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Old 01-28-2006, 04:00 PM   #1
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ZERO CARB BREAD

I found this Bread at my local Atkins/Health store. I have copied the nutrional label and hope this is correct. The bread is called Zero Net Carb Bread. I bought the plain and the Cinnamon and they are to die for. French Toast with cinnamon bread was wonderful. The cost is pricy $6.99 a loaf but I think I am worth it. In the long run it is cheaper than a "Full Meal Deal". My only concern is are there any "Hidden" carbs I'm not seeing?? I see that it has Corn starch and splenda in it and that alone raises my suspicion. Any help would be great.


Sherry

Carbohydrates 7
Dietary Fiber - 7
Impact Carbohydrates =0


Nutrition Facts
Serving Size 1 oz
Servings Per Container About 14-15

Amount Per Serving
Calories 60 Calories From Fat 10


% Daily Value *

Total Fat 1.0g 1%

Saturated Fat 0g 0%

Cholesterol 0mg 0%

Sodium 20mg 1%

Total Carbohydrate 7g 2%

Dietary Fiber 7g 24%

Sugar 0g

Sugar Alcohols 0g

Protein 6g

Vitamin A 0% Vitamin C 0%
Calcium 2% Iron 2%



Total Fat Less than 65g 80g
Sat Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375mg
Dietary Fiber 25g 30g

Calories per gram
Fat 9 Carbohydrate 4 Protein 4



Oat Fiber, Wheat Gluten, Water, Soy Protein, Corn Starch, Soy Flour, Fiber Extract, Vegtable Oil, Rye Flour, Splenda, Salt, Yeast, Malted Barley Extract, Dough Conditioner, Calcium, Spices
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Old 01-28-2006, 04:34 PM   #2
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The cornstarch is a ways down on the list, so it doesn't seem like it would be too bad. I'll be watching this thread to see if others can find and/or have tried this bread. It would be wonderful to have 0 carb bread! I agree with you, it is a bit pricey, but think of what we spent on high carb stuff and never gave it a second thought!
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Old 01-28-2006, 04:47 PM   #3
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I'd be worried it tasted like gritty cardboard.
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Old 01-28-2006, 06:04 PM   #4
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There is no taste other than the taste of good bread. They also have a garlic and rye but I have not tasted either. I assure you I am one of the TRUE wonder bread baby boomers and this IS worth the cost.


Sherry
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Old 02-01-2006, 12:03 PM   #5
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I wanted to order some of this online, but the shipping was outrageous. So I went searching and ordered some Joe Bread instead. Anyone ever try it?
I'll post after I get my order and give my .02 worth.
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Old 02-04-2006, 02:06 PM   #6
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I just ordered the Zero Carb bread on line...it IS pricey, but to have french toast or turkey club sandwiches again will be worth it! Hope it tastes good Anyone else try it, and do you think it's ok for induction where it's 0 carbs?
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Old 02-04-2006, 03:38 PM   #7
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What is the brand name on this bread?
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Old 02-05-2006, 04:32 AM   #8
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Quote:
Originally Posted by SugarBabi
I wanted to order some of this online, but the shipping was outrageous. So I went searching and ordered some Joe Bread instead. Anyone ever try it?
I'll post after I get my order and give my .02 worth.
I ordered a loaf of Joe Bread a couple years ago and it had a very weird chemical taste and a very spongy/rubbery texture .. Since it was so much more expensive than the average loaf of bread, I wasn't about to let it go to waste. If you toast it, the texture is a lot better, but the chemical taste is still there. Needless to say, I never bought it again!
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Old 12-03-2007, 06:35 PM   #9
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Hi,
I wonder if you still use this bread... we are brand new on this, starting on atkins and i am a total bread lover... could not reach the company, we are wondering if we can find it in ny in a local store as shipping seems outrageous, and if this zero carb thing is real?
any help would be much appreciated.
Thanks
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Old 12-03-2007, 06:39 PM   #10
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I tried the Joe bread and it was lousy. I mostly used it for bread crumbs and the slices are half the size of any regular bread--definitely not worth the price.

If you want bread, I'd suggest trying some of the recipes on here or depending on your carb level, a multigrain bread might work. There aren't any low carb breads in my area except for the low carb wraps and pita bread, so I mostly use them, as I have not tried to make bread myself.

Try looking in health food stores for the type you want. If they don't have it, they might order it for you.

Last edited by Nigel; 12-03-2007 at 06:40 PM..
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Old 12-04-2007, 11:46 AM   #11
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thanks,, w about ny?

Thank you for the suggestions. I wonder are there any stores anyone knows in NY that sells the controlled carb gourmet?
Also you mention recipes here... any suggested ones?
Thanks again.
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Old 12-04-2007, 01:53 PM   #12
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I LOVE Kevin's Carbalose #4. I mix up the several bags of the dry ingredients (minus yeast) and seal them with a FoodSaver so I can have it ready to go. When desired, I add wet ingredients to bread machine, dump in dry ingredients, place yeast on top. Then I set the bread machine to "basic" and "medium" for crust color. In three hours I have a beautiful and yummy loaf of bread. After cooling, I cut into 16 nice slices and have it for the week! It's wonderful!
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Old 12-04-2007, 10:01 PM   #13
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Quote:
Originally Posted by gizmogizmo View Post
Thank you for the suggestions. I wonder are there any stores anyone knows in NY that sells the controlled carb gourmet?
Also you mention recipes here... any suggested ones?
Thanks again.
This one is easy, just remember it won't taste like white bread, but it's not bad. I'm sorry I don't know who's recipe it is. There are some others made with flax meal and an artesian bread and then there are the recipes for people who know how to bake bread, the "rise" kinds, but I have no experience there, just the nukker kinds.

[COLOR=#0000ff][COLOR=#cc0000]three min microwave bread
[/COLOR]
[COLOR=#000000]Hits: 5535 | Votes: 4 | Rating: 10 out of 10- only 2 carbs[/COLOR]


[COLOR=#000000]INGREDIENTS:
1/8 cup almond flour (almond meal)
1/8 cup linseed meal (flax meal)
1/4 teaspoon baking powder
1 Tablespoon butter, melted
1 egg

I make this in a 2 cup plastic measuring cup.

METHOD:
Melt butter in cup. Beat in egg. add dry ingredients. Mix throughly with a fork. Cover cup with glad wrap, cut a small slit in wrap. Microwave on high for about 2 mins.

I slice mine into about 5 slices and butter each one with butter and pnut butter YUM!!

Nutritional values based on 5 servings.[/COLOR]
[/COLOR]
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Old 12-05-2007, 03:27 AM   #14
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Quote:
Originally Posted by KathryninAR View Post
I LOVE Kevin's Carbalose #4. I mix up the several bags of the dry ingredients (minus yeast) and seal them with a FoodSaver so I can have it ready to go. When desired, I add wet ingredients to bread machine, dump in dry ingredients, place yeast on top. Then I set the bread machine to "basic" and "medium" for crust color. In three hours I have a beautiful and yummy loaf of bread. After cooling, I cut into 16 nice slices and have it for the week! It's wonderful!
Can you tell me where the recipe is for "Kevin's Carbalose #4"? Thanks.
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Old 12-05-2007, 03:51 AM   #15
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Is this the one?

Originally Posted by Kevinpa
* weights

* 1/2 cup bottled spring water
* 1/2 cup warm CC milk
* 2 large eggs
* 2 Tbsp. butter
* 1/2 Tsp. salt
* 1/8 cup wheat protein isolate 8000 (21 g..)
* 1 3/8 cup Carbalose ( 167 g. )
* 1 1/8 cup + 3/4 cup wheat protein isolate 5000 ( 62 g. + 36 g. )
* 1/8 cup Resistant Wheat Starch 70 ( 16 g. )
* 1 Tbls. not/Sugar
* 1/8 Tsp. splenda quick pack
* 2 Tsp. baking powder
* 1 Tsp. sugar
* 1 packet rapid rise yeast

Combine all the dry ingredient in a glass mixing bowl except 3/4 cup wheat protein isolate 5000.
Then put the wet ingredients in an electric mixing bowl.
With the paddle, mix the wet for about 1 minute on low then add the dry mixing till well combined.
Change the paddle for the dough hook and knead with the hook for 8 to 10 min adding the wheat protein isolate 5000 as needed until the dough pulles away from the sides of the mixing bowl and climbes up the hook.
Then form dough and place in a lighly greased loaf dish.
Let rise for 1 hour in a warm draft free place till dough doubles in size.
Preheat oven to 350 degrees.

Bake 35 to 40 mins or until golden brown.
Updated to include weights.
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Old 12-06-2007, 07:27 AM   #16
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we love kevin's cq bread recipe we make up a loaf and we use the bread machine for the dough setting combine the ingredients, the place in pan to rise then bake. We normally get 24-30 thin slices (that way we can make sandwiches without alot of carbs). It is so good. I even use it and make skillet toast to go with eggs. Thank you kevin.
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Old 12-07-2007, 02:09 PM   #17
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net zero bread

:I git the net zero at walmart, it was wrapped in foil..pretty good
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Old 12-07-2007, 02:55 PM   #18
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:I git the net zero at walmart, it was wrapped in foil..pretty good
Is it in the frozen section or the regular bread section of the store?
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Old 12-07-2007, 03:25 PM   #19
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regular bread section and I live in Montana, so it should be other places
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Old 12-07-2007, 04:41 PM   #20
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I have never seen that bread at my Walmart
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Old 12-08-2007, 03:58 PM   #21
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Quote:
Originally Posted by Panda120 View Post
Is this the one?

Originally Posted by Kevinpa
* weights

* 1/2 cup bottled spring water
* 1/2 cup warm CC milk
* 2 large eggs
* 2 Tbsp. butter
* 1/2 Tsp. salt
* 1/8 cup wheat protein isolate 8000 (21 g..)
* 1 3/8 cup Carbalose ( 167 g. )
* 1 1/8 cup + 3/4 cup wheat protein isolate 5000 ( 62 g. + 36 g. )
* 1/8 cup Resistant Wheat Starch 70 ( 16 g. )
* 1 Tbls. not/Sugar
* 1/8 Tsp. splenda quick pack
* 2 Tsp. baking powder
* 1 Tsp. sugar
* 1 packet rapid rise yeast

Combine all the dry ingredient in a glass mixing bowl except 3/4 cup wheat protein isolate 5000.
Then put the wet ingredients in an electric mixing bowl.
With the paddle, mix the wet for about 1 minute on low then add the dry mixing till well combined.
Change the paddle for the dough hook and knead with the hook for 8 to 10 min adding the wheat protein isolate 5000 as needed until the dough pulles away from the sides of the mixing bowl and climbes up the hook.
Then form dough and place in a lighly greased loaf dish.
Let rise for 1 hour in a warm draft free place till dough doubles in size.
Preheat oven to 350 degrees.

Bake 35 to 40 mins or until golden brown.
Updated to include weights.

Sorry, yes this is the one we love! It's so good!

Kathryn
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Old 12-08-2007, 04:16 PM   #22
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Quote:
Originally Posted by KathryninAR View Post
Sorry, yes this is the one we love! It's so good!

Kathryn
I did try making it. The flavor was good and it toasted really nicely but it was very heavy. I no doubt used too much flour. I made it in the bread machine using your instructions but I wasn't sure if you just put in the 62 g. of WPI 5000 or if you added more until it made a ball. I added more because it looked too wet which is probably where I went wrong. I will give it another try, though.
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Old 12-08-2007, 04:22 PM   #23
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zero carb bread

it's wrapped in fol and they have 2 kinds, wheat and white
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Old 12-08-2007, 05:16 PM   #24
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nutritional info?

Do you have the calorie and carb info for this bread? I am contemplating making it...
thanks
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Old 12-08-2007, 08:08 PM   #25
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Quote:
Originally Posted by Panda120 View Post
I did try making it. The flavor was good and it toasted really nicely but it was very heavy. I no doubt used too much flour. I made it in the bread machine using your instructions but I wasn't sure if you just put in the 62 g. of WPI 5000 or if you added more until it made a ball. I added more because it looked too wet which is probably where I went wrong. I will give it another try, though.
That's probably exactly what happened. I don't add any additional WPI. It does look too wet for traditional bread, but it always works out fine. Next time try it with just the recommended amount, none added. It's hard, but just don't look at it while it's rising! That's what I have to do and it always bakes up great! Good luck and enjoy!

Kathryn
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Old 12-09-2007, 04:29 AM   #26
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Quote:
Originally Posted by KathryninAR View Post
That's probably exactly what happened. I don't add any additional WPI. It does look too wet for traditional bread, but it always works out fine. Next time try it with just the recommended amount, none added. It's hard, but just don't look at it while it's rising! That's what I have to do and it always bakes up great! Good luck and enjoy!

Kathryn
Thanks for confirming that. I'm anxious to give it another try. I think maybe I'll try it again today and just cut what's left of my heavy loaf up and put it in the freezer for the next time I need to make stuffing or another batch of bread crumbs.

$ Panda
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Old 12-09-2007, 01:56 PM   #27
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Well, I cut up the first loaf, baked cubes in the oven and packaged away for stuffing and made a second loaf measuring carefully by weight, and wouldn't you know---the second loaf came out worst than the first! It rose up beautifully the first time---I couldn't resist peeking through the window with a flashlight to see how it was doing---but when it was done it was squatty and very heavy.

My yeast is within date but the date is January 2008, so maybe the yeast is a factor.

Anyway, since the flavor is good and the crust is nice, I'm going to make another try but either make in the bread machine but remove the paddle after the kneading is finished and bake it in the bread machine pan in the oven after the first rise, OR follow forget about the bread machine and make it following Kevin's instructions. We'll see ....

Last edited by Panda120; 12-09-2007 at 01:58 PM..
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Old 12-09-2007, 01:59 PM   #28
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Quote:
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Well, I cut up the first loaf, baked cubes in the oven and packaged away for stuffing and made a second loaf measuring carefully by weight, and wouldn't you know---the second loaf came out worst than the first! It rose up beautifully the first time---I couldn't resist peeking through the window with a flashlight to see how it was doing---but when it was done it was squatty and very heavy.

My yeast is within date but the date is January 2008, so maybe the yeast is a factor.

Anyway, since the flavor is good and the crust is nice, I'm going to make another try but either make in the bread machine but remove the paddle before the first rise and bake it in the bread machine pan in the oven when after the first rise, OR follow forget about the bread machine and make it following Kevin's instructions. We'll see ....
So sorry you're having such trouble with it! Maybe it's the yeast? I've shared this procedure with others and everyone has always has success with it. I'm glad you're not discouraged. It really is a great addition to this WOL, hope you get the results you desire soon!

Kathryn
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Old 12-09-2007, 02:32 PM   #29
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Thanks. No, I'm disappointed, of course, but not discouraged. I'm going to make sure to use different yeast next time.
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Old 12-09-2007, 03:10 PM   #30
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Try KevinPa's Carbalose #1 or #4 bread recipes. Check out his thread Just A Simple White Bread.
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