The original sour dough recipes didnot use sugar. Having once been a baker of bread, the amt of added sugar is nothing compared to the grain flours that jack up insulin levels.

I used to bake, too. A favorite recipe of mine was from James Beards' bread book. It called for 1 tablespoon of sugar or honey to about 6 cups of flour. But the sugar was optional. It took longer to rise, but worked well.

Ya, my fav was Ethiopian Honey Bread. Oh My God good. Like a cup of honey and a tablespoon of a sweet spice, not cardimon, the other one. Baki g bread became history when I read DANDR......

I rarely eat out, when I do it's at a steak house. I ask them to put no sauce or coating on the steak, just cook it.

I haven't eaten at a fast food place since the late 1970s. That's when I decided that life is too short to eat mediocre food.

I do miss a good yeasty, wheaty bread, but I like being trim and having no arthritis better.

Bob

Rofl, Im hoping to make Cooking Keto with Kristie's LC bread recipe. Basically oppsie bread eith yeast added for that aithentic aroma..... just cant find the youtube posting again.

Is it this one?



https://www.youtube.com/watch?v=IUsFqRELdqQ


There's a lot more in that recipe than in the oopsie recipe I use, although I can see putting some yeast in the basic oopsie recipe to provide a more bread-like flavor.





The oopsie recipe I use. I changed the original 3 egg version to 8 eggs, so that I could use a whole 8 oz block of cream cheese. This gives me 18 oopsies:









As you can see, I don't use any protein isolate, or extra fats - it's not much more than eggs and cream cheese. The keto bread sounds good though -if I can locate some unflavored whey protein isolate and oat fiber, I'll give it a try.

Looks yummy!! Have all the ingredients, too.

The link to a bread by Kristie looks promising but not the sliced bread I remember. Maybe I was dozing more than I realized...and this is it.

I think I tried this recipe one time:
https://www.gnom-gnom.com/gluten-free-paleo-keto-bread/

It was pretty tasty as I recall. But now that almond and coconut are both off the table for me while I try my Everlywell test elimination diet it limits lots of the LC/keto baking recipes :D

Thanks. Will check it out. My DS2 wants to bake today....all LC.

Hi,

DW hasn't settled on a recipe yet. She's tried 3 from YouTube using the keywords keto and pasta

The last one she tried was think and dense like gnocchi

She says there are quite a few, and although I have enjoyed them all, she says she is still looking for something better.

Bob

Lol,yup, there are good pasta substitues but Im looking for "great". Spagetti squash tastes like squash. Its good with a cheese sauce. MEH, with a red sauce.

We tried konjac rice.....great rice substitute. My teens loved it.

If I make pasta for kids, Im in trouble. A small bowl is never enough.lol

I'm lucky that pasta has never called my name. I do make it sometimes for the grandkids when they come over. They all adore mac and cheese. But I can take it or leave it. Even in my old non-LC days I was pretty "meh" about pasta, though my mom made the most awesome spaghetti sauce ever but would never give me the recipe and now she's gone. I sure wish I had it as I'd love to see if I could LC-ize it. It would be super with meatballs ro Italian sausage or something.

My downfall has always been sweets and the grandkids also love to bake when I come over. I'm better off letting them bake "regular" stuff as I don't have many issues avoiding wheat and sugar. But if we try to bake any sort of keto recipes I could easily end up eating the entire batch.

I thought I liked spaghetti until the first time I tried some sauce on scrambled eggs. Turns out I just like sauce.

You are definitely in a good place now. The sweets dont call to you ......

I too must be careful of eating too many servings of the low carb options.

Son made LC choc chip dough. Ate half, gave half to brother. Made another batch today !lol

Pasta. After teaching my boys to nake brownies standing on a kitchen chair, dumping ingredients into bowl, stirring. Pour into baking pan. Then when tall enough, crank the pasta maker. Today, the pasta maker is packed away. Too delish!!

I never made mac n cheese for my kids. I might now that they are teens.

This is the sort of thing I've found out about a lot of foods. Turned out it was the flavor of a sauce, toppings, or a combination of seasonings that I actually liked, and the starch component was really nothing more than a bland tasting carrier for the good stuff. Substitute a LC friendly "carrier" for the starch or sugar component, and I can easily satisfy the desire for the for the flavor that I liked.