Lo-Carb Bread Baking Recipes?

"A.Pismo Clam"

"A.Pismo Clam"

Minor point, but gluten is not a carbohydrate (carb) - it is a protein. Gluten is formed by combining the two proteins (glutenin and gliaden) in flour into hydrated long chains.

Actually, using a low-gluten potential flour actually increases the carb content of a bread slightly, since the lower protein percentage is made up by higher carbohydrate percentage.

As such, gluten content has little or nothing to do with whether a bread is suitable for the Atkin's diet.

"Mabry" wrote in message news:zMkMb.429379$J77.341057@fed1read07... : : "A.Pismo Clam"

My point is a low carbohydrate diet can be anything that you can reduce its content by increasing something in return, such as protein. Therefore from the bakers standpoint a low carb diet means higher protein which is in the same line as that favored fad diet(Atkins) want.

Think about it if a normal bread can have 10 percent protein,90 percent carbohydrate.But if you make a high gluten bread where you bring down the carbohydrate to 40% and the protein to 60% is it not significant?

Beside the poster was looking for source of information that is related to low carb diet.Therefore a unique bread that is very high in protein can be a candidate for such kind foodstuff. And that book that I recommended ( has a detailed expllanation how to make such bread easily .

If you are thinking that low carb diet is zero carbohydrate then that is not low carb anymore but NO CARB diet. That can is not part of Atkins program anymore.

Roy

One thing that also helps to slow the glycemic action of carbs is to introduce fiber into the recipe. A whole grain bread would be a solution to the glycemic response. It also helps to eat beans w/pasta for that reason.

Suzan in San Diego also

"A.Pismo Clam"

Don't get on the "recent medical issue" wave or you'll never get off. Eat properly, meaning un-refined foods, ie. whole grain. The "bad carbs" are the processed foods, ie. white flour, white pasta, white sugar, etc and the high glycemic foods such as white potatoes, which have a higher glycemic value than sugar. Whole foods, its a good thing...

I must apologize, I just re-read your post and realized I might have mis-interpreted it. I read "recent medical issues" to be "recent medical findings" for some reason and thus my infommercial on eating properly.

I hear a lot of rhetoric about whole grain being 'better' but the nutritional analysis I've seen shows that whole grain is higher in fat and fiber, but the difference in carbohydrate content is a single-digit percentage. I mean, you could just eat 10% less white flour.

Is there a documented scientific basis for the assertion that an ounce of whole wheat flour is 'healthier' than an ounce of enriched white flour? Maybe all that fiber results in less digestion. *shrug*

I'm really confused about this, because even diabetic groups parrot this assertion, but i haven't seen numbers that back it up.

This 'whole foods' thing is the same hippie nonsense it was 30 years ago, I suspect.

I'll starve to death before i eat whole wheat pasta again. Yech. Chewy. Smells like a wet dog. Tastes like a dishrag.

I guess you need to understand the sling-shot effect of high glycemic foods to understand why whole grain makes a difference and why eating processed carbs tend to lead to obesity. This is really of topic and might be better discussed either privately or on another NG.

Alan,

Dana Carpenders Cook book has one or two and while not a recipe Bread of Life bakery has a low carb bread that is very good with 1 net carb per slice. Net carbs being the carb count after deducting the fiber grams. If you like home made bread then you should like thier bread, if you are a mushy white bread fan this will not do it. The low carb tortillas are great to. I have no idea if Bread of Life would share their recipe or not but they do list their ingredients on the label if you are interested in trying to duplicate it at home

LA