The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Low carb breads?

justsaying's picture

Low carb breads?

As you should all know by now it's the carbs that make you fat and unhealthy, not fats. Also, all successful diets(diets as in eating, not "diet" diets) are low carb based.

Now with that government thuggery out of the way, I was wondering if you could make this happen with a machine bread.

By low carb I mean bread of 500g size which has up to 120g of carbs, up to 100g would be ideal.

Has anyone experimented with this?

As far as I can tell from the recipes, only soy flour would have such a low amount of carbs but there is always a warning with such flours in the bread machine manuals-

Products milled from other grains are
occasionally used in bread. i.e. corn meal, rice, millet,
soy, oat, buckwheat and barley flours. These do not
contain protein that form sufficient gluten and
therefore they should not be substituted for bread
flour in the recipes. For gluten free bread making
see page 6. Do not add more than the stated amount
in the following recipes, otherwise a good result will
not be achieved.



AbeNW11's picture
AbeNW11 (not verified)

are ones which have variety. Carbs are important! Just eat correct carbs. No harm in incorporating bread in your diet. In fact Carbs and Protein work synergistically. It's the refined sugars you've got to be careful of. The white cane sugar, high fructose corn syrup, white flour etc. Homemade wholegrains as part of a varied diet is fine. We live in a society of extremes. It's either all or nothing. Having a couple of slices a day with a healthful topping won't do you any harm. And if you can make it sourdough on top of that then even better. Plus, the more active you are the more forgiving your diet.

Floydm's picture

Wrong place to come to carb-bash, justsaying.  There are oodles of anti-gluten, anti-carb sites out there, but this isn't one of them. Please figure out how to be courteous and respectful to folks who do eat carbs or take it somewhere else.  

gmabaking's picture

Would like to point out to justsaying that there are many good ideas about gluten free breads etc on TFL. No snobbery needed, just look through the search. Once a year around here we focus on creative use of the term gluten free because grandson must have a gluten free, dairy free diet. When he comes to visit we have a fine time making him bread and goodies that look pretty much like our gluten filled usual diet. The highlight of last summer's baking was to make cinnamon rolls (from Healthy Breads in Five) that his mom could pack off for the trip home so he wasn't left out at those motel breakfasts. We made some in donut shape too. In looking for recipes last week I saw that the authors are coming out with a gluten free book in October. Their web site also has recipes available to downoad.

justsaying's picture

Pretty sure you can't use sourdough with a bread machine, it asks for an instant yeast.

cerevisiae's picture

You seem to be conflating bread machine functioning with bread machine recipes. I've never used a bread machine, but I'm pretty sure that knead, rise and bake a dough regardless of type of yeast. YMMV depending on the settings available on the machine that tell it what to do and for how long, but I'm confident that it's possible.

sphealey's picture

I make sourdough in the bread machine all the time.  Generally you want to do the build - up to about 35% of the total - in stages in a bowl.  Then as you indicated it all goes in the machine, which doesn't know if the yeast came from a package or a starter ;-)


justsaying's picture

 anti-carb sites out there

About making bread with bread machines?

And limiting carbs to 120g is not not eating/bashing carbs. If you want to lose weight carbs have to go. That has been established on a biochemical level.

Floydm's picture

About making bread with bread machines?

I haven't a clue.

GF / low carb folks are welcome here, but please be courteous (ie suggesting that those of us who eat carbs are dupes of "government thuggery". Really? Probably not the nicest comment).  I won't insult you or try to shame you based on what you choose to eat, but I do expect the same courtesy in return.

I don't want to lose weight and I bicycle 25 km a day minimum. Carbs are my friend. 8^)

AbeNW11's picture
AbeNW11 (not verified)'ll go dizzy. You'll be weak and malnourished. Carbs are an important part of your diet. Carbs give you energy! Did you know to get the full benefit of protein they should be consumed with carbs. Just choose well, never overdo any type of food, vary, exercise and most of all enjoy your diet. Any food which is over eaten and not used up is stored as fat. Protein too! The art is to have it in the correct amounts. And depending on your sex, age, weight, lifestyle it will be different. Wholegrains should be included and gives you B vitamins. I think you need to speak to a nutritionist as supposed to amateur/professional bakers.

justsaying's picture

I just want to know how to make a predominantly soy bread happen in the bread machine, I noticed that many people put a lot of seeds in it(sunflower, sesame or flaxseed), does that make any difference in structure and consistency?

For a bread with 300g of whole wheat and 130g of soy flour(with all the rest: active yeast, butter, salt..) rounding up to about 500g, not counting water.



AbeNW11's picture
AbeNW11 (not verified)

I have no experience with soya bread in a breadmaker but I did have the Panasonic SD2500 and with it came this recipe...

Seeded Soya Loaf

‘Whole Wheat’-‘Bake’ (5h)   Medium Loaf

Yeast 1tsp

Strong White Flour 300g (11oz)

Soya Flour 100g (4oz)

Sugar 2tsp

Butter 25g (1oz)

Salt 1tsp

Water 280ml

Soya Milk 120ml

*Linseeds 50g (2oz)

*Poppy Seeds 3tbsp

*Sesame Seeds 2tbsp

*Sunflower Seeds 1tbsp

*Pumpkin Seeds 1tbsp

•  This loaf is made with strong white flour but benefits from the 5 hour cycle.

Hope this helps. It is strong white flour, which normally benefits from a shorter cycle, but they've recommended a longer cycle. But this is for the Panasonic SD2500. 

justsaying's picture

I think Soya milk is the key for that recipe.

AbeNW11's picture
AbeNW11 (not verified)

And see if that works out. Or replace the white flour with wholemeal (but you'll probably need to increase the hydration a bit). 

Try it once with their method then experiment.

Best of luck. Let us know how it goes :)


hamletcat's picture

I have two bread machines and both will make a low carb sandwich bread with a flour of 50/50 gluten flour/low fat soy or crude protein (TVP) soy flour.  For a single serving, I use 5 oz water with 2ml salt.  Then I dump in the flour which I have mixed made from 1/2 c. gluten flour and 1/2 c. low fat soy.  Then I put 2 ml of quick rise yeast.  Both machines give a decent bread, however, not all gluten flour is the same, one brand I buy makes the dough a bit lumpy, but when baked it comes out ok.  The only other option for low carb I have found is by replacing gluten with egg whites, but you need to use baking powder instead of yeast.