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.

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