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EventsThe problem with low-carb bread
in Fake low-carb products A lot of people miss bread on a low-carb diet. There are lots of special low-carb breads sold in stores, but be careful! They usually suffer from one of two common problems:
- The bread is full of carbs and the nutrition information is full of lies
- The bread is not edible
A good example of the first problem was Julian Bakery’s low-carb bread. As I wrote earlier it turned out that people’s blood sugar increased just as much as by eating real bread. And when the “low-carb” bread was sent for analysis it turned out to contain 17 times more carbs (!) than specified.
Julian Bakery’s bread used to be an example of the first problem: high-carb bread fraudulently marketed as low-carb.
After being exposed they apparently decided to change the recipe into a truly lower-carb version. Instead of using “Sprouted Whole Grains” i.e. wheat flour as the main ingredient they are now using “Non-GMO Wheat Protein Isolate” i.e. gluten (!) as the number one ingredient. Not very Paleo. The result can be seen in the video above.
Have you found a good option for real low-carb bread? Share it in the comments below.
123 comments
I therefore think the only solution is to make your own bread from scratch. It's not very hard, and actually less complicated than making traditional bread, as you don't have to mess about with yeast. Avoid all grains and use nut flours and flax instead.
Of course, the result is never going to be exactly the same as traditional wheat-based bread, but it can be quite tasty in its own way, and most importantly, you will know exactly what's inside.
http://www.lowcarbdietsandrecipes.blogspot.co.uk/2011/10/great-lowcar...
http://www.lowcarbdietsandrecipes.blogspot.co.uk/2011/10/lowcarb-brea...
More lowcarb food ideas here.
http://www.lowcarbdiabetic.co.uk/Recipes.htm
Sometimes if I am at a restaurant that has really good French bread, I eat some crust with butter on it, but other than that, I just don't miss bread anymore. I think it's a question of time for most people who go low carb.
If one is going to make the change to a healthier life, realize bread is not a part of it and move on.
Carole AKA CarbsaneR
Love the video - now that is putting bread to good use!
I rarely eat bread, I have ate rice once in five years, pasta over five years ago, spuds a couple of times a year. Carbs between 30 and 50 per day. Many lowcarbing type two diabetics find dropping bread the hardest food to say goodbye to. Hence the bread recipes on our sites. Flax bread is not low in essential nutrients ! High in fibre and around 38% omega three. Flax is one of the worlds wonder foods and I highly recommend it. Consume it any way you want.
Carole AKA CarbsaneR
Luckily, however, Jane Faerber, the Danish LCHF blogger & author, has a fantastic recipe for sunflower/pumpkin seed bread made with eggs & parmesan cheese. It looks exactly like "regular" seed bread (kernebrod) but has only a few carbs & a few omega-6s. 2 very thin slices will allow you to "pass" in your normal Danish workplace & only set you back about 5-6 total carbs.
So if you need "bread," try her version from her cookbook. It's basically an oopsie roll with cheese and pumpkin seeds. So it looks pretty, tastes fantastic, and is a good social cover for those times when you need to fly under the radar. It take about 15 minutes to make, an hour to bake, gives about 35-40 thin slices, and freezes very well.
We've served it to non-LCHF Danes and they love it. We often get compliments on our home-made "bread." By the time you've buttered it, added lettuce, herring, onions & capers, no one has any idea it's LCHF or lacks wheat. :D
Used to love it and ate it at every meal and in between too.
90 pounds gone.........I don't miss the fat on my body or the bread that I don't eat!
http://translate.google.se/translate?sl=da&tl=en&prev=_t�...
2 cups flax seed meal (finely ground)
1/3 cup chia seeds (ground in coffee grinder to a fine powder)
1/2 TBS of Guar gum
1 cup unflavored whey protein
3 cups of Mozzarella cheese
5 eggs
1/2 cup of bacon fat (makes it taste great, you can use olive oil or coconut oil)
1/2 - 1 TBS of sea salt
2-3 TBS of gluten-free yeast
2 tsp of glucose (to kick in the yeast)
1 - 1/4 cups of water
Process in food processor. Fill into silicone baking forms (rectangular), let rise for 2 hrs. Do not worry, it does not rise as well as a flour based dough. Bake at 280 degrees for about 90-100 minutes (depends on oven). You can mix flavorings agents (herbs, etc.) with excellent results. After finishing baking, ALLOW TO COOL IN OVEN. DO NOT OPEN FOR AN HOUR OR TWO! It keeps well, it freezes beautifully.
Ingredients
3 eggs
1 tablespoon mayonnaise
2 tablespoons sour cream 38%
3 cups grated cheese
1-2 tsp salt
1 ½ teaspoons baking powder
1 tablespoon of psyllium husk
5-6 cup mixed seeds (I used sunflower, sesame and whole flaxseed. Had No pumpkin seeds)
How to
Eggs touched on dough hooks with mayo, sour cream and cheese. The dry parts added and stirred together into a wet dough. The batter is poured into a baking dish dressed with baking paper and bake in oven at 225 g for 25 min. Move if necessary. plate down on the bottom shelf if top gets too dark.
http://translate.googleusercontent.com/translate_c?depth=1&hl=sv...
>recipe
Ok, but you must promise to credit her so we don't steal her nice recipe, that would be bad karma! :) I will provide the recipe in both Danish & English. It is none of those above.
The result of this recipe is an attractive Danish style "bread" - half the height of an Anglo-American style white loaf, wider, and studded with pumpkin seeds. It is specifically made for the Scandinavian open-faced sandwich or "smorrebrød." So you will need a loaf pan!
"Kernebrød – ingredienser / Multi-Seed & Nut Bread - Ingredients
Jane Faerber
100 g hørfrø / 100 g whole flaxseed
150 g græskarkerner / 150 g pumpkin seeds
100 g sesamfrø /100 g white sesame seeds
100 g solsikkekerner /100 g sunflower seeds
100 g grofthakkede mandler / 100 g coarsely ground almonds (do this in your own blender)
50 g grofthakkede hasselnødder / 50 g coarsely ground hazelnuts (again, use your blender)
150 g revet, lagret ost / 150 g grated, aged cheese (we like parmesan or nice cheddar)
5 æg / 5 eggs
½ dl olie / 1/2 dl olive oil
3 tsk salt / 3 teaspoons salt
Sådan / Instructions
Kerner, frø og nødder blandes i skål med olie og salt. / Mix all seeds & ground nuts with olive oil & salt.
Æg piskes og blandes i kerneblandingen sammen med den revne ost. / Whisk the eggs well & mix in together with the grated cheese & then add seed mixture.
Hæld dejen i en rugbrødsform beklædt med bagepapir og bag i ovnen i 60-70 min. ved 160 grader. Bage til 95C centrum temperature. / Pour the mixture into a loaf pan lined with baking parchment and bake in a pre-heated oven for 60-70 mins. at 160C (about 325F). Bake until the temperature in the center of the loaf is 95C (about 203F). "
Don't overbake or the cheese will burn. The finished "loaf" will be about 2 to 2-1/2 in. in height & the width of your loaf pan. Let cool for about 20-30 min. in the pan, then use the parchment paper to pull the loaf out easily. Slice as thinly as possible with a good bread knife. You should be able to easily get 35-40 slices.
Stack the slices into groups of 5 -10 separated by waxed paper, wrap in plastic twice and then in foil. Put in a ziplock freezer bag and freeze for up to 3 months. This makes it easy to take out the slices in small groups as you need them and let them defrost overnight in the fridge or in about 3 hours on the counter.
Serve by buttering a slice & artistically topping with ham, roast beef, herring, lox, eel, scrambled eggs, hard boiled eggs, herbs, onions, capers, mayonnaise. . .look at the pictures on any Danish food site & you will see lovely ways to make nice open-faced sandwiches, the vast majority of which are quite compatible with LCHF once you solve the "bread" problem! ;)
Best wishes.
"
I have also made it with 5 whole eggs instead and worked fine. And I don't add the stevia.
I believe the original source is http://www.theezwhey.com/page1/page1.html
Zero Carb Flax Bread
Ingredients
2 cups flax seed, Ground
5 egg whites
2 whole eggs
5 tablespoons flax oil, coconut oil, or olive oil
1 tablespoon baking powder
1 teaspoon salt
1/2 cup water
3 packets Stevia
Directions
Mix all dry ingredients then add the wet. Whisk together and bake at 350 for about 30 minutes. This recipe can also be made into muffins: divide batter into muffin pans and bake for about 10-15 minutes.
Nutrition info per serving (1 serving/1 slice)
145 cal, 11 g fat, less than 1 g carbs, 6.5g protein
We are 'borrowing' one of your Danish musicians - Harald Haugaard - next week for a show in our village hall. I am cooking for them and I will try the bread for them!
http://cookingcaveman.tumblr.com/post/25506028957/the-paleo-bread-sea...
We have used the recipe for occasional sweets by adding dark chocolate or pumpkin or zucchini. Excellent
Check it out and enjoy!
So, as a fellow cruiser, what was the deal with Robb Wolf? Seems I heard something about him being determined to keep his solemn word, etc.
This is like those magic sponges you get, they last forever and are good for everything LOL.
You said:
"...when you absolutely need it."
Don't follow this website much, do you?
Caveat emptor, and if you really have to try so hard to substitute you should know that even if it is technically "safe" it is going to be to REAL carby stuff what "light beer" is to a great porter, so why bother? Why not just have really tasty, satisfying truly LCHF foods instead?
Enjoy.
Here is a link to high fiber roll ==>
http://www.charliefoundation.org/recipes/item/978-high-fiber-rolls.html
Eric
Please link to reputable studies if there are any.
I did not claim it was or was not. The reciepe is for small children. Visit the site. Look at several reciepes and decide for yourself. Eric
Eric
http://ketocook.com/
1-2 pats butter
1-2 TBS Heavy cream
Stevia to taste
Instant coffee to taste
Sprinkle cinnamon
Add hot water to QS 4 ounces.
Where is the roll? I roll the coffee around in my mouth and enjoy the taste and latter test to verify the effect of the cinnamon on glucose, HgB A1C and lipid levels Eric
http://lowcarbdiets.about.com/od/breads/r/flaxbasicfoc.htm
Read the comments for hundreds of good variations and hints. I use golden flax seed meal, add a little cinnamon, bake in a 9x5 inch bread pan for 35 minutes, slice into 16 slices (thin but not impossibly thin) and toast it.
http://www.foodrenegade.com/grain-free-biscuits-served-with-bacon-egg...
Almond Butter Bread
http://www.fathead-movie.com/index.php/2012/10/15/too-good-bread-and-...