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Is This low- carb breaf?
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<blockquote data-quote="Resurgam" data-source="post: 1964306" data-attributes="member: 355878"><p>There's a recipe in my blog - I have not done a full work up of the carb content as it is still an on going project - but it is a lot lower than the white bread I used to make - or rather it is the same recipe but with so much added it makes far more bread. The texture and taste are good for me, it toasts well, but I don't know how well it keeps as I freeze it and bring it out in small amounts which do not last long at all. I suggest adding up the carbs for your ingredients, weighing the dough and dividing it up into 10 or 20 gm of carb equivalents - I plan to use muffin tins for the next lot, as I find it very difficult when faced with even a small loaf - though perhaps it is the smallness which is the problem. </p><p>I can resist anything but temptation.</p></blockquote><p></p>
[QUOTE="Resurgam, post: 1964306, member: 355878"] There's a recipe in my blog - I have not done a full work up of the carb content as it is still an on going project - but it is a lot lower than the white bread I used to make - or rather it is the same recipe but with so much added it makes far more bread. The texture and taste are good for me, it toasts well, but I don't know how well it keeps as I freeze it and bring it out in small amounts which do not last long at all. I suggest adding up the carbs for your ingredients, weighing the dough and dividing it up into 10 or 20 gm of carb equivalents - I plan to use muffin tins for the next lot, as I find it very difficult when faced with even a small loaf - though perhaps it is the smallness which is the problem. I can resist anything but temptation. [/QUOTE]
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