In article . net>,
Trevor J. Wilson > writes
>
>"Jane Lumley" > wrote in message
...
>> In article . net>,
>>
>> What did you use? Did you try cutting the VWG with whey to make it less
>> rubbery?
>
>I never tried whey. Does it work well?

It works a bit. You aren't going to get a low-carb bread to taste
great, but it does make the bread less rubbery. Flaxmeal is good in
small doses - one can make fairish pancakes using it, for example.
Sourdough is also a great element - not only because it always feels
more real, but also because the wild yeasts have part-digested the carbs
in flour, reducing the carb content and so allowing you, the baker, to
add more flour in that form. You doubtless know all this.

Its been good talking with you. Like you, I'm a keen baker worried and
perplexed by the problems low-carb presents to bakers. The good news is
that Montignac and South Beach allow wholemeal....
--
Jane Lumley