Bread Machine Low Carb Recipe

Why whole grains?

The 2010 Dietary Guidelines for Americans recommends that we consume at least three servings of whole grain a day. In order to follow this advice, we may want to first understand what is a "whole grain."

We might also want to know more about why this advice is being given. What do whole grains do for us?

The term "whole grain" means that all three parts of a grain (which are the seeds of grasses) are present in the food — the bran, endosperm, and germ — in the proportions that they exist naturally in the seed. All grains naturally contain these parts, but when they are processed, one or more of the parts is missing or the proportions are not in balance.

Refined grains tend to still contain the carbohydrate portion of the grain, but are often lower in fiber, micronutrients (vitamins/minerals), and phytonutrients (plant-based nutrients that appear to promote optimal health) even if they are "enriched" (some of the missing nutrients added back). Fortunately, most of the nutrients in grains are not reduced by cooking. In some cases, the nutrients are actually more available to the body with cooking.

There can also be some nutritional differences among the different whole grains. An example is that wheat grains tend to have more insoluble fiber (think roughage), while oats and barley contain more soluble fiber (often recommended for helping reduce the risk of constipation, and to lower high blood glucose and cholesterol numbers). There are also variations in the amount of fiber each of the grains contain. For this reason, just seeing a whole grain listed on a food label does not automatically imply it is a high fiber food or what type of fiber it contains. Also, the term "multigrain" just means the food contains more than one grain — they may or may not be whole grains — check the ingredient list.

In looking at the research on whole grains, what are the overall health benefits? Population studies suggest that higher intakes of whole grains reduce the risk of cardiovascular disease, metabolic syndrome, and type 2 diabetes. What makes the results of such observational studies difficult to interpret is that a higher intake of whole grains may be more likely in people who have healthier lifestyle habits overall.

Mom's Low Carb Bread Recipe | Traveling Low Carb with Lynn Terry

LOL

It’s very easy, takes very little time to prepare or cook, and you could easily play with variations to it if you like.

I add Garlic Salt to mine for example, for “garlic cheese sticks”.

I like to dip them in Caesar dressing (1 carb per 2 tablespoons).

It makes for a great meal – or midnight snack! – when you’re craving something salty, cheesy, crisp on the outside and soft on the inside. Yum!

This recipe makes a very large amount. It’s best to separate it into fours, and bake about 1/4 of the batter at a time. The rest will keep in the refrigerator and you can cook up fresh low carb bread sticks as needed.

Mom’s Low Carb Bread Recipe

1 8 ounce bag Sargento parmesan cheese

1 cup almond meal/flour

2 small or one very large egg

2 Tablespoons melted butter

Optional: Garlic Salt to taste

Mix ingredients well and chill. Roll small portions into ball and then into cheese sticks.* Bake in preheated 350 oven for 10 minutes, turning after 5 minutes if necessary.

* I make mine flat on top so I can turn them over to brown on both sides

12 net carbs for the entire batch. 6 net carbs for half. 3 net carbs for 1/4 batch. Note: these carb counts are based on the Almond Flour. Some may be different, so look on your bag of Almond Flour to determine an accurate net carb count.