Seeking low carb 'bread' recipe with no flax (allergy)

[Bobby S]

Hello,
I've been lurking off and on over the last few years in this newsgroup,
don't think I've posted before ...

What I have been seeking is a low carb 'bread' recipe without any flaxseed
in it and 'complete' instructions. (pack the vital wheat gluten, lightly
pack or sift dry ingredients into measuring cup ... )

In the past and currently (made some as a test-run last week) when I make
carb based breads I never have trouble and it always comes out good.

I have tried several low carb 'bread' recipes and although they may rise
sometimes early on, in the end it generally ends up as a 3" high brick.

I have been looking at Gabi's World-Famous Bread recipe and was curious if I
could substitue in almond meal for the flaxseed meal and get something that
would (might) work.

Any advice in the differences in prep for making low carb 'breads' as versed
to carb based would also be appreciated


Gabi's World-Famous Bread

Ingredients:
1 pkg dry yeast (Rapid Rise/Highly Active)
1/2 teaspoon sugar *
1 1/8 cup "baby bottle warm" water (90-100°F)
3 Tablespoons olive oil
1 1/2 teaspoons baking powder
1 teaspoon salt
1 Tablespoon Splenda
1 cup vital wheat gluten flour
1/4 cup oat flour
3/4 cup soy flour
* 1/4 cup almond meal substituted for
1/4 cup flax seed meal
1/4 cup coarse unprocessed wheat bran



Thanks for your time,
Bobby


I originally lost 25 lbs in six weeks and kept it off for 2 years 6 months.
I also cut my LDL/HDL ratio from 5.6 to 3.6 and almost halved my
triglycerides. It's been getting more and more difficult finding low carb
foods in my local stores (Vancouver, British Columbia) as most of them have
dropped the low carb breads and quite a few of the 'comfort' foods. Being
lazy, the weight is slowly creeping back up as I don't like always having to
cook. Consequently I have started making low carb cheesecakes and am
starting to once again experiment making low carb 'breads'. And darn it ...
I may finally have to start hitting the gym ;-)

[Display name:]

Bobby,
I hope you get the info you are seeking here. I would be interested
in the same. I would also like to see what you have come up with for
cheese cake recipes. I bought a bread maker a while back as a defense
against dwindling low carb produsts. I also have some books on bread making,
but upon first glance no low carb insight jumped out at me. I am still
finding
good bread and wraps here in Austin, but I know these fade away.
Share any thing you may find and I will too.
Jimmy E

"Bobby S" > wrote in message
news:3gGch.413876$5R2.71069@pd7urf3no...
> Hello,
> I've been lurking off and on over the last few years in this newsgroup,
> don't think I've posted before ...
>
> What I have been seeking is a low carb 'bread' recipe without any flaxseed
> in it and 'complete' instructions. (pack the vital wheat gluten, lightly
> pack or sift dry ingredients into measuring cup ... )
>
> In the past and currently (made some as a test-run last week) when I make
> carb based breads I never have trouble and it always comes out good.
>
> I have tried several low carb 'bread' recipes and although they may rise
> sometimes early on, in the end it generally ends up as a 3" high brick.
>
> I have been looking at Gabi's World-Famous Bread recipe and was curious if
I
> could substitue in almond meal for the flaxseed meal and get something
that
> would (might) work.
>
> Any advice in the differences in prep for making low carb 'breads' as
versed
> to carb based would also be appreciated
>
>
> Gabi's World-Famous Bread
>
> Ingredients:
> 1 pkg dry yeast (Rapid Rise/Highly Active)
> 1/2 teaspoon sugar *
> 1 1/8 cup "baby bottle warm" water (90-100°F)
> 3 Tablespoons olive oil
> 1 1/2 teaspoons baking powder
> 1 teaspoon salt
> 1 Tablespoon Splenda
> 1 cup vital wheat gluten flour
> 1/4 cup oat flour
> 3/4 cup soy flour
> * 1/4 cup almond meal substituted for
> 1/4 cup flax seed meal
> 1/4 cup coarse unprocessed wheat bran
>
>
>
> Thanks for your time,
> Bobby
>
>
> I originally lost 25 lbs in six weeks and kept it off for 2 years 6
months.
> I also cut my LDL/HDL ratio from 5.6 to 3.6 and almost halved my
> triglycerides. It's been getting more and more difficult finding low carb
> foods in my local stores (Vancouver, British Columbia) as most of them
have
> dropped the low carb breads and quite a few of the 'comfort' foods.
Being
> lazy, the weight is slowly creeping back up as I don't like always having
to
> cook. Consequently I have started making low carb cheesecakes and am
> starting to once again experiment making low carb 'breads'. And darn it
....
> I may finally have to start hitting the gym ;-)
>
>

[Aaron Baugher]

"Display name:" > writes:

> I hope you get the info you are seeking here. I would be interested
> in the same. I would also like to see what you have come up with for
> cheese cake recipes. I bought a bread maker a while back as a
> defense against dwindling low carb produsts. I also have some books
> on bread making, but upon first glance no low carb insight jumped
> out at me.

The chart from my Protein Power Life Plan says that two cups of boiled
amaranth grain has the same number of carbs (10.8) as two tablespoons
of ordinary white flour. I don't know what the flour-form equivalent
of that much whole amaranth would be -- whole amaranth is tiny, so
there isn't much air space in a cup of it -- but it'd surely be a lot
more than two tablespoons.

> I am still finding good bread and wraps here in Austin, but I know
> these fade away.

I picked up some Healthy Life whole-wheat bread the other day, which
claims to have 5 net carbs per slice. It's very soft and the slices
seem a little small, but then I guess it doesn't claim to be sandwich
bread. Since two slices pretty much use up my per-meal carb
allotment, I can only have one sandwich, which means trying to hold an
awful lot of meat and stuff between these two limp pieces of stuff.
Ends up just as messy as wrapping with lettuce leaves.

So for sandwiches, it's probably not worth it -- low-carb tortilla
shells work much better -- but I might get my toaster out and start
having a slice of buttered toast with my eggs in the morning again.
Having a few carbs at breakfast might keep me from getting to the
other meals and thinking, "Oh, I can go a /little/ over; I was under
at breakfast."


--
Aaron -- 285/235/200 -- http://www.myspace.com/aaronbaugher

"If you hear hoofbeats, you just go ahead and think horsies, not
zebras."

[eleaticus]

"Bobby S" > wrote in message
news:3gGch.413876$5R2.71069@pd7urf3no...
> Hello,
> I've been lurking off and on over the last few years in this newsgroup,
> don't think I've posted before ...
>
> What I have been seeking is a low carb 'bread' recipe without any flaxseed
> in it and 'complete' instructions. (pack the vital wheat gluten, lightly
> pack or sift dry ingredients into measuring cup ... )
>
> In the past and currently (made some as a test-run last week) when I make
> carb based breads I never have trouble and it always comes out good.
>
> I have tried several low carb 'bread' recipes and although they may rise
> sometimes early on, in the end it generally ends up as a 3" high brick.
>
> I have been looking at Gabi's World-Famous Bread recipe and was curious if
I
> could substitue in almond meal for the flaxseed meal and get something
that
> would (might) work.
>
> Any advice in the differences in prep for making low carb 'breads' as
versed
> to carb based would also be appreciated

Well, you seemed to be after a pretty loaf, and I'd guess a bread that
tastes good without flavoring baked in and without spread on it.

Reading Peter Reinharat's The Bread Baker's Apprentice for clues about
extremely low-carb (the recipe you posted is high carb as far as I am
concerned) baking, it is proper management of the carbs that is primarily
responsible for taste and the LOW carbs I want must thus be flavorless (or
worse).

So, forget the pretty and the tasty, and go for such low carbs that taste
can be added post-baking by your flavoring of choice?

I am eating a Black Cherry-Almond Meal bread/cake right now. 1/2 cup of
Black Cherry Concentrate was virtually all of the carbs, and it tastes good.
Down to less than 11% net carbs, but that is partly due to the heavy dose of
high-fat almond flour.

Similarly for a Chocolate-Almond Meal bread, which is not especially good
yet because of the oat fiber absorbing the saccarin?

Expensive compared to ingredients we can buy at WalMart.


--
eleaticus
ee-lee-AT-i-cus

[Cheri]

Have you tried here for cheesecake recipes. There are really some good
ones. I love Myras' New York Cheesecake.
http://www.camacdonald.com/lc/Cookbook/Desserts.html

--
Cheri

Display name: wrote in message ...

>in the same. I would also like to see what you have come up with for
>cheese cake recipes. I bought a bread maker a while back as a defense

[eleaticus]

"Aaron Baugher" > wrote in message
...
> "Display name:" > writes:
>
> > I hope you get the info you are seeking here. I would be interested
> > in the same. I would also like to see what you have come up with for
> > cheese cake recipes. I bought a bread maker a while back as a
> > defense against dwindling low carb produsts. I also have some books
> > on bread making, but upon first glance no low carb insight jumped
> > out at me.
>
> The chart from my Protein Power Life Plan says that two cups of boiled
> amaranth grain has the same number of carbs (10.8) as two tablespoons
> of ordinary white flour. I don't know what the flour-form equivalent
> of that much whole amaranth would be -- whole amaranth is tiny, so
> there isn't much air space in a cup of it -- but it'd surely be a lot
> more than two tablespoons.
>
> > I am still finding good bread and wraps here in Austin, but I know
> > these fade away.
>
> I picked up some Healthy Life whole-wheat bread the other day, which
> claims to have 5 net carbs per slice. It's very soft and the slices
> seem a little small, but then I guess it doesn't claim to be sandwich
> bread. Since two slices pretty much use up my per-meal carb
> allotment, I can only have one sandwich, which means trying to hold an
> awful lot of meat and stuff between these two limp pieces of stuff.
> Ends up just as messy as wrapping with lettuce leaves.
>
> So for sandwiches, it's probably not worth it -- low-carb tortilla
> shells work much better -- but I might get my toaster out and start
> having a slice of buttered toast with my eggs in the morning again.
> Having a few carbs at breakfast might keep me from getting to the
> other meals and thinking, "Oh, I can go a /little/ over; I was under
> at breakfast."

http://www.calorie-count.com/calories/item/20001.html

says 1 cup (195g) dry of amaranth has 129.0g gross, 29.6g fiber, 99.4g net
carbs.

About the same as every other grain in the world?

--
eleaticus
ee-lee-AT-i-cus



>
>
> --
> Aaron -- 285/235/200 -- http://www.myspace.com/aaronbaugher
>
> "If you hear hoofbeats, you just go ahead and think horsies, not
> zebras."

[Aaron Baugher]

"eleaticus" > writes:

> http://www.calorie-count.com/calories/item/20001.html
>
> says 1 cup (195g) dry of amaranth has 129.0g gross, 29.6g fiber,
> 99.4g net carbs.

Hmm, PPLP says two cups boiled has 10.8g net; this says two cups dry
has 198.8g net. So either it expands twenty-fold when boiled, or one
of them is wrong. I'd guess that PPLP is wrong. Now that I think
about it, if amaranth were that much lower in carbs than other grains,
we'd be seeing it used in low-carb products by now.

I happen to have some whole amaranth, so I suppose I could boil some
and see just how much it swells up.



--
Aaron -- 285/235/200 -- http://www.myspace.com/aaronbaugher

"If you hear hoofbeats, you just go ahead and think horsies, not
zebras."

[Jbuch]

Aaron Baugher wrote:
> "eleaticus" > writes:
>
>
>>http://www.calorie-count.com/calories/item/20001.html
>>
>>says 1 cup (195g) dry of amaranth has 129.0g gross, 29.6g fiber,
>>99.4g net carbs.
>
>
> Hmm, PPLP says two cups boiled has 10.8g net; this says two cups dry
> has 198.8g net. So either it expands twenty-fold when boiled, or one
> of them is wrong. I'd guess that PPLP is wrong. Now that I think
> about it, if amaranth were that much lower in carbs than other grains,
> we'd be seeing it used in low-carb products by now.
>
> I happen to have some whole amaranth, so I suppose I could boil some
> and see just how much it swells up.
>
>
>

You should be aware that this is just ONE of several significant errors
in the Eades books.

They talk about so very much that some of what they say is no more
accurate than what you or I might say when we think we know the answer
to something.

The claim isn't that they are fooling the reader, they may instead be
fooling themselves.

This isn't unusual in diet and health books, by the way.


--
1) Eat Till SATISFIED, Not STUFFED... Atkins repeated 9 times in the book
2) Exercise: It's Non-Negotiable..... Chapter 22 title, Atkins book
3) Don't Diet Without Supplemental Nutrients... Chapter 23 title, Atkins
book
4) A sensible eating plan, and follow it. (Atkins, Self Made or Other)

[Bobby S]

The chocolate cheese cake recipe I first tried and have stuck with is the
Chcolate Cheesecake recipe from Low Carb Luxury using Jello. First time
worked great in a high speed convection oven ... then I read that high speed
convection oven was very bad thing for cheesecakes ... tried the second in a
regular oven and I got a good chocolate pancake ;-) Next one I'm thinking
of using cherry jello with melted chocolate ... not sure if that'll work ...


Bobby


"Display name:" > wrote in message
...
> Bobby,
> I hope you get the info you are seeking here. I would be interested
> in the same. I would also like to see what you have come up with for
> cheese cake recipes. I bought a bread maker a while back as a defense
> against dwindling low carb produsts. I also have some books on bread
> making,
> but upon first glance no low carb insight jumped out at me. I am still
> finding
> good bread and wraps here in Austin, but I know these fade away.
> Share any thing you may find and I will too.
> Jimmy E
>
> "Bobby S" > wrote in message
> news:3gGch.413876$5R2.71069@pd7urf3no...
>> Hello,
>> I've been lurking off and on over the last few years in this newsgroup,
>> don't think I've posted before ...
>>
>> What I have been seeking is a low carb 'bread' recipe without any
>> flaxseed
>> in it and 'complete' instructions. (pack the vital wheat gluten, lightly
>> pack or sift dry ingredients into measuring cup ... )
>>
>> In the past and currently (made some as a test-run last week) when I make
>> carb based breads I never have trouble and it always comes out good.
>>
>> I have tried several low carb 'bread' recipes and although they may rise
>> sometimes early on, in the end it generally ends up as a 3" high brick.
>>
>> I have been looking at Gabi's World-Famous Bread recipe and was curious
>> if
> I
>> could substitue in almond meal for the flaxseed meal and get something
> that
>> would (might) work.
>>
>> Any advice in the differences in prep for making low carb 'breads' as
> versed
>> to carb based would also be appreciated
>>
>>
>> Gabi's World-Famous Bread
>>
>> Ingredients:
>> 1 pkg dry yeast (Rapid Rise/Highly Active)
>> 1/2 teaspoon sugar *
>> 1 1/8 cup "baby bottle warm" water (90-100°F)
>> 3 Tablespoons olive oil
>> 1 1/2 teaspoons baking powder
>> 1 teaspoon salt
>> 1 Tablespoon Splenda
>> 1 cup vital wheat gluten flour
>> 1/4 cup oat flour
>> 3/4 cup soy flour
>> * 1/4 cup almond meal substituted for
>> 1/4 cup flax seed meal
>> 1/4 cup coarse unprocessed wheat bran
>>
>>
>>
>> Thanks for your time,
>> Bobby
>>
>>
>> I originally lost 25 lbs in six weeks and kept it off for 2 years 6
> months.
>> I also cut my LDL/HDL ratio from 5.6 to 3.6 and almost halved my
>> triglycerides. It's been getting more and more difficult finding low
>> carb
>> foods in my local stores (Vancouver, British Columbia) as most of them
> have
>> dropped the low carb breads and quite a few of the 'comfort' foods.
> Being
>> lazy, the weight is slowly creeping back up as I don't like always having
> to
>> cook. Consequently I have started making low carb cheesecakes and am
>> starting to once again experiment making low carb 'breads'. And darn it
> ...
>> I may finally have to start hitting the gym ;-)
>>
>>
>
>

[Bobby S]

Seems like a simple, good recipe ... just what I love ... now to add some
chocolate to it ...

I'm starting to think I've got a real weakness for chocoalte lately ...

Hmmm ... Dr.Oetker has a low carb Milk Chocolate Mousse which may work as a
topping ...

Bobby


"Cheri" <gserviceatinreachdotcom> wrote in message
. ..
> Have you tried here for cheesecake recipes. There are really some good
> ones. I love Myras' New York Cheesecake.
> http://www.camacdonald.com/lc/Cookbook/Desserts.html
>
> --
> Cheri
>
> Display name: wrote in message ...
>
>>in the same. I would also like to see what you have come up with for
>>cheese cake recipes. I bought a bread maker a while back as a defense
>
>

[Nicky]

"eleaticus" > wrote in message
.. .
> Similarly for a Chocolate-Almond Meal bread, which is not especially good
> yet because of the oat fiber absorbing the saccarin?

Can you get chocolate essence where you are? - it adds back those "high
note" chocolate flavours that get lost in baking.

Nicky.

--
A1c 10.5/5.5/<6 T2 DX 05/2004
100ug Thyroxine
95/72/72Kg

[eleaticus]

"Nicky" > wrote in message
...
>
> "eleaticus" > wrote in message
> .. .
> > Similarly for a Chocolate-Almond Meal bread, which is not especially
good
> > yet because of the oat fiber absorbing the saccarin?
>
> Can you get chocolate essence where you are? - it adds back those "high
> note" chocolate flavours that get lost in baking.

Beats me! Never heard of it, but sure will look.

Thanks.
--
eleaticus
ee-lee-AT-i-cus


>
> Nicky.
>
> --
> A1c 10.5/5.5/<6 T2 DX 05/2004
> 100ug Thyroxine
> 95/72/72Kg
>
>

[Bobby S]

I'll definately be looking for tomorrow when I do my grocery weekly ...

Next week I'll start experimenting with bread recipes again ...


"eleaticus" > wrote in message
...
> "Nicky" > wrote in message
> ...
>>
>> "eleaticus" > wrote in message
>> .. .
>> > Similarly for a Chocolate-Almond Meal bread, which is not especially
> good
>> > yet because of the oat fiber absorbing the saccarin?
>>
>> Can you get chocolate essence where you are? - it adds back those "high
>> note" chocolate flavours that get lost in baking.
>
> Beats me! Never heard of it, but sure will look.
>
> Thanks.
> --
> eleaticus
> ee-lee-AT-i-cus
>
>
>>
>> Nicky.
>>
>> --
>> A1c 10.5/5.5/<6 T2 DX 05/2004
>> 100ug Thyroxine
>> 95/72/72Kg
>>
>>
>
>

[Display name:]

Thanks! Never heard of Low Carb Luxury before now. I went to their site, and
I saw the cheesecake recipe listing. I may try one of theese for upcoming
events
where I would normally avoid desserts.
Jimmy E

"Bobby S" > wrote in message
news:xnZch.419998$5R2.24932@pd7urf3no...
> The chocolate cheese cake recipe I first tried and have stuck with is the
> Chcolate Cheesecake recipe from Low Carb Luxury using Jello. First time
> worked great in a high speed convection oven ... then I read that high
speed
> convection oven was very bad thing for cheesecakes ... tried the second in
a
> regular oven and I got a good chocolate pancake ;-) Next one I'm thinking
> of using cherry jello with melted chocolate ... not sure if that'll work
....
>
>
> Bobby
>
>
> "Display name:" > wrote in message
> ...
> > Bobby,
> > I hope you get the info you are seeking here. I would be interested
> > in the same. I would also like to see what you have come up with for
> > cheese cake recipes. I bought a bread maker a while back as a defense
> > against dwindling low carb produsts. I also have some books on bread
> > making,
> > but upon first glance no low carb insight jumped out at me. I am still
> > finding
> > good bread and wraps here in Austin, but I know these fade away.
> > Share any thing you may find and I will too.
> > Jimmy E
> >
> > "Bobby S" > wrote in message
> > news:3gGch.413876$5R2.71069@pd7urf3no...
> >> Hello,
> >> I've been lurking off and on over the last few years in this newsgroup,
> >> don't think I've posted before ...
> >>
> >> What I have been seeking is a low carb 'bread' recipe without any
> >> flaxseed
> >> in it and 'complete' instructions. (pack the vital wheat gluten,
lightly
> >> pack or sift dry ingredients into measuring cup ... )
> >>
> >> In the past and currently (made some as a test-run last week) when I
make
> >> carb based breads I never have trouble and it always comes out good.
> >>
> >> I have tried several low carb 'bread' recipes and although they may
rise
> >> sometimes early on, in the end it generally ends up as a 3" high brick.
> >>
> >> I have been looking at Gabi's World-Famous Bread recipe and was curious
> >> if
> > I
> >> could substitue in almond meal for the flaxseed meal and get something
> > that
> >> would (might) work.
> >>
> >> Any advice in the differences in prep for making low carb 'breads' as
> > versed
> >> to carb based would also be appreciated
> >>
> >>
> >> Gabi's World-Famous Bread
> >>
> >> Ingredients:
> >> 1 pkg dry yeast (Rapid Rise/Highly Active)
> >> 1/2 teaspoon sugar *
> >> 1 1/8 cup "baby bottle warm" water (90-100°F)
> >> 3 Tablespoons olive oil
> >> 1 1/2 teaspoons baking powder
> >> 1 teaspoon salt
> >> 1 Tablespoon Splenda
> >> 1 cup vital wheat gluten flour
> >> 1/4 cup oat flour
> >> 3/4 cup soy flour
> >> * 1/4 cup almond meal substituted for
> >> 1/4 cup flax seed meal
> >> 1/4 cup coarse unprocessed wheat bran
> >>
> >>
> >>
> >> Thanks for your time,
> >> Bobby
> >>
> >>
> >> I originally lost 25 lbs in six weeks and kept it off for 2 years 6
> > months.
> >> I also cut my LDL/HDL ratio from 5.6 to 3.6 and almost halved my
> >> triglycerides. It's been getting more and more difficult finding low
> >> carb
> >> foods in my local stores (Vancouver, British Columbia) as most of them
> > have
> >> dropped the low carb breads and quite a few of the 'comfort' foods.
> > Being
> >> lazy, the weight is slowly creeping back up as I don't like always
having
> > to
> >> cook. Consequently I have started making low carb cheesecakes and am
> >> starting to once again experiment making low carb 'breads'. And darn
it
> > ...
> >> I may finally have to start hitting the gym ;-)
> >>
> >>
> >
> >
>
>

[Display name:]

Thanks for the link. I'll try a lower carb recipe than Myras'. I'm off to
the store today.
Jimmy E


"Bobby S" > wrote in message
news:BsZch.416109$1T2.49816@pd7urf2no...
> Seems like a simple, good recipe ... just what I love ... now to add some
> chocolate to it ...
>
> I'm starting to think I've got a real weakness for chocoalte lately ...
>
> Hmmm ... Dr.Oetker has a low carb Milk Chocolate Mousse which may work as
a
> topping ...
>
> Bobby
>
>
> "Cheri" <gserviceatinreachdotcom> wrote in message
> . ..
> > Have you tried here for cheesecake recipes. There are really some good
> > ones. I love Myras' New York Cheesecake.
> > http://www.camacdonald.com/lc/Cookbook/Desserts.html
> >
> > --
> > Cheri
> >
> > Display name: wrote in message ...
> >
> >>in the same. I would also like to see what you have come up with for
> >>cheese cake recipes. I bought a bread maker a while back as a defense
> >
> >
>
>

[heliogabalus@gmail.com]

If you get bread cravings please stuff yourself with LARD and BACON
and LIVER as much as possible and as quickly as possibly

You will cure your BREAD cravings and wake to
find yourself in the emergency room.. while your
there have your relatives bring in more lard so the
next time you wake up it will be with Lardy Jesus
and Fatty-Mary in Lardy-Heaven


Bobby S wrote:
> Hello,
> I've been lurking off and on over the last few years in this newsgroup,
> don't think I've posted before ...
>
> What I have been seeking is a low carb 'bread' recipe without any flaxseed
> in it and 'complete' instructions. (pack the vital wheat gluten, lightly
> pack or sift dry ingredients into measuring cup ... )
>
> In the past and currently (made some as a test-run last week) when I make
> carb based breads I never have trouble and it always comes out good.
>
> I have tried several low carb 'bread' recipes and although they may rise
> sometimes early on, in the end it generally ends up as a 3" high brick.
>
> I have been looking at Gabi's World-Famous Bread recipe and was curious if I
> could substitue in almond meal for the flaxseed meal and get something that
> would (might) work.
>
> Any advice in the differences in prep for making low carb 'breads' as versed
> to carb based would also be appreciated
>
>
> Gabi's World-Famous Bread
>
> Ingredients:
> 1 pkg dry yeast (Rapid Rise/Highly Active)
> 1/2 teaspoon sugar *
> 1 1/8 cup "baby bottle warm" water (90-100°F)
> 3 Tablespoons olive oil
> 1 1/2 teaspoons baking powder
> 1 teaspoon salt
> 1 Tablespoon Splenda
> 1 cup vital wheat gluten flour
> 1/4 cup oat flour
> 3/4 cup soy flour
> * 1/4 cup almond meal substituted for
> 1/4 cup flax seed meal
> 1/4 cup coarse unprocessed wheat bran
>
>
>
> Thanks for your time,
> Bobby
>
>
> I originally lost 25 lbs in six weeks and kept it off for 2 years 6 months.
> I also cut my LDL/HDL ratio from 5.6 to 3.6 and almost halved my
> triglycerides. It's been getting more and more difficult finding low carb
> foods in my local stores (Vancouver, British Columbia) as most of them have
> dropped the low carb breads and quite a few of the 'comfort' foods. Being
> lazy, the weight is slowly creeping back up as I don't like always having to
> cook. Consequently I have started making low carb cheesecakes and am
> starting to once again experiment making low carb 'breads'. And darn it ....
> I may finally have to start hitting the gym ;-)

[Bobby S]

JC?

> wrote in message
ups.com...
If you get bread cravings please stuff yourself with LARD and BACON
and LIVER as much as possible and as quickly as possibly

You will cure your BREAD cravings and wake to
find yourself in the emergency room.. while your
there have your relatives bring in more lard so the
next time you wake up it will be with Lardy Jesus
and Fatty-Mary in Lardy-Heaven


Bobby S wrote:
> Hello,
> I've been lurking off and on over the last few years in this newsgroup,
> don't think I've posted before ...
>
> What I have been seeking is a low carb 'bread' recipe without any flaxseed
> in it and 'complete' instructions. (pack the vital wheat gluten, lightly
> pack or sift dry ingredients into measuring cup ... )
>
> In the past and currently (made some as a test-run last week) when I make
> carb based breads I never have trouble and it always comes out good.
>
> I have tried several low carb 'bread' recipes and although they may rise
> sometimes early on, in the end it generally ends up as a 3" high brick.
>
> I have been looking at Gabi's World-Famous Bread recipe and was curious if
> I
> could substitue in almond meal for the flaxseed meal and get something
> that
> would (might) work.
>
> Any advice in the differences in prep for making low carb 'breads' as
> versed
> to carb based would also be appreciated
>
>
> Gabi's World-Famous Bread
>
> Ingredients:
> 1 pkg dry yeast (Rapid Rise/Highly Active)
> 1/2 teaspoon sugar *
> 1 1/8 cup "baby bottle warm" water (90-100°F)
> 3 Tablespoons olive oil
> 1 1/2 teaspoons baking powder
> 1 teaspoon salt
> 1 Tablespoon Splenda
> 1 cup vital wheat gluten flour
> 1/4 cup oat flour
> 3/4 cup soy flour
> * 1/4 cup almond meal substituted for
> 1/4 cup flax seed meal
> 1/4 cup coarse unprocessed wheat bran
>
>
>
> Thanks for your time,
> Bobby
>
>
> I originally lost 25 lbs in six weeks and kept it off for 2 years 6
> months.
> I also cut my LDL/HDL ratio from 5.6 to 3.6 and almost halved my
> triglycerides. It's been getting more and more difficult finding low carb
> foods in my local stores (Vancouver, British Columbia) as most of them
> have
> dropped the low carb breads and quite a few of the 'comfort' foods.
> Being
> lazy, the weight is slowly creeping back up as I don't like always having
> to
> cook. Consequently I have started making low carb cheesecakes and am
> starting to once again experiment making low carb 'breads'. And darn it
> ...
> I may finally have to start hitting the gym ;-)