DJ Foodielow-carb, low carb, sugar free, sugar-free, gluten-free, gluten free, primal, paleo

White Bread Frankenloaf

Prep: 10 min | Cook: 3 hr | Total: 3 hr 10 min | Servings:16..

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White Bread Frankenloaf
White Bread Frankenloaf
White Bread Frankenloaf
There are a million bread recipes out there, but this one is the most like ... good ol' fashioned white bread, in terms of looks and texture. For all tends and purposes ... it IS white bread! I should say that ... plain ... there's a mild funky twang to it, which I don't love. I would personally never toast this up, spread some butter on it and eat it. The "twang" is just too pronounced. With some sugar free jam, it's ok, but even then ... the twang is there. HOWEVER, in a sandwich, French Toast, bread pudding, croutons, etc. This stuff is fantastic! I personally don't really use this bread as "bread" exactly. I'll make a loaf and freeze it. I'll slice pieces off for croutons, bread crumbs, desserts, sandwiches, etc. Almost never do I just ... eat the bread.

Most of my recipes come from within. This one, however, is adapted from the great KevinPa! Very early on in my weight loss journey, I wanted bread ... just like most of you probably do. What good is a sandwich without bread? What good is a salad without croutons? What good is French Toast ... without Toast?!

This recipe is here to really shine a light on the amazing work that KevinPa did with low carb baking. The man was a bit of a Dr. Frankenstein in the kitchen ... and most all of his little monsters are AMAZING.

This recipe is adapted and slightly adjusted for a bread machine. I find the actual dough to be too weird and sticky to really work with ... by hand. Even with a mixer, it's just strange. Adjust the amounts to fit in your own bread machine. Also, you can absolutely do this by hand, but ... again ... it's a bizarre super sticky blob of weirdness that's hard to wash off and just plain ... slimy and odd.

Finally, here's a link to KevinPa's memorial thread at LowCarbFriends.com. I personally never interacted with him, but ... rumor has it he was an exceedingly nice, helpful and supportive person. I fully believe every low carber should see his work, appreciate his contribution and try out some of his tasty creations! I know I have!

Note: The yeast eats the sugar to create carbon dioxide (making the little holes in the bread) and ... alcohol (which evaporates). Without the sugar, the yeast would starve and the bread wouldn't rise. Don't worry too much about the small amount of sugar ... the yeast will eat it all!

Makes about 16 slices.

. .
IngredientsCaloriesFatProteinCarbsFiberSA'sNet Carbs
1 1/8 cup (266.63g)  warm water0000000
1/4 cup (59.5g)  cream, heavy whipping205.25221.251.75001.75
3 large (150g)  whole eggs214.51519.51.5001.5
1/4 cup (54g)  extra virgin olive oil (Buy Now) 477.55400000
1 tbsp + 1/4 tsp (13g)  active dry yeast38.35.654.944.942.7302.21
1 1/2 tsp (6g)  granulated sugar23.22006006
3/8 cup (27g)  wheat protein isolate 8000 (Buy Now) 1050240000
2 cups + 1 tbsp (198g)  Carbquik (Buy Now) 556.8837.1337.139986.63012.37
1 1/2 cups (96g)  wheat protein isolate 5000 (Buy Now) 3600840000
3 tbsp (27.9g)  resistant wheat starch 75 (Buy Now) 10800242103
1 1/2 tsp (7.02g)  guar gum (Buy Now) 19.98005.165.1600
1 tbsp (18g)  xanthan gum (Buy Now) 600014.0414.0400
1 tbsp (12g)  baking powder (Buy Now) 15003003
1/2 tsp (2g)  salt0000000
Totals (of 16 Servings):2183.68128.78g170.82g159.39g129.56g0g29.83g
Per Serving:136.488.05g10.68g9.96g8.1g0g1.86g *

Method:

  1. Each bread machine is a bit different, but in my case ... this recipe makes a 2 lb. Frankenloaf.
  2. I place the wet ingredients in the machine, first.
  3. Then, I add the yeast to the wet ingredients.
  4. Then, I add the dry ingredients ... adding the salt last.
  5. Then, I set the machine and ... a while later ... Frankenbread!
  6. For variations to these steps ... follow the instructions on your bread machine.

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* Learn More: More about this recipe and nutrition ...

Comments

Hi -- I was just this second reading about the taste issue, and I found this. Yes, indeed it is long, but I posted it all 'cause it had recipes and links and it was chatty  and friendly. It is all info I found, none of mine, and I haven't tried any of it yet.

Removing Any Unpleasant Taste from Low Carb Baking Mixes and Carbalose Flour

http://www.lowcarbfriends.com/bbs/showthread.php?t=666931

 Many people have complained that they detect a nasty, unacceptable taste in Carbalose and Carbquik. That is a pity as the products are actually very innovative and have some really wonderful uses. I recently discovered that by combining one of those flours half and half with my Splendid Low-Carb Bake Mix, a wonderful thing happens - that strange taste seems to diminish or disappear completely depending on how sensitive you are to the aftertaste (I tasted nothing bad at all). Together the two make a fascinating new low-carb bake mix, not too unlike using real flour. Try it and see. You can order these wonderful products by Tova from Netrition.com. You will be taking your low-carb experience up to a new level, I think.

What is more, the sodium content of these flours is what has put many people off as well. It's never fun to see a 2-lb water weight gain on the mean old scale in the morning. Now the sodium content will be cut by half and then it is cut further by the number of servings - not too bad at this point and no undue water weight should pile on.

I have yet to try it in several other recipes but I did make the Cheddar Bay Biscuits on Linda Sue's fabulous website. She had a tweaked version of what apparently appeared on the Carbquik box and I followed it and substituted half the Carbquik with my Splendid Low-Carb Bake mix and half with Carbalose flour (probably could have used Carbquik but I didn't have any). I also added 2 tsp of baking powder, because the Carbquik is like a biscuit mix with the shortening and baking powder included. I used unsalted butter. They turned out super! No funky aftertaste at all in my opinion.

 We just made 2 different blueberry muffins recipes. I really wish I could say that my bake mix stood head and shoulders over the combination of my bake mix and Carbalose flour, but alas I can't. Although both are very nice, the Carbalose/Vital Oat Ultimate Bake Mix combo was very much like baking with white flour. It tasted so similar to me. This is good and bad news. Good news for Netrition and Tova if many people now go and purchase Carbalose flour to make this lovely bake mix and bad news too as it means using yet another specialty ingredient. To be honest it is worth buying a few specialty ingredients if one wants to be truly satisfied in the low-carb baking department.

I, for one, will now be buying much more Carbalose flour. I love it now!! I'll be honest. The reason I wasn't using it much, was not so much because of the aftertaste but more because of the high sodium content. I don't like a lot of sodium in things as my DH has high blood pressure and I myself detest water weight gains.

 

Vital Oat Ultimate Bake Mix

1 1/2 C ground almonds (can use almond flour, but add a little more vital wheat gluten and oat flour - like 1 T of each)
1 C oat flour
1/2 C vital wheat gluten

Splendid Low-Carb Bake Mix

1 2/3 C ground almonds
2/3 C whey protein (plain or vanilla*)
2/3 C
vital wheat gluten
*add 1/2 tsp vanilla if using plain

In large tupperware-type container with lid, combine ground almonds, vanilla whey protein and vital wheat gluten. Replace lid and shake until all ingredients are well combined. This recipe may be doubled or tripled, so that one always has bake mix on hand. I keep it at room temperature in the container for months, but it may be kept in the refrigerator or freezer as well.
Nutritional Analysis: 1/3 cup
162.9 calories; 14.3 g protein; 10.3 g fat; 3.3 g carbs

Some flexibility with this bake mix exists:  Let's see, some people feel the whey proteins are too expensive. They are expensive, but last a long time, especially if one does not bake very frequently. They also keep really well for ages at room temperature.

Instead of the whey protein, Carbalose flour (from Netrition.com - The Internet's Premier Nutrition Superstore!), oat flour, or whole wheat pastry flour.


Some people balk at the idea of ground almonds, thinking perhaps that is the most expensive part of the bake mix. 2/3 C of the ground almonds could be replaced by any of the above suggestions. Ground almonds can be replaced by any ground nuts of your choice.

I made my Aunty Marie's Blueberry Muffins from Splendid Low-Carbing for Life, Vol 1. First I made them with my bake mix and next I made them with half my bake mix and half Carbalose flour. Both muffins were delicious. The ones made from Carbalose rose a little higher (maybe because I used liners for them?) and were lighter in color and slightly less dense.

I'm very pleased with both of them. I like the idea of the extra fiber in the Carbalose flour. I like the idea that the muffins are still quite low in sodium, so no water weight blues. Use unsalted butter with the Carbalose version, although I forgot and used salted butter and it was fine (I did add a couple of Splenda packets extra though to make it sweeter because I used the salted butter - saltiness cuts sweetness, especially with Splenda).

 

 

 Stephhy  2/12/2016

 (Reply)

Mine came out very very dense and was only about 6" long and it had no taste to it at all.....Instead of real sugar, I inadvertently used a sugar substitute and I didn't use a yeast made specifically for bread machines.....could this possibly been the problem?  

 Missy  3/13/2015

 (Reply)

---Reply posted by DJ on 3/13/2015
Hi Missy, I'm honestly not sure what "bread machine yeast" is, really. I do know that I've personally never used it and my bread machine endeavors have gone, just fine. However, the sugar is a vital component. Yeast needs actual sugar (or starch) in order to create alcohol and carbon dioxide. It essentially eats it and converts it to these two things. Without the sugar to convert ... there will be no "lift" to the bread, resulting in a dense brick. It's one of the very few instances where actual sugar is needed. However, bear in mind that the yeast eats the sugar, so by the time you get around to eating the bread ... the sugar is not really in there. It's gone. Try it again with actual sugar and I think you'll see a dramatic difference. Sorry it didn't work out for you!

Hi Cindy, every bread machine is different. I suggest reading the instructions for your individual machine. It's been a very long time since I've made this ... so ... I honestly don't even remember! Sorry!

 DJ  6/19/2014

 (Reply)

How long did u set your bread machine. Mine has a quick and regular setting which has different overall time.

 Cindy  6/19/2014

 (Reply)

Hi Susanne, I haven't a clue. Carbquik is a very specific product and is carefully engineered to behave a certain way. My best recommendation would be to either find an alternative recipe, or spring for the Airmail shipping cost that Netrition would charge you. You can order it from them, but ... it may be pricey. Sorry! :/

 DJ  6/9/2014

 (Reply)

This looks so good! I would so much love to try this but living in germany I can't get the Carbquik :-(... any idea how to substitute this?

 Susanne  6/9/2014

 (Reply)

Awwwww ... thanks, Lyssa! :)

 DJ  3/5/2014

 (Reply)

You should make a loaf and let me buy it from you ;-) that would be awesome lol .... Not that you aren't awesome anyway :-)

 Lyssa  3/2/2014

 (Reply)

Thanks..making a loaf tomorrow

 Donna  12/18/2013

 (Reply)

Hi Donna, using all xanthan would be fine. It'll be a very subtle difference, but I think the loaf will stick work quite well!

 DJ  12/18/2013

 (Reply)

I don't currently have guar gum...Do you think the recipe would turn out if I did not use it, or if I used all xanthym gum

 Donna  12/18/2013

 (Reply)

Hola Linda! Sorry about the delayed response. I'm in the middle of moving and lost my internet for a few days. In any event ... Yes. KevinPa should be aknowledged, in my opinion. I REALLY wished I'd interacted with him. I would've had a million questions. He really seemed to know his stuff and was willing to tinker and experiment, to find the best combination of some relatively strange (to the average individual) ingredients. The end result was usually awesome, but ALWAYS creative and interesting. A talented man! Regarding the dough, it's ... odd. You can also try kneading it, by dusting a countertop with the wheat protein isolate. That creates a HUGE mess! That's also just an overly fine and strange texture. It's ... messy! The less you touch these ingredients ... the better (in my opinion).

 DJ  10/10/2012

 (Reply)

Nice words about Kevin Pa. I too never interacted with him but I have used some of his recipes I stayed up all night one night just looking over his recipes and looking up the ingredients. This was maybe two years ago now. I have made this bread before sans bread maker and yes it is slimy and sticky. It just won't wash off of any utensil or bowl! I think it is the wheat protien isolates and gums, but I'm just guessing. Love your blog!

 Linda  10/5/2012

 (Reply)