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Message: <blockquote data-quote="satkins" data-source="post: 1148891" data-attributes="member: 280152">In Canada it's the same as the UK by the sounds of it.  My dietician says to deduct the fibre from the carbs.But back to the bread (sorry this thread took a turn).  I'm not against using almond flour along with soy and other LC flours.  Problem I've heard is that most can't give that same bready texture.  I got this bread <a href="http://www.thelowcarbgrocery.com/catalog/bakers-deluxe-dream-bread-g-396.html?prod_id=5721" target="_blank">http://www.thelowcarbgrocery.com/catalog/bakers-deluxe-dream-bread-g-396.html?prod_id=5721</a> and it's good.  Has a bit of a sour taste (something like sour dough) and the texture is okay but a bit chewy.  Any way I thought since I can take a few carbs I might try making some that is below that 10 grams per slice.</blockquote>

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