10 carb PER LOAF bread

[julirama723]

Would vital wheat gluten have the same effect as bread improver?

[MustLose80]

Not exactly. Dough enhancer has enzymes. Vital wheat gluten is the inner most part of the wheat berry and is exactly what Atkins dieters have to stay away from. It does help the dough to rise, but because it is heavy starch. The more starch, the better the rise. Lack of starch is what makes non-wheat breads so heavy. The only other way to get things to rise is by baking soda/powder/cream of tarter (basically the same in different forms), or egg white. This is why we see so many egg products on here imitating bread. The baking soda will not work well enough to make some heavy grains rise, and does not feed yeast, which is why it cannot substitute for wheat gluten.

Sorry if i rambled. I used to teach cooking classes and this was 1 week of the class.
Hope this helps Did you ever see my answers to the questions you asked me? If not, I now know how to private message a person.

[julirama723]

Hmmm...thanks MustLose80! I'm obviously no chef...and when I do make bread, it's french bread, the easiest bread to make in the world.

[2big4mysize]

actuslly the gluten is the mostly protein part of the bread we strive to develope when we knead it. it acts as a matrix to trap the air and gives pizza dough its stretchyness.

the dough inhancer has soy flour in it and as such will make this bread a rung 6 of OWL bread.

the LSA is a flour sub she has creaated. at the bottom of the recipe she says to mix equal parts almonds, sunflower seeds and linseed wiht is the UK term for flax seeds and then grind them all up.

If you need an induction bread or roll Not2late in her stickies in the 14 day induction forum has stuck the 2002 legal version of the Atkins revolution rolls ( eggs and creamcheese) and there is a newer recipe in the desserts section that is basically whipped eggwhites baked. Valid Rouge has pics of them in her journal i think and is in love with that "bread" right now.

[MustLose80]

Well slap my face....you are absolutely right. Thank God I was studious and prepared when i taught that class and not relying on this aged memory...

When I saw you post I went to my old class portfolio and papers and right on the first paragraph it says ...."Gluten is the elastic, rubbery protein present in wheat, rye, barley and to a lesser degree in oats. It binds the dough in foods such as bread and other baked goods. It contributes to spongy consistency. Rice and maize do not contain gluten."

From now on I check my facts and not rely on 25 yr old memory... I didn't think I was getting that bad, but I keep saying that since I went back to school, all of my past memory is disappearing. I am thinking it is true.

Now I have a question about these Revolution rolls. I made them and the wraps and had a lot of problems that I have never encountered when working with eggs. Where should I post to get the answers?

[2big4mysize]

check the recipe requests and the food chat section cause their have been many topics about them not2late is the ADBB expert on them. use the advanced search and type revolution in the search , note2late as the poster and then change the bottom to posts and you can skim then for the right ones.

there is also a great new bread in the desserts that is really just baked whipped eg whites you can findif you use Valid Rouge as the poster.