Monthly Archives: October 2020

Bread, glorious bread

A tough topic for a Keto fan. What do I do about bread made from wheat flour—with all those carbs? Bread in all its forms is so basic, so universal, so loved. And the bread we know best is made from wheat flour. High in carbs and protein. The must-have food for probably every culture throughout history. Leavened or unleavened. Flat or raised. Three ingredients or many. But if you eat the typical American diet, you’re eating way too many carbs and carrying way too much weight. Ketoistas are going to have to do without the bread we love or find a palatable substitute for wheat-flour bread. What to do? Let’s start here with some background and a global perspective. Here’s a bread primer from The New Yorker:

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Orange Marmalade Cake

Essentially a pound cake variation with major organginess, this is a great treat for breakfast, dessert, or afternoon tea. My version used a very rich orange marmalade that gave lots of flavor and made a substantial glaze. The cake kept for more than a week—seemed to get better as it aged. It really took me back to 4 o’clock tea with Grandma.

Source: Melissa Clark, one of my favs. Here’s a link to her video.

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