BREAD

[Guest guest]

Hi everyone....its Audra and Barry. Okay...question here. We have made

the Atkins rolls...they're okay...LOL....a little bit on the " foam

side " ...but...we were wondering, is there a recipe using soy flour or bake

mix or anything....where we can make more " normal bread " ?? I dont expect

miracles or yummie Jewish Rye bread...lol....just something that tastes more

like bread. I have this awesome looking peanut butter ...and sugar free

jelly.....and nothing to put it on. A spoon is starting to look good. :-)

Any suggestions?

Hungry for something new...

Audra and Barry

P.S. KIRSTIE......WE ARE BACK ON IT STRONG...THANKS TO YOU. HUGS!

[Guest guest]

In a message dated 08/15/2000 11:11:14 AM Eastern Daylight Time,

khawkey@... writes:

<< I have a crisp bread that works

out to 3 carbs per piece >>

Kirstie....which one of the two that you mentioned is 3c/piece...the WASA

or the Bran-a-crisp? OR.....is it something you didnt mention at all? Is

one cracker 3carbs.....and is it the size of like a " Ritz " cracker....???

Thanks for everything.

[Guest guest]

Good for you Audra!!! I'm looking forward to Friday's weigh-in - I was

enjoying watching both of your progress

I don't think that you are really going to find a bread-like bread that is

low carb although I have heard there's a bread machine mix - but I don't

have a bread machine so I wasn't paying attention.

Have you tried fiber crackers yet? WASA and Bran-A-Crisp are two kinds that

many people enjoy (just a note - the fiber has already been deducted for

you - the European method is to report carbs without fiber and fiber

separately - there is no 0-carb cracker). I have a crisp bread that works

out to 3 carbs per piece and supports egg salad, cream cheese and diet fruit

spread well. I had to give up the peanut butter because of the soy oil used

in it - the 'just peanuts' kind has to be kept in the fridge and does not

spread well like that

Kirstie

[Guest guest]

Bran-a-crisp is 3 grams of carbs (net of fiber subtraction) per cracker.

Terry

[Guest guest]

I get Ryvita WholeWheat SnackBread crisp bread (made in England)- it's not

really high fiber, but it's low-carb enough to suit my needs. The

ingredients are wholegrain wheat flour and salt. Per 6 slice serving, it's

24 grams of carb (3.3 grams of fiber). So that actually makes it 4 grams

per slice as I suspect the fiber has already been deducted. Seems to me the

regular had about 19.5 carbs per serving- I may have picked up the wrong box

Each cracker is the size of a double graham cracker. I usually have 2 at a

time which leaves enough carbs for something to top them with. Not good for

induction, but if your CCL is high enough during OWL, you can fit them in.

I go through a box every 4-5 months, so they aren't a daily part of my diet.

I usually eat them if I'm queasy or can't stand the thought of eggs in the

morning.

Kirstie

[Guest guest]

Audra and Barry (and listmates):

Here is the bread I make in my bread maker. I have one slice max. per day,

sometimes not even, but it is very good for putting peanut butter on or

broiling cheese on, or dipping in egg yolks.

I ate the Atkins bread (recipe is in DANDR) for many months while in

Induction and OWL as well as the rolls - but I hate hauling out the

mixmaster to beat egg whites (I have a heavy duty hand blender that is small

and light weight and will do everything but beat egg whites, so to haul the

mixmaster out of storage is a chore!) and while they are OK, they are not

really like normal bread. There are also commercially packaged low carb

breadmaker mixes, the Ketogenics and Carbolite are supposed to be very good,

but the cost and shipping to Canada, especially with our dollar being so

bad, is prohibitive, so I've never tried them. They would be much easier

though if live in the States and can afford them.

I got this recipe through the Low Carb Luxury web site. I've tried a lot of

low carb bread recipes, some breadmaker ones were so bad they were inedible

as far as taste and/or you could chip a tooth or dent the floor if you ever

dropped them (very heavy brick like texture! LOL!!) but this recipe is the

best of all of the ones I've tried. It rises nice, it's soft with a very

good breadlike texture and it has a nice flavor.

Gabi's World-Famous Bread

Ingredients:

1 pkg dry yeast (Rapid Rise/Highly Active)

1/2 tsp sugar *

1 1/8 cup " baby bottle warm " water (90-100°F)

3 tbsp olive oil

1 1/2 tsp baking powder

1 tsp salt

1 tbsp Splenda

1 cup Wheat Gluten Flour **

1/4 cup oat flour

3/4 cup soy flour

1/4 cup flax seed meal

1/4 cup coarse unprocessed wheat bran

Pour yeast into bottom of bread machine pan. Add sugar and water. Stir, and

let sit. (This is " proofing " your yeast to see if your yeast is alive. If

it's not bubbling, it's dead and you can replace it without wasting all of

the other ingredients).

In the meantime, mix all other dry ingredients together in a bowl. Add oil

to bread machine pan. Add mixed dry ingredients. Set your machine to the

basic cycle (3-4 hours) and bake.

Cool on a rack and enjoy.

* The sugar is totally consumed by the yeast and does not contribute to the

carb count. I keep a few packets of restaurant sugar on-hand for this

purpose so I never have to have a supply of actual sugar in the house.

** " I've had best results using " Bob's Red Mill: Vital Wheat Gluten Flour " .

Whatever brand you use should be 6 grams (no fiber) per 1/4 cup on label and

approx. 75% - 80% protein. It works great, keeps the taste and texture just

like bakery bread, and keeps the carb count very low. "

Makes 16 slices. 3.4 carbs per slice.

ADDITIONAL NOTE FROM LORA: The above basic instructions are Gabi Moeller's

original ones. Please remember that your machine may require changes. Refer

to the instructions that come with your bread machine - making note of any

special instructions for specialty or " gluten " breads. I own a West Bend

Deluxe with horizontal baking pan. To get mine perfect, I add water and oil

to bottom of pan, then dry ingredients, then yeast sprinkled evenly on top.

The loaf comes out picture perfect, high and traditionally bread-like. With

low-carb bread, I definitely discovered that practice makes perfect.

My (Crystal's) Notes:

I mostly second Lora's notes. I have a Regal breadmaker with horizontal

baking pan and it requires the liquids and salt in first, then dry

ingredients, then yeast on top. My yeast is never that old (and I check the

exp. date whenever I buy any to make sure it's as far in advance as

possible), and I make sure it is sealed and stored properly so I don't see

the need to proof it. I have used the Bob's Red Mill brand of Vital Gluten,

but I also use Vital Gluten Flour found in bulk at health food stores and it

works just as well. Also, I buy the yeast for breadmakers in the jar rather

than packets, I use 2 1/4 tsp. which equals 1 package (according to the jar)

and it works great. Mine rises well but then sometimes dips or falls a bit

at the end of the baking cycle (it did this with regular white breads too),

but it still tastes fine and the texture is very good, so this is a cosmetic

thing only. I use a bread slicing thingy (wooden slats to guide the knife)

otherwise I can't slice bread (the slices would end up fat on one end and

skinny or non exitant on the other, you get the picture - I'm terrible it!)

and I get about 15 slices per loaf, so about 3.63 carbs/slice. It's very

good toasted, in sandwiches, as well as warm and fresh out of the breadmaker

slathered with lots of butter!

HTH,

Crystal 5'4 "

174/132/132

Atkins since Jan. 12, 1998

In maintenance since May 1998

Hi everyone....its Audra and Barry. Okay...question here. We have made

the Atkins rolls...they're okay...LOL....a little bit on the " foam

side " ...but...we were wondering, is there a recipe using soy flour or bake

mix or anything....where we can make more " normal bread " ?? I dont expect

miracles or yummie Jewish Rye bread...lol....just something that tastes more

like bread. I have this awesome looking peanut butter ...and sugar free

jelly.....and nothing to put it on. A spoon is starting to look good. :-)

Any suggestions?

Hungry for something new...

Audra and Barry