1001 Low-Carb Recipes: Hundreds of Delicious Recipes From Dinner to Dessert That Let You Live Your Low-Carb Lifestyle and Never Look Back (25 page)

One last useful tidbit: If you find you use a lot of buttermilk—for example, if you decide you really enjoy low-carb muffins and such—you can make your own buttermilk exactly the same way you’d make yogurt. Simply substitute a couple of tablespoons of commercial buttermilk for a “starter” instead of the yogurt.

This bread has a firm, fine texture and a great flavor.

1 cup (240 ml) water

¼ cup (25 g) oat bran

2 tablespoons (22 g) psyllium husks

¾ cup (75 g) vital wheat gluten

½ cup (64 g) vanilla whey protein powder

cup (40 g) rice protein powder

1 teaspoon salt

1 tablespoon (15 ml) oil

1 tablespoon (1.5 g) Splenda

2 teaspoons yeast

Put the ingredients in your bread machine in the order given and run the machine. When finished, promptly remove the loaf from the machine and bread case to cool.

Yield:
About 10 slices

Each with 5 grams of carbohydrates and 1 gram of fiber, for a total of 4 grams of usable carbs and 24 grams of protein.

Slice this extra-thin so you can “afford” two slices, and it makes a great grilled cheese sandwich.

½ cup (120 ml) warm water

½ cup (120 ml) heavy cream

1 tablespoon (14 g) butter, softened

1 egg

1 teaspoon salt

¾ cup (75 g) vital wheat gluten

2 tablespoons (14 g) raw wheat germ

2 tablespoons (14 g) wheat bran

¼ cup (45 g) psyllium husks

½ cup (60 g) oat flour

½ cup (64 g) vanilla whey protein powder

2 teaspoons yeast

Put the ingredients in your bread machine in the order given and run the machine. When finished, promptly remove the loaf from the machine and bread case to cool.

Yield:
About 10 slices

Each with 13 grams of carbohydrates and 7.5 grams of fiber, for a total of 5.5 grams of usable carbs and 19 grams of protein (more than two eggs!).

This bread is nutty and filling! Make sure you chop your sunflower seeds, or they’ll mostly sink to the bottom of your loaf.

½ cup (120 ml) warm water

½ cup (120 ml) heavy cream

1 tablespoon (15 ml) oil

1 egg

½ teaspoon salt

¾ cup (75 g) vital wheat gluten

½ cup (50 g) oat bran

cup (40 g) ground almonds

cup (40 g) sunflower seeds, coarsely chopped

¼ cup (32 g) rice protein powder

2 tablespoons (14 g) ground flaxseed

½ teaspoon blackstrap molasses

1 teaspoon Splenda

2 teaspoons yeast

Put the ingredients in your bread machine in the order given and run the machine. When finished, promptly remove the loaf from the machine and bread case to cool.

Yield:
About 10 slices

Each with 8 grams of carbohydrates and 2 grams of fiber, for a total of 6 grams of usable carbs and 21 grams of protein.

This is my de-carbed version of the bread that won my mom first prize at the county fair. This has the best texture of any low-carb bread I know!

¼ cup (20 g) rolled oats

2 tablespoons (14 g) raw wheat germ

cup (160 ml) boiling water

1 tablespoon (15 ml) blackstrap molasses

1 tablespoon (1.5 g) Splenda

1 tablespoon (14 g) butter, softened

1 teaspoon salt

½ cup (60 g) ground almonds

¾ cup (75 g) vital wheat gluten

¼ cup (32 g) vanilla whey protein powder

2 tablespoons (30 ml) water

2 teaspoons yeast

Put the rolled oats and wheat germ in the bread case of your bread machine. Pour the boiling water over them and let them sit for at least 15 minutes.

Add everything else in the order given and run the machine. When finished, promptly remove the loaf from the machine and bread case to cool.

Yield:
8 slices

Each with 5.5 grams of carbohydrates and 0.5 gram of fiber, for a total of 5 grams of usable carbs and 25 grams of protein.

Sugar-free pancake syrup gives this bread a very special flavor.

7 ounces (205 ml) water

2 teaspoons sugar-free pancake syrup

¾ cup (75 g) wheat gluten

½ cup (60 g) wheat protein isolate

¼ cup (20 g) rolled oats

2 tablespoons (14 g) wheat bran

¼ cup (25 g) wheat germ

2 tablespoons (14 g) ground flaxseed

1 tablespoon (8 g) oat flour

¼ teaspoon salt

1 tablespoon (14 g) butter, softened

2 teaspoons active baker’s yeast (one packet)

Put the ingredients in your bread machine in the order given, unless the instructions with your unit call for something quite different—then do it according to instructions!

Run the bread machine through two knead-and-rise cycles. In my cheapie, low-tech,
twelve-year-old bread machine, this means unplugging the machine when the first knead-and-rise cycle is through, plugging it back in, and hitting start again—but if your machine will automatically run two knead-and-rise cycles before baking, go with it. After the second rise, let the bread bake. Promptly remove the loaf from the bread case when done and cool before slicing and/or wrapping.

Yield:
12 slices

Each with 21 g protein; 5 g carbohydrate; 2 g dietary fiber; 3 g usable carbs. Carb count does not include the polyols in the sugar-free pancake syrup.

I like to eat this toasted, along with a bowl of soup.

1 cup (240 ml) warm water

¼ cup (25 g) oat bran

¼ cup (25 g) wheat bran

¼ cup (30 g) sesame seeds

¼ cup (32 g) vanilla whey protein powder

1 cup (100 g) vital wheat gluten

1¼ teaspoons salt

1 tablespoon (15 ml) blackstrap molasses

2 teaspoons yeast

Put the ingredients in your bread machine in the order given and run the machine. When finished, promptly remove the loaf from the machine and bread case to cool.

Yield:
12 slices

Each with 6.5 grams of carbohydrates and 1.7 grams of fiber, for a total of 4.8 grams of usable carbs and 18 grams of protein.

This bread has a firm, close-grained texture that lends itself to thin slicing. It also doesn’t rise more than about 4 inches (10 cm), but I liked the flavor and texture so much, I thought I’d include it anyway. Don’t eat poppy seeds if you’re facing a drug test! You run the risk of testing positive for opiates.

cup (160 ml) water