yeast

[katary]

hey umpa have you ever used yeast in any of your lo-carb baking? would it help at all in rising the breads etc?

[umpa]

Yes it does.But it feeds on gluten, so you have to use vital wheat gluten when you use it .The yeast is a zero and the vital wheat gluten is 2 carbs for 4 teaspoons which is all you need for a loaf of bread.Always proof it though and dont use salt.

[katary]

   sounds complicated...

[Doug Varrieur]

Easy, dissolve one teaspoon of Vital Wheat Gluten and onepackage of yeast together in 4 tablespoons of hot water, around 165 degrees. within 3-5 minutes it will double in size, that's "proofing" now put the proofed mixture in you bread mix along with the additional Vital Wheat Gluten. 

[owensmath]

Is the bread THAT MUCH better with it?  ...in other words, is it worth the extra time, money and ingredients to add that? 

[beebs]

Sounds like something else for me too mess up lol!

[Doug Varrieur]

Onlyif you're looking for additional rise. Umpa can answer that better than I can, I'm sure she'll chime in

[umpa]

I have tried it and it gives aliitle rise.Honestly I like baking powder and cream of tartar if i am trying to lighten a loaf.To really lighten a loaf you need soy flour and by itself it is just too high for me! 5 carbs per slice is what it comes out to with just soy flour.I never eat just one slice of bread, i always eat two so now you are at 10 carbs just for bread.Not worth it!