not really replying specifically to anonymous...i have been eating low carb for nearly 2 years...i make breads at home that have very low carbs (less than 2 net carbs per slice), using flax, soy, almond, or coconut flour but for any bread recipe when making breads out of non traditional ingredients like the ones i listed, i always add vital wheat gluten..without it bread will not rise, I have seen receipes that are gluten free and substitute the vital wheat gluten for guar gum or something similiar but for my money vital wheat gluten gets a better result.... think gluten is being demonized. If you have an allergy to it, or Celiac disease I understand keeping it out of your diet. just an opinion...i was very fit and lean when i began reducing carbs in my diet, and i skipped breads for about 1 year before i began making my own. I eat nearly 2 loaves a week on my own, and i never notice any digestive issues. yes, i am still very fit and thin.
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not really replying specifically to anonymous...i have been eating low carb for nearly 2 years...i make breads at home that have very low carbs (less than 2 net carbs per slice), using flax, soy, almond, or coconut flour but for any bread recipe when making breads out of non traditional ingredients like the ones i listed, i always add vital wheat gluten..without it bread will not rise, I have seen receipes that are gluten free and substitute the vital wheat gluten for guar gum or something similiar but for my money vital wheat gluten gets a better result.... think gluten is being demonized. If you have an allergy to it, or Celiac disease I understand keeping it out of your diet. just an opinion...i was very fit and lean when i began reducing carbs in my diet, and i skipped breads for about 1 year before i began making my own. I eat nearly 2 loaves a week on my own, and i never notice any digestive issues. yes, i am still very fit and thin.
September 3, 2012 - 4:12pmThis Comment
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