To The Vets: How Long Did It Take To Get Used To Being Thin?

Hey Tazz,

Not sure which gluten free bread you're buying but many of them are NOT low carb.  Most are made with gluten free flours that are mixes of rice, sorghum, tapioca flours etc... and they HAVE carbs!

Don't hate me but I'm not really low carbing it right now since I am hoping to put on a few pounds.  As long as they aren't from sugar or things with gluten I'm not really watching them right now.  Of course it's always protein first and I try to have more protein grams then carbs but other then that I'm not counting them.  That will most likely change but for now it's not a problem.

Of course I don't hate you.  :0)

I just wasn't sure if you were aware that gluten free does not mean low carb.

Additionally the carbs in gluten free bread still turn into glucose (sugar) in your body and have an affect on your insulin levels.  If you are avoiding sugar so that you don't dump I can completely understand but if you are avoiding sugar so that it doesn't affect your insulin levels then you need to be aware that simple and complex carbs have an affect as well.

I do dump :( so I avoid sugar.  As far as being gluten free, I find that if I eat anything with wheat I develop cravings for more.  In the past before my revision white carbs caused terrible intestinal issues.  I haven't tested that since my revision but I am going on the assumption that would still be true so that is another reason I don't go there.

As far as not counting carbs, that doesn't mean I go hog wild on them.  I average 175 to 200 a day at last check, still a lot but not enough to gain weight for me, apparently, but in the past I would guess the count would have been 500+ since it was the main part of my diet.  I eat gluten free bread and pasta very rarely and my carbs usually are from fruits, vegetables, who grains and dairy.  In the last month I probably have had gluten free bread (and a few slices of gluten free pizza) about 5 or 6 times.  It's more a matter of convenience for me but it's pretty expensive so I don't make it a regular part of my diet.

The prices they charge for gluten free products are ridiculous.  I started baking them myself to save money and control the ingredients that go into the recipes.

I was never much of a potato, rice, pasta eater prior to wls so it's no hardship for me to avoid eating them.  I do make a "metamucil" No carb/high protein "bread" that I'll have a slice of most days.  More so that I can get a big whack of fiber into my diet and have something to put cheese on.  :0)

I make a lot of my things, too.  Could you share the recipe for your bread?

This bread comes out quite moist and dense almost like a hunter rye.  I made another loaf last night and changed up the ingredients a bit and modified the method and it rose much higher.  Hopefully it will be "drier" inside, I'll see when I get home and slice it up.  If it came out okay, I'll post that recipe.

Psyllium Husk Bread with Protein Powder (Whey Concentrate)

Ingredients

• 2 Large Egg
• 106 g Simply Egg Whites
• 60 g Psyllium Husk
• 40 g Golden Flax Meal
• 35 g Sunflower Seed Kernels
• 35 g Pumpkin Seeds Unshelled
• 10 g Sesame Seeds
• 14 g Coconut Oil
• 28 g Coconut Spread
• 1 tsp Magic Baking Powder
• 1/2 cup Water
• 1 tsp Baking Soda
• 100 g All Natural Whey Protein Concentrate - unflavoured
• 1 tsp Onion Powder
• 1/6 tsp Salt

Pre-heat the oven to 350 F, mix the dry ingredients in large bowl, add the wet, but make sure you add the baking powder last, right before putting it in a loaf pan and into the oven. Bake for about 60 mins.   Take loaf out of pan and cool on wire rack.  After it is cold, slice it and lay slices on wire rack for a few hours to dry out a bit, the bread is very moist.  If you like it moist you can skip the drying and just package and freeze.

Adapted from:

http://crossfitcatcave.blogspot.nl/2012/08/psyllium-husk-bre ad.html#.UHhMZcXAeSr

I make rolls out of the following recipe.

Psyllium Husk Bread with Almond Flour

"HEALTHIFIED" SUB

1 1/4 cup blanched almond flour (or 1/2 cup coconut flour) = I used 120g Almond flour

5 TBS psyllium husk powder (no substitutes) = mine came out to 45g

2 tsp baking powder

1 tsp Celtic sea salt - I used a dash

2 eggs (4 if using coconut flour) - I use 1 egg and 53g egg whites - MUST BE ROOM TEMPERATURE - the original recipe has since been modified to use only egg whites, I'll try that next time.

10g Nutritional Yeast - I added this

1 tsp onion powder - I added this

1 cup BOILING water (or MARINARA - for more Tomato Basil Bread!) - MUST BE BOILING WATER

Preheat the oven to 350 degrees F. In a medium sized bowl, combine the almond, psyllium powder (no substitutes: flaxseed meal won't work), baking powder and salt. Add in the eggs and combine until a thick dough. Add boiling water or marinara into the bowl. Mix until well combined.

Form into 4 to 5 mini subs (the dough will rise and spread a little) or one large sub/loaf and place onto a greased baking sheet. Bake for 50-65 minutes. Remove from the oven and allow the bread cool completely. Cut open with a serrated knife. Fill with desired fillings. Makes 5 servings. OPTION: Double the batch and bake in a small bread pan to make a PANINI!

http://mariahealth.blogspot.no/2012/07/toasted-sub-sandwich- and-panini.html