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I have Coelic disease and I have a digestive system that has a lot of trouble digesting carbohydates my condition is also called leaky gut syndrome, I can digest proteins really well just not simple carbohydates very well, when I eat them they make me very bloated and extremely tired. Any recipe ideas for a gluten free bread and oat bread but low carb bread would be appreciated, have looked everywhere on the internet.
Gluten-Free Sandwich Bread for Conventional Oven
Ingredients:
2-1/2 tsp Yeast, Active Dry
1-1/2 cups Warm Milk (cow, rice, soy or nut)
3 cups Gluten Free All Purpose Baking Flour
2 Tb Sugar
1 Tb Potato Flour
1 Tb Xanthan Gum
3/4 tsp Lecithin Granules (Plain Soy)
3/4 cup Whole Egg, must measure 3/4 cup*
1/4 cup Vegetable Oil
1 tsp Cider Vinegar
1 tsp Guar Gum
3/4 tsp Salt
In a small bowl add yeast to warm milk and let foam for 5 minutes.
Meanwhile, in a large mixing bowl of heavy-duty stand mixer, combine all ingredients. Add yeast/milk mixture and mix on medium speed for 2 minutes, scraping down sides of bowl with spatula, if needed.
Place dough in a greased 9” x 5” nonstick pan. Smooth dough with spatula. Cover and let rise in warm place (75°-80°) until dough is level with top of pan (approximately 30-40 minutes).
Bake in a preheated 375°F oven for 60-65 minutes. Do not under-bake. To prevent over-browning, cover with foil after first 15 minutes of baking. To test for doneness, tap loaf with fingernail. A crisp, hard sound indicates a properly baked loaf. Turn out of pan and cool thoroughly on a wire rack before slicing with electric knife or serrated knife.
*For lighter colored bread, use one whole egg and enough egg whites to equal 3/4 cup. For an eggless option use 3 Tb Ener-G Egg Replacer mixed with 1/2 cup & 2 Tb water.
Makes 1 loaf (12 slices).
NUTRITIONAL INFORMATION
Serving size: 1 slice
Calories 190, Calories from Fat 70, Total Fat 7g, Saturated Fat 1.5g, Cholesterol 40mg, Sodium 35mg, Total Carbohydrate 27g, Dietary Fiber 4g, Sugars 3g, Protein 5g.
Celiac Sourdough Bread
A bread that is springy, chewy, tasty, crusty and good both hot and cold.
Ingredients:
3 cups Gluten Free All Purpose Baking Flour
1/2 cup Sugar
3/4 tsp Sea Salt
1 cup Milk Powder (Non-Fat Dry)
2 tsp Xanthan Gum
3/4 cup Sourdough Starter
1 cup Warm Water (110 degrees)
3 large Eggs
1-1/2 cups Lowfat Cottage Cheese
Sourdough Starter:
1 Tb Yeast, Active Dry
1 cup Lukewarm Water
1-1/2 cups White Rice Flour
Sourdough Starter:
Dissolve the yeast in the warm water and let sit 10 to 15 minutes. Slowly add the flour and mix well with a wooden spoon. Place in a clean jar or crock (never use metal) and allow to sit at room temperature until fermented and bubbly.
If in a warm room, this may require only 15 minutes. When bubbly and risen a little, cover and refrigerate. Starter is now ready for use. It should be the consistency of thick pancake batter when ready to use. It is best used within several weeks.
Bread:
Use nonmetal pans and utensils as much as possible when mixing this bread. Since this is a stiff dough, you will need a heavy-duty mixer and a bread hook.
Place Gluten Free All Purpose Flour, sugar, salt, milk and xanthan gum in mixing bowl and blend together on very low speed.
In another bowl, beat together the sourdough starter, water, eggs, and cottage cheese. Mix them slowly into the flour with bread hook of mixer. Beat for about 4 minutes.
Cover and let rise until double in bulk. Don't hurry. This may take up to 1-1/2 hours.
Beat again for 5 minutes. Fill greased pans three-quarter full. Let rise until dough is almost to top of pans, about 40 minutes.
Preheat oven to 350°F. Bake until dough rises to top of pans, about 10 minutes. Increase oven temperature to 400°F and bake a total of 50-60 minutes.
Feed Starter: After each use, the remaining starter must be fed to provide enough quantity for the next use and to reactivate it.
1 cup starter
1 cup warm water
1-1/2 cups rice flour
Mix together in glass jar or crock. Let stand until double in bulk. Starter is ready when it has bubbled and mounded up. Refrigerate.
Makes 2 loaves (16 slices).
NUTRITIONAL INFORMATION
Serving Size: 1 Slice (77g)
Calories 150, Calories form Fat 10, Total Fat 1g, Saturated Fat 0g, Cholesterol 25mg, Sodium 125mg, Total Carbohydrates 26g, Dietary Fiber 2g, Sugars 9g, Protein 8g.
Coeliac disease (pronounced /ˈsiːliːˌæk/), also spelled celiac disease,is caused by a reaction to gliadin, a gluten protein found in wheat (and similar proteins of the tribe Triticeae which includes other cultivars such as barley and rye). Upon exposure to gliadin, the enzyme tissue transglutaminase modifies the protein, and the immune system cross-reacts with the bowel tissue, causing an inflammatory reaction. That leads to flattening of the lining of the small intestine, which interferes with the absorption of nutrients. The only effective treatment is a lifelong gluten-free diet. While the disease is caused by a reaction to wheat proteins, it is not the same as wheat allergy.
Heres a link to many gluten free recipies and some of them may be low carb as well
The Julian Bakery is proud to show you our three most popular low carb breads that include Smart Carb, Manna From Heaven, and Cinnamon Almond Raisin bread all baked fresh at the Julian Bakery in La Jolla Ca.
http://LivinLaVidaLowCarb.com/blog blogger Jimmy Moore and his wife Christine are always on the lookout for some excellent low-carb foods to add to their menus and today they wanted to tell you about their favorite new low-carb bread in the latest installment of their popular “Livin’ La Vida Low-Carb on YouTube” series.