I made 1:1 bread, and it is de-leeecious!

If you have celiac disease or an actual gluten sensitivity, then this post is not for you. If you avoid gluten solely because of some dieting fad, you're losing out. This is good bread. This is bread that's better for insulin-resistant people. This is... high-gluten bread!

Disclaimer: I am neither a nutritionist nor a doctor, I just play around with bread.

This is pretty much my standard bread recipe, but substituting part of the flour with pure gluten - available as "seitan base", for instance this one on Amazon. This is somewhat more expensive (the price/g of protein is about the same for flour and seitan base), but it has a 50:50 carb:protein balance. Normal bread is more like 7:1, bad news for anyone with insulin problems. If you want to try this with your own favorite bread recipe, substitute about 1/4th of the flour with the seitan base and another about 1/6th with flax flour. Other proportions will work, too, I'll show you how to calculate it below.

The recipe is made for using a LeKue silicon bread bowl, which allows kneading and baking in one bowl (though I usually use a baking pan to get a nicer shape). I found regular kneading to be a horribly sticky mess on my rather hairy hands, and for some reason my bread always turned out very crumbly. By using the LeKue, I've been able to increase the amount of water without making the kneading an impossible mess - this also makes the bread more moist. This particular variation of bread ended up less moist than usual, though, and would have been kneadable by hand.

Recipe:

50g seed mix
275g regular flour
125g seitan base
100g flax flour
3 tsp salt
25g cake yeast
350 ml lukewarm water
2 eggs
2 tbsp canola oil

Heat some water to boiling. Pour the seed mix into a small bowl and pour the boiling water over it. Set aside. Alternatively, the seed mix can be roasted carefully on a skillet.

In the LaKue (or a large bowl), mix all the remaining dry ingredients. Dissolve the yeast in the water, add the other wet ingredients, and mix well. Then mix dry and wet ingredients well and knead it for 5-10 minutes. Cover the bowl with a towel wetted with hot water and leave it for an hour in a warm place, such as an oven with just the light on.

Once the bread has risen, grease a large bread form (or just use the LeKue, if you don't mind the funny shape). Knead the bread some more, drop it into the form, and put it to rise under a warm moist dishtowel for about half an hour. (Later update: when starting the bread in a cold oven, the second rise should be about 15 minutes.)

Once the bread has risen, remove the dishtowel and turn the oven to 200C with the bread in it and go do something else for an hour. Take it out, place the bread on a cooling rack, and let it cool down for at least half an hour before eating (if you can).

This is from a later slight variation - I used 60g sunflower seed flour and 60 g flex seed flour, and accidentally more of regular flour, 300g total. Plus I used hot tap water, added the eggs to cool it down, then added yeast.

I later tried using hemp flour instead of flax flour, and regretted it. The bread came out a greyish-green color and with a slight crunchiness to it.

Here's my calculation of the carb:protein balance. A simple spreadsheet like this can be used for any food, if you want to up your protein. These proportions worked for me, you can certainly vary it to some degree, though I cannot say what would happen with, say, using only seitan base.

Ingredient	Carb/100g	Protein/100g	Amount	Carb	Protein
Flour	70	10	275	192.5	27.5
Seitan basis	0	80	125	0.0	100.0
Flax flour	3.9	40	100	3.9	40.0
Eggs (1L=65g)	0.8	12.6	130	1.0	16.4
Seed mix	9.3	27.3	75	7.0	20.5
Water				0.0	0.0
Oil				0.0	0.0
Yeast	15.6	2.45	25	3.9	0.6
Total				208.3	205.0