Not just an induction issue; either. There's good protein and fat in the pork rinds; low carb bread is less so. Pork rind French toast is gluten free. And every low carb bread I've tried has a strong "kitchen sponge" vibe that the pork rind kind avoids.

Also, I find the pork rind kind quite filling and satisfying.

So I'm sitting here eating the pr french toast and I can't decide if I like it or not. They look like pancakes and smell fabulous. The texture is a little odd and there is a slight aftertaste. I'm not sure if this is just in my head though. It's hard for me to get past the fact that this sweet bread-like substance is made from my crunchy/salty snack. The recipe made two HUGE pancakes. I'm going to save the other and toast it tomorrow for bf. Maybe they will grow on me.

Its great with dips,

I've found that crunching them up finely, and letting them sit longer, clears that up.

Thank you! I'll give that a try next time!

You know our ancestors before the advent of grain farming might have found our Corn Chips and breads weird too.

Its all in the eye of the beholder. I would rather have pork skins now than corn chips.

I feel like I am eating extra crunchy bacon.

try julian bakery bread. i know what you mean about other LC breads, but i promise this bread is different. you can go online to find where you can find it...if you want it.

i love pork rinds too. but i just eat them

Every low carb bread I have tried in the past has given me the cravings. Just like the low carb bars. I am not going to tempt fate.

I tried CarbQuik and some other flour substitutes, but I always felt like I wanted more. A sneaky, albeit low grade craving. So, I never went back to them either.

Ground flax seed meal and pork rinds don't give me an issue like that though.

I agree it is somewhat closer to a pancake than to French toast but it is pretty darn good.

I might try one without the maple flavoring and stevia in at as a sort of pizza base. Wish I could find some low carb pizza sauce. But just cheese, sausage , and pepperoni is probably going to be good.

I came to the conclusion that the Low Carb breads weren't that great for me either....

I have finally let that train leave the station.

We had brautwurst with the family and I happily wrapped mine in romaine leaves with mustard... it had a heavenly crunch.

Bob...

Just used canned tomato sauce without added sugar.

then sprinkle garlic, basil and oregano on top... should be all good.

the Hunts is:

Nutrition Facts
Serving Size: 1 serving - 1/4 cup (62g)
Amount per Serving Calories 15
Calories from Fat 0.0
% Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 360mg 15%
Total Carbohydrate 3g 1%
Dietary Fiber 1g 4%
Sugars 2g
Protein 1g 2%

Don't think you would use a full 1/4 cup so it would be even less.

Yes. This is what I use too.

I've been exploring the many ways of Rev Rolls; and enjoying it immensely. Gluten free can be a challenge; or, an answer.

well, i have been eating this bread daily within my 4 1/2 "induction" phase and have still lost 45lbs. it works for me. and i am so very happy to be able to eat bread. it almost makes not eating cake okay. sorry if it doesn't work for you. enjoy your pork rinds. BTW i love pork rinds. i eat them with soup and alone.

I like pork rinds crunched on a salad. But that's about it thus far. They aren't cheap where I live, and they taste like bacon. I don't like bacon with pancakes, so I can't try that recipe.

And you're not doing induction if your having low carb store bought bread. You may be on a low carb diet, but you are not doing induction.

And you're not doing induction if your having low carb store bought bread. You may be on a low carb diet, but you are not doing induction.[/QUOTE]

i am happy to hear that. so when i hit a plateau i can go on "real" induction and continue losing weight. thanks for the info