Tag Archives: low carb bread

Low Carb Carbalose Flour Bread

38 Replies

Low Carb Carbalose Flour Bread. Like all true diabetics I went on the internet trying to find a “recipe” for low carb bread.  I never did find that recipe but the quest led me to do this website and is the culmination of this recipe.  Who’d have guessed that looking for a silly bread recipe would also catch a crook.

DO NOT USE CARBQUIK-IT WILL NOT WORK.

Low Carb Carbalose Flour BreadLow Carb Carbalose Flour BreadLow Carb Carbalose Flour BreadCarbalose Mini BaguettesCarbalose Mini BaguettesIt took me many, many tries to get this recipe just right and I paid nearly $700.00 to have it tested through Exova Laboratories so I know all the figures are correct. (See Below Recipe).

If you think you can’t live without bread then here you go. This bread is good, good, good.

Carbalose Bread Addendum & Update

I have wanted to write this addendum update for about 6-8 months, am finally doing it, and it will make your breads and rolls oh so much better.  I have had people asking me how to get rid of the holes that sometimes end up in their bread. I set about trying to find a solution and have come up with it and all it entails is adding one whole egg in place of ¼ C water. I have also begun using butter instead of coconut oil but that is a personal preference. It is the egg that makes the difference and somehow, chemically, not only enables better stability of the dough but better keeps it from losing some of its puffiness or collapsing. I haven’t done it yet, except for many loaves of bread but I do think this change will make a big difference for you when shaping and making rolls or things like hamburger or hotdog buns and larger baguettes for garlic bread etc. This small change will work in any of the bread-like recipes using 1½ C of Carbalose Flour or more.

Don’t despair if you do not have an electric knife but you will probably not be able to make a less than ½” cut the way I can.  I would think on average and if cut with a good bread knife, you should be able to get 14-15 slices which is completely acceptable.

You can do all the same things with this slightly smaller loaf that can be done with the only slightly larger loaf so have at it and have fun with it.

  • Equipment Needed:
  • Large Cuisinart or other Large Food Processor
  • Electric Knife
  • Small Cutting Board
  • 4½” x 8½” x 3″ Small Glass Loaf Pan
  • If you use a larger loaf pan then your bread will be longer, not rise as high, and will be wider that the picture above.
  • Use this recipe if you have a Standard 4″x8″ Loaf Pan

Martha’s Picture

If you do not have an electric knife you will probably not get the slice counts.  This of course is OK but your nutritionals would vary slightly and accordingly.

This recipe may or may not work in a bread machine.  I personally do not have one so I am unable to test it.

 

Use for Stuffed Strawberry Cream Cheese French Toast and the dough may also be used for rolls, buns, individual baguettes, and whatever else you might imagine.  Not only does low carb carbalose flour bread makes great bread crumbs and yes, even Basic Pizza Crust.  A roll, hot out of the oven?  Slathered with butter?  Heavenly.

For many other Carbalose Flour recipes please see All Things Carbalose informational page.

If you will just make 3 loaves of low carb carbalose flour bread, one for bread, one for croutons, and one for crumbs, I doubt you will ever want to be without them. Many other recipes are built around this basic recipe using more or less some of the same ingredients.

  • Carbalose Flour may be purchased in 3 lb. bags from www.netrition.com
  • Complete Nutritionals for rolls, buns, baguettes, cubes and crumbs are below recipe.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

The Best Thing Since Sliced Bread
Print
Ingredients
  1. 2¼ C Carbalose Flour
  2. ¼ C Wheat Gluten
  3. ¼ C Coconut Flour
  4. 1 t Salt
  5. ¼ t Guar Gum
  6. ¼ t Xanthan Gum
  7. ¼ C Golden Flaxseed Meal***
  8. ¼ C Warm Water***
  9. 3 T+1 t Coconut Oil (I Now Use Butter)
  10. 1¼ C Water + (Only If Needed) or (1 C Water + 1 Whole Egg)
  11. 1½ T Yeast
  12. ½ t Sugar
  13. 7 Drops Liquid Sucralose*
Instructions
  1. Bloom yeast & sugar in 1 cup warm water for 10 minutes or until foamy.
  2. Add flaxseed to ¼ C warm water for 10 minutes. (It will become quite gelatinous)
  3. Put first 6 ingredients in processor and pulse to blend.
  4. Add 3 T melted coconut oil and pulse to blend.
  5. Add flaxseed mixture to dry ingredients and pulse to blend.
  6. Add liquid Sucralose to top of bloomed yeast and with machine running add to dry ingredients.
  7. Run processor for at least 2 minutes and probably a little longer adding any additional water as needed 1 T at a time.
  8. You want to make sure there is enough water. Dough should hold together, have a loose consistency and should not be sticky on your hands. At this point the dough should have the same look and feel of regular bread.
  9. Form into a ball and put into un-greased bowl and cover with film for about 20-25-30 minutes or until slightly less than doubled. If over-proofed it will not rise well the second time and will more than likely "fall", leaving a less that desirable looking loaf.
  10. Preheat oven to 350°.
  11. Take dough out of bowl and knead (very gently) until you are sure ALL air pockets are out.
  12. Form gently into loaf, put into greased (remaining 1 t coconut oil) pan, very loosely cover with film and let rise for 25-30 minutes. Do not over proof as it will rise a little more in the oven.
  13. Bake 45 minutes.
  14. Rest the bread in the pan at least 10 minutes.
  15. Make sure bread sides are not sticking to pan, remove gently, put on wire rack, and cool completely.
  16. Slice bread with an electric knife.
  17. 16 Servings
  18. 93 Calories, 6.8g Protein, 5.0g Fat, 8.9g Carbs, 5.4g Fiber, 3.5g Net Carbs
  19. 18 Servings
  20. 82 Calories, 6.0g Protein, 4.4g Fat, 7.9g Carbs, 4.8g Fiber, 3.1g Net Carbs
Notes
  1. You may easily substitute 1 whole egg in place of ¼ C water if you consistently get holes in your bread.
  2. Please note the use of *Sucralose in each of the recipes using Carbalose is only to negate the bitter taste of the flour and DOES NOT make the recipe “sweet”.
  3. Slice size is equivalent to a normal slice of pretty much any other normal bread.
  4. ** I plugged all the ingredients (except the Carbalose Flour) into a food database to get the figures below and added them to the Carbalose figures to get my Totals Per Loaf.
  5. ***The only difference between this recipe and the first one is soaking the flaxseed in warm water. It turns into a gelatinous mixture that seems, for some reason, to give the bread better structure, consistency & with less chance of “holes” in the bread. I have now tried this several times and it absolutely does work.
  6. If at any time after the loaf is form and touched, the indentation will remain even after baking and the same thing when taking out of the pan until the loaf in completely cooled. This is the reason I keep using the word gently.
  7. Flaxseed in warm water was suggested by Jeff L and my hat goes off to him.
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/
  • Carbalose Flour                                   
  • Calories           Carbohydrate             Fiber               Protein            Fat
  • 675                  108g                            65g                  70g                  25g
  • Rest of Ingredients**
  • 705                    37g                            21g                  29g                  53g
  • Totals Per Loaf
  • 1380                145g                            86g                  99g                  78g
  • Divided by 16 Slices=42g slice             
  • 86                        9g                              5g                    6g                    5g
  • Divided by 18 Slices=37g slice          
  • 77                        8g                              5g                    6g                    4g
  • 16 Slices/Loaf
  • 86 Calories, 6g Protein, 5g Fat, 9g Carbs, 5g Fiber, 4g Net Carbs
  • 18 Slices/Loaf
  • 77 Calories, 6g Protein, 4g Fat, 8g Carbs, 5g Fiber, 3g Net Carbs
  • Bread Cubes 11 Cups/Loaf
  • 125 Calories, 9g Protein, 7g Fat, 13g Carbs, 8g Fiber, 5g Net Carbs
  • Bread Crumbs 8 Cups/Loaf
  • 175 Calories, 12g Protein, 10g Fat, 19g Carbs, 11g Fiber, 8g Net Carbs

  • 12-2 oz. Rolls
  • 115 Calories, 8g Protein, 7g Fat , 12g Carbs, 7g Fiber, 5g Net Carbs

  • 12-2 oz. Mini Slider Buns
  • 115 Calories, 8g Protein, 7g Fat , 12g Carbs, 7g Fiber, 5g Net Carbs
  • 8  3 oz. Pencil Rolls
  • 168 Calories, 12g Protein, 10g Fat , 18g Carbs, 11g Fiber, 7g Net Carbs

  • 6 4 oz. Mini Baguettes
  • 230 Calories, 17g Protein, 9g Fat , 24g Carbs, 14g Fiber, 10g Net Carbs
  • 2-12 oz. Baguettes
  • 690 Calories, 50g Protein, 27g Fat , 73g Carbs, 43g Fiber, 30g Net Carbs

Julian Bakery and Heath Squier The “Bernie Madoff” of the Low Carb Internet Scam Artists

34 Replies

Julian BakeryLike all true diabetics I went onto the internet trying to find a “recipe” for low carb bread.  Anywhere and everywhere I went ads popped up for Julian Bakery and the absolute natural thing to do was, at some point, click on one.  My first thoughts were to look at the ingredients to see if I could re-create a bread of my own.  Pretty much my working life had been dealing with food in one way or another.  The ingredients, which may have looked Greek to many, looked very high carby to me.  Their Smart Carb #1 original ingredients listed as:   Fresh Ground Whole Grain Wheat, Sprouts of Kamut, Spelt, Rye, Lentils, Sesame Seeds, Millet, Quinoa, Amaranth, Ground Flaxseed, Wheat Bran, Oat Bran, Eggs, Undenatured Whey Protein Isolate (90%), Chicory Root (Inulin Fiber), Wheat Gluten, Yeast & Sea Salt.  Other breads listed Teff, Brown Rice Flour, (and many more) all extremely high in carbohydrates.

The first thing I did was visit the Bob’s Red Mill website and make a chart of the carb content in 1/4 cup of each ingredient. Please See Here  (How lucky am I that I live in Portland, OR the home of Bob’s.  I have been there and what a spectacular place).  I then took an educated guess as to the amount of each ingredient that might be in the breads’ compositions and came to a far different conclusion as to the stated carb counts on the nutritional labels.

For additional reading to see the numerous ways the Julian Bakery has been lying to you:

Here is a YouTube Video of my own Moldy Paleo Bars.

Late Breaking News. A giant of the shipping industry has had to sue Julian Bakery for $241,274.27 Court Docs here FedEx vs Julian Bakery

The FDA has stepped in…again.  This time with a warning letter http://1.usa.gov/1t2SH7N regarding…you guessed it…more falsely labeled breads. They have four Paleo breads and two Carb Zero breads that are now under suspect according to the FDA. So, let’s hope the Julian Bakery Paleo Breads are all but toast.And yet more moldy bread uploaded by Palak Q in Lombard, IL on 11/15/2013

Where do I start? Both the bread had mold on ALL the slices! I opened the package the same day it arrived, so it’s not that it was sitting in my refrigerator or anything. I almost puked when I saw mold in the bread I had a few bits of. See pictures I posted.

TASTELESS, STALE, EXPENSIVE.
Conclusion: DO NOT BUY!

 Julian Bakery Scam

 

 

 

 

Now, if this many people have posted pictures of moldy Paleo Bread on Yelp how many people do you think have actually ordered and received  moldy Paleo Bread?

Moldy Chocolate Mint Paleo BarMoldy Paleo Protein Bar 1Speaking of moldy Paleo products these are the Julian Bakery’s newest #epicfail.  Moldy Paleo Protein Bars.  One from Amazon and one from Yelp. Click on either picture to get that up close and personal. BUT WAIT… THERE’S MORE Julian Bakery Moldy Paleo Bars

The quote below is during the Heath Squier Panic of 2012 in answer to questions about why Julian Bakery had changed their Smart Carb breads.

“Our diabetic customers were experiencing sugar spikes after eating the breads; we had to change it due to liability issues; thus, the Original will not be offered; a comparable bread is the Amazing Sourdough. It is low carb, low in calories, and the texture is extremely similar to that of the Original #1 with just a hint of a sourdough taste.”  Notice, now he was telling people a comparable bread was the Amazing Sourdough.  What an utter crock.  I also had this bread lab tested and it was nearly as bad.  Please see Other Personally Glucose Tested Products 

 

I had a total of five Julian Bakery breads tested and all failed miserably.  Please see Five Julian Bakery Breads vs Lab Results Compared Side By Side The consequences:  As I said, of the original 21 breads produced, none are currently being sold.  They have developed six new products and God help the people who are eating them.  I guess my question might be:  My Paleo WrapsWhy would anyone want to support Julian Bakery by buying anything from them when they have literally made millions and millions of dollars off the backs of diabetics and the low carb community, let alone pay 10.00-12.00 for a tiny 6 inch (yes I measured it) loaf of bread?

MillionsThey had developed a total of 21 breads deleting some, changing names, and adding new ones.  They did not make one low carb product but boy oh boy they sure knew how to make millions of dollars hawking on the internet.

 

Whole Foods1Regarding Whole Foods Market:  It took five letters, five bread tests, and about nine months but I finally (at least) got this company’s products out of their Pacific Northwest regional stores where I live.  As of this writing they have not been taken out of any other regions.  Shame on you Whole Foods Market

UPDATE:  Julian Bakery breads are again back in my region of Whole Foods.  I wrote a sixth letter yesterday September, 24th, 2013 to Pete Bourgeault and Venus Lewis and all six letters may be read here.  6 Letters To Whole Foods  They are in order as written.  John Mackey the head honcho at Whole Foods wrote a book not long ago entitled Conscious Capitalism.  Conscious Capitalism?…Are you kidding?…I don’t think so.

Julian Bakery has gone back to using some original very high carb ingredients in their 2 best selling breads including:  Kamut, Spelt, Rye, Lentils, Millet, Quinoa, & Amaranth.  I suspect the carb counts may again be incorrect.  Check daily as the ingredients change often.  Several weeks ago I copied and pasted: Teff, Millet, Amaranth, Kamut, Quinoa, Spelt, and Brown Rice Flour. If the ingredients are always changing why would you trust their “Verified Lab Results”?

Now, I totally understand that there are people, who for health reasons of their own, want to eat low carb breads but there are other companies which I will explain to you on another page that serve the same purpose and these companies have not bilked, cheated, and made millions from the diabetic and low carb communities.

Another deceptive practice used by Julian Bakery:  On their website they use reviews submitted years ago when their products were riding high…and high carb, to sell today’s skunky products.

If you want to read real reviews go to Yelp.   This is one of the best and funniest videos I have ever watched.  I had streaming tears when I was finished with it.  Title: Julian Bakery Sponge Or Bread  http://www.youtube.com/watch?v=IdDfF4hXfj4  As of the date of this writing there are over 429,000 hits to this video and actually many more as other people have posted this same video elsewhere on the internet.  Yeah!

My bottom line:  Though of course I can laugh with the best of them, this has been, and is, very serious business for me.  The effects of Diabetes are accumulative and that is anything but funny.

Julian Bakery lied through their teeth for years about the carb content in their breads but I can say this with absolute certainty, their internet marketing is very, very, good and…bad on them.  Complaints Filed With The BBB-Rating D+.  Update October 12th, 2013: Julian Bakery has now been downgraded to an F by the BBB.  Notice these complaints were made in a very compacted period of time and that Heath is saying due to their increase in business…blah, blah, blah.  This had absolutely nothing to do with his increase in business and everything to do with the fact that the FDA had come after him.  He was trying to get his new Paleo Breads out, he had to stop production of his falsely labeled breads, and he had to come up with new formulas for his bad breads all while continually trying to process orders.  In other words-Heath Squier was in full blow panic mode.

I also want to add here that the FDA did its job.  I do not know if I had not had their help, that I could have accomplished what I did.  So, though I would not take my hat off very often to any government agency, in this case, my hat goes off to the FDA.

Julian Bakery Scam

 Heath Squier and his company Julian Bakery have now begun selling their “Paleo Wraps” using a manufacturing company in the Philippines. However, there is a patent pending on these coconut wraps.  Improv’eat has been making and offering them under the brand name “The Pure Wraps” for several years. Along comes Julian Bakery who has been forced to cease producing their signature bread products, and is now going to cut Improv’eat and their “Pure Wraps” off at the knees by violating a patent.  Heath and Todd Fitts, owner of Improv’eat and home of “The Pure Wraps” spoke on December 3rd, 2012.  Heath apparently seemed rather panicky and wanted Todd’s company to make and private label a duplicate of “The Pure Wraps” for Julian Bakery telling Todd they would buy by the pallet load and wanted pricing. Todd politely told him that they did not private label at this time but he could check back next year and that there is a pending patent for these coconut wraps. Heath continued to express interest in buying wholesale from Improv’eat knowing they would not have Julian Bakery’s brand name on them.

Pure Wraps

 Just posted Thursday June 27th by Todd Fitts on Pure Wraps Facebook page:  “Received a letter from another company claiming they and the USDA have a patent that covers The Pure Wraps coconut wraps.  Interestingly, we have a pending patent on making coconut wraps and have found another company has violated our patent”.

 June 26th, 2013 Todd Fitts and Heath Squier spoke, with Todd  reminding Heath once again of the pending patent for coconut wraps, the first being the above December 3rd, 2012.  Heath told Todd that Julian Bakery could have them made in the US instead. Heath also asked for a licensing agreement from Todd and then had the audacity to ask Todd to buy his wraps from Julian Bakery.  What??? Why on earth would Todd Fitts buy from Heath Squier and Julian Bakery when Todd owns the patent?  A very good question indeed. Todd said he would get back with Heath soon and that Improv’eat would need to protect their employees, those in the Philippines involved in making “The Pure Wraps” and Improv’eat itself. If needed, he would seek legal remedies under the patent laws.

Now forward less than a week to July 1st, 2013 and Todd gets confirmation that Julian Bakery is contacting stores who have been carrying “The Pure Wraps”.  Julian Bakery, in an email to a store who has been selling “The Pure Wraps” said, “You might as well order them from us as the other company is looking to buy them from us”. This store forwarded the Julian Bakery email to Todd asking:  “Todd, Is that the case?  If not I want to call these people on their misinformation”.  Now I ask you, why would a company (Improv’eat) having rights to a patented item, buy from Julian Bakery who does not have a production license from Improv’eat to make anything?

 BriberyTake a look below at what a difference a little over two and a half months make.  How do you go from the first picture and get to the fifth picture in two and a half months, producing what is probably hundreds of thousands of Paleo Wraps and dealing with the people and rampant bribery and Julian Bakery Scamcorruption in the Philippines?  Heath uploaded a video on April 30th with his “new” Paleo Wraps and the three  stated ingredients are the same three ingredients as “The Pure Wraps” including the Himalayan Salt which Heath subsequently does not now tout.  Now Heath says his Paleo Wraps only have two ingredients.  Does Heath think somehow that by dropping the Himalayan Salt that he is no longer violating Todd’s patent?  What are the odds that the wraps are the same size at 7 ¼ x7 ¼ inches?  The only difference I can see is that Heath packages 7 Paleo Wraps for $9.00 (1.29 ea.) and Pure Wraps packages 4 at 4.29 (1.07 ea.)  What are the odds that the Paleo Wraps are the same weight (14g) as “The Pure Wraps”?  Are Heath’s early coconut Paleo Wrap pictures his own or are they actually pictures of Improv’eats “The Pure Wraps?  Sure makes one wonder.

 January 7 2013February 2 2013February 5 2013April 30 2013

 

 

 

Julian Bakery Scam

aka Heath Squier

Julian Bakery went from using cauliflower in their round, dark, and ugly Paleo Wraps in January and February to the final good looking Paleo Wrap at the end of April.  His first “Verified Lab Results” were submitted to Medallion Labs on April 29th, 2013.  Then the lying weasel took out the Himalayan Salt and had another test done on September 29th, 2013 so his wraps wouldn’t be “exactly” like the Improv’eat wrap.

Heath Squier and the Julian Bakery have been in business raping the low carb and diabetic communities since 1990 and the first three videos indicate this is the best product they could come up with?… on their own until…they found Todd’s company Improv’eat, and were denied private labeling?  What did Heath Squier do?  Why, he supposedly hiked on over to the Philippines and had his own coconut wraps made.  Who cares if Todd has a pending patent?  Nothing has ever stopped Heath from bilking anyone before-why would he have any qualms about bilking Todd Fitts and Improv’eat?  Well, it appears he doesn’t have any qualms.  Can you see now why I call him Bernie Madoff?   It seems once a crook always a crook.

Given the long shelf life of “The Pure Wraps” Improv’eat did not want anything leaching into their wraps so they made their packaging biodegradable non-GMO cellulose. In English: there are no plastics with phthalates or dioxins (these are baddies) that could potentially contaminate the wraps.  Is it possible Heath copied this too or did he just not know about it?  Perhaps when Heath reads this he will copy their packaging too.

Julian Bakery has uploaded literally hundreds if not thousands of videos over the years, let alone saturated the internet with its false advertising.

The Paleo Wraps began selling nationwide near the 1st of July with the Paleo Cereal to follow shortly.  Heath boasts over 200,000 customers & brags about being in 30,000 stores.

 

Heath Squier or Bernie Madoff  Take your pick-I see no difference.

 

Ronald Reagan famously said, “Trust but Verify”.  At the signing of the INF Treaty, his counterpart Mikhail Gorbachev responded:  “you repeat that at every meeting,” to which Reagan answered:  “I like it”…I like it too.

Waging War

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