Can anyone direct me to a book/website that would assist this
glutenaholic? [I just coined it].

Recent medical issues have surfaced making this search for a lo-carb
alternative imperative...

Many thanks for taking the time to respond!

Alain...San Diego

"A.Pismo Clam" > wrote in message
...
:
: Can anyone direct me to a book/website that would assist this
: glutenaholic? [I just coined it].
:
: Recent medical issues have surfaced making this search for a lo-carb
: alternative imperative...
:
:

There is no low-carb substitute for cereal-grain flour. However,
approximately 20 years ago Dr. Atkins published as an adjunct to his
original "Diet Revolution" a companion cookbook which expanded the means
by which one could satisfy some of the more intense cravings for
cereal-grain based food. There is a recipe for Diet Revolution Rolls
which uses egg primarily (and is baked in roll shapes) and is about as
close as you are likely to come to a "bread". There are some recipes in
the original DR book itself, but he personally developed the rest of the
recipes in the DR cookbook.

I was fortunate enough to obtain his early books in paperback. They are
jewels in and of themselves and are only expanded upon with his books of
the last 10 years. Good luck in finding a copy of the cookbook; you
will be extremely pleased with all of its offerings. In sharp contrast
to all 'diet' books I have ever perused, every one of Dr. Atkins'
recipes *tastes* good -- no mean accomplishment and given short shrift
by all other diet gurus (which is why no one ever stays with them; it
becomes an act of penance not eating).

"A.Pismo Clam" > wrote in message >...
> Can anyone direct me to a book/website that would assist this
> glutenaholic? [I just coined it].
>
> Recent medical issues have surfaced making this search for a lo-carb
> alternative imperative...
>
> Many thanks for taking the time to respond!
>
> Alain...San Diego

I am familiar of a professional baker's book about high gluten and
low gluten bread( which from their description) is a bread whose
flour/gluten combination is 40/60 for the high gluten and the 80/20
for the low gluten category respectively.
The book is the Special and Decorative Breads by Roland Bilheux,Alain
Escoffier,Daniel Herve and Jean-Marie Pouradier originally written in
French but translated to English by Jean Chazalon and Pierre Michalet
for Van Nostrand Reinhold for United States and Canada in 1989 ISBN
number-0-442-31954-1.
The original French Edition is published in 1987.
I am sure this books will help you a lot in your search fo such unique
low carb bread.
Good Luck!
Roy

On Sun, 11 Jan 2004 15:54:58 -0800, Roy Basan wrote:

> "A.Pismo Clam" > wrote in message
> >...
>> Can anyone direct me to a book/website that would assist this
>> glutenaholic? [I just coined it].
>>
>> Recent medical issues have surfaced making this search for a lo-carb
>> alternative imperative...
>>
>> Many thanks for taking the time to respond!
>>
>> Alain...San Diego
>
> I am familiar of a professional baker's book about high gluten and low
> gluten bread( which from their description) is a bread whose flour/gluten
> combination is 40/60 for the high gluten and the 80/20 for the low gluten
> category respectively. The book is the Special and Decorative Breads by
> Roland Bilheux,Alain Escoffier,Daniel Herve and Jean-Marie Pouradier
> originally written in French but translated to English by Jean Chazalon
> and Pierre Michalet for Van Nostrand Reinhold for United States and Canada
> in 1989 ISBN number-0-442-31954-1.
> The original French Edition is published in 1987. I am sure this books
> will help you a lot in your search fo such unique low carb bread.
> Good Luck!
> Roy

Minor point, but gluten is not a carbohydrate (carb) - it is a protein.
Gluten is formed by combining the two proteins (glutenin and gliaden) in
flour into hydrated long chains.

Actually, using a low-gluten potential flour actually increases the carb
content of a bread slightly, since the lower protein percentage is made up
by higher carbohydrate percentage.

As such, gluten content has little or nothing to do with whether a bread
is suitable for the Atkin's diet.

"Mabry" > wrote in message
news:zMkMb.429379$J77.341057@fed1read07...
:
: "A.Pismo Clam" > wrote in message
: ...
: :
[snipped]

: I was fortunate enough to obtain his early books in paperback. They
are
: jewels in and of themselves and are only expanded upon with his books
of
: the last 10 years. Good luck in finding a copy of the cookbook; you
: will be extremely pleased with all of its offerings. In sharp
contrast
: to all 'diet' books I have ever perused, every one of Dr. Atkins'
: recipes *tastes* good -- no mean accomplishment and given short shrift
: by all other diet gurus (which is why no one ever stays with them; it
: becomes an act of penance not eating).
:
:
Further research shows an Atkins "New" Diet Revolution cookbook which
lists 3 breads in the table of contents. This may be as low a carb
bread as you are likely to find. The older of Atkins' books published
in the 70's/early 80's are surely out of print but well worth locating.

-Mabry-

wesley > wrote in message
>
> Minor point, but gluten is not a carbohydrate (carb) - it is a protein.
> Gluten is formed by combining the two proteins (glutenin and gliaden) in
> flour into hydrated long chains.
>
> Actually, using a low-gluten potential flour actually increases the carb
> content of a bread slightly, since the lower protein percentage is made up
> by higher carbohydrate percentage.
>
> As such, gluten content has little or nothing to do with whether a bread
> is suitable for the Atkin's diet.

My point is a low carbohydrate diet can be anything that you can
reduce its content by increasing something in return, such as
protein.
Therefore from the bakers standpoint a low carb diet means higher
protein which is in the same line as that favored fad diet(Atkins)
want.

Think about it if a normal bread can have 10 percent protein,90
percent carbohydrate.But if you make a high gluten bread where you
bring down the carbohydrate to 40% and the protein to 60% is it not
significant?

Beside the poster was looking for source of information that is
related to low carb diet.Therefore a unique bread that is very high in
protein can be a candidate for such kind foodstuff. And that book
that I recommended ( has a detailed expllanation how to make such
bread easily .

If you are thinking that low carb diet is zero carbohydrate then that
is not low carb anymore but NO CARB diet. That can is not part of
Atkins program anymore.

Roy

One thing that also helps to slow the glycemic action of carbs is to
introduce fiber into the recipe. A whole grain bread would be a solution to
the glycemic response. It also helps to eat beans w/pasta for that reason.

Suzan in San Diego also


"A.Pismo Clam" > wrote in message
...
>
> Can anyone direct me to a book/website that would assist this
> glutenaholic? [I just coined it].
>
> Recent medical issues have surfaced making this search for a lo-carb
> alternative imperative...
>
> Many thanks for taking the time to respond!
>
> Alain...San Diego
>

> Recent medical issues have surfaced making this search for a lo-carb
> alternative imperative...

Don't get on the "recent medical issue" wave or you'll never get off. Eat
properly, meaning un-refined foods, ie. whole grain. The "bad carbs" are the
processed foods, ie. white flour, white pasta, white sugar, etc and the high
glycemic foods such as white potatoes, which have a higher glycemic value
than sugar. Whole foods, its a good thing...

I must apologize, I just re-read your post and realized I might have
mis-interpreted it. I read "recent medical issues" to be "recent medical
findings" for some reason and thus my infommercial on eating properly.

"<>" > wrote in message
...
>
> > Recent medical issues have surfaced making this search for a lo-carb
> > alternative imperative...
>
> Don't get on the "recent medical issue" wave or you'll never get off. Eat
> properly, meaning un-refined foods, ie. whole grain. The "bad carbs" are
the
> processed foods, ie. white flour, white pasta, white sugar, etc and the
high
> glycemic foods such as white potatoes, which have a higher glycemic value
> than sugar. Whole foods, its a good thing...
>
>

On Wed, 14 Jan 2004 09:47:02 -0500
"<>" > wrote:

>
> > Recent medical issues have surfaced making this search for a lo-carb
> > alternative imperative...
>
> Don't get on the "recent medical issue" wave or you'll never get off.
> Eat properly, meaning un-refined foods, ie. whole grain. The "bad
> carbs" are the processed foods, ie. white flour, white pasta, white
> sugar, etc and the high glycemic foods such as white potatoes, which
> have a higher glycemic value than sugar. Whole foods, its a good
> thing...


I hear a lot of rhetoric about whole grain being 'better' but the
nutritional analysis I've seen shows that whole grain is higher in fat
and fiber, but the difference in carbohydrate content is a single-digit
percentage. I mean, you could just eat 10% less white flour.

Is there a documented scientific basis for the assertion that an ounce
of whole wheat flour is 'healthier' than an ounce of enriched white
flour? Maybe all that fiber results in less digestion. *shrug*

I'm really confused about this, because even diabetic groups parrot
this assertion, but i haven't seen numbers that back it up.

This 'whole foods' thing is the same hippie nonsense it was 30 years
ago, I suspect.

I'll starve to death before i eat whole wheat pasta again. Yech.
Chewy. Smells like a wet dog. Tastes like a dishrag.

I guess you need to understand the sling-shot effect of high glycemic foods
to understand why whole grain makes a difference and why eating processed
carbs tend to lead to obesity. This is really of topic and might be better
discussed either privately or on another NG.

> I hear a lot of rhetoric about whole grain being 'better' but the
> nutritional analysis I've seen shows that whole grain is higher in fat
> and fiber, but the difference in carbohydrate content is a single-digit
> percentage. I mean, you could just eat 10% less white flour.
>
> Is there a documented scientific basis for the assertion that an ounce
> of whole wheat flour is 'healthier' than an ounce of enriched white
> flour? Maybe all that fiber results in less digestion. *shrug*
>
> I'm really confused about this, because even diabetic groups parrot
> this assertion, but i haven't seen numbers that back it up.
>
> This 'whole foods' thing is the same hippie nonsense it was 30 years
> ago, I suspect.
>
> I'll starve to death before i eat whole wheat pasta again. Yech.
> Chewy. Smells like a wet dog. Tastes like a dishrag.
>

A.Pismo Clam wrote:
>
> Can anyone direct me to a book/website that would assist this
> glutenaholic? [I just coined it].


Alan,

Dana Carpenders Cook book has one or two and while not a recipe Bread of
Life bakery has a low carb bread that is very good with 1 net carb per
slice. Net carbs being the carb count after deducting the fiber grams.
If you like home made bread then you should like thier bread, if you
are a mushy white bread fan this will not do it. The low carb tortillas
are great to. I have no idea if Bread of Life would share their recipe
or not but they do list their ingredients on the label if you are
interested in trying to duplicate it at home

LA