Nutrition: Baking a Low gi - Protein bread loaf

[nckfitheart2009]

Hi Everyone,

I am experimenting baking my own loaf bread.
So far I have baked, through the raising process, a whomeal /protein (from soya flour) bread. The bread wasn't moisten enough for my taste!

Has anyone managed to bake a healthy bread loaf with any of following ingredients:


[*]Brown rice floor.

[*]Oat floor.

*) wholemeal floor.

* ) Any combination of above plus some protein.

Hope to hear from your kitchen healthy skills and tips very soon

All the best everyone, Let's train hard

 

[owltx]

I have had luck with whole wheat flour, and oat flour, and have used whey protein (to a certain extent - I feel if you put too much it throws the flavor off - I used it in place of dry milk where a recipe calls for it). I have never tried rice flour. I have used flaxseed, wheat germ, rye and other types of different additions that can make the bread more towards low-gi.

a) You have to kind of play around with your loaf to get the rise and "moistness" that you want. I think King Arthur Flour has some of the best recipes for whole grain. Top-quality baking recipes | King Arthur Flour My only complaint with them is that many of their recipes include bread flour or white flour - but you can work around this. Do a search for 100% whole wheat and you should find a couple to begin with. As you get comfortable with one recipe, then start adding other types of ingredients. Also, King Arthur sells an "Ancient Grains" blend that is blend of amaranth, millet and quinoa flours that can up the protein content of your bread - and is tasty.

b) when working with whole grains bread, it is really important that you weigh, rather than measure, ingredients. This made a big difference for me in the success of my loafs. Precision is more important with whole grains as they are less forgiving. So break out your kitchen scale and weigh those ingredients.

c) Are you using a bread machine? I would recommend one or a stand mixer for the initial kneading process. It really helps incorporate all the ingredients fully.

d) When your bread is done baking, shake it out of the pan immediately and cover the whole thing with a kitchen towel and let cool completely while wrapped before cutting. I have found this trick really helps with the moistness of the bread.

Okay, that is probably way more than you wanted to know. Hope some of this tricks help! Enjoy your baking!

-Stephanie

 

[nckfitheart2009]

Thanks Stephanie,

Your reply has been really informative.
I have just briefly looked at website and it looks really good.

Hmmm I can sense I am going to get a lot from it.
Please do not hesitate to add more info on this thread. I am a firm believer of the fact that we get a lot from what we eat on daily basis.

It is delusional to think we can get a sleek defined physique by eating process food. It is all about a lifestyle and I now decided to venture in the kitchen. Muscles are made in the kitchen

Hope to hear from more buddies on this

Take care,

 

[RapidBreath]

a) King Arthur sells an "Ancient Grains" blend that is blend of amaranth, millet

All of her advice is good.

Just thought I would mention that if you have any hypo thyroid issues that millet is a no-no because it inhibits thyroid.

 

[RapidBreath]

Great thread.

If you decide to make a banana bread one short cut is to freeze the banana the day before and take it out, that will break it down and make it super easy to blend into your bread.

I personally find that if I make my own treats at home that they don't cause me to gain weight. Its almost always commercial foods that cause me trouble.

 

[nckfitheart2009]

If you decide to make a banana bread one short cut is to freeze the banana the day before and take it out, that will break it down and make it super easy to blend into your bread.

I personally find that if I make my own treats at home that they don't cause me to gain weight. Its almost always commercial foods that cause me trouble.

Could not agree more on this! That is the reason I decided to get busy in the kitchen. So far i made my own seed bread and a banana bread. The banana bread was more a snack. I shared it with my sister and nieces and they loved it. Could not believe they would like it with no extra sugar, honey, syrup, white flour ...added So glad it is all gone ;-)

The seed bread should last two weeks. it's so filling I only need a small piece per day or other day.

I am definitely going to experiment more. I just purchased organic brown rice flour, oat flour and soy flour. I am inclined to use soy flour because of high percentage protein content.

I have always shopped healthy for groceries but want to make my own food.
It is all about being in control of what we consume. Making food from scratch, I am 100%, well almost, sure of what I am eating. I can not lie to myself

Thanks for the banana tip

 

[mjd]

This is my fave bread, although it doesn't have the flours you mentioned - it's main ingredients are quinoa and chia seed so it's high protein and low GI. Best part is, it's dead easy to make and it tastes delicious!

 

[Justinef]

I'm quite into my dehydrator at the moment (loads of zucchini in the veggie patch!), so am about to try this bread:
Garlic Bread - Carmella's Sunny Raw Kitchen
I've made some of the crackers on this website, and they were lovely