My de-carbed version of the bread that won my mom first prize at the county fair. This has the best texture of any low-carb bread I know!

Yield: 8 slices, each with 5.5 grams of carbohydrates and 0.5 gram of fiber, for a total of 5 grams of usable carbs and 25 grams of protein.

INGREDIENTS 

• 1/4 cup rolled oats
• 2 tablespoons raw wheat germ
• 2/3 cup boiling water
• 1 tablespoon blackstrap molasses
• 1 tablespoon Splenda
• 1 tablespoon soft butter
• 1 teaspoon salt
• 1/2 cup ground almonds
• 3/4 cup vital wheat gluten
• 1/4 cup vanilla-flavored whey protein powder
• 2 tablespoons water
• 2 teaspoons yeast

INSTRUCTIONS

1. Put the rolled oats and wheat germ in the bread case of your bread machine.
2. Pour the boiling water over them, and let them sit for at least 15 minutes.
3. Add blackstrap molasses, Splenda, soft butter, salt, ground almonds, vital wheat gluten, vanilla-flavored whey protein powder, water, and yeast in the order given.
4. Run the machine.
5. Remove the loaf from the machine and bread case promptly to cool.