Carbalose Flour Bread Suggestions?
I'm new to this forum and I know that the bulk of postings will deal with "traditional flour". However, I have been on a Low Carb lifestyle for well over a year now, and have lost significant weight. The only thing that I really miss from time to time is BREAD! I've tried buying "low carb" or "keto" breads online only to find that they taste HORRIBLE!
I recently discovered Carbalose Flour (NOT Carbquick) which is a wheat flour that has had 90% of the carbohydrates removed. Unfortunately, there are very few recipes on the Internet on baking with this product. I found a "bread machine" recipe that seems to work OK, but I really want to be able to bake traditional loaves with my own two hands.
I tried the "bread machine" recipe which rendered a very dense loaf that didn't rise sufficiently enough to make a sandwich-type loaf. From what I understand (and I am definitely a NOVICE bread baker) the problem is that Carbalose has a 31% protein count which is about double of even strong bread flour. The loaf that I experimented with tasted great, but I wish I could refine the recipe and/or techniques. Here's the recipe and what I did with it:
3 cups Carbalose flour (I prefer using grams, but the recipe didn't come that way), 1/2 tsp. salt, 2 tsp. dry active yeast, 2 Tblsp. sugar, 1 cup warm water, 1/4 cup oil (I used avocado), 3 tsp. vital wheat gluten, 1/2 tsp. guar gum, 1 packet Splenda (offsets a characteristic taste of Carbalose flour). I proofed the yeast in the water/sugar mix. I then added the dry ingredients first, and added the oil last. I used my KitchenAid stand mixer to knead the dough for about 5 minutes on slow speed until the dough was fairly smooth. I covered it and allowed a 90 minute rise which resulted in double the size. I punched down the dough, shaped it into a loaf pan and allowed to rise for another 60 minutes. I then baked it at 350° F (convection) with a small bowl of hot water in the oven for about 45 minutes.
From what I've researched (and I could be completely wrong about this), the crust on Carbalose bread is quite hard which affects the "rise" in the oven??? When I proofed the dough, it seemed to rise okay, just like traditional flour. It's just the bake that seemed to lose the rise that you get in traditional flours. I searched the Internet on how to bake with high protein flours, but it seems that even bread flour only gets to about 15% protein.
I hope there are some professional bakers out there who can give me some tips on how to deal with this. Please understand, I LOVE traditional flour and I often bake things to give away to friends and neighbors. But I'm committed to my dietary lifestyle and simple carbohydrates are deadly to my particular health issues.
Any suggestions for "tweaking" the ingredients and/or bread making process would be greatly appreciated. Admittedly, although I love to bake, I have never had good luck with bread making even with traditional flour, so this is a major challenge for me.
Thank you in advance for any tips :)