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LCHF - sprouted whole grains for bread making.
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<blockquote data-quote="SugarPossum" data-source="post: 1152669" data-attributes="member: 283097"><p>Last HbA1c 6.3%, (6.1, 6.8 last year), next test end July.</p><p>Doc says get rid of the tummy but no other advice.</p><p>So I'm coming to terms with the LCHF diet and settling in to new recipes.</p><p></p><p>However. Flours.</p><p>So far my attempts at LCHF bread have not come up with a reasonable alternative to a lifelong's love of home made wheat based breads.</p><p>OK, so I'm only into my third trial recipe, non of which suits my tastes, though the lady I am a carer for likes the Low Carb Soft Loaf.</p><p>I find most of the flours, almond, coconut, etc., impart a definite flavour which I could get used but the texture and finished 'hold' does not compare with a good whole wheat loaf.</p><p></p><p>Question then. I read sprouted whole grains are used in commercial LC bread but AFAIK there is no definition for these, could be wheat, rice, rye, et. al.</p><p>Has anyone used these to make bread?</p></blockquote><p></p>
[QUOTE="SugarPossum, post: 1152669, member: 283097"] Last HbA1c 6.3%, (6.1, 6.8 last year), next test end July. Doc says get rid of the tummy but no other advice. So I'm coming to terms with the LCHF diet and settling in to new recipes. However. Flours. So far my attempts at LCHF bread have not come up with a reasonable alternative to a lifelong's love of home made wheat based breads. OK, so I'm only into my third trial recipe, non of which suits my tastes, though the lady I am a carer for likes the Low Carb Soft Loaf. I find most of the flours, almond, coconut, etc., impart a definite flavour which I could get used but the texture and finished 'hold' does not compare with a good whole wheat loaf. Question then. I read sprouted whole grains are used in commercial LC bread but AFAIK there is no definition for these, could be wheat, rice, rye, et. al. Has anyone used these to make bread? [/QUOTE]
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