"Lo-Dough" bread

(Peter Bursky) #1

It doesn’t happen that i see many useful promoted tweets, but this might be just that exception - “Lo-dough” bread (replacement). Came across it in my Twitter feed, and got intrigued.
Lo-dough bread

They list the ingredients:
Water, Wheat Fibre (gluten-free), Dried Free Range Egg White, Stabiliser (E464), Konjac Flour, Psyllium Husk Powder, Salt. May contain: Mustard, Sesame

With a question mark on wheat fibre, it seems like they use keto friendly ingredients. They have a promotion going on, and was tempted to give it a go (they are UK based). Just wondering if anybody tried these, or have any thoughts on it?

P.S.i’ve been sort of keto for over a year and i don’t miss the bread/past/etc that much, but finally winning over my wife as well, and she still has some of the carb addition to come over…

(Allie) #2

I haven’t because the price is stupid, but I did ask about it on a keto facebook group and people were very positive.

(Peter Bursky) #3

Thanx @Allie for the feedback. TBH i didn’t even consider the price yet.
I have had fairly good success with the buns from the Diet Doctor - Keto Bread page. Even though they were coming out a bit purplish (type of psyllium husk powder i used, i guess), but by now i managed to nail the process and are now quick and simple to make.
I have tried to order online a different type of psyllium husk powder, which is not supposed to make the bread go purple.

Anyhow i guess i’ll have to sleep on it and see.

(Allie) #4

@Peter_Bursky many of the people who commented on my question said they would stick with making their own given the price. It is apparently very versatile and can be used for pizza etc as well as sandwiches, but like you I’ve found other options that work well without the excessive price tag.

(Brian) #5

If you’re not averse to using wheat products that will still keep you low carb, this is a recipe I’ve been wanting to try. And once you have the ingredients to make it, it’s quite cheap to make. Neither oat fiber or wheat gluten, the two main ingredients cost a whole lot.

I know some wouldn’t use it because of the wheat gluten and a few might even question the oat fiber. No issue with that. Some really are intolerant of it and have real physical stuff happening when they eat it. But many are not.

I don’t know whether it’s an actual requirement of keto to discontinue all use of grains or whether it is permissible as long as the consumption is low enough to fit within the macros of a keto diet. But one thing about this recipe, you can make it fresh, which if you’re gonna eat bread, makes it so much better. Hey, you can think of it as a magnificent BDV… butter delivery vehicle. :smiley:

If you try it, let us know how it goes. I haven’t had a chance yet.

(Randy) #6

I made this. Although it was pretty good, and actually rose like real bread. After two slices, two days in a row, the aches and pains I had resolved on keto came roaring back with a vengeance. Couldn’t believe it.

I’m not saying I don’t recommend it as an option. But just that I never considered that gluten may have been a source of my inflammation.

n=1 as always.

(Brian) #7

Wow, I’m sorry to hear that, Randy. But at least you KNOW!! And that’s good information for you.

I’d still like to try it for myself, just to see. I have been a little lax about getting enough fat and butter delivery vehicles are something that help me with that.

:slight_smile:

(Ronald Weaver) #8

We’ve just made Diet Doctor Keto bread with almond flour first and then with lupin flour. Really impressed with the texture and taste and also the fact that neither of them had any effect on my blood glucose readings after 2 hours.
The lupin flour version was a bit heavier and more doughy but we’ll increase the psyllium husk for the next batch and see if that lightens it up a bit.
We got all our stuff in the local Bio shop here in Pornic in the west of France, even baking powder ! and a good bit cheaper than Amazon.

(Andrea) #9

I’ve tried Lo-Dough. A good neutral carrier for toppings. Didn’t try it as a pizza yet but think that it could make a good base. Was not bad…definitely not like a normal wrap but with lots of toppings it was a grand carrier! Cost is a bit steep so it might be something I buy every few months.

(Bunny) #10

I would not use that (or eat it) unless it was freshly milled and 48 hours has not been exceeded by too far a stretch when used (baked)! Free of pesticides (e.g. lectins et al.) or ROUNDUP weed killer and non-GMO!

WHEAT VS GLUTEN FREE
In the Words Dr Eva Detko, PhD, www.dr-eva.com
“…Even though the terms “wheat” and “gluten” are often used interchangeably, they are not the same thing. Dr Eva Detko, PhD explains the difference…
https://yumglutenfree.com.au/news/health-updates/wheat-free-vs-gluten-free/

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(Pedro Marques) #11

I’ve only been Keto for a couple weeks but I tried making that bread this weekend. The only downside is that it’s not crusty. I’ve made it in the bread machine so maybe if I did it in the oven it would be better. I’ve tried it both toasted and fresh and it’s quite similar to regular bread. Good enough for me!