How to Bake Bread With Polyols

• Step 1

  Warm the mixing bowl by rinsing it for several minutes in hot water---bread dough does not like cold bowls or cold utensils or cold drafts of air. Add 2 cups of warm water (about 120 degrees F.) and sprinkle the yeast on top of the water. Use regular yeast, not the "rapid rise" variety.

• Step 2

  Sprinkle the erythritol on top of the floating yeast, then add the gluten flour, oats, and oil. Try other polyols to determine which works best for you; Dana Carpender, author of "500 More Low-Carb Recipes," recommends erythritol---a polyol sugar substitute derived from corn---rather than the other granulated polyols, because of its lower digestion and absorption rate.

• Step 3

  Let the mixture rest for a few minutes. Stir well with a wooden spoon while adding the flour 1 cup at a time till the mixture is thick but still moist. Start with about 4 cups of flour, and add the last cup or two gradually---you want as little flour as possible to make a dough that holds together well without becoming too dry.

• Step 4

  Cover the bowl with a clean cotton kitchen towel wrung out in hot water. Let the dough rise till it's nearly doubled in size---because polyols do not react with or "feed" the yeast the same way sugar does, this will take longer than a traditional bread recipe. Keep the bowl in a warm place, covered with a damp warm towel, for best results.

• Step 5

  Turn the dough out onto a lightly floured countertop and knead vigorously for at least 10 minutes, incorporating as little flour as necessary while kneading; a primary cause of rough bread texture is too little kneading, and a primary factor in fine bread texture is long kneading. Let the dough rise again to nearly double size.

• Step 6

  Flatten the dough on the counter and shape it tightly into two loaves. Place them gently into loaf pans sprayed with canola oil (or olive oil). Then set them in the oven to rise.

• Step 7

  Turn the heat to 350 degrees F when the loaves are risen to not quite double size. Bake for about 30 minutes before checking their progress; when the bottoms of the loaves are a rich golden brown color, remove the bread from the oven.

• Step 8

  Let the loaves cool on racks for several minutes. Remove the bread from the pans. Turn them on their sides on racks and let them cool thoroughly before slicing.

• 2
• Large mixing bowl Wooden spoon 2 cups warm water 1 envelope active dry yeast 1 tbsp. erythritol 1 tbsp. gluten flour 1/2 cup rolled oats (not "quick-cooking") 2 tbsp. olive oil or canola oil 5 to 6 cups bread flour Glass bread pans Canola spray
• Large mixing bowl
• Wooden spoon
• 2 cups warm water
• 1 envelope active dry yeast
• 1 tbsp. erythritol
• 1 tbsp. gluten flour
• 1/2 cup rolled oats (not "quick-cooking")
• 2 tbsp. olive oil or canola oil
• 5 to 6 cups bread flour
• Glass bread pans
• Canola spray
• If you're using a bread machine or a stand mixer, follow steps 1 and 2 according to manufacturer's directions. A tablespoon of Xanthan gum will improve bread texture, but gluten flour works as well and is less expensive. If your diet allows for small amounts of natural sugars, you can add a teaspoon or two of honey to this recipe; it will increase the yeast activity and shorten the rising time for the bread.
• If you're using a bread machine or a stand mixer, follow steps 1 and 2 according to manufacturer's directions.
• A tablespoon of Xanthan gum will improve bread texture, but gluten flour works as well and is less expensive.
• If your diet allows for small amounts of natural sugars, you can add a teaspoon or two of honey to this recipe; it will increase the yeast activity and shorten the rising time for the bread.
• Because polyols don't increase yeast growth and activity the same way sugar does, and salt moderates the yeast activity, use little or no salt in bread recipes with polyols.
• Because polyols don't increase yeast growth and activity the same way sugar does, and salt moderates the yeast activity, use little or no salt in bread recipes with polyols.

References & Resources

• Guide to Polyols
• 500 More Low-Carb Recipes
• VitaDigest erythritol
• Vital Wheat Gluten Flour
• WheatMontana Bread Flours
• Chemical-free premium rolled oats