LC Bread
 

I'm new to low carbing. (2 days) I tried the LC bread recipe last night that I found in here yesterday. Its great! I mixed the ingredients in my bread maker, then took it out and let it rise for about an hour, then baked at 350 for about 50 minutes. Fantastic. The texture is heavier than regular bread, but delicious. As an added treat this morning for breakfast, I mixed some cinnamon and sweet-n-low and sprinkled it on. Tasty!

bread
 

I'm confused Rob...this is only day 3 for me. When I went to the recipe section and looked at the Lo Carb bread it said "60 carbs" and on the induction diet (Atkins) it says you can only have 20 carbs a day. Is there another bread listed with less carbs than 60?

Thanks for you help....

Tina

Tina :) it is 60 carbs per loaf, or around 4 gms per slice. Much better than the 12-15 gms per slice of normal breads.

:)

Isn't that for the complete loaf? Not per slice? Another good quick bread for the bread machine is carbolite bread...about 2 carbs per slice. Has the heavy texture...but not as bad as the other bread machine breads...and a much better flavor...my 9 year old thinks it taste like luby's rolls! That say something by it's self!
I have everything to make the recipe here...just not the time!ha!:D YET!:p
Hey Keto products also have pancake mixs thats good to! I haven't tried the pizza dough yet. But I have it.

Also...you may want to consider switching to splenda...and get away from the chem's sweetners. Much better for you. AND TASTE SOOOOOOO GOOD! Just like sugar! texture and all!

Lorraine

lc bread
 

Which bread recipe did you make???

lc bread
 

I used the lc bread recipe from atomhockeymom. You can find it at the top under the red banner for recipes. Then scroll down to breads.

It is about 2g of carb per slice, but I found this morning that 2 slices filled me up and it lasted until noon with no hunger pangs.

Its really simple to make, but if you use a regular oven watch out for overbaking. The crust will just start to appear brown and slightly crusty when its done. Its tastes great and fills your kitchen with that super fresh-baked bread smell. Yum.

thanks
 

Thanks agonycat and Lorriane, guess I need to learn how to read a recipe, huh? 4 grams per slice sounds a lot better than 60 grams per slice....and I think my kids would even like it, perhaps I can get them off that Wonder Bread?

Sharon, I haven't actualy made any bread. I read Rob's comment on LC bread and went to the recipe section to look it up I beleive it was titled "Lo carb bread" anway, I apparetnly I read the carb content wrong and thought it said 60 grams per slice not 60 grams per loaf.

Sorry guys

Flour
 

Thanks for the directions Rob, the bread sounds yummy and I can't wait to try it!

All the recipes seem to call for either gluton or soy flour. Can you buy gluton and soy flour at a regular grocery store? Would it be in the baking section with the rest of the flour?

Thanks and sorry for all the questions!

Hi Tina: Yes I found both Gluten and Soy in a regular grocery store. I used the Gluten flour last night. May try the soy next time but the gluten was really good.

Good luck. I'm sure you will enjoy it.

By the way, anyone know if natural honey is okay for LC diet???

honey=pure sugar=blood sugar going up=carb cravings
(17 gms per tbls)

I wouldnt use it if I were you. Stick to the no carb sweetners.

darn it
 

I was hoping that someone would say "Honey? Why yes, honey is perfectly ok to eat on an LC diet" but I kinda figured you wouldn't..... hahaha

17 grams? For a little ole tablespoon? I only get 20 grams a day so it doesn't seem worth it to use up most of my carbs on a little tablespoon of honey. Now if we were talking about a bowl of ice cream.....just kidding, I'm guessing the same rule would apply there, right?

Ice cream=sugar=blood sugar going up=carb cravings

We'll just have to find something else to put on that great tasting bread, right Rob?

lc bread
 

Hi breadmakers...the recipe I've had the most success with is Kay's Final Protein Bread recipe...which is very similar to the one Rob mentioned. I fine 30 minutes is lots of time to bake it in the oven...overbaking creates a thicker crust.

I sometimes take a couple pieces to the office with Smuckers or ED Smith Sugar Free Jam and like Rob says, it fills you right up. It's like eating a porkchop!!!

LC Bread
 

Tina: I'm disappointed about the honey, but my sweet tooth demands that I find something to substitute for sugar. I guess I'll look for some LC jelly or something similar.

One thing about the bread is that you may want to keep it refrigerated. Without preservatives and with the yeast, it may start to mold on you.

And yes indeed. It is filling. Two slices and a couple of hardboiled eggs in the morning and I don't get famished before lunch. In fact, yesterday I was barely hungry when noon rolled around, so I just had another slice of bread and one egg.

Hey Rob
 

I have to get up off my lazy butt and buy some of that special flour and some sugar substitute! There are all kinds of desert recipies on this site and others, but they all call for sugar substitutes...I keep searching as if I am eventualy going to find one that allows a pound of sugar! LOL

One question, I noticed in your first post (about the bread) you said you "took it out of the bread maker, let it rise and hour, and then baked it" why did you take it out of the bread maker? why did you bake it in an oven instead of leaving it in the breadmaker? At what point did you take it out...after the kneading cycle? My machine kneads then rises, then kneads and rises a second time, and then bakes.

Sorry to keep buggin you about this bread, especialy since I haven't even got the flour yet.

Tina

no gluton flour
 

OK I searched every isle of the grocery store and could not find gluton or soy flour. I could find whole whet, rye, con unbleached and a couple hundred other kinds but no gluton and no soy.

I even asked the box boy and he says "flour? Look in the flour isle" Gee thanks buddy that would have never crossed my mind.... hahahaha

Can somone tell me the name of the store where I can get it or the name of the company that makes the flour?

Thanks alot

bread in the oven
 

I'm not Rob, but I'll give you my opinion...on why I bake my bread in the oven....I find it makes a nicer loaf...less crust. My breadmaker makes and upright loaf of bread and I prefer the traditional style of a loaf.

Tina, I buy gluten and soy flour at a "bulk" type store. I know in the States Bob Mills Gluten Flour is available. It's a little harder to find here in Canada, but available in some places. I buy most of my baking ingredients just at the local "Bulk Barn" as it's much cheaper.

I'm not a personal fan of soy flour....but I'm sure there are lots of folks who are.

Rob and Tina....I've made this bread into buns as well....just to add a little variety to it.

moving
 

Alright I've had it!! I'm moving to Canada! I think ya'll are horing all the good low carb stuff from us yanks hahaha...just kidding Sharon. I guess my next step is to call all the local grocery stores and ask if they carry it (beats drivng all over town). I think what you call a bulk store is what we call "Sam's Club" (like a giant Wal-Mart that sells stuff in mamoth sizes). I'm not sure where one is near me since we just moved here but if the grocery store calling doesn't work I'll go that route.

Thanks for the tips.

Tina

No, a bulk store isn't like Sam's club or Costco. We have Costco here. It's a store where everything is in bins and you scoop out however much you want and put it in bags or containers. I'm not sure but maybe Trader Joe's is like that? Sometimes there are bulk sections in grocery stores too but they usually don't have as much variety. Some of this stuff is also in the organic sections of larger grocery stores.

Also checkout the larger supermarkets with huge isles, they make room for such products. Bakeries and bakery suppliers can tell you where to find them. And they are definitly available at "vegetarian" type stores and the organic type stores.

If all fails, you can order online directly from Bob's red mill. We have their link under (Shopping/manufacturers).

Wa'il

Reviews On Recipes?
 

Hi all, I ust had an idea. Wouldn't it be nice if we could have a review section attached to the recipes?

In another recipe forum (can't remember the name now ... I think it was About.com ... ) you read a recipe and you can click on comments & suggestions people have posted. It was really helpful. Any way we could do that here?

I thought of this when I was reading what one person said about how tasty a bread recipe was and I went to check out the recipe only to find it was for a bread machine. I don't care for the hockey puck sized loaves the machines make so I was a tad dissappointed. :confused:

It would have been great to know in advance if the recipe is for bread machines or oven and clicking on comments attached to recipes might include a comment saying "I did this in the overn and .... "

Just a thought.

Ciao,
Norma June :D

Re: Reviews On Recipes?
 

Norma,

This is a brilliant idea!!

Let me think about it. There are a couple of ways we can do this, both may take some time since it requires some scripting.

Method 1: Keep the comments on the same page. This may make the page too long sometimes.

Method 2: Supply a link at the bottom of each recipe that will take you to this forum and a special thread created for each recipe in the recipe section for comments, questions and discussion.

I prefer option 2. I'll put down on my to-do list, and if I forgot, please remind me :)

Wa'il

Wa'il .... yippee! I think #2 would be workable and more simplistic. Now ahem ... could you please remind me to remind you about this? :D I hate to say it but these old grey cells don't work as good as they used to. When I go down into the basement to get something outta the freezer I have to write myself a note or I forget what I went down there for. :confused:

Ciao & Hugs, Norma June

i think #2 is a great idea! chapters has something like that for their book reviews! norma, i'll try to remember to remind you to remember to remind wa'il!:D

my 2 cents
 

Well I'm new to this site so my 2 cents may not be worth much but since I'm the dope that basicaly got this LC bread thread started I'll give it a hollar........I like option #2.

I'll try to remember to remind Debbie, to remind Norma, to remind Wa'il!!

Tina

bread
 

Norma June....I'm not sure which bread recipe you're making...but I make Kay's Final Protein bread in my machine...and bake it in the oven and my g.f. makes it totally by hand...and we both get huge loafs.

In fact, I had to drop the rake in my oven when I make it because if I bake in the middle where I usually do it rises so much it touches to top element and burns...I've had to rescue two loaves for this reason, until now I finally remember (my grey cells are starting to control too)...to drop it before turning the oven on.

In all honesty....I have had great luck with bread.....because I share with my LLP I often make two loaves a week..

LOL, who's going to remind Tina? :)

Wa'il

hehehehehehe!:D

Reminder ... ?
 

Wa'il ..... do you think you could remember to remind Tina to remind Debbie to remind me to remind you about this please? :)

:confused: :confused: :confused: :confused: :confused: :confused: :confused:

Final Bread ... by hand?
 

Sharon,

You said ... "but I make Kay's Final Protein bread in my machine...and bake it in the oven and my g.f. makes it totally by hand...and we both get huge loafs".

Could you please ask your g.f. how she makes it entirely by hand? Betty Crocker I'm not!
:D

Thanks mucho.

Ciao,
Norma June

Instructions
 

Hi...when I get back to the office I'll talk to my g.f. and get her specific instructions on Kay's Bread "by hand". We discussed it and I'm sure she makes it the same as you would any high carb white flour bread without a machine.

I think the only difference is that the machine does the work of kneading...especially nice if you have bad wrists...because the gluten flour is a lot tougher to knead than the traditional "white flour". Also gluten flour is more sticky on the counter top to clean up...my breadmachine has a telfon type finish which everything just falls off of...so that's why I let it do the mixing.

Wa'ils bread is great if you make it by hand......and would definitely be my choice if I'm doing bread by hand. Infact thinking about it....now has me wanting a piece. For me I seem so busy this time of the year that just throwing the ingredients in the machine and then baking is the quickest for me.

Sorry you didn't have good luck...I know that feeling..... I've made a few loaves of bread myself that I don't think even the raccoons would come to steal.

I know for those of you who haven't found a bread recipe you like...hang in there...eventually if bread is something you're really missing...you will find a recipe that works for you.

If I can do it, anyone can!!.. We have to remember the ingredients in most of the baking we use for low carb are totally different that the high carb taste we "were" used to. I've found some things I've had to acquire a taste for. Protein bread is much denser...more filling that traditional white bread. I'll take a picture of my next loaf...so you can see my results.

Stay tuned.....I'm off a couple days, but when I get back to work...I'll see if I can get some specifics to pass on.