Good Article. I am an experienced bread baker. Want a 'sandwich loaf' similar to good old Wonder Bread that is reduced in carbs. Tried coconut / all purpose combinations with complete failures (got a nice, thick, creamy, heavy loaf....made decent toast for jams); moving to all purpose / almond flour (always King Arthur's products for assured consistency) with yeast (normal rise) whole milk, salt and a two tablespoon hit of refined gluten to encourage rise and add protein. Will do one in loaf pan, another free formed. Could work; will use dough machine for both.

• Reply