The BEST Low-Carb Bread EVER!!!

Updated 3/9/2016 to include pictures of pizza made with this dough as the crust.

I have finally posted the tutorial for this recipe. To be honest, this is the longest I have ever worked on a recipe, and I only got it where I think I want it about a month ago. As you can guess by the title of this post, the following recipe is for low-carb bread.

My quest for a good recipe for low-carb bread started two and a half years ago when my two oldest sons were diagnosed with CSID (congenital sucrase-isomaltase deficiency). This disease creates, in very short terms, starch and sugar intolerance. After I got over the initial period of shock and decided to start making recipes—some of which are on this blog—I realized that a really good bread would be hard to find.
The main reason for this is that bread is mostly made up of wheat flour, which is about 75% starch, which is a big no-no for my kids. Low-carb breads, for the most part, rely on almond flour or coconut flour, and wind up more like quick breads or cakes than fluffy white bread. My goal was to find/write a recipe for bread which fit the following criteria:

1. Would be low in digestible carbohydrates.
2. Would have a bite & chew similar to that of "regular" bread.
3. Would be made of easy-to-purchase ingredients.
4. Would be leavened by yeast fermentation.
5. Looked, smelled, and tasted good.
6. Could be used in all applications like wheat bread.

I scoured the internet for recipes, and even tried a few out, but I wasn't ever really happy with what I found. There were some common elements to all of the recipes, so I decided to use those to create my own recipe.

Coconut flour waffles revisited..and now pancakes!

Wow! When I posted my recipe for coconut flour waffles on this blog almost exactly two years ago, I had no idea what type of reception it would get. To date, that recipe has been viewed over 20,000 times, and has been (re)pinned on Pinterest more than 6000 times.

I have had a few comments on it though which made me look at the recipe again. It is also time for a confession regarding that recipe—I don't really like it. Don't get me wrong though. For a 100% gluten free, very low-carb waffle recipe, it isn't bad. Obviously people have been looking at it, and I would wager that some have even tried it successfully. But I don't use that recipe any more.

The journey for a really, really good recipe for a waffle/pancake began because of CSID, a genetic enzyme deficiency which equates to sugar/starch intolerance. My two older sons have this deficiency, but for some reason, they still want to have breakfast in the morning.

Anyway, I wasn't happy with the texture of the waffles produced by my original recipe. They fell apart a little too easily and didn't reheat well in a toaster. So, I figured I could use my food science savvy to engineer a slightly better option. The result you see before you.

And yes, I do realize that the pictures in this post are for pancakes. There's a very good reason.
...
...
...
Alright, fine. I just wasn't making waffles the day I took these pictures. But I promise it started out as a waffle recipe. The information below still applies in any case.

An important note for those with CSID or who are making food for those with CSID—this recipe does contain starch. If you(or your CSID patient) cannot tolerate starch please exercise caution before consuming food made from this recipe.

Not gone yet. Short update.

Since I am really very bad about apologizing for not having written for an exceedingly long time, I'm not going to even try.

Instead, I am going to write a very short post to pretty much say that (get off my computer, cat) I am going to make a concerted effort to regularly post on this blog. It has really been a crazy couple of years (can't believe it's been that long since I have posted), and I'm hoping that life will settle down again soon.

In the future the recipes I post will be divided into two main categories: CSID-friendly recipes which my two boys enjoy, and non-CSID-friendly recipes which my wife and I enjoy. For the recipes which fall into the second category, I will try to make a note of how the recipe could be modified to be CSID-friendly, or at which point the recipe stops being CSID-friendly.

We have been living with my sister-in-law and her family while we have been looking for a house, and she has been a saint in terms of accommodating my family in her meal preparation. To avoid having to cook two dinners every night, she tries to cook meals which are easily adapted to a CSID-friendly diet. My kids have become much better eaters while we have lived here, which has been a huge blessing since we were running out of ideas of what to feed them. (^_^)

Anyway, I feel like I'm starting to ramble, so I am going to call this post done. Thanks for listening and humoring me.

Next post will be a recipe for the ultimate low-carb sandwich bread.

See you then.

Anyone have syrup?

Um, hi everybody. So, um, sorry that I haven't written anything in a long time. Would you believe me if I said I was busy? No? Oh well. Even if you don't believe me, I promise that I have been really busy—work has been crazy and there's been a lot going on at home, and I just haven't been able to dedicate the time to writing.

But never fear, for I have another post for you all, and it's one that has been often requested by people whose lives have been affected by CSID. Today's recipe, if you weren't able to deduce it from the title of the post, is for waffles. Yes, I will share with you my recipe for low-carb, CSID-friendly waffles. My son Jayson loves these, and Samantha has even said that they aren't at all bad. Okay, fine, they're pretty good considering that they contain no grains whatsoever.

What is great about this recipe is that it is easily scaled up or down depending on how many waffles you want to make.

Pizza-style scrambled eggs

I realize I lost some of you already once you saw the title of this post, but bear with me and I will share with you a deliciously different way to prepare your morning eggs.

Moreover, depending on which brand of pizza sauce you use (I like Great Value), this recipe is CSID friendly. Jayson has eggs almost every day for breakfast, and this is his favorite way to have eggs. I have never seen him turn pizza eggs down, especially if I cut it into wedges for him like a real pizza.

Anyway, this is surprisingly tasty. I would even eat it, and not only if I had to, even though I don't really like scrambled eggs. "You do not like them/so you say./Try them! Try them!/And you may./Try them and you may I say," (Green Eggs and Ham, Dr Seuss).

Oh, by the way, this recipe can easily be scaled up or down as you like, although I wouldn't really recommend scaling too far down.