I miss bread more than anything. No keto bread we have ever made has measured up to actual bread. The flax meal one everyone raved about just tasted like a greasy sponge to me. I prefer doing without. And I used to be the biggest (literally) sandwich eater in the western hemisphere.
I miss bread
Fracmeister
#22
“The flax meal one everyone raved about just tasted like a greasy sponge to me.”
Shoot, I wish they tasted that good
Ruina
(Hyperbole- best thing in the universe!)
#23
I use cabbage leaves myself. More structural integrity. And I find the short flat kind of cabbage has looser leaves so it is easier to get a whole, unbroken one off. And since they are rather boat shaped they hold the innards pretty well with just a little tucking on one end.
Ruina
(Hyperbole- best thing in the universe!)
#25
Raw. The cabbage I prefer has a bit of a softer leaf. But even when I use the standard ones I eat it raw when it’s a wrap. Usually it is for tacos so the meat heats it up a bit.
Ruina
(Hyperbole- best thing in the universe!)
#26
Here is the cabbage I use. This is a little one. They can get pretty big. I like to put some of the cheese in the bottom of the boat to serve as caulking for small cracks that may happen, but that is more important if I’m using a stiffer leaf than this.
The problem is that I overstuff them. But as I do that with tortillas as well, the cabbage can’t be faulted for that.
I get the OP’s quandary though. It would be nice to have something to soak up all the taco juice I dripped into the bowl.
David_Stilley
(Full Metal KETO AF)
#27
That sounds great with tacos, most of the taquerias in my town use finely shredded cabbage in tacos and burritos instead of lettuce which breaks down and gets yucky in take out. 
Ruina
(Hyperbole- best thing in the universe!)
#28
What I am about to say is heresy here in China, but… LETTUCE SHOULD NOT BE HOT OR NEXT TO HOT FOODS! If you need greens in a situation where they will get warm, cabbage, spinach or chard. Good grief people.
Momof5
(Susan)
#29
@Ruina
Those little cabbage wraps you made look delicious.
I have used cabbage for doing wraps of : avocado, and some veggies, and added some sour cream.
I have become addicted to cabbage, spinach, and cauliflower since doing Keto…I was already addicted to avocado!
Ruina
(Hyperbole- best thing in the universe!)
#30
After I had lost most of my weight I announced to my friends back home that I had lost 40 pounds and that, on a not unrelated note, I was no longer vegetarian. “Don’t worry! I still eat weird,” I said. A friend responded that keto was almost, but not quite, the opposite if vegetarian. I responded…
“Almost! But avacados are forever.”
Apologies to the OP for taking your bread notalgia thread off track.
Shonaglover
(Shona)
#33
I have been making this bread https://pin.it/25qh2xwrapemrq it is the best bread I’ve tried.
ketotonic
(Donna)
#34
I hear you so very clearly! Imagine living in a street filled with such fare…daily…in Lyon, the gastronomic capitol of France! It can seem almost cruel…the visuals and aromas! Sigh bis!!
clackley
(Cathy)
#35
Awww that paints a picture!
Or you can think, “I already had my ‘quota’ of bread and now on to other things.”
SecondBreakfast
#36
The grated cheese taco shell is pretty cool. So are the Keto-cheese its.
Take your shredded cheddar (and shred it yourself from a block, because the pre-grated stuff had additives). Spread it evenly on parchment, and nuke until it starts getting slightly brown in the center. Remove the micro, cool a few seconds until it starts to firm up, then fold the parchment (cheese attached) to the desired taco size.
Or prior to cooling completely, put your fillings on it, and fold or roll like a burrito or wrap.
The cheeseits are the same, but you just let them cool and break them up as “crackers”. Wonderful avenue for cream cheese, butter, guac, whatever.
Annoula
#37
I have to admit that I don’t miss the ‘vehicle’ or the ‘functionality’ of bread (I’m about 4 months in to this WOE), but I was never one to have a slab of bread with a meal. I did initially miss the starch element on my plate because I felt as if a basic element was missing – you know: why are there two things on my plate rather than the three that are supposed to be there? That’s been gone for months, however. If and when I want something bland to extend my food or sop up sauces, zoodles often do the trick.
And if that doesn’t work, licking my plate does 
Kage
#38
Carbs are everywhere! I never realized until this woe. Carbs are all around us. They are in so much (and sometimes for no good reason). And people eat them more than I think they even realize because it is just so common and typical today. I feel like saying: I see bread people!!
Sharon_E
#39
Every time I go to a grocery store I am just in awe at the sense of mountains of carbs surrounding me.
I watched a few minutes of That Sugar Film the other day, and I remember them saying that 80% (on average) of all products in stores had sugar in them. Don’t know if they were including natural sugars in fruit and veggies or not, but still that number is staggering.
I remember pre-keto I would enter a store and I might notice smells from the deli, but that’s all. Now when I walk in I swear I smell bread everywhere. Even in the cleaning aisle!!
ctviggen
(Bob M)
#40
I went from never having a “bread-like” food to wanting some, sometimes. I don’t mind using some type of leaf product for burgers or “tacos”, but sometimes it would be nice to not have to finagle everything into place. Buns help with that.
Also, this is a good way to use fat head dough, as nachos:
We tried this, and it was great (note: not really tortilla like, but close enough).
And both my wife and I have remarked that sometimes it would be nice when making a roast with sauce to have something to soak up the sauce, and “bread” helps there.
It may be that I’ve been doing this so long, that I’m trying to break some monotony.