Microwave Breads: Special Ingredients Required

[retroworx]

I had mentioned in my microwave Orange Stack Cake thread that I thought the recipe could be adapted to make some very low carb/low cal bread. Finally completed my experiments, so here are the results:

This recipe was developed to be EXTREMELY low calorie, as well as low carb, so. . . .

[COLOR="Red"]WARNING! WARNING![/COLOR] Specialty ingredients ahead!


[COLOR="Red"][COLOR="Black"]RETROWORX'S MICROWAVE WHITE BREAD[/COLOR][/COLOR]
Makes 4 muffin tops (split into 8 slices)
Per SLICE: 9.5 cals, 0 fat, .3 carb, 1.8 protein

DRY INGREDIENTS

* 2 tablespoons oat fiber
* 1 tablespoon coconut flour
* 3 tablespoons egg white powder
* 1/2 tablespoon erythritol (granular)
* 1 teaspoon baking powder
* 1/8 teaspoon baking soda
* 1/4 teaspoon cellulose powder (some amount of Xanthan gum may work instead and the recipe may work without it completely)
* 1/8 teaspoon salt

WET INGREDIENTS

* 2 tablespoons Z Trim fat replacement gel
* 1/2 tablespoon Walden Farms Marshmallow Dip (this works as an egg replacer, I believe)
* 1/2 teaspoon vanilla extract
* 8 tablespoons water

DIRECTIONS

1. Grind dry ingredients in Magic Bullet. (I do this because my egg white powder tends to clump otherwise)

2. Mix dry ingredients into well-blended wet ingredients. Do not use a whisk to beat the batter down; use a spatula to whip/fluff.

3. Scoop into greased silicone muffin top wells.

4. Microwave on high for 5 minutes. Flip, then nuke for 1 minute more to dry out the bottoms.

5. Immediately remove to rack for cooling.

6. Fridge as soon as cool. Store in fridge to keep soft.

Notes:

1. This has a pretty bad egg odor when it comes out of the oven , but when cool the odor is gone and the taste is not "eggy".

2. My microwave oven is 700 watts. The timing of this bread makes all the difference between "fluffy" and "rubbery". You may have to experiment with your oven to get the right consistency. This will be especially true if you are trying this in something other than the muffin top pan -- like a cup, perhaps.

3. Unfortunately, this bread does not crisp up when toasted. It does, however, make fine bread pudding. (I had to do something with all those experiments, don't ya' know. ) I am fairly confident that the addition of some powdered cheese would add enough fat to get this to toast properly, btw.

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[COLOR="Red"][COLOR="Black"]RETROWORX'S MICROWAVE BRAN BREAD[/COLOR][/COLOR]
Makes 4 muffin tops (split into 8 slices)
PER SLICE: 10.6 cals, .5 carb, 1.8 pro

DRY INGREDIENTS

* 2 tablespoons oat fiber
* 1 tablespoon coconut flour
* 3 tablespoons egg white powder
* 1 tbsp bran (may want to up this to 2)
* 1 tablespoon erythritol (granular)
* 1 teaspoon baking powder
* 1/8 teaspoon baking soda
* 1/4 teaspoon cellulose powder (some amount of Xanthan gum may work instead and the recipe may work without it completely)
* 1/8 teaspoon salt (heap)

WET INGREDIENTS

* 2 tablespoons Z Trim fat replacement gel
* 1/2 tablespoon Walden Farms Marshmallow Dip (this works as an egg replacer, I believe)
* 1/2 teaspoon vanilla extract
* 8 tablespoons water

DIRECTIONS

1. Grind dry ingredients in Magic Bullet. (I do this because my egg white powder tends to clump otherwise)

2. Mix dry ingredients into well-blended wet ingredients. Do not use a whisk to beat the batter down; use a spatula to whip/fluff.

3. Scoop into greased silicone muffin top wells.

4. Microwave on high for 5 minutes. Flip, then nuke for 1 minute more to dry out the bottoms.

5. Immediately remove to rack for cooling.

6. Fridge as soon as cool. Store in fridge to keep soft.

Notes:

1. My microwave oven is 700 watts. The timing of this bread makes all the difference between "fluffy" and "rubbery". You may have to experiment with your oven to get the right consistency. This will be especially true if you are trying this in something other than the muffin top pan -- like a cup, perhaps.

2. Unfortunately, this bread does not crisp up when toasted. It does, however, make fine bread pudding. (I had to do something with all those experiments, don't ya' know. ) I am fairly confident that the addition of some powdered cheese would add enough fat to get this to toast properly, btw.

3. This is the same recipe as the white bread with just some bran added (you may want to add more than indicated here) and a touch more sweetener. This version is a touch more dense, "hearty" and flavorful than the white bread. I prefer this version myself.

ETA: These breads freeze fine. Also, they are easier to slice when warm.

[Mallory]

WOW Retro..

Thats alot of figuring out and working out ingredients.. for you! I would so try this if I had those ingredients..

Isnt it fun trying to find foods to make some things just a bit more enjoyable..

[retroworx]

Originally Posted by Mallory

WOW Retro..

Thats alot of figuring out and working out ingredients.. for you! I would so try this if I had those ingredients..

Isnt it fun trying to find foods to make some things just a bit more enjoyable..

Yeah, around here we don't call it a kitchen, we call it "The Lab."

[shunsweets]

Another winner Retroworx. Let them eat bread! I made it without the cellulose which I don't have and with no salt(forgot it). They were nice with some SF jelly. Now I'm on the search for a silicone muffin top pan so they'll look like hamburger buns or english muffins under eggs.

Thanks for another great low carb/low cal recipe.

[retroworx]

Originally Posted by shunsweets

Another winner Retroworx. Let them eat bread! I made it without the cellulose which I don't have and with no salt(forgot it). They were nice with some SF jelly. Now I'm on the search for a silicone muffin top pan so they'll look like hamburger buns or english muffins under eggs.

Thanks for another great low carb/low cal recipe.

I can't believe how fast you are with these!

Great to know the cellulose isn't necessary, but I hate to lose a special ingredient.

Let me save you some time on those silicone muffin top pans: I have only been able to identify one source. They are available online from Vitalicious -- look under their bakeware link. (I'm not allowed to post it.) Never found them in any store, even specialty bakeware shops, or anyplace else online. They have these custom made especially for them.

[ouizoid]

Whatcha think Retro--would this work with some rye flour??? I have some that is around 4.25 g carbs per Tbs. Just wondering if it would give this recipe enough body??

Ouis

[retroworx]

Originally Posted by ouizoid

Whatcha think Retro--would this work with some rye flour??? I have some that is around 4.25 g carbs per Tbs. Just wondering if it would give this recipe enough body??

Ouis

Hi Ouis:

Never worked with rye flour but don't see why adding a tbsp of it would hurt anything -- don't know what would happen if you used it instead of one of the other ingredients, tho.

Are you looking for a rye bread taste? If so, just adding caraway seeds usually does it for me, if seeded rye is what you are hankering for.

HTH,