Low Carb / Wheat Gluten / Yeast

I experimented a bit with buckwheat a while back (again LC, no gluten), and found roughly 1 egg per cup of buckwheat flour to be about right.  Any more than that and it turns into cake.

Some tech. difficulties,again. My post disappeared (except the link) when I hit the enter button. Weird. I will try again.

Is wheat gluten low carb? 1 ounce=28g=4g total carbs. Well,well. Lower than I thought.

LC baking (and esp. bread) is a very focused specialty and there is not a lot of it here on this forum. Use the search box to find what is here.You may get more response at a LC diet site, a bodybuilding forum (for keto recipes),a paleo site or other specialty baking/recipe forum.

Here is a link to a recent post about using coconut flour for LC buns. Some of the discussion may be beneficial-esp. about how to obtain lift and structure when there is no structure-providing ingredient like gluten. On the other hand, gluten may work but you have to get the ratios right or you will have a rubber ball of a loaf.

http://www.thefreshloaf.com/node/52510/what-did-i-do-wrong

Have fun baking!

I don't worry about low carb baking, but I do a certain amount of gluten free baking for customers. Obviously I can't use wheat gluten in these, so to provide the structure to hold the gases produced by the yeast I use a variety of things - eggs, soaked flax seeds (ground or whole) and/or the mucilaginous water from soaking flax seeds, xanthan gum and powdered psyllium husk. Sometimes I use these alone, sometimes in combination (though not the xanthan gum and psyllium husk together). It makes for a reasonably light and well-risen bread.