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Low carb bread

Lisa65

Lisa65

Well-Known Member
Relationship to Diabetes
Type 2
I just made some bread using this recipe I found online. Approximately 3.5g of carbs per 100g. The larger number option in the recipe made 12 x 100g rolls which is actually a bit big. I've never made bread before so they are a bit misshapen but they taste almost like ordinary bread.

One of these did not affect BGs at all.
 

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look nice I love homemade bread well done
gail
 
Thanx for that, what oil did you use, as it just says oil?
Also does it say vital wheat gluten? not heard of that!
cheers
 
pjgtech said:
Thanx for that, what oil did you use, as it just says oil?
Also does it say vital wheat gluten? not heard of that!
cheers
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I used sunflower oil because I happened to have some, but I don't think it matters. Vital wheat gluten is available from buywholefoods online.
 
They look lovely @Lisa65. Do you find that using Gluten free flour has less impact on your BG? I am currently using the recipe on the Freshwells app to make Fat Head Dough Buns using Almond flour and Mozzarella cheese. I have tried the Flaxseed buns as well but prefer the former.
 
JimmyBlue said:
They look lovely @Lisa65. Do you find that using Gluten free flour has less impact on your BG? I am currently using the recipe on the Freshwells app to make Fat Head Dough Buns using Almond flour and Mozzarella cheese. I have tried the Flaxseed buns as well but prefer the former.
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I made some of those a while ago and found them quite sweet, a bit more like a scone so thought if I made again I would add some more savoury ingredients like sundried tomato and olives.
 
@Leadinglights they are little sweet but I put that down to the almond flour. That said I am fine with the sweetness as I do have a sweet tooth and don't find it overwhelming when having things like avocado and tune on them. As I don't eat raw cheese or eggs (unless as an ingredient in something like this) it is a good way for me to get some additional fat/protein into my diet.
 
JimmyBlue said:
They look lovely @Lisa65. Do you find that using Gluten free flour has less impact on your BG? I am currently using the recipe on the Freshwells app to make Fat Head Dough Buns using Almond flour and Mozzarella cheese. I have tried the Flaxseed buns as well but prefer the former.
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These rolls have no impact on my BG at all, they only have about 3g carbs each. I haven't tried fathead dough yet, it's on my list to try sometime. I'm not big on "special" low carb or keto recipes, but I enjoy eating a sandwich for lunch and this bread makes that possible 🙂
 
JimmyBlue said:
They look lovely @Lisa65. Do you find that using Gluten free flour has less impact on your BG? I am currently using the recipe on the Freshwells app to make Fat Head Dough Buns using Almond flour and Mozzarella cheese. I have tried the Flaxseed buns as well but prefer the former.
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The linseed (flaxseed) and psyllium husk 'flours' may be gluten free, but the vital wheat gluten is what it says - gluten!
 
Thanks for clarifying @silentsquirrel I think I may have been having issues understanding the recipe, not an unusal problem for me :rofl:
 
Vital wheat gluten is wheat flour with the starch removed, what's left is the gluten which is a protein and which gives dough its elasticity. I'd never heard of it until I started looking for ways to still eat sandwiches for lunch.

Next time I make these I will add a bit more salt, and a few sunflower seeds and pumpkin seeds as well, I think.
 
No it isn't low carb and most of it isn't true sour dough either from what I understand, if yeast is listed in the ingredients. It is more of a sour dough style bread than the real thing.
 
Taffyboyslim said:
Is sourdough from the supermarket low carb ?
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"Real" sourdough is made from a sourdough starter which "gathers" yeast from the air rather than needing to add any to the recipe.
Due to this it takes longer to prove and, for a supermarket, would take up costly floor space while proving so they add flavours to make it taste like sourdough.
I make sourdough at home from a starter that has been going for at least 10 years - I "feed" it every time I make a loaf to keep it alive. The starter is fed with just flour and water. A loaf contains some of the starter, flour, water and a little salt. So the same amount of carbs as a bread made with added yeast.
 
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helli said:
"Real" sourdough is made from a sourdough starter which "gathers" yeast from the air rather than needing to add any to the recipe.
Due to this it takes longer to prove and, for a supermarket, would take up costly floor space while proving so they add flavours to make it taste like sourdough.
I make sourdough at home from a starter that has been going for at least 10 years - I "feed" it every time I make a loaf to keep it alive. The starter is fed with just flour and water. A loaf contains some of the starter, flour, water and a little salt. So the same amount of carbs as a bread made with added yeast.
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Will stick to my normal wholemeal from waitrose
 
helli said:
I forgot to mention that although the carbs are the same, I find sourdough is digested slower. So, someone with type 2 may find their body copes better with it.
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But just to be clear, you are still talking about authentic sourdough bread being slower release for you, not a supermarket "dupe".
 
Lisa65 said:
I just made some bread using this recipe I found online. Approximately 3.5g of carbs per 100g. The larger number option in the recipe made 12 x 100g rolls which is actually a bit big. I've never made bread before so they are a bit misshapen but they taste almost like ordinary bread.

One of these did not affect BGs at all.
Click to expand...
Which website was this please? I would like to have a go at making these. Thanks.
 
Snikta63 said:
These look good could it made as a loaf in a bread machine?
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I found that the bread machines were too rough on the rather tended dough and knocked out all the puff.
The method I used was to make a small amount of ordinary bread dough and let it do the first rise.
Once it was time to do a second rise I mixed together the other ingredients and made them into a dough with warm water, yeast and sugar, then combined the two quite gently.
I did not add any salt to either of the doughs as that inhibits the action of the yeast.
Once mixed I allowed the dough to rise for as long as it needed to achieve the volume of a 'proper' loaf of that weight, keeping the upper surface misted with warm water so it remained soft and did not restrict the rise as it needs all the help it can get.
 
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