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tamarian
Sun, Dec-02-01, 19:49
Auto generated link to page (Please do not remove): http://www.lowcarb.ca/recipes/rrecipe015.html
shelley
Mon, Dec-03-01, 19:51
I notice none of these recipes have the carb count, do you know them?
Thanks, Shelley.
slawrie
Sat, Feb-01-03, 15:34
Sounds so good. BUT what is the carb count? I'd love to make this. Thx. slawrie
algoan
Wed, Feb-05-03, 18:53
Hello, newbie here. I got so excited when I saw this recipe that I rushed to the kitchen to make it. But I think there may be something missing in the ingredient list. My dough wasn't doughy at all, it was more like sticky dry crumbs. I still put it in the loaf pan and baked it thinking that it was just one of those off-the-wall LC recipes. But it came out dry, flat (only 1/2" thick) and had no flavor.

It seems that salt is missing from the ingredients, but I can't figure out what else I may have done wrong (or if something else is missing from the instructions). I double-checked everything and measured carefully. Can someone help?? We're dying for an interesting breakfast bread!
Karen
Thu, Feb-06-03, 02:05
I was so curious that I had to mix up the ingredients to see what happened and I got a smooth, thick batter. I don't know what to tell you. Did you measure carefully and use the ingredients listed? There is a difference between soy flour, soy protein and soy powder.

This wouldn't rise very high anywhay because there is no gluten to provide structure. And IMHO, a bread made from all soy products would be...lacking. The bread I think is very good is Final Bread by Kay.

Have a look through the Los-Carb Kitchen for breakfast ideas and in Low Carb recipes at the top of the page under Readers Recipes for breakfast ideas. The pork rind french toast is very good!

Karen
algoan
Thu, Feb-06-03, 07:34
Karen, thanks for your reply. I did measure very carefully and I definitely used soy flour and soy protein (I just went to double-check). It was almost like I needed more liquid, but I wasn't sure which one to increase. Now I am more determined than ever to make this work and I'm going to give it another go this afternoon.

I'll also look into those other recipes you mentioned. Thanks again!