Recipe(tried): Country Two-Step Yeast Bread - Bob's Red Mill & Gluten Free Breads

I had my baking habit taken from me last year for medical reasons! I sypathize.

I wonder whether your husband's doctor wanted you to stay away from wheat flour, and might not be familiar with the variety of other high-protein flours available? My family was diagnosed as gluten intolerant last year, and so I have been making all kinds of experiments, substitutions and discoveries this year, some of them delicious. Potato, corn, rice and tapioca are high in starch and may not fit the bill for you, but Bob's Red Mill of Portland, Oregon, has made available not only soy but quinoa, amaranth, garbanzo, sorghum, teff, and others. His flours have recipes on the back, and he also markets a gluten-free bread mix which uses Xanthan Gum (also available through Bob's Red Mill) to give the bread some staying power. Bob's mix works the best so far of any that I've tried; and, alas, I have found that kneading bean flour (without wheat flour) is a sticky loss. You may want to use a Kitchen Aid, as I have; Bob also recommends bread machines.

If you really do have to stick to soy flour, try using xanthan gum to get it to bind, and extra yeast to get it to bubble. Using a mixer on high for 3-5 minutes gets the dough ready to rise.

Indian Rice Grass is a new discovery, and supposedly makes a bread much like wheat bread; I haven't tried that yet.

In addition to Bob's mix, this makes a puff-pastry-like, airy bread; you'd have to check with your doctor about rice, tapioca, potato and amaranth:

COUNTRY TWO-STEP YEAST BREAD
(adapted from a bread machine recipe in M. Wenninger's The Best Ever Gluten-Free Baking Book, available at Whole Foods)

2 cups rice flour (I used glutinous rice flour from an Asian market; not the same kind of gluten as wheat gluten)
1/2 cup tapioca flour
1/2 cup amaranth flour
1 1/2 tsp salt
4 1/2 tsp xanthan gum
3 Tbsp sugar
3 Tbsp powdered milk
3 tsp active dry yeast

2 cups water
1 tsp cider vinegar
1/4 cup canola oil
3 eggs, beaten until light

Step One: stir together the flours and salt, powdered milk, xanthan gum and yeast. Pour 2 cups warm water into a separate bowl. Add vinegar and canola oil, yeast and eggs. Add flour mixture and beat on high for 5 minutes. Let dough sit at room temperature overnight.

Step Two: Remix the dough with the mixer, and pour into greased pan. Bake at 350 for an hour, covering the bread with aluminum foil as it browns in the second half of baking. Test for doneness with a toothpick; will fall a little; invert to cool.

Assuming 15 slices, each slice should have 211 calories, 5.9 g fat, 4.7 g. protein, 34.9 g carbohydrate, 2.8 g. dietary fiber.

Does that nutrient breakdown suit a diabetic diet?