• Please Remember: Members are only permitted to share their own experiences. Members are not qualified to give medical advice. Additionally, everyone manages their health differently. Please be respectful of other people's opinions about their own diabetes management.

Making bread

I have made flaxseed bread and almond flour that I picked up on here or the lowcarb website. I like them but they do not suit everyone. My hubby eats them but I offered some to a cousin and a friend and they didn't like them. One of my friends came over from France and she did. The recipes use flaxseed, eggs, water and baking powder. You can use butter but I prefer to keep the fat levels down. The almond flour one is the same.

They can be made without eggs for those who don't like them. I picked up recipes on the lowcarb website when there was a shortage of eggs due to the bird flu crisis a year or so ago.
 
You might find that not having salt at all will result in rather painful cramps, particularly as the weather gets warmer.
I put a pinch of salt into my morning coffee along with some cinnamon but that is the only salt in my diet. It made the difference between a lot of agonising awakenings and a good night's sleep.
I do get cramp once in a while now, but that is due to dehydration in the heat.
 
Well here is my first loaf I went with hovis 50/50 flour and the inside of the bread when done was very very soggy and sticky, so will be having another go when I find out what went wrong
 

Attachments

  • 20250120_233040.jpg
    20250120_233040.jpg
    69.8 KB · Views: 6
mick8551 said:
Well here is my first loaf I went with hovis 50/50 flour and the inside of the bread when done was very very soggy and sticky, so will be having another go when I find out what went wrong
Click to expand...
sounds like me with my low carb mince pies - one of the late Michael Moseley's recipes. Done them twice now and they have fallen to bits.:rofl: Used them as a mince pie pudding and we all liked them.
 
mick8551 said:
I eating 3 eggs scrambled for breakfast
And for my main meal beef ,or chicken with veg ,no salt added to veg
Click to expand...
I eat a diet very similar to you - I have to add salt, particularly in warm weather or I get excruciating cramps in the early morning. It can be stopped for a while by drinking a lot of water, or got rid of by adding a little salt to something I eat or drink in the daytimes. I used to add a tiny pinch to my coffee, but then I stopped drinking so much coffee.
 
mick8551 said:
Well here is my first loaf I went with hovis 50/50 flour and the inside of the bread when done was very very soggy and sticky, so will be having another go when I find out what went wrong
Click to expand...
Maybe add some coconut flour as that requires a lot of moisture to make a dough that isn't dry.
 
Drummer said:
Maybe add some coconut flour as that requires a lot of moisture to make a dough that isn't dry.
Click to expand...
Could I suggest you try a loaf using one of the ready made mixes, Wrights or the shop own brand which are fairly fool proof as they specify the amount of water and will have the yeast in already. Then you can get a feel for the right consistency and texture. Ovens do vary so you may need to cook a bit longer than it says if it seems a bit soggy. The test is to tap the bottom of the loaf and it should sound hollow.
Wright's oat and linseed is a good one or mixed grain.
OH made 6 different breads yesterday so filled the freezer, including an experimental walnut and stilton using a Wright's ciabatta mix.
 
All the ready made mixes will be high carb - I use a 'real' bread recipe as a start, but after the first rise add in all sorts of low carb flours, milled seeds - anything to lower the carbs and allow it to rise at whatever rate it can manage.
I don't bother with baking much at all these days, but it is perfectly possible to bake low carb with a bit of adjusting.
 
mick8551 said:
Well here is my first loaf I went with hovis 50/50 flour and the inside of the bread when done was very very soggy and sticky, so will be having another go when I find out what went wrong
Click to expand...
Soggy bread is usually because it wasn't cooked for long enough although they may require you to turn down your oven a tad.
The top looks quite pale to me which supports the theory of needing longer.
The other thing is whether the dough was too wet but that comes down to feel for me which is why I knead my bread by hand. I find dough that is too wet produces denser flatter loaves and your looks as if it has a rise so less likely.
 
As the old saying goes, necessity is the mother of invention. I couldn’t find almond or coconut flour in my local ALDI, so I bought whole almonds and desiccated coconut instead. After some trial and error I baked a low carb bread that is quite delicious and so easy.

Recipe attached if anyone is interested. An average slice is approximately 4.5g carbs.
 

Attachments

  • IMG_2587.jpeg
    IMG_2587.jpeg
    67.3 KB · Views: 11
@littlevoice359 - what is the honey for?
As it is soda bread with no yeast it seems a bit odd to have honey in the recipe.
 
I enjoy making bread, it's relaxing, smells amazing and tastes better than shop bought bread. It's also going to have less salt and sugar than the processed supermarket bread. If you're wanting a standard, wheat flour bread, I like watching YouTube videos made by bakers because you get a really good look at how it's made and the texture of the dough at each stage. I like John Kirkwood on YouTube.

Personally, I use about half the amount of salt and sugar suggested in recipes and I know my parents leave out the salt altogether with no negative effects. The basic ingredients are flour, yeast and water and getting those ratios right as well as the oven temperature and time is important. It's also a bit of trial and error because all ovens are different and the temperature and humidity of your kitchen will also affect the proving (rising) time. I usually find that bread takes longer to cook in my oven than suggested in all recipes I've tried. You will know if the bread is cooked because it will be golden brown and crispy on top and when you tip it out of the tray, tap the bottom of the loaf and it should sound hollow.

To reduce the GI of your bread, try using wholemeal or rye flours or (if you're like me and don't like brown bread), add some seeds like sunflower seeds, pumpkin seeds, flaxseeds....

There are also some good keto microwave bread recipes out there. They use ground almonds, eggs and baking powder (so not really bread at all to be honest!). Tastes a bit sweet but actually nicer than it sounds, plus it's cooked in less than 5 mins!
 
You must log in or register to reply here.
Back
Top