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71 Comments on “Contact”

    • 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
    • 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
  1. 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
    • 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
  2. 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
    • 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
  3. 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
  4. 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
  5. 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
    • 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
  6. 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
    • 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
  7. 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
    • 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
  8. I would dearly love to make this bread BUT, using the ingredients as you suggested leaves my mixture very wet and slushy – I have even cut down on the quark quantity, then added extra oat fibre, and then reduced the amount of water . It still is slushy and I cannot form it. PLEASE HELP…

    Thank you

    Reply
    • Dear Audie,

      Is your quark fully dried? If not, then I would probably skip the water entirely. Not sure what causes it to be wet and not formable. Is there a right amount of psyllium? I would probably just play with it and add a bit more Fiber. Every brand behaves a bit differently.

      I hope you will come up with something.

      Reply
    • Evi, to mi ani nehovor,

      Ved je ich uz vyse 120. Velmi som rada ze si sa nechala inspirovat a ze chutia. Dnes pridu na radu jahodky.

      Krasny den prajem

      Zuzana

      Reply
  9. ALLERGIES:

    Allergies to Oats. Any suggestions on what to replace with? I am in Canada. No to the potatoe flour. I have read that Almond Flour can be replaced for equal amounts of Oat Flour.

    Confused
    When I read the recipe I am confused. Are you using Quark and cream cheese or just Quark or just cream cheese?

    Also I do not see an updated version of your recipe.

    Can you or anyone here speak to why no yeast or alternative was used in the recipe? Has anyone posted about this? I find when I have yeast my joints ache!
    I have read that you can substitute yeast with equal parts lemon juice and baking soda. So if a recipe calls for 1 teaspoon of yeast, you can use half a teaspoon of lemon juice and half a teaspoon of baking soda. Keep in mind that the bread will not need the typical proofing time and the dough will begin rising right away.
    Can someone advise if you used yeast how much?

    Reply
    • Dear Jackie,

      I believe you are referring to our Keto Farmers Bread Recipe. I have only tried them with Oat or Potato Fiber. (not flour). there is also Bambus Fiber, which might be perfect for us, but have not tried it with that particular fiber.

      I have used only quark in the recipe, but as some are having a problem finding it, I have suggested using cream cheese instead.

      With regards to yeast, this was a suggestion from one of our readers, but I have personally not baked it with yeast.

      Reply
  10. I love your recipes but I am having extreme difficulty with the web site. I can never find the actual recipe! Lots of verbage and lots of ads but where the heck is the recipe???

    Reply
    • Dear Sally,

      I try to explain and answer all of the questions for the readers to guarantee a perfect Recipe every time and therefore sometimes it gets a bit lengthier. But the Full Recipe with the Print Out Option is always after Frequently asked questions. You can scroll until you see a little image with 5 stars under it towards the end.

      Reply
  11. Hello Suzanna,
    A company in Germany exports potato fiber to the US. I contacted the importer and asked if it would be possible to buy some but they wanted to know what I was going to use it for (bread, of course 😉 ) and told me private sale was not possible.
    If you google potato fiber, you can see that it is widely used in the food industry. If someone could just jump on the waggon …

    Reply
  12. Can you please tell me how much of each ingredient to make the cinnamon cream cheese chaffles? How much cream cheese? How much almond flour?

    Reply
    • Dear Lily,

      When you sscroll down towards the end of the post is a Full Recipe with Print Out Option and there you have got all of the ingredients, measurements and steps.

      Reply
  13. Are your carb values on your recipes the Total Carb, or Net Carb (ie, Total Carb minus the Fibre value)? Thanks, I’m British living in France, so I know things may be different in different countries, but I love your recipes!!!

    Reply
    • Dear Laura,

      All of the calculations are total carbs. It is up to you if you want to subtract Fiber or not. I feel having total carbs is more detailed and transparent.

      Reply
    • Dear Ron, Our site has got the exactly same amount of ads as it used to have. Sorry, you feel that way, but we need some kind of support to be able to offer all of those fully researched, tried, perfected recipes with full videos and detailed Instructions for FREE to our readers.

      Reply
  14. In your Low Carb Burgers video from 2017, you use a food processor that has no base. What the heck is that? Is that actually non-powered? Very intrigued.

    Reply
    • It actually is a food processor, which has got the power in the handle. Once the hand e is attached. all works. I got that as a present from my mum and as I believe it is not available anymore.

      Reply
    • Sorry, But since I do make all of our Keto Pastas and Noodles, I am not buying any for years. Appart of Palmini and Shirataki all are homemade. They are so easy to make and you have so many choices.

      Reply
  15. Hello Zuzana:
    I do not know if I have inserted the comment in the correct place, worse I cannot find another way to insert it, because “send” does not appear.
    This comment refers to breadI have prepared this bread recipe several times, and it comes out very rich in flavor, but I can’t get practically anything to rise and nothing is fluffy. Could you give me any suggestions to get it?
    Thank you
    Xabier

    Reply
    • Dear Xabier,
      Not sure if you might be expecting the rise like with normal bread. Here it does not really rise. Just I would say maybe 10% if not less. As you see on the images, it also does not have some big air bubbles for it to be fluffy.

      Reply
  16. Hello, I could not find a comments section for the Roasted Tomato Basil soup so I hope you will get this. I am really looking forward to trying this recipe but I noticed you do not mention straining to remove seeds or removing the skins from the tomatoes. Did I miss that or do you not do it?
    Thanks

    Reply
    • Dear Susie,
      You are right, I have not strained seeds or removed skin as I believe, every part of tomatoes is valuable. With a good blender, this all will blend into a smooth consistency and therefore it is no need to straining anything.

      Reply
  17. Dear Zuzana,
    I am not a baker so I know very little about it but I’m learning. I eat strictly low carb foods now due to a medical condition and I’ve been searching high and low for a low carb yeast bread that doesn’t contain almond flour or flaxseed.
    I eat Carbmaster bread from Fred Meyer which is delicious but contains ingredients I can’t copy, as far as I know. And I really need a bread recipe I can make at home that doesn’t contain a lot of expensive ingredients.
    Your farmers bread sounds delicious, but what if I didn’t use the quark or cream cheese? Would it turn out? Or just use very little? I like the oat fiber, psyllium husk an other ingredients but I may not always have access to cream cheese.
    As a recipe developer, I’m hoping you might have some tips or ideas on my bread dilemma. Almond flour is loaded with physic acid so I try to avoid it and flaxseed upsets my stomach.
    Thank you for your time! Donna S.

    Reply
    • You need to use some kind of dry cheese. I have not tried anything else. But without any cheese or cottage cheese as example, the bread will turn very dry and crumbly.

      Reply
  18. Hello Zuzana, myself Saurabh from India, I tried preparing dehydrated chips by adding different seasonings suggested by you, but after adding seasonings and salts, the vegetables tends to leave so much of water and the chips doesn’t become crisp, instead it remains soggy even after hours of dehydration. Please suggest me a solution to make dehydrated chips crisp even after adding seasoning, salt and spices.
    You can mail me the solution or if you can share your contact number so that I can call you and understand. Thank you so much in advance, am really looking forward to listen from you.
    I have already subscribed to your news letter as well.

    Reply
    • Usually salt pulls our all the moisture from vegetables. I would suggest after adding salt to leave them sit for about 10 minutes. After you can tap the slices with paper towel to take out all the moisture that has formed. And only than I would start dehydrating.

      Reply
  19. Hello Zuzana,
    I am so glad I came across your website. Thank you for so generously providing the valuable information and recipes.

    I will be visiting your shop in the next few days. Can you please tell me if you sell allulose sugar? If not, is it available in any of the shops in Austria?

    Thank you.

    Yours sincerely,
    Dharini

    Reply
  20. When I subscribed to this site was I supposed to receive a conformation email? I didn’t get one. And how can I get the free recipe book for signing up? Thank you so much.

    Reply

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