Grocery Store Keto Bread

(Brian) #1

I’ll admit it… I fell for it. “0 grams per slice” of bread sounds great and it’s in big bold print on the package.

I’ve heard Dr. Berry say numerous times, “Don’t fall for it.”

Today, I was looking at some YouTube videos and one of the things it likes to show me is a guy who tests various foods and then shows the CGM results for the past few hours to give a real idea of what happens with certain foods. Today, it showed me “keto tortillas”. I thought, great! The package suggested something like 2 net carbs per and he ate two of them. Shouldn’t be much of a spike, or so I thought.

The bottom line was, he might as well have eaten the real thing as it would have been pretty much the same result. (I went back and looked at previous tests with the real thing just to see.)

And to think I’ve been eating memory-foam bread thinking it was low-carb while all the while, I might have just as well been enjoying the real thing with exactly the same effects. :frowning:

No, I don’t intend to start eating regular bread again. (If I did, it would be me starting to make my own again, not store bought. I still don’t intend to.) But I was pretty disappointed to learn that the commercial products really are a scam. I was told. I just wanted to believe the advertising. :frowning:

That said, there may be some things a person can make that might be a whole lot less of a spike that might resemble something we can use as “bread”. I haven’t explored that far with them recently but I think most are either egg or cottage cheese based. And I’m sure there is some scientific reasons why the commercial stuff is bogus.

I’ve tried and tried with the “cloud bread” and similar recipes that claim to be “just like the real thing”. Have never found anything that I’ve wanted to continue making after the first few tries. Choosing between those and no bread at all usually leave me with the no bread at all option being the more desirable.

Anyway, I know there have been previous threads. I just found the CGM results to be quite interesting / disappointing… since I wanted to believe the advertising. Oh, well… at least I know now. I’ll crawl back under my rock now.

(Ethan) #2

I think the ones made from “Modified Wheat Starch” (which seems to most of them) are scams. When I do get Keto bread, I get Carbonaut Bread and I think that one is OK.

#3

Been eating 647 bread, sub rolls, bagels and buns for years, and it’s awesome. I also wear a CGM, it’s fine. Small very normal rise and fall. Many like to pretend that all transient rise and falls are “spikes”, but that’s not how real life works. Really depends on you, your response etc.

(Ethan) #4

OK, I’ve seen that in the store and I’m going to try it this week.
To be honest I haven’t been keto at all this past 2 months, I lost my discipline. But I want to go back on. I think its a better way to live. To just eat one meal a day and never be hungry.

(Brian) #5

I guess there is no substitute for a CGM on my own person rather than someone else’s experience. Maybe one day I can pick one up and do some experimentation of my own. Prices do seem to be coming down and they’re becoming more available without a Dr involved.

#6

Stelo is $89 for 2 of them, Lingo is a little bit cheaper IIRC, but a lot of people are complaining about the Lingo’s and showing them too low all the time. I’ve had very few issues with Stelo.

(KM) #7

Just a note, there are some commercially available “tortillas” made with egg and not much else - Egg Life Wraps are one. They’re a bit spongy and not especially exciting, but serve the purpose of holding your wrap, taco or burrito ingredients together.

(Cathy) #8

I think it is a ‘mileage may vary’ kind of thing. There was a day I wouldn’t touch a product that contained any sort of wheat … period. After several years of strict adherence, I find that I can now tolerate these products. Years ago, I know I would not have done so.

I would comment that the Oroweat Keto Original Tortillas do seem too good to be true so I am careful to never have more than one in a day. Same with Carbonaut bread. I never eat more than 1 slice in a day.

#9

Here is my recipe for the closest, easy thing resembling toasted bread when needed. I use it to replace smoked salmon and cream cheese bagels which were a favourite. The base recipe came from somewhere else a long time ago and I modified it to suit my needs. For those UK people, it resembles a toasted muffin (nothing like American cake muffins!). The ingredients can be modifed to make a few different bready replacements and will even make do for an easy pizza base if you arent tooo fussy!

Keto Muffin

Ingredients
NB all level tsp/tbsp
1 tbs coconut flour (OR 3 tablespoons almond flour)
1 tsp baking powder
1 tsp psyllium husk = OPTIONAL
1 medium / large egg
1 tbs butter, oil or fat
1 tsp vinegar

Method
Add baking powder to bowl add completely crush to a fine powder with back of a spoon (avoids white lumps in mix)
Completely mix the powder ingredients in a bowl with a fork or spoon. NB give it a good mix to prevent lumps.
OPTIONAL: Melt butter / fat if using. NB just use olive oil = easier and quicker.
Add the egg.
Whisk / beat with a fork until completely mixed.
Add butter, oil or fat.
Add the vinegar.
Whisk / beat with a fork until completely mixed.
Run a knife around the edges to ensure no powder residue.

Microwave
Microwave for 90 seconds, until firm. (600W)
Run a knife / spatula along the edge if necessary.
Tip out onto chopping board.
Slice in half.
Toast in the toaster.

Frying Pan
Fry in a frying pan instead of microwave.

Notes
Use a few tubs and prepare several mixes at the same time. Much quicker.

Avoid lumps:

  1. Add baking powder to bowl add completely crush to a fine powder with back of a spoon (avoids white lumps in mix)

  2. Completely mix powder ingredients together.

  3. Add egg first and mix.

  4. Then add oil and vinegar together. Mix.

Adding oil first then mixing makes a lump of dough. This is a bit difficult to break up and lumps remain when mixing in egg and vinegar. Worked OK with a whisk but not so good with just a fork.

Container:
Dont use ceramic bowl if possible = gets very hot in microwave.

Fat:
Olive oil is easier to use as it does not require melting.
No real flavour difference between butter, oil or fat.

#10

For a pizza base, just double or triple the ingredients. Omit the microwave stage, and either fry or cook in the oven in a suitable size container (quiche or cheesecake type dish etc). Dont cook too long though or the eggs will go rubbery. Then put on the sauce, cheese and toppings and put back in the oven. Its not a perfect pizza base but its cheap, quick and easy!

(Germaine M Schweibinz) #11

ok