1970's Style Gluten Bread

2 tablespoons active dry yeast
2 cups warm (100F) water
3 1/2 cups vital wheat gluten
1/2 cup soy flour
1/2 cup oat flour
1/2 cup wheat germ
1/2 teaspoon salt
1 teaspoon Splenda

Measure water into mixing bowl. Add yeast and stir to dissolve.

Combine gluten, soy flour, oat flour, wheat germ, Splenda and salt. Add dry ingredients to yeast mixture and beat until smooth. Turn dough onto floured board and knead thoroughly-12-15 minutes.

Shape into 2 loaves. Place in buttered bread pans. Cover with clean dish towel or parchment paper; set in warm, draft-free place, and allow dough to rise until doubled (just 1 rising -- do not 'punch down'!)

Bake in preheated 375F oven 45 minutes. Remove from pans and cool.

Makes 2 loaves
Slice each loaf into 16 medium slices for approx. 3 1/2 carbs per slice or slice into 22 thinner slices at approx 2 1/2 carbs per slice.

NOTE: We don't suggest you make this recipe in the bread machine unless you have a machine that can handle at least a 2-pound loaf. However, you can knead it in the machine (rather than by hand) and then follow the directions above to rise and oven-bake.