Soul Bread is worth the trouble
NewSue52
Posts: 180 Member
I stopped attempting to make low carb bread because of the grittiness of the finished product. Almond and Coconut flours just ruin the texture and make it too unlike wheat bread to be a satisfactory alternative. I saw several discussions about "soul bread" and decided to try it. It was great. The only change I would make is to add more salt.
The bread has a terrific texture, smooth and moist. The calorie count is a little high but there are only 1 g carbs per slice. It is even better toasted. It uses protein isolate and cream cheese as main ingredients.
Give it a try:
http://lowcarbediem.com/low-carb-soul-bread-recipes/
The bread has a terrific texture, smooth and moist. The calorie count is a little high but there are only 1 g carbs per slice. It is even better toasted. It uses protein isolate and cream cheese as main ingredients.
Give it a try:
http://lowcarbediem.com/low-carb-soul-bread-recipes/
0
Replies
-
Thanks! I've been meaning to give it a try. It's on my very long Pinterest Board list of LCHF tasties to make.0
-
i think i might go buy ingredients and try that. i have had very little success so far in making things that are "low-carb" - two things i've made that cost me ALOT $$$ in ingredients ended up in the trash because they were so awful!0
-
Hmmm.... Interesting0
-
How well does it keep?0
-
I'm going to try it. I would love to have something resembling bread to spread a little peanut butter on.0
-
Can't wait till I have an oven! Currently I have a Nu-Wave infrared oven and this produced some... Bizarre results. What kind of protein powder did you use?0
-
Im so making this for my husband for lunches this week! Wonder if it will hold together well with ham and mayo on it.0
-
Can someone come make me the cinnamon swirl one so I can make french toast, pretty please0
-
auntstephie321 wrote: »Can someone come make me the cinnamon swirl one so I can make french toast, pretty please
yea too bad we can't all get together! we could each take a different flavor!0 -
MyPrimalLife wrote: »auntstephie321 wrote: »Can someone come make me the cinnamon swirl one so I can make french toast, pretty please
yea too bad we can't all get together! we could each take a different flavor!
That would be awesome lol
0 -
Well I read this, looked up the recipe and was inspired. So today on Amazon, I ordered the whey protein recommended, as well as the Xanthan gum. Should be here on Wednesday, so I'll be testing it out. My hope is that it turns out well, and I can make a bacon, avocado grilled cheese sammich with it. Fingers crossed.0
-
IMO the bread is best when toasted. I toasted and put PB on it. It's not real bread but the texture is right and the flavor is not bad. Looking forward to a BLT.
0 -
It is really a great bread sub. My DH takes sandwiches to work on it all the time. It holds together very well.0
-
Has anyone tried making it in a bread machine? I have one that is gathering dust....
would like to use it again!
0 -
Has anyone tried making it in a bread machine? I have one that is gathering dust.... would like to use it again!
A bread machine is not necessary as there is no yeast in the recipe. It would probably over mix it as well. You'll need to find something else to do with it0 -
Has anyone tried making it in a bread machine? I have one that is gathering dust.... would like to use it again!
I was going to say the same as NewSue - since there's no yeast it would be pretty pointless to use a bread machine... there is a "low carb" yeast bread recipe for the bread machine out there, it is not gluten or grain free though so I don't make it anymore, but it worked pretty well. Gabi's Low Carb Yeast Bread0 -
Thank you for this.0
-
You posted this, so I ordered the protein powder and shopped for ingredients. I am right now eating GRILLED CHEESE. For REAL. I am so happy!! Thank you for encouraging me!
0 -
erinseattle wrote: »You posted this, so I ordered the protein powder and shopped for ingredients. I am right now eating GRILLED CHEESE. For REAL. I am so happy!! Thank you for encouraging me!
That's it, I'm sold. I even have IsoPure in my pantry, just hadn't taken the time. That nonsense ends tonight haha!!0 -
I'm excited to toast it tomorrow morning... We will see if I can hold out that long!0
-
I made my first loaf today. I must have done something wrong, because mine tasted very gritty/powdery. I followed the original recipe from Souls. I think I either need to get better protein powder or I need to mix it better. I was trying to be careful not to mix it too much.
It looks awesome though. HA! I'm going to try and toast it tomorrow morning and see how it is like that.
0 -
Ooooh, I think my kids might like this. We have a gluten free home due to celiac disease, and GF bread is very high carb, has low nutritional value, and is high priced. Soul bread looks like it would be an improvement on the first two problems.
Plus they are growing boys who I can't seem to ever get enough protein into.0 -
-
It seems like I can't get Xanthan gum in my country. I thought maybe gelatin would work, but I've read that it doesn't. Does any one know if I can substitute something else?
0 -
Guar gum might work. Not sure about that.0
-
The article mentions two subs for xanathan gum, one being glucomannin. It is at the bottom of the drool worthy images. Thanks for sharing. I guess I know what I'll be ordering from Amazon next.0
-
Sounds like the holy grail of LC bread recipes... Do you all like this product better than oopsie rolls?0
-
MistressPi wrote: »Sounds like the holy grail of LC bread recipes... Do you all like this product better than oopsie rolls?
Yes, approximately 241 times better than Oopsie rolls.0 -
MistressPi wrote: »Sounds like the holy grail of LC bread recipes... Do you all like this product better than oopsie rolls?
Yes, approximately 241 times better than Oopsie rolls.
I admire the precision of your mind.
0 -
here's a pic of it sliced, toasted and buttered. It doesn't brown much, but the texture is right. It's amazing! I'm already on our second loaf haha
0
This discussion has been closed.