Joy of joys! I’ve found low-carb bread in Asda of all places…
Unlike the gluten-free and vegan markets, low carb high-fat diets don’t lend themselves easily to convenience foods. Hey, that’s probably a good thing. And it’s not as if you don’t have plenty of choices when you factor in cream, cheese, eggs, nuts, meat and fish and all the other yummy things that do fit perfectly with this way of eating.
But bread. Bread! Ask many people on the LCHF way of life what they miss most, and we are willing to bet it’s bread. Yes, you can make low-carb bread (and we offer a recipe here), but it is expensive to make. This protein bread I found in Asda is made by Scheidner Brot, and it has about 4g of carbs per slice, 7g of fibre and 11g protein. Best of all, it does actually resemble bread – albeit it’s more similar to that heavy rye bread, sometimes called black bread. This packet cost me £1.50. Okay, it does have a lot of ingredients (our low-carb bread recipe, for example, has six things in it) and it’s not suitable for coeliacs, but still…
Ah, the possibilities that open up in front of me are endless! Toast with butter and Marmite! Toast with peanut butter and sliced cucumber… You need the cucumber because peanut butter is claggy, and the cucumber cuts through it. Or what about a healthy dollop of egg mayonnaise? Some chicken liver pate would be nice too, and there is always cheese on toast with a little dash of Worcestershire sauce. You can freeze it in slices for convenience.
Here is another recipe for low-carb bread. As we’ve said before, we reckon bread is one of the things people really miss when they embark on a low-carb lifestyle so having some replacement recipes up your sleeve is really handy…
One of the other bonuses about low-carb bread is that it lasts longer than ordinary, home-made bread. You can keep it in the fridge or bread bin, or slice it up and freeze it.
For two loaves:
6 cups ground almonds (600g)
125g unsalted butter at room temperature
500g mascarpone cheese
1 teaspoon almond essence (can be left out)
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
Preheat oven to 350 degrees F, or 180 C
In a mixer, cream together the butter and marscapone. Add the almond essence if using.
In a large bowl, mix the ground almonds, baking soda and powder and salt. Add the eggs to the wet ingredients, then add the ground almonds a large spoonful at a time with the mixer going.
Grease two loaf pans (about 4 x 8 inches) generously with butter or spray with non-stick cooking oil . Spoon the batter into the pans, smoothing the top.
Bake at 350 F or 180C for 50-60 min until lightly browned on top.
Remove from the oven and allow to cool. Run a spatula around the sides of the pan, pressing gently against the loaf to loosen at the corners and bottom of the pan.
Wrap in tin foil. You can freeze these for weeks. Take out the night before you intend to use it. This bread is particularly good toasted.
Each loaf yields 6 thick slices.
CHO per slice – 6g
Most people have their own favourite bread or toast toppings, but here are some ideas…
Half a ripe avocado, mashed up with a little lemon juice, salt and chilli.
Cream cheese topped with smoked salmon.
Peanut butter and sliced cucumber (it sounds weird, but the cucumber cuts through the richness and mouth-claggy feel of the peanut butter).
Butter and reduced sugar fruit spread.
Cheese spread and chopped ham.
A little smoked mackerel mashed up with cream cheese and a little horseradish sauce for bite.
Check out the Diabetes Diet for lots more low-carb recipes to help you achieve good health and good blood sugar control. Almond picture thanks to Wikipedia.
Let’s start off with a recipe for low-carb bread. Ask most people what they miss when they limit carbs and the chances are that most of them say “bread”.
But normal bread is very high in carbs – a single, mingy-whingy slice of it comes in at roughly 16-18 carbs – more if you’re going for home-made or artisan bread – and who eats one slice of bread?! So here’s a great recipe for low-carb bread from the fabulous thelondonerme blog…
I’ve used cup measurements (as per the original recipe) because cup measurements are usually easier for baking. Most supermarket home sections and cookery shops stock cups and you can pick up a set relatively cheaply.
As an added bonus, a low-carb loaf takes much less time to make than normal bread because you don’t need to knead it or prove it.
Heat your oven to 200 degrees C and grease and line a 2lb/900g loaf tin (you do need to line tins when it comes to low-carb baking).
Mix together the eggs and water (beat well) in one bowl, and the dry ingredients in another. Combine the two and mix well.
Pour the mix into the prepared tin (I’m afraid it looks pretty unappetising at this stage…) and cook for 25-30 minutes. Leave to cool for a few minutes in the tin and tip out onto a wire rack to cool thoroughly.
You can store either in the bread bin or the fridge.
Now top with everything you haven’t been including in your low-carb diet because you’ve been avoiding bread. My favourite topping is butter and Marmite (might be a British thing), or cheese melted on top under the grill.
What’s your favourite low-carb bread topping? We’d love it if you let us know!