White Bread Frankenloaf

Servings: 16 Prep: 10 min Cook: 3 hr Total: 3 hr 10 min

There are a million bread recipes out there, but this one is the most like … good ol’ fashioned white bread, in terms of looks and texture. For all tends and purposes … it IS white bread! I should say that … plain … there’s a mild funky twang to it, which I don’t love. I would personally never toast this up, spread some butter on it and eat it. The “twang” is just too pronounced. With some sugar free jam, it’s ok, but even then … the twang is there. HOWEVER, in a sandwich, French Toast, bread pudding, croutons, etc. This stuff is fantastic! I personally don’t really use this bread as “bread” exactly. I’ll make a loaf and freeze it. I’ll slice pieces off for croutons, bread crumbs, desserts, sandwiches, etc. Almost never do I just … eat the bread.

Most of my recipes come from within. This one, however, is adapted from the great KevinPa! Very early on in my weight loss journey, I wanted bread … just like most of you probably do. What good is a sandwich without bread? What good is a salad without croutons? What good is French Toast … without Toast?!

This recipe is here to really shine a light on the amazing work that KevinPa did with low carb baking. The man was a bit of a Dr. Frankenstein in the kitchen … and most all of his little monsters are AMAZING.

This recipe is adapted and slightly adjusted for a bread machine. I find the actual dough to be too weird and sticky to really work with … by hand. Even with a mixer, it’s just strange. Adjust the amounts to fit in your own bread machine. Also, you can absolutely do this by hand, but … again … it’s a bizarre super sticky blob of weirdness that’s hard to wash off and just plain … slimy and odd.

Finally, here’s a link to KevinPa’s memorial thread at LowCarbFriends.com. I personally never interacted with him, but … rumor has it he was an exceedingly nice, helpful and supportive person. I fully believe every low carber should see his work, appreciate his contribution and try out some of his tasty creations! I know I have!

Note: The yeast eats the sugar to create carbon dioxide (making the little holes in the bread) and … alcohol (which evaporates). Without the sugar, the yeast would starve and the bread wouldn’t rise. Don’t worry too much about the small amount of sugar … the yeast will eat it all!

Makes about 16 slices.

White Bread Frankenloaf
Ingredient
Calories
Fat
Protein
Carbs
SA’s
Fiber
Net Carbs
1 1/8 cup (266.63g) warm water
0
0
0
0
0
0
0
1/4 cup (59.5g) cream, heavy whipping
205.3
22
1.3
1.8
0
0
1.8
3 large (150g) whole eggs
214.5
15
19.5
1.5
0
0
1.5
1/4 cup (54g) extra virgin olive oil
477.5
54
0
0
0
0
0
1 tbsp + 1/4 tsp (13g) active dry yeast
38.4
0.7
4.9
4.9
0
2.7
2.2
1 1/2 tsp (6g) granulated sugar
23.2
0
0
6
0
0
6
3/8 cup (27g) wheat protein isolate 8000
105
0
24
0
0
0
0
2 cups + 1 tbsp (198g) Carbquik
556.9
37.1
37.1
99
0
86.6
12.4
1 1/2 cups (96g) wheat protein isolate 5000
360
0
84
0
0
0
0
3 tbsp (27.9g) resistant wheat starch 75
108
0
0
24
0
21
3
1 1/2 tsp (7.02g) guar gum
20
0
0
5.2
0
5.2
0
1 tbsp (18g) xanthan gum
60
0
0
14
0
14
0
1 tbsp (12g) baking powder
15
0
0
3
0
0
3
1/2 tsp (2g) salt
0
0
0
0
0
0
0
Grand Totals (of 16 servings):
2183.7
128.8
170.8
159.4
0
129.6
29.8
Totals Per Serving:
136.5
8
10.7
10
0
8.1
1.9 g
46.7%
Fat
27.6%
Protein
25.7%
Carbs

White Bread Frankenloaf

White Bread Frankenloaf

3.5 from 6 votes
Print Rate
Prep Time: 10 minutes
Cook Time: 3 hours
Total Time: 3 hours 10 minutes
Servings: 16 Servings
Author: DJ Foodie

Ingredients

  • 1 1/8 cup warm water
  • 1/4 cup cream heavy whipping
  • 3 large whole eggs
  • 1/4 cup extra virgin olive oil
  • 1 tbsp + 1/4 tsp active dry yeast
  • 1 1/2 tsp granulated sugar
  • 3/8 cup wheat protein isolate 8000
  • 2 cups + 1 tbsp Carbquik
  • 1 1/2 cups wheat protein isolate 5000
  • 3 tbsp resistant wheat starch 75
  • 1 1/2 tsp guar gum
  • 1 tbsp xanthan gum
  • 1 tbsp baking powder
  • 1/2 tsp salt

Instructions

  • Each bread machine is a bit different, but in my case ... this recipe makes a 2 lb. Frankenloaf.
  • I place the wet ingredients in the machine, first.
  • Then, I add the yeast to the wet ingredients.
  • Then, I add the dry ingredients ... adding the salt last.
  • Then, I set the machine and ... a while later ... Frankenbread!
  • For variations to these steps ... follow the instructions on your bread machine.

STANDARD FTC DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note, I only ever endorse products that are in alignment with my ideals and I believe would be of value to my readers.

* Learn More: More about this recipe and nutrition …

21 thoughts on “White Bread Frankenloaf”

  1. Nice words about Kevin Pa. I too never interacted with him but I have used some of his recipes I stayed up all night one night just looking over his recipes and looking up the ingredients. This was maybe two years ago now. I have made this bread before sans bread maker and yes it is slimy and sticky. It just won’t wash off of any utensil or bowl! I think it is the wheat protien isolates and gums, but I’m just guessing. Love your blog!

  2. Hola Linda! Sorry about the delayed response. I’m in the middle of moving and lost my internet for a few days. In any event … Yes. KevinPa should be aknowledged, in my opinion. I REALLY wished I’d interacted with him. I would’ve had a million questions. He really seemed to know his stuff and was willing to tinker and experiment, to find the best combination of some relatively strange (to the average individual) ingredients. The end result was usually awesome, but ALWAYS creative and interesting. A talented man! Regarding the dough, it’s … odd. You can also try kneading it, by dusting a countertop with the wheat protein isolate. That creates a HUGE mess! That’s also just an overly fine and strange texture. It’s … messy! The less you touch these ingredients … the better (in my opinion).

  3. Hi Donna, using all xanthan would be fine. It’ll be a very subtle difference, but I think the loaf will stick work quite well!

    • Is there something that I can use as a substitute for the Resistant What Starch? Soooo expensive and only available from one website!

  4. You should make a loaf and let me buy it from you 😉 that would be awesome lol …. Not that you aren’t awesome anyway 🙂

  5. This looks so good! I would so much love to try this but living in germany I can’t get the Carbquik :-(… any idea how to substitute this?

  6. Hi Susanne, I haven’t a clue. Carbquik is a very specific product and is carefully engineered to behave a certain way. My best recommendation would be to either find an alternative recipe, or spring for the Airmail shipping cost that Netrition would charge you. You can order it from them, but … it may be pricey. Sorry! :/

  7. Hi Cindy, every bread machine is different. I suggest reading the instructions for your individual machine. It’s been a very long time since I’ve made this … so … I honestly don’t even remember! Sorry!

  8. Mine came out very very dense and was only about 6″ long and it had no taste to it at all…..Instead of real sugar, I inadvertently used a sugar substitute and I didn’t use a yeast made specifically for bread machines…..could this possibly been the problem?  
    —Reply posted by DJ on 3/13/2015
    Hi Missy, I’m honestly not sure what “bread machine yeast” is, really. I do know that I’ve personally never used it and my bread machine endeavors have gone, just fine. However, the sugar is a vital component. Yeast needs actual sugar (or starch) in order to create alcohol and carbon dioxide. It essentially eats it and converts it to these two things. Without the sugar to convert … there will be no “lift” to the bread, resulting in a dense brick. It’s one of the very few instances where actual sugar is needed. However, bear in mind that the yeast eats the sugar, so by the time you get around to eating the bread … the sugar is not really in there. It’s gone. Try it again with actual sugar and I think you’ll see a dramatic difference. Sorry it didn’t work out for you!

  9. Hi — I was just this second reading about the taste issue, and I found this. Yes, indeed it is long, but I posted it all ’cause it had recipes and links and it was chatty  and friendly. It is all info I found, none of mine, and I haven’t tried any of it yet.

    Removing Any Unpleasant Taste from Low Carb Baking Mixes and Carbalose Flour

    http://www.lowcarbfriends.com/bbs/showthread.php?t=666931

     Many people have complained that they detect a nasty, unacceptable taste in Carbalose and Carbquik. That is a pity as the products are actually very innovative and have some really wonderful uses. I recently discovered that by combining one of those flours half and half with my Splendid Low-Carb Bake Mix, a wonderful thing happens – that strange taste seems to diminish or disappear completely depending on how sensitive you are to the aftertaste (I tasted nothing bad at all). Together the two make a fascinating new low-carb bake mix, not too unlike using real flour. Try it and see. You can order these wonderful products by Tova from Netrition.com. You will be taking your low-carb experience up to a new level, I think.

    What is more, the sodium content of these flours is what has put many people off as well. It’s never fun to see a 2-lb water weight gain on the mean old scale in the morning. Now the sodium content will be cut by half and then it is cut further by the number of servings – not too bad at this point and no undue water weight should pile on.

    I have yet to try it in several other recipes but I did make the Cheddar Bay Biscuits on Linda Sue’s fabulous website. She had a tweaked version of what apparently appeared on the Carbquik box and I followed it and substituted half the Carbquik with my Splendid Low-Carb Bake mix and half with Carbalose flour (probably could have used Carbquik but I didn’t have any). I also added 2 tsp of baking powder, because the Carbquik is like a biscuit mix with the shortening and baking powder included. I used unsalted butter. They turned out super! No funky aftertaste at all in my opinion.

     We just made 2 different blueberry muffins recipes. I really wish I could say that my bake mix stood head and shoulders over the combination of my bake mix and Carbalose flour, but alas I can’t. Although both are very nice, the Carbalose/Vital Oat Ultimate Bake Mix combo was very much like baking with white flour. It tasted so similar to me. This is good and bad news. Good news for Netrition and Tova if many people now go and purchase Carbalose flour to make this lovely bake mix and bad news too as it means using yet another specialty ingredient. To be honest it is worth buying a few specialty ingredients if one wants to be truly satisfied in the low-carb baking department.

    I, for one, will now be buying much more Carbalose flour. I love it now!! I’ll be honest. The reason I wasn’t using it much, was not so much because of the aftertaste but more because of the high sodium content. I don’t like a lot of sodium in things as my DH has high blood pressure and I myself detest water weight gains.

     

    Vital Oat Ultimate Bake Mix

    1 1/2 C ground almonds (can use almond flour, but add a little more vital wheat gluten and oat flour – like 1 T of each)
    1 C oat flour
    1/2 C vital wheat gluten

    Splendid Low-Carb Bake Mix

    1 2/3 C ground almonds
    2/3 C whey protein (plain or vanilla*)
    2/3 C
    vital wheat gluten
    *add 1/2 tsp vanilla if using plain

    In large tupperware-type container with lid, combine ground almonds, vanilla whey protein and vital wheat gluten. Replace lid and shake until all ingredients are well combined. This recipe may be doubled or tripled, so that one always has bake mix on hand. I keep it at room temperature in the container for months, but it may be kept in the refrigerator or freezer as well.
    Nutritional Analysis: 1/3 cup
    162.9 calories; 14.3 g protein; 10.3 g fat; 3.3 g carbs

    Some flexibility with this bake mix exists:  Let’s see, some people feel the whey proteins are too expensive. They are expensive, but last a long time, especially if one does not bake very frequently. They also keep really well for ages at room temperature.

    Instead of the whey protein, Carbalose flour (from Netrition.com – The Internet’s Premier Nutrition Superstore!), oat flour, or whole wheat pastry flour.


    Some people balk at the idea of ground almonds, thinking perhaps that is the most expensive part of the bake mix. 2/3 C of the ground almonds could be replaced by any of the above suggestions. Ground almonds can be replaced by any ground nuts of your choice.

    I made my Aunty Marie’s Blueberry Muffins from Splendid Low-Carbing for Life, Vol 1. First I made them with my bake mix and next I made them with half my bake mix and half Carbalose flour. Both muffins were delicious. The ones made from Carbalose rose a little higher (maybe because I used liners for them?) and were lighter in color and slightly less dense.

    I’m very pleased with both of them. I like the idea of the extra fiber in the Carbalose flour. I like the idea that the muffins are still quite low in sodium, so no water weight blues. Use unsalted butter with the Carbalose version, although I forgot and used salted butter and it was fine (I did add a couple of Splenda packets extra though to make it sweeter because I used the salted butter – saltiness cuts sweetness, especially with Splenda).

     

     


  10. I can vouch for KevinPa’s recipes, may he RIP…several years ago, when I was low carbing, the LowCarbFriends blog was very popular.
    Kevin was a huge contributor, as were several others. One of those was Jennifer Eloff, whose Splendid low carb bake mix, is referenced in the post. I used her mix as well. It was great for quick breads, cakes, etc, and I used Kevin’s for yeast breads.
    I was away from the blog for a few years, and when I returned, the blog was gone. Very sad. It was an awesome resource.
    I am so glad to see that someone saved some of Kevin’s work. I am bookmarking this page.
    Thank you!

    • Yep, I was (like most others) upset by KevinPa’s passing. His contributions were a huge part of my earliest experiments. I learned loads from him. At this point, I’m upset to see that the entire LowCarbFriends forum is gone. That housed a massive wealth of stable information and support for people. I understand social media, online groups, etc. but I can be a bit stodgy and honestly still prefer a good old-fashioned forum. I was very sad to see that go, as well. Hey, at least we still have Frankenloaf!


  11. I have tried Kevin Pa’s bread recipe, and it’s ok, but then I decided, why do I need that extra stuff in my bread? So, l simply use Carbalose in place of flour in my regular white bread recipe. That twang you describe can be neutralized by adding a little extra sweetener. I use one packet of Splenda, in addition to 1/2 tsp real sugar to feed the yeast. Use more Splenda if you like your bread a little sweet. It helps if you add a little gluten, if you can tolerate it. The smell of the Carbalose, which I find offputting, dissipates in about a day. You can purchase Carbalose from Amazon, Wal-Mart or Netrition.
    P.S. Kevin Pa’s recipe for pecan pie is outstanding! It’s worth it to buy isomalt to make sugar free mock corn syrup. I suppose you could also use sugar free vanilla flavored syrup, but I use the isomalt for other recipes, too.

    • Kevin Pa was a huge influence in my early story. I moved on from most all ingredients in this recipe, as well as Carbalose and ingredients like Isomalt. I love that they exist and I know they definitely have their fans, but these ingredients ultimately stalled me out (not the Isomalt. That’s actually fine, but … it caused some tummy issues). In any event, my story also likely wouldn’t even have begun without people like Kevin Pa. So, I encourage anyone new to pay attention to Cindy’s comment. It has a lot of merit and may even work for you, in the long run. It just personally held me back. Thank you for the input, Cindy!

  12. where can I get the Kevin Pa’s recipe for pecan pie and sugar free mock corn syrup with isomalt? Thank you

    • Unfortunately, KevinPa passed away several years ago. His recipes and oodles of experiments and knowledge were posted in the LowCarbFriends.com website/forum. Unfortunately, that was discontinued about a year ago. At this point, his recipes are probably only stored in people’s notes, their computers and printed recipe cards. I tried to dig them up through the Wayback Machine, but it looks like they’ve been lost to time (and I’m actually really sad about that!) … Sorry about this. Hopefully someone else will chime in with their notes!

  13. I am so sad to see that Low Carb Friends has been disappeared. It was an astonishing resource. I was a member way back in the day — when KevinPa was actively posting in fact — and I was actively shopping a book proposal at the time, based on the notion that ordinary people like Kevin were doing infinitely more innovative and creative work, when it came to developing recipes for low-carb users, than anything being done by the corporate side. Oh, I am just so angry to think of all that hard work and imagination just being wiped out.

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