Gotchya! will PM you! :)

Thank you for the PM.

Somewhere I read that one of the worst things in bread is a chemical that is abbreviated AZOD. I finally bought a bread machine and use only King Arthur flour, regular and even gluten added. It's not the gluten for me, I was tested and have no sensitivity to it, just the chemicals like this AZOD.

He tried the low carb tortillas and likes them. Now to find a bread we like that doesn't cost as much as a car payment...LOL

I printed out the 90 Second Keto bread from JennR8R to give to my hubby. We had the almond flour in the pantry but he hadn't used it yet. He loves this stuff! Today is his bowling day and he won't come home until after that, he's intermittent fasting as well. Last night he made a batch and made himself a sandwich for today. Other than that the best choice we've found close to the bowling alley is a bowl of meat at Arby's (yes, you can get it without a bun).

He also made some Saturday night that we split in half and treated like pizza crust, cutting up some cherry tomatoes and pepperoni and cheese but it would have been better with more sauce of some sort. And not that I'm counting but I think he's made a couple more as well! It's within his skill set and I think most important you don't make a ton at a time so you can play with spices or treatments or whatever.

You can't beat how fast this is to make! I like it toasted better than plain... especially in a grilled bacon and cheese sandwich!

Where do the carbs go? Are you saying to boil it until the starch is released and then drain and rinse? Is that how it's supposed to work? Rice is really high in starch. I'm curious how cooking at a boiling temperature reduces that starch.

bkay

you can make a "tortilla" from Cassava flour for wraps, which isn't too high in carbs.