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To: Ken Adams who wrote (5840)	7/14/2009 11:47:24 AM
From: Lane3	1 Recommendation Read Replies (2) \| Respond to of 39298

What about Pita bread... or a tortilla as a substitute? Just what is it about "no wheat" that you don't understand? <ggg>

To: Ken Adams who wrote (5840)	7/14/2009 2:09:08 PM
From: LindyBill	Read Replies (2) \| Respond to of 39298

TYP Recipies Recipe: Wheat Free Low Carb Flax Bread Category: Breads Description: This bread is similar in size and shape to focaccia bread and is packed with flaxmeal fiber. I cut the loaf into 16 small pieces and use 1 toasted piece, sliced in half width wise and spread with almond butter to eat with the majority of my supplements. 1/16th of the recipe should supply: 131 cal 10g flaxseed fat 0.69 NET CARBS 8g fiber You can cut the pieces into larger regular bread-sized pieces and have a sandwich! Ingredients: 2 cups flax meal 1 Tablespoon baking powder 1 teaspoon kosher salt 1-1/4 cup Egg Beaters [or eggs] 1/2 cup water Preparation: Whisk dry ingredients together; add wet ingredients and mix well. Let batter sit for 3 minutes. Use silpat non-stick pad on large baking sheet. Spread bread dough into a large oval in the middle of the pan, spreading dough to approximately 1" thick. Bake 350 degrees for 20-25 minutes. PECAN COFFEE CAKE FLAX BREAD (original recipe developed by Laura Dolson) I modified this to make it a sweet morning coffee cake; so far everyone really likes it. Best made with golden flax seeds. Mix Dry Ingredients Together: 2 cups ground flax seeds 1 TBSP baking powder (use 1 TBSP + 1 teas if using Rumford non-aluminum) ½ cup erythritol sugar free sweetener or Splenda 1.5 teaspoon ground cinnamon These next spices are optional, but I like them in this recipe: ¼ teaspoon cardamom 1/8 teaspoon cloves Mix Liquid Ingredients Together: 5 large eggs, beaten ½ cup water 1 TBSP oil (olive, coconut oil, or butter or what oil have on hand) Important: use a pan with some sides, like a 10 x 15 jelly pan, oil with olive oil or can use oiled parchment paper. I use a big 10 by 13 glass baking dish, oiled. ADD: wet ingredients to dry ingredients and mix well by hand Let this mixed batter sit for 2-3 minutes (the baking soda starts working and it thickens up and grows a bit). Not longer though or it will get too hard to spread in the pan. Pour the batter over the pan and spread with oiled spatula. TOPPINGS: Good with ¾ to 1 cup of chopped pecans, mixed with 2 TBSP erythritol or Splenda and 1 teaspoon cinnamon After sprinkling the above mixture on the top, can also sprinkle some unsweetened coconut. The white flakes add a bit of flavor and make it look better and more inviting. BAKE: 350 degree oven for 25 to 30 minutes, until the top springs back a bit and the bread is getting browned on top. Nutritional Information: The WHOLE RECIPE recipe has 8.4 net carbs, and if cut into 12 pieces each piece has less than 1 gram of effective carbohydrates (.7 grams by her calculation) plus 5 grams fiber, 6 grams protein and 185 calories. I use the 10 x 13 glass dish and cut this into 15 pieces.

To: Ken Adams who wrote (5840)	7/14/2009 4:38:59 PM
From: spiral3	Respond to of 39298

figure out a way to have a sandwich Hi Ken, these breads made from sprouted grains have a low Glycemic Index. It would be interesting to know what Dr. Davis thinks of this. This is the bread that I buy. foodforlife.com Breads made from chickpea flour are another low GI alternative – there are tons of recipes for different versions of this on the web. My wife makes this one. It is delicious but the form factor may not be what you’re looking for. markbittman.com Found this on the web - have never used their products. grindstonebakery.com edit: I see you are NOT going to bake your own.