Various Topics on Diabetes

..

I used to make bread without a machine, but I got tired of getting flour all
over the dining room.
bj

"Chris Malcolm" <cam@holyrood.ed.ac.uk> wrote in message
news:cau4r1$i3t$1@scotsman.ed.ac.uk...
> "Julie Bove" <jnospambove@bestweb.net> writes:
>
> >I plan to buy a bread
> >machine after I move, so I can make my own.
>
> You don't need a machine. I made our bread twice a week for two years
> without a machine. Then local bakeries improved, so I stopped.
>

....

"bj" <bjones44@bellatlantic.net> wrote in message
news:lREAc.273$mG4.113@nwrddc03.gnilink.net...
> I used to make bread without a machine, but I got tired of getting flour
all
> over the dining room.

I just eat it without a machine

The bread that is, not the dining room, I Leave that on the side of the
plate.


Beav

.. ..v.. ..ders..

On Thu, 17 Jun 2004 18:32:09 -0400, "Julie Bove"
<jnospambove@bestweb.net> wrote:

>
>
>
>
>"Eris" <Vithant01@comcast.net> wrote in message
>news:utt3d0h4e1f6vho04i3o66knv97d1oja13@4ax.com.. .
>> I noticed that my multigran bread was 15 grams of carbohydrates per
>> slice. I might as well have a Hershey bar. What can I use for toast
>> and sandwiches.
>
>A Hershey bar has more carbs than that. Also, remember that your bread
>contains fiber, if indeed it is a whole grain bread. The term "multigrain"
>means nothing. Check all the various breads. Carb count varies widely.
>I'm currently eating a bread called Very Thin by Pepperidge Farms. 3 slices
>have 24 calories. It's white bread. Not the best thing to eat
>nutritionally, but okay for toast and an occasional sandwich. I'm not a big
>sandwich lover. I also buy rye bread and some of the "light" breads. My
>biggest concerns, aside from carbs are soy, transfats and high fructose corn
>syrup. With the exception of one local brand of rye bread, I've yet to find
>any that don't have at least one of those things in them. So I basically
>look at what is available to me at the time I'm shopping. I compare the
>pull dates, trying to find something that doesn't expire right away, and
>then decide on which one has the least of the evils. I plan to buy a bread
>machine after I move, so I can make my own.

I have been experimenting with homemade low carb bread. I found that I
needed to increase fat levels to get a reasonable result.

I am taking a conventional whole grain, multi-grain recipe, adding more
fibre in the form of a wheat fibre breakfast cereal additive, then
adding baking soda to what was a yeast bread. (Still retaining the
yeast.) I found that I needed to add more fat (15%) or it came out like
crumbly toast.

It works better without the multi-grain added, but it is still
reasonable, and I have reduced the (effective) carb content by 40%. It
is lighter, more like Italian, or Soda bread, in texture, still tasty,
but does go stale very quickly. It needs to be kept in a refrigerator.

It works best with a whole grain rye flour without adding separate whole
grains. Effectively I end up with something the same size as a 750gm
loaf that has a lighter texture (more airspace bubbles) and weighs only
480-520 gm, and with far more fibre. Toasted, it tastes great, fresh, it
tastes a little stale even when still warm from the oven.

I will keep working on it and post a recipe when I get it down pat.

I am not eating bread yet, just tasting it, but when I add it back into
my diet I would like to have fresh made low carb available.

Has anyone else tried making their own low carb bread?

Regards


David

..r.. ..lco..

"bj" <bjones44@bellatlantic.net> writes:

>"Chris Malcolm" <cam@holyrood.ed.ac.uk> wrote in message
>news:cau4r1$i3t$1@scotsman.ed.ac.uk...
>> "Julie Bove" <jnospambove@bestweb.net> writes:
>>
>> >I plan to buy a bread
>> >machine after I move, so I can make my own.
>>
>> You don't need a machine. I made our bread twice a week for two years
>> without a machine. Then local bakeries improved, so I stopped.

>I used to make bread without a machine, but I got tired of getting flour all
>over the dining room.

You're supposed to do food preparation in the kitchen.
--
Chris Malcolm cam@infirmatics.ed.ac.uk +44 (0)131 651 3445 DoD #205
IPAB, Informatics, JCMB, King's Buildings, Edinburgh, EH9 3JZ, UK
[http://www.dai.ed.ac.uk/homes/cam/]

..r.. ..lco..

J David Anderson <jdavidanderson_@hotmail.com> writes:

>I have been experimenting with homemade low carb bread. I found that I
>needed to increase fat levels to get a reasonable result.

>I am taking a conventional whole grain, multi-grain recipe, adding more
>fibre in the form of a wheat fibre breakfast cereal additive, then
>adding baking soda to what was a yeast bread. (Still retaining the
>yeast.) I found that I needed to add more fat (15%) or it came out like
>crumbly toast.

>It works better without the multi-grain added, but it is still
>reasonable, and I have reduced the (effective) carb content by 40%. It
>is lighter, more like Italian, or Soda bread, in texture, still tasty,
>but does go stale very quickly. It needs to be kept in a refrigerator.

>It works best with a whole grain rye flour without adding separate whole
>grains. Effectively I end up with something the same size as a 750gm
>loaf that has a lighter texture (more airspace bubbles) and weighs only
>480-520 gm, and with far more fibre. Toasted, it tastes great, fresh, it
>tastes a little stale even when still warm from the oven.

>I will keep working on it and post a recipe when I get it down pat.

You might like to make friends with your local Jewish baker. They're
often very good at making rye-based breads which go stale very very
slowly.
--
Chris Malcolm cam@infirmatics.ed.ac.uk +44 (0)131 651 3445 DoD #205
IPAB, Informatics, JCMB, King's Buildings, Edinburgh, EH9 3JZ, UK
[http://www.dai.ed.ac.uk/homes/cam/]

....bi..

Eris wrote:

> On Thu, 17 Jun 2004 14:57:35 -0700, Jennifer
> <jenniferNOSPAM@earthlink.net> wrote:
>
>
>> You don't say where you are...

> Muskegon, Mi

if you go to:

http://www.traderjoes.com/locations/index.asp

and select Michigan, you'll find addresses for:

Ann Arbor

Farmington Hills

Royal Oaks

bill

..

> >"Chris Malcolm" <cam@holyrood.ed.ac.uk> wrote
> >>
> >> You don't need a machine. I made our bread twice a week for two
yearswithout a machine. Then local bakeries improved, so I stopped.
> > >

> "bj" <bjones44@bellatlantic.net> writes:
>
> >I used to make bread without a machine, but I got tired of getting flour
all over the dining room.
>

"Chris Malcolm" wrote ...
> You're supposed to do food preparation in the kitchen.
> --

I have a very small kitchen, and the dining room table is the only place of
a good height for doing dough-kneading on (also turkey-carving). Yes, I
could use a stool at the kitchen counter, but I might forget/move about/fall
off!

When you have limited space & facilities, you have to make do -- & maybe do
things "the wrong way" according to others.

bj

....

"Chris Malcolm" <cam@holyrood.ed.ac.uk> wrote in message
news:cb0qel$nmd$1@scotsman.ed.ac.uk...
> "bj" <bjones44@bellatlantic.net> writes:
>
> >"Chris Malcolm" <cam@holyrood.ed.ac.uk> wrote in message
> >news:cau4r1$i3t$1@scotsman.ed.ac.uk...
> >> "Julie Bove" <jnospambove@bestweb.net> writes:
> >>
> >> >I plan to buy a bread
> >> >machine after I move, so I can make my own.
> >>
> >> You don't need a machine. I made our bread twice a week for two years
> >> without a machine. Then local bakeries improved, so I stopped.
>
> >I used to make bread without a machine, but I got tired of getting flour
all
> >over the dining room.
>
> You're supposed to do food preparation in the kitchen.

Actually, that's wimmins work, so your WIFE is supposed to do that :-))

You're just supposed to eat it

Beav

..l.. ....

"Chris Malcolm" <cam@holyrood.ed.ac.uk> wrote in message
news:cb0qel$nmd$1@scotsman.ed.ac.uk...
> "bj" <bjones44@bellatlantic.net> writes:
>
> >"Chris Malcolm" <cam@holyrood.ed.ac.uk> wrote in message
> >news:cau4r1$i3t$1@scotsman.ed.ac.uk...
> >> "Julie Bove" <jnospambove@bestweb.net> writes:
> >>
> >> >I plan to buy a bread
> >> >machine after I move, so I can make my own.
> >>
> >> You don't need a machine. I made our bread twice a week for two years
> >> without a machine. Then local bakeries improved, so I stopped.

I can make bread from scratch, but simply don't have the time, nor should I
be standing up long enough to do the kneading, etc. That's where I think a
bread machine would come in handy. The kitchen I have currently is really
too small for making bread in. I tried it once, and it was a royal pain. I
just don't have the counter space to work on. I have a card table set up in
there, but it contains two bread boxes (have to use them because of the mice
around here) and other things that won't fit in the cupboards.
>
> >I used to make bread without a machine, but I got tired of getting flour
all
> >over the dining room.
>
> You're supposed to do food preparation in the kitchen.

Unless you have a very small kitchen without room for so much as a table,
and then you do it in the dining room. I've lived in many such places.
Honestly, I don't know who designs some of these kitchens! If I could
design my own home, I'd make the kitchen big enough to live in! I'd also
have overly large bathrooms.

--
Type 2
http://users.bestweb.net/~jbove/

..ffers..

Eris wrote:

> On Thu, 17 Jun 2004 14:57:35 -0700, Jennifer
> <jenniferNOSPAM@earthlink.net> wrote:
>
>
>>You don't say where you are... but Oroweat has a 100% Whole Wheat Light
>>bread that's 18g for TWO slices... with 7g of fiber... for a net carb
>>count of 5.5g a slice.
>>
>>And it's tasty too.
>>
>>Jennifer
>
>
> Muskegon, Mi
>

I have been to two Super Walmart stores this week, one in Tennessee and
the other in West Virginia. Each store had about 3 or 4 kinds of low
carb bread at a reasonable price, i.e., $1.50 to 1.80 per loaf.

Frank