Hi low-carbers... (Is this an oxymoron?)
Check this out, it really is Y U M M Y Y U M Y U M!
Not cheap, however it is fantastic stuff!
https://lodough.co/
Enjoy!
Po
Hi there, I think you will find most of us do know about it and it has been featured before. I think it's a bit like marmite though, you either love it or you hate it. I have tried it as a pizza base and it was ok with plenty of cheesy toppings to hide the taste but I find on its own (not that you would probably eat it on its own), it is pretty tasteless and to me tastes like cardboard or polystyrene!! The expense puts me off buying it, it's not that I'm tight but if I am going to pay over the odds for something that would last a few days then it has to be absolutely fab for me. Glad you found it though, what are you using it for? x
I use lo-dough as a wrap filled with butter, marmite and Leerdammer cheese. I haven't eaten bread in two years, so I'm a big fan of this 2 grams of carbohydrate, 39 calorie bread-replacement. I'm also not ecstatic about using it as a pizza base.
I find cardboard and polystyrene taste very different. I like polystyrene a little better than cardboard because of the chewy structure. So still no clue as to how lo dough tastes. Don't think it's available in the Netherlands so no way for me to find outtastes like cardboard or polystyrene!!
Don't forget the butter ... hate marmite though...I think I’d just spread the Marmite on the Leerdammer!
I think I’d just spread the Marmite on the Leerdammer!
We tried it a while back.
Mr B liked it, but baulked at the exorbitant price.
I only thought it was useful for pizza and homemade quiche, and the other uses were disappointing (like thin layers of polystyrene)
I did, however, massively appreciate the gluten freeness of it, and the excellently sealed packaging, which gave a nice long shelf life.
Actually, most of the cost can probably be explained by the packaging! Lol
Where can you get a pizza for £2? The one I just made would have cost £15 and I would have to go and get it.
PLUS The carbs would be off the scale. In the local shop it was 40 carbs for half a pizza!
Po
Well, I did say I thought it was useful for pizza (and quiches), so I am not disagreeing with you.
It was the other bready/polystyrene uses that I thought were a waste of £2.
Like most wraps/pizza etc it is not the actual wrap or pizza base that has any real taste IMHO It is what we put in or on it that makes it exciting and tasty.....
Crumbs.... err. hang on no bread, no crumbs... need a better exclamation!I agree with you wholeheartedly, with that part. On that basis, why have a base or, wrap or whatever? I just go for more delciousness.
I was only thinking today, when my OH was having toast, at brekkers, with some rhubarb and ginger jame I had made for him the other day, that I haven't eaten bread (bread, pizza, wraps or pasta) for over 5 years.
Crumbs.... err. hang on no bread, no crumbs... need a better exclamation!
I am having a roast beef wrap with horseradish sauce with some lettuce and a 'tiny' tom. That would be messy to hold and eat without something to wrap it in.
Po
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