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