Low Carb Breads of the World

Do you wish that low-carb bread could be made from something other than nut flour, cheese, or beaten egg white?

Now they are.

Low Carb Breads of the World are a new category of low-carb bread. They contain NO nut flour, and while cheese and egg may be included as ingredients in a recipe, they do not form the basis of the bread.

These breads also contain NO psyllium, xanthan gum, guar gum, or inulin, as these ingredients often cause digestive issues.

Low Carb Breads of the World makes adopting a low-carb lifestyle more accessible to those with nut allergies, and makes culturally appropriate bread available to people from bread-centric cultures with high rates of type 2 diabetes, including Southeast Asian (Indian) and Hispanic.

Low Carb Breads of the World are “real bread that happens to be low carb.”

Priority allergens such as egg and soy are clearly marked in each recipe. Most recipes are not suitable for those with celiac disease. While there are no grains in these recipes, many of the recipes contain ingredients made from the outer husk of grain, and there is also inclusion of protein isolate derived from wheat (similar to how whey protein is derived from dairy), and vital wheat gluten.  A note about gluten here.

Below are a few pictures of different types of bread that appear in the book.

More than a Cookbook

Low Carb Breads of the World is much more than a cookbook or a collection of recipes. The book introduces low-carb ingredients used for baking these breads and explains how to use them successfully in different types of recipes.

Baking with these ingredients differs from baking with high-carb grain flours, and understanding the differences is essential to being successful in baking any type of low carb bread. The recipes in this book provide an opportunity to utilize these methods to produce a variety of breads of the world.

Understanding the science behind using these ingredients will enable people to begin to adapt their own bread recipes to be low carb which is the goal of this book.

Low Carb Breads of the World outlines the history of low-carb bread, baking basics for accurately measuring ingredients by volume and weight, information on the difference between conventional and low-carb bread baking, details about the low-carb ingredients used in the recipes as well as the availability of ingredients, and information about how to experiment with variations to the recipes provided. The book is an essential kitchen tool to bake “real bread that happens to be low carb.”

Please click on the “What’s Inside” tab to read the details about this book, it’s format and the reasons for it.

The Bread Recipes

The recipes in the book are not perfect replicas of the original but are as close as possible using low-carb ingredients that are readily available and that contain as few priority allergens as possible.

All recipes are designed to be made with minimal kitchen equipment and all breads in this book were made by hand when they were developed, standardized and tested.  They were developed from ingredients that were purchased online so that they would be available to anyone and if you live in any US city, these ingredients are likely available in most grocery stores, or health food stores.

Buy the Book Now

Low Carb Breads of the World sells for $24.99 (USD), plus tax. 

Click here to order.

ISBN: 978-1-7780355-0-0

This digital publication has been deposited in the Library and Archives Canada collection and is subject to the Copyright Act.

 

 


Click on the purple button below to get a FREE 1-page printable download about this new category of low carb bread with NO nut flour, no cream cheese or grated cheese, no psyllium, no xanthan or guar gum, and no inulin.

 

 

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