Hi Everybody,
I have been a low carber since 2003 and I lurk here quite a bit and have gotten a lot of good info through the years. I was just wondering if anyone had a suggestion or has tried a good low carb bread. I don't mind ordering it over the internet if I have to...
I found a site called Lowcarbu.com that has a lot of different varieties on there website. Has anyone had any experience with the bread from these guys???

Thanks
Laurie

Laurie, I am not familiar with that company. I have had some pretty ugly l/c bread over the years. I was a bread addict, but since I committed to l/c, I have found that my tastes have changed and I don't crave, need, or eat bread. If I need a bun, I will fix a OMM. If I want a "sandwich", I will either make a lettuce wrap, or use a l/c tortilla. I do have several recipes for l/c breads that are supposed to be good. However, at this time I have no desire to make them. I have seen some "l/c" breads that I am innately suspicious of because the carb counts of the ingredients don't match up with the published carb counts of the bread. (Too many high carb ingredients are listed on the label.) This is especially true when the bread has a soft texture.

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Henry

Henry,
Thanks for the reply....In the past I have tried the one-minute muffin. I cannot get it to come out right...I don't know if it is my microwave or what...I have used the Mission low carb tortillias. They are pretty good...


Laurie

Laurie, try adjusting the time on the OMM, depending on the problem. I sometimes have to cook them 10 to 20 seconds longer. Sometimes it's due to the size of the egg I use (I get fresh eggs from a local man, and some of them are humongous!) And it also depends on what other ingredients you use, whether flaxseed meal, or almond meal, or combos of ingredients. And whether you add fruit. When we add blueberries, we add more time to the total cooking.

And, you can also bake these in the oven, if you want, like muffins.

Years ago I made my own lc bread with vital wheat gluten. Just haven't had time to fool with it lately, but it wasn't too bad.

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Nita

Laurie-Hi! I have to cook my OMM 40 seconds longer than the recipe states-probably just a temp difference between microwaves.
Grew up with a very smart poodle and a not so smart (but charming) pug.

Thanks for the suggestions. I am going to look over the OMM thread and maybe try it again...


Laurie

Laurie, I find that I must increase the butter in the OMM recipe to 2 Tbls to improve the texture. However, I also make mine using 1/2 cup of the flour substitute. This is usually flaxseed meal, but may also include some corn bran with the flax seed meal. For my breakfast muffins, I use 1/2 cup of Maggie's cereal mix. Also, when I use corn bran, I have found that I must increase the amount of liquid as well. I guess the OMM is like a lot of l/c baking, it takes trial and error to get it the way you want.

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Henry

I think I may have to try it again with some of your suggestions. Where do you get Flax seed meal???? Is that the only flour sub that you mix the rest of the ingredients with????

Laurie

I use Bob's Red Mill flaxsed meal which is available in grocery and health food stores here. I recommend the golden flaxseed meal fot the OMM. It is a lighter color and milder flavor. Regular flax seed meal is fine, but I just prefer the golden for the OMM. You can use just the flaxseed meal as the flour replacement if you want.

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Henry

Laurie-I sometimes mix carbquick or almond meal in with the flaxseed meal for the OMM. Usually as 2 tablespoons flaxseed and 2 tablespoons of the carbquik or almond meal. Have also made mufffins with just Carbquik or almond meal. They've all turned out great.
You can also order the flaxseed meal (and Carbquik) online from netrition or carbsmart or any other site that sells low carb food.

I've mixed part whey protein powder with the flaxseed meal, and also a little coconut flour. And if you happen to have any low carb pancake mix around, you can also use that to make a muffin. But, you really can't beat the original recipe.

Don't forget that you can also change the fat, use coconut oil, or peanut butter (pnb with cocoa added makes a to-die-for dessert muffin), or omit the sweetener and add parmesan cheese and garlic powder for a savory muffin. Last night I made a spice muffin with lots of cinnamon, nutmeg & ginger, topped with a bit of sweetened cream cheese, and split it with my dh. Good snacking!

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Nita

Oh I have some Carbquick. I didn't know I could use just that. So it would be 4 Tablespoons of the Carbquick??? But wouldn't that make the carb count higher???


Laurie

Carbquick has 13 net grams of carb per cup. 1/4 cup would be about 3.25 net grams.

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Henry

Thanks Henry,
So that would make it higher in carbs... I think I'll wait and get some of the flax-seed meal....


Laurie

Yes-4 tbsp would be used to make a muffin. (That's 1/4 cup, right? Duh!) I've always counted a Carbquik muffin as 5 carbs with the splenda I put in it. Not bad-though I usually use the flaxseed meal or a mixture.