Thu, Feb-28-02, 21:48
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Senior Member
Posts: 246
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Plan: PPP
Stats: ///////////
BF:
Progress: 18%
Location: British Columbia
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Hi Little Feat
Welcome aboard.
Since I always loved to bake in my other life (pre-low carb) it was natural to try to make low-carb bread. Especially since my parents bought me a breadmaker and I hated to see it sitting idle on the counter. I, too, bought lots of ingredients and tried many recipes. I ended up with a lot of slices of bread in my freezer.
After making many adjustments, I came up with Final Bread, which, in my opinion, tasted as good as any of the others, didn't crumble, and had the lowest carbs possible.
I learned one very important thing in this research. You cannot let gluten flour dough rise more than one. If you don't have a bread machine that does the quick-rise, once-only cycle, you will have to use your dough setting and then form the loaf by hand, let the bread rise in a loaf pan and bake it in your regular oven. Is this a pain? Yes. Do you get bread this way? Yes.
The low-carb bread is chewy and not as light and squishy as white bread. It isn't the same, for sure. However, it makes wonderful toast, grilled cheese sandwiches, and if you are desperate for bread, it does the job.
Good Luck!
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