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Discussion Starter · #1 ·
Is there a low carb recipe for yeast bread? The ones I have found on the web use things like coconut flour, which isn't low carb. Even if it doesn't rise, if it smells like yeast while baking and tastes a little like yeast when eating, that would be great.
 

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Gizmo, what makes you think that coconut flour is not low carb? If I can eat it, without a spike, trust me, it IS! It's not carb-free, but it does not bother my BG. Most recipews use it in smaller volumes than wheat flour, too.

(Meanwhile I have not seen yeast-leavened recipes with it, either. Most of those use gluten flour).
 

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Discussion Starter · #3 ·
Gizmo, what makes you think that coconut flour is not low carb?
According to netrition, coconut flour has 10 carbs per 2 tablespoons, that's 80 carbs per cup. And I believe a cup of wheat flour has 96 carbs, so it seems high to me. I see that you are type 1. I don't know much about type 1, but I am type 2, not on insulin, and I believe those on insulin can eat more carbs, depending on how much insulin they take.

I am thinking about doing some experimenting with Carbquik and trying to make up a recipe of my own. I guess it's worth a try.
 

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I buy Bob's Red Mill brand and its label says:

Serving size 2 TBS
Total carb 8g
Fiber 5g
Sugars 1g

And as an example, the entire batch of brownies I made, yesterday contained only 2 TBS!

I understand a bread would contain more, but as long as you don't eat the whole batch, you should be okay. Also you could substitute flaxmeal or gluten flour if you are not GF, for half the CO Flour ...
 

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Great discussion because I have a box (4 bags) of Bob's coconut flour I ignorantly ordered from Amazon when I got my almond and hazelnut flours, then because of the carbs was afraid to use it. It has been sitting on the pantry shelf.

Brownies w/ coconut flour? Recipe? :)
 

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Oh great foxl, thanks. Will make these maybe this very day.

I make another peanut butter thingie that crumbles and is very dry, I think it's jwags peanut butter bars, and it's my way of adding more berries (personal crack) into my diet. I don't fight the crumble, add berries and cream, and voila! Delicious. Changes the carb count just a tad though ;)
 

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We used to make Gabi's low carb bread way back when we were doing Atkins. It doesn't always rise, and is pretty dense, but it sure does cure that fresh baked bread craving... just don't eat the whole loaf like we did...

Low Carb Luxury: Recipe - Gabi's World-Famous Bread

I believe there was a revision at some point, but you can google to see.

Not sure if this would work for you or not, but thought I'd share! I used to buy the take and bake bread from the grocery store and eat half the loaf with butter... I love freshly baked yeasty bread.
 

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I think the trick with low carb bread is the fiber. Laura Dolson has several bread options as does Lindas Low Carb. I find Flaxseed is a good alternative. I bought some muffin top pans from Amazon and can make roll type creations. Also gluten free sites are good places to look for recipes. When I use Coconut flour I use a small amount mixed with some other kind of low carb flour like almond meal. I rarely see a spike and often see a bg decrease.

www.genaw/lowcarb.com
Low Carb Diets at About.com - Atkins South Beach and More Low Carb Diets
Comfy Belly
Healthy Gluten Free Recipes | Elana's Pantry
 

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Discussion Starter · #11 ·
This morning was my first attempt at yeast rolls, I made up the recipe. I only want it to make enough to fill a muffin top pan, and the size of the recipe is good. They don't taste like yeast rolls, I think they probably taste like Carbquik, although I'm not that familiar with the taste of Carbquik. I didn't use any almond flour because I don't believe that almonds 'rise'. I know I didn't kill the yeast, I let them rise for an hour, but they didn't rise much, and it could have been the baking powder in the Carbquik that caused them to rise as much as they did.

I looked at the vital wheat gluten box and it said to use 4 teaspoons for a loaf of bread, this is about half the size of a loaf, but I used more just to make sure I had enough. Don't know whether that is good or bad. I didn't add any salt, but it was salty enough. Any suggestions to improve the taste and rise would be appreciated. Please keep in mind I am type 2, not taking any meds, so I can't put many more carbs in the recipe.

1/4 cup plus 2 tablespoons warm (not hot) tap water
1 teaspoon sugar (necessary to activate the yeast)
1 pkt. rapid rise yeast
1 egg yolk, slightly beaten
2 tablespoons heavy cream
1 tablespoon plus 1 teaspoon butter, melted and cooled enough that it won't kill the yeast
2 pkts. Splenda
1/2 teaspoon salt
2 tablespoons plus 2 teaspoons vital wheat gluten
1 3/4 cup Carbquik

In a medium size bowl, stir the sugar and yeast into the water until dissolved. Let sit 10 minutes, it will bubble.
While it is sitting, oil the wells of a muffin top pan. In a small bowl, stir together the gluten and Carbquik, set aside.
Add the egg yolk, cream, butter, Splenda and salt to the yeast and stir until mixed well.
Use a spoon to stir in half of the Carbquik mixture. Pour the other half of the Carbquik into the bowl and stir as much as you can stir in. Dump the contents of the bowl onto the kneading surface and knead until all ingredients are combined well. (You will see small pieces of shortening from the Carbquik that will not disappear with kneading.)

Divide dough into 6 balls and place each ball into the well of the muffin top pan. Brush the tops of the rolls with melted butter (which is not too hot) over the rolls. Cover with a dish towel, place in a draft-free place and let rise 60 minutes.
Bake in a preheated 375 degree oven for 15 to 18 minutes.
Brush the rolls on all sides with butter.
 

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Aha - sorry. I thought white flour was off the table for most of us . . .

Other low-carb flours like flaxseed meal, are so fiber-dense as to have zero net carbs. Even almond meal has only 12g net carbs per cup. That's the comparison I was making, since I don't eat white flour.
 

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I don't eat white flour either :)
What do think about buckwheat flour? 72 equiv. carbs/C
I find it doesn't spike my BG like whole wheat flour.
I make a yeasted buckwheat pancake batter that rises very nicely and a cup of buckwheat flour makes a lot of pancakes. Maybe I'll try substituting some flax meal in the recipe.
 

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Buckwheat flour is a different breed o' cat . . . very high in resistant starch, which is sometimes referred to as a third type of fiber, since it is not digested/absorbed in the small intestine. What the percentage would be, I have not a clue. I've used it mixed with other flours.
 
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