A friend as asked me to make some low carb bread. I've become pretty experienced with whole wheat (freshly ground flour) alternatives. I've become pretty handy at making some well receive gluten-free bread products. Now a third alternative has arrived. If any reader has experience with low-carb bread, please feel free to let me know.
Along the way, I've been reading about the chemical advantage of sourdough bread to reduce/eliminate potential negative health impact of many flours. Most recently includes the use of "whey" as the sourdough catalyst. This concept may prove beneficial to both gluten-free and low carb diets.
So I will keep readers updated as things progress.
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