Sauerkraut bread...

[TreasonousBastard]

Crossposted to cooking and baking.

A local bakery chain http://www.blueduckbakerycafe.com/ has this as one of its specialty breads. They also have little nutritional information to hand out so I have no idea how the sauerkraut affects the carb count of this heavy, crusty, whole wheat boule of goodness.

I do know that just walking past the counter full of deadly petits fours sends my sugar numbers spiking, so they don't pay much attention to dietary needs beyond taste and lack of additives.

However, I do have to watch the carbs so I'm testing to see how it works with me. Not as bad as their baguettes are (the best tasting this side of St Germaine en Laye, but go straight to the blood) but I'd like to know more.

So, anyone have any idea how sauerkraut works in bread dough to affect sugars?

BTW, I have baked bread with third to half of the flour replaced with chopped up cauliflower and it dramatically reduced blood sugar from what the full load of flour would have been. Be nice if sauerkraut did the same.

[Nay]

1. Sauerkraut is just cabbage, so I can't imagine it would boost your blood sugar

much.

Do you have a recipe for your cauliflower bread? I'd like to try it. Thx!

[TreasonousBastard]

2. That's what I thought, but as I mentioned in the other thread...

I looked up some recipes online and they were heavy with brown sugar, molasses and other good, but poisonous to me, stuff.

IIRC, the cauliflower bread was simply replacing around a third of the flour (by volume) with raw cauliflower. I haven't made it for a few years, but when I try it again, this time I have a freezer full of frozen cauliflower so I'm going to start by replacing half the flour and maybe half the water and see how it goes.