The LEAST BAD Bread?

(Dave Smith) #1

Okay my young daughters still must have bread with hamburgers and such. What is the least bad bread I can give them do you think? I don’t think they will even try that keto egg bread stuff. Gotta be pretty bready. Any suggestions out there? Thanks!

(You've tried everything else; why not try bacon?) #2

Dave’s makes various “low-carb” breads. They’re not by keto standards, but they’re better than most of the commercial breads.

(Dave Smith) #3

Heard of those. I will check it out. Thanks!

(Laurie) #4

I used to make flax muffins that turned out pretty nice. If you made wider ones–say, English muffin size–they might pass as whole-grain burger buns. You could try making them with extra-light-tasting olive oil. But children are very sensitive to weirdness, so it depends on how “young” your daughters are. I’ve also seen recipes on here for almond mug bread.

Flax muffins:

5 large eggs
1/2 cup water
1/3 cup oil

2 cups ground flax (flax meal)
1 Tablespoon baking powder
1/2 teaspoon salt

Mix wet ingredients, add dry ingredients. Cook in oven or microwave as muffins, or on grill as pancakes. If mixture thickens, add more water.

(Carl Keller) #5

I use the microwave mug bun recipe for burgers about once a week. It tends to be less spongy if you pan sear it in butter. It’s less than 5 carbs but you need a very wide mug to make it cover more than a 4 ounce burger.

I’m short on time at the moment, but you can find it on YouTube or I can dig it up later if you express further interest.

(Dave Smith) #6

Thank you, Carl.

(Dave Smith) #7

Thanks!

(Banting & Yudkin & Atkins & Eadeses & Cordain & Taubes & Volek & Naiman & Bikman ) #8

If it were kids, who don’t have any nutritional issues, I might make sourdough levain rolls for them, but that’s what I make. The carbs are less available or predigested partially by the bacteria, so they’re less bad, blood glucose/insulin wise. And fermentation is good for the gut.

But no one should lie to themselves and say that a wheat bread is either keto or low carb friendly. My sourdoughs are for maintenance and/or indulgence. The reason I mention for kids is that, absent T1, T2DM, a large weight issue, or some other reason why they should be keto, and not just LC, you could run them at maintenance levels of carbs and they could maybe be there for life, as opposed to the rest of us who need the keto because we didn’t keep it to a reasonable level.

I’m wearing my asbestos making this comment, so ready for the pile on.

(Full Metal KETO AF) #9

I used a round Pyrex glass food storage bowl, about 5” in diameter. Made a nice burger bun.