Active Low-Carber Forums
Atkins diet and low carb discussion provided free for information only, not as medical advice.
Home Plans Tips Recipes Tools Stories Studies Products
Active Low-Carber Forums
A sugar-free zone


Welcome to the Active Low-Carber Forums.
Support for Atkins diet, Protein Power, Neanderthin (Paleo Diet), CAD/CALP, Dr. Bernstein Diabetes Solution and any other healthy low-carb diet or plan, all are welcome in our lowcarb community. Forget starvation and fad diets -- join the healthy eating crowd! You may register by clicking here, it's free!

Go Back   Active Low-Carber Forums > Main Low-Carb Diets Forums & Support > Local Low-Carbers & Support Groups > Australia / New Zealand
User Name
Password
Register FAQ Members Calendar Mark Forums Read Search Gallery My P.L.A.N. Survey


Reply
 
Thread Tools Display Modes
  #1   ^
Old Fri, Feb-20-04, 18:46
voodaloo's Avatar
voodaloo voodaloo is offline
Registered Member
Posts: 49
 
Plan: Atkins
Stats: 238/194/176 Male 170 cm
BF:
Progress: 71%
Location: Gold Coast,Australia
Default My Bread Substitute...

MY BREAD SUBSTITUTE
It looks like a bread, it tastes like a bread and I use it as a bread
...Over the last six months I have refined the receipe to the point
where it now forms the base of my LC foods...It's quick to make,(5
minutes to mix, 40 minutes to cook, 2 minutes to clean up and two days
to eat), it's very filling and it's LOW CARB...You can toast it, you
can make sandwiches with it, sliced thin you can use it as a pizza
base...If you did it with HC bread you can do it with this and not feel
guilty...

Ingredients...
2 cups Fibre Mix (see note 1)
1 tb/s Baking Powder
1 t/s Salt
½ cup Grated Cheese (Dry mix these 4 ingredients)

2 Eggs
1 tb/s Oil (I use flaxseed oil, canola or olive oil is ok)
1 cup Water
¼ cup Cream

Mix well and put into non stick 220mmX110mm meatloaf tin (I line mine
with baking paper)...Cook in preheated oven at 190deg for 40-45
minutes...Turn out to cool on wire rack...ENJOY...I store mine in a paper towel lined plastic container in the fridge...Sliced about 7mm to
8mm thick, it holds together well because of the cheese...This receipe
will keep you regular too which is a problem when low carbing...

Note 1..
For the fibre mix I use
2kg LSA
1kg Phsallm Husks
½kg WPConcentrate (I use WPIsolate if $'s permit)

I premix and store the above ingredients in a large plastic container
and is enough for about 10 loaves...
Reply With Quote
Sponsored Links
  #2   ^
Old Fri, Feb-20-04, 18:56
mishimc mishimc is offline
Registered Member
Posts: 49
 
Plan: South Beach Diet
Stats: 184/174/154 Female 67 inches
BF:
Progress: 33%
Location: Australia
Default

Bread is the thing that I miss most of all on a low carb plan. Thank you for posting your recipe - I will definitely try to make it.
Just wondering how many carbs approx in a slice [I know slices will differ in size but just a general idea would be nice to know]
Another question - what is the difference between Whey protein concentrate and whey protein isolate? I managed to get some WPC brand In Shape which seemed to have the lowest carbs in it. Is there something with less carbs than 2.9 per 50grams? Many thanks, Jean
Reply With Quote
  #3   ^
Old Fri, Feb-20-04, 19:04
voodaloo's Avatar
voodaloo voodaloo is offline
Registered Member
Posts: 49
 
Plan: Atkins
Stats: 238/194/176 Male 170 cm
BF:
Progress: 71%
Location: Gold Coast,Australia
Default

Hi Jean..There are about 10 grams in the whole loaf..WPI is the most pure with no carbs but costs twice the $'s of concentrate ..I make a loaf every third day on average ...John...
Reply With Quote
  #4   ^
Old Fri, Feb-20-04, 19:47
voodaloo's Avatar
voodaloo voodaloo is offline
Registered Member
Posts: 49
 
Plan: Atkins
Stats: 238/194/176 Male 170 cm
BF:
Progress: 71%
Location: Gold Coast,Australia
Default

Hi Jean.... Go to page 6 and read ...Had BIG Craving...
Reply With Quote
  #5   ^
Old Fri, Feb-20-04, 21:09
mishimc mishimc is offline
Registered Member
Posts: 49
 
Plan: South Beach Diet
Stats: 184/174/154 Female 67 inches
BF:
Progress: 33%
Location: Australia
Default

Thanks John for your prompt help and congrats for how well you are doing with your eating plan. On my plan, all my carbs are eaten with or after the evening meal so I am finding it hard to have variety during the day.
Will go look for these muffins!!! Jean
Reply With Quote
  #6   ^
Old Mon, Feb-23-04, 19:50
mishimc mishimc is offline
Registered Member
Posts: 49
 
Plan: South Beach Diet
Stats: 184/174/154 Female 67 inches
BF:
Progress: 33%
Location: Australia
Default

This morning I made the bread - was so dubious as to how it would turn out after seeing the mixture but I must say it is delicious!! Even more so I guess after having had no bread for three weeks now!!
I have stored it in the paper towel in the plastic container in the frig and that is something I am going to enjoy very much whenever I NEED some bread!
Next time I buy Whey protein powder, I will ask for the WPI and the one with the lowest Carb count.
Many thanks John for your recipe and I will make some muffins using the same recipe as I love that crunchy crust. Jean
Reply With Quote
  #7   ^
Old Wed, Feb-25-04, 19:08
concupnz concupnz is offline
New Member
Posts: 7
 
Plan: Atkins
Stats: 280/242/190 Male 175cm
BF:
Progress:
Question Bread

John,
just wondering what LSA stands for.Your recipe looks great and I am keen to try it.I currently buy my low carb bread,costs $14 per loaf!
Reply With Quote
  #8   ^
Old Wed, Feb-25-04, 19:58
Grendeldog's Avatar
Grendeldog Grendeldog is offline
Contributing Member
Posts: 228
 
Plan: Atkins (restart 1/5/04)
Stats: 198/185/145 Female 5' 4"
BF:
Progress: 25%
Location: Rhode Island, USA
Default

Yes, what is LSA, and I'm guessing that the 'Phsallm' is Psyllium? If so, do you use the whole husks or powdered husks? Thanks!
Reply With Quote
  #9   ^
Old Wed, Feb-25-04, 20:25
Grendeldog's Avatar
Grendeldog Grendeldog is offline
Contributing Member
Posts: 228
 
Plan: Atkins (restart 1/5/04)
Stats: 198/185/145 Female 5' 4"
BF:
Progress: 25%
Location: Rhode Island, USA
Default

Hi again - I did some further searching and found that LSA is a mix of Linseed, Sunflower and Almond. (In the US, we call it Flax instead of Linseed ... if any of you guys care! )
Reply With Quote
  #10   ^
Old Sun, Feb-29-04, 20:58
CherylAust's Avatar
CherylAust CherylAust is offline
Senior Member
Posts: 340
 
Plan: aitkins
Stats: 198/198/143 Female 155cm
BF:
Progress: 0%
Location: Sydney, Australia
Default

thanks for this recipe, I have just made my second loaf. I wanted to see I could get more air into the mix, trying for a lighter slice so I tried beating the egg whites. Was hoping to beat them til soft peaks but was disturbed by a visitor so had to fold them into the rest of the mix at the frothy stage. Did seem to make a little difference, next time I'll try it.

I tend to freeze mine, slice it up first and take slices when I need them.

Recipe's definintely a keeper.

Cheryl
Reply With Quote
  #11   ^
Old Mon, Mar-01-04, 07:03
SamyT SamyT is offline
New Member
Posts: 18
 
Plan: atkins
Stats: // Female 172
BF:
Progress:
Default

Total newbie here and I have a few questions..

Where would I get LSA, WPIsolate (and what brand is preferable?) and Psyllium husks (and do they need to be powdered?)?

I don't bake normally, so I'm even more clueless LOL
Reply With Quote
  #12   ^
Old Mon, Mar-01-04, 09:10
Starmaker's Avatar
Starmaker Starmaker is offline
Senior Member
Posts: 253
 
Plan: Dirty Carnivore
Stats: 197/150/135 Female 5'6
BF:
Progress: 76%
Location: Saskatchewan
Default

Does WPIsolate stand for whey protein isolate? and does the physl husks have to be ground up? Also I can't find anything called LSA anywhere..... where is the person who started this thread? lol
Reply With Quote
  #13   ^
Old Mon, Mar-01-04, 20:44
sambalam sambalam is offline
Senior Member
Posts: 276
 
Plan: paleo
Stats: 145/145/114 Female 161
BF:
Progress: 0%
Location: Melbourne, Australia
Default

the LSA can be found in health food shops and also in the health food section of supermarkets, i buy mine from coles, it is linseed, sunflower seeds and almonds ground up and mixed. WPI does stand for whey protein isolate, and psylluim husks are usually sold same as LSA and generally ground. hope this helps.
Reply With Quote
  #14   ^
Old Mon, Mar-01-04, 22:42
voodaloo's Avatar
voodaloo voodaloo is offline
Registered Member
Posts: 49
 
Plan: Atkins
Stats: 238/194/176 Male 170 cm
BF:
Progress: 71%
Location: Gold Coast,Australia
Default

Hi mishimc
How did the muffins go ...moreish eh ...where in Aust. are you ?...
For our Canadian visitor, I'm in Queensland Ausrtalia...hope you can find LSA where you are ....John
Reply With Quote
  #15   ^
Old Tue, Mar-02-04, 18:39
mishimc mishimc is offline
Registered Member
Posts: 49
 
Plan: South Beach Diet
Stats: 184/174/154 Female 67 inches
BF:
Progress: 33%
Location: Australia
Default

Hello John, I live near Blackwater, west of Rockhampton! I have not made the muffins yet as we have been away for a few days and I TRY to restrict my servings of that yummy bread in a day. On this Slim Forever plan, all carbs should be eaten at or after the evening meal but I am going to have a slice or two of the bread for lunch. Is that when you eat it mainly?
Cheers, Jean
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

vB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Similar Threads
Thread Thread Starter Forum Replies Last Post
George Weston rolls out low-carb bread Deirdre Canada 1 Wed, Feb-25-04 17:33
Bread Pudding el corazón Sweet treats 4 Sun, Dec-28-03 10:38
Low-Carb products in demand: Even bread cutting carbs tamarian LC Research/Media 0 Mon, Feb-24-03 16:16
Bread Homegirl General Low-Carb 9 Sat, Sep-29-01 00:06


All times are GMT -6. The time now is 02:26.


Copyright © 2000-2017 Active Low-Carber Forums @ forum.lowcarber.org
Powered by: vBulletin, Copyright ©2000 - 2017, Jelsoft Enterprises Ltd.