Tom Kerridge Almond Bread

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Vicsetter

Vicsetter

Well-Known Member
Relationship to Diabetes
Type 2
From his Dopamine Diet cookbook that I know a number of you have bought.

Not quite bread, but halfway between bread and cake but at 2g per slice. It's actually very tasty, I was worried about the ground Linseed but it just seems to taste a bit nutty.
Didn't use the coconut flour as I didn't have any.
Was going to try the Bread and Butter pudding next but find the OH has used all the cream, guess I have to walk to the co-op.
IMG_20170126_185437_zpswplqi5dp.jpg
 
yes, tom kerridge.

this is my version:
175g ground almonds
30g ground flaxseed (I used ground linseed from Aldi)
6 medium eggs
1.5tsp erythritol
1 tbsp white wine vinegar
1.5 tsp salt
1.5 tsp bicarb
preheat oven to 180/160 fan/gas 4
line a 1lb loaf tin with parchment (I used a tala 1lb silicon case)
put all ingredients in processor/mixer and blend for 1 minute until combined
pour into tin and cook for 35 minutes.

get the book, it's got all sorts of recipes. Heavy use of Erythritol, Inulin, almond flour, ground flaxseed. The amazon listing (£8.99) has a look inside so you can judge the usefulness.
 
Vicsetter said:
From his Dopamine Diet cookbook that I know a number of you have bought.

Not quite bread, but halfway between bread and cake but at 2g per slice. It's actually very tasty, I was worried about the ground Linseed but it just seems to taste a bit nutty.
Didn't use the coconut flour as I didn't have any.
Was going to try the Bread and Butter pudding next but find the OH has used all the cream, guess I have to walk to the co-op.
IMG_20170126_185437_zpswplqi5dp.jpg
Click to expand...
Looks lovely!

What's erythritol? Is there anything that could be used in its place!
 
Radders said:
Looks lovely!

What's erythritol? Is there anything that could be used in its place!
Click to expand...

its a sugar alcohol, commonly used in chewing gum. 70% the sweetness of sugar, similar to Xylitol and sorbitol. Like all zero sugar sweeteners it can cause stomach upsets, you are advised not to eat more than 80g per day. Some people dislike the taste and on it's own has a cooling taste. see https://www.verywell.com/erythritol-what-should-you-know-about-it-89560
You could use any of the artificial sweeteners, Splenda is good for baking, but is very artificial and processed.
Inulin is supposed to get rid of the aftertaste of Erythritol and is usually made from chicory. both Erythritol and inulin are easily produced natural products.
Inulin is supposed to lower Cholesterol (triglycerides) by up to 19% (anyone for statins??)
 
That looks delicious. 😛
 
Looks lovely...I was going to ask what erythritol was too!
 
Vicsetter said:
its a sugar alcohol, commonly used in chewing gum. 70% the sweetness of sugar, similar to Xylitol and sorbitol. Like all zero sugar sweeteners it can cause stomach upsets, you are advised not to eat more than 80g per day. Some people dislike the taste and on it's own has a cooling taste. see https://www.verywell.com/erythritol-what-should-you-know-about-it-89560
You could use any of the artificial sweeteners, Splenda is good for baking, but is very artificial and processed.
Inulin is supposed to get rid of the aftertaste of Erythritol and is usually made from chicory. both Erythritol and inulin are easily produced natural products.
Inulin is supposed to lower Cholesterol (triglycerides) by up to 19% (anyone for statins??)
Click to expand...
Is Splenda more processed than sugar alcohols then? I bought some xylitol but I didn't find it gave a very satisfying sweetness, and I read that it can increase blood sugar, is that not the case then?
 
Thanks @Vicsetter , I think we'll have to give it a try as I'm really missing a bit of bread and find that anything I've tried so far spikes my BG.
 
Everyone seems to react differently to all sorts of things, all non-sugar sweeteners work by having the same taste as sugar but they are not able to be absorbed by the digestive system, so don't turn into glucose. Some people have reported a blood sugar rise from sweeteners. Follow the link I provided to see how natural Erythritol is.
Splenda uses a substance called sucralose to provide the sweet taste. Sucralose is 600 times as sweet as sugar hence it has to have other things added to make a sugar substitute, these are Maltodextrin and dextrose. As you may have guessed from the name Dextrose is a simple sugar but is in minute quantities. Sucralose is not a natural substance and is produced by a patented process using Chlorine. I have used it and although there is a lot of Urban myths about Splenda, I believe it is probably OK to use.
Erythritol is very similar to Xylitol and Sorbitol in appearance and taste and the cooling effect it gives. In trials Erythritol also slowed the development of tooth cavities and reduced dental plaque more than Xylitol or Sorbitol. Because it doesn't quite taste like sugar, I wouldn't use it in coffee or tea (I wouldn't use anything to sweeten these drinks), but I didn't find I could detect it in the bread (only 1.5 teaspoons). It is also quite pricey at about £12/kilo.
 
Dave W said:
Thanks @Vicsetter , I think we'll have to give it a try as I'm really missing a bit of bread and find that anything I've tried so far spikes my BG.
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Your welcome. P.S. don't make my mistake and put 1.5 tablespoons of salt in my first attempt:confused:
 
This is very similar to a low carb loaf I made. I agree with with cross between bread & cake. I'm sure I didn't add any sweetener. Can't remember. Brain like a sieve!
 
Vicsetter said:
Your welcome. P.S. don't make my mistake and put 1.5 tablespoons of salt in my first attempt:confused:
Click to expand...
:D:D:D ....it looks very delicious - does it come out a bit like a panettone texture, cos I love panettone 🙂 ?
 
the nearest I can think of is Banana bread. I presume the problem is that without gluten all you get is crumbs stuck together, I am sure it wouldn't bend like bread. you can cut it very thin and it toasts OK, has a nutty taste and maybe it's he peanut butter but it still has a salty taste.
 
I bought a bag of gluten so I can add it to non conventional flours. I tried it once, but don't think it worked. Psyllium Husks works well for binding.
 
Vicsetter said:
Everyone seems to react differently to all sorts of things, all non-sugar sweeteners work by having the same taste as sugar but they are not able to be absorbed by the digestive system, so don't turn into glucose. Some people have reported a blood sugar rise from sweeteners. Follow the link I provided to see how natural Erythritol is.
Splenda uses a substance called sucralose to provide the sweet taste. Sucralose is 600 times as sweet as sugar hence it has to have other things added to make a sugar substitute, these are Maltodextrin and dextrose. As you may have guessed from the name Dextrose is a simple sugar but is in minute quantities. Sucralose is not a natural substance and is produced by a patented process using Chlorine. I have used it and although there is a lot of Urban myths about Splenda, I believe it is probably OK to use.
Erythritol is very similar to Xylitol and Sorbitol in appearance and taste and the cooling effect it gives. In trials Erythritol also slowed the development of tooth cavities and reduced dental plaque more than Xylitol or Sorbitol. Because it doesn't quite taste like sugar, I wouldn't use it in coffee or tea (I wouldn't use anything to sweeten these drinks), but I didn't find I could detect it in the bread (only 1.5 teaspoons). It is also quite pricey at about £12/kilo.
Click to expand...
Very informative, thank you!
 
I am going to try this, thank you for sharing this, I am going to make the flaxseed biscuits and chocolate mousse, I will report back when I have made them.
 
The chocolate mousse is lovely, rich and very satisfying, really easy to make, took me less than 10 mins. I did not make the amoretti biscuit part. Makes 6 good size portions, haven't check my BG yet to see how if affects it. I think it would be lovely with some raspberries. Would also make a good topping for a cheesecake.
 
My third attempt was a bit of a dissaster, worked ok but tasted nasty, not quite sure what went wrong.
 
Were your ground almonds fresh? They don't keep very long & may have gone off. It is advised to keep them in the fridge in an airtight container.
 
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