4 Bread-Baking Secrets for Low Carb Lovers

Eating low carb is difficult at first. You have to give up on the baked breads, cookies and pasta that you love, and you have to learn how to cook the low carb way. It's a new way of life, but there are amazing recipes for cookies, dinner and dessert recipes and even ways you can eat low carb while at your favorite cafe or restaurant.

You can eat more than zucchini strips, and you can even bake bread for low carb lovers.

I'm going to reveal some of my bread baking secrets that will give you – the low carb eater – a way to keep carbs at bay and still enjoy some of the simple pleasures in life.

Secret 1: Almond Flour

Take a look at any low carb recipe, and you'll notice a different type of flour is used. There are a few flours you can use, but the go-to choice for most low-carb bakers is almond flour. And the flour is delicious, too.

Almond flour is different than almond meal, and coarser almond meal won't hold onto your butters and oils well.

When subbing almond flour for wheat flour, you'll want to make note that:

  • 1:1 ratios don't exist
  • Almond flour is heavier
  • Almond flour has a different texture
  • Your almond flour recipes will always be thicker
  • You can also choose coconut flour for a different taste.

Secret 2: Find Low-Carb Recipes

Don't make the same mistake a lot of people make when baking: using a recipe and subbing out your ingredients. There's a chemistry behind baking, and if you don't have the right ratios, your bread will be horrible.

For example, one flour may be courser than another, causing less butter to be absorbed.

The flour may also be naturally higher in fat content, so this may have an impact on your recipe, too. If you're dying for some bread and pick any recipe you find to modify, you'll go to bed hungry and angry. There are other snacks (like the ones here) that are much easier to make and are still low-carb.

If you try to substitute ingredients, especially flour, to make a recipe low carb, search for calculators that can help you find the right ratio of ingredients. You'll also need to consider different ratios of:

  • · Yeast
  • · Water
  • ​. Eggs
  • . Butter

The difference in chemical reaction will require a lot of patience and experimentation on your end for the recipe to come out just right.

Secret 3: Liquids Can Be Too Hot or Too Cold

Bread is difficult to make whether it's filled with carbs or not. There's a lot that goes into the baking process, and one of the key most important things is the temperature of your liquids. You can use a bread machine, knead the dough properly – do everything right – and still have subpar bread because your liquids are too hot or too cold.

The ideal temperature for liquid ingredients, unless the recipe states otherwise, is 100 – 110 F.

If your yeast seems to be sluggish and you're not getting the rise you hoped you would get, you're likely using liquids that are just too cold for your yeast. You want to use water that is warm, but not too hot.

You'll also want to keep your other items at room temperature, like:

  • Eggs
  • Butter
  • Etc..

If the ingredients are too cold, your bread won't have the same chemical reaction as if the ingredients were warm.

Secret 4: Experiment With New Bread Types

You might not be able to eat the normal white bread you find on store shelves, but that doesn't mean you can't find new bread variations that you'll like. There's people even making low carb pizza that's both delicious and low on carbs.

These recipes show us just how creative people can be when they want to make pizza – or bread – and want to cut out the carbs in the process.

Beet Crust PIzza - http://www.thatsquareplate.com/every-veggie-pizza-beet-crust/

A few of the great creations include:

  • Beet crust pizza
  • Squash crust
  • Spinach crust
  • Eggplant pizza

These are creative chefs, and they have turned their love for pizza and their passion for remaining on the low carb kick to the test with these recipes. You can do the same with the bread you make, but you will need to remember that some ingredients won't rise the same.

Flat bread, for example, may be easier to make than a fluffy loaf due to the different proteins and reaction in the bread and flour.

Guest Author: Joes Hughes

Joe Hughes, known by most as the Village Baker, is an expert in homestyle cooking techniques, with a primary interest in baking. He runs the very popular website, https://www.village-bakery.com, which provides the latest homestyle cooking news, techniques, tricks, and recipes. He can be reached at [email protected]

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