@chalup , Hey thanks, I found the pizza bread recipe!@Squeekyboy as far as I know you can't buy it. Just throw all the ingredients in a food processor, mix, flatten on parchment paper, bake, and eat. There are recipes all over the internet.
@Pinkorchid , hi Thanks.I think people make it their self
@Resurgam, many thanks to you, I'm gonna try some tomorrow!fathead pizza
6oz of grated edam or mozzarella - mild cheese
3 oz of almond flour
2 tbsp cream cheese
mix together in a warm bowl
Add an egg and any flavouring you like.
Roll out quite thin between two layers of parchment paper
place on a baking tray and remove the top layer of paper, then make holes all over as for shortbread
bake for 12-15 minutes at 220 degrees C until lightly browned and as crisp as you like.
Turn the disc over, if soft, replace in the oven for a couple of minutes.
Add toppings if for a pizza - all meats should be cooked already, place in oven for 5 minutes to heat up/melt cheese
yes, crisper but I think more brittle.Its really good.. the egg is kind of optional and I think you get a slightly crisper base without it.
If the Warburton's ones are typical then at 29g per wrap they are not exactly low carb.
I go for gluten free seeded wraps, you can spread it with yogurt, hummus (home made is best, no nasties) a sprinkle of chilli flakes (boosts your metabolism) and shove salad and feta (or other cheese) in it. I love bread but .........
They are still 40% carbs. Why do you think smaller companies do less processing? Making breads without gluten is a much more complicated process which is one of the reasons why it costs 3 times as much. The ingredients for the BFree wraps are: Water, Mixed Wholegrain Flours (20%) (Sorghum Flour, Rice Flour, Corn Flour, Buckwheat Flour, Millet Flour, Teff Flour, Quinoa Flour, Amaranth Flour), Potato Flour, Corn Starch, Tapioca Starch, Sourdough (fermented Quinoa, Corn and Rice Flour), Thickening Agent (Cellulose, Xanthan Gum, Guar Gum), Psyllium Husk, Pea Protein, Yeast, Salt, Inulin, Rapeseed Oil, Flour Treatment Agent (Ascorbic Acid), Raising Agent (Sodium Bicarbonate, Monocalcium Phosphate), Acids (Citric Acid, Malic Acid, Tartaric Acid), Preservative (Sorbic Acid) - all that needs processing.Not Warburtons, BFree (BFree Foods from Dublin, found in Sainsbury's Free From shelves) wheat and gluten free, 15.1g per wrap. Never Warburtons, or any big company processed foods!
@bulkbiker, Hi mate, thank you for this info. I've been keeping an eye on your fasting trials & most impressive! Than you both for this, no doubt I'll enjoy it and let you know. Cheers, Steve /SqueekyboyIts really good.. the egg is kind of optional and I think you get a slightly crisper base without it.
I appreciate all that, and the energy in your argument, but to me, one wrap every other day is a heck of a lot better than a couple of slices of bread every lunchtime. And my blood sugars are great. You have to find what works for you, and you have to do this yourself. I feel that my diet works for me. End of conversation thank you.They are still 40% carbs. Why do you think smaller companies do less processing? Making breads without gluten is a much more complicated process which is one of the reasons why it costs 3 times as much. The ingredients for the BFree wraps are: Water, Mixed Wholegrain Flours (20%) (Sorghum Flour, Rice Flour, Corn Flour, Buckwheat Flour, Millet Flour, Teff Flour, Quinoa Flour, Amaranth Flour), Potato Flour, Corn Starch, Tapioca Starch, Sourdough (fermented Quinoa, Corn and Rice Flour), Thickening Agent (Cellulose, Xanthan Gum, Guar Gum), Psyllium Husk, Pea Protein, Yeast, Salt, Inulin, Rapeseed Oil, Flour Treatment Agent (Ascorbic Acid), Raising Agent (Sodium Bicarbonate, Monocalcium Phosphate), Acids (Citric Acid, Malic Acid, Tartaric Acid), Preservative (Sorbic Acid) - all that needs processing.
I would never touch that stuff. Yuk. Piece of lettuce please?? A spoon? Fork?They are still 40% carbs. Why do you think smaller companies do less processing? Making breads without gluten is a much more complicated process which is one of the reasons why it costs 3 times as much. The ingredients for the BFree wraps are: Water, Mixed Wholegrain Flours (20%) (Sorghum Flour, Rice Flour, Corn Flour, Buckwheat Flour, Millet Flour, Teff Flour, Quinoa Flour, Amaranth Flour), Potato Flour, Corn Starch, Tapioca Starch, Sourdough (fermented Quinoa, Corn and Rice Flour), Thickening Agent (Cellulose, Xanthan Gum, Guar Gum), Psyllium Husk, Pea Protein, Yeast, Salt, Inulin, Rapeseed Oil, Flour Treatment Agent (Ascorbic Acid), Raising Agent (Sodium Bicarbonate, Monocalcium Phosphate), Acids (Citric Acid, Malic Acid, Tartaric Acid), Preservative (Sorbic Acid) - all that needs processing.
Recently we have been having a little cheese appetizer before dinner.
Brie, and some jalapeño jack. All toppled with butter and onion and melted. We have another cheese called justo, it's a fried bread cheese. That one gets butter and ontoasted pecan. We look forward everynignt. The butter while melting makes the cheese creamier and melt better.
Back to the op. Lettuce wraps. Or pick up the meat and cheese with your fingers. Forks and spoons work too.
I'm in the US. We have spicy cheese everywhere. You could always make your own spice. Inabe a shaker that I put red pepper flakes, Cajun seasoning, powdered jalapeño and salt in. It can be shaken on anything.Where do you get that jelapeno jack cheese from? I can't find anywhere
Ah - but bread doesn't love you back.
If you have a meter you can try a Lidl protein roll - eat it slowly or it could give you indigestion, people are so used to gulping down their food without chewing.
Everything made with wheat can cause a potential spike in your blood glucose, but people do vary. and time of day when eating and what it is eaten with all affect the impact of the carbs.
I love pure rye bread but it is high in carbs.
I love bread but now being T2 I need to cut it out, what do others eat instead? Would crackers like rivetta be okay?
No, they are high in Carbs. Make your own simple delicious seed crackers with sunflower seeds and sesame seeds. Here is the recipe,below, they can be stored for up to 1 month air tight container. Put any topping LOW CARB of course, ON top, NIBBLE on if hungry, or great with scrambled eggs for example.I love bread but now being T2 I need to cut it out, what do others eat instead? Would crackers like rivetta be okay?
I'm in the US. We have spicy cheese everywhere. You could always make your own spice. Inabe a shaker that I put red pepper flakes, Cajun seasoning, powdered jalapeño and salt in. It can be shaken on anything.
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