Standard bread
3 3/4 c   wheat starch
1 tbsp  metamucil
1/2 tsp  salt
2 tbsp  honey
1 tbsp sesame oil
2 1/4 yeast
1 3/4 c water at about 37°C

Mix dry ingredients, honey and oil.  Dissolve yeast in warm water then mix into dry ingredients.  You may need to add more water to reach a sticky, thick batter.  It will not be firm and kneadable like traditional bread doughs.

Preheat oven to 425°F.  Pour dough into two well greased 4x8 bread pans.  Wrap loosely in plastic grocery bags and allow to raise for about 45min.  Bake for about 20 minutes until brown on top.  Brush with melted butter if necessary.


Michelle friendly cornbread

1/4 c  low-pro porridge
1/4 c  wheat starch
1 tsp  metamucil
1 tbsp  sugar
1 tsp  baking powder
1/2 tsp  egg replacer
1/4 tsp  salt
1 tbsp  oil
1/3 cup  non-dairy creamer
2 drops yellow food color (optional)

Preheat oven to 400°F.  Combine ingredients and mix thoroughly.  Pour into  paper lined muffin pan.  Should be enough for two or three muffins.  Bake for 10 to 12 minutes.

About 0.2 g protein per muffin.