ARTICLE: LOW CARB THICKENERS (click here to print)

Low carb thickeners chart:How much Xanthan Gum for low carb Baking?
Cookies………………………………¼ teaspoon per cup of flour
Cakes and Pancakes………………..½ teaspoon per cup of flour
Muffins and Quick Breads………… ¾ teaspoon per cup of flour
Breads……………………………….1 to 1-½ tsp. per cup of flour...
Pizza Dough…………………..…… 2 teaspoons per cup of flour
For Salad Dressings…Use ½ tsp. Xanthan Gum per 8 oz. of liquid.
How much Guar Gum for Gluten Free Baking?
Cookies………………………………¼ to ½ tsp. per cup of flour
Cakes and Pancakes………………..¾ teaspoon per cup of flour
Muffins and Quick Breads………….1 teaspoon per cup of flour
Breads……………………………….1-½ to 2 tsp. per cup of flour
Pizza Dough…………………..…….1 Tablespoon per cup of flour
For Hot Foods (gravies, stews , heated pudding)…Use 1-3 teaspoons per one quart of liquid.
For Cold Foods (salad dressing, ice creams, pudding) Use about 1-2 teaspoons per quart of liquid.

BREADS: SWEET BREADS

Grain-Free Lemon Poppyseed Zucchini Bread

Gooey Chocolate Chip Pumpkin Bread from A Girl Worth Saving

Chocolate Orange Swirl Bread from All Day I Dream About Food

Zucchini Coconut Bread from Maria Mind Body Health

Paleo Almond Zucchini Bread from Running to the Kitchen

Cranberry Lime Mini Loaves from All Day I Dream About Food

Paleo Chocolate Zucchini Bread from Elena’s Pantry

Pumpkin Coconut Bread from All Day I Dream About Food

Matcha Almond Tea Cake from All Day I Dream About Food

Nut-Free Cinnamon Bread from Satisfying Eats

BREADS: GLUTEN FREE PITA BREAD WITH VIDEO

GLUTEN FREE PITA BREAD WITH VIDEO*****  CLICK HERE FOR VIDEO *****

Yield: 2 Gluten Free Pita Breads which yields 4 Pita Pockets.

Ingredients

• 1 large egg
• 1/4 cup of water
• 1 tablespoon oil or melted butter
• 1 tablespoon coconut flour, firmly packed – firmly packed is very important
• 1/4 cup almond flour, firmly packed
• 1/8 teaspoon salt – use a good quality salt
• 1/8 teaspoon baking soda

Instructions

1. Preheat oven to 350.
2. Whisk together egg, oil and water.
3. Add dry ingredients and mix well to form batter.
4. Pour two equal portions onto baking sheet lined with parchment paper or a Silpat.
5. Spread each pita 5-6 inches round.
6. Bake for 18-20 minutes

BREADS: SAVORY BREADS

Grain-Free Flatbread from Carb Wars Blog

Italian Breadsticks From Gourmande In the Kitchen

Coconut Milk Bread from The Spunky Coconut

Grain-Free Cloud Bread from Mom, What’s For Dinner?

Cheesy Garlic Bread from Cut The Wheat, Ditch the Sugar

Grain Free Irish Soda Bread from Gourmet Girl Cooks

Low Carb Panini Bread from All Day I Dream About Food

Cheesy Skillet Bread from All Day I Dream About Food

Gluten-Free Grain-Free Bread for One from Grassfed Mama

Pesto Pizza Bread from All Day I Dream About Food

Paleo Dinner Rolls from Paleo Spirit

Grain-Free “Corn” Bread Muffins from Living Nutrition

Savory Pesto Parmesan Bread from Living Healthy With Chocolate

Ben’s Low Carb Rye Bread from KetodietApp
Fresh Dill Bread from Seasonal and Savory
Sneaky Cheesy Garlic Bread from Beauty and The Foodie

BREADS: 100% BUCKWHEAT BREAD (PALEO DIET)

--THIS IS NOT A LOW CARB RECIPE--THIS IS NOT A LOW CARB RECIPE, BUT IS ALLOWED ON PALEO ********






Some of you who already follow me, know that Buckwheat is a great substitute for  noodles and breads.  Yes, they have carbs, but these carbs are not absorbed.  That's why it keeps your blood sugar stable.  Buckwheat is not a grain, it is a seed.  Anyways, here is a great link that shows you how to make 100% buckwheat bread.  You can also use this bread for French toast and sandwiches.  Give it a try!   ALWAYS CHECK YOUR BLOOD SUGAR AFTER 2 HOURS TO MAKE SURE YOUR READING IS UNDER 140.  IF IT IS OVER 140, DELETE THIS RECIPE FROM YOUR RECIPE FOLDER!

http://www.thebreadkitchen.com/recipes/gluten-free-buckwheat-loaf-recipe/

BREADS: LOW CARB SANDWICH BUNS (click here to print)

Quick & Easy Sandwich Buns
Makes 6
1 1/2 teaspoons yeast
1/2 teaspoon Truvia baking blend
3 tablespoons very warm water
1 tablespoon unsalted butter, melted
1.5 cups shredded mozzarella cheese (I shredded my own)
1 1/4 cups (140 grams) almond flour
1 tablespoon coconut flour
1 1/2 teaspoons baking powder
1 medium egg, beaten

Combine yeast with Truvia baking blend in a cup, then add the 3 tablespoons very warm water, stir, and set aside for yeast to proof.
Combine the almond flour, coconut flour, and baking powder; set aside
Melt butter and set aside.
Place mozzarella cheese into a microwave-safe bowl, and melt in microwave (this took 90 seconds).
Remove melted cheese from microwave and immediately pour in melted butter.
Add flour mixture, then pour in proofed yeast and beaten egg.
Mix together quickly; I find a fork is best.
Let dough rest about 30-60 seconds, then remove dough from bowl, place onto parchment paper, and knead until smooth, maybe 15-30 seconds.
Divide into six pieces and shape into buns.
Bake at 350 degrees for 25-30 minutes, loosely covering with a piece of foil to prevent over-browning.

makes 6; 5 net carbs
louanne'skitchen.wordpress.com

BREADS: FRENCH APPLE PIE BREAD(click here to print)

FRENCH APPLE PIE BREAD

Serves: 10

Ingredients

• ½ cup coconut flour, sifted
• ⅓ cup almond flour
• ⅓ cup sweetener of choice ⅓ cup erythritol or stevia
• 1 tsp cinnamon
• 1 tsp baking powder, 
• ½ tsp baking soda
• 3 eggs
• ½ cup unsweetened almond milk or coconut milk
• ⅓ cup unsweetened applesauce ( I use walden farms apple butter which has 0 carbs)
• 2 tbsp butter or coconut oil, melted
• ½ tsp vanilla extract
• ½ apple medium sized, thinly sliced
• Crumble Topping Ingredients:
• 2 tbsp. almond flour or ground pecans
• 2 tbsp sweetener of choice: erythritol or stevia
• 2 tbsp unsweetened shredded coconut
• 2 tbsp butter or coconut oil, melted

Instructions

1. Preheat oven to 375 F, and grease or oil an 8 x 4 inch or 8½ x 4 ½ inch loaf pan (medium size).
2. In a large mixing bowl combine: coconut flour, almond flour, granular sweetener of choice, cinnamon, baking powder and baking soda. Mix together thoroughly. Set aside.
3. In another large mixing bowl combine: eggs, unsweetened almond or coconut milk, unsweetened applesauce, butter, and vanilla extract. Mix together thoroughly.
4. Add wet egg mixture to dry coconut flour mixture and stir together thoroughly.
5. Add the mixture to the loaf pan and spread around evenly.
6. Take the apple slices and layer them across top of the batter in the loaf pan * see photo above.
7. In a medium sized mixing bowl combine all the crumble topping ingredients and mix together until a pasty meal forms.
8. Spoon or sprinkle clumps of crumble topping mixture all over the top of the sliced apples in the loaf pan *see photo above.
9. Bake at 375 F for 35 to 40 minutes or until toothpick comes out of center clean. Remove, cool and enjoy.

Notes

Nutritional Data for Low Carb Version (using Swerve sweetener): Servings: 10, Serving Size: 1 slice, Cal: 132, Carbs: 7 g, Net Carbs: 4 g, Fiber: 3 g, Fat: 10 g, Protein: 4 g, Sugars: 2 g, Sodium; 395 mg

foodieandthebeauty.com

BREADS: CHEESY HERBY CUPCAKE

Please click on recipe to enlarge it

BREADS: 50 LOW CARB TORTILLA RECIPES

https://www.lowcarblab.com/best-low-carb-tortillas/

THANKSGIVING: SPICY SAUSAGE STUFFING(click here to print)

SPICY SAUSAGE STUFFING

• 1 recipe Cheesy skillet bread (click on link for recipe)   http://generositiesoftheheart.blogspot.com/2014/11/breads-cheesy-skillet.html#links
• 1 pound spicy Italian sausage
• 1 cup diced celery
• 1/2 cup diced onion
• 2 garlic cloves, minced
• 1 teaspoon dried sage
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 cup low sodium chicken broth
• 2 large eggs
• 1/4 cup heavy cream

Instructions

1. A day or two in advance, make the skillet bread and cube into 1/2 inch pieces. Preheat oven to 200F.
2. Spread bread cubes on a large baking sheet and bake 2 to 3 hours, until well dried and crisp. Let sit out overnight to continue to dry.
3. Heat a large skillet over medium heat and add sausage; sauté until just cooked through, about 6 minutes, breaking up large chunks with a wooden spoon.
4. Using a slotted spoon, transfer sausage to a large bowl. Add celery, onion, garlic, sage, salt and pepper to skillet and sauté until tender, about 5 minutes. Add to sausage.
5. Preheat oven to 350F and butter a large 13x9 inch glass baking dish. Add cubed bread to sausage mixture. Add chicken broth and toss to combine.
6. In a medium bowl, whisk eggs with cream and pour over mixture in bowl. Toss until well combined and transfer to prepared baking dish. Bake 35 minutes, uncovered, until top is crusty and browned.

Notes

Serves 16. Each serving has 334 Calories; 30g Fat (79.0% calories from fat); 13g Protein; 5g Carbohydrate; 3g Dietary Fiber; 122mg Cholesterol; 529mg Sodium. Total NET CARBS = 2 g.

*www.alldayIdreamaboutfood.com*

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BREADS: HOT DOG BUNS (click here to print)

Ingredients  

                                                                                     

                                 

• 6 eggs, separated
• 1/2 tsp cream of tartar
• 6 ounces sour cream
• 1/2 tsp baking soda
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp salt
• 1/2 cup whey protein powder

Instructions

1. Preheat oven at 300 degrees F.
2. Place your egg whites in a stand mixer with the cream of tartar and whip until stiff peaks. Set aside.
3. Place the egg yolks in a bowl with the remaining ingredients and stir well to combine.
4. Fold in a small amount of egg whites into the yolk mixture a little at a time until it's all incorporated.
5. Pour this into a greased 9 by 13 loaf pan.
6. Cut the cardboard into 10 pieces about 3 inches in length for the center slits to resemble a slice in a hot dog roll.
7. Place Just halfway into batter not all the way to bottom. 5 on one side of the dish and 5 on the other half of the dish and divide batter in half using two baking cardboard liners.
8. Bake 30 minutes or until a toothpick or skewer stick in the center comes out clean.
9. Allow to cool completely before removing cardboard sections. Use a sharp knife and work around cardboard to loosed and lift them out.
10. Slice into 10 hot dog rolls about an inch on either side of the center slice you made with the cardboard.
11. Place them on a baking sheet and heat a skillet with butter or cooking spray to brown each side of hot dog roll.
12. If not eating right away, place in an air tight container, use parchment to layer rolls on top of one another, keep refrigerated. When ready to serve from the refrigerator simply reheat in a toaster oven for just a minute to warm or in a dry hot skillet.
13. serves 10; 1 g. carb

Source:www.sugarfreemom.com

BREADS: BRIANA'S BAKING MIX AND BREAD RECIPE (click here to print)

I have been making baking mix to use when I make white bread. I put it in a jar and keep in my refrigerator.
Briana's Baking Mix.................                                                            

1 cup whey protein powder (use the one with 0 carbs and sugars)
3 cups coconut flour...
2 cups oat fiber
1 1/2 cups golden flaxmeal
1 1/2 tsp. xanthan gum

Combine all ingredients and mix together thoroughly. Put in container with tight lid and store in fridge. Makes 7 1/2 cups.
Briana's Basic bread.................
3/4 cup Briana's baking Mix
1/2 cup oat fiber
1 tsp. xanthan gum
2 tsp. baking powder
1 tsp. stevia or granular sweetener (optional)
1/4 tsp. salt
6 T. luke warm water
1 1/2 tsp. instant yeast(one of those small packets)
1 tsp. artificial honey (Honey tree from walmart)
2 cups egg whites(carton type or 16 ounces)
1/2 tsp. cream of tartar
Preheat oven to 350 degrees. Spray bread pan with olive oil cooking spray. Whisk the dry ingredients together. Whisk the yeast and honey into the warm water and set aside for 5 minutes. It should foam and rise. Beat the egg whites and the cream of tartar on high with a hand mixer. The whites should be nice and foamy. Immediately add the dry ingredients and yeast mexture to the egg whites and fold them in by hand. Mix as little as possible. Immediately pour the bread dough into the bread pan, smooth top and place in oven. Bake at 350 F for 45 minutes. Take pan out of oven and take bread out. Cool for several hours, then slice. Store in fridge or freeze for longer storage. You can get up to 14 slices with tis loaf. 1.4 carbs per slice.
NOTE: this bread is better the next day and I love it warmed up a few seconds in the microwave. It makes a great breakfast bread with butter and/or 1 tsp of sugar free jelly

Nutritional values for this recipe:    https://www.verywell.com/recipe-nutrition-analyzer-4129594


I make my own sugar free blueberry jam and put it on a slice of this bread (toasted) for my breakfast in the morning.
source:
http://www.briana-thomas.com

BREADS: BEST LOW CARB BREAD USING BREAD MACHINE (click here to print)

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Best Low Carb Bread (Bread Machine)

  Ingredients

• 1/2 cup water
• 1 egg
• 1 tablespoon butter or margarine
• 2 tablespoons Splenda sugar substitute
• 1/3 cup ground flax seeds
• 1/4 cup coconut flour
• 3/4 cup vital wheat gluten flour
• 1 teaspoon dried yeast

Directions

1. 1Using a 1 pound capacity bread machine, combine ingredients according to order given in bread machine manual.
2. 2Select 'light' browning setting.
3. 3Don't remove bread until it is cooled.
4. 4Cut into slices, and store, covered, in the refrigerator.

diabeticconnect.com

Nutritional Facts

Servings

1

Serving Size 1 (30g)

Recipe makes 11 servings

The following items or measurements are not included below

2 tablespoons Splenda sugar substitute

Calories 73

Calories from Fat 31 (42%)

Amount Per Serving %DV

Total Fat 3.5g 5%

Saturated Fat 1.0g 5%

Monounsaturated Fat 0.8g

Polyunsaturated Fat 1.4g

Trans Fat 0.0g

Cholesterol 22mg 7%

Sodium 17mg 0%

Potassium 88mg 2%

Total Carbohydrate 2.9g 0%

Dietary Fiber 1.1g 4%

Sugars 0.1g

Protein 8.2g

BREADS PUMPKIN FRENCH TOAST(click here to print)

PUMPKIN FRENCH TOAST

1. 1 1/4 cup Almond Flour
2. 4 tbsp Coconut flour
3. 1 1/2 tsp baking powder
4. 2 tsp pumpkin pie spice
5. 1 tsp cinnamon
6. 2 tbsp melted butter
7. 1/2 cup pumpkin puree
8. 1/2 cup sugar free maple syrup
9. 1/2 cup sugar equivalent
10. 1 tbsp vanilla extract
11. 6 eggs

Instructions

1. Preheat oven to 400 degrees.
2. Combine almond flour, coconut flour, baking powder, pumpkin pie spice and cinnamon and mix together well with a whisk.
3. Melt 2 tbsp butter and add vanilla extract, pumpkin puree, sugar free maple syrup and melted butter. (NOTE: If you're using a granulated sweetener then it will go in with the dry ingredients. I used a liquid and mixed it in with the wet ingredients.)
4. Crack your eggs in a separate bowl (make sure there is no shell.)
5. Add the wet ingredients and the eggs to the dry mix and blend well with an electric mixer.
6. Line a loaf pan with parchment paper making sure to leave paper hanging out at the sides so you can pull your loaf out after it bakes.
7. Bake for 50 mins.
8. Let your loaf cool in the pan about 10 mins on a rack and then remove the loaf to continue cooling by picking up the sides of the parchment paper and lifting out.
9. Slice into 16 slices and fry in a frying pan, or toast in a toaster until browned and crisp on both sides. (slicing will be easier when this loaf is completely cooled!) If you plan on freezing this then you won't have to toast or fry them up until you are ready to eat.
10. Serve with butter (or whipped cream) and maple syrup on top.

Per 2 Slices

1. 214 Calories; 16g Fat; 10g Protein; 8g Carbohydrate; 4g Dietary Fiber; 4 net carbs
2. *www.uplateanyway.com*
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BREADS: BEST LOW CARB BREAD EVER (click here to print)

this by far is the best tasting low carb bread. tastes just like whole wheat bread. BEST LOW CARB BREAD EVER (tastes just like whole wheat bread)
( this one had the texture of bread to me! )
made in a bread machine
3/4 cup hot water
1/4 cup sour cream ( lowest carb you can find!)
2 eggs
3 Tablespoons butter
1 teaspoon salt
1 T artificial honey from walmart.
1/3 cup ground flaxseed
1 1/2 cup vital wheat gluten (I used Hodgson Mill)
1/3 cup almond meal ( flour)
1/2 cup coconut flour
2 Tablespoons dried yeast
Cook on regular setting....light crust....it took 2 hours an 20 minutes!
3.5 carbs per slice..depending on how thick you slice it. I got 10 slices.
Note: I also added 2 tsp. sunflower seeds, 2 tsp. poppy seeds, and 2 tsp. sesame seed! Put in bread machine like you would regular bread..with water, salt, egg, sugar, butter, then "flour", then yeast goes on top so it does not touch the liquid.
Recipe submitted by Edith Weil

cut into 10 slices; 3 carbs per slice

BREADS:CHOCOLATE CHIP CRANBERRY BREAD(click here to print)

CHOCOLATE CHIP CRANBERRY BREAD

Ingredients

• 3 eggs, beaten.
• Sweetener or choice: , low carb use ⅓ cup low carb maple syrup, 
• 3 tbsp butter, melted or coconut oil, melted
• ¼ cup unsweetened apple sauce.
• ⅓ cup milk of choice: unsweetened coconut milk or almond milk.
• 1 tsp orange extract*optional.
• 2 tsp orange zest (use a micro plane or a fine grater).
• ½ tsp baking soda + 1 tsp apple cider vinegar mixed in a separate pinch bowl (will be very fizzy).
• ¾ cup fresh cranberries, minced (I chop mine in the processor or blender for a few seconds).
• ½ cup coconut flour sifted,
• 2 tbsp golden flax meal *optional
• ⅓ cup for low carb use chopped low carb chocolate bar,  optional.
• ¼ cup pecans, chopped *optional, can omit for nut free.

Instructions

1. In a large mixing bowl combine: 3 eggs, maple syrup, milk of choice, melted butter or coconut oil, vanilla extract, lemon or orange zest, minced cranberries, and baking soda-apple cider vinegar mixture. Stir together thoroughly.
2. Add to mixture in bowl: coconut flour, golden flax meal. Stir in thoroughly.
3. Add to batter the optional pecans and chocolate chips. Mix in well.
4. Spoon batter into loaf pan and spread evenly in pan.
5. Bake at 375 F for about 28 to 32 minutes, or until tooth pick comes out of center clean.
6. Cool, slice and serve. Store any left-over portions in fridge.

Notes

Nutritional Data for Low Carb Version: Servings: 8, Serving size: 1 slice, Cal: 176, Carbs: 10.8 g / Net Carbs: 6.6 g, Fiber: 4.2 g, Fat: 13 g, Protein: 5 g, Sugar: 2 g

*www.beautyandthefoodie.com*

3.2.2704

BREADS: ZERO CARB FLAX BREAD(click here to print)

Zero Carb Flax Bread
Ingredients
2 cups flax seed...
5 egg whites
2 whole eggs
5 tablespoons flax oil, coconut oil, or olive oil
1 tablespoon baking powder (without cornstarch or make your own)
1 teaspoon salt
1/2 cup water
3 packets Stevia
Directions
Mix all dry ingredients then add the wet. Whisk together and bake at 350 for about 30 minutes.
Tip: changed it a little.  I also added 1 tbs. of summer savory, and 1 tsp. of garlic powder.  Next time I will use a smaller loaf pan because it did not rise enough.  Also, beat your egg whites until stiff and then gently fold them into the rest of the mixture at the end.  Very good tasting bread!
*http://www.blogilates.com/blog/2011/03/09/no-carb-bread/*

BREADS: GRAIN FREE LOW CARB SUNFLOWER BREAD VIDEO

https://www.facebook.com/KetodietApp/videos/593233340840475/?pnref=story


Wet ingredients:
* 4 large eggs, separated
* 2 large egg whites
* 2 tbsp toasted sesame oil (30 ml/ 1 fl oz)
* 2 tbsp ghee, melted (28 g/ 1 oz)
* 1/2 cup lukewarm water (120 ml/ 4 fl oz)
Dry ingredients:
* 2/3 cup psyllium husk powder (80 g/ 2.8 oz) - always go by weight
* 1/4 cup flax meal (40 g/ 1.4 oz) - always go by weight
* 1 tsp cream of tartar
* 1 tbsp caraway seeds
* 1 tsp salt
* 2 tsp cream of tartar or 2 tsp of lemon juice or 2 tsp apple cider vinegar
* 1/2 cup sunflower seeds (70 g/ 2.5 oz)
Nutrition facts per serving:
Total carbs: 2.8 g
Net carbs: 1.8 g
Protein: 1.2 g
Fat: 12 g
Energy: 118 kcal (calories)
Carbs (6%) : Protein (4%) : Fat (90%)

Note: please watch the video for complete directions on making this bread

BREADS: HEALTHY LOW CARB BREAD (click here to print)

Ingredients

20 servings

• 1 cup (250 ml) almond flour
• ¾ cup (200 ml) coconut flour
• ¹⁄₃ cup (80 ml) sesame seeds
• ½ cup (120 ml) flaxseeds
• ¼ cup (50 ml) psyllium husks (fiber)
• 3 teaspoons baking powder (without cornstarch or make your own)
  
• 1 teaspoon fennel or caraway, ground
• 1 teaspoon salt
• 6 eggs
• ½ lb (220 g) cream cheese
• ¹⁄₃ cup (100 ml) coconut oil or melted butter
• ¾ cup (200 ml) heavy whipping cream
• 1 tablespoon poppy or sesame seeds

Instructions

1. Preheat the oven to 350°F (175°C).
2. Mix all dry ingredients, except for the seeds for the topping (poppy or sesame seeds) in a bowl.
3. Whisk together the rest of the ingredients in a different, bigger bowl until the batter is smooth.
4. Add the dry mixture to the batter and mix thoroughly. Pour into a bread form, about 4–7 inches (non-stick or use parchment paper).
5. Bake for about 45 minutes on lower rack in the oven. Prick the bread with a knife to see if it’s ready, it should come out clean. Remove the form from the oven and remove the bread from the form.
6. Remove the parchment paper and let the loaf cool on a rack. If the loaf is allowed to cool in the form the crust will be soggy.
7. Slice and store in the freezer. This bread is great as toast.

For nutritional values: https://www.caloriecount.com/cc/recipe_analysis.php

   

dietdoctor.com

BREADS: CHEESY GARLIC BREAD(click here to print)

CHEESY GARLIC BREAD

Ingredients (for bread base):

• 1 1/4 C almond flour
• 1 T coconut flour
• 3 egg whites, beaten until fluffy 
• 2 T olive oil or avocado oil
• 1/4 C warm water
• 1 tsp. live yeast granules 
• 1 tsp. honey tree unsweetened honey found at walmart
• 1/2 C shredded mozzarella cheese(shred yourself from a block of cheese)
  
• 1/4 tsp. salt
• 2 tsp. baking powder
• 1/4 tsp. garlic powder
• 1/2 tsp. xanthan or guar gum (optional)

Ingredients (for topping): 

• 1 C shredded mozzarella cheese
• 2 T butter, melted
• 1/4 tsp. garlic powder
• 1/4 tsp. salt
• 1/2 tsp. Italian seasoning

        Nutritional Values for this Recipe: http://caloriecount.about.com/cc/recipe_analysis.php

*www.cutthewheat.com*