On Sun, 11 Jan 2004 15:54:58 -0800, Roy Basan wrote:

> "A.Pismo Clam" > wrote in message
> >...
>> Can anyone direct me to a book/website that would assist this
>> glutenaholic? [I just coined it].
>>
>> Recent medical issues have surfaced making this search for a lo-carb
>> alternative imperative...
>>
>> Many thanks for taking the time to respond!
>>
>> Alain...San Diego
>
> I am familiar of a professional baker's book about high gluten and low
> gluten bread( which from their description) is a bread whose flour/gluten
> combination is 40/60 for the high gluten and the 80/20 for the low gluten
> category respectively. The book is the Special and Decorative Breads by
> Roland Bilheux,Alain Escoffier,Daniel Herve and Jean-Marie Pouradier
> originally written in French but translated to English by Jean Chazalon
> and Pierre Michalet for Van Nostrand Reinhold for United States and Canada
> in 1989 ISBN number-0-442-31954-1.
> The original French Edition is published in 1987. I am sure this books
> will help you a lot in your search fo such unique low carb bread.
> Good Luck!
> Roy

Minor point, but gluten is not a carbohydrate (carb) - it is a protein.
Gluten is formed by combining the two proteins (glutenin and gliaden) in
flour into hydrated long chains.

Actually, using a low-gluten potential flour actually increases the carb
content of a bread slightly, since the lower protein percentage is made up
by higher carbohydrate percentage.

As such, gluten content has little or nothing to do with whether a bread
is suitable for the Atkin's diet.