SOOOOO I got the bug a couple nights ago. I was trying to stay on the paleo diet and just dyinggg for some of that manna from heavan. I have tried some of the low carb breads out there and they are just aweful. my thinking was why dont i try and do it myself as i like to cook. i never tried bread b4 for some reaosn i felt it was above me. i live in a condo in nyc and dont have a regular oven to bake it in so i bought the zoji pac20 machine (is this cheating??). It arrived the other day and my first load i tried to use coconut flour and it was just a disaster. then i figured i should master the regular breads b4 really experimenting so i made a loaf of white bread that was just fantastic. the only downside is the uneven slicing and for some reason it burns easier in the toaster.
now i am hooked. i bought a sourdough starter and will be playing around with that
does anyone have a good low carb bread recipe? even if its just a mixture of regular flour and almond/coconut flour i would be ok with it.
Replies
Hi Breadlovah
I'm a bit confused, because I don't know what "low-carb" bread is. Bread is made from flour, and all flours are basically carbohydrate.
If you mean Gluten-Free, there are recipes on this site.
The good news is that sourdough bread is low GI (Glycaemic Index), which means that it is converted only slowly to sugars and so satisfies for longer.
Cheers John
yes sorry i should have been more specific. a low glycemic bread will do the trick. i ordered a starter culture of sourdough as well.
I just want to limit the amount of high gi flours breads pastas in my diet. it seems to be the only thing that works for me.
i have an idea that i am trying today. i simply substituted 30% of the flour for coconut flour, added eggs and more water. the dough looks great so far, lets see if it rises
i guess what im asking for is a bread someone who has diabetes would be able to eat...any ideas?
You definitely need to have some starch in your bread, but you can substitute some of the flour with:
- soy flour
- gram flour (or besan, chickpea flour, bean flour)
Those are high-protein flour mixes.
According to some authors, using whole wheat and soy/bean flour makes the bread a "complete" proteinic food. Adding some olive oil (or linseed, etc.) will make it even better. In a lab experiment, rats fed solely on wheat+soy bread were absolutely healthy for generations. (Source: Ed Wood's sourdough book)
i have found some recipes that use almond flour and vital wheat gluten. I will test it out and report back for those interested
Depending on what reports you believe, adding soaked whole grains will further help with GI, whereas using ground wholemeal won't - I read somewhere wholemeal had no particular benefit over white in terms of GI. Hard to believe and I'm not sure I do! But that's what I read...
I have been eating less carbs consciously, but not obsessively. I still eat SD bread, just try and keep it mainly to morning toast and some (usually weekend) lunches. I just don't eat it always, or in huge amounts, and now virtually never at night.
can you use vital wheat gluten instead of regular flour to make a sourdough starter?
Hello breadlovah,
I'm not sure
a) whether you can
and
b) why you would want to
My recollection is that gluten is a protein and the yeasts and bacteria live mainly on starches etc. and probably only tackle protein as a last resort.
Plus gluten is a lot more expensive even though it is only a by-product from other processing.
However you could try it and see.
Good luck with your projects.
Farinam
yes i think its mostly gluten , maybe 70 or 80%. but there is still some flour. plus i would use the starter and mix w almond flour or something low GI like that. i just dont know how flour the yeast needs to live.