I just received my bread from Julian Bakery, the one that's been advertising here. Here's my review of the bread I received.

If you like a thickly sliced, hardy, sturdy, chewy, flavorful bread with substance, you will like this bread. It has ONE net carb per slice, toasts up beautifully and has lots of potential for things like: stuffing, croutons, bread pudding, sandwiches (grilled or toasted), toast (with peanut butter, sugar-free fruit spreads, cinnamon and splenda, an egg on top, etc.) It's expensive and the shipping is expensive also, but it's worth it to me, since I will be the only one eating it. I have frozen one loaf and put the other in the refrigerator, as recommended by the company. And since it's BLT season, I can have TWO sandwiches without feeling guilty or spending a lot of my carbs on other low carb breads. Normally I will have one sandwich with Healthy Life bread and then make myself a BLT salad to fill myself up.

I'm going to have fun experimenting with this bread and will check back here to post any recipes I've come up with using it.

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I would watch it with this bread, Barb. I wrote this review in April, but sort of hesitated to post it since Julian was a prominent advertiser.

So, I ordered a loaf of their "net 1 carb" bread, intending to do a review for the site. Browsing their web store, they actually have 3 allegedly low carb breads. The other two are advertised as net 2 and net 3, respectively. I figured if this went well, I'd order the other two and do a comparison for all three.

It is nice bread, hearty and substantial. The flavor is good, but it would benefit from a bit more salt in the dough. The nutritionals say 140 mg of sodium per slice, but it doesn't show up in the taste.

The ingredients seem to be wholesome enough, but I admit that I couldn't figure out how this mix of sprouted grains could ever result in a net 1 carb per slice product. The short answer is it doesn't. There's supposedly 0 fat in it yet a slice weighs in at a hefty 54 gms. (By comparison, the Pepperidge Farm, mentioned below, comes in at 26 gms total weight per slice and has 1.5 gms of fat per slice. The Julian bread slice is slightly larger, but the weight is mostly because of its density.)

Yesterday I was working from home. So, in the morning, I had one slice, toasted, with nothing but a generous amount of butter on it. My blood sugar (starting at 84) went to 129 within 30 minutes. It went down a few points at the one hour mark. At two hours it was down to 110. Definitely not a 1 net carb slice. I don't even get anywhere near that kind of reaction from a slice of Pepperidge Farms "Carb Style" bread which lists a net 5 gms carb count. My guess would be that the Julian bread is at least 10 - 15 net gms per slice - pretty much like regular whole grain breads.

Pre LC, I used to be a bread nut. Loved to make it and especially loved to eat it. I don't really miss it so much as I get nostalgic every now and then. The Pepperidge Farms is only ok. I keep it frozen, since I only have one slice at a time and don't eat it regularly. I'll make a slice into french toast on the occasional Sunday morning or like that.

I suppose the Julian bread might be ok for certain folks in maintenance, but for that kind of carb impact, there are better tasting sprouted grain breads out there. Like Ezekiel.

I post this so that members, particularly diabetic members, will be a highly skeptical of the carb count, since it's absolutely not 1 net gm per slice.

I fed mine to some ducks. I don't care how many carbs they eat.

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Lucky Ducks!!!
I too was a BREAD fanatic. I could probably eat my weight in "artisan bread"-- the odd thing is that wile living in Italy I ate gobs of the stuff, WHITE bread, no less, at every meal and lots of pasta and fat. I lost so much weight I had to buy all new clothing and shoes, which was lucky because in ITALY Fat people or even big boned or tall people have to make their own clothing or go to Germany or Austria to buy it. I had to buy nen's shoes for walking, which was ok stylewise because that year the girls were wearing wingtip type oxfords with their tights and wool mini ish skirts. The only thing I could figure out was that I walked everywhere, ate plenty of good fat in olive oil, and the food i ate was minimally processed. No weird additives and made on site in the ancient neighborhood I lived in. That was the year the town got their first SUPERMARKET down in the suburbs, and I thought they would be sorry, after they got over the first rush of excitement. Maybe it was because I was about half starving most of the time, the dollar kept dropping.

Anyway, thanks for the results on the Julian Bakery. I was thinking of buying some, despite trying to buy only local foods when possible. Now Ican save the money. My sister was also going to drive up the hill to Julian and buy some, she's close by. I will tell her to skip the lowcarb bread and save up for the regular some time.
Has anyone tried baking low carb bread at home?

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Winning the carb war!

Thanks for the headsup Maggie! I will use it sparingly. Although today, I made "bread pudding." It was good, and yes I noticed the distinct lack of salt, so I added a pinch. Perhaps I will only use it on days when I know I'm going to Curves or getting on my

LOLOL

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I'm SURE that had something to do with it!

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Ha ha, Barb you are so right. But exercise alone didnt even do it when I was an anorexic teenager, lol. You won't believe the mountains of pasta I ate in Italy.

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Winning the carb war!

Don't know if anyone has tried this yet but Pepperidge Farm has something they call a "deli-style flat bread" that is 2 thin rounds with perforated holes that is great for sandwiches and hamburgers. 2 slices have only 19 or 20 carbs with 4 to 5 grams fiber for a net carb count of 14 - 15. It comes in several varieties: 7 grain, wheat or oatmeal are my favs. It may be too thin for some. If I put it in the toaster it kind of curls up but that is okay for me as I don't toast my bread too hard. 1 slice at only 7-8 carbs is not too bad at all.