The Best Low Carb Bread
TESTIMONY OF THE DAY
“Maria, I have to say this has been amazing, I have taken Zantac in the morning and night for 18 years and was thinking about switching to the purple pill as the Zantac was not work any longer. My wife and I read your book and took your assessment test and I started around mid January, I am on my third week with NO antacids and NO heart burn at all! I also had 4-5 nights a week that could not sleep more than 4 hours, I’d wake up at 1am and not be able to go back to sleep. I am now sleeping 7-8 hours 6 or more nights a week! Thank you for your book. Feeling better at 59.” – Garth
What are your goals for today? Diet does NOT mean deprivation!
“Maria, Thank You! Scariest moment I had in 1992 is sitting in the Doctor’s Office and having him say, “You’re a Diabetic and you need to be on medications”. After I retired in 1994, I started to have more medical issues, High Cholesterol and High Blood Pressure and my weight ballooned to almost 300 pounds just to add to my misery. I lived with more problems than I could imagine and they just kept piling up. I stopped exercising, couldn’t lose weight, I had a persistent cough that caused visual blackouts (once while driving), muscle pains as if I had the flu aching all over my body and to top it all the last 10 years I started to notice head shakes and memory loss. To be honest, medically I was unsure of myself and did not no where to turn or what to do. I was sick for over 20 years.
So, my daughter and my wife started scheming and eventually started an intervention. It was extreme. My daughter flew home for a month and did the cooking and my wife and I started our extreme diet called HCG. It worked after 30 days and I lost 40 pounds. Tons of reactions that once again scared me as my body started to react badly to the medications I was taking. I finally got off diabetes medications as my weight came off. So where is the problem…I didn’t know how to keep the weight off. That is when my daughter introduced me to Maria Emmerich and now my life really started to change. Not only did I keep my weight off but I learned so much about how my body reacts to foods.
Now I made it a priority in my life to learn about how my body works, how food works in the body and what it does. I always use Maria as my base of knowledge because of her explanation of the human biology and information that guides me towards the information I need to fix myself. Here recipes and books have really helped me. This may sound dumb, I had to learn how to eat again. I needed to learn how to take care of my body. I obviously had not know this because if I did, I would like to think I would have never got myself into this mess in the first place.
I must say, as an extreme reaction to hitting bottom HCG was a huge part of my weight loss but Maria, you were crucial in my understanding and learning about health and how to keep it off. It has now been over 4 years that I have kept my weight stable. I have kept to low carbs, moderate proteins and a large part of my normal days is good fats. As of this month February 2014 and for over 22 years of illness with Hypertension Diabetes, and High Cholesterol, I am drug free. Thank You Maria. You have been instrumental in helping save my life.” – Ruben M. Peña Sr.
Looks like a “healthy” sandwich right?
We all know that we need to stay away from sugar, but are you eating “whole grain” bread? Whole wheat bread is high in sugar, higher than some candy bars and sugary sodas, and some scientists have proven that two slices of whole wheat bread will raise your blood sugar levels as high as if you were eating a candy bar.
Why does it take the mainstream media so long after a new study to report health benefits? BECAUSE they would lose all their advertising! I had to sign a waiver when I would be on TV that I won’t bash whole grain or cereals.
It’s really thing to wrap our mind around. According to the Life Extension article, eating two slices of whole wheat bread is worse than drinking a can of Coke or eating a candy bar. The original 1981 study at the University of Toronto found:
White Bread = 69
Whole-grain Bread = 72
Wheat Cereal = 67
but Table Sugar (sucrose) = 52
That means the Glycemic Index of whole grain bread is higher than that of table sugar, which is also known as sucrose. For you “gluten free” readers out there…rice cakes are listed on the Glycemic Index at 77! This is why when people go “gluten free” and grab a lot of packaged “gluten free” items at the store, they gain weight rather than lose weight.
To read more, check out Oct 2011 issue of Life Extension magazine, “Wheat, the unhealthy whole grain,” in the Oct. 2011 issue of Life Extension Magazine, page 82.
BUSY FAMILY TIP: Make a triple batch of this dough, bake and keep the sub bread in the freezer for an easy addition to your next picnic! All you have to do is cut open the bread (toast it if desired) and fill with your family’s favorite filling. No need to stop at Subway or Quiz-no’s. This will take you less time and save you tons of money.
“HEALTHIFIED” SUB (June 2013 update!)
1 1/2 cup blanched almond flour (5 oz) (or 1/2 cup coconut flour or 2.5 oz)
5 TBS psyllium husk powder (no substitutes) (45 grams) (must be a fine powder, not whole husks)
2 tsp baking powder
1 tsp Celtic sea salt
2 1/2 TBS apple cider vinegar (1 oz)
3 egg whites (6 egg whites if using coconut flour) (about 3.5 oz for almond flour option, 7 oz for coconut flour)
7/8 cup (a little less than a cup) BOILING water (or MARINARA – for more Tomato Basil Bread!) (7 oz)
OPTION: Use 2 whole eggs (Almond flour version) or 4 whole eggs (coconut flour version). If you are having trouble with it rising using whole eggs you can try egg whites. Also, if your buns looks nice and big but then deflates after removed from the oven, try reducing the baking powder to 1 1/2 teaspoons.
Preheat the oven to 350 degrees F. In a medium sized bowl, combine the flour, psyllium powder (no substitutes: flaxseed meal won’t work), baking powder and salt. Mix until dry ingredients are well combined. Add in the eggs and vinegar and mix until a thick dough. Add boiling water or marinara into the bowl. Mix until well combined and dough firms up.
Form into 4 to 5 mini subs (the dough will rise about 2 to 3 times so I start mine as a 1 inch disk, see picture below) or one large sub/loaf and place onto a greased baking sheet. Bake for 55 minutes (45-50 minutes for smaller shapes like buns). Remove from the oven and allow the bread to cool completely. Cut open with a serrated knife. Fill with desired fillings. Makes 5 servings.
NOTE! If you are having an issue with a bubble, try weighing your ingredients as listed above. I use this kitchen scale.
NUTRITIONAL COMPARISON (per serving)
Traditional Sub Bread = 198 calories, 6g fat, 4g protein, 41 carbs, trace fiber
Almond Flour Sub (egg whites) = 209 calories, 14.2g fat, 8.2g protein, 15g carb, 9.8g fiber (60% fat, 15% protein, 28% carbs)
Coconut Flour Sub (egg whites) = 136 calories, 2.1g fat, 7.3g protein, 17.3g carb, 11.7g fiber (14% fat, 21% protein, 51% carbs)
CHICKEN CLUB: Smoked Chicken, bacon, tomatoes, lettuce, onions (see above photo)
TUNA MELT: Tuna, tomato, sharp cheddar: toast in a broiler until bread is crispy and cheese is melted (see bottom photo)
MEATBALL SUB: use my “healthiefied” meatballs and no sugar marinara
PIZZA SUB: fill with your favorite pizza toppings, no sugar marinara, mozzarella: toast in a broiler until bread is crispy and cheese is melted
PANINI: Cut bread into thin slices. Heat panini maker on high. Fill with desired sandwich fillings. Butter the outside of the sandwich and fry until bread is golden brown. Click HERE to find the panini maker I love, on sale now for $45! It was $90!
|Made into ‘fingers’ for Halloween Fun!|
Here is a video of the process of making these subs.
The first time I made my “healthified” bread, it turned out PERFECT! But guess what? I was just messing around with my new-found obsession with psyllium powder and didn’t write anything down! ARG
So it took me 8 pounds of almond flour to experiment and finally get it right (a very expensive mistake). Yesterday, Craig made the buns because someone suggested that that always add in Apple Cider Vinegar and my memory came back! YES, I added cider vinegar to that first batch!
So, if you made the bread before and it turned out “gummy” please try it again. These are amazing!