When I told a friend today that I was going to blog about a loaf of bread, they gave me the look.
“Maybe you should be getting out a bit more?” they pondered. “The weather’s nicer now. Writing about bread is, well, a bit boring, don’t you think?”
Normally, I do not write about bread. But that was before I met Lucia.
Lucia is the name Brian Hinton has given to the dramatic, multicoloured hummingbird created by Calgary artist, Austin Edwards. She’s flying off the wall at the refurbished Lakeview Gluten-Free Bakery.
Lucia means light and light is what the bakery’s new Lucia bread is all about.
A loaf has been sitting in my refrigerator for ten days. It’s still perfectly good and light and fluffy.
For baker Brian Hinton, creating Lucia was a bit of a career milestone. It’s not that easy to make a low-carb, keto-friendly bread that is also delicious and has a good shelf life. Fortunately, Brian is much more than a baker. He’s a skilled food technologist. (But you do need to watch him when he wanders into the arcane realms of molecular gastronomy. There is a limit.)
Brian is still testing this new delicacy, but he estimates that one slice might have as few as two carbs!
I will eat my heart out!
What’s in Lucia?
Brian’s Lucia bread is made by hand, of course, like all the gluten-free, keto-friendly, fresh baked goods in the Joy of Keto range.
It is made in small batches at the Lakeview Gluten-Free Bakery on 90th Avenue in Calgary.
Essentially, it’s an almond bread. It’s made from almond flour, egg, psyllium, stevia, baking powder, baking soda, xanthan gum, and salt.
I’m proud to be a taste-tester for Lucia bread.
Please do come into the Lakeview Gluten-Free Bakery and try for yourself. You won’t be disappointed!
I heard a rumour this morning that Brian’s Joy of Keto keto-friendly chocolate brownie has had a makeover.