Low-Carb Gluten-Free Yeast Bread Recipes To Slim By: For Weight Loss, Diabetic and Gluten-Free Diets

I just made my first loaf...the first one listed in the book. As an avid (traditional) bread baker I've been dragging my feet for years going low carb....and looking at gluten free people like they had horns sprouting from their heads. When I stumbled upon this book I knew it might just save me. I simply could not imagine a world without yeast bread. I've just lost a bunch of weight on a carb restricted diet...this book will help me keep it off, while indulging in the satisfaction of baking again. Em....I know you had to work REALLY hard to figure out these recipes, thank you SO much. Way to go!!

I was excited to order this and see some really good recipes in here. I have since read that if you have hashimoto's, you should stay away from yeast breads. Need to learn more, but hoping I can make some of these with no stomach issues from the yeast.

Em Elless must have heard my plea as this offering (and follow-up to her "Muffins to Slim By" which I have and use nearly daily) came along right on cue. A long-time low carb lifestyle follower, I had reached a point where life without decent bread was beginning to become downright irksome. I'm sure Dr. Atkins is grinning from ear-to-ear at the creativity used to come up with this work-around process that allows such favorites as Focaccia, English muffins, cinnamon swirl bread, Moroccan Olive Flatbread...a myriad of others from basic white to PUMPERNICKEL!?! (That was my hook as I love it and never imagined I could include it in my carb-counting lifestyle.) This particular breadmaking method is unfamiliar to most of us, but certainly not difficult once the needed ingredients are on hand. The author lays the book out well from introduction to specialized ingredients to measurements to the recipes. As I await the arrival of a few ingredients, visions of a toasted reuben dance in my head. I know I won't be partaking of breads every day, but it's sure nice to know I have a place where the recipes are grouped together when the desire arises. Thank you, thank you, thank you, Em Elless!

I've tried many types of low carb bread......whoopsie bread, bakers yeast, psyillium powder, egg whites......etc. etc. But, never any that tried using yeast, so, I was intrigued to see this book. Yes, it is different from any recipe you've made, but actually quite easy once you acquire your ingredients (by the way, the dried egg whites are totally worth it.....just don't reconstitute them in water that is tooooo hot....ask me how I know!) and keep them together for ease of mixing. I've made the sandwich bread, sesame French loaf, foccacia, breakfast buns, cinnamon loaf, English muffins, hamburger buns, challah............all are quite tasty and are preferred to the many other types of bread I've experimented with. The only downside is the side effect of the white bean flour.............8-( However, the additional protein and fiber make it a doable trade off! Definitely give this one a try, it's well worth it. I also have the kindle, which has nice color pictures.......the book's pictures are not in color, so I've enjoyed the kindle too.

It has a lot of great recipes but I haven't been motivated to try any yet.

I have tried several of the recipes from this cookbook, all disappointing. I regret spending money on the cookbook then on all the special ingredients called for.

This is an excellent book with many useful methods of making low carb breads. I highly recommend it if you are following the keto diet

I have been gluten free for over ten years, long before GF mania. I have worked with bean flours, almond flour, flax meal and all the others that are used in this book. The pictures look exciting and different but really are not. They aren't bad, just nothing special. Because so much egg is used in each recipe, you are just whipping up tons of eggwhites to get a light texture so in my opinion each recipe looks, tastes and feels the same just in different shapes with different flavors. And kindle version sucks. One recipe over four or five screens so constantly going back and forth. Just not worth it 10-31-14 UPDATE: I decided to try another recipe, the foccacia bread. Wow, it was pretty darn good. I had to change from two star to four star because it was so great. Now excited to try another. The texture was different from the other recipes I tried previously. Was pretty close to the real thing.

Tried a few recipes......got the same results from all the other low-carb bread recipes I've tried. Low carb bread-can it be tasty? Haven't had much success in my kitchen as of yet.

not bad, havent made any of the bread recipes, mainly cos I'm too lazy.

Excellent recipes. I had finally mastered staying off carbs and baking good low carb breads using vital wheat gluten. At the same time, I was feeling more and more ill. Took a while to put two and two together, which I should have done decades earlier. For years, during the Christmas holidays and for close to two months afterwards, I suffered from stomach cramps and a gamut of other maladies. It never occurred to me that it may have been because of all the crackers and breads I allowed myself to eat 'just during special occasions' because they always packed the weight on. The recipes are good - as close to fluffy bread as can be without using gluten. But to be honest, nothing like a good Italian loaf of bread or a chewy pretzel or bagel (which I can't eat :((( without pain ) The author did an amazing job and I use her cookbook several times a week. Baking low carb is a challenge, but baking low carb and gluten free (which, indeed, is an oxymoron) is a near impossibility. Em Elless came close. If I could, I would have given the book 4.5 stars. I do wish though, that the (Print) book came with coloured photos. B/W is so fifties.

Uncommon ingredients and muti step recipes. Not too much content. Its a short book to begin with and the last 20 or so pages are blank, lined sheets. Clear attempt to beef up a book that is really a pamphlet.

A different kind of low carb bread! I have baked one recipe so far and well it is a different method! I have been longtime on lowcarb in my 3rd year and wanted variety to keep food interesting! Despite being longterm lowcarber I still had to source other ingredients before I could use this book and all along I thought I had all possible ingredients to bake and live lowcarb! Does not contain a lot of recipes as book has a lot of blank pages with lines probably for you to write notes? Still it does have quite a few breads to do and I would recommend the book for variety! The good thing is it does away with gluten but the bread structure is different and delicate! I am not gluten intolerant so I am just using this book for variety and fun!