About the Author

About the Author

Low Carb Breads of the World is written by Joy Kiddie, a Registered Dietitian and published researcher with more than 35 years of multicultural food and bread-baking experience. Joy is proficient in cooking authentic cuisine from several Asian, South Asian, North African / Middle Eastern, Hispanic, Caribbean and Mediterranean countries.

Joy has many years of experience baking international bread, which she learned at the side of family members of friends from these cultures. In writing the recipes for this book, Joy used low-carb ingredients and applied them to traditional recipes and baking techniques. She then incorporated her knowledge and experience making the high-carb versions to modify the method to fit the low-carb ingredients.

Joy was trained in recipe standardization which was helpful in her past roles in the foodservice industry. In addition, she has years of experience working with people with food allergies and food sensitivities through her long-standing private practice, BetterByDesign Nutrition Ltd. (www.bbdnutrition.com). As a corporate Dietitian, Joy ensured that food served to the athletes at the 2010 Vancouver Olympic Games had allergens identified and clearly labeled.

In addition to her BetterByDesign Nutrition practice, Joy heads The Low Carb Healthy Fat Dietitian (www.lchf-rd.com) where she teaches a low-carb and very low (keto) diet to others, and follows one herself for therapeutic purposes. She has also written and posted over 350 referenced articles about low carb and ketogenic diets under the Food for Thought tab on her web page.

Joy’s knowledge and experience make Low Carb Breads of the World more than just another low-carb cookbook. It is a resource that people can use to  explain dietary options to others who would not have otherwise considered a low carb diet. If you or someone you love follows a low carb lifestyle and wants to enjoy real bread that happens to be low carb, Low Carb Breads of the World will fill that need.


Author’s Thoughts

For most of my life, I was a purist about food. I cooked authentic cuisine from several cultures using only traditional techniques and ingredients. Then, two years ago, one of my young adult sons began applying my custom-ground spice mixtures to his own cooking. I learned that less-than-authentic food can be delicious, and I also learned that if he was cooking, I was eating.

My approach to a low-carb diet for weight loss and restoring metabolic health has evolved over several years.

LEFT: 2017, RIGHT: 2021 (~2 years post weight loss)

Four years ago, I began my own weight- and health- recovery journey (story here) following the popularized high-fat keto diet, but after about six months, I modified my macros to better meet my need for higher protein. Since that time I have taught that “there is no one-sized-fits-all low carb or keto diet,” and this became the byline of my low carb Dietetic practice. I genuinely believe this.

Each person’s metabolic- and health needs vary, and the macros that work best for each differ.

While this may seem surprising, I was initially against low-carb bread. In retrospect, I was being a purist again.

In listening to my client’s needs, I realized that eating low-carb bread helped them reach their health- and weight-loss goals and was preferable to eating high-carb “treats” on “cheat days.” My young adult son who taught me to be less of a purist in international cuisine also taught me that “low carb bread is better than diabetes.”

I  also came to see that low carb nut- and cheese-based breads and egg white breads overlooked the needs of those with nut allergies and totally ignore the cultural needs of people from bread-centric cultures. Everyone deserves to have good quality low-carb bread that meets their cultural, lifestyle, and ingredient needs which is why I started making these breads myself, and how Low Carb Breads of the World got started.

To your good health,





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