Hello Kathleen, both whey protein isolate and psyllium husk POWDER are key ingredients that create the lovely, light texture of sliced bread as we (UK) know it. Combined, they form air bubbles that give the bread its spongy/springy-ness.
That said, it WILL work with FiberFlour, as long as you use the coarser type (not the ultra-fine almost white version), but you won’t replicate the flavour and texture of the recipe (I tried soooo many combinations before I hit the jackpot 🙂 !. As for quantity, you’ll need more as it isn’t as absorbent as psyllium powder. My advice: start with as much FiberFlour as psyllium and whey combined, mix, wait 5 minutes, add a bit more, wait again… until you have a thick batter consistency. Also, increase baking powder by 50% and double the ACV. I hope it works!!!!!

Thanks again for all your help

x

That’s so good to know, Valorie. A huge thank you for taking the time to leave your feedback. I’m humbled by your comments and hope you will continue to enjoy my recipes.

Hi Leia. Thank you for leaving a comment. Each 1/16th slice has 2.8g Total Carbs and 2g Fibre. That’s using my ingredients. If you use a different seed mix, tap your ingredients into a food macros app to ensure accuracy. I cut my loaf into 16 thin slices because I like them toasted until very crispy. Obviously, if you cut thicker slices, you need to adjust the macros, but it’s still one of the lowest carbs bread I’ve seen on the internet, that doesn’t involve using hundreds of eggs 🙂

Quite the opposite. It should be spongy and with air pockets, just like shop-bought sliced bread. Did you use the correct oven temperature in centigrades, did you bake it for longer, or perhaps use reduced-fat cream cheese? Even the loaf tin size makes a difference. Something clearly went wrong, but I can’t guess what it might be – I’m really sorry. Just a thought: did you convert grams to cups/spoons or ounces, or did you weigh using metric scales?

Then, why not try? I’d love to know how they turn out! Keep in touch. 🙂