Low Carb Friends

Low Carb Friends (http://www.lowcarbfriends.com/bbs/)
-   Low Carb Recipe Help & Suggestions (http://www.lowcarbfriends.com/bbs/low-carb-recipe-help-suggestions/)
-   -   Kevin's baking mix (http://www.lowcarbfriends.com/bbs/low-carb-recipe-help-suggestions/812483-kevins-baking-mix.html)

judytab 09-18-2013 09:31 AM

Kevin's baking mix
 
Do many of you still use Kevin's baking mix and is anyone making his yeast breads? It seems like most people here are going gluten free and away from any wheat products. I have tried some of the GF breads (not all, I admit) and just don't like any I have tried. They are all either too heavy or too much fiber. They seem to bother me physically more than wheat products. I haven't made his mix for awhile, but used to like it for cookies, etc. though I never got up the nerve to try the yeast breads. I was was thinking of making his mix again and trying my hand at making yeast bread with it. I just never see any more discussions about it here and was wondering if any of you, especially diabetics, are using it successfully without rises in blood glucose or weight gain.

drjlocarb 09-19-2013 07:56 PM

I made a loaf of bread today. Rye, to be exact. I don't use the mix, I just mix as I go.

Not diabetic, so can't help you there.

judytab 09-19-2013 08:15 PM

Quote:

Originally Posted by drjlocarb (Post 16611774)
I made a loaf of bread today. Rye, to be exact. I don't use the mix, I just mix as I go.

Thanks for responding. Since I'm interested in making bread, I would be interested in how you make it. Would you mind posting your recipe or listing the ingredients you use in your bread? TIA.

Ann Lytle 09-20-2013 06:19 AM

Judy, I use his recipe for Pita bread. It makes great buns and I make pizza crust with it............... Ann

drjlocarb 09-20-2013 11:15 AM

Sure!

I use the recipe in post #28 in this thread.

http://www.lowcarbfriends.com/bbs/lo...periments.html

judytab 09-20-2013 02:05 PM

Thank you both for your responses. drj, thanks for the link to the "experiments" thread. I think I will get a lot of info from there. Of course, I've been reading Kevins threads lately, but I didn't know about this one.

cselzler 10-02-2013 03:37 PM

Use it all the time. My son has diabetes so I bake the bread for him and me. The WPI 5000 has since been reformulated so I adjusted the amount in Kevin's mix to reflect that. I have made a few tweaks but it is essentially the same mix.

drjlocarb 10-02-2013 08:26 PM

cselzler, what is the recipe you use to make bread?

cselzler 10-03-2013 07:52 AM

Kevin's Flour mix (with my tweaks the final and best)
LC Bread flour mix recipe (large batch)

4 cup carbalose
1 cup wheat protein isolate 5000 (104 gm) *** was 2 cups before update
1/2 cup wheat protein isolate 8000 (64 gm)
3/4 cup almond flour (72 gm)
3/4 cup Hi-Maize resistant corn starch 260
3 Tbs not/Sugar or Thick It Up
t. vanilla powder ( I added this)
***product update so now it is 2 times the weight so need as much



Bread Loaf made from Flour mix
3 cups of the above LC Bread flour mix (was 2 c.)
1/2 tsp. salt
1 T. instant yeast (was 2 t.)
1 1/2 cup cool water + 1 or 2 T. (was 1 cup warm water)
2 T olive oil
1 T sugar (was 2 t. honey)
7 drops ezsweetz (I added this)
t. vanilla powder (I added this)

Mix and knead for 5 min.
form loaf and let rise just until it reaches the top of the pan.

Bake at 350 degrees for 25 min or until crust is golden brown.


All times are GMT -7. The time now is 05:58 PM.