Comment

Comment by Judith on December 2, 2011 at 4:27pm

My 4-carb pitas made with flax, stone ground wheat and oats are wonderful and far from "unhealthy". Joseph's also makes a fantabulous levash of the same ingredients. Sprouted or unsprouted, I have found no kind of bread that doesn't give me a big spike.

Hana--have ypu posted the recipe for flax bread? Might like to give it a try!!!

Comment by Hana Rous on December 1, 2011 at 4:33am

I recently discovered that MANY people don't accept that bread is a heavily processed food.
I eat no commercial bread, but have a recipe for a flax bread.
Hana

Comment by Gary Z on November 30, 2011 at 11:13am

I love the occasional piece and benefits of Sprouted Grain Bread or cereal. With the flavors and variety of these currently available (without flour) is there a need for low carb unhealthy processed substitutes for "regular bread"?

Comment by Judith on April 8, 2011 at 7:34pm

In small amounts, Robert, I do fine with almonds and walnuts.....

Comment by Robert Miles on April 8, 2011 at 7:14pm

You may want to check if walnuts, or some other type of nuts, are low-carb enough.

Comment by Donna K on April 8, 2011 at 11:43am

Low Carb Ideas for Brown Bagging

Comment by Debra on January 30, 2011 at 7:51pm

Dear Judith,
I haven't done the research on the carb count for that one yet. But I might have another one that I have used that has it already listed.
These are actually the ones I make the most often. I usually go through the process of pressing them out, but I am going to try rolling them out (most likely this week) as my kids have discovered them and I go through them rather quickly now. So I figured I'd better find a faster production method... They are so handy to just snack on with a folded up (divided) piece of cheese. I am always looking for something handy to grab. I hope you like these.
Hugs,
Deb~

Comment by Judith on January 21, 2011 at 7:00pm

Debra---I'm delighted! One of the ways I kept my Mom engaged with Life in the months before she died was to get her cozy in a chair in the kitchen to oversee my experiments with converting old family recipes into lo-carb versions. Wonderful memories of a difficult time for me. She was an was a contributer to the very first Betty Crocker cookbook and loved being in the kitchen. I'm so very glad you liked it.......Love the cracker.recipe. Do you know the carb count? I've never worked with whey or wheat gluten......Be well!

Comment by Debra on January 21, 2011 at 6:22pm

Judith,
I made your Walnut cake for my Birthday Cake last week, I ended up using Pecans instead and WOW Was it Wonderful!!!! I will definitely be adding it to my permanent
recipe collection. It kept well and the rest of my family also enjoyed it. I did not add any frosting as it was plenty rich just the way it was. Thanks! Deb~

Comment by Debra on January 21, 2011 at 6:18pm

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