On my LCHF journey I found that removing bread was hard, both culturally and because I liked it. Joy’s book is both a useful and informative delight. Test drive some of her breads and find something for you.
I’m a bread lover, always have been. When I decided to improve my own metabolic health by adopting a low carb way of eating, I knew my relationship with bread had to come to an end. Or at least, that’s what I thought. I tried a few low carb recipes online, but was mostly disappointed. Of the 2000+ patients that I have helped so far with the reversal of their lifestyle-related chronic conditions, such as type 2 diabetes, obesity and fatty liver disease, a significant number have expressed that they also missed bread. It was therefore quite exciting when Low Carb Breads of the World was published! Finally, in one great book, all the bread recipes one could wish for, from baguettes to buns, to chapatis and tortillas, and many more. I love the explanations on the different ingredients and methods. It’s so much more than just a collection of recipes, and the recipes are definitely unique and well developed. This book is a must-have for anyone who wants to eat low carb breads, and for all healthcare professionals who treat patients with metabolic health conditions.
A very unique and helpful resource: a recipe book specifically for breads suitable for low-carb and ketogenic diets that pays homage to global cuisines and cultural food traditions. In certain regions of the world, not being able to have bread is an immediate dealbreaker for people wanting to try a low-carb diet, but Joy Kiddie has put together a wonderful, comprehensive collection of recipes that shows whether you favor naan, baguette, tortillas, pita, chapati, challah, sourdough, biscuits, sweet treats, or some other kind of bread, you *can* reap the health benefits of lower-carb eating while including the foods of your heritage — or simply just delicious things you love.
Joy has done the work so you don’t have to! It’s clear that she worked tirelessly in researching and experimenting to determine the optimal recipes for each type of bread and she also explains the science and chemistry of each ingredient so that it’s easy to understand why certain things are used in certain ways, and also to empower you to experiment with creating your own recipes. Some of the ingredients may seem “exotic” at first glance, and while some items might not be available at your local grocery store, everything is easily found online. This book truly is the first of its kind and will be a welcome addition to the kitchen of anyone who misses certain flavors and textures of various breads but wants to follow a low-carbohydrate or ketogenic way of eating.
Perhaps best of all, Joy isn’t just a culinary enthusiast and kitchen wiz; she’s a registered dietitian who follows a low-carb diet, herself, so she lives this way in her own life and understands the needs of people with diverse health issues who want to reclaim their health and lose weight while also enjoying their food and relishing one of life’s great pleasures.
On my LCHF journey I found that removing bread was hard, both culturally and because I liked it. Joy’s book is both a useful and informative delight. Test drive some of her breads and find something for you.
I’m a bread lover, always have been. When I decided to improve my own metabolic health by adopting a low carb way of eating, I knew my relationship with bread had to come to an end. Or at least, that’s what I thought. I tried a few low carb recipes online, but was mostly disappointed. Of the 2000+ patients that I have helped so far with the reversal of their lifestyle-related chronic conditions, such as type 2 diabetes, obesity and fatty liver disease, a significant number have expressed that they also missed bread. It was therefore quite exciting when Low Carb Breads of the World was published! Finally, in one great book, all the bread recipes one could wish for, from baguettes to buns, to chapatis and tortillas, and many more. I love the explanations on the different ingredients and methods. It’s so much more than just a collection of recipes, and the recipes are definitely unique and well developed. This book is a must-have for anyone who wants to eat low carb breads, and for all healthcare professionals who treat patients with metabolic health conditions.
A very unique and helpful resource: a recipe book specifically for breads suitable for low-carb and ketogenic diets that pays homage to global cuisines and cultural food traditions. In certain regions of the world, not being able to have bread is an immediate dealbreaker for people wanting to try a low-carb diet, but Joy Kiddie has put together a wonderful, comprehensive collection of recipes that shows whether you favor naan, baguette, tortillas, pita, chapati, challah, sourdough, biscuits, sweet treats, or some other kind of bread, you *can* reap the health benefits of lower-carb eating while including the foods of your heritage — or simply just delicious things you love.
Joy has done the work so you don’t have to! It’s clear that she worked tirelessly in researching and experimenting to determine the optimal recipes for each type of bread and she also explains the science and chemistry of each ingredient so that it’s easy to understand why certain things are used in certain ways, and also to empower you to experiment with creating your own recipes. Some of the ingredients may seem “exotic” at first glance, and while some items might not be available at your local grocery store, everything is easily found online. This book truly is the first of its kind and will be a welcome addition to the kitchen of anyone who misses certain flavors and textures of various breads but wants to follow a low-carbohydrate or ketogenic way of eating.
Perhaps best of all, Joy isn’t just a culinary enthusiast and kitchen wiz; she’s a registered dietitian who follows a low-carb diet, herself, so she lives this way in her own life and understands the needs of people with diverse health issues who want to reclaim their health and lose weight while also enjoying their food and relishing one of life’s great pleasures.