a question about bread
 

Hi Karen, I want to cook my boyfriend's favorite stew recipe for him, it looks easy to modify except for one thing: the best part of the recipe is you take slices of bread, coat them with mustard and set them on top before baking. The bread ends up soft and smooshy on the bottom and crunchy on top, and the recipe just isn't worth making without it.

I was thinking I could use one slice of low carb bread for me, and the rest regular bread for him. But would the carbs in the bread leach out into the stew? Would the sauce end up high-carb from soaking in the carbs from the bread? I don't know enough about the chemistry of food to know if this would be safe for me to eat. Should I use two dishes, so the regular bread is separate from my portion?


Thanks! Sarah

Why don't you just use low carb bread for the whole thing? If it gets all nice and smooshy, it would probably be hard to tell the difference.

The stew would soften the bread and some starch would leach out but how much is anyone's guess.

It sounds really yummy! :yum:

Karen

Dieing for a slice of BREAD
 

Hi Karen and company. I would love to have a slice of bread. Is there any low carb bread available in Canada? I am in the Fraser Valley outside Vancouver. I have seached all the stores, but nothing. I would make some if I had the recipe. Can you help? By the way, I made daikon last night for dinner as a side dish. Just mashed it with sour cream and butter. So....good. Thx. slawrie

You can buy it at the natural foods store connected to the Fred Meyer in Bellingham, but that's not Vancouver!

And there's the Low Carb Baker in Vancouver, but it's phone order only.

I really like this recipe: Final Bread. I don't use a bread machine for kneading 'cause I don't own one, I use a stand mixer.

Karen

Final Bread
 

Hi Karen. Thx so much for the info on Final Bread. I want to make it, but I don't have a bread machine. Can you tell me how to make it without one? I have never made bread before, but I am willing to go out and buy the ingredients if you will tell me how. Please respond, it sounds sooooooo good. Thx. slawrie.

Failing that, making sure your hands and counter are well oiled You have to pummel the bread - or knead it! - until it is smooth and elastic. The dough is quite wet, so it's a little hard to handle. That's why I use a stand mixer.

Karen

Low Carb Bread in Vancouver
 

The University Bakery, bakes and sells lo carb bread. They are an 10th Avenue and Sasamat St. In Vancouver.

(I manufacture the baking mix they use)

Ferrando