Best Low Carb Bread (Bread Machine)

From: Chef #889330

On Jul 20, 2008

I made this for the first time an loved it. The only problem I had was slicing it because it is so soft. I decided to freeze it to make it easier to slice and it worked!! Great recipe!!!

From: Narshmellow

On May 8, 2008

I made mine in the regular old oven. I used the tsp of real sugar suggested. I also added another 1/4 of a cup of wheat gluten and a few Tbsps of dry milk and a little more water so it was dough like. I let it raise to the lip of the bread pan and baked it in a 375 degree oven for 10 minutes then turned it down to 350 for 15 minutes. I took it out and let it cool. The center did fall, so I might of let it raise too high. The center was still cooked through. I toasted it and put some butter and jam on it, loved it! I also plan to use it for french toast. Thank you for a wonderful recipe!

From: Susang

On Oct 15, 2006

I have already made this three times this week. My husband and I both really like this. We do also suggest toasting it, it also brings out the flax seed flavor when you do this. I did cut down on the gluten the 2nd time and it was far less spongy. We now feel like we can have bread on our Atkin's diet, which is something we missed.

From: PreciousInRopes

On Dec 25, 2004

This was so good! I am really impressed. I did not have any flax seeds so I used rye flour instead. It was still a bit spungy, but for a low carb bread its gread! Next time I will probably reduce the amount of splenda to 1tbsp though. It was a bit sweet. I plan on makeing it from now on, this was great!