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Low carb bread

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Blownupdolly

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Location
Essex
Hi
This is my first post. I think i am putting this in the right place. Forgive me if its not.

I am contemplating starting a low carb diet as i am not doing too well at the moment. I searched online and found various websites selling low carb breads, flour and such stuff. Has anyone tried them and are they any good? They seem very expensive but if it means lowering my blood sugars i am happy to fork out. I am not too happy about deleting bread completely and i hope this might be a solution.
 
bedshaped2000 said:
hi i use the linwoods flaxseed and use this receipe http://video.about.com/lowcarbdiets/Focaccia-Style-Flax-Bread.htm you can freeze it after and take out when you wish. it has hardly any carbs very filling and the fibre content is colosal. only thing i found with it its so full of fibre and fat that i can combine with a banana or crisps etc without bg rises. also makes you a bit windy :oops:
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Thank you for that. I shall give that recipe a go tomorrow.
I've never heard of flaxseed meal. Where would i buy it?? Not sure i have ever seen any in Tesco!!
 
Amanda Hugankiss said:
Welcome to the forum, my mind is in overdrive trying to work out your user-name :lol:
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LOL... well the truth is i have been messed around with medications over the last year and the docs put me on insulin which made me balloon in weight so i really am a blownupdolly!! (and of couse its a humourous play on a blow up doll too...i'm naughty :mrgreen: )
 
May I ask a further question on this subject from everyone out there?

I am trying to find suitable low carb bread recipes for use in my bread maker. Although we can make really excellent high fibre breads I am still restricted to one slice a day so would really like to find a recipe so I can have a real doorstep sarnie for lunch instead of a prim 'n proper one! :lol:
 
i use the milled linseed from holland and barrets. they did have buy one get one half price about 4 weeks ago. i also use this flaxseed with my breakfast to absorb some of the carbs in weetabix etc
 
Bread left my diet some two years ago but occasionally I yearn for a slice of something like it. Fergus' loaf is great but more like a cake, I found.
Then I recently found this awesome low carb site that originates from New Zealand and the bread made in the bread maker recipe is awesome. Indeed the recipes are just so good, the Kiwis should be proud of this fledgling Low Carb site.
lowcarbcooking.co.nz then go to the recipes and select the 'breads, muffins, hotcakes etc to find the recipe. Unfortunately it does use gluten flour but is very low in carbs (20-25 grams per loaf and you will get 10-12 slices). I have used it for toast, french toast or just with thickly spread butter fresh from the bread maker.
 
Hello Dolly, and welcome-

Crispbreads are my solution to the bread problem. Some have only about 4 grams cho--my favourite is the Australian Corn Thins, very tasty. I found them in Tesco.
 
clearviews said:
I have used it for toast, french toast or just with thickly spread butter fresh from the bread maker.
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My mouth is watering just reading about it! :D I'll certainly give it a try - thank you
 
I have also been looking for a lower carb bread as most shop bought ones are spiked with sugar. When looking around the forums I have noticed quite a few people mentioning a bread called 'Burgen' bread. Can anyone tell me what this is, and where I can get it from please?
 
Check it out:

Revolution Rolls
==============
3 large eggs
1 pkg Splenda
dash of salt
pinch of cream of tartar
3 ounces cream cheese (not Tbsp!) Do not soften!

Preheat oven to 300 degrees.

Separate the eggs and add Splenda, salt, and cream cheese to the yolks. Use a mixer to combine the ingredients together. In a separate bowl, whip egg whites and cream of tartar until stiff (if you're using the same mixer, mix the whites first and then the yolk mixture). Using a spatula, gradually fold the egg yolk mixture into the white mixture, being careful not to break down the whites. Spray a cookie sheet with non-stick spray and spoon the mixture onto the sheet, making 6 mounds. Flatten each mound slightly.

Bake about 30 minutes (You want them slightly softer, not crumbly). Let cool on the sheet for a few minutes, and then remove to a rack and allow them to cool.

I haven't made 'em yet - but I've got all th eingredients in the cupboard and might give 'em a try tonight. Looks like they'll make GREAT hamburger buns!
 
They look interesting but how much exactly is a 'pkg Splenda'? I should hate to put in too much.lol
 
TBH, I probably wouldn't use the sweetener if I was making these. But i know that Splenda comes in 1g packets...
 
I was making the Revolution Rolls about two years ago and decided that they didn't need the sweetener but they didn't taste fantastic without it. I had forgotten all about them. Used to use them for lunch like an Open Sandwich.
Alison
 
I like th eidea of adding Protein Powder to the Revolution Rolls. I'd imagine that would make them a little more "bready".

I'm on the hunt right now for a decent recipe for lo-carb Tortillas/wraps. Something that will be quite soft (not brittle), and won't break apart when rolled into a wrap.
 
I went into Waterfields the other day and noticed they were selling low GI bread. I think it was around £1.34 a loaf. You can buy it uncut or they will slice it for you.
It looks like a wholemeal loaf and tastes absolutely scrummy :mrgreen:
 
Thanks Chris, I have contacted Waterfield's. Has anyone yet tried the Revolution Rolls?? and if so what were they like. I have tried the flax bread but don't much care for the taste of flax, many thanks, Debra x
 
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