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Weight Loss Forum / Low Carb / February 2005Ping Jane re Walnut Bread
Jane, Made this for the first time today. The delicious smell got the vultures circling before the loaves were out of the oven - I had to fight for the crust - but it's again a diabetic success as well as a culinary one, blood glucose has stayed in non-diabetic range : ) Nicky.  SignatureA1c 10.5/5.7/<6 Weight 95/78/72Kg 1g Metformin, 87.5ug Thyroxine T2 DX 05/2004 is there a recipe you can post?? > Jane, > [quoted text clipped - 9 lines] > 1g Metformin, 87.5ug Thyroxine > T2 DX 05/2004 > > Jane, > > [quoted text clipped - 3 lines] > > as > > a culinary one, blood glucose has stayed in non-diabetic range : ) > is there a recipe you can post?? Google input: Jane low-carb walnut bread Carmen Teaching someone to fish... SignaturePlease note change in Reply To address carmensrt <at> gmail <dot> com Hotmail isn't working and is being abandoned 2.25 cups vital wheat gluten (get it from www.flourbin.co.uk) 1.5 cups oat bran (Holland and Barrett) 1 cup ground almonds 1 cup vanilla whey protein powder 1 cup ground walnuts (grind yourself in food processor, or m?ore gorudn almonds, or use ground seeds) 3 Tb flaxseeds 4 envelopes easy-blend yeast 3 Tb walnut oil 1 Tb salt - add a bit more if you like 3 eggs 1.5 cups double cream 1.5 cups warmish water Mix dry ingredients, then add liquids, including eggs and oi?l. Mix - it's too wet to knead, more like cake mix, but a dough hook ?in a mixmaster will do it if you have one - until well blended. ?It will be very sloppy. Oil two 2 lb loaf tins thoroughly. divide mix?ture between them Let rise in tins in a warmish place for around 1.5 hou?rs, till dough crests top of tins (don't cover with clingwrap for thi?s reason - I use an upturned plastic box. Bake at 200 C for 20 minutes, ? then lower temp to 180 and bake for another 15-20 minutes. Rest intins? for 10 minutes after baking, then cool on racks. Hi, I reposted this plus all my other lowcarb recipes below under a heading about substitutes. >2.25 cups vital wheat gluten (get it from www.flourbin.co.uk) >1.5 cups oat bran (Holland and Barrett) [quoted text clipped - 26 lines] >temp to 180 and bake for another 15-20 minutes. Rest intins for 10 >minutes after baking, then cool on racks. SignatureJane Lumley > >2.25 cups vital wheat gluten (get it from www.flourbin.co.uk) > >1.5 cups oat bran (Holland and Barrett) [quoted text clipped - 10 lines] > >1.5 cups double cream > >1.5 cups warmish water My yeast says it is 'active dry yeast' I have also seen 'rapid rise' yeast in the store. Is one of those the same as easy-blend yeast? what is double cream? SignatureNo Husband Has Ever Been Shot While Doing The Dishes > My yeast says it is 'active dry yeast' I have also seen 'rapid rise' > yeast > in the store. Is one of those the same as easy-blend yeast? > what is double cream? You need the kind of yeast you use in a breadmaker - or I guess you could activate the yeast first. Double cream is just a bit thicker than half-and-half. Nicky. SignatureA1c 10.5/5.7/<6 Weight 95/78/72Kg 1g Metformin, 87.5ug Thyroxine T2 DX 05/2004 >> My yeast says it is 'active dry yeast' I have also seen 'rapid rise' >> yeast [quoted text clipped - 6 lines] > >Nicky. You don't need special breadmaker yeast at all. Instant yeast will work. >> >2.25 cups vital wheat gluten (get it from www.flourbin.co.uk) >> >1.5 cups oat bran (Holland and Barrett) [quoted text clipped - 14 lines] >in the store. Is one of those the same as easy-blend yeast? >what is double cream? US whipping cream is closest. Active dry yeast is fine. Best, SignatureJane Lumley Bread is not low carb. SignatureEat less, exercise more. -- MFW -- > Hi, I reposted this plus all my other lowcarb recipes below under a > heading about substitutes. [quoted text clipped - 29 lines] >>temp to 180 and bake for another 15-20 minutes. Rest intins? for 10 >>minutes after baking, then cool on racks. |
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