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  2. 20 Low-Carb, High-Protein Lunch Recipes for Winter - AOL

    www.aol.com/lifestyle/20-low-carb-high-protein...

    Tuna provides protein and omega-3 fatty acids, while the addition of Greek-style yogurt in the dressing helps amp up the protein. These wraps are packed with chopped apple, onion and celery to ...

  3. Peter Reinhart - Wikipedia

    en.wikipedia.org/wiki/Peter_Reinhart

    In 2012, Reinhart collaborated with Denene Wallace, a baker who specializes in high-protein, low-carbohydrate, gluten-free baking on writing The Joy of Gluten-Free, Sugar-Free Baking: 80 Low-Carb Recipes That Offer Solutions for Celiac Disease, Diabetes and Weight Loss. The book includes recipes for gluten-free, sugar-free breads, pizza ...

  4. 36 Low-Carb High-Protein Breakfast Recipes to Power You All ...

    www.aol.com/36-low-carb-high-protein-205228740.html

    Here, we have our 36 best low-carb high-protein recipes that are easy, family-friendly favorites and of course, tasty! From casseroles, to smoothies, bagels, wraps, quiche, waffles and so much ...

  5. Oopsie Bread and Other Delicious Bread Substitutes for People ...

    www.aol.com/flagels-chaffles-other-curious-bread...

    “By combining 2 eggs, 1 cup almond flour, 1 tsp baking powder, and ¼ cup Greek yogurt and microwaving for 3 minutes, you can have a quick bread that is high in protein, fiber, and healthy fats ...

  6. 21 Best New High-Protein Recipes for Better Blood Sugar - AOL

    www.aol.com/21-best-high-protein-recipes...

    This lemon-dill tuna salad packs plenty of protein and gets a boost of flavor from sumac—a spice used in Middle Eastern, Mediterranean and North African cooking that adds a citrusy touch ...

  7. Chorleywood bread process - Wikipedia

    en.wikipedia.org/wiki/Chorleywood_bread_process

    The Chorleywood bread process (CBP) is a method of efficient dough production to make yeasted bread quickly, producing a soft, fluffy loaf. Compared to traditional bread-making processes, CBP uses more yeast, added fats, chemicals, and high-speed mixing to allow the dough to be made with lower-protein wheat, and produces bread in a shorter time.