After about 5 attempts of trying to make bread in my bread maker with fine fiber flour I finally had success.
I have had a bread maker for a long time its a Panasonic SD-2500 model. I used the Gluten Free Fibre Bread Mix menu. First of all I used my measure jug and put 50ml of warm water, then put 3 tsps of yeast and then covered it with sweetner, (canderel). I left it for about 15 minutes. If you do not see it interact and ferment slightly try again as you may waste a lot of flour like I did. Put the flour into bread maker first then add a little bit more sweetner if desired. Then I added 1/2 a tsp of baking powder (I don't know if it made a different but was determined to make it rise). Tsp of apple cider vinegar. 2tbsp of EVOO. I added the yeast mix and 150ml hot water from kettle. 200ml cold water. Try to cover all the flour with the water. It took 150 minutes and as soon as the breadmaker beeped I took the bread out instead of waiting on it to cool down. This made the crust less chewy. My family loved this bread as much as they did when I used to make
my old recipe with heaps of sugar. I sliced the bread up with my bread slicer and froze it in individual bags so I could have one slice a day and it tastes as fresh as the day I made it.
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Absolutely! A Bread Maker can be a versatile addition to your kitchen. Not only can it help you bake fresh and delicious bread at home, but it can also be a great companion for making the perfect dough for your Sandwich Maker. With these two appliances, you'll have the joy of crafting both the bread and the sandwiches that make mealtime delightful.
How much flour did you use?
Hiya. How much yeast did you use please? X
Greatly appreciated, nice job, cheers, Gerry
Oh that’s good to get it clarified! thank you. As a matter of interest, I’ve just made Cinnamon Buns (from your website) & tried sugar instead if insulin & boy, the difference it makes to yeast!! It grew to over 3 or 4 times its size & bubbled & foamed, so I think for me, that tiny bit of sugarwas far better than inulin & it was worth it. Thank you Gerry, I’m so very happy to have found your fibreflour, it’s made our lives on low carb 500% better, you’re a genius! everyone is asking what I’m using for my soft rolls (which I think I’ve perfected now!) So I’m sending them your way!
Yes that’s right and what’s more yeast reduces the carb level of the flour during proofing by another 3-4 g/100g and replaces it with highly nutritious yeast cells
I know I'm late to the party, but I've read that the tiny little bit of sugar you use to get the yeast fermenting and bubbling nicely (i.e. 1 teaspoon) is negated because the sugar turns to alcohol during the fermenting process. Is that right?
Looks good, but I wouldn’t wish to use Canderel, as it contains aspartame...
Just made this using the breadmaker recipe with the flour quantities swapped, added some seeds and 1 teaspoon of xantham gum. I used the Panasonic white dough setting with dark crust. This was my 5th attempt and the results were amazing.
Cook for longer and lower temp if it looking like burning on surface.
Hi, Hi, I use ultra fine fiber flour, but almost always I don't cook in the middle .. I also talk about cakes or plumcakes ... do you have any suggestions for me? Tks
It's really simple, yeast are live microbes that convert carbohydrates to CO2 gas, alcohol and multiply into millions more yeast cells that become highly nutritious foods as well. So yes, fermentation during proofing your dough reduces the carb level further, at least another 2% maybe 4%, all good news.
The carb level will actually be lower than calculated by 2-4% based on the fermentation of carb by the yeast during proofing.
I worked out the nutritional data on Lucey's recipe using just Ultra-Fine Fiberflour
Nice rise on that one. Was the centre cooked well. Some people are having problems with wet centres?
I use 400g of water. I made another loaf today with same method. I look a photo before slicing.
I have not had good luck using large loaves. 500g of flour plus 370g water plus yeast, salt, etc gives a loaf weighing around 800g. That's not going to bake well in the very center of the loaf unless you get lucky. Also inulin is not the best for activating yeast, a teaspoon of sugar is not going to make much difference to the macros if you really want to do that step of activating yeast, but I don't do the yeast activation as a separate step. Just put the yeast in a hollow in the fiberflour put warm water on the yeast and it will activate using the 15% carb & starch already in the fiberflour. I found Allinson's Dry Active yeast works perfectly in minutes every time. Try smaller loaves or rolls??
Hi Lucia, what was the amount of flour you used ?
Looks very much like white bread, what were your problems with your first 5 attempts, we should learn from other peoples mistakes, no? I like to use a blend of utlra-fine and regular fiberflour, have you tried say 50/50 of each. I believe it improves either one on its own. Great post, thanks a bunch, Gerry