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Old 02-02-2013, 05:11 PM   #121
RVcook
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Quote:
Originally Posted by skinnylucy View Post
I agree the gluten flour stuff niether tastes nor has a proper texture of regular bread. Carbalose flour (not carbquick, plain carbalose flour, I got mine at nettrition.com) is the first step to getting yeast bread low carb and it being worth while. My loaves just replacing the regular bread flour with carbalose and a tablespoon of gluten are still in need of better rising, but they are edible. there are recipes out there using carbalose four but I have not done them because they have many specialized ingredients in them and I do not have them and the recipe does not say what they replace or how to substitute for them with things in my pantry.... is wheat protein isolate 500 the same as gluten or close enough?.... for example. any way get some carbalose flour and begin by substituting it for you regular flour, then you can bagin to figure out what other modifications are needed.
Any one who can help more please do! I'd love the recipe to explain each ingredient, where to get it and what to use instead if you don't have it higher carb or not....what it does for the loaf... for example aguave nectar, I asume that is a sweetener, to feed the yeast, sucralose and a tiny bit of real sugar might be substituted, with some liquid to keep the texture correct... that kind of info.
Things may have changed a bit since this thread was posted in 2011. With that said, you don't need special ingredients to make a decent loaf of LC bread. I've been here since 2002, bought all the special ingredients along the way and eventually dumped them all.

So if you set aside your pre-conceived notions about LC bread and find a decent recipe, you may find yourself baking a wonderful loaf that tastes just like real bread...not like sawdust...not like a dry sponge...but like r-e-a-l bread.

The question I have for you is what is your acceptable limit of net carbs per slice of LC bread? Some people want the lowest carb count possible, but even the commercial bakers produce loaves that are decent tasting and are around 7g per slice. If that is acceptable, I can help you. Let me know.

BTW...
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Last edited by RVcook; 02-02-2013 at 05:14 PM..
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Old 02-02-2013, 07:11 PM   #122
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I love this recipe for bread.

I make my version several time a year. Not every day, but several times a year.

skinnylucy, I want to help. This recipe has been worked over until it was right. Kevinpa worked hard at tweeking these recipes to make sure they were as close to perfect as possible.

What are your specific questions?
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Old 02-03-2013, 06:01 AM   #123
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Netrition carries a low carb bread mix and flour. The name of the company is LC Foods. This might be an easy way to experiment.
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Old 02-03-2013, 08:17 AM   #124
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Have you tried it Carolyn?
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Old 02-03-2013, 11:23 AM   #125
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Donna, please tell me how to make a loaf with no special ingredients.
I have been using Kevin's bread flour mix with good results but some folks cannot
tolerate the gluten. I'm always open to suggestions and I like to experiment!
TIA!
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Old 02-03-2013, 02:33 PM   #126
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Quote:
Originally Posted by jlp2009 View Post
Donna, please tell me how to make a loaf with no special ingredients.
I have been using Kevin's bread flour mix with good results but some folks cannot
tolerate the gluten. I'm always open to suggestions and I like to experiment!
TIA!
I should probably clarify...by special I mean WPI-5000, Carbalose, etc., the things you wouldn't necessarily be able to pick up at a regular grocery store. Gluten is not only present in regular wheat flours, but is also used by some bakers for what it adds to bread baking and thus, is usually available in the baking aisle at most grocery stores.

My LC Oat Bread comes in at about 8g net carbs per slice, but also contains 1/2 cup of vital wheat gluten. My gluten free bread (which my DH loves!) comes in at over quadruple the number of carbs per slice when compared with the LC recipe. Even with my level of baking expertise, I have been unable to come up with a LC-GF yeast bread recipe that mimics the taste and texture of its wheat-based cousin.

I hope this makes sense.
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Old 02-03-2013, 02:41 PM   #127
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Quote:
Originally Posted by drjlocarb View Post
Have you tried it Carolyn?
No, I don't want to pay $8.95 for a loaf of bread..LOL..I'm sure it is fine, in fact, it might be "Kevin's ingredients" all prepackaged by LC foods.
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Old 02-12-2018, 07:24 PM   #128
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are you still using this as your "go to" bread recipe?

Quote:
Originally Posted by crazywoman-n-wy View Post
Well, I thought it was posted on page 2 of this thread. And it sorta is, but I guess I only listed the additions & substitutions that I make for Kevin's #4 White bread there. So here is mine:

Kevin’s Carbalose #4 white bread (w/wheat bran) New - Billie’s version

1/2 cup water
1/8 cup cream (I melt the butter in measuring cup then add 1/8 cup cream & enough water to make 7 oz counting the above.. - Billie)
2 large eggs
2 Tbsp. butter
1/2 tsp. salt
1/8 cup wheat protein isolate 8000 (can sub Vital Wheat Gluten)
1 1/2 cup Carbalose
1/4 cup Resistant Corn Starch (Hi-Maize 260)(He changed to this later- original recipe had Resistant Wheat Starch)
1 1/3 Wheat Protein isolate 5000
1/4 c wheat bran (Billie)
1/4 c flax meal (Billie)
1 Tbls. Not/Starch (No longer available... I use Dixie Diner Thick It Up -- Billie)
1/4 tsp. splenda quick pack (scant) (Or 3 drops Sweetzfree)
2 tsp. baking powder
2 tsp. sugar
2 tsp instant yeast or 1 packet rapid rise yeast
1/2 tsp Inulin (optional)(Billie's)

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 lightly 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 25 to 40 mins or until golden brown. (Bake 20 min, spray & brush with Bakers Joy - bake abt 5 more min.)(I have done this, but rarely do. Billie)

Kevinpa

15 min knead (timer set-unattended)

My total time per batch of dough is 45 min. and of that it only needs my attention 10 min.
Billie as with all my bread recipes it has been a learning experience. I did not follow this method in the beginning but I do use it now with all my bread with the exception of sweet breads. With those I am not looking for that strong gluten structure. When I use it I mix the ingredients to the point were it comes together and not wet. That is usually about the time I had switched out the paddle for the hook. Then I just throw a towel over it and come back in 20 min. to start the knead.

Just a Simple White Bread Thread - Page 9 - Low Carb Friends #247

Billie’s note:
I do not use a full cup of cream/water. I melt the butter in cup in microwave, add the cream, then the water to make 7oz.
I also do NOT let my dough rest like Kevin said he started doing in the paragraph above. It didn't work well for me. I knead for 10 min. I stopped using the paddle (with my Kitchen Ade mixer) quite some time ago to start my bread. I start off with the dough hook. Works just fine for me. (I do have to break up the eggs with a knife or spoon or etc first when only using the hook.)
************************************************** ********

I am currently having problems with the internet, so not sure when I'll be able to get back in.
Are you still using this exact recipe for bread? I have read most of everything about bread on LCF and I'm so confused!!! But I cannot use flax, so I thought I'd try a loaf with this recipe. I was only unsure because somewhere I read that one of the WPI changed and I would need to reduce the amount by half. See my problem...LOL. Thanks for any help.
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Old 02-13-2018, 07:37 AM   #129
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These recipes are all based on Kevin's recipes, but updated for the change in ingredients over time. Probably the "wheat bread" version is closest to this one.

http://www.lowcarbfriends.com/bbs/sh...d.php?t=876791
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