That picture is just cruel this time of night....

ruffneck813 wrote: »

Phrick 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.

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 cream

Now I want to go make some!!! My husband is going to kill me with getting all these expensive ingredients!

I'm making this tonight, I can't wait to have toast!!

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!