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voodaloo Fri, Feb-20-04 19:46

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

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...

mishimc Fri, Feb-20-04 19:56

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

voodaloo Fri, Feb-20-04 20:04

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...

voodaloo Fri, Feb-20-04 20:47

Hi Jean.... Go to page 6 and read ...Had BIG Craving...

mishimc Fri, Feb-20-04 22:09

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

mishimc Mon, Feb-23-04 20:50

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

concupnz Wed, Feb-25-04 20:08

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!

Grendeldog Wed, Feb-25-04 20:58

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!

Grendeldog Wed, Feb-25-04 21:25

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! :lol: )

CherylAust Sun, Feb-29-04 21:58

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.


SamyT Mon, Mar-01-04 08:03

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

Starmaker Mon, Mar-01-04 10:10

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

sambalam Mon, Mar-01-04 21:44

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.

voodaloo Mon, Mar-01-04 23:42

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

mishimc Tue, Mar-02-04 19:39

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

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