"TheKidd" > wrote in
:

> Jean-Scott,
>
> Will you be posting this recipe so that we can try it ourselves?
>
> -TK
>

I have made this bread, and it is very "bread like". Not to be mistaken
for what we n know as bread. It has the texture and look of bread, and
the taste is a nice subtle flavor, with a slight egg flavor. The texture
is a little chewy, or snappy... hard to describe. I had one slice to
try... not bad, then I had one with butter... much better, then I toasted
one... very nice. One slice is 1 ounce (30g). Here is the nutritional
info:

16 oz loaf
16 1 oz servings
Calories 61
calories from fat 22
Total Fat 2.4g
saturated fat 1.1g
Cholesterol 17mg
Sodium 107mg
Total Carbohydrates 1.8g
dietary fiber .1g
Protein 8.0g

Recipe:

6 oz Vital wheat gluten
1/4 oz Active Dry Yeast (1 packet)
8 oz water (1 cup)
1/2 tsp salt
1 egg
2 Tbs sugar
2 Tbs Splenda (sugar derivative)

Combine all dry ingredients in bowl.
Mix all wet ingredients well. Fold together until well combined. The
dough will be very wet. Fold out onto work surface and knead by hand, a
dough hook will not work with this type dough. Not a standard knead
process either. You will know as you work it. A gentle stretching and
tucking into the center action. Form into an oblong loaf and place into a
loaf pan that has been lightly sprayed with nonstick (Pam...). Let it
rise 1 time in a warm place around 80 degrees for 45 minutes. Place in
oven and bake at 350 for 45 minutes. DO NOT PREHEAT OVEN. Sounds weird
but this helps the bread to rise more as the oven heats up.

Now remember, this is a bread substitute, so if you think it's going to
taste like wheat flour bread.... you will be disapointed. BUT, it does
make a very nice bread that can be eaten guiltlessly and enjoyed toasted.
It is very healthy and impossibly low in carbohydrates.

I may try this again with less water to see if it helps with the wetness
and texture.

If you make it, please post bake as how you like it. I would love to
know.

Thanks.
Jean-Scott