Panda_Poptarts wrote: »

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!

only negative I've found is I can hardly keep out of it - and even though it is super low carb, it only stays that way if you don't eat the entire loaf haha!! It does seem to have kind of awakened carb cravings just a bit, so I think my answer to that is going to be instead of making it a dietary staple it will have to be a special occasions type of thing.

kimberwolf71 wrote: »

The link has two suggested whey proteins that tested well. Are you all using one of those two brands? I noticed in the Q&A below, it mentions that being an isolate is important rather than a concentrated powder.... Can't wait to check out what I have at home because this is tempting me something fierce!

and yes, I use the Nature's Best IsoPure unflavored; it was on sale at Vitamin Shoppe a while back so I bought 2 tubs not knowing this was coming up my alley haha, but I'm glad now that I did!

So another question. How well does this function as 'bread'. Can you run it through a food processor and make it into crumbs that you can use to then 'bread' chicken or pork schnitzel? What about as crumb topping for casserole? French toast? Any experience using it for things like that?

Phrick wrote: »

camtosh wrote: »

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 Bread

Thanks, I tried a caraway rye loaf in the machine on the weekend with rye flour and Bob's Red Mill Low Carb mix (oat and rye flours mostly). Turned out ok, but still highish carb IMO: 12 gr per slice. My hubby ate most of it
Need to try the no yeast one next.

I just received my isopure and xanthan gum from Amazon! Cant wait to make this for Easter Brunch. Hubby will be shocked that I am serving him 'bread'.

Soul Bread is officially BalmyD -approved. I just had my first slice of the end, and it was good! I used NOW foods whey protein isolate and Kiva xanthan gum. Also at the OPs suggestion, I used a full tsp of salt instead of a half tsp.I made the original recipe just to get a baseline. I'll report back tomorrow with how well it works for toast and peanut butter.

I made it into buns a couple of days ago - well, I TRIED to! I halved the recipe, then greased six 2-cup glass Pyrex dishes and divided the batter/dough among them, baked 30 minutes in total. Unfortunately I forgot the cream of tartar! They were pretty flat and I think that has to do with it. Still absolutely delicious, but definitely not big enough to slice for a real bun!