese lumps.  Add the remaining eggs, one at a time, beating briefly after each addition.  Add the next seven ingredients and beat at slow speed.  Add the wheat bran and nuts, blending at low speed. 


            Spoon the batter into the pans and bake the banana bread for about 45 to 55 minutes or until done.  Cool before slicing.  Keep refrigerated (keeps for about 3 to 4 days).  Freeze bread that isn’t going to be used soon. 



Lower-Carb Splendid Banana Loaf Recipes 

 

Note: Each slice of bread yields only 3.6 grams of carb.


Ingredients:


12 ounces cream cheese, soft


5 eggs


1 cup mashed bananas (about 3 medium-size bananas)


½ cup soy protein powder


1 Teasp baking powder


16 packets Splenda sugar substitute


2 Teasps vanilla extract


2 Teasps grated lemon peel (optional)


1 cup unprocessed wheat bran


1 cup whole almond meal



Preheat oven to 325ºF.  Lightly butter three mini loaf pans (use non-stick pans made of heavy0gauge metal).  Optional:  For easy cleanup and removal, cut strips of waxed paper to fit in the bottoms of the pans and allow them to hang over the edge by an inch or two.


            Put cream cheese and two eggs in the bowl of an electric mixer and beat with a flat beater until smooth, thick and fluffy.  Be sure to eliminate all cream cheese lumps.  Add the remaining eggs, one at a time, beating briefly after each addition.  Add the remaining ingredients and beat at slow speed.  Add the wheat bran and nuts, blending at low speed. 


            Spoon the batter into the pans and bake the banana bread for about 45 to 55 minutes or until done.  Cool before slicing.  Keep refrigerated (keeps for about 3 to 4 days).  Freeze bread that isn’t going to be used soon. 


 


Splendid Cranberry Loaf Recipes 


Note: If you like the tart flavor of cranberries, you will love it.  A slice of cranberry bread has 3.2 grams of carb per slice


Ingredients:


12 ounces cream cheese, soft


5 eggs


¼ cup vital wheat gluten flour


¼ cup unbleached, all-purpose wheat (white) flour


1 Teasp baking powder


20 packets Splenda sugar substitute


1 cup unprocessed wheat bran


1 cup whole almond meal


1 ½ cups fresh or frozen cranberries, crushed lightly



            Preheat oven to 300ºF or 325ºF.  Lightly butter three mini loaf pans (use non-stick pans made of heavy0gauge metal).  Optional:  For easy cleanup and removal, cut strips of waxed paper to fit in the bottoms of the pans and allow them to hang over the edge by an inch or two.


            Put cream cheese and two eggs in the bowl of an electric mixer and beat with a flat beater until smooth, thick and fluffy.  Add the remaining eggs, one at a time, beating briefly after each addition.  Add the remaining ingredients except for the cranberries.  Mix together at low speed.  Then fold in the cranberries.


            Spoon the batter into the pans and bake the cranberry bread for about 40 to 50 minutes or until done.  Cool before slicing.  Keep refrigerated (keeps for about 3 to 4 days).  Freeze bread that isn’t going to be used soon.


 


All-Wheat-Flour Splendid Cranberry Loaf Recipes 


Ingredients:      


12 ounces cream cheese, soft


5 eggs


¼ cup vital wheat gluten flour


1/3 cup stone ground whole-wheat flour


1 Teasp baking powder


20 packets Splenda sugar substitute


1 cup unprocessed wheat bran


1 cup whole almond meal


1 ½ cups fresh or frozen cranberries, crushed lightly



Preheat oven to 300ºF or 325ºF.  Lightly butter three mini loaf pans (use non-stick pans made of heavy0gauge metal).  Optional:  For easy cleanup and removal, cut strips of waxed paper to fit in the bottoms of the pans and allow them to hang over the edge by an inch or two.


            Put cream cheese and two eggs in the bowl of an electric mixer and beat with a flat beater until smooth, thick and fluffy.  Add the remaining eggs, one at a time, beating briefly after each addition.  Add the remaining ingredients except for the cranberries.  Mix together at low speed.  Then fold in the cranberries.


            Spoon the batter into the pans and bake the cranberry bread for about 40 to 50 minutes or until done.  Cool before slicing.  Keep refrigerated (keeps for about 3 to 4 days).  Freeze bread that isn’t going to be used soon.  There is a negligible gain in total carb of 1.1 grams.


 


Better Butter cracker Treats Recipes 


Note: This cracker is so rich and flaky with a delicious buttery taste, these crackers are wonderful for just about any purpose including as plain munchies.  One cracker has a mere 0.6 grams of carb.



Carbs per serving ( one cracker) 0.6 grams of carb.  NUMBER OF SERVINGS:  90 to 95.



Ingredients:


8 Tablesps butter (1 stick), soft


4 egg yolks


1/3 cup unbleached all-purpose wheat (white) flour


1/3 cup vital wheat gluten flour


    salt to taste


    freshly ground black pepper to taste


1 Teasp baking powder


1 cup whole almond meal


 

            Once prepared, the dough will need to be refrigerated, so preheat oven to 300ºF or 325ºF shortly before taking dough from fridge.  Use two large, nonstick, heavy-gauge metal cookie sheets.


            Combine butter and two egg yolks in the bowl of an electric mixer and beat with a flat beater until thick and creamy.  Add the remaining yolks and beat some more.  Add all the other ingredients, stirring in at low speed or by hand.  Refrigerate dough for about 30 minutes or longer, until the dough firms up and can be handled without sticking.


            Form balls the size of grapes and put them on a cookie sheet.  Allow room for some expansion.  Flatten each cracker slightly with your fingertips.


            Bake the crackers for 9 to 11 minutes, one cookie sheet at a time.  The crackers should be barely golden with a slightly darker edge (avoid having the edges turn too dark).  These crackers are great keepers (even at room temperature).  They freeze well, too.


 


Sandwich Bread Recipes 


Note: Since this didn't rise much, I cut it in half crosswise, then cut each half into 4 slices so they were the size of regular bread. This is better toasted. Makes 8 slices @ 2. NET carbs


 Ingredients:


1/4 c ground sesame seeds

1/4 c ground flax seeds (0)

1/4 cup protein powder (2)

1/4 cup soy flour

3 eggs

1/2 c sour cream

1 1/2 t baking powder

1/2 t salt

4 T olive oil


Preheat oven 350. Mix all ingredients together. Pour into greased loaf pan. Bake 25 min. Total: 44 carb (19 NET carbs).


 


Pizza Crust Recipes 


Note: Total: 5 carbs.


This crust had a good texture without much "soy" taste. I would like to try it for sandwiches next.


 Ingredients:


3/4 cup soy protein powder or isolate

1/2 cup cream

3 large eggs

seasonings (garlic powder, basil)



Preheat oven to 350 and spray cookie sheet with non-stick spray. Mix protein powder, cream and eggs in bowl with whisk until smooth. Spread on cookie sheet. Bake 20 min. (can add sauce, cheese and toppings and put under broiler for few minutes)


 


Low-Carb Yeast Bread Recipes 


Note: Make 1 standard 1 1/2 lb loaf (8 1/2 x 4" x4") 16 slices=4.8 g ea; 20 slices=3.85 g ea; 22 slices = 3.5 g ea, based on flour being 65g.)


Ingredietnts:


1 c high gluten flour

1/2 cup wheat bran

1/4 c heavy cream

1/2 cup warm water

2 pkts yeast

1 t salt

2 t sugar (the real stuff)

2 T oil



Mix hot water and cream and pour into bread machine (or mixing bowl) pan. Add in yeast, sugar and salt and stir to mix for a second. Let sit for 5 min to let yeast proof. Mix flour and bran and add to water/yeast mixture. Let bread machine mix (or use whatever method you normally use) and let rise one time. (If not using bread machine, let rise in warm, draft free place for 1 hr. Punch down dough (may be slightly wet to touch, but suntill "doughy," not "batter-y". Place in bread pan and let rise for 60 min. Bake at 350 for 25-35 min. (person who came up with recipe let rise 2nd time in her oven and did not disturb it - just turned on the oven when it rose about the pan).


I dumped everything into my bread machine based on the bread machine directions. It only rose about 2" total, but is a great tasting bread with a regular wheat bread texture. I found it a little salty and would cut the salt next time. The crust is real "crusty".



Revolution Rolls Recipes 


Note: Makes 6 servings @ .7 carbs


Ingredients:


3 eggs

1 pkg. Splenda

dash salt

pinch cream of tartar

3 T cream cheese


Preheat oven to 300. Separate the eggs and add Splenda, salt and cream cheese to the yolks. Whisk this mixture together. In a separate bowl, whip egg whites and cream of tartar until stiff. Using a spatula, gradually fold the yolk mixture into the white mixture, being careful not to break down the whites. Spray a cookie sheet with Pam and spoon the mixture onto the sheet, making 6 mounds. Flatten each just a little. Bake about 35 minutes. Let them cool on sheet for few minutes, then remove to rack and cool.


 


Dottie’s Wasa Like Crackers Recipes 


Note: Total: 39 carbs


Makes 60 bite-size crackers @ .3 carb ea.



Ingredients:


1 cup wheat bran

2 tbsp oat flour

3 tbsp Designer whey powder

1 tbsp sesame seeds

1 tsp salt

1 1/2 cups water



Preheat oven to 350 and spray cookie sheet WELL. Mix ingredients and pour onto sheet. Spread (this is very watery. Try to get the bran mixture distributed evenly). Bake 10 min, remove sheet from oven, score crackers, and return to oven. Bake 15 min. more. Turn oven off and let sheet sit in oven 1 hour. Remove sheet from oven, and turn oven on to 250. With spatula, turn crackers over, and return to oven for 10-15 min. Turn oven off and let sheet sit in oven 1 hour. (Letting crackers sit in oven while it's off helps them to dry out).



White Bread Recipes 


Note: Total: 12 carbs , 10 slices @ 1 NET carb


Ingredients:


3/4 cup whey protein

1/8 cup "Just Whites" egg white powder

1 Tbsp baking powder

1 pkt splenda

1/8 t salt

1/4 cup heavy cream

3 large eggs

1/8 cup water

3 Tbsp olive oil



Preheat oven 400. Oil a Pyrex loaf pan. Mix all dry ingredients. Add wet ingredients and mix with hand mixer for one minute. Pour into loaf and bake 15-20 min.



I got 10 slices at a little more than 1 carb each by cutting the loaf in half crosswise; then standing each piece on end and slicing into 5 regular bread size slices. I've been told that you can substitute 1/8 cup gluten plus 1 tsp baking powder for the egg white powder, but I haven't tried it yet



Protein Bread Recipes 


Note: Total: 7 carb ,8 slices @ .88 carbs , cut this the same way as you would bread.


Ingredients:


3/4 cup soy isolate

2 T powdered egg whites

2 pkts Splenda

2 t baking powder

dash salt

5 T heavy cream

3 eggs, separated

dash cream of tartar

1/4 cup water

1/4 cup oil



Preheat oven 400 and spray 8" loaf pan. Beat egg whites with cream of tartar until stiff. Mix egg yolks, cream, water and oil. Sift in dry ingredients and mix well with electric mixer. Fold in egg whites carefully. Spoon into prepared pan and smooth top slightly. Bake 25 minutes or until bread pulls away from sides of pan and is nicely browned.



Low-Carb Bread Substitute Recipes 
 

Note: Total: 5 carb (4 NET carbs)


Makes 24 thin slices @ .2 carbs



Ingredients:


1/2 c soy isolate

1 t baking powder

3 large eggs

1 T oil

2 T water

2 T heavy cream

2 art. Sweetener

1/2 t cinnamon



Preheat oven to 350 and spray loaf pan with non-stick spray. Mix all ingredients in bowl with whisk until smooth. Spread into bottom of loaf pan. Bake 15-18 min, let cool 5 min. Remove from pan and finish cooling.


 


This makes a loaf about 1" high and the slices look like biscotti. The bread is a litle dry, but good for making French toast, and toasted with a lot of butter. You can add basil or other herbs instead of the sweetener and cinnamon



Garlic / Cheese Biscuits Recipes 


Note: Total: 26 carb (21 NET carbs)


Makes 18 @ 1.2 carbs



Ingredients:


3 eggs, beaten

1 1/2 cup whey protein powder

1/8 c oil

1/2 c cream

1/4 c water (add slowly, don't make too thin)

1 1/2 t butter extract

3 oz grated cheddar cheese

2 T baking powder

garlic powder (5 healthy shakes)


 

Preheat oven to 350. Mix all ingredients together. Dough will be almost like cookie dough. Drop by T onto greased cookie sheet. Bake 10-15 min, until slightly golden. (Makes 18, 2.1 carbs ea.)


 


I halved the recipe. These were good, a little dry like biscuits usually are. We ate them with butter and enjoyed. (The original called for Atkins Bake Mix, but I like them better with the whey protein powder)


 


Faux Pasta Recipes 


Note: Serves 2 @ 4 carb (2 NET carbs)



Ingredients:


1 pinch salt

1/2 cup soy protein isolate

2 T vital wheat gluten*

1 T soy flour

1 egg

1/4 cup water



Mix first 4 ingredients; add egg and water and mix to get bread type dough. Add more water if necessary. Roll out and cut into strips, or pinch off into little pieces. Drop into boiling water and let boil 1-2 min. (Not too long or it will get gummy). Drain and top with sauce.



*The vital wheat gluten I use (Hodgson mill) has 2 carbs and 1g fiber per Tbsp


This was surprisingly good. I used about 1/2 cup water, and the dough was a little too sticky to roll out. I didn't want to add any additional flour, so I pressed with my hands until it was as flat as I could get it, then cut it in strips. Many of the strips fell apart, but I just dumped it all into the boiling water and boiled for 2 min, stirring most of the time. There is very little taste (just like real pasta) but this has a great texture.


 


Wheat Like Crackers Recipes 



Note: Total: 34 carb (21 NET carbs)


Makes 60 @ .4 carbs


Ingredients:


1 c whey protein powder

1/3 cup oat flour

1/4 cup wheat bran

1 egg

1 3/4 cups water

1 t salt



Preheat oven to 350. Mix all ingredients. Should be a thick but spreadable batter. Spray 11x14x1 cookie sheet WELL with cooking spray. Pour and spread batter onto pan. Sprinkle with salt. Bake 25 min. Batter should be "set". Remove from oven and use knife or pizza cutter to "score" into whatever size crackers you want. The dough can suntill be a little wet as long as the score lines stay. (If they don't, put back in the oven for 5 min and try again). Bake about another 15-20 min until crispy and golden.



These were the closest to Wheat Thins I have tried. I think they are a little dry, but with dip or peanut butter, they are really good.


 


Garlic Cheese Faux-Cacia Recipes 

 

Note: makes 6 at 1.5 carbs each


Ingredients;


1 egg

1/2 cup whey protein powder

3 heavy shakes garlic powder

1 Tbsp oil

1/4 cup heavy cream

few shakes of oregano

1/2 tsp butter extract

1 oz cheddar cheese, shredded

1 tbsp baking powder


Preheat oven to 350. Mix all ingredients together. Add a little water if necessary to thin. Spray cookie sheet, and drop dough into 6 blobs (they will flatten a lot, and may run together). Bake 10 min until golden.


These are cheesy and garlicky and have a texture like foccacia. Someone can make  these by putting all the dough in a circle on a pizza stone, oiling the top and adding additional oil and cheese on top when done. (This may need to bake a little longer)


Eggs/Cheese


 


Scrumptious Bread Recipes 


Note: Measure accurately.


Gluten yeast bread can only rise one time so do not let it rise in the dough cycle.


The dough will be sticky. You cannot shape it like a regular loaf.


For best results, the loaf pan must be buttered and non-stick.


Your carb count will vary slightly depending on the whey protein you use. The one in this recipe has 0.5 per 31 g. (3/8 cup)



Ingredients:


3/4 cup warm water


1/4 cup whipping cream


2 large eggs


1 Tablesp olive oil


1/2 Teasp salt


1 1/4 cups wheat gluten + 2 Tablesps


1/2 cup oat flour


1/2 cup whey protein, vanilla


1/4 cup flax meal


2 Teasps baking powder


1 Teasp sugar


1 pinch stevia


2 1/2 Teasps bread machine yeast.


 

Add ingredients to bread machine in the order recommended for your unit. Run the dough cycle. Remove the dough before the rising begins (after 39 minutes in my machine). Dump the dough into a buttered non-stick pan. Wet your hands to smooth and shape the loaf. Cover and let rise in a warm place for sixty to seventy minutes. Bake in a conventional oven at 350 for 50 minutes. 22 slices per loaf




Since the yeast eats the sugar, it is not included in the carb count.


This is really good toasted and lots of butter.


 


Low-Carb Bread Recipes 


Ingredients:


1/2 cup water -- warmed


1/2 cup cream


1 Tablesp oil


1 large egg


1/4 Teasp salt


1 cup gluten flour


1 cup oat flour


2 Teasps yeast


1 Teasp sugar (to feed the yeast)



To your bread machine add the ingredients in the order given above. Use the dough setting and take out and bake in a normal bread pan. 30 minutes at 375 degrees 


 


Yummy Sticky Buns Recipes 


Ingredients:


Serving size: 12 3.3 grams each with frosting 1/2-cup butter -- melted, divided


1/2 cup Brown Sugar Twin -- divided


1/4 cup Splenda


1/4 c. sugar free maple Syrup, 7 grams per 1/4 c.


1/2 cup soy flour


1/2 cup miller's wheat bran


1 Tablesp baking powder


1 Tablesp vital wheat gluten


3 Teasps cinnamon


1/4 cup cream


1/4 cup water


2 whole eggs


2 Teasps vanilla


1/2 cup walnuts -- chopped



Heat oven to 350* Spray 12 muffin tins with Pam. Combine 1/4 cup of melted butter with, 1/4 cup of brown S Twin and L.C. maple syrup


Spoon equally into muffin cups. Sprinkle each cup with walnuts. Combine remaining brown ST, Splenda, flour, wheat bran, baking powder, wheat gluten, and cinnamon. Combine remaining melted butter, eggs, cream which has been diluted with the water, and vanilla. Add this to flour mixture, stir just until dry ingredients are wet. Spoon this evenly over walnuts in muffin tins.... Bake in upper third of oven for 18-20 minutes or until lightly browned


Remove from oven and loosen edges, invert onto cooling rack. Frosting Optional: Soften 1/2-c. cream cheese, sugar sub to taste, 1/2-tsp. vanilla, mix well.


 



Poly-Grain" Rolls Recipes 


Note: This is a whole grain-like bun, that rises higher than the original Atkins' (and stays puffed on cooling), has a nice "cracked wheat" texture, slices in half (for burgers) without disintegrating, and very nice flavor, not so eggy.



Ingredients:


3 eggs, room temperature, separated


1/4 tsp cream of tartar


3 Tbsp ricotta cheese


1 Tbsp soy flour


1 Tbsp vital wheat gluten


3 Tbsp wheat bran


2 Tbsp flax meal


1 tsp baking powder


2 - 3 Tbsp water


- Preheat oven to 500 F.


- Sprinkle cream of tartar over egg whites, set aside.


- Blend yolks, ricotta, soy flour, vital wheat gluten, bran and flax meal. Add a couple Tbsp water to "lighten" the batter a little, then stir in baking powder.


- Beat egg whites until stiff, then gently and quickly fold in the yolk mixture. Don't worry if there are a few streaks of white ... you don't want to break down the fluffy whites and end up with runny batter.


- Make 6 buns by mounding spoonfuls of the mixture on top of one another on a greased baking sheet


- Place in hot oven; immediately reduce heat to 300 F. Bake for 20 min. Then, reduce heat to 250 F and bake for another 20 min. Buns should be glossy, golden and firm to touch.


-         Cool on a rack completely, before storing in airtight container.


 


Delectable Rye Bread, Oven Baked Recipes 


Ingredients:


5 Teasps Yeast, Rapid Rise


2 Teasps sugar -- for the yeast


2 1/4 Cups warm water -- 110-115F max


2 Tablesps extra virgin olive oil (can use  safflower oil or canola oil or grapeseed oil)


2 Cups gluten, Vital Wheat, Millstream


1 Cup Rye Flour, Dark 100%, Rogers


1 1/3 Cups soy flour, Bob's Red Mill Stoneground


1/2 Cup Flax Seed Meal, Bob's Red Mill


1/2 Cup Wheat Bran Crude


1 Teasp sea salt,


 

Whisk the dry ingredients together in a bowl and set aside. Put the sugar and water into the bottom of your bread machine pan, and stir together. Add the oil. Pour the dry ingredients into the pan, load in the pan and run on the Dough cycle. Once kneaded and risen (1.5 hours max), put the dough onto a lightly floured (Atkins Bake Mix or oat flour, 2 Tablesps) board, cut in half and knead and roll the halves each lightly into a loaf shape, place in oil-sprayed loaf pans. Lightly spray the tops (I use an olive oil pump, can use panspray) and place a sheet of waxed paper over the top; let to rise for another 30 minutes or so in a warmish, draft-free spot.


 

Preheat oven to 350F. Bake for about 35 minutes or until an internal temperature of 190F.  Lay pans on their sides to cool for 15 or 20 minutes at least; then finish cooling on wire rack, also on their sides. Best sliced when very cool. Best kept refrigerated or frozen.


 


 Savory Spongy Loaf Bread Recipes 


Ingredients:


2 cups warm water


1 pkg. active dry yeast


1/2 tsp. sugar


1/2 tsp. salt


2 Tbsp. Olive oil


1 Tbsp. lemon or lime juice.


1 cup whey protein powder (natural flavor)


1 cup vital wheat gluten (70% protein, I used Bob's Red Mill)


1/3 cup flax meal


1/3 cup psyllium husks (replace with flax, if allergic)


1/3 cup almond meal


1/3 cup wheat bran


3 Tbsp. Splenda


1 1/2 tsp. baking powder


3 Tbsp. whipping cream


1 egg



Place the warm water in a large bowl and add the yeast, sugar, salt and lemon or lime juice. Place in warm oven, 100-150°F, until the yeast starts to foam. Mix the whey protein, wheat gluten, flax meal, psyllium husks, almond meal, wheat bran and baking powder. Add the olive oil to the yeast mixture then the dry ingredients. Mix well with a wooden spoon until smooth. You will be using a 5-x 9-x 3-inch nonstick loaf pan for the next procedure. If your pan is 5-inches high instead of 3-inches, you will not have to do this. Tear off a piece of aluminum foil that is 36-inches long. Fold the strip in half lengthwise. Make a “collar” by wrapping it loosely around the pan, 1-inch below the rim. Gently but firmly press the foil around the sides pan, making sure that it is secure. Straighten out the foil so it sticks straight up and brush the inside of the foil with oil. What you are doing is making the pan higher so the dough will not escape from the pan.


 

Place 3/4 of the mixture into the prepared pan. The pan should be 1/4 full. Beat the cream and egg into the remaining 1/4 of the mixture with. Place the two mixtures in the warm oven (100-150°F) for an hour. The mixture in the loaf pan should at least triple in size by this time. Take the cream and egg mixture and spread it gently and evenly over the top of the mixture in the bread pan. The bread will sink a little, and this is fine. The egg and cream mixture prevents the air from escaping while baking which will cause the bread to fall. Return to the oven (100-150°F) and let rise again for about an hour. With the bread suntill in the oven, turn the temperature up to 375°F and bake the bread for 45 minutes. Check by sticking a small thin knife in the middle to make sure it is dry. Remove from the pan and let cool. I cut it into slices when it is suntill warm and set them aside to let the moisture escape. Place in a paper bag and freeze them individually if you intend to store for a long period. Two or three days in the fridge should be fine. The whey powder makes this bread firm and uniform in consistency. It should be easy to slice it into 24-28 slices.


 


Cheddar Cheese Bread Recipes 


Note: This is a nicely flavored bread. Quite dense and similar to a biscuit in texture. I have also made it using cottage cheese and some herbs for a different flavor. The cottage cheese version is good for use as a "true" bread for a sandwich! (Way better than revolution rolls as a bread substitute!) .. This recipe can also be made using whey protein in place of the soy protein. I suspect you may also substitute Atkins bake mix for the soy flour but your carb counts will vary depending on the products you use. Soy protein however has 0 carbs.



Ingredients:


1/3 cup soy flour


1/3 cup soy Protein*


2 large eggs


1/2 Teasp baking powder


2 Tablesps sour cream


2 Tablesps olive oil


1/2 cup cheddar cheese -- grated


2 Teasps oregano


Preheat the oven to 375 F. Generously butter a loaf pan, 8 1/2 x 2 1/2.


 

Combine the soy flour, soy protein, eggs, baking powder, sour cream and oil in a bowl and mix well. Fold in half of the cheddar. Pour the batter into the pan and sprinkle the remaining cheddar on top.



Bake for 25 minutes, or until a tester comes out clean. Serve immediately or store, wrapped well in plastic wrap, in the refrigerator for up to 2 days or in the freezer for up to 1 month.


 


Scrumptious Bread II Recipes 
 

Ingredients:


1 pkg dry yeast (Rapid Rise/Highly Active)


1/2 Teasp sugar


1 1/8 cup "baby bottle warm" water (90-100°F)


3 Tablesps olive oil


1 1/2 Teasps baking powder


1 Teasp salt


1 Tablesp Splenda


1 cup Wheat Gluten Flour 


1/4 cup oat flour


3/4 cup soy flour


1/4 cup flax seed meal


1/4 cup coarse unprocessed wheat bran



Pour yeast into bottom of bread machine pan. Add sugar and water. Stir, and let sit. (This is "proofing" your yeast to see if your yeast is alive. If it's not bubbling, it's dead and you can replace it without wasting all of the other ingredients).



In the meantime, mix all other dry ingredients together in a bowl. Add oil to bread machine pan. Add mixed dry ingredients. Set your machine to the basic cycle (3-4 hours) and bake.


Cool on a rack and enjoy.



The sugar is totally consumed by the yeast and does not contribute to the carb count. I keep a few packets of restaurant sugar on-hand for this purpose so I never have to have a supply of actual sugar in the house. 


 "I've had best results using "Bob's Red Mill: Vital Wheat Gluten Flour". Whatever brand you use should be 6 grams (no fiber) per 1/4 cup on label and approx. 75% - 80% protein. It works great, keeps the taste and texture just like bakery bread, and keeps the carb count very low." - Lora