Keto Bread with Wheat gluten Low carb

Instructions

1. Add all the dry ingredients except salt to a mixing bowl for a stand mixer.
2. Stir
3. Add salt and stir again.
4. Pour in the water and olive oil. (If you are using traditional yeast - proof the yeast in this water with a tsp sugar 15 minutes prior to this step.)
5. Use the paddle attachment and turn the mixer on to the lowest setting.
6. Mix for 5-10 minutes, checking consistency of dough frequently. When the dough is stretchy, has some resistance and doesn't break - that is when you can stop)
7. Oil the counter and your hands and knead the dough for an additional 2-3 minutes until it's nice and smooth.
8. Place in a 9x5 loaf tin and cover with seran/cling wrap and a towel. Let rise for 2 hours.
9. Bake at 350°F / 175°C for 45 minutes.
10. Let cool, slice and enjoy!