Low Carb Bread Machine

Bread Machine is recommended, but not required. You can also bake the loaf of bread in a conventional oven or even make low carb pizza dough! (See below for directions.)

Ketogenics' Low Carb Bread Machine Mix is the first low-carbohydrate yeast-risen bread machine mix on the market. The "missing link" of the popular high protein, low carbohydrate diets is the non-allowance of bread at meals. Ketogenics' patent pending formula is the first product available on the market that actually produces real yeast risen, moist, delicious bread, suitable for sandwiches, French Toast and rolls. You can even make pizza dough (imagine the possibilities). We can assure you that you've never tried a product like this one and you will be overwhelmed with it.

First yeast risen low carb bread on the market.
Only 2 grams of net carbohydrates per slice.
High in soy protein isolate.
High in protein (11 grams per slice).
Will not interrupt "Benign Dietary Ketosis".
Good source of dietary fiber.
Produces a full 1.5 lb. loaf (24oz.)

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Bread Machine Instructions for 1 1/2 lb Capacity Machine

Combine according to your bread machine instructions:
2 Cups of warm water (105°- 110°F)
Full package of mix
1 tablespoon of oil
1 packet of yeast (included)

*If your machine does not have a "rapid" cycle and you must use the "basic" cycle...be sure your water temperature is between 80°F and 85°F.

Tips: Watch dough mixing during first 5-10 minutes to insure that all ingredients combine to form round dough ball. If some mix sticks to pan sides, scrape off so that it may be combined properly. Once dough ball has formed, do not open machine cover again until after baking is complete.

Conventional Oven Baking Instructions

COMBINE 1 pouch bread mix and 1 packet of yeast in a large bowl; stir well. Add 2 cups of very warm water (100-110 F) and 1 tablespoon of oil; stir to form soft dough

KNEAD on wood board for 2 minutes; dough will be sticky. Cover with kitchen towel and let rest for 10 minutes. Knead dough for 10 minutes.

FORM into loaf to fit greased 8" x 4" - inch loaf pan. Cover with damp kitchen cloth and let rise in warm draft-free place for 1 1/2 hours.

BAKE in 375 F oven for 25 to 30 minutes or until golden brown . Remove from pan; cool on wire rack one hour before slicing..

Basic Low Carb Pizza

To prepare dough, use dough/manual cycle of bread machine or follow conventional oven instructions. After rising, punch down dough, reshape to round ball and let rest for 5 minutes. Roll out flat to fit 16" round, greased pizza pan. Let rise for 15 minutes. Add 3/4 cup of marinara sauce and spread thinly across diameter of dough. Add grated mozzarella and parmesan cheese over sauce. Place on bottom rack in cold oven, turn oven to 500°F and bake 17-20 minutes, depending on oven. Makes one 16" round pizza. Approximate Carbohydrate per slice (8 per pie): 6 grams.

How much sugar is in the bread mix?

Answer: There is approximately 5 grams of sugar present in the mix prior to baking. However, during the rising and baking process, the yeast organisms convert the sugar to carbon dioxide and alcohol leaving only a trace amount of sugar in the finished baked loaf. The carbon dioxide gas is what causes the bread to rise during the leavening stage and the alcohol burns off during the baking of the bread.

Why is the fiber subtracted from the total carb content on the nutrition facts panel?

Answer: Ketogenic dieters are concerned with the daily consumption of carbohydrate because the body must be deprived of this energy source in order to preferentially burn fat for fuel. Fiber, particularly insoluble fiber, is considered a "non-available" carbohydrate as it cannot be converted into glucose by the body's digestive systems and thus cannot prevent the beneficial metabolic state of lipolysis (ketosis). For the purposes of the ketogenic dieter, fiber is therefore omitted as to simplify the process of keeping tabs on daily carbohydrate consumption.

I've tried other "bake mixes" on the market that were low in carbohydrate but they tasted awful, very dry and did not have the texture of real bread. Why is your bread mix different?

Answer: The products you are referring to are not really intended to produce real bread. For one thing, they are void of gluten, which forms the "skeleton" of the bread and gives bread its texture. Second, these products do not contain active yeast in order to leaven the baked product. Finally, the products you refer to are primarily soy protein and soy flour which overwhelms the flavor profile of the product where as the Ketogenics product contains only a small percentage of soy protein and thus, is not detectable in the finished baked product. To be fair to these other brands, they are fine for making baked goods that do not require a great deal of leavening or doughy consistency such as pancakes or muffins.

I tried your mix somewhat unsuccessfully. My bread maker has either a dark crust setting or a rapid bake setting. I tried the rapid bake and it didn't look like it rose enough and it didn't cook through. I plan on using it without a bread maker since I had to "assist" the dough a number of times to make sure it mixed properly. Any suggestions?

Answer: It is very important that you use water that is between 100-110 degrees F with the mix on a rapid bake cycle. The crust setting is of the least importance and using the basic setting is not recommended as over kneading of this mix inhibits the products result. If you do not have a kitchen thermometer, mix 1 1/4 cups of boiling water with 2 1/2 cups of cold water and measure this out to the required two cups. It is a good idea to keep an eye on the mix during the initial mixing as slightly more water may be needed depending on your machine brand. If the mix looks dry, add additional water by the tablespoon up to 1/4 cup additional in order to form a round ball of dough. Once this occurs, let the machine do the rest.