"Jane Lumley" > wrote in message
...
> In article . net>,
>
> What did you use? Did you try cutting the VWG with whey to make it less
> rubbery?

I never tried whey. Does it work well? I used some oats to keep it moist,
olive oil to "soften" the gluten, but the big texture improver was flaxmeal.
An earlier recipe used a large percentage of flaxmeal and the texture was
almost bread-like, but that stuff tastes like cat food and so did the bread.
The current recipe uses enough flaxmeal to give it decent texture, but not
destroy the flavor. It has a few other ingredients and is a sourdough low
carb bread. It's decent as far as low carb breads go, but it still sucks and
shouldn't really be called bread.

Trevor