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K-eto Life Bread
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<blockquote data-quote="mymuk" data-source="post: 2304455" data-attributes="member: 523663"><p>It doesn't extract it as such, just develops it so its molecules get 'stringy' and can better hold the gas bubbles the yeast creates.</p><p></p><p>I found no difference leaving out the xanthan gum.</p><p></p><p>Today's experiment was trying to make a banana bread I can eat. Used erythritol instead of sugar, equal parts of flax seed and coconut flour instead of white flour, and coconut oil instead of butter. (though that makes no carb difference, I just had some to use up and no butter).</p><p></p><p>I added 10g of psyllium husk too as fibre is always good and a tsp of xanthan gum as there's no gluten. It's very crumbly but pretty delicious</p><p></p><p>Normal version 46g carbs / 100g</p><p>This one 9.3g / 100g</p><p></p><p>Looks like it worked as the (small) spike to 6.5 after my cauliflower lunch carried on falling to 5.7 and hasn't been affected by then eating 50g of the cake when checked at 1 and 2 hour points.</p></blockquote><p></p>
[QUOTE="mymuk, post: 2304455, member: 523663"] It doesn't extract it as such, just develops it so its molecules get 'stringy' and can better hold the gas bubbles the yeast creates. I found no difference leaving out the xanthan gum. Today's experiment was trying to make a banana bread I can eat. Used erythritol instead of sugar, equal parts of flax seed and coconut flour instead of white flour, and coconut oil instead of butter. (though that makes no carb difference, I just had some to use up and no butter). I added 10g of psyllium husk too as fibre is always good and a tsp of xanthan gum as there's no gluten. It's very crumbly but pretty delicious Normal version 46g carbs / 100g This one 9.3g / 100g Looks like it worked as the (small) spike to 6.5 after my cauliflower lunch carried on falling to 5.7 and hasn't been affected by then eating 50g of the cake when checked at 1 and 2 hour points. [/QUOTE]
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