Darren’s Low Carb bread.

Wheat Gluten 1 1/4 cups
Oat Fibre 1/2 cup
Flax seed (Golden) 1/3 cup
Flax Seed (Brown) 1/3 cup
Salt 1 tsp
Butter 2 Tbsp
Dried yeast 2 Tbsp
Honey 1 tsp
Eggs 2
Erythritol or truvia 2 Tbsp
Xantham Gum 1/2 tsp

Oat Fibre, Wheat Gluten, Flax Seed, salt, erithrytol and xantham gum in a big bowl.

crack the eggs and whisk slightly, warm the butter and add to the eggs.
One cup of water needs to be around 50-55 celsius – add one teaspoon of honey to that and stir until dissolved
Once the honey has dissolved, add the yeast, stir well and leave to activate for 4 or 5 minutes
Once its activated, add it to eggs and butter, stir a little bit and then add the bowl of dry ingredients

mix very well for 3 minutes in a mixing machine or 5 minutes by hand.

then knead for 8 minutes in a mixing machine or 15 minutes by hand

prove for 45 minutes to and hour

knock back (flatten out and knead again).

Stick in your bread tin or make cakes and leave to prove for another 45 minus

Bake in the oven for 14mins at 180 Celsius for bread cakes, about 16-17 mins for bread loaf