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Breadmaker

C

captainlynne

Well-Known Member
Messages
253
Location
Sunny St Ives, Cornwall
Wondering whether to buy a breadmaker. Used to eat a lot of bread, but cut it out completely since going low-carb. Any advice on low-carb bread welcome. Thanks - and Happy New Year
Lynne
 
Hi Lynne
I'm sure you will get replies on here, but in the meantime, have a look at Low Carb Recipes in thIs Forum. I am sure there are some in there including advice on making low carb bread.
 
I have posted a few bread recipes most can be made without the use of a bread maker.
There is only one recipe which I posted from a NZ low carb site; you need a breadmaker to make that loaf. In my opinion its tastier than your ordinary loaf that you would buy from a supermarket and several of my non diabetic friends have started to bake it.
 
I'm dusting off my breadmaker tomorrow and I'm going to try making some Lincolnshire Plum Bread with either carbalose instead of white flour, or with whole grain flour...I can't decide. Hmm. Maybe both....
 
add just enough sugar for the yeast to work with. You will have to experiment as to just how little you can get away with and still get it to rise.
 
I use a mix to get the yeast to work well. I used to mix soya flour with real flour but don't like the soya taste. I now use a mix of 80% carbalose or carbquick with 20% strong bread flour. The bread flour is "diluted" enough that it doesn't seem to affect my BGs, but I get a good consistency and it rises. I also double up on the yeast. I make pizza bases using this mix as well.
 
Most breadmaker recipes require sugar whereas many handmade bread recipes don't. We ditched the breadmaker and my wife now feeds me handmade artisan bread. A lot lower GI than shop bought or breadmaker bread, easy to make and tastes gorgeous.
 
It's not the sugar in the bread that is the problem. The sugar content is normally minimal, and the yeast converts this to alcohol and carbon dioxide, which as a gas makes the dough rise. The real problem is flour. Flour is starch based, and is a starch derivative when baked. Whole meal flour has a lower G.I., which means the starch is hydrolysed to glucose slower than white flour. It does not mean the total starch, and therefore glucose content is lower, just the rate of release is slower.
What is required is flour free bread.
 
I make home made bread without a bread maker. I think my bread maker is in the shed. I use coconut flour and flax, low carbs and tasty!
 
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