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-   -   I made the italian bread in the Joy for Baking Book (http://www.lowcarbfriends.com/bbs/low-carb-recipe-help-suggestions/783616-i-made-italian-bread-joy-baking-book.html)

Brendajm 09-20-2012 12:33 PM

I made the italian bread in the Joy for Baking Book
 
and it was AWESOME.. I made it into rolls instead of a loaf.. I got 21 small rolls..very good,, loved dipping into olive oil with it..I had to freeze them so I would not keep eating it.. Next time I think I will shape into a long loaf like italian bread and bake on cookie and then slice.. the rolls held there shape so I think the bread would too. I cant wait to try another.. my rolls were 1.6 net carbs each..

Nigel 09-20-2012 12:54 PM

I'm glad it turned out good.
I haven't heard of that cookbook, only the Joy of Baking.
Can you tell me where to find it in case I want to purchase it?

Brendajm 09-20-2012 01:16 PM

Its called the joy of baking gluten and sugar free cookbook , I got mine from amazon

rosethorns 09-20-2012 01:34 PM

OOOOOOOOOOO Really..... I think I'll look for it.

Nigel 09-20-2012 02:44 PM

Thanks. I'm heading to amazon right now. I've been looking for a good bread recipe forever. You have inspired me to keep trying. :)

That Girl 09-20-2012 02:50 PM

Recipe please??? Thanks!

TJMountainJoy 09-20-2012 03:31 PM

Your making my mouth water just thinking of rolls and dipping oil. lol I'm a newbie, I tried Atkins back when first came out, but fell off wagon. It will probably be quite awhile before I can start adding breads back in but that sounds so interesting being at 1.6 carbs! I had heard of a CarbQuik. Sounded like people liked it. Have you tried it and if so did you like it? Hmmm wonder if when going out to eat if we could sneak in some low carb rolls for dipping. lol They always talk about the little ole ladies sneaking out rolls, this would be reverse. lol

rosethorns 09-20-2012 06:20 PM

I found it Thanks Brenda.

Barbo 09-20-2012 07:34 PM

Hi Brenda and all
 
I went to Amazon, found the book and looked through the insides
as much as possible. It is interesting. Do you honestly think that
it gives information that we don't already know or practice?
There are lots of great cooks here on board. I noticed that there
were no nutritional counts on anything. Did I miss something?

Brenda did your rolls contain yeast? I know lots of us miss that
taste. I noticed that they had recipes for pretzels. That would
be fabulous.

Enjoy the book all who have it. Let us know what you think.

Thanks,
b

Tilly 09-21-2012 03:40 AM

subbing

Brendajm 09-21-2012 06:54 AM

There were a few recipes in the book that included yeast..
It uses alot of the ingredients that we all use now and that is what I liked about it.
I am not one to come up with recipes on my own so this book is great for me.. and plugging the ingredients into a recipe calculator was easy..
I am going to try one of the pizza crusts soon and a foccassia

dianafoot 09-21-2012 02:09 PM

I just got this book out of the library--had put in a hold request and am the first one to get it! thanks for the tip about the Italian bread--I'm overwhelmed by all the great looking recipes and didn't know which one to try first!

Dixie Barkley 09-21-2012 03:25 PM

Who is the author?

That Girl 09-21-2012 03:40 PM

Is this a low carb cook book or are you converting the ingredients into low carb? Thanks!

rosethorns 09-21-2012 03:48 PM

It's a low carb cookbook Bella. Interesting when I looked inside like Barbo said.
I think I'll get from the library first .

I love all the cooks here.

Nigel 09-21-2012 05:22 PM

Quote:

Originally Posted by Dixie Barkley (Post 15961446)
Who is the author?

Peter Reinhart and Denene Wallace

dianafoot 09-21-2012 06:01 PM

My hesitation to try the recipes stems from the fact that they rely so heavily on nut and seed flours. While I love using almond, pecan, sesame, hazelnut, etc. for flour, if I don't use some coconut flour or whey protein, or other ingredients that are lower in calories, the results are very heavy and oily. I'll try some that use a little coconut flour along with the almond flour and see how they come out. I actually love the way we here on this board balance our flour combos, like Jennifer Eloff does in her bake mix.

Tilly 09-21-2012 06:58 PM

Quote:

Originally Posted by Brendajm (Post 15958660)
and it was AWESOME.. I made it into rolls instead of a loaf.. I got 21 small rolls..very good,, loved dipping into olive oil with it..I had to freeze them so I would not keep eating it.. Next time I think I will shape into a long loaf like italian bread and bake on cookie and then slice.. the rolls held there shape so I think the bread would too. I cant wait to try another.. my rolls were 1.6 net carbs each..

Is this the book?


The Joy of Gluten-Free, Sugar-Free Baking: 80 Low-Carb Recipes that Offer Solutions for Celiac Disease, Diabetes, and Weight Loss

rosethorns 09-21-2012 07:26 PM

Yes.

pooticus 09-22-2012 06:26 AM

Peter Reinhardt was "the man" in the bread world. He's written quite a few fantastic books.

Can you tell me, are most of the recipes relying on almond flour as the primary ingredient? Cuz if so, then I'll skip it. We already have fantastic bakers who primarily use almond flour in their flour mixes, etc.

:(

Tilly 09-22-2012 07:59 AM

Quote:

Originally Posted by pooticus (Post 15962420)
We already have fantastic bakers who primarily use almond flour in their flour mixes, etc.

:(

:jumpjoy: :clap: :heart:

TBipp 09-22-2012 11:22 AM

Quote:

Originally Posted by Brendajm (Post 15958660)
and it was AWESOME.. I made it into rolls instead of a loaf.. I got 21 small rolls..very good,, loved dipping into olive oil with it..I had to freeze them so I would not keep eating it.. Next time I think I will shape into a long loaf like italian bread and bake on cookie and then slice.. the rolls held there shape so I think the bread would too. I cant wait to try another.. my rolls were 1.6 net carbs each..

Thank you Brenda for sharing about this cookbook. I am a cookbook junkie and this cookbook looks awesome. It also had good reviews. I just ordered a copy.

Brendajm 09-23-2012 09:18 AM

I didn't think the bread with all nut flours came out oily at all. It really was good. My hubby had a roll and really liked it to and eats all regular breads.

jlp2009 09-23-2012 05:05 PM

I don't like to use all nut "flours" either. I have had success subbing Jennifers baking mix for everything except bread that uses almond flour. I use Kevinpa's bread flour mix for all yeast doughs.
If I want a more crumbly, coarse texture, I will use 1/2 almond flour and 1/2 Jennifer's bake mix.
Many thanks to both Jennifer and Kevin for all of the time and effort they put into creating these.
RIP Kevin.

TBipp 09-30-2012 06:18 PM

My Cookbook Arrived!
 
My cookbook arrived yesterday and am enjoying it immensely! :) It also has photos--not every recipe but more than some cookbooks.

So far I have not had a chance to bake anything. The primary difference compared to our recipes is the use of two or more nut flours/meals in each recipe; i.e., 3 cups almond flour and 1 cup pecan meal, etc.

I learned one important fact about erythritol though. The authors did not use it because it has a low melting point, therefore, when used in cookies, scones, etc., the results will be flatter than traditional recipes. I never knew that! From now on, I will use a different sweetener in my scones. :) This explains why some folks have had such flat scone results and others have not. The recipes use Splenda as a sweetener or Stevia in the Raw.

Tilly 10-01-2012 03:00 AM

Quote:

Originally Posted by TBipp (Post 15982094)
My cookbook arrived yesterday and am enjoying it immensely! :) It also has photos--not every recipe but more than some cookbooks.

So far I have not had a chance to bake anything. The primary difference compared to our recipes is the use of two or more nut flours/meals in each recipe; i.e., 3 cups almond flour and 1 cup pecan meal, etc.

I learned one important fact about erythritol though. The authors did not use it because it has a low melting point, therefore, when used in cookies, scones, etc., the results will be flatter than traditional recipes. I never knew that! From now on, I will use a different sweetener in my scones. :) This explains why some folks have had such flat scone results and others have not. The recipes use Splenda as a sweetener or Stevia in the Raw.

That is interesting, I had no idea. My muffins turn out flat and that is probably why. I'll try xylitol or Spenda.

Chickamomminy 10-03-2012 07:07 AM

Thanks so much for this, my copy is on the way! Looking forward to some new recipes!

Brendajm 10-03-2012 03:12 PM

I just had an egg and sausage sandwich on one of the Italian rolls. Yum!!

Ginaaaaaa 10-03-2012 04:57 PM

Is it the herb Italian bread recipe? I need to try it!!

Brendajm 10-06-2012 04:30 AM

Yes, but I made it into buns instead of baking as a loaf. I really like them. I keep in the freezer and pull one out when a sandwich urge hits.


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