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Low-Carbohydrate Flour Mix
This mix was designed primarily to reduce the carbohydrate quotient of a given bread. For those with soy or gluten allergies, Geri recommends a different mixture.
Flour mixes can be made in a specific quantity as soon as needed, or mixed in bulk and stored in the freezer for later use.
Ingredients:
- 1 part soy flour
- 1 part vital wheat gluten
- 1 part dark rye flour
- 3 parts whole wheat flour
Combine all ingredients and mix well. Use in desired bread recipe.
(Please note: bread made from this flour mixture will be a bit heavier than bread made from traditional white flour. This should not be a problem for most breads, but can become an issue if too much vital wheat gluten is added.)