Yep, I’m still looking for the perfect low carb bread. I’ve tried 4 recipes, some with different combinations of ingredients and must say that of all of them, this recipe is by far the best. I’ve called this bread Low Carb Chickpea Bread just to distinguish it from the others. It is a misnomer because the bread is not made wholly of chickpeas nor are chickpeas the main ingredient. However, there are chickpeas in the bread.
After purchasing gluten on-line, I set out looking for bread recipes and printed out a few. It is interesting what can be used to replace flour – there were recipes with almond meal, wheat bran, whole wheat flour, flaxseeds, chickpea flour, oat bran and, and, and… Well, over the course of 4 weeks, we’ve been having good and bad bread. One thing I’ve learnt though, is that gluten is stringy and will give your bread a gummy, rubbery bite. It seems you have to live with it. If and when I find the ultimate recipe and bake a low carb bread that really tastes like regular bread, I’ll be sure to post it!
The day I saw the recipe, I found that I had all the ingredients on hand and immediately started out to make the bread. I measured everything into my bread machine until I came to the gluten. I had quite a bit of gluten but it is so light that I really needed a lot of it to make up the 250 gr called for – 2 full cups to be exact. As luck would have it, I didn’t have 250 gr. My weighing scale said 195 gr!! Well, I couldn’t postpone the baking – the dry ingredients were sitting in the liquid. Just too bad I thought – I’ll just see what happens with less gluten.
Look what came out of the oven!
I’ve never baked such a fantastic looking loaf of bread with any kind of wheat flour. I’m not sure if this was a fluke or not. On tasting, the bread had that gummy texture but it was pretty good. We then tried toasting it. The gummy texture was less noticeable. So from then on, we had toast every morning and really enjoyed it.
Well, I just had to know what the bread would be like if I had used 250gr gluten so I baked it again two days ago. This time I thought the dough did not come together as well as it did with just 200 gr gluten. It also did not rise as beautifully in my oven as the first loaf. The end result was a much compacter loaf of bread – more like the dense German breads.
The gummy texture was less noticeable. Check out the two close-ups.
Look at the grain. The bread with 200 gr gluten was lighter with more air pockets.
I think the lighter bread tasted better toasted while the heavier one was better eaten untoasted.
If you would like to try out these breads, do visit the link above and just make the change to the gluten. I did add about 50 ml extra water while the bread machine was churning. The bread I made with 200 gr gluten was only baked for 45 min while the other one was baked 45 min, taken out of the pan and baked another 10 min. on the rack.