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Author Topic: Low Carb and Zero Carb Breads  (Read 1012 times)

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Offline Bill Quick

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Low Carb and Zero Carb Breads
« on: December 14, 2012, 10:12:40 PM »
I posted this over at Daily Pundit, but I thought it would fit well here, too:

I've discovered a place that makes very low and zero net carb breads. It's called Julian Bakeries. You can order online, or, in many cases, they will have local distributors - they have a list at their web site.  In my case, a small grocery on my regular bike riding route carried two of their products - their "Paleo Breads" in coconut and almond flour versions, both with one net carb per slice.

I bought a loaf of each and made myself some bacon cheeseburgers in the Panini press.  Here's how they turned out:

bread

Now, don't get me wrong: this doesn't taste like a slice of Boudin Bakery sourdough fresh out of the oven. But it tastes like bread and is fine for sandwiches and the like. I'm planning on using it in my Christmas stuffing recipe shortly. And best of all, from a low-carb viewpoint, I was still in ketosis the next day, turning my ketostick a dark purple. And I ate eight slices of the stuff the night before.

I'm looking around for their oat-based zero net carb bread now.

UPDATE:  Found it, and it has the best flavor of all.  Warning: At 7 grams of soluble oat fiber per slice (very good for cholesterol, btw) is will, um, "bulk you up" considerably if you overindulge.  If you know what i mean.... ;D

By the way, since i pretty much live on things like bacon, lard, heavy cream, mayonnaise, and meats, I was pretty much happy with my most recent lipid profile:

Cholesterol: 199
Triglycerides: 83
HDL: 85
LDL: 97
VLDL: 17

ER-Doc can tell you how those stack up in terms of health....

« Last Edit: December 14, 2012, 10:15:44 PM by Bill Quick »
"You can get a lot farther with a kind word and a gun than a kind word alone."  --   Al Capone

Offline oldguy52

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Re: Low Carb and Zero Carb Breads
« Reply #1 on: December 15, 2012, 01:30:15 AM »
Ouch... there's some serious sticker shock. Guess I've been out here in flyover country for too long. It's never occurred to me I might ever pay 8 bucks for a loaf of bread. I usually have about 6 bits invested in one of the sour dough loaves I make myself.

I see I can get some oat flour from Bob's Red Mill through Amazon for about 2 bucks a pound. That's still almost four times what I usually have invested in flour, but at that rate I can still end up with a loaf for a $1.75 or so assuming my recipe will still work with oat flour. I guess there's only one way to find out. I'll order up a batch and see.

Yeah sure.... call me cheap  ;)
O.G.

"Stupid is supposed to be painful, it's nature's way of learnin' ya" - Me, 1994

When one finds himself living in interesting times, it is prudent to become as uninteresting as possible.... Me, 2011


Offline Bill Quick

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Re: Low Carb and Zero Carb Breads
« Reply #2 on: December 15, 2012, 11:59:35 AM »
I don't eat a lot of bread, OG, but I like a sandwich every now and then.  And I really wanted this stuff to make holiday stuffing, which I only eat twice a year.

I don't think I'd eat a loaf or two a week of this bread, but it freezes well, and lets me have a taste without risking going off ketosis, which is all I ask.
"You can get a lot farther with a kind word and a gun than a kind word alone."  --   Al Capone

Offline oldguy52

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Re: Low Carb and Zero Carb Breads
« Reply #3 on: December 15, 2012, 01:55:34 PM »
I don't eat a lot of bread, OG, but I like a sandwich every now and then.  And I really wanted this stuff to make holiday stuffing, which I only eat twice a year.

I don't think I'd eat a loaf or two a week of this bread, but it freezes well, and lets me have a taste without risking going off ketosis, which is all I ask.

Well, that is kinda the trouble with the low carb diet thing. It's kinda hard to have a meal you don't have to cook. Sometimes you just feel like a sandwich whether it's because you want the bread or, you just don't feel like cooking and especially, all the attendant mess to clean up after.

I don't cut back on carbs so much for myself, but for my bride. She seems to be more carb sensitive and has trouble with weight gain, high blood sugar, borderline diabetic tendencies, etc. I go along with it because I sure don't feel too bad about having steak and eggs for breakfast most of the time. However, she would like to just have some toast in the morning sometimes and i have to admit, I do too.

At any rate, if I have any success with the bread recipe I'll pass it along.
O.G.

"Stupid is supposed to be painful, it's nature's way of learnin' ya" - Me, 1994

When one finds himself living in interesting times, it is prudent to become as uninteresting as possible.... Me, 2011

Offline ND Martin

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Re: Low Carb and Zero Carb Breads
« Reply #4 on: December 15, 2012, 07:02:29 PM »
Keto sticks, Bill?  As I understand it, they measure ketones in your urine; ie: those ketones your body doesn't 'burn'.    I found this brief article that discusses the stix:

It so happens that what the ketosticks measure is not whether you’re in ketosis or not. They only measure the amount of keto-bodies in your urine. Which in turn means that if you’re so adapted to running your metabolism on fat, you’ll use up your ketones and nothing spills over into the urine. Which means little or no result from your stick, no matter how many times you bring however many sticks into the bathroom…

Every single person, even inveterate carb-browsers, will be in ketosis during the night. This is how your body keeps your blood sugar level up when you’re between eating food that raises your blood sugar. The trick isn’t to enter ketosis, it is staying there. Ketosis isn’t an absolute science. It depends not just on how many carbs you eat per day, it also depends on how many carbs you eat at any one time.


You know your body best, of course, but isn't a deep color an indicator of dehydration?  Where's the doc?  ;-))

All this ketone stuff is new to me.  After a scare that resulted in two stents in my 'widowmaker' artery, I cut out most carbs and all sugars about six months ago, lost weight and feel great.

Offline Bill Quick

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Re: Low Carb and Zero Carb Breads
« Reply #5 on: December 16, 2012, 11:50:43 AM »
I've used them for years, ND.  They work for me.  If they're purple, I'm ok.  If not, not.

A lot of the controversy over their use stems from differences in individual matabolisms.  But they've been used to gauge ketosis over literally millions of dieters, and for the most part they do work as advertised.
"You can get a lot farther with a kind word and a gun than a kind word alone."  --   Al Capone

Offline ND Martin

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Re: Low Carb and Zero Carb Breads
« Reply #6 on: December 18, 2012, 11:21:53 AM »
Thanks, Bill.  That's of course why I prefaced my query with 'you know your body best'.  The informal low-carb/no sugar diet (with supplements including plant sterols/stanols) is working well for me.  I started when my pill-pushing cardiologist insisted that I take statins to drop my cholesterol.  Most of what I take, I can (and increasingly do) grow.  When(if) the SHTF, I don't want to be dependent on big pharma.

I'm gonna pick up some keto stix this afternoon and give 'em a try.  I like the notion of being empirical about my chemical/hormonal balance.  My infomania is kicking in bigtime and I'm wondering if there's an easy way to make a useful ketosis indicator...not because the stix are expensive (they're not), but rather because they may someday be unavailable.

Offline Bill Quick

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Re: Low Carb and Zero Carb Breads
« Reply #7 on: December 18, 2012, 02:59:49 PM »
Interestiing notion.  I'll look into it.
"You can get a lot farther with a kind word and a gun than a kind word alone."  --   Al Capone

Offline ND Martin

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Re: Low Carb and Zero Carb Breads
« Reply #8 on: December 18, 2012, 10:45:38 PM »
A preliminary look at the chemistry tells me that this is not gonna be a homebrew project.

Testing for ketone bodies is based on a nitroprusside reaction. Acetoacetic acid reacts with sodium nitroferricyanide and glycine in an alkaline medium to produce a violet-to-purple colored complex. The urine chemical reagent strip method can detect as little as 5 mg/dL acetoacetic acid in urine.


Sodium nitroferricyanide is not terribly expensive ($130/25g), but it's deadly poisonous.  From the MSDS:

Splash goggles. Full suit. Dust respirator. Boots. Gloves. A self contained breathing apparatus should be used to avoid inhalation of the product. Suggested protective clothing might not be sufficient; consult a specialist BEFORE handling this product.


Hmmmm...I think I'll (ahem) stick to safer (and tastier) recipes.

Offline oldguy52

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Re: Low Carb and Zero Carb Breads
« Reply #9 on: December 19, 2012, 02:06:57 PM »
What the heck were we talking about again.....? Oh yeah, Bread.

So anyway, the last few days since this topic came up it's got me to looking around and investigating some stuff I hadn't looked at before.

When I first started making bread, I don't know, maybe 4 years ago, I was just looking to save some money and end up with what I thought was probably a better product. I started making a no-knead artisan bread that used yeast as the leavening agent.

Then I got to thinking, gosh, active dry yeast sure is expensive, I wonder if there's a way to make this bread without having to spend 6 bits a loaf on just the yeast, someday getting yeast at the store just might not be possible. Being able to make my own  sure seems like a good plan if the bottom were to fall out of the economy as it appears about to. Serendipitously about that time, a good friend gave me a recipe for Amish Friendship Bread and a bag of the starter for same. Amish Friendship Bread is something like a banana bread. A dessert bread of sorts. I wasn't interested in that so much as I was figuring out how to use the starter in my regular no-knead bread recipe. Long story short I took the yeast out and started putting in a half+ cup of this starter, per loaf, in my dough instead and I ended up with some pretty good whole wheat real (no yeast) sourdough bread.

So anyway, we got to talking about putting oat flour in to cut the carbs down even more and I got to cruising around trying to find info on this and I stumbled onto this article. Huh.... Who knew? I was just trying to save a few bucks and know I'd still be able to have bread if the world goes all to heck in a handbasket.

http://www.danreid.org/health-alerts-sour-dough-health.asp

Just FYI, I got the oat flour yesterday and I am messing around trying to make it rise with the sourdough starter right now. First try (last night) didn't work. I think it was too dry. This morning I doubled up the amount of starter and added some water and it looks like it might be starting to do something now. Have to wait a bit yet. Raising dough with sourdough starter is kind of an all day process.
« Last Edit: December 19, 2012, 02:26:06 PM by oldguy52 »
O.G.

"Stupid is supposed to be painful, it's nature's way of learnin' ya" - Me, 1994

When one finds himself living in interesting times, it is prudent to become as uninteresting as possible.... Me, 2011

Offline Bill Quick

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Re: Low Carb and Zero Carb Breads
« Reply #10 on: December 19, 2012, 02:39:39 PM »
That link is quite interesting, ND.  Let us know how your oat flour experiments with sourdough go.  And if you come up with something good, a recipe would be great!
"You can get a lot farther with a kind word and a gun than a kind word alone."  --   Al Capone

Offline oldguy52

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Re: Low Carb and Zero Carb Breads
« Reply #11 on: December 19, 2012, 02:49:05 PM »
That link is quite interesting, ND.  Let us know how your oat flour experiments with sourdough go.  And if you come up with something good, a recipe would be great!

Will do. Bill. I'll know whether this dough will rise probably by supper time tonight. If I do this the same way as my other bread, I'll have to leave it in the refrigerator overnight and should be able to try baking in the morning. Don't know much more yet, but it looks like I might have to bake this in a pan rather than on the stone like I usually do.... We'll see.

Oh and I'm OG, not ND. It's hard to keep the players straight without a program, ain't it?  ;D
O.G.

"Stupid is supposed to be painful, it's nature's way of learnin' ya" - Me, 1994

When one finds himself living in interesting times, it is prudent to become as uninteresting as possible.... Me, 2011

Offline Bill Quick

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Re: Low Carb and Zero Carb Breads
« Reply #12 on: December 19, 2012, 03:37:45 PM »
Especially when you're an old fart like me! :D

Anyway, for ND:  It was hard to track this down, but it's as I remembered, re: Ketostix and ketones in urine.

http://www.patient.co.uk/doctor/urine-ketones-meanings-and-false-positives
Ketones are produced normally by the liver as part of fatty acid metabolism. In normal states these ketones will be completely metabolised so that very little, if any at all, will appear in the urine. If for any reason the body cannot get enough glucose for energy it will switch to using body fats, resulting in an increase in ketone production making them detectable in the blood and urine.


In other words, any nocturnal fat burning may produce some ketones, but they will be metabolized so completely that ketostix will not turn purple.

So, except for rare, special cases, if you are turning the stix purple, you are in ketosis.
"You can get a lot farther with a kind word and a gun than a kind word alone."  --   Al Capone


 

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