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Bread

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M

mage 1

Well-Known Member
I have had bread from the low carb food co the bread is 3.99 the carb for one slice is 1.4 my reading for the morning was 6.4 I checked two hours after and it was 6.3 so very pleased with this just thought I would share with you all
 
Thanks for sharing, Mage!

Many of the bread substitutes I've found taste like cardboard so what was this one like?
 
For me it tasted better than normal bread and it was very easy to digest I just love it they do lots of other breads so I’m going to try the roles next and see how they
 
I am gratefulfor your post as until it, I had no idea this company existed so off for a look, thanks
 
mage 1 said:
I have had bread from the low carb food co the bread is 3.99 the carb for one slice is 1.4 my reading for the morning was 6.4 I checked two hours after and it was 6.3 so very pleased with this just thought I would share with you all
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I have just looked on the website and with delivery it worked out at nearly £10 a loaf
 
That's good to know, thank you! I'll look out for them.
 
The bread from the Seriously Low Carb Bread Company is worth purchasing. A pack of four large rolls costs £3.29, plus postage, and I would recommend buying three or four packs at a time and freezing them. I can't remember exactly what I paid the last time I ordered from them for three packs plus postage, but seem to think it was in the region of just over £13, but I could be wrong.
 
WendyB61 said:
I have just looked on the website and with delivery it worked out at nearly £10 a loaf
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Probably cheaper in the long run to buy a bread maker and make it yourself and/or buy their bread mix packs in bulk.
 
Make it yourself it's so easy buy ingredients in bulk and it works out quiet cheap.
 
Looking at the ingredients, this seems to be the same as the one I make in the breadmaker. Pretty expensive to buy ready-made!
 
Amity Island said:
I've heard people making almond bread, using ground almond "flour".
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Heavenly Fan on Youtube has a good Almond flour bread made by hand it's very easy but my breadmaker Keto is better 😉
 
Will check that out. Wonder if it would make my heart thud like ordinary bread does? 🙂
 
I tried the ground almond "bread" that takes just a minute or two in the microwave and it is OK but a bit cakey in texture. I love the yeasty flavour of bread which is obviously missing when there is no yeast in the recipe so the texture and flavour isn't close enough for me to be that bothered about making it again and then the fact that most almond production is environmentally very bad, so I really try to restrict the amount I use which means I can't justify making it again.
 
rebrascora said:
I tried the ground almond "bread" that takes just a minute or two in the microwave and it is OK but a bit cakey in texture. I love the yeasty flavour of bread which is obviously missing when there is no yeast in the recipe so the texture and flavour isn't close enough for me to be that bothered about making it again and then the fact that most almond production is environmentally very bad, so I really try to restrict the amount I use which means I can't justify making it again.
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I have tried making it once and as you say it was a bit too cakey and seemed too sweet for a bread, I thought I would give it another go but add some savoury ingredients like olives and sundried tomatoes. I could never quite understand the craze of burgers on brioche buns, again seems too sweet and wrong texture.
 
Leadinglights said:
I have tried making it once and as you say it was a bit too cakey and seemed too sweet for a bread, I thought I would give it another go but add some savoury ingredients like olives and sundried tomatoes. I could never quite understand the craze of burgers on brioche buns, again seems too sweet and wrong texture.
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Did the savoury ingredients improve it for you? I had similar feelings about the cakey sweetness of it when used for a savoury sandwich. I think I tried it with a bacon and egg buttie.
 
rebrascora said:
Did the savoury ingredients improve it for you? I had similar feelings about the cakey sweetness of it when used for a savoury sandwich. I think I tried it with a bacon and egg buttie.
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I have not actually tried it yet, I have the ingredients sitting there waiting. Maybe I will give it a blast tomorrow.
 
Having looked for recipes for normal bread in the bread maker, I am astonished at the 'shovelful of sugar' instructions some have - or other source of sugar by the bucket.
I used to make bread when the children were at home, and added one teaspoonful to the yeast, and no more.
There are even some recipes for low carb bread which have lots of sweetener.
Is it, perhaps, that the sweetness of everything has been increased so much that nothing is sweet enough?
I have even found that I can't eat some tomatoes without slicing and adding vinegary dressing as they are too sweet on their own.
 
I find myself often reminiscing to my childhood and early teen years when we travelled from Scotland all the way down to rural Kent to holiday with my Gran. My Dad was born and raised in Biddenden, Kent so we went down every year, sometimes twice.

I mention this because these were the simplest and happiest memories. On a Friday the baker from the village a quarter of a mile up the road brought in his basket in front of his bike, my Gran’s weekly loaf which she would duly slice for us each meal, then return to her bread bin. She did not get another loaf until the following week. Around the table each meal, without visitors there would be five of us.

The bread was not wrapped in anything, yet it lasted. No addatives or preservatives, just wholesome locally baked bread.

These were also the days when the butcher would deliver on a Saturday on his bike, All the fruit, or most of it and all our veg, and flowers came from her large garden. They don’t call it the garden of England for nothing.

I would love to go back in time to experience all this again. This was the 50s and 60s and early 70s.❤️❤️
 
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