I noticed three different brands of low carb bread at the health food store
lists as the first two ingredients, Vital Wheat Gluten and Soy Protein isolate.
( no wheat flour or any other flout to be found in the ingredients )
I understand they have used the glutten as glue and the Soy as a hi protein
alternattive to the starchy part of wheat.
Has anyone here ever used defatted Soy Flour which is very hi in protein
and low carbs to make bread with ?
I'm considering adding a little egg white and using calcium carbonate instead
of sodium bicarbonate to increase calcium and decrease sodium also.
This would be a Bionic Bread if it works out. As nutritious as meat !
And hi calcium to boot.
Scott
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