We’ve eaten low carb for five or six years now, mostly faithfully because if I break from low carb I immediately experience an eczema outbreak. When it started, I had eczema all over my body and wasn’t sleeping. Most of the time the trigger for eczema is dairy. My mother had assumed mine was, so I was raised without dairy products or anything that might contain traces of dairy. I found out long before I left the house that she was wrong, because I’d have milk and yogurt at friends’ houses with no bad effects.
But I had no clue what the trigger was, except stress. It is still that. In the run up to my son’s wedding, with all the travel arrangements, I was in the middle of a major outbreak. By the afternoon after the wedding, it was almost completely clear.
So a search on line said that for some people the trigger was sugar or really carbs of any sort. I went low carb cold turkey. (Despite which I’m now trifling at the border with diabetes, but that might have to do with thyroid regulation — I’m overdue for a test — and with the fact that I spent three years (the house buying/publisher issues years) going on prednisone every three months.)
A year or so later husband was diagnosed as diabetic (though most of the time he too stays at the border, at least if we’re being good on carbs) and the whole family went low carb.
While bread is much missed by my husband, it doesn’t normally disturb me not to have it. My major “I miss this” is potatoes. You can fake mashed potatoes decently with mashed cauliflower. But nothing can fake baked potatoes or fries. My secondary miss is corn. ANYTHING with corn. Popcorn, corn chips, corn.
Speaking of cauliflower, younger son discovered riced cauliflower which is extremely useful as fake rice. In fact, since I’m feeling under the weather I’m considering making Chinese Fried Not Rice tonight. (It’s one of my “I feel ill” things.) And I recently found out you can make passable if not extraordinary fake refried beans from cauliflower.
Anyway, I don’t normally miss bread much. The exception is in fall. When it starts getting colder I want bread, crackers, bagels, etc.
Some of these are “easy” to make to regular recipes. There is a low carb flour called Carb Quick available from Amazon. As long as it’s not a yeast raised dough, you can make it from this. I often use it for muffins and scones. Also the rare batch of chocolate chip cookies.
Some are more difficult. Something you learn early is that carb quick (or almond flour) recipes lack sponginess and also structural integrity.
For bread that friends who aren’t low carb can’t tell from the real thing, I make Soul Bread.
For pizza dough (and as a basis to a lot of other things) I use the Fathead recipe. Since pizza also isn’t one of my things, (I know, I know, HERESY!) I do it maybe twice a year, when we have the guys over and we are watching a movie of something.
But this last week as the weather turned ugly in Colorado, I found myself hankering for pretzels with dip and, strangely, for crackers.
So I turned to the internet…
Okay, believe it or not this makes a very decent pretzel recipe.
As for crackers… remember the fathead dough? Well, you can make these which are your basic cracker: https://www.ditchthecarbs.com/fathead-crackers/
However for something a little more savory, these were quite good: https://simplysohealthy.com/low-carb-rosemary-parmesan-crackers/
And for those who can’t have cheese/dairy, there is this: https://lowcarbyum.com/keto-low-carb-crackers/
Because I don’t do low carb baking every day, I didn’t have any sunflower seeds, but I did have ground hemp seeds (yes, Colorado. Ardeearar. Actually it was left over from before I found cauliflower “rice.” It was one of the experiments. Anyway, I used that and the result was a crunchy “Whole grain” artisanal cracker that I wouldn’t be amazed to see served at a high class restaurant as an appetizer. It tastes very nutty, too. Good for spreading stuff on or dipping.
I have other recipes to try, because these searches always yield “oooh.” This includes bagels roti (I can serve it when I make vindaloo) and what I’m assured is a good immitation pita (which since, with a few exceptions, our diet trends “Mediterranean” will be very good.
And now I have stuff to edit, a half dozen (not exaggerating) short stories to write, and two covers to fix.
Fortunately I cleaned house yesterday!