Low-Carb Gluten-Free Yeast Bread Recipes To Slim By: For Weight Loss, Diabetic and Gluten-Free Diets Paperback – Illustrated, December 6, 2013

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.

I really enjoy having bread again, and this author doesn't use junky ingredients in the recipes. My only problem is baking above 7000 feet requires lots of experimenting with her amounts and cooking times, but I have solved some of the difficulties. My yeast batter does NOT rise, and I'm still working on that, but the flavor and texture are wonderful. I do not like white bean flour at all, so I am looking for a substitute, if there are suggestions.

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!

Some of these recipes seemed more complicated than I anticipated and required buying ingredients I didn't have at home. I have gone back to making sour dough or basic yeast breads with non-gmo flour.

This is the cookbook for those of you (like me) that are GF and need to watch calories and or lose weight. I learned that White Bean Flour has less than half of the calories of Almond Flour and the same amount of carbs not to mention the huge difference in cost. These are very healthy low cal & low carb and packed with protein recipes.

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.

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 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 it10-31-14UPDATE: 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.