I'm in the chat room with Rosie, and she asked for a low-carb bread recipe. I don't have one, but I do know that you can replace regular white flour with soy flour to a degree without too much fuss. Here's that recipe. Does anyone else have a recipe for her?

2 c white flour (or 1 c white, 1 c whole wheat)
2 c soy flour
1 c water
dash salt
2 T vital wheat gluten if you can get it (if you can't don't worry too much about it - this will make it rise faster but if you knead it enough you can skip this ingredient. It can be hard to find).

1 T yeast
1/4 c sugar in 1/3 c measuring cup
warm water to cover the sugar to 1/3 c

Put first 4 ingredients into stand mixer, or large bowl.
In 1/3 c measuring cup, add the sugar and fill the cup with warm water. If not warm enough, microwave a few seconds. Add the yeast and let it bubble for about 10 minutes.

Add to the dry ingredients in your mixing bowl and knead with either dough hook or by hand for 10 minutes. Dough may be wet/sticky so oil hands if necessary. The wetter dough makes a tender bread that raises better.

After kneading, cover with a warm, wet towel and set somewhere warm to raise, about 5 hours.

Punch down, knead again briefly (a couple minutes). Oil hands again if necessary. Shape into one large or two small loaves and place in greased (or oiled or sprayed) loaf pans. Oil the tops lightly. Cover again and set somewhere warm until they have risen to your desire (usually 1-2 hours).

Bake in a 325 degree oven for about an hour - until they are browned on top and sound hollow when tapped. The lower heat and longer cook time makes them moister, too, I've found.

This sounds like a lot of work and many steps - but the results really are worth it. Let me know what you think, if you try this! :banana: