Description
At last This breakthrough yeast bread cookbook from the author of "Muffins to Slim By" is not only truly low-carb but also gluten-free. The streamlined recipes contain no starches, no wheat flours, no vital wheat gluten, no sorghum or rice flours, no potato or oat flours - products that low-carb dieters try to avoid either for weight loss or because they are diabetic (or don't want to become diabetic). We have learned the hard way that starches and certain flours pile on the pounds and spike blood sugar levels. If your diet allows egg whites and whey protein, you can create melt-in-your-mouth yeast breads like Raised Glazed Doughnuts and Cinnamon Swirl bread, light and chewy French-style bread, English Muffins and golden sweet Challah. Daily breads? Oh yes Hot dog and hamburger buns, Sandwich Slims, Fluffy White or Homestyle Goodness sandwich breads, pizza dough, savory loaves of Rye and Pumpernickel - all high in protein, fiber and nutrients, all using just a handful of the lowest low-carb products available. "Low-Carb Gluten-Free" is no longer an oxymoron
About the Author
Em Elless has been creating recipes "for decades," but did not pursue a low-carb lifestyle until she learned she was borderline diabetic. "After all those years of following the latest expert diet rules - low-fat and six to eleven servings from the starch group each day! - I gained decades of pounds." She needed to make serious lifestyle changes but it was difficult and time consuming finding products that did not have hidden sugars or that relied heavily on refined white flours and other high carb ingredients. "I worked full time as a professional artist and like most people short on time I wanted recipes I could whip up in a minute, ready to eat a minute later." She found a few "minute muffins" online but each recipe was basically the same with little variation. So her quest for creating low-carb breads and muffins began. She happily discovered that the most nutrient-rich foods also contain powerful antioxidants and other health benefits. She also learned that many gluten-free products contain high levels of refined starches which almost immediately convert to insulin - the fat-storing hormone. "Gluten-free dieters can enjoy many low-carb foods, but low-carbers can't eat most gluten-free breads. Up until now, low-carb gluten-free has been an oxymoron." "Somewhere during this educational wake-up, my life's primary focus changed from art to developing low-carb nutrient-rich interpretations - not just substitutes - of their "refined" counterparts, without the bleached, starchy destructive ingredients." After the successful launch of "Muffins to Slim By" in January, 2013, she turned to researching and testing yeast bread recipes, resulting in the breakthrough cookbook, "Low Carb Gluten-Free Yeast Bread Recipes to Slim By." She is currently exploring recipes for Volume 3 of the "To Slim By" series, the title and topic to be announced in mid 2014.
