Contact by Zuzana 27th May 2015 3sharesSharePinYumTweetMixMail Contact us? Have a question, a comment? Want to collaborate in some way? Just have something nice to say? I’d love to hear from you! Shoot me a message below and I’ll be sure to get back to you as soon as I can. Thanks! 3sharesSharePinYumTweetMixMailThis post is also available in: 24 comments Marisel 23rd May 2018 - 1:13 am Hi, Whete can I find the potato fiber Reply Lowcarb nocarb 23rd May 2018 - 12:36 pm Dear Marisel, If you are in the US, it is not that easy, but I have heard lots of people substituting it with Oats Fiber. Or you can get it from German Amazon. Hope that helps Zuzana Reply Lowcarb nocarb 17th July 2018 - 11:43 am Dear Marisel, Sorry for a late reply, but I have just seen your message now. Under the recipe with Fiber bread, I have attached links from Amazon, where you can purchase the Fiber. If you live in the US, they do not have potato fiber, but I have heard from few ladies, trying it with Oat fiber and it works. But if you really want to get the potato one, there is also a link to German amazon, from where I always buy. Hope it helps Zuzana Reply Jo 2nd July 2018 - 3:45 pm Please add me to the KETO newsletter! The form above keeps saying “failed” Reply Lowcarb nocarb 17th July 2018 - 11:40 am Dear Jo, Just added you Hope it works Zuzana Reply Karen 19th November 2018 - 11:38 pm Hello ZuZana, Thank you for your potato fiber bread recipe. I am a “mixed” type diabetic, also a fan of Dr.Bernstein, trying to control my blood sugars with a low carb diet. I have the additional challenge of being extremely thin, so am always looking for new ways to get in more nutrition. I am looking forward to trying your bread recipe, and with the help of my German husband, we were able to find a Bio-Baekerei that is selling their products including potato fiber at their own store near Dresdnen, Germany, other stores in that area, and online. The online site had been restricted to sales to Germany and some other European countries, but following our inquiry the list of destination countries they will ship to has been greatly extended, including the U.S. They charge Euro 7.29 for 1 Kg of potato fiber, plus shipping. Their website is baeckerei-spiegelhauer.de. Good luck! Karen Reply Lowcarb nocarb 20th November 2018 - 8:06 am Dear Karen, Thanks a lot for your email and I do hope your order would work up to the US. With Diabetes and Low Carb plus Dr. Bernstein, there is I guess nothing better you can get. We follow all as well because of my daughter being T1 and the bread is one of our favorites from all. Have a great day Zuzana Reply Wendy Carek 17th January 2019 - 6:28 pm Could you please add me to the newsletter, the form above is erroring out on me as well. Thank you Reply Lowcarb nocarb 17th January 2019 - 7:36 pm Sure Wendy, You are in. Have a great day Zuzana Reply Ruth 13th April 2019 - 1:18 am Thank you so much for adding me to your email list..I accidentally found your Farmer Bread recipe. It is truly a great recipe and three of my friends who tried it said they love it. I live in high altitude and will have to fine tune it a bit as it flattened out a lot when I baked it. No problem though as it is sooo delicious. I am on Keto to lose weight. I have lost thirty pounds and need to lose at least fifteen more. I will make it as Keto is so great. Reply Zuzana 13th April 2019 - 6:18 am Dear Ruth, I am so so happy you and your friends loved the bread. It really helps with leading our lifestyle the right way. Big big congratulation to your weight loss journey and looking for more updates. Do let me know how it is doing. Reply Sue 24th April 2019 - 7:49 pm When you Are making cold start yogurt do you just use pasteurized milk? I have read only to use ultrapasturized milk. I prefer to just use pasteurized but don’t know if it’s safe using cold start with just pasteurized. Thanks Reply Zuzana 5th May 2019 - 4:33 pm Dear Sue, I just buy bio milk in the shop, which is always pasteurized. I do not see any reason, why this needs to be ultrapasteurized. Reply Nicole Fitch 3rd June 2019 - 9:00 pm Just tried your bread and loved it. Soft pleasantly surprised. I ate is with Ghee, than toasted some this morning pit in buttered pas ans had it with Brie. Was very filling with a cup of coffee Thanks, was missing this in the morning. Reply Zuzana 4th June 2019 - 9:16 am Dear Nicole, I am so happy you liked the bread. And the way you describe your morning routine, just want to make me have it your way. Yum. Reply Glenn A Sherwood Jr 12th June 2019 - 4:25 pm I’ve made your bread one time with good results. Substituted oat fiber and only 375 grams of cream cheese. Product did collapse quite a bit while cooling, was very soft, and a bit soggy, but pretty good and satisfying since I haven’t had a slice of bread or any other yeast bread product since mid-January. Taste was perhaps a bit eggy, but very bread like, too. I will make it again and experiment when I do. Do you know if anyone has tried adding/substituting chia seed or flax seed or flax seed meal? I would do so looking for a change in texture. Do you have any thoughts or guidance? I realize this will change the macros, but shouldn’t hurt the carbs much. at all if using Chia. Flax seed will up the carbs and the addition/substitution would need to be restricted accordingly. Regardless, thanks to you and to Sherry for the recipe and for the additional tips. I plan to try the queso fresco/cream cheese combination, but will think about the yeast addition a bit before committing. I hope to hear back from you. Glenn Sherwood Reply Zuzana 12th June 2019 - 6:29 pm Dear Glenn, I am so happy you liked the bread. With your question about replacing parts with Chia of flax seeds, I have to disappoint you but have not heard that as yet. Nobody has tried it and I am not sure if that would work. I guess the bread would look, taste and everything else different. but it is a great suggestion to probably make something similar. In case you will try and substitute with additional seeds, do let me know. Have a great day Reply Jana Svitáková 16th June 2019 - 2:45 am co je prosím za množství toto : 4 Tbsp Jinak se v receptech objevuje třeba zubní krém, neumím anglicky a toto jsem nikdy neslyšela. Nemohly by být ty vaše recepty v češtině nebo slovensky? Děkuji za zprávu Reply Zuzana 18th June 2019 - 10:54 am Mila Janka, Tbsp je polievkova lyzica. Moje recepty boli az donedavna vsetky aj v slovencine aj v nemcine. Ale bohuzial som sa rozhodla pisat iba v anglictine, koli nedostatku casu. Myslim si ze ludia preferuju recepty castejsie a kedze uz mame google prekladac, tak som zistila, ze preklada vlastne cely clanok dopodrobna. (A to za minutu oproti mojim dvom dnom stravenym nad kazdym receptom.) Az teda na nejake tie chybycky. Zubna pasta v recepte urcite nie je. Je to zrejme zle prelozene googlom. Ale ak mi das vediet o ktory presne recept sa jedna, velmi rada pomozem. Bohuzial si odkaz napisala do kontaktu, tak nemam ako zistit o ktory recept ide. Krasny den prajem. Zuzana Reply Jana Svitáková 16th June 2019 - 2:47 am opravuji množství Reply ann 22nd July 2019 - 6:49 pm HI I wonder if you could help me? I have made the farmers loaf but it was very wet and not dough like at all. I followed the recipe and don’t know what I have done incorrectly. It would not shape into a loaf so I put it into a loaf tin (greased) and cooked for 90 mins. Not cooked so I left it in longer and let it cool. When I went back to it it was sad and when I cut it, it was ‘eggy’. Any suggestions of where I went wrong? I am so disappointed as your loaf looked fantastic. Reply Zuzana 7th August 2019 - 2:00 pm Dear Ann, If it does not hold the shape, it means it is really liquidy. Either add more fiber or less water. The shape needs to be able to stay on its own without a bread loaf. Reply Stuffed Caprese Chicken Hasselback - Low Carb No Carb 27th August 2019 - 10:22 am […] Contact […] Reply Keto Cheese Bacon Nachos from only 2 Ingredients 27th August 2019 - 10:25 am […] Contact […] Reply Leave a Comment Cancel Reply Save my name, email, and website in this browser for the next time I comment. This site uses Akismet to reduce spam. Learn how your comment data is processed.