Soul Bread is worth the trouble
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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.
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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 -
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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?
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Guar gum might work. Not sure about that.0
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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
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Sounds like the holy grail of LC bread recipes... Do you all like this product better than oopsie rolls?0
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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.
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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
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I'm so scared this will make me relapse0
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That picture is just cruel this time of night....0
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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
That looks amazing! Just to be sure, which recipe did you use. And, did you follow the recipe exactly? I'm so going to try making this once I get home.0 -
ruffneck813 wrote: »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
That looks amazing! Just to be sure, which recipe did you use. And, did you follow the recipe exactly? I'm so going to try making this once I get home.
I used this "Original Soul Bread" recipe - http://lowcarbediem.com/low-carb-soul-bread-recipes/
I converted everything to grams too, the only thing I can't count on being the same from recipe to recipe is the eggs!
Original Soul Bread Recipe
.9 net carbs per slice for 16 slices.
Ingredients
150g / 1 2/3 c unflavored isolate protein powder** (zero carb)
3g / 1/2 tsp salt
1 g / 1/3 tsp baking soda
4g / 1 tsp xanthan gum
14g / 2 1/2 tsps baking powder
56g / 1/4 c olive oil
56g / 1/4 c melted butter
(I omitted this) 2 drops liquid sucralose (or stevia), optional
4 eggs
339g / 12 ozs cream cheese, softened
60g / 1/4 c heavy whipping cream (or half and half)
1g / 1/4 tsp cream of tartar
** Not all isolate protein powders produce great results.
Nature’s Best ISOPURE Whey Protein and Hoosier Hill Farm Whey Protein Powder are two brands that tested well.
Directions
Preheat oven to 325 F. Prepare a bread pan (9″ x 5″) or molds.
Soften cream cheese. (45 seconds to 1 minute in a microwave works well.) Melt butter and add to cream cheese. Add in olive oil, heavy whipping cream (or half and half) and eggs. Blend well using a stick blender or hand mixer.
Add baking powder and xanthan gum to an empty salt shaker and shake over the liquid mixture. Mix well after each shake to avoid lumps.
Add protein powder, baking soda, salt and cream of tartar to a flour sifter. Sift over the wet ingredients. Stir by hand just until mixed. (Do not use a mixer or blender.) Do not over stir or the bread will become dense.
Pour into a greased pan or silicone mold and bake at 325 F for 45 minutes, or until golden brown. The bread may be dry on top but adding melted butter helps if you’re eating it right away. Once cool, wrap in plastic to store.
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Thanks! Last questions (I think, lol), did you use the ISOPURE or the Hoosier Hill Farm Protein powder? And did you use the heavy whipping cream or the half and half?0
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ruffneck813 wrote: »Thanks! Last questions (I think, lol), did you use the ISOPURE or the Hoosier Hill Farm Protein powder? And did you use the heavy whipping cream or the half and half?
I used IsoPure (had on hand already) and heavy cream0 -
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Now I want to go make some!!! My husband is going to kill me with getting all these expensive ingredients!0
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Does anyone have anything negative to say?
I would have to go buy some things. But quite frankly, I've made several coconut flour replacements, which, while good, are too high in carb for my liking. This looks virtually guilt free!0 -
I'm making this tonight, I can't wait to have toast!!0
