"BakerBoy" wrote in message m...

I suggest you drop me a note off-list and we can avoid distractions
from the troglodytes.

So what is a troglodyte? Somebody who trys to lay some truth on
knuckleheads, I suppose?!!

In article ,
says...


Hi, Dick. As a person with diabetes, I have to keep my carb intake fairly
low, as the body makes glucose from carbs, thus my interest in low carb
products. According to Wikipedia (not quite the rival of Encyclopædia
Britannica):


Well, I'm glad I read this far. I typically reject highly modified
franken-foods out of hand with a derisive, "who wants to eat that
junk?" I lean towards foods that people have been eating for hundreds,
or better yet thousands, of years.

If I were looking through your glasses, the world would probably look
different to me.

In addition to the baking mix, they also sell the flour by itself under
the name "carbalose" for around 2.50 a pound. You might be able to find
it cheaper through google or bizrate or ebay.

As to how it works, why don't you try it and get back to us?

One other consideration or possibility would be to look at more whole
grain breads. Reinhart's recent book on whole grain breads is quite
good. The breads I've made from the book taste very good, and being
made with whole grains should have lots of fiber. Thay offsets carbs as
far as the late and unlamented Dr. Atkins was concerned, and I am told
the fiber slows carb uptake whch is a good thing for diabetics also.
Still, I don't know if that would work for you..... I'm not a doctor and
I've never even played one on TV.

Mike

wrote:
Nick Cramer wrote:
"Dick Adams" wrote:
"Nick Cramer" wrote in message =
Joe wrote:
snip
Carbquik is not flour but a biscuit mix. So it get shortening in it, some
how the are reduction the carbohydrate by reduction the fats in the mix.

I would not bake bread with Carbquik .

Thanks, Joe. I'm looking into their flour, Carbalose, for bread and such.

--
Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War. They
are all my heroes! Thank a Veteran and Support Our Troops. You are not
forgotten. Thanks ! ! ~Semper Fi~

"Dick Adams" wrote:
"BakerBoy" wrote in message =

I suggest you drop me a note off-list and we can avoid distractions=20
from the troglodytes.

So what is a troglodyte? Somebody who trys to lay some truth on
knuckleheads, I suppose?!!

"Hear the words of the famous Troglodyte Philosopher." - Swift, 1709

Adios! BTW It's tries, not trys.

--
Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War. They
are all my heroes! Thank a Veteran and Support Our Troops. You are not
forgotten. Thanks ! ! ~Semper Fi~

Mike Avery wrote:
says...
[ . . . ]
In addition to the baking mix, they also sell the flour by itself
under=20 the name "carbalose" for around 2.50 a pound. You might be able
to find=20 it cheaper through google or bizrate or ebay.

As to how it works, why don't you try it and get back to us?

One other consideration or possibility would be to look at more whole=20
grain breads. Reinhart's recent book on whole grain breads is quite=20
good. The breads I've made from the book taste very good, and being=20
made with whole grains should have lots of fiber. Thay offsets carbs
as=20 far as the late and unlamented Dr. Atkins was concerned, and I am
told=20 the fiber slows carb uptake whch is a good thing for diabetics
also. =20 Still, I don't know if that would work for you..... I'm not a
doctor and=20 I've never even played one on TV.

Thanks, Mike. I know about the Carbalose and appreciate your research. I
hadn't thought of whole grain flour. Thanks for the suggestion. I'll check
Bob's Red Mill and see if they sell it. Does Reinhart's book include
sourdough recipes?

--
Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War. They
are all my heroes! Thank a Veteran and Support Our Troops. You are not
forgotten. Thanks ! ! ~Semper Fi~

Nick Cramer wrote:
Mike Avery wrote:
says...
[ . . . ]
In addition to the baking mix, they also sell the flour by itself
under=20 the name "carbalose" for around 2.50 a pound.

That would be something like 2 one-pound loaves.

You may wish to offset that cost by using it in addition to flour-and
what we do here is use 8% oatmeal as a high-fiber ingredient to slow
carb uptake. You won't achieve as low a carb product as you'd wish, but
it would be lower (especially if you use reduction and cut the slices
thinner) than "normal."

B/

Brian Mailman wrote:
Nick Cramer wrote:
Mike Avery wrote:
says...
[ . . . ]
In addition to the baking mix, they also sell the flour by itself
under=20 the name "carbalose" for around 2.50 a pound.

That would be something like 2 one-pound loaves.

You may wish to offset that cost by using it in addition to flour-and
what we do here is use 8% oatmeal as a high-fiber ingredient to slow
carb uptake. You won't achieve as low a carb product as you'd wish, but
it would be lower (especially if you use reduction and cut the slices
thinner) than "normal."

Thanks for that, Brian. What kind of oatmeal do you use? All I have at the
moment is pinhead.

--
Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War. They
are all my heroes! Thank a Veteran and Support Our Troops. You are not
forgotten. Thanks ! ! ~Semper Fi~

Nick Cramer wrote:
Brian Mailman wrote:
Nick Cramer wrote:
Mike Avery wrote:
says... [ . . . ] In addition to the
baking mix, they also sell the flour by itself under=20 the
name "carbalose" for around 2.50 a pound.

That would be something like 2 one-pound loaves.

and some change. Depends on the usual weight of your cup, and 2 cups to
a pound loaf.

You may wish to offset that cost by using it in addition to
flour-and what we do here is use 8% oatmeal as a high-fiber
ingredient to slow carb uptake. You won't achieve as low a carb
product as you'd wish, but it would be lower (especially if you use
reduction and cut the slices thinner) than "normal."

For specialty diets, the rules to achieve a "just-like" are simple..
either dilution or reduction. In this case, I'm advising both. Dilute
your regular flour with whatever the lower-carb stuff is, and eat less.

Thanks for that, Brian. What kind of oatmeal do you use? All I have
at the moment is pinhead.

Just oatmeal. I don't use "gourmet" products in every day foods.

B/

Brian Mailman wrote:
Nick Cramer wrote:
Brian Mailman wrote:
Nick Cramer wrote:
Mike Avery wrote:
says...
[ . . . ]
For specialty diets, the rules to achieve a "just-like" are simple..
either dilution or reduction. In this case, I'm advising both. Dilute
your regular flour with whatever the lower-carb stuff is, and eat less.

Thanks for that, Brian. What kind of oatmeal do you use? All I have
at the moment is pinhead.

Just oatmeal. I don't use "gourmet" products in every day foods.

B/

--
Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War. They
are all my heroes! Thank a Veteran and Support Our Troops. You are not
forgotten. Thanks ! ! ~Semper Fi~

Brian Mailman wrote:
Nick Cramer wrote:
Brian Mailman wrote:
Nick Cramer wrote:
Mike Avery wrote:
says...
[ . . . ]
For specialty diets, the rules to achieve a "just-like" are simple..
either dilution or reduction. In this case, I'm advising both. Dilute
your regular flour with whatever the lower-carb stuff is, and eat less.

Portion control is essential, for sure.

Thanks for that, Brian. What kind of oatmeal do you use? All I have
at the moment is pinhead.

Just oatmeal. I don't use "gourmet" products in every day foods.

Is pinhead a "gourmet" product? I thought it was just steel-cut whole
groats, as still done in Scotland and Ireland?

--
Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War. They
are all my heroes! Thank a Veteran and Support Our Troops. You are not
forgotten. Thanks ! ! ~Semper Fi~

"Nick Cramer" wrote in message ...

Is pinhead a "gourmet" product? I thought it was just steel-cut whole
groats, as still done in Scotland and Ireland?

Pinhead oats is a common term, but not pinhead groats.
You could find that out with a search, such as Google,
if you did such things.

"Gourmet" refers to unusual edibles, usually. One selling
pinhead oats from a gourmet boutique would no doubt
call them pinhead groats. That way, pinhead gourmets would
be willing to pay more for them.

Either way, they are not a usual component of sourdough
breads.

I know you did not want to learn these things. Now check
my spelling.

--
Dicky

Nick Cramer wrote:
Brian Mailman wrote:

Thanks for that, Brian. What kind of oatmeal do you use? All I have
at the moment is pinhead.

Just oatmeal. I don't use "gourmet" products in every day foods.

Is pinhead a "gourmet" product? I thought it was just steel-cut whole
groats, as still done in Scotland and Ireland?

Exactly. I mean I use what I have and don't pay attention to those kind
of things for le quotidienne de ménage. I have a can or two of the
imported oatmeal, but I'm not going to use that in something to sop up
the gravy.

B/

"Brian Mailman" wrote in message m...

... I use what I have and don't pay attention to those kind
of things for le quotidienne de ménage.

Le mot quotidienne n'a pas été trouvé

Nick, would you kindly check his spelling!

--
Dicky

following up on this:



message, I said I would do this:

http://www.youtube.com/watch?v=cNfGpoGSmrI

Sam

"Gourmet" refers to unusual edibles, usually. One selling
pinhead oats from a gourmet boutique would no doubt
call them pinhead groats. That way, pinhead gourmets would
be willing to pay more for them.

Either way, they are not a usual component of sourdough
breads.

I know you did not want to learn these things. Now check
my spelling.

--
Dicky

Dick, you have made this old man's day, even if it is almost 9 PM here
on the west coast of Canada! My wife of 60 years was brought up by
Scottish grandparents and her mother, who although her mother was born
in Canada, was a Scot through and through. So, Marie was fed a diet of
oatmeal, in all of it's incarnations. Her mother had a recipe for
stuffing for chicken, turkey, spareribs, whatever, which we do now, and
is a 2nd cousin to haggis. Anywho, this stuff is great, and we do eat it
whenever the occasion arises. And Marie also puts oatmeal in her
loaves, and as she does the regular baking of bread and I do sourdough,
we have a pretty good variety of healthy bread at our house.
I am assuming that you meant the bonehead pinhead gourmets???
Cheers, old Doug on Vancouver Island BC