Mark De Levie's Low Carb Bread

2 cups organic soy flour
6 tablespoons organic flax seeds, ground to a fine meal
5 tablespoons yeast (new, fresh yeast)
1.5 tablespoons organic wheat gluten
Wet ingredients:
4 tablespoons extra virgin olive oil
1.5 cups tepid water

Mix the dry ingredients together, then add the oil and water. Oil a bread pan with virgin olive oil, then spread the mix into the bread pan. Set in a sunny window or some other warm place to rise. Once during rising, press down in several places to collapse the larger CO2 bubbles, then return to warm spot for more rising. Bake in 350F oven for 35-40 minutes. The resulting loaf has a beautiful dark-brown crust, is light brown inside, has a very nice nutty flavour (you taste the flax more than the soy). It's quite dense, and holds its shape when sliced as thin as 1/4". This isn't wonder bread. I sliced it into 16 slices of about 3/8".

OR

2 cups soy flour
4 tbsp. sesame seed (from a suggestion on a.s.d.l-c)
1.5 tbsp. wheat gluten
2 tbsp. yeast (new, fresh yeast)
10 tbsp. flax seed, ground fine
A few shakes of salt
4 tbsp. olive oil
1.5 cups water

Same directions as before. (By the way, no kneading is required. Just mix and spread in bread pan)
The sesame seeds made a big improvement. This loaf still didn't rise as much as I want, so I'll increase the amt. of yeast next time.

Seitan Double Chocolate Protein Bars

1 cup vital wheat gluten
1/4 cup whole wheat flour (or soy flour)
1/4 cup cocoa powder
1/2 cup sugar
Pinch of salt
1/2 cup peanut butter
1/2 cup Vitasoy Protein Enriched Rice milk (or soy or you could use normal if vegetarian)
1/4 cup water (but I forgot to put this in!!)
A handful or 2 of chocolate chips (Cadbury dark one's are Vegan)

Baked at 350 for about 50 minutes. Put all dry ingredients into a medium sized bowl (including choc chips). In a separate bowl put rice milk (and water).In a 3rd small bowl put peanut butter and melt in microwave for about 30 seconds (I don't know if this is necessary but I wanted to mix it well with the milk), pour into milk (and water mixture) and whisk until mixed.Pour wet into dry and stir until a dough forms. Knead for a second and put into a foil lined pan (I used a loaf tin, also leave an overhang over the sides) and cover with edges of foil.Bake for 30-40 minutes (mine took 40 but it will depend on size of tin and thickness of bar).Remove and let cool, then cut into bar(I pressed it into a foil-lined 9x9 pan, then folded the edges of the foil back over the top to cover, so if you make a log or other shape, baking time may vary.)