1001 Low-Carb Recipes: Hundreds of Delicious Recipes From Dinner to Dessert That Let You Live Your Low-Carb Lifestyle and Never Look Back (26 page)

cup (70 g) gluten

3 tablespoons (20 g) wheat bran

3 tablespoons (25 g) oat flour

cup (80 g) almond meal

cup (35 g) wheat protein isolate

2 tablespoons (18 g) poppy seeds

3 tablespoons (25 g) powdered milk

1 tablespoon (14 g) butter, softened

2 teaspoons active baker’s yeast

½ teaspoon salt

1 tablespoon (1.5 g) Splenda

Put everything in a bread machine in the order specified in the instructions that come with your unit. Run the dough through two knead-and-rise cycles and then bake. When finished, promptly remove the loaf from the bread case and cool before slicing thin to serve.

Yield:
About 12 slices

Each with 19 g protein; 6 g carbohydrate; 2 g dietary fiber; 4 g usable carbs.

I love rye bread, and it’s so nice to be able to have it again! Leave out the caraway if you don’t like it, but to many of us, it’s just not proper rye bread without it.

1 cup (240 ml) warm water

½ cup (50 g) wheat bran

½ cup (60 g) whole grain rye flour

¼ cup (32 g) rice protein powder

¾ cup (75 g) vital wheat gluten

1 teaspoon salt

1 tablespoon (15 ml) oil

1 tablespoon (6.3 g) caraway seeds

1½ 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 6.8 grams of carbohydrates and 2 grams of fiber, for a total of 4.8 grams of usable carbs and 14 grams of protein.

This is so sweet and cinnamony! Have a slice of this toasted and slathered with butter for breakfast, and you’ll never know you’re on a low-carb diet!

¾ cup plus 2 tablespoons (190 ml) warm water

¼ cup (25 g) oat bran

½ cup (60 g) ground almonds

cup (40 g) vanilla whey protein powder

1½ teaspoons cinnamon

¾ cup plus 3 tablespoons (95 g) vital wheat gluten

¼ cup (6 g) Splenda

1 tablespoon (15 ml) oil

1 teaspoon salt

2 teaspoons yeast

2 tablespoons (18 g) raisins, each snipped in half

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 grams of carbohydrates and 0.6 grams of fiber, for a total of 5.4 grams of usable carbs and 19 grams of protein.

The reason you cut the raisins in half is to let them distribute more evenly throughout the bread; even so, there aren’t a lot of them, I’ll admit. That’s because the raisins are the highest-carb part of this bread. If you want, you can leave them whole so each one will be more noticeable.

Many low carbers tell me they miss having “a little something” with a cup of coffee or tea for breakfast and express a profound weariness with eggs. Here’s something for you! This Zucchini Bread is moist, sweet, cinnamon-y, and delicious— not to mention being low carb and having as much protein per slice as a couple of eggs!

½ cup (120 ml) canola oil

¼ cup (60 ml) sugar-free imitation honey

2 eggs

cup (80 g) plain yogurt

1 cup (125 g) pumpkin seed meal*

1 cup (125 g) vanilla whey protein powder

1½ teaspoons baking soda

½ teaspoon salt

1 teaspoon cinnamon

cup (18 g) Splenda granular

1 cup (125 g) chopped walnuts

1½ cups (180 g) shredded zucchini (about one 6-inch [15-cm] zucchini)

Preheat the oven to 350°F (180°C, or gas mark 4).

In a good-sized mixing bowl, combine the oil, imitation honey, eggs, and yogurt. Whisk these together. Now, in a second bowl, add the dry ingredients: the ground pumpkin seeds, vanilla whey protein powder, baking soda, salt, cinnamon, and Splenda. Stir them together, making sure any little lumps of baking soda get broken up. Now whisk the dry ingredients into the wet ingredients. Stir just until everything is well combined; There is no need for prolonged beating. Finally, stir in the walnuts and the shredded zucchini, mixing well.

Pour the mixture into a loaf pan you’ve sprayed well with nonstick cooking spray—my loaf pan is large, 5 × 9 inches (13 × 23 cm). Bake for about 50 minutes or until a toothpick inserted into the center comes out clean. Turn the bread out onto a wire rack for cooling.

Yield:
About 16 slices

Each with 14 g protein; 5 g carbohydrate; 2 g dietary fiber—for a usable carb count of just 3 g a slice. Carb count does not include polyols in the sugar-free imitation honey.

*To make your own pumpkin seed meal, buy raw shelled pumpkin seeds, which are sometimes called pepitas (not the salted pumpkin seeds in the shell sold as snacks). Grind them in your food processer with the S-blade until they reach a cornmeal consistency.

This is so named because both rice bran and flax are known to lower cholesterol. Want more good news? This bread tastes as good as it is good for you.

1 cup plus 2 tablespoons (270 ml) water

cup (30 g) rice bran

cup (20 g) flaxseed meal