Restrictive diet venting

nvmomketo

Bonny132 wrote: »

nvmomketo wrote: »

Celiac disease. I can rarely even eat out without being sick for weeks. GF bread? Yuck.

And now I am LCHF so I skip all sugary foods and grains. That's over 80% of the grocery store items. But I feel so much better that the inconvenience and loss of certain foods is definitely worth it.

I feel you! Living GF and LCHF has its interesting moments. I love pancakes. Big fat fluffy American pancakes with yummy maple syrup and crispy bacon. I want to eat a whole stack. Can I? No, my SO on the hand can and will. I have one with butter and bacon when I want to eat the rest of the stack.

Being short and on 1200 cals a day, I cannot fit pancakes into my macro's too often. Does not stop me wanting them though.

@Bonny132 Some low carbers swear by cream cheese pancakes with a carb free "syrup" or whipping cream and berries. I haven't made them yet but they look awesome.

I make a lower carb pancake for my boys (who are all GF too):
2-4 scoops carb free protein powder
~2 droppers full stevia
~1tsp vanilla
~5 eggs
~1/4-1/3c melted coconut oil
~ 1.5c whole milk or whipping cream with water (warm if possible so coconut oil doesn't solidify)
~0-2 mashed bananas
~tsp cinnamon
~ 1/2c flax meal
~1/4c chia seeds
~1/4c hemp hearts
~1/2-3/4c coconut flour

It's not exactly keto like the cream cheese pancakes but it's good for keeping highly refined carbs down.

Bonny132

@nvmomketo that looks like an awesome recipe. Yum, will definitely try it out.

Treece68

@Queenmunchy there is one store in my area who sell their stuff I will have to check that out on my lunch. Thank you!

Treece68

@nvmomketo I will try these pancakes too!

shinycrazy

jmbmilholland wrote: »

shinycrazy wrote: »

gothchiq wrote: »

When I think of fluffy white bread ingredients they don't have much room for messing around. Flour, water, yeast, a little vegetable oil, a small amount of sugar and a small amount of salt. That's basic white bread. IDK where she would cut the sodium. Commercial bakeries may have a way but at home I don't know what it would be.

The other thing is that this delicious type of bread is calorific as all hell. Even without a sodium issue, people with a low calorie allowance still have to watch it. It is like an occasional and limited treat rather than acting as the "staff of life" under these circumstances.

OP: You are not alone. If that helps at all.

I wonder if a salt substitute like potassium chloride would work in the bread and taste ok?..... my inner scientist/baker is curious now.

I suspect that would not work. Salt adds flavor and color, but it also regulates the yeast, allowing the bread to rise more slowly and develop better sourdough or yeast flavor, and it also strengthens the gluten bonds (so it doesn't give off too much gas and collapse). It might worthwhile, if she is a baker, to experiment with less-salt bread if, say, half a tsp per loaf would fit into her salt restrictions. At any rate, here is a good place for your inner baking geek to romp.

http://www.kingarthurflour.com/professional/salt.html

Thanks for the link and the mini lesson!