Low carbs bread?

[Racheller]

Update: I tried it this morning, I add a pic.

I like it, not for a daily basis, but for once in a while it's ok 😊

Hello! I hope everyone is having a great Sunday!

I've searched low carbs bread and I've seen a recipe to cook in a mug in 90 seconds 😮

I'm sure many of you have tried I can tell me about it, or any other suggestions for bread following LCHF, I just thought is worthy to ask to the wisdom hive ☺️

Thank you!

[BridgeGirl Administrator 2 stone]

I haven't tried mug bread but I've seen plenty of people enthusing so it may be worth trying. It's a bit quiet this evening so, of you don't get any replies, keep an eye out on the Daily Diary for anyone who mentions it.

On the other hand, if you just want to sidestep bread there are some great ideas here healthunlocked.com/nhsweigh...

[Racheller in reply to BridgeGirl]

Thank you! 🥰

Waouuuu! That post is really creative to substitute bread, I will definitely try some of those tricks.

I think I will try bread in a mug if I manage to get almond flour.

[BridgeGirl Administrator 2 stone in reply to Racheller]

Yes, some great ideas. I might add a couple so it moves the post up the newsfeed

[Lytham 3 stone]

Lol ! Wisdom hive, love it!

Personally I've never tried it but my favourite replacement is the lettuce boats. If you're looking for a sandwich replacement for work or on the go, you can't beat a good Scotch Egg! x

[Racheller in reply to Lytham]

Thank you 😊

[Subtle_badger]

I have tried the mug bread. Below is my slightly tongue in cheek review. It's worth making, you may love it. There is a coconut flour version as well that would be cheaper to make.

healthunlocked.com/nhsweigh...

[Subtle_badger in reply to Subtle_badger]

I also used it to make croutons...

healthunlocked.com/nhsweigh...

[Racheller in reply to Subtle_badger]

Thank you! I will go with the recipe in your post and I will let you know how it goes... 🤞🏻

[bikegrrrl 1lb in reply to Racheller]

I have tried this bread too, and will be interested to know what you think.

I really enjoyed it. It is quite "eggy"-smelling straight out of the microwave, but that seems to dissipate. I like to slice mine in 4. I have used it for a bacon sandwich, although it is quite fragile. I also made it in a wide shallow dish so I could have it instead of a roll, with BBQ.

I wouldn't have it every day, but it is lovely now and again.

[Racheller in reply to bikegrrrl]

Thanks for sharing your experience

I will give you my opinion as soon as I make it, not sure when will I get the flour but really looking forward to try it 😊

[Racheller in reply to bikegrrrl]

I had it today for breakfast and is OK, not something that I will have every day but maybe once in a while 😊

[bikegrrrl 1lb in reply to Racheller]

Thanks for coming back to say how it went - it's great that you tried it, and it's something else for your "armoury".

[Readaholic4]

Almond flour bread wow that's food for thought.. Will definitely give it a go x

[Racheller]

What about cornflour? I have some at home, the only one I was able to buy during the first weeks of lockdown. I bought it to make playdough for the kids but it didn't work really good. I don't know what to do with it now.

[Subtle_badger in reply to Racheller]

If you are looking for low carb, then cornflour is no good. It's higher in carbs than wheat flour.

But I have decide cornflour is the one carb that can stay in my cupboard, because adding a small amount will stop a sauce from breaking. I made cream sauce from a diet doctor recipe, and when I went to warm it up the next day it had turned into a brown liquid with butter floating on top. A little cornstarch should stop that from happening.

Or you can use it to make a non-Newtonian fluid!!

youtu.be/v581Y50-bow(Not working as expected?)

[Racheller in reply to Subtle_badger]

Thank you!

[Subtle_badger]

You can't do that as a straight forward swap. Wheat flour contains gluten, and it's how gluten behaves that gives baked goods their structure. If you have ever made bread, the way the dough changes as you knead it, is due to gluten being activated.

You have to go back to the drawing board, and create recipes from scratch if you want to leave out wheat. Fortunately lots of people have done it before us.

(Rice flour has the same amount of carbs as wheat flour, and tapioca has more!)

[Subtle_badger]

OK, but I am not sure the relevance. This discussion is about low carb bread, not gluten free cakes. Those cakes are high in sugar and carbs! and the structure of a cake typically relies less on gluten, but it's intrinsic to the structure and mouth feel of bread.

[BJ2020]

Not sure about the lchf method but I decided to switch from bread to wraps for sandwich. However I do have a small loaf ready for that I have frozen if I even want some toast etc.

[Subtle_badger in reply to BJ2020]

Are wraps better than bread? The difference seems to be yeast or not. I don't know if a wrap is intrinsically lower calorie or carb.

Neither can play much of a role on a low carb diet, but I am curious nevertheless.

But considering wraps can give low carb options, like a using a thin omelette or a lettuce leaf to replace the bread.

[BJ2020 in reply to Subtle_badger]

Tbh not sure as I haven't looked but they seem to be working for me 🙂

I get the wholegrain ones

[Racheller in reply to BJ2020]

Thank you!

[Racheller]

Lovely ideas, suggestions and as always something to learn from you. I'm away for a couple of days, but really looking forward to try everything! Thank you everyone!