Toasting Brea

[brickrow]

Just a quick question----this from someone who likes bread:
If you toast bread is the carb count affected? how about the fat content?

The lowcarb bread is just awful and kind of ruins a tomato and mayonnaise sandwich!

Thanks for the time.
joe

[cheeseaholic]

Hi Joe

When following a low carb way of life, I dont think toasting the bread will make it more or less carbs.(Or Fat)

If you are "New" to low carbing...... bread should be kept at a minimum for a while..... but If you are just chooseing to eat better, you might find a low carb bread recipe that you like.. (Most likely lower in carbs than a bought loaf).

I`m not really helpful about the TASTE, as I don`t eat bread at all on my low carb plan. ( Dont get me wrong.... I used to LOVE bread), just too many carbs for me now :-)


Dawn

[brickrow]

well...figures!
I just thought that, seeing as fat is fat, maybe it would 'burn off' in the toaster!
Where can I find some low carb bread recipes? The store one @ 9 Carbs per slice is just a wee bit too sweet or some other foreign to my bread tastebuds!

6 days on the low or no carb--less than 50 and usually less than 30 per day.....3 pounds...I was on a 7 week no fat plateau after 5 months....lost 20 pounds but none in the last 7 weeks! Boring!!

Hopefully, the no carb thing will help. Honestly, just finding out about the potassium in nosalt and a few other similar items while reading has helped a bit.

Thanks for the time.
Joe

[stephie]

I loved your question about the bread, you are such an optimist !! I agree, I wish it would change the carb count if you toasted, but maybe toasting it will help the taste of the low carb bread. I have not personally tried any low carb bread yet, trying to break the addiction to bread, but it is worth a try if you already have some around.
As for low carb recipes, most boards have them, just put low carb recipes in your search brower and you will have so many you will not believe.
I am glad you joined us and I hope you enjoy the board as much as we do !!! Stephie

[brickrow]

I'll look for the recipes. I had already tried toasting the one single measly slice and it did not do the taste any good.

Hopefully I will deal with it somehow.

I like message boards.

Thanks,
Joe

[stephie]

We are glad you joined us, we are a small board but growing and have a very friendly and supportive atmostphere. I hope you will continue to post and share your low carb way of life with us !! stephie

[brickrow]

I will stay here at least unitl I conquer this weight(stomach)thing, which, if 'tradition' means something, it will be a long time!

Here is sort of a commercial, but not....
i just put up a page with diet sites on it--could I send you a url to look at and pass along some sites?
Else, can I post it here?
It was in my initial logon 'specs'. If not that is OK too.
Joe

[stephie]

I am not sure about whether you can post it here or not, but you are welcome to send it to me so I can look it over and see what sugarbane says, I will not be able to check with her during her moving process, but until I can if it is in your profile, members will read this and go to your profile and check it out.
We are hoping to ask Sugarbane when we get to that place we are all looking forward too, maintance, if she at that time will set up a forum just for members who are in maint to help each other stay there, and it is motivation for those who are not there. As soon as we have a few members who post regularly at that point in thier woe, we will see if it can be done. If not we can defiately start a thread for it, so you do not have to feel like you can't be here after you lose, that is when you need the support the most, to help keep it off.
We are so glad you are here, and I will check on your question as soon as I can, please be patient, sugarbane just informed me she is in the middle of a big move and it could be a while until she can get back here,but she will check in as often as she can. Stephie

[cheeseaholic]

Hi Joe ,
So happy to hear you are going to stick around with us ;D

As for the bread recipes, are you looking for oven baked or Bread Machine recipes?

This one is the best and tastes like real bread. (Not my words, or recipe) It looks like you have to buy a lot of ingredients but once you have everything you can make about 10 or so loaves out of it so it works out pretty cheap[/i]. I got the unusual ingredients from my local health food shop - i just took in what i had and they got it for me as some are under a different name as the recipe is american.

it is approximately 66g for the whole loaf which cuts into roughly 30 slices which is 2.3g roughly each.


Ingredients:
1 pkg dry yeast (Rapid Rise/Highly Active)
1/2 teaspoon sugar *
1 1/8 cup "baby bottle warm" water (90-100°F)
3 Tablespoons olive oil
1 1/2 teaspoons baking powder
1 teaspoon salt
1 Tablespoon 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.

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.


NOTE:- if you dont have a bread machine:

Follow the recipe in the same order as for the bread machine.
After you mix and knead all of the ingredients together, put the dough in a clean bowl and set it into a warm, draft-free place for about 45 minutes to an hour (one option is to turn on your oven for a pre-heat for a minute and a half to get it warm, then turn it completely off before setting the dough in to let it rise in the oven.) The dough should rise to about twice its original size. Afterward, knead slightly (do not over-knead - the gluten content will keep this bread from rising well the second time unlike "regular" bread! You'll want to be careful not to handle the dough too much after it rises the first time.) Put it in a loaf pan, cover and set in warm draft free place for another 30-45 minutes, and then bake at 380 degrees until done. (35-45 minutes - depending on your oven, you may have to shorten or lengthen the time.)



This is a start.........



Dawn

[brickrow]

Thanks for the recipe. I will print the list and begin to acquire the ingredients this week. Unsure if I want to use the bread machine--I will have to get it out of the basement!

You must have a large oven, as if the bread slices are slices like I am used to, then 30 of them in a loaf will certainly put dents in the sides of the over! Only kidding....

Thanks for the time and thoughts.
Joe

[cheeseaholic]

LOL ;D

I thought this recipe would be a good start, as you can use it for the oven OR bread maker.... so what ever you decide..

If you DO cook it, i would be interested to see what you thought of it.
(I`ll be looking for bread myself, once I loose my excess weight... so you have PLENTY of time to perfect the recipe.. LOL)


Dawn

[brickrow]

Welll Dawn, the ingredients(of course I missed the oat flour, so there is a little more wheat and soy) are spinning in the bread machine as I am writing this note! I am just back from the bank as I needed to take out a loan to pay for the ingredients.... hopefully, it will be very good and well worth it. I should be able to make a few more loaves too.

What is up with the sugar and the resulting carbs? I bet you snuck that in.

I will let you know later unless the aroma is so good that I need to share it!

Thanks for the help.
Joe

[brickrow]

Well, the bread just gave the entire home a really nice aroma.
I waited a bit, and then made a capicola(no bacon), garden tomato and lettuce sandwich with a little cheese to boot...and...it scored High! The bread itself is about an 8, but it is head and shoulders above the store bought 'low carb' deal.

And this was in the machine, which I think does not do as good a job.

I Thank You for the recipe and I endorse it!!
Tomorrow morning an egg with TOAST!

Later
Joe

[cheeseaholic]

LOL,,,,,,,,, the ingredients CAN be quite expensive......... but worth it to have the bread if you enjoy it. I`m happy that you did. ;D

Apparently the sugar included is eaten up by the yeast....... some kind of chemical reaction.

If you are trying to drop some pounds, don`t LIVE on the bread.... Slice it up and freeze it.... only haveing it occasionally. If you find you are still loosing weight with it, ENJOY! ;D

[brickrow]

Hi
It toasted very well and has a taste I can get to like, unlike the other special breads I have tried throuhout my 59 or so years. I dunked well and remained crisp and is a keeper!

I will make more.

I am not sure about the slicing and freezing though. I may have a slice or two each day and see how long it stays soft.

I appreciate the time you took to post the recipe.

Joe
ps, in the recipe, I do not know what the * and ** meant alongside the sugar and Wheat Gluten Flour.