February 25, 2008 - 4:35pm
*Sigh*...Low Carb Bread Recipes? Is it possible??
Our long hard winter and my new hobby (along with the baking of cakes, cookies, etc) has managed to put too many unwanted pounds on my husband and me. We've decided on the South Beach Diet. We can add some carbs we love (potatoes, bread, etc.) when we get to phase 2 in a few weeks but we will still try to need to figure out lower carb breads at least for awhile. Any ideas for our beloved home baked bread or am I crazy...
TIA...
Trish
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The main sources of carbs in bread are those present in the flour, and those in added sweeteners (a third might come from added diary). In many cases you can substitute Splenda for the sweeteners without ill effects on the bread. I've done this often. Contrary to popular belief, sweeteners added to bread dough are (rare exceptions noted) not needed to "feed" the yeast.
You can't take away the flour from the bread, but you can make your flour choices wisely. Whole wheat flour, while possibly containing the same amount of carbs as refined white flour, contains them in a "better" form. These flours have a lower glycemic index, which means the absorption of these carbs into your bloodstream are slower. This is not only beneficial to diabetics, but also beneficial from a dieting perspective, and an overall health perspective. So, try to stay away from "white" breads.
Finally, it has been documented that sourdough breads (everything else being equal) are generally better in this regard as well.
--dolf
See my My Bread Adventures in pictures
Good Information well explained!
Trish
...to your bread, oat or wheat. Make oatmeal bread. Whole wheat, oat or wheat bran, and oatmeal, will slow down the absorption of any sugar or white flour that you use. You need the complex carbs, so rye is another option.