Diabetic and Low Carb Keto Bread Substitute Experimenter
Hello all! This seems to be my week for joining forums; if two in a week a streak. It is for me! I decided to join because this was the only place online where I found people discussing the chemistry of bread making, sort of.
The short story about me is I'm an old man, diabetic, and have multiple health issues, like prostate cancer. (Doing well, thank you. Something I hope to eventually die with, but not of!) So far, three years and doing great.
My goal lately is to develop something low-carb to use in making sandwiches, that tastes good enough my wife will like it too. (It doesn't have to taste like "bread", just good!) I've been experimenting with potato flake starter. I've learned that I need some kind of flour, some kind of binder, something that resembles food for yeast and yeast. I haven't figured out the rest yet. I've tried many of the keto or low-carb recipes on the internet, and (sigh) this stuff is picky, or I suck at baking. Everyone uses cups, tbs and tsp stuff, and I prefer to measure weight and hope I'll get somewhere with it. This comes from my science background. I hope I will get better results eventually. My wife and I like to cook and love great food, she's the chef tonight!
Thanks for inviting me into your home! Oh, and I love to write! :-)