Stella's Place

RESULTS: I used my bread maker setting for a gluten-free loaf, although this is NOT a gluten-free bread. It is a shorter cycle with only one rise. The bread rose nicely and browned well.

I let it cool for a bit, and sliced off the heel of the bread and buttered it. It tastes pretty good! Can’t wait to toast a slice for breakfast.

One of the things I miss on a low-carb diet is bread. I loved my morning toast!

I found a woman on YouTube who seems to have developed a bread recipe that produces a loaf that is more like regular wheat bread, but is very low carb. It is NOT gluten free! How does she do it, and does it work?

I haven’t tried her recipes yet, but I have the ingredients, and plan to make the bread machine version later today. I’ll let you know how it turns out.

The secrets are lupin flour (made from lupin beans, which are legumes and low carb), vital wheat gluten (which is zero carb), and oat fiber (not oat flour). I’ll post the recipe below, and her bread machine recipe video here. You can also make this recipe in the oven, and she has a video that explains how to do that too. The ingredient ratios are slightly different.

As an aside, a good friend of mine invested in a company that made lupin pasta. This was back in about 1989. The idea was good, but the investment flopped. I had a large inventory of the pasta back then!

Second aside: I have lost about 15 pounds so far after 2 months on this diet. It is slow and steady, and I am not hungry.

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