wesley > wrote in message
>
> 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.

My point is a low carbohydrate diet can be anything that you can
reduce its content by increasing something in return, such as
protein.
Therefore from the bakers standpoint a low carb diet means higher
protein which is in the same line as that favored fad diet(Atkins)
want.

Think about it if a normal bread can have 10 percent protein,90
percent carbohydrate.But if you make a high gluten bread where you
bring down the carbohydrate to 40% and the protein to 60% is it not
significant?

Beside the poster was looking for source of information that is
related to low carb diet.Therefore a unique bread that is very high in
protein can be a candidate for such kind foodstuff. And that book
that I recommended ( has a detailed expllanation how to make such
bread easily .

If you are thinking that low carb diet is zero carbohydrate then that
is not low carb anymore but NO CARB diet. That can is not part of
Atkins program anymore.

Roy