I was so excited. Day before yesterday I got on and found your low carb bread recipe. Their were so many of you that were raving about it I thought - I must try it. It turned out like a super ball. I did two batches, thinking that I may have mismeasured on the first one. They both turned out the same.
Last night I figured out that it must be the altitude. I have had to altar many recipes to use at 5000 feet. The question that I have is what would I altar in this recipe? Can anyone help me?

Can you post the link to the recipe or tell us which one it is?

Karen

1 tsp yeast
1 cup Vital Wheat Gluten
1/4 c soy flour
1/4 ground flaxseed
1/2 tsp salt
1 egg
1/2 cup water ( I did put warm water)

put in bread maker on light

I too had the same problem (also at high altitude) but I have a feeling this is not the problem. I make regular bread all the time with no alterations for how high we are. I am afraid this is just the way the bread is. However, make sure you set your machine for 1 kneading/rising cycle only. That was a mistake I made.

Jaimie

I would say that there was a typo in the original recipe with the water. 1/2 cup is not enough to make a decent bread dough with the amount of dry ingredients so the bread would turn out like a brick. Wheat gluten is very absorbant.

I would try increasing the water to 1 cup or go back to the original thread and ask whoever posted the recipe if the water was correct.

Karen

My loaf turned out like a sponge! LOL

Oh well! I have given up on low carb homemade bread for now.

Jaimie

Can always use it to clean house..

LOL!!! Silly me, and i threw it away!

Jaimie