Homemade bread

This is one I make and enjoy either as rolls or as a loaf.

http://divaliciousrecipesinthecity....ad-rolls-grain-free-gluten-free-and-low-carb/

No yeast in it so it won't taste like regular bread, but it is good for making crostini.

I eat rye bread, mostly pumpernickel but I also bake it. Lidl do a couple of wheat rye mixes and it is all good genuine wholegrain using sourdough. It's quite solid bread and is very slow release. Looks like this when it's baked, I tend to add various seeds:




Whole grain flours contain a lot of beta carbs that cannot be digested but they don't rise well. Hence most stuff sold is white flour plus some wholegrain flour. If it is a soft and springy loaf, it usually has a lot of white flour in it. 100% wholegrain flours are brick like and heavy. A couple of slices is quite filling.

I make a sourdough bread. Uses half wholewheat.flour Pumpkin seeds and half a rye flour...it makes a chewy dense bread and amazingly doesn't spike my bgs...I had it at a friends house and was resigning myself to scowl at my tester but I was fine...amazing. I make it all the time now...mind you I only cut one slice for myself a day. Worth trying. We are all different in what we can tolerate

http://knowledgeweighsnothing.com/peasant-bread-the-best.../ try this real simple cant say its low carb but its nice i use honey instead of sugar

What about home made Chapati or Indian Roti made of wheat flour (brown type) as substitute of breads sold in bakeries? White flour is full of carb , probably brown wheat has less

Kaha said:

What about home made Chapati or Indian Roti made of wheat flour (brown type) as substitute of breads sold in bakeries? White flour is full of carb , probably brown wheat has less

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Brown wheat flour has much the same carb content as white and because it's often ground very finely much the same GI. It does have more nutrients.
For chapatti or roti gram (besan) flour is supposed to be good since it has lower carb content than wheat flour but also a lower GI
Peasant bread (pain de campagne )round here isn't light and fluffy.
It is actually quite 'rubbery' with a fairly uneven crumb. It's sourdough, contains some rye and has a really thick crust. That helps to keep it fresh because the village bread ovens weren't lit very often in the past. (I'm told that the loaves always used to be ring shaped so that it could be hung up away from the vermin, not sure how true that is!) It's not low carb, I find it lower GI than industrial breads but I find the more modern versions that contain multi cereal flours with various seeds or breads made with a proportion of nuts and nut flour much better.

Well if you make your own at least you don't get all those chemicals in it

VinnyJames said:

Does anyone know how to make low carb bread or knows of a recipe?

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http://www.alexandracooks.com/2012/...ad-the-best-easiest-bread-you-will-ever-make/
us honey instead of sugare honey

wd6ecc said:

http://www.alexandracooks.com/2012/...ad-the-best-easiest-bread-you-will-ever-make/

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Seems a tad carby, any idea on the carb content?

Spelt flour whole meal ..just trying some made some today ..if it was good enough for the Romans ...kat x

Paul59 said:

Seems a tad carby, any idea on the carb content?

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nope never worked it out but contains 1pound 2 oz of flour one tablespoon of honey i use it sparingly as i like a slice of toast with my bacon and eggs, and it does not contain all the chemicals present in commercial bread

the important question: What does the meter say? i.e. how much does the slice spike you?