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Chasdev

Anyone experimented with "no carbs" bread?

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Yes. But unfortunately nothing I've made more than once.  Many are "OK", but still really no substitute for the real thing.

 

A couple from here...

 

https://www.dietdoctor.com/low-carb/recipes/bread

 

I've come to the conclusion that I would rather really stay no/low carb for a larger percentage of the time, but once in a while eat "real" pizza from my UUNI, sourdough bread etc.  Sometimes I'll have a very small/thin slice of bread or dessert etc, but just keep those fewer and far between.  Working well....down 30 pounds and counting and do not feel deprived at all.  I find I am eating so many vegetables now, that even meat is becoming a side dish....and we LOVE our meat!!

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Short answer-no. I did in depth research on no carb/ low carb breads. My opinion became you can find/ make a lower carb bread but not anything other than a bread to help one on a carb cutting journey- eventually making bread carbs a once in a while thing.

 

My technique is to adjust my daily carb intake once in a while, and calorie burn to enjoy some pizza later that day. I have tried the cauliflower pizza dough and find it to be decent tasting.

 

M..

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Found this recipe. It's a maybe. Maybe it's been tried or someone may be inspired to try it. It will be awhile 'til we get to it.

www.fatforweightloss.com.au/recipe/keto-bread/

 

M.

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The short answer is it is terrible, nearly not edible IMHO.

The reason I never posted back is that all my attempts were failures, not of the recipes but of the taste of the "breads".

Way too eggy and way too almondy..texture like puffy cardboard.

Even loaded with butter and/or cheese or avocado spread they sucked.

For now I think the whole concept is aimed at folks who are addicted to bread, muffins, rolls, etc..and just have to have something.

I hope in the near future some food scientists will gin up a decent no carb bread and sell it at the grocery store, I know I'll buy it, at least once...till then adios bread.

Save your money, save your kitchen clean up time and just get adjusted to life without it.

 

 

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This was the latest recipe I found...but I have NOT tried them yet:

 

 

Keto Bread RollsyPqoKqy9FU-fsSHr3Vr-8LJZdeOjqZ5kS750s72xh52r0j_ujOhE3lzUqYMJiKmGqpE_8TNSD2UawUWZ8fywUOB87bJMVgjqBdZdCWRims-Xg0FIqPDTD3frA3Uj1TQG-ndb3pbz

 

SERVINGS: 8 ROLLS
 

These fluffy bread rolls are made with fathead dough. They are gluten free, low carb and keto friendly.

INGREDIENTS
1 1/2 cups part skim low moisture shredded mozzarella cheese
2 oz full fat cream cheese
1 1/3 cups super fine almond flour*
2 tbsp coconut flour
1 1/2 tbsp aluminum free double acting baking powder
3 large eggs one egg is reserved for egg wash

 

DIRECTIONS
Preheat oven to 350°F. Line a baking sheet with parchment paper.
In a small bowl, whisk together almond flour, coconut flour and baking powder. Set aside.
Add mozzarella and cream cheese to a large microwave-safe bowl. Cover the cream cheese with mozzarella (this will prevent the cream cheese from overheating and making a mess in your microwave). Melt in the microwave at 30 second intervals. After each 30 seconds, stir cheese until cheese is completely melted and uniform and resembles a dough in appearance (see photo for reference). This should only take around 1 minute total cooking time. Do not try to microwave the full time at once because some of the cheese will overcook. You can also melt the cheeses over the stove in a double boiler.

Allow cheese dough to cool slightly (only a few minutes) so that it is still warm to the touch but not too hot. If the cheese is too hot it will cook the eggs. But don't let the cheese cool down completely because then it will turn hard and you will not be able to blend it with the other dough ingredients.

Add cheese, 2 eggs (remember the third egg is for the egg wash finish at the end only), and almond flour mixture into a food processor with dough blade attachment. Pulse on high speed until the dough is uniform. The dough will be quite sticky, which is normal.

Scoop out dough with a spatula and place onto a large sheet of plastic wrap. Cover the dough in plastic wrap and knead a few times with the dough inside the plastic wrap until you have a uniform dough ball. Lightly coat your hands with oil and divide dough into 8 equal parts. Roll each dough between your palms until it forms a smooth round ball. Place dough balls onto baking sheet, spaced 2 inches apart.

Add the final egg to a small bowl and whisk. Generously brush the surface of rolls with egg wash.

Bake rolls for about 21-23 minutes in the middle rack of your oven, or until rolls are golden brown. Rolls are best eaten hot.

NOTE!! - These bread rolls should be eaten hot. When they cool down, the cheese condenses and the rolls become hard. You can reheat leftovers in the microwave, toaster oven or oven.

 

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Following a keto diet w/o going "hardcore" about it...................have made my own lower carb bread by using combos of flours, with just enough grains in it to allow it to raise using my own sourdough starter.  Eating 1 slice, or even a whole English type muffin with an otherwise keto meal does not raise my blood sugar much above normal readings.

 

I have not perfected a "recipe" quite to my liking yet.  Still too much rye in the mix for my taste, but bread raised fine.  Just to give you an idea, the last version I tried included 1/2c hazelnut flour, 1/2 c coconut flour, 1c ancient grains flour, 1 c whole grain rye flour, 1 cup spelt flour, & 1 c quality whole wheat.  You need a long ferment to allow the starter to "eat" as much sugar as possible.  Poolish all day, then an overnight rise of final mix, slight knead in the am, then final raise before baking. 

 

If your are into bread making do some experimenting with a good starter & various nut/whole grain flour combos.  The key is to give the starter a really long time to work on the grains.  Do not go over 1/3 nut flours & use quality whole grain  old-world flours, limiting the amount of WW flour, with no white flour other than maybe your starter.   No store-bought "healthy" breads will work -- they all have way too much sugar/carbs in their final rendition.  Low carb tortillas are available commercially, & make good wraps, & a basic, fake-crust, pizza base.

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22 hours ago, Chasdev said:

The short answer is it is terrible, nearly not edible IMHO.

The reason I never posted back is that all my attempts were failures, not of the recipes but of the taste of the "breads".

Way too eggy and way too almondy..texture like puffy cardboard.

Even loaded with butter and/or cheese or avocado spread they sucked.

For now I think the whole concept is aimed at folks who are addicted to bread, muffins, rolls, etc..and just have to have something.

I hope in the near future some food scientists will gin up a decent no carb bread and sell it at the grocery store, I know I'll buy it, at least once...till then adios bread.

Save your money, save your kitchen clean up time and just get adjusted to life without it.

 

Thanks. I suspected as much.

 

M.

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