hamlet_cat
Assistant Cook
- Joined
- Nov 14, 2012
- Messages
- 25
I didn't know whether I should post this here or in special diets. I am on a special diet but it doesn't really fit in any of the other sections.
Anyways, I have been trying to make sandwich bread for a year that is based on flours that I can eat. I can only eat a couple of flours. One being flaxseed meal and the other being low fat soy flour. My diet has to be low carb but also low calorie, which is the reason I can't use nut flours. I also can't eat eggs. My main problem is that I can't get the bread to rise enough to be able to make a sandwich bread. It always turns out too dense. I can have gluten so I have been experimenting with soy flour, vital wheat gluten and active yeast but have failed miserably to make a bread that rises. I have been able to make loaf bread but it is too dense to make a sandwich with. I also can't use egg whites which is great for getting the airy shape but I react to eggs so I can't use them. I can't eat sugar so using that to activate the yeast is an issue as well. I don't know if part of the problem is that.
I will take any suggestions. Recently I have been using baking powder and club soda but it doesn't give a sandwich bread, more of a loaf. I am not gluten free, so the wheat gluten is fine for me to use at this point.
Anyways, I have been trying to make sandwich bread for a year that is based on flours that I can eat. I can only eat a couple of flours. One being flaxseed meal and the other being low fat soy flour. My diet has to be low carb but also low calorie, which is the reason I can't use nut flours. I also can't eat eggs. My main problem is that I can't get the bread to rise enough to be able to make a sandwich bread. It always turns out too dense. I can have gluten so I have been experimenting with soy flour, vital wheat gluten and active yeast but have failed miserably to make a bread that rises. I have been able to make loaf bread but it is too dense to make a sandwich with. I also can't use egg whites which is great for getting the airy shape but I react to eggs so I can't use them. I can't eat sugar so using that to activate the yeast is an issue as well. I don't know if part of the problem is that.
I will take any suggestions. Recently I have been using baking powder and club soda but it doesn't give a sandwich bread, more of a loaf. I am not gluten free, so the wheat gluten is fine for me to use at this point.