substitute for bread

[spiritfree]

Has anyone tried a product called Lo-Dough? It doesn't look very appetising.

 

[missclb]

I've not tried that specific one, but i've generally not found any substitude worth it's weight. And i've tried lots.

 

[mikeyB]

It’s a triumph of engineering chemistry. It’s not only gluten free, it’s yeast free as well. The presence of E464, hydroxypropyl methylcellulose, usually shortened to hypromellose, is described by the manufacturers as “a stabiliser”. That’s a bit disingenuous. Hypromellose is thixotropic - at high temperature and concentration it changes from a liquid to a semi solid. That’s why it’s used in a lot of gluten free bread, because it can capture the bubbles of CO2 produced by the yeast, just like gluten does, and gives the bread it’s texture.

Also, like silica gel, it absorbs water, so if there’s a lot in the bread, it fairly quickly becomes damp, and forms a fine substrate for mould growth. That’s why each slice is packed in airtight wrapping.

Now this Lodough stuff doesn’t contain any yeast, so where do the bubbles come from? Not baking soda, that’s not an ingredient. So it must come from industrial CO2 inserted at some stage in the process.

And you can’t toast it - they tell you not to because it is highly flammable. Hypromellose is like cellulose - highly flammable, so there must be a hell of a lot in this stuff.

Finally, all that hypromellose will be particularly fartogenic. Coeliacs shouldn’t try it for that reason, it could irritate the gut.

All that said, don’t let me put you off trying it.🙄

 

[missclb]

Holysmokes, so it's a giant slice of chemical loaf then?! Niiiiiice.

 

[Grannylorraine]

I saw an advert come up for it on my facebook, but looked at the price and though no. After reading Mikey's post I am glad that the price did put me off, but even if I was tempted I wouldn't be now.

 

[Eddy Edson]

And you can’t toast it - they tell you not to because it is highly flammable. Hypromellose is like cellulose - highly flammable, so there must be a hell of a lot in this stuff.

I flashed an image of Walter White & Jesse cooking this up in a camper van in the middle of the desert ...

 

[Mark T]

I substituted bread with Chinese leaf lettuce 😉

 

[JMyrtle]

Hi Mark, I bet it made awful toast though lol

 

[Sally W]

It’s a triumph of engineering chemistry. It’s not only gluten free, it’s yeast free as well. The presence of E464, hydroxypropyl methylcellulose, usually shortened to hypromellose, is described by the manufacturers as “a stabiliser”. That’s a bit disingenuous. Hypromellose is thixotropic - at high temperature and concentration it changes from a liquid to a semi solid. That’s why it’s used in a lot of gluten free bread, because it can capture the bubbles of CO2 produced by the yeast, just like gluten does, and gives the bread it’s texture.

Also, like silica gel, it absorbs water, so if there’s a lot in the bread, it fairly quickly becomes damp, and forms a fine substrate for mould growth. That’s why each slice is packed in airtight wrapping.

Now this Lodough stuff doesn’t contain any yeast, so where do the bubbles come from? Not baking soda, that’s not an ingredient. So it must come from industrial CO2 inserted at some stage in the process.

And you can’t toast it - they tell you not to because it is highly flammable. Hypromellose is like cellulose - highly flammable, so there must be a hell of a lot in this stuff.

Finally, all that hypromellose will be particularly fartogenic. Coeliacs shouldn’t try it for that reason, it could irritate the gut.

All that said, don’t let me put you off trying it.🙄

Yikes! I have plenty of them in the cupboard......may not be buying anymore now😱

 

[Drummer]

As I have usually got fairly low blood glucose - my last Hba1c was 42, I decided to take my normal bread recipe and add in low carb things, as I have got so much flour to use up - I used 2 cups of bread flour, 1 cup rye flour 1 cup chapatti flour 1/2 cup psyllium flour a 200 gm packet of milled mixed seeds from Lidl, 1/2tsp salt a small amount of lard, mixed it with warm water and left it overnight to mature the dough. In the morning I added two packs of yeast and kneaded it well, then cut it into loaves and left the tins in a warm place until well risen, spraying with water from time to time.
The result was real bread and it made good toast - but still high carb, just not full on white bread level of carbs. I did cook it at a slightly lower temperature than I used to use for bread, as the milled seed mixture will start to give a burnt taste at 200 C. I removed the loaves from the tins and put them back into the reheated oven after letting them cool for a while and finding that the parts in the tins were still slightly damp. Then I ate far too much of it still hot and dripping with butter, so be warned. I suggest either making small loaves, rolls or cutting up the larger loaves and freezing all but one.
This was my first attempt to make a lower carb bread and I have other things to try adding or substituting. The result was twice as much bread as usual so it was maybe only 2/3rds the carbs - I did not weigh the loaves so have only a rough guess at the percentage of carbs.

 

[Pine Marten]

I flashed an image of Walter White & Jesse cooking this up in a camper van in the middle of the desert ...

I watched the first ep of the new series of Better Call Saul earlier

 

[CathyB]

Wow....I was thinking of trying it 😱 think I’ll stick with my Burgen 🙄

 

[mikeyB]

Burgen contains quite a bit of “wheat protein” as well, but nowhere near as much as this Lodough building material. At least you can toast Burgen without incinerating your toaster - and probably kitchen as well.🙄

 

[Matt Cycle]

Christ almighty. Have you seen how much this stuff costs? A fiver for two 28g pieces. 😱

 

[mikeyB]

Aye, you could buy a small free range chicken for that money. I know which I would prefer.

 

[spiritfree]

Thanks for your replies. I have a pack in the cupboard but don't think I will be trying them.

 

[Sally W]

I’ve quite a few sadly. I bought some on a special deal.......don’t really want to bin them at this point

 

[Edgar]

I'll stick to my bread maker granary bread. Makes a great loaf and yummy taste. I use Hovis granary flour

 

[Mark T]

Burgen contains quite a bit of “wheat protein” as well, but nowhere near as much as this Lodough building material. At least you can toast Burgen without incinerating your toaster - and probably kitchen as well.🙄

Ever noticed how the ducks avoid burgen if you throw it for them?

(Yes, yes, I know, you are not supposed to feed ducks bread)

 

[Brando77]

Play-doh sounds tastier and with less chemicals. Mmmmm, Play-doh with butter. *drool*