LOW CARB BREAD RECIPES... EASY AS 1-2-3
For all low carb recipes, use the Low Carb Course selection. Your breadmaker is
preset to medium crust color and a 2 lb. (908 g) loaf size; these cannot be changed
on the Low Carb Course setting.
Important: Use exact ingredients listed in recipe; do not substitute! You may
only substitute quick or rapid yeast for active dry yeast as given in the YEAST
CONVERSION chart in this Use and Care manual.
LOW CARB WHITE BREAD
Ingredients 2 lb.
Water (80°F/27°C) 1½ cups
Canola oil 3 tbsp.
Lemon juice 2 tsp.
Liquid lecithin 1 tbsp.
Butter, cold and cut in
small pieces
¼ cup
Eggs, large, at room
temperature
2
Salt 2 tsp.
Psyllium husks 3 tbsp.
Dry oatmeal, instant or
regular
3 tbsp.
Nutritional yeast akes 3 tbsp.
Oat bran ¾ cup
Splenda® ¼ cup
Rice bran ¼ cup
Vital wheat gluten 1 cup
Bread our 2 cups
Active dry yeast 6 tsp.
Select Low Carb Course
Yield: 28 slices
BANANA NUT CAKE
Ingredients 1 loaf
Whole eggs, large, at
room temperature
2
Egg whites, at room
temperature
2
Sour milk ▬ cup
Banana, mashed 1½ cups
Oil 6 tbsp.
Sugar 1 cup
Salt ¾ tsp.
Cream of tartar 1½ tsp.
All-purpose our 2 cups
Baking soda ¾ tsp.
Double acting baking
powder
2 tsp.
Add to dispenser (press EXTRAS before pressing
START to begin baking):
Nuts, chopped ¾ cup
Select Batter Breads™ Course
Note: During rest cycle, stir with a spatula to fold in any our around sides
of bread pan.
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