Bread? page 3

[Sharonll]

The OP isn't really asking about bread for himself, even though his question is slightly worded that way; he's looking for a healthy way to keep his SO onboard with the PB.

I had the same issue with my SO, but I didn't let it become a problem at all. She wanted to eat primally, but especially the first 6 weeks she suffered a lot from low carb flu. So, for the first couple of weeks she tapered off her bread consumption. Then, she quit the bread but had a potato every evening. By about the second month, she was down to only eating rice crackers once in a while. Now, she's 100% primal, and doing very well.

I believe that if I'd taken some kind of "primal seargeant" stance, she would have balked entirely. She would not be eating primally now, and I'd have bread in the house all the time. I think the method we used was much better, because we all must make our own choices for our own reasons. I had an easier time just going fully primal and she had a better experience easing into it, and doing it her own way.

Meanwhile, there are lots of non-gluten breads available that might make the transition easier. I'd skip all the whole grain wheat crap, and go to the lowest residue rice breads. It may turn out that after a few weeks bread is no longer an issue at all, and the household argument may well be whether your beef roast should be cooked medium-rare or rare, and who can throw a sledge hammer the highest. Just relax and the primal goodness will come to you.

[aboutsaffron]

haha, yes! there is bread! i made the recipe here (http://www.tmuscle.com/free_online_a...zi_nuts_to_you) with great results - sliced it thin & it was quite yummy. i should warn you, though, he's a bit of a jackass, but the bread was good & pretty easy to make. i'd suggest putting it in a smaller loaf pan - although it rises some & is tasty no matter the size, mine was a short. also - don't freeze it! i froze about half a loaf & when it defrosted, it was soggy & gross.

i'll also second the elana's pantry choice, just switch out the grapeseed oil with butter or coconut oil & the agave for a different sugar.

here's a recipe for coconut bread - i haven't made it, but i might now!
http://www.marksdailyapple.com/forum...d+bread+recipe

i'll warn you - coconut & almond flour are NOT cheap, & not all the substitutes taste as good as the wheat originals (stay away from almond flour pancakes - ew), but the health benefits are worth the switch.

personally, i can give up the pasta, but i really do miss my crunchy baguette. i'm not so sure i believe everyone when they say they've lost their taste for bread.

[Dylboz]

Thanks for the input, everyone. I have to say, I don't think there's anything wrong with trying to make substitutes for grain items, so long as they're comprised of primal ingredients. I'm a chef, that's what cooking IS, the effort to make the best tasting, most appetizing and nutritious use of the ingredients I've got. I'm not some kind of SCA re-enactor, I'm not looking to be a pretentious food Nazi about what exactly Grok may or may not have had access to. That is not a lifestyle that appeals to me. Like Mark, I want to be able to go to TGI Friday's or the local BBQ joint and order off the menu. Just order the best things from what's available. So, when you say "this is how I eat now," I'm not sure I get it. How do I eat? I'm avoiding sugar, grains and highly processed foods. How I combine those items that remain, and the resemblance of form they take to items on the "do not eat" list is immaterial, so long as they consist of primal ingredients.

I started this because I recently tested with a very high insulin resistance, and I know from personal experience that I am extremely sensitive to carbs. I went to Japan a decade ago to stay with my father for the summer. After only a month, a student of his came over, and was looking at the family pictures on the wall, and asked if that blonde haired guy in all the photos was me. When I answered in the affirmative, she looked at me quite incredulously, then asked "when did you get so fat?" The fact was, by that time I had been reduced to wearing sweat pants, because I had gained so much weight in those 4 weeks from sushi, sake, beer, sembei, okonomi yaki, noodles, katzu don and curry rice, that I could no longer fit in any of the jeans I bought for the trip. I came home 30 pounds heavier than I left. I've never managed to take it all back off, even 10 years later. In the 3 weeks I've been following PB, I've lost 13 pounds. 10 more pounds and I'll hit my goal weight of 195 (I'm 6'2").

So, it's working, and my wife sees it working, and is on board, and I want to keep it that way. If I can make a decent pizza crust or toast substitute, the odds that she'll stay onboard with me and PB skyrocket. So, I appreciate all the recipes and ideas, I'm going to explore every one of them. The flax meal pizza crust I had this weekend was not the worst I ever had, but it needs work, and it needs to bake a lot longer before I put sauce and toppings on.

[Chaohinon]

Real sourdough bread, made from fermented grains.

Eaten in the same quantities you would allow for tubers & fruits, I don't see why this should be an issue.

[laquat]

i know most of the people who post here are gung-ho "NO GRAINS" people... but here is a Mark's Daily Apple blog post that indicates an occasional piece of sprouted bread would be okay... http://www.marksdailyapple.com/are-t...ny-good-carbs/ some trader joe's carry a few types of sprouted bread for 3 or 4 net carbs per slice. i found a local bakery here in wisconsin that does the same.