Jun 1, 2023·edited Jun 1, 2023Liked by Paola van der Hulst
I don't generally eat any potatoes but if you say a bit of sweet potato could be the missing link for one of your awesome recipes, I'm totally cool with that! 💛
Is this the same as ube? I personally have no issue with sweet potato and enjoy it in moderate amounts with a meal even though I’m T1D. I think it’s a bit of a misconception that we need to avoid ALL carbs… maybe some do…
It's actually not exactly the same root veggie as ube Amanda, but its often used as a cheaper sub as its easier to grow (and get a hold of!). Good to know some carbs are ok by you though, as I do know this varies from peep to peep
I would be absolutely on board for sweet potato! I was almost religiously low carb/keto for years, but 2 years ago I gave it up for better gut health. I started focusing on foods that healed the gut and it includes many higher carb fruits and veggies. I’ve never felt better. I’m not here to diss keto/low carb at all--I’ve just hit a point where my body just didn’t react well to it anymore. I can’t wait to get started on sourdough!
I shouldn’t have said I gave it up, rather, I’ve adjusted it significantly. No more sugar alternatives, only natural sweeteners (honey, stevia) as it was wreaking havoc. I started enjoying sweet potatoes, apples, etc which used to be a no-no.
Right Johanna! like at what point did we end up demonizing veggies and natural foods in lieu of processed sweeteners and ultra refined inverted fibers. Your experience resonates, needless to say. As while I do know that some peeps need to be on very strict low carb diets for metabolic reasons, I do believe that most of us benefit tremendously from a more balanced diet that focuses on gut health.
(I'm also sorry I never got back to you on how to get started on sourdough (a few of you have emailed with questions this week, so I've an idea)).
OMG! I just finished doing 4 stretch and folds-my dough looks like yours! I'm ready to dance I'm so excited! I hope it continues behaving. Thank you so much!
...aaaand I fell asleep and it killed itself. It's GOO. But I threw it in a pan and made..focaccia..after a fashion. Dense and slightly chewy, but fantastic with Zatar on one side and jalapeno/cheddar on the other.
Hi Paola, that looks and sounds delicious! I am one of your low carb followers and thankfully have a little flexibility in my allowed carbs so I would be interested in what the additional sweet potato can do for texture as I am very sensitive to things that feel 'off' to me and am still searching for the perfect mouthfeel on breads and such :) best regards from Amsterdam, The Netherlands
Thank you for reaching back in depth Nikki, and I believe I can empathize with your sensitivity to foods as I too feel "off" rather quickly if something doesn't agree. If you'd be inclined to share I would love to hear what "flours" agree with you? Are you strictly gluten free?
I made these rolls and thought they were wonderful! 💗 I want to try the sweet potato bread. I saw you rub something dark on the outside but could not find where you said what that was. Also do you show/say how to marble a loaf? Thanks!
I need to be low carb and would love a low carb sourdough recipe that would really work for me...if a little sweet potato can help I’d like to give it a go.
It really does add a wonderful earthiness and light sweetness!! And I suppose that's why I'm asking you guys if it's an ingredient you're cool with (as it will increase the carb count a tad, but will benefit the texture tremendously)(kind of like how I've always recommended subbing some almond flour for arrowroot for those that cared less about baked goods being suuuper keto and more just low carb/grain free... but sweet potato is even better as its not a pure starch and it has a bunch of nutritional benefits).
I have been looking for your discard recipes. I saw the pancakes (which I have tried and like very much) are there other recipes yet? Unfortunately I’m one of those “peeps” that really have to watch my carbs. I’m not on meds and try to keep down with diet. But I do cheat occasionally! I tried the sourdough bread and the blueberry lemon rolls. Both raised my sugar but were oh so good! Thank you.
Margret I remember your comment distinctly in the blueberry rolls, because I wanted to get back to you in detail with some links to the glucose goddess instagram page (and then life got in the way... and I forgot! I'm so sorry!). Your comment was vip though, so here we go:
OK, so traditional sourdough (rolls, bread etc) unless it's super fermented (and bread really can't be as it would break down) it will still spark your blood sugar. It does to me and I'm metabolically healthy, though still noticeably less than say white bread or a cinnamon roll from McDonalds.
What I noticed interestingly while wearing a cgm last year though, was that what had an even greater effect at curbing my sugar spikes was less about the food... but about how I consumed it. So I began to follow some tips from the glucose goddess (say having a glass of water with a bit of apple cider vinegar thirty minutes before a meal, eating a small salad before having some bread, adding healthy fats to carbs... going on a 15 minute walk or vacuuming the house after a meal, etc). All these things helped me maintain my glucose unbelievably steady even though I was able to increase my carb count considerably.
So were I'm going with posting recipes like this, is about also introducing carbs (and sugar) as a "functional food" too– as it is an incredibly potent stimulant, and it needs to be treated as such. Like we all know that eating sugary meals and lounging all day is a disaster for our metabolism... but at the same time someone like Michael Phelps was known to consume insane amounts of carbs to maintain his energy expenditure.
I would suggest browsing at the charts on the glucose goddess instagram page to see visually how dramatic these changes are (I'll share some of my own too soon, but I really want to promote her work and give credit, rather than simply recreate her experiments and graphs myself): https://www.instagram.com/glucosegoddess/
Also, I would love to hear your thoughts on this and if you actually find interest in it? I just truly find it fascinating that it really is more about using ketosis as a metabolic state, and not just a list of foods.
Anyways! Thank you for being here Margret (discard recipes coming soon and I'll be posting them on gnom-gnom too so that they're all there under the recipe index)
Thank you so much for getting back to me! I bought both of the Goddesses’ books (and am following her on Instagram); I have been trying out the recipes and hacks. I guess I just want to eat “real” food again. Your discard pancakes worked better for me - I was thinking that was because there was no additional flour added. Am I right in this thinking? I had a salad (olive oil and vinegar) before I ate the blueberry roll. I do take all kinds of supplements to help with my sugar. I do need to get back to walking. I’m 68 years and have had stents put in (2015 and 2021). Just wanted you to know. It’s possible that my body is just broken, at least that’s what I tell myself.
I wanted to add that I’m sorry to read about all your business troubles. I’m not sure I understood it all, but definitely sounded like you were harmed by someone you once considered a friend. I’m sorry for that!
Paola... am I just overly pregnant or did that resemble a placenta? 😭
lol that was the running joke on tiktok (amongst a few mamas too)(CONGRATS!)
I spit out my coffee 🥲
I don't generally eat any potatoes but if you say a bit of sweet potato could be the missing link for one of your awesome recipes, I'm totally cool with that! 💛
YES!! I honestly didn't expect so many of you guys to reach back and I'm so glad y'all did- I'm excited!
Beautiful breads by the way!! Goodness 🥰
thank you Amanda! the marbled one has been my favorite ;)
Is this the same as ube? I personally have no issue with sweet potato and enjoy it in moderate amounts with a meal even though I’m T1D. I think it’s a bit of a misconception that we need to avoid ALL carbs… maybe some do…
It's actually not exactly the same root veggie as ube Amanda, but its often used as a cheaper sub as its easier to grow (and get a hold of!). Good to know some carbs are ok by you though, as I do know this varies from peep to peep
Interesting
I would be absolutely on board for sweet potato! I was almost religiously low carb/keto for years, but 2 years ago I gave it up for better gut health. I started focusing on foods that healed the gut and it includes many higher carb fruits and veggies. I’ve never felt better. I’m not here to diss keto/low carb at all--I’ve just hit a point where my body just didn’t react well to it anymore. I can’t wait to get started on sourdough!
I shouldn’t have said I gave it up, rather, I’ve adjusted it significantly. No more sugar alternatives, only natural sweeteners (honey, stevia) as it was wreaking havoc. I started enjoying sweet potatoes, apples, etc which used to be a no-no.
Right Johanna! like at what point did we end up demonizing veggies and natural foods in lieu of processed sweeteners and ultra refined inverted fibers. Your experience resonates, needless to say. As while I do know that some peeps need to be on very strict low carb diets for metabolic reasons, I do believe that most of us benefit tremendously from a more balanced diet that focuses on gut health.
(I'm also sorry I never got back to you on how to get started on sourdough (a few of you have emailed with questions this week, so I've an idea)).
This looks phenom. I am so jealous of how gorgeous your doughs always are. And YES--very interested in the low carb doughs/starters please!
that's why we're here– to get your own doughs looking all spiffy!! And OK AWESOME, so glad so many of you are saying yes!
OMG! I just finished doing 4 stretch and folds-my dough looks like yours! I'm ready to dance I'm so excited! I hope it continues behaving. Thank you so much!
...aaaand I fell asleep and it killed itself. It's GOO. But I threw it in a pan and made..focaccia..after a fashion. Dense and slightly chewy, but fantastic with Zatar on one side and jalapeno/cheddar on the other.
Hi Paola, that looks and sounds delicious! I am one of your low carb followers and thankfully have a little flexibility in my allowed carbs so I would be interested in what the additional sweet potato can do for texture as I am very sensitive to things that feel 'off' to me and am still searching for the perfect mouthfeel on breads and such :) best regards from Amsterdam, The Netherlands
Thank you for reaching back in depth Nikki, and I believe I can empathize with your sensitivity to foods as I too feel "off" rather quickly if something doesn't agree. If you'd be inclined to share I would love to hear what "flours" agree with you? Are you strictly gluten free?
I made these rolls and thought they were wonderful! 💗 I want to try the sweet potato bread. I saw you rub something dark on the outside but could not find where you said what that was. Also do you show/say how to marble a loaf? Thanks!
I'm just thinking here.....why go through all the work for this, when I could just move in with you and be your on-call taste tester.
I need to be low carb and would love a low carb sourdough recipe that would really work for me...if a little sweet potato can help I’d like to give it a go.
BEAUTIFUL 🥰
Yes, bring on the sweet potatoes....... thanks bunches
awesome to hear Donna 😎
I'd LOVE to see the sweet potato addition for flavor! But I don't understand how that would lower the carb count.
It really does add a wonderful earthiness and light sweetness!! And I suppose that's why I'm asking you guys if it's an ingredient you're cool with (as it will increase the carb count a tad, but will benefit the texture tremendously)(kind of like how I've always recommended subbing some almond flour for arrowroot for those that cared less about baked goods being suuuper keto and more just low carb/grain free... but sweet potato is even better as its not a pure starch and it has a bunch of nutritional benefits).
i.e. I'm obsessed lol (and its so pretty!)
I have been looking for your discard recipes. I saw the pancakes (which I have tried and like very much) are there other recipes yet? Unfortunately I’m one of those “peeps” that really have to watch my carbs. I’m not on meds and try to keep down with diet. But I do cheat occasionally! I tried the sourdough bread and the blueberry lemon rolls. Both raised my sugar but were oh so good! Thank you.
Margret I remember your comment distinctly in the blueberry rolls, because I wanted to get back to you in detail with some links to the glucose goddess instagram page (and then life got in the way... and I forgot! I'm so sorry!). Your comment was vip though, so here we go:
OK, so traditional sourdough (rolls, bread etc) unless it's super fermented (and bread really can't be as it would break down) it will still spark your blood sugar. It does to me and I'm metabolically healthy, though still noticeably less than say white bread or a cinnamon roll from McDonalds.
What I noticed interestingly while wearing a cgm last year though, was that what had an even greater effect at curbing my sugar spikes was less about the food... but about how I consumed it. So I began to follow some tips from the glucose goddess (say having a glass of water with a bit of apple cider vinegar thirty minutes before a meal, eating a small salad before having some bread, adding healthy fats to carbs... going on a 15 minute walk or vacuuming the house after a meal, etc). All these things helped me maintain my glucose unbelievably steady even though I was able to increase my carb count considerably.
So were I'm going with posting recipes like this, is about also introducing carbs (and sugar) as a "functional food" too– as it is an incredibly potent stimulant, and it needs to be treated as such. Like we all know that eating sugary meals and lounging all day is a disaster for our metabolism... but at the same time someone like Michael Phelps was known to consume insane amounts of carbs to maintain his energy expenditure.
I would suggest browsing at the charts on the glucose goddess instagram page to see visually how dramatic these changes are (I'll share some of my own too soon, but I really want to promote her work and give credit, rather than simply recreate her experiments and graphs myself): https://www.instagram.com/glucosegoddess/
Also, I would love to hear your thoughts on this and if you actually find interest in it? I just truly find it fascinating that it really is more about using ketosis as a metabolic state, and not just a list of foods.
Anyways! Thank you for being here Margret (discard recipes coming soon and I'll be posting them on gnom-gnom too so that they're all there under the recipe index)
Thank you so much for getting back to me! I bought both of the Goddesses’ books (and am following her on Instagram); I have been trying out the recipes and hacks. I guess I just want to eat “real” food again. Your discard pancakes worked better for me - I was thinking that was because there was no additional flour added. Am I right in this thinking? I had a salad (olive oil and vinegar) before I ate the blueberry roll. I do take all kinds of supplements to help with my sugar. I do need to get back to walking. I’m 68 years and have had stents put in (2015 and 2021). Just wanted you to know. It’s possible that my body is just broken, at least that’s what I tell myself.
I wanted to add that I’m sorry to read about all your business troubles. I’m not sure I understood it all, but definitely sounded like you were harmed by someone you once considered a friend. I’m sorry for that!
Thank you again for your response 💗