A "bread" recipe

Thanks for the recipe. But, being lazy, I would like to see one for my bread
machine as well. I haven't used that thing for 2 years now. It makes a good
clock, but I would like to have some high fiber bread that is home made,
too.

Anybody have a recipe for making high fiber bread with a bread machine?

Pat in TX

I've been tweaking various recipes to try and come up with more fiber in my
diet (I aim for 30g/day) as well as things to keep my husband's lunches
interesting. I've come up with these and they are, if I may say so myself,
delicious. You can take 'em or leave 'em if you're not interested, but for
those who are, here is the recipe:

2c CarbQuik (www.netrition.com)
½c High Gluten Wheat Flour (www.netrition.com)
1c flax meal
½ tsp. salt
3T butter, room temp
1½c hot tap water

Mix dry ingredients thoroughly; create a well in the center; put butter in
well. Add 1 cup of hot water and stir it in, then add more as needed to
form a medium-stiff dough; you may not need to use all the water. Let rest
for 10 minutes.

Press dough out onto a buttered jelly-roll size baking pan with buttered
fingers; score into 14 equal pieces. Bake at 350ºF until lightly browned.
Cut at scores and remove from pan to baking rack (bottom will be moist and
needs air to dry) to let cool. (I store mine on the racks in my
dehydrator - off of course.)

These are regular bread-sized pieces, and kept their firmness and didn't get
soggy in my husband's lunchbox when I used them for tuna salad sandwiches -
a big plus! And I'm guessing the dough will make a fine pizza crust as
well...I'll try it sometime this week.

Here are the numbers (per piece):
kcal - 117
fat/sat - 14/3.5g
carb - 10.7g
fiber - 9.1g
net carb - 1.6g
protein - 14g

(My business revolves around the creation of foods - and it sure is coming
in handy now that we're livin' low carb!)
--
Sherry
364/319/195
low carb since 4/3/05
http://lowcarb.owly.net - NEW PICS 6/30 - NEW RECIPES 7/4

Maybe not, but relatively speaking, there is such a thing as low-carb
bread.

JC Der Koenig said:

Bread is not low carb.

--
Most people are dumb as bricks; some people are dumber than that. -- MFW

"Sherry" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I've been tweaking various recipes to try and come up with more fiber in
my
diet (I aim for 30g/day) as well as things to keep my husband's lunches
interesting. I've come up with these and they are, if I may say so
myself,
delicious. You can take 'em or leave 'em if you're not interested, but
for
those who are, here is the recipe:

2c CarbQuik (www.netrition.com)
½c High Gluten Wheat Flour (www.netrition.com)
1c flax meal
½ tsp. salt
3T butter, room temp
1½c hot tap water

Mix dry ingredients thoroughly; create a well in the center; put butterin
well. Add 1 cup of hot water and stir it in, then add more as needed to
form a medium-stiff dough; you may not need to use all the water. Let
rest
for 10 minutes.

Press dough out onto a buttered jelly-roll size baking pan with buttered
fingers; score into 14 equal pieces. Bake at 350ºF until lightly browned.
Cut at scores and remove from pan to baking rack (bottom will be moist and
needs air to dry) to let cool. (I store mine on the racks in my
dehydrator - off of course.)

These are regular bread-sized pieces, and kept their firmness and didn't
get
soggy in my husband's lunchbox when I used them for tuna salad
sandwiches -
a big plus! And I'm guessing the dough will make a fine pizza crust as
well...I'll try it sometime this week.

Here are the numbers (per piece):
kcal - 117
fat/sat - 14/3.5g
carb - 10.7g
fiber - 9.1g
net carb - 1.6g
protein - 14g

(My business revolves around the creation of foods - and it sure is coming
in handy now that we're livin' low carb!)
--
Sherry
364/319/195
low carb since 4/3/05
http://lowcarb.owly.net - NEW PICS 6/30 - NEW RECIPES 7/4

Relatively speaking, bread is how relatively many people got relatively fat
in the first place.

--
Most people are dumb as bricks; some people are dumber than that. -- MFW

<[email hidden]> wrote in message
news:[email hidden]...

Maybe not, but relatively speaking, there is such a thing as low-carb
bread.

JC Der Koenig said:

Bread is not low carb.

--
Most people are dumb as bricks; some people are dumber than that. -- MFW

"Sherry" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I've been tweaking various recipes to try and come up with more fiber in
my
diet (I aim for 30g/day) as well as things to keep my husband's lunches
interesting. I've come up with these and they are, if I may say so
myself,
delicious. You can take 'em or leave 'em if you're not interested, but
for
those who are, here is the recipe:

2c CarbQuik (www.netrition.com)
½c High Gluten Wheat Flour (www.netrition.com)
1c flax meal
½ tsp. salt
3T butter, room temp
1½c hot tap water

Mix dry ingredients thoroughly; create a well in the center; put butter
in
well. Add 1 cup of hot water and stir it in, then add more as needed to
form a medium-stiff dough; you may not need to use all the water. Let
rest
for 10 minutes.

Press dough out onto a buttered jelly-roll size baking pan with buttered
fingers; score into 14 equal pieces. Bake at 350ºF until lightly
browned.
Cut at scores and remove from pan to baking rack (bottom will be moist
and
needs air to dry) to let cool. (I store mine on the racks in my
dehydrator - off of course.)

These are regular bread-sized pieces, and kept their firmness and didn't
get
soggy in my husband's lunchbox when I used them for tuna salad
sandwiches -
a big plus! And I'm guessing the dough will make a fine pizza crust as
well...I'll try it sometime this week.

Here are the numbers (per piece):
kcal - 117
fat/sat - 14/3.5g
carb - 10.7g
fiber - 9.1g
net carb - 1.6g
protein - 14g

(My business revolves around the creation of foods - and it sure is
coming
in handy now that we're livin' low carb!)
--
Sherry
364/319/195
low carb since 4/3/05
http://lowcarb.owly.net - NEW PICS 6/30 - NEW RECIPES 7/4

"Pat" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Thanks for the recipe. But, being lazy, I would like to see one for my

bread

Quoted message said:

machine as well. I haven't used that thing for 2 years now. It makes a

good

Quoted message said:

clock, but I would like to have some high fiber bread that is home made,
too.

Anybody have a recipe for making high fiber bread with a bread machine?

Maybe someday I will dig my bread machine out of the closet 🙂.

--
Sherry
364/319/195
low carb since 4/3/05
http://lowcarb.owly.net - NEW PICS 6/30 - NEW RECIPES 7/4

Sure. But low carb bread, in moderate amounts?

JC Der Koenig said:

Relatively speaking, bread is how relatively many people got relatively fat
in the first place.

--
Most people are dumb as bricks; some people are dumber than that. -- MFW

<[email hidden]> wrote in message
news:[email hidden]...

Maybe not, but relatively speaking, there is such a thing as low-carb
bread.

JC Der Koenig said:

Bread is not low carb.

--
Most people are dumb as bricks; some people are dumber than that. -- MFW

"Sherry" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I've been tweaking various recipes to try and come up with more fiberin
my
diet (I aim for 30g/day) as well as things to keep my husband's lunches
interesting. I've come up with these and they are, if I may say so
myself,
delicious. You can take 'em or leave 'em if you're not interested, but
for
those who are, here is the recipe:

2c CarbQuik (www.netrition.com)
½c High Gluten Wheat Flour (www.netrition.com)
1c flax meal
½ tsp. salt
3T butter, room temp
1½c hot tap water

Mix dry ingredients thoroughly; create a well in the center; put butter
in
well. Add 1 cup of hot water and stir it in, then add more as neededto
form a medium-stiff dough; you may not need to use all the water. Let
rest
for 10 minutes.

Press dough out onto a buttered jelly-roll size baking pan with buttered
fingers; score into 14 equal pieces. Bake at 350ºF until lightly
browned.
Cut at scores and remove from pan to baking rack (bottom will be moist
and
needs air to dry) to let cool. (I store mine on the racks in my
dehydrator - off of course.)

These are regular bread-sized pieces, and kept their firmness and didn't
get
soggy in my husband's lunchbox when I used them for tuna salad
sandwiches -
a big plus! And I'm guessing the dough will make a fine pizza crustas
well...I'll try it sometime this week.

Here are the numbers (per piece):
kcal - 117
fat/sat - 14/3.5g
carb - 10.7g
fiber - 9.1g
net carb - 1.6g
protein - 14g

(My business revolves around the creation of foods - and it sure is
coming
in handy now that we're livin' low carb!)
--
Sherry
364/319/195
low carb since 4/3/05
http://lowcarb.owly.net - NEW PICS 6/30 - NEW RECIPES 7/4

Quoted message said:

Sure. But low carb bread, in moderate amounts?

Aaarrrrgghhhh!!!

Marsha <<<<<banging head against wall

Do you seriously think that eating bread is going to help you?

Do you think that eating fake bread is going to help you create a new
lifestyle?

If you're not going to get serious, why even bother?

--
Most people are dumb as bricks; some people are dumber than that. -- MFW

<[email hidden]> wrote in message
news:[email hidden]...

Sure. But low carb bread, in moderate amounts?

JC Der Koenig said:

Relatively speaking, bread is how relatively many people got relatively
fat
in the first place.

--
Most people are dumb as bricks; some people are dumber than that. -- MFW

<[email hidden]> wrote in message
news:[email hidden]...

Maybe not, but relatively speaking, there is such a thing as low-carb
bread.

JC Der Koenig said:

Bread is not low carb.

--
Most people are dumb as bricks; some people are dumber than that. --
MFW

"Sherry" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I've been tweaking various recipes to try and come up with more fiber
in
my
diet (I aim for 30g/day) as well as things to keep my husband's
lunches
interesting. I've come up with these and they are, if I may say so
myself,
delicious. You can take 'em or leave 'em if you're not interested,
but
for
those who are, here is the recipe:

2c CarbQuik (www.netrition.com)
½c High Gluten Wheat Flour (www.netrition.com)
1c flax meal
½ tsp. salt
3T butter, room temp
1½c hot tap water

Mix dry ingredients thoroughly; create a well in the center; put
butter
in
well. Add 1 cup of hot water and stir it in, then add more as needed
to
form a medium-stiff dough; you may not need to use all the water. Let
rest
for 10 minutes.

Press dough out onto a buttered jelly-roll size baking pan with
buttered
fingers; score into 14 equal pieces. Bake at 350ºF until lightly
browned.
Cut at scores and remove from pan to baking rack (bottom will be moist
and
needs air to dry) to let cool. (I store mine on the racks in my
dehydrator - off of course.)

These are regular bread-sized pieces, and kept their firmness and
didn't
get
soggy in my husband's lunchbox when I used them for tuna salad
sandwiches -
a big plus! And I'm guessing the dough will make a fine pizza crust
as
well...I'll try it sometime this week.

Here are the numbers (per piece):
kcal - 117
fat/sat - 14/3.5g
carb - 10.7g
fiber - 9.1g
net carb - 1.6g
protein - 14g

(My business revolves around the creation of foods - and it sure is
coming
in handy now that we're livin' low carb!)
--
Sherry
364/319/195
low carb since 4/3/05
http://lowcarb.owly.net - NEW PICS 6/30 - NEW RECIPES 7/4

Sherry said:

"Marsha" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quoted message said:

Sure. But low carb bread, in moderate amounts?

Aaarrrrgghhhh!!!

Marsha <<<<<banging head against wall

Hey - if someone wants it, fine. If not, fine. It's not THAT big a
deal...sheesh...

You're completely missing the point.

Marsha/Ohio

"Marsha" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quoted message said:

Sure. But low carb bread, in moderate amounts?

Aaarrrrgghhhh!!!

Marsha <<<<<banging head against wall

Hey - if someone wants it, fine. If not, fine. It's not THAT big a
deal...sheesh...
--
Sherry
364/319/195
low carb since 4/3/05
http://lowcarb.owly.net - NEW PICS 6/30 - NEW RECIPES 7/4

Oops. Accidently sent to sender and not group. JC., Sorry. Don't freak
when you get an email from me. LOL

"JC Der Koenig" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Bread is not low carb.

--
Most people are dumb as bricks; some people are dumber than that. -- MFW

"Sherry" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I've been tweaking various recipes to try and come up with more fiber in
my
diet (I aim for 30g/day) as well as things to keep my husband's lunches
interesting. I've come up with these and they are, if I may say so
myself,
delicious. You can take 'em or leave 'em if you're not interested, but
for
those who are, here is the recipe:

2c CarbQuik (www.netrition.com)
½c High Gluten Wheat Flour (www.netrition.com)
1c flax meal
½ tsp. salt
3T butter, room temp
1½c hot tap water

Mix dry ingredients thoroughly; create a well in the center; put butter
in
well. Add 1 cup of hot water and stir it in, then add more as needed to
form a medium-stiff dough; you may not need to use all the water. Let
rest
for 10 minutes.

Press dough out onto a buttered jelly-roll size baking pan with buttered
fingers; score into 14 equal pieces. Bake at 350ºF until lightly
browned.
Cut at scores and remove from pan to baking rack (bottom will be moist
and
needs air to dry) to let cool. (I store mine on the racks in my
dehydrator - off of course.)

These are regular bread-sized pieces, and kept their firmness and didn't
get
soggy in my husband's lunchbox when I used them for tuna salad
sandwiches -
a big plus! And I'm guessing the dough will make a fine pizza crust as
well...I'll try it sometime this week.

Here are the numbers (per piece):
kcal - 117
fat/sat - 14/3.5g
carb - 10.7g
fiber - 9.1g
net carb - 1.6g
protein - 14g

(My business revolves around the creation of foods - and it sure is
coming
in handy now that we're livin' low carb!)
--
Sherry
364/319/195
low carb since 4/3/05
http://lowcarb.owly.net - NEW PICS 6/30 - NEW RECIPES 7/4

"Marsha" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Sherry said:

"Marsha" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

[email hidden] wrote:

> Sure. But low carb bread, in moderate amounts?
>

Aaarrrrgghhhh!!!

Marsha <<<<<banging head against wall

Hey - if someone wants it, fine. If not, fine. It's not THAT big a
deal...sheesh...

You're completely missing the point.

Marsha/Ohio

Oh, that's ok then...forget I said anything 🙂.
--
Sherry
364/319/195
low carb since 4/3/05
http://lowcarb.owly.net - NEW PICS 6/30 - NEW RECIPES 7/4

When I have fried eggs, sometimes I'd like a piece of toast to soak up
the yolk. I now use a sausage patty instead, which works ok. Sometimes
I think this is stupid, because a slice of bread has fewer calories than
the sausage, so how is eating the sausage going to help me lose weight?
But then I remember that pre-LC, I'd have eaten the toast AND the
sausage anyway.

What's difficult for me with the low-carb lifestyle isn't missing the
foods themselves, but missing the functionality. Like how bread can
hold stuff and make it more convenient. Which, imo, is one of the things
that makes low-carb work. Since I can't eat a bunless burger while
driving (without making a big mess anyway) I don't eat while I drive
anymore. Since there's nothing in the house like chips that I can just
open and munch on (can't stand pork rinds) I don't mindlessly munch.
The most convenient food around here right now is the bagged salad, so
if I want to be lazy and not cook, that's what's available. Everything
else requires some thought and preparation, which for me is what has
been the biggest lifestyle change. Making eating less convenient means
I end up only eating when I'm truly hungry.

In article <[email hidden]>,

JC Der Koenig said:

Do you seriously think that eating bread is going to help you?

Do you think that eating fake bread is going to help you create a new
lifestyle?

If you're not going to get serious, why even bother?

--
Most people are dumb as bricks; some people are dumber than that. -- MFW

<[email hidden]> wrote in message
news:[email hidden]...

Sure. But low carb bread, in moderate amounts?

JC Der Koenig said:

Relatively speaking, bread is how relatively many people got relatively
fat
in the first place.

--
Most people are dumb as bricks; some people are dumber than that. -- MFW

<[email hidden]> wrote in message
news:[email hidden]...

Maybe not, but relatively speaking, there is such a thing as low-carb
bread.

JC Der Koenig said:

Bread is not low carb.

--
Most people are dumb as bricks; some people are dumber than that. --
MFW

"Sherry" <[email hidden]> wrote in message
news:[email hidden]...
> I've been tweaking various recipes to try and come up with more fiber
> in
> my
> diet (I aim for 30g/day) as well as things to keep my husband's
> lunches
> interesting. I've come up with these and they are, if I may say so
> myself,
> delicious. You can take 'em or leave 'em if you're not interested,
> but
> for
> those who are, here is the recipe:
>
> 2c CarbQuik (www.netrition.com)
> ½c High Gluten Wheat Flour (www.netrition.com)
> 1c flax meal
> ½ tsp. salt
> 3T butter, room temp
> 1½c hot tap water
>
> Mix dry ingredients thoroughly; create a well in the center; put
> butter
> in
> well. Add 1 cup of hot water and stir it in, then add more as needed
> to
> form a medium-stiff dough; you may not need to use all the water. Let
> rest
> for 10 minutes.
>
> Press dough out onto a buttered jelly-roll size baking pan with
> buttered
> fingers; score into 14 equal pieces. Bake at 350ºF until lightly
> browned.
> Cut at scores and remove from pan to baking rack (bottom will be moist
> and
> needs air to dry) to let cool. (I store mine on the racks in my
> dehydrator - off of course.)
>
> These are regular bread-sized pieces, and kept their firmness and
> didn't
> get
> soggy in my husband's lunchbox when I used them for tuna salad
> sandwiches -
> a big plus! And I'm guessing the dough will make a fine pizza crust
> as
> well...I'll try it sometime this week.
>
> Here are the numbers (per piece):
> kcal - 117
> fat/sat - 14/3.5g
> carb - 10.7g
> fiber - 9.1g
> net carb - 1.6g
> protein - 14g
>
> (My business revolves around the creation of foods - and it sure is
> coming
> in handy now that we're livin' low carb!)
> --
> Sherry
> 364/319/195
> low carb since 4/3/05
> http://lowcarb.owly.net - NEW PICS 6/30 - NEW RECIPES 7/4
>
>

--
http://www.mindspring.com/~lunachick

He wont. He is as stoic as a bot. He has no feeling for others. no
sympathy no empathy no pity. He is consummed with "self" only.
Laureen

JOLINDA RANEY said:

Oops. Accidently sent to sender and not group. JC., Sorry. Don't freak
when you get an email from me. LOL

"JC Der Koenig" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Bread is not low carb.

--
Most people are dumb as bricks; some people are dumber than that. -- MFW

"Sherry" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I've been tweaking various recipes to try and come up with more fiber in
my
diet (I aim for 30g/day) as well as things to keep my husband's lunches
interesting. I've come up with these and they are, if I may say so
myself,
delicious. You can take 'em or leave 'em if you're not interested, but
for
those who are, here is the recipe:

2c CarbQuik (www.netrition.com)
½c High Gluten Wheat Flour (www.netrition.com)
1c flax meal
½ tsp. salt
3T butter, room temp
1½c hot tap water

Mix dry ingredients thoroughly; create a well in the center; put butter
in
well. Add 1 cup of hot water and stir it in, then add more as needed to
form a medium-stiff dough; you may not need to use all the water. Let
rest
for 10 minutes.

Press dough out onto a buttered jelly-roll size baking pan with buttered
fingers; score into 14 equal pieces. Bake at 350ºF until lightly
browned.
Cut at scores and remove from pan to baking rack (bottom will be moist
and
needs air to dry) to let cool. (I store mine on the racks in my
dehydrator - off of course.)

These are regular bread-sized pieces, and kept their firmness and didn't
get
soggy in my husband's lunchbox when I used them for tuna salad
sandwiches -
a big plus! And I'm guessing the dough will make a fine pizza crust as
well...I'll try it sometime this week.

Here are the numbers (per piece):
kcal - 117
fat/sat - 14/3.5g
carb - 10.7g
fiber - 9.1g
net carb - 1.6g
protein - 14g

(My business revolves around the creation of foods - and it sure is
coming
in handy now that we're livin' low carb!)
--
Sherry
364/319/195
low carb since 4/3/05
http://lowcarb.owly.net - NEW PICS 6/30 - NEW RECIPES 7/4

JC Der Koenig said:

Do you seriously think that eating bread is going to help you?

Probably not. I haven't eaten bread in like, three months now.

Quoted message said:

Do you think that eating fake bread is going to help you create a new
lifestyle?

Well, I don't know. Perhaps for some, in moderation.

Quoted message said:

If you're not going to get serious, why even bother?

I'm just asking questions. Don't assume. Remember, when you assume,
that makes an ass out of Uma Thurman.

Quoted message said:

--
Most people are dumb as bricks; some people are dumber than that. -- MFW

<[email hidden]> wrote in message
news:[email hidden]...

Sure. But low carb bread, in moderate amounts?

JC Der Koenig said:

Relatively speaking, bread is how relatively many people got relatively
fat
in the first place.

--
Most people are dumb as bricks; some people are dumber than that. -- MFW

<[email hidden]> wrote in message
news:[email hidden]...

Maybe not, but relatively speaking, there is such a thing as low-carb
bread.

JC Der Koenig said:

Bread is not low carb.

--
Most people are dumb as bricks; some people are dumber than that. --
MFW

"Sherry" <[email hidden]> wrote in message
news:[email hidden]...
> I've been tweaking various recipes to try and come up with more fiber
> in
> my
> diet (I aim for 30g/day) as well as things to keep my husband's
> lunches
> interesting. I've come up with these and they are, if I may say so
> myself,
> delicious. You can take 'em or leave 'em if you're not interested,
> but
> for
> those who are, here is the recipe:
>
> 2c CarbQuik (www.netrition.com)
> ½c High Gluten Wheat Flour (www.netrition.com)
> 1c flax meal
> ½ tsp. salt
> 3T butter, room temp
> 1½c hot tap water
>
> Mix dry ingredients thoroughly; create a well in the center; put
> butter
> in
> well. Add 1 cup of hot water and stir it in, then add more as needed
> to
> form a medium-stiff dough; you may not need to use all the water. Let
> rest
> for 10 minutes.
>
> Press dough out onto a buttered jelly-roll size baking pan with
> buttered
> fingers; score into 14 equal pieces. Bake at 350ºF until lightly
> browned.
> Cut at scores and remove from pan to baking rack (bottom will be moist
> and
> needs air to dry) to let cool. (I store mine on the racks in my
> dehydrator - off of course.)
>
> These are regular bread-sized pieces, and kept their firmness and
> didn't
> get
> soggy in my husband's lunchbox when I used them for tuna salad
> sandwiches -
> a big plus! And I'm guessing the dough will make a fine pizza crust
> as
> well...I'll try it sometime this week.
>
> Here are the numbers (per piece):
> kcal - 117
> fat/sat - 14/3.5g
> carb - 10.7g
> fiber - 9.1g
> net carb - 1.6g
> protein - 14g
>
> (My business revolves around the creation of foods - and it sure is
> coming
> in handy now that we're livin' low carb!)
> --
> Sherry
> 364/319/195
> low carb since 4/3/05
> http://lowcarb.owly.net - NEW PICS 6/30 - NEW RECIPES 7/4
>
>

Marsha said:

Sherry said:

"Marsha" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

[email hidden] wrote:

> Sure. But low carb bread, in moderate amounts?
>

Aaarrrrgghhhh!!!

Marsha <<<<<banging head against wall

Hey - if someone wants it, fine. If not, fine. It's not THAT big a
deal...sheesh...

You're completely missing the point.

Marsha/Ohio

What's the point, O Gnasher of Teeth?

I don't work at IBM.

:-)

--
Most people are dumb as bricks; some people are dumber than that. -- MFW

"JOLINDA RANEY" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Oops. Accidently sent to sender and not group. JC., Sorry. Don't freak
when you get an email from me. LOL

"JC Der Koenig" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Bread is not low carb.

--
Most people are dumb as bricks; some people are dumber than that. -- MFW

"Sherry" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I've been tweaking various recipes to try and come up with more fiber in
my
diet (I aim for 30g/day) as well as things to keep my husband's lunches
interesting. I've come up with these and they are, if I may say so
myself,
delicious. You can take 'em or leave 'em if you're not interested, but
for
those who are, here is the recipe:

2c CarbQuik (www.netrition.com)
½c High Gluten Wheat Flour (www.netrition.com)
1c flax meal
½ tsp. salt
3T butter, room temp
1½c hot tap water

Mix dry ingredients thoroughly; create a well in the center; put butter
in
well. Add 1 cup of hot water and stir it in, then add more as needed to
form a medium-stiff dough; you may not need to use all the water. Let
rest
for 10 minutes.

Press dough out onto a buttered jelly-roll size baking pan with buttered
fingers; score into 14 equal pieces. Bake at 350ºF until lightly
browned.
Cut at scores and remove from pan to baking rack (bottom will be moist
and
needs air to dry) to let cool. (I store mine on the racks in my
dehydrator - off of course.)

These are regular bread-sized pieces, and kept their firmness and didn't
get
soggy in my husband's lunchbox when I used them for tuna salad
sandwiches -
a big plus! And I'm guessing the dough will make a fine pizza crust as
well...I'll try it sometime this week.

Here are the numbers (per piece):
kcal - 117
fat/sat - 14/3.5g
carb - 10.7g
fiber - 9.1g
net carb - 1.6g
protein - 14g

(My business revolves around the creation of foods - and it sure is
coming
in handy now that we're livin' low carb!)
--
Sherry
364/319/195
low carb since 4/3/05
http://lowcarb.owly.net - NEW PICS 6/30 - NEW RECIPES 7/4

Lack of convenience one facet of what makes it work.

There are many more.

--

Eat less, exercise more. -- MFW

--
"Luna" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

When I have fried eggs, sometimes I'd like a piece of toast to soak up
the yolk. I now use a sausage patty instead, which works ok. Sometimes
I think this is stupid, because a slice of bread has fewer calories than
the sausage, so how is eating the sausage going to help me lose weight?
But then I remember that pre-LC, I'd have eaten the toast AND the
sausage anyway.

What's difficult for me with the low-carb lifestyle isn't missing the
foods themselves, but missing the functionality. Like how bread can
hold stuff and make it more convenient. Which, imo, is one of the things
that makes low-carb work. Since I can't eat a bunless burger while
driving (without making a big mess anyway) I don't eat while I drive
anymore. Since there's nothing in the house like chips that I can just
open and munch on (can't stand pork rinds) I don't mindlessly munch.
The most convenient food around here right now is the bagged salad, so
if I want to be lazy and not cook, that's what's available. Everything
else requires some thought and preparation, which for me is what has
been the biggest lifestyle change. Making eating less convenient means
I end up only eating when I'm truly hungry.

In article <[email hidden]>,

JC Der Koenig said:

Do you seriously think that eating bread is going to help you?

Do you think that eating fake bread is going to help you create a new
lifestyle?

If you're not going to get serious, why even bother?

--
Most people are dumb as bricks; some people are dumber than that. -- MFW

<[email hidden]> wrote in message
news:[email hidden]...

Sure. But low carb bread, in moderate amounts?

JC Der Koenig said:

Relatively speaking, bread is how relatively many people got relatively
fat
in the first place.

--
Most people are dumb as bricks; some people are dumber than that. --
MFW

<[email hidden]> wrote in message
news:[email hidden]...

Maybe not, but relatively speaking, there is such a thing as low-carb
bread.

JC Der Koenig wrote:
> Bread is not low carb.
>
> --
> Most people are dumb as bricks; some people are dumber than that. --
> MFW
>
>
> "Sherry" <[email hidden]> wrote in message
> news:[email hidden]...
> > I've been tweaking various recipes to try and come up with more
> > fiber
> > in
> > my
> > diet (I aim for 30g/day) as well as things to keep my husband's
> > lunches
> > interesting. I've come up with these and they are, if I may say so
> > myself,
> > delicious. You can take 'em or leave 'em if you're not interested,
> > but
> > for
> > those who are, here is the recipe:
> >
> > 2c CarbQuik (www.netrition.com)
> > ½c High Gluten Wheat Flour (www.netrition.com)
> > 1c flax meal
> > ½ tsp. salt
> > 3T butter, room temp
> > 1½c hot tap water
> >
> > Mix dry ingredients thoroughly; create a well in the center; put
> > butter
> > in
> > well. Add 1 cup of hot water and stir it in, then add more as
> > needed
> > to
> > form a medium-stiff dough; you may not need to use all the water.
> > Let
> > rest
> > for 10 minutes.
> >
> > Press dough out onto a buttered jelly-roll size baking pan with
> > buttered
> > fingers; score into 14 equal pieces. Bake at 350ºF until lightly
> > browned.
> > Cut at scores and remove from pan to baking rack (bottom will be
> > moist
> > and
> > needs air to dry) to let cool. (I store mine on the racks in my
> > dehydrator - off of course.)
> >
> > These are regular bread-sized pieces, and kept their firmness and
> > didn't
> > get
> > soggy in my husband's lunchbox when I used them for tuna salad
> > sandwiches -
> > a big plus! And I'm guessing the dough will make a fine pizza
> > crust
> > as
> > well...I'll try it sometime this week.
> >
> > Here are the numbers (per piece):
> > kcal - 117
> > fat/sat - 14/3.5g
> > carb - 10.7g
> > fiber - 9.1g
> > net carb - 1.6g
> > protein - 14g
> >
> > (My business revolves around the creation of foods - and it sure is
> > coming
> > in handy now that we're livin' low carb!)
> > --
> > Sherry
> > 364/319/195
> > low carb since 4/3/05
> > http://lowcarb.owly.net - NEW PICS 6/30 - NEW RECIPES 7/4
> >
> >

--
http://www.mindspring.com/~lunachick

If you consumed part of yourself, you'd be smaller.

--
You take stupid to a new level. -- MFW

"Laureen" <[email hidden]> wrote in message
news:[email hidden]...
He wont. He is as stoic as a bot. He has no feeling for others. no
sympathy no empathy no pity. He is consummed with "self" only.
Laureen

JOLINDA RANEY said:

Oops. Accidently sent to sender and not group. JC., Sorry. Don't freak
when you get an email from me. LOL

"JC Der Koenig" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Bread is not low carb.

--
Most people are dumb as bricks; some people are dumber than that. --
MFW

"Sherry" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I've been tweaking various recipes to try and come up with more fiber
in
my
diet (I aim for 30g/day) as well as things to keep my husband's lunches
interesting. I've come up with these and they are, if I may say so
myself,
delicious. You can take 'em or leave 'em if you're not interested, but
for
those who are, here is the recipe:

2c CarbQuik (www.netrition.com)
½c High Gluten Wheat Flour (www.netrition.com)
1c flax meal
½ tsp. salt
3T butter, room temp
1½c hot tap water

Mix dry ingredients thoroughly; create a well in the center; put butter
in
well. Add 1 cup of hot water and stir it in, then add more as needed
to
form a medium-stiff dough; you may not need to use all the water. Let
rest
for 10 minutes.

Press dough out onto a buttered jelly-roll size baking pan with
buttered
fingers; score into 14 equal pieces. Bake at 350ºF until lightly
browned.
Cut at scores and remove from pan to baking rack (bottom will be moist
and
needs air to dry) to let cool. (I store mine on the racks in my
dehydrator - off of course.)

These are regular bread-sized pieces, and kept their firmness and
didn't
get
soggy in my husband's lunchbox when I used them for tuna salad
sandwiches -
a big plus! And I'm guessing the dough will make a fine pizza crust
as
well...I'll try it sometime this week.

Here are the numbers (per piece):
kcal - 117
fat/sat - 14/3.5g
carb - 10.7g
fiber - 9.1g
net carb - 1.6g
protein - 14g

(My business revolves around the creation of foods - and it sure is
coming
in handy now that we're livin' low carb!)
--
Sherry
364/319/195
low carb since 4/3/05
http://lowcarb.owly.net - NEW PICS 6/30 - NEW RECIPES 7/4