Zack Hill by John Deering and John Newcombe for January 27, 2023

Just saying, but at least it’s not keto bread, right? My parents once bought themselves a loaf and it tasted terrible to them and gave it to me. Despite the various options to make it palatable to me (peanut butter, toasted, toasted with butter, toasted with jam), I finished it.

She’s happy to share the misery

LOL, gluten isn’t carbs. There are plenty of carbs that don’t have gluten. So she’s not only buying stuff that she doesn’t like, she isn’t accomplishing her goal either.

Must be that new I Can’t Believe Its Not Impossible Butter.

Did she even bother to check the carbohydrate count in each? I’ve never bothered (Like 99% of the population, I don’t have celiac disease, nor am I among the 4% with gluten intolerance), but according to a Google search “gluten-free bread isn’t necessarily lower in carbs than standard bread. In fact, the typical carbohydrate yield of gluten-free bread and white or whole meal bread is approximately the same, at 14 grams per 28-gram serving.” So she’s paying more and getting less flavor. Cutting back on the butter is the better option.

John Pinette’s take on gluten…

https://www.youtube.com/watch?v=k4I3bcDC4rE

(If you don’t want to watch the whole thing then just watch the first two and last three minutes.)

#1, it’s not less ‘carbs’ and #2, there is gluten in everything. Zack made a good point. Watch the butter intake. Want to reduce without compromising flavour? Cut the butter with coconut oil. 1/4 butter 3/4’s coconut oil. Coconut oil enhances the flavour of the butter. “While the argument can be made that there are more health benefits to consuming antioxidant-rich coconut oil than there are to consuming butter, both are still high-fat foods that you should eat in moderation.”

My low carb bread recipes are very high in gluten because I use wheat protein isolates instead of flour.

In fact, Gluten is the nutritious, healthful protein in wheat (and others), so gluten-free bread has More carbs.