Unbelievable LOW CARB BREAD RECIPE @ 2 grams per ounce slice (35 calories)

interested to know just what flour you used and how thin you are cutting your slices??? i made a batch of bread this morning and i have just looked at the flour bag plus three other kinds, and they range from 63.5 to 77 1/2 carbs per hundred grammes.

She used Gluten Flour and Wheat Bran.

Makes a 23 oz loaf.

I use Gluten (not hi-gluten flour); Wheat Bran (not Oat Bran); and Soy Flour.

See the recipe at my husbands philosophic site under question #20 (I had to put it there because it is a 150kb file which includes pictures). Also you have to have the Adobe Acrobat Reader in order to view it (Go to

Why not oat bran? Wheat bran really hasn't much use except to add roughage. Wheat germ, however, has all sorts of vitamins (especially E, I believe). And Oat Bran actually helps slow down the change of carbs to sugar in the body, making you feel full longer, and allow your body to take care of the sugar more efficiently.

Happy Munching!!

Sounds like Oat Bran is to carbs as Eggs are to cholesterol. Eating Oat Bran will help you digest the carbs in your body better, since the change from starch to sugar is slower, and the energy of the sugar can be better used and expended by your body.

Eating eggs shouldn't raise your cholesterol because the egg can actually can break down its own cholesterol in the body. Problem is, this only works if you are a vegetarian since the presence of animal fats (not fish fats, but poultry and red meats) prohibits the body from breaking down the cholesterol of the eggs properly.

ssage news:...

That's a fallacy and only true if you measure by volume and not by weight= =2E

Wheat bran is a lot more bulky than oat bran, but they are almost equal=20 in carbs by weight.

Release 12 of the USDA Nutrient Database for Standard Reference

Oat Bran =3D 62.2 g Carbs per cup

--=20 Sincerly,

C=3D=A6-)=A7 H. W. Hans Kuntze, CMC, S.g.K. (_o_)