Ok, finally posting recipe! Where does the time go? :) I've been really loving this new bread for my sandwiches. It slices easily, holds together when you take a bite and tastes great!! I wanted a bread that was super healthy, had nutritional carbs, high protein, low glycemic and didn't cost an arm & leg to make.
I used my Spectacular Gluten Free Bread recipe with the following changes. Or for a great Low Carb Bread you should try my new Really Good Paleo Bread! Hope you enjoy!
Please see the original recipe for all of the instructions
GF High Protein Bread Changes (see and print the original recipe for the additional ingredients that did not change)
Wet Ingredients:
Decrease water to
1 cup warm water (start with a cup and add a little if the dough is too dry in the machine)
1/4 cup organic honey (delete sugar from dry ingredients in original recipe)
Dry Ingredients (Use the recipe below Instead of the Original Flour Mix) all the rest of the dry ingredients in the original recipe stay the same except the sugar if you are using honey.
1 cup GF Millet flour
1 cup finely ground Almond meal (grind approx 2/3 cup raw almonds in your coffee grinder or food processor, sift and regrind any large bits and remeasure)
1 cup tapioca starch/flour
1/2 cup garbanzo bean flour
3 tablespoons ground flax meal
1/3 cup whole seeds of your choice
2 pkts of Stevia- opt
Top layer
Increase Yeast to
1 tablespoon active yeast or Bread Machine yeast. I use SAF-Instant
After rising- gently smooth the top with wet fingers and sprinkle well with sesame seeds
Happy Gluten Free Bread making!! Let me know if you have any questions.
Ali
Hi Ali,
ReplyDeleteYour bread is beautiful, the texture of the product looks perfect. I can't wait to give this recipe a try. Hope you are having a great weekend and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
Thank you Miz Helen, it's so sweet of you to leave a comment! I can't wait to hear how the bread comes out for you. Please come back and let us know how you like it!! hugs, Ali
ReplyDeleteVery cool, thank you for sharing! I am always on the lookout for great GF bread recipes. Especially ones that work in a bread machine! Thanks for linking up at our Gluten Free Fridays party! We had some fabulous entries this week! Our gluten free blogger directory is growing too! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :) See you next Friday! Cindy from vegetarianmamma.com
ReplyDeleteCongratulations!
ReplyDeleteYour recipe is featured on Full Plate Thursday this week. Hope you are having a great week and enjoy your new Red Plate!
Come Back Soon!
Miz Helen
Woo hoo!! I am thrilled and honored!! Thank you so much for featuring my recipe Miz Helen. You made my day. hugs, Ali
ReplyDeleteMy wife has diabetes and was missing the breads I used to make for her so I was looking for a good low card bread recipe and a friend gave me yours.
ReplyDeleteIt was strange at first with all the various ingredients but it worked out wonderfully!
Now looking at making more and playing with adding extra ingredients to make variants!
And thanks for including oven instructions in the original recipe as we had a power surge half way through the baking cycle that reset everything. All looked lost until we found the instructions and it baked just fine in the oven.
Hi Peter, that's just wonderful news. What a wonderful husband you are! I'm so happy the bread came out great for you and your wife. Please let me know if there's ever anything else that I can do for you. Oh, by the way, I also have another very low carb bread recipe that you might like. It's even lower in carbs than this one. Here's the link http://glutenfreehomebakery.blogspot.com/2013/01/sneak-peek-my-better-than-julian-paleo.html All my best to you both, Ali
DeleteAli, I am excited to feature your Gluten Free High Protein Bread recipe on TheGlutenAlarm this week. I have just ordered my first bread machine, and I can't wait to get it out of the box and start making bread.
ReplyDeleteThis particular one looks like a winner. The post should be up sometime tomorrow, please take a look. Sincerely, ShariLee @ Http://www.theglutenalarm.com
Hi ShariLee, that's great and thank you! I know you will love using your machine. I just made a loaf the other day and the thrill of making bread never wears off. Happy baking!
DeleteHi Ali,
ReplyDeleteI just made this recipe for the first time (in my bread machine) and it is deeply caved-in in the center. Do you have any idea what would cause this or how to avoid this happening next time?
Thank you for your help and this lovely, healthy recipe!
Sarah
Hi Sarah, can you see from the picture that mine is a little caved too? It happens if you add too much liquid and it can also be the result of not enough structure (ie: xanthan or psyllium) to hold the height as it bakes. Which one did you use? Next time start with a 1/4 cup less warm water and add as needed while it's kneading. Your dough should be thick and sticky but not wet. How was your rise? Did it fall and cave on baking?
DeleteHi Ali, Thank you for getting back to me so quickly. The caved in portion of my loaf was much deeper than your photo, that is one reason I knew I did something incorrectly. My batter was very wet looking- that must have played a role. The dough rose beautifully and I was very excited to see it, then I checked on it a little later and saw it all caved in.
ReplyDeleteI used guar gum, 1 tsp per cup of flour. Perhaps I did not measure that accurately. I'm questioning everything at this point. I will try reducing the water like you suggest. Do you think that would play a part in the dryness of the bread? My loaf is pretty dry and crumbly. I know I shouldn't expect perfect results on my first attempt, and plan to continue working on it. Thank you for your help and recipes. :)
Sarah
Sarah, I'm wondering about a couple things that might be throwing you off. I use homemade ground almond flour-not commercial flour in this recipe. What did you use? Also I use xanthan gum most of the time for bread. I wanted to share this article with you on guar gum. It could be the guar gum alone is part of the problem you are having. Try as the article suggests
Delete"Next time you bake a loaf of homemade gluten-free bread substitute half of the gum called for in the recipe with its synergistic partner. If the recipe calls for 1 tablespoon of xanthan gum, use 1 1/2 teaspoons of xanthan gum and 1 1/2 teaspoons of guar gum.You will find that your breads bake up with more spring, stay moist longer without being "wet" and don't collapse in the center during the final minutes of baking and cooling. I think you will be pleasantly surprised at the results."
Remember, the batter should be very thick. Not runny but not dry like conventional bread dough.
Yes, it takes careful measuring and always read the recipe as you go. Write down notes/measurements so you can refer back to see what you did or need to change. Here's the article and I'm going to try this to see how it works too. http://glutenfreecooking.about.com/od/glutenfreeingredien2/qt/Synergistic-Effects-Of-Using-Xanthan-Gum-And-Guar-Gum-In-Gluten-Free-Bread-Recipes.htm
This looks great! Has anyone tried this with a Zojirushi that makes 2lb loaves? Does this recipe make 1lb or 1.5 lb loaves?
ReplyDeleteGood morning! This recipe makes a 1.5 lb loaf. Thanks for asking! I just made this again yesterday and will be posting my notes soon. Have a great day!
DeleteI'm trying this recipe with a Zojirushi right now. Will let you know how it turns out. Not sure if the Zojirushi's gluten free cycle will be enough baking time for these heavier flours. Also, would be nice to find a recipe for a 2 lb loaf.
ReplyDeleteFinally, clicking between these two recipes (high protein bread and spectacular GF bread) is a bit confusing, would be nice to have the recipe for the high protein bread all on one page.
Hi! I love your recipes, and have been using the high protein version for a while. I'm starting to track my calories and I wondered if you have nutrition information for this recipe? Thank you!
ReplyDelete