Lemon Poppyseed Gluten-Free Bread
2.0 Pound Loaf | INGREDIENTS |
1 cup + 2 tbsp. | Water, 80°F |
3 | Eggs* |
4 tbsp. | Melted Butter or Canola Oil |
2 tsp. | Lemon Extract |
2 cups | White Rice Flour |
¾ cups | Potato Starch Flour |
¼ cup | Tapioca Flour |
cup | |
3 tbsp. | Sugar |
1 tbsp. | Xanthan Gum |
1 ½ tsp. | Salt |
1 tbsp. | Poppy Seeds |
1 tbsp. | Active Dry Yeast |
*Place eggs in measuring cup, then add water to measuring cup, fill to 1 ¾ cup.
Whole Wheat & Seed Low Carb Bread
2.0 Pound Loaf | INGREDIENTS |
2 ½ cups | Water, 80°F |
¼ cup | Olive Oil |
1 tsp. | Artificial Sweetener |
1 tsp. | Salt |
1 cup | Unprocessed Wheat Bran |
4 cups | Whole Wheat Flour |
2 pkg. | Bread Machine/Fast Rise Yeast |
½ cup | Flax Seeds, roughly ground |
¼ cup | Sunflower Seeds, Hulled |
2 tbsp. | Pumpkin Seeds, Roasted |
| Favorite Low Carb Bread | |
2.0 Pound Loaf |
| INGREDIENTS |
| ||
1 cup |
| Water, 80°F |
2 |
| Eggs |
2 tbsp. |
| Butter or Margarine |
¼ cup |
| Splenda Sugar substitute |
cup |
| Ground Flax Seeds |
½ cup |
| Soy Flour |
1 ½ cups |
| Vital Wheat Gluten Flour |
2 tsp. |
| Active Dry Yeast |
| 17 |