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Old 08-04-2005, 01:33 PM   #1
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YEA!! A new baking mix from Bob's Red Mill

[COLOR=Navy]I hope this isn't old news for all of you, but Bob's Red Mill now has a LOW CARB BAKING MIX and bread mix!!!! I use the flaxseed meal to make hot cereal and muffins all the time. I'm not crazy about the undertaste of Carbquick, so I'm hoping this is just what the baker in me is looking for. I just sent the company website an email to find where I can get these in my area. They also carry lc bread dough and they give recipes for making pizza dought. I'm so excited! Here are the details from the package: [/COLOR]
Bob's Red Mill Low-Carb Baking Mix can be used cup-for-cup in recipes calling for other brands of low-carb baking mixes. It is a delightful blend of all-natural ingredients, including high fiber oat bran, wheat bran, soy flour and whole grain flaxseed meal, so you can be sure that the few carbs you do eat are nutritious. It's incredible easy to use for making delicious pancakes, muffins, quick breads and more!
LOW-CARB BREAD MIX
Now you can enjoy wholesome bread baked fresh from the oven without all the carbs. With our special blend of all natural ingredients, including high fiber oat bran, wheat bran, soy flour and whole grain flaxseed meal, you can be sure that the few carbs you do eat are nutritious. Bob's Red Mill offers you easy-to-make homemade bread that's healthy, delicious, low in carbohydrate and a good source of dietary fiber.
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Old 08-04-2005, 02:04 PM   #2
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Too bad it has soy flour in it. Many hypothyroid folks can't have much of it, if any at all. Otherwise it sounds nice. They could rather have used oat flour.
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Old 08-04-2005, 02:11 PM   #3
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[COLOR=Navy]Yes, it does contain soy, but fortunately for me it's okay. I am deathly allergic to almond flour and so many products and recipes use that instead of flour for low carb products. I'm just hoping it's worth buying and adding to my woe. [/COLOR]
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Old 08-04-2005, 03:02 PM   #4
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The only bad thing is that it has sugar in it. I wish they'd use splenda instead. The bread mix might be okay, because the sugar is supposed to be consumed by the yeast.
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Old 08-04-2005, 03:18 PM   #5
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Then this sounds like a wonderful solution for you. That sucks being allergic to almonds.
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Old 08-04-2005, 04:24 PM   #6
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[COLOR=Navy]Sue421, There are worse thing to be allergic to...like peaches, plums, cherries, and nectarines! I have that allergy, too, but from what I understand, those fruits are in the same family as almonds (think of what the inside of the pit looks like) - it's called a single pit allergy. I can eat them cooked, but I can never eat a fresh peach again. There are so many food allergies and I suppose this one is not as bad as those might be.

As far as having the sugar in the baking mix, it's very very low on the list of ingredients (at the end), and a small enough amount that it doesn't count in the nutritional tallies. For as little as I'll eat, it'll just be a nice change of pace, especially since I don't like the taste of carbquik.

My friend in San Antonio said her local market carries it on the shelf next to Bisquick, so I'm going to have to search for it. My local health food store is going to get it in and I'll pick it up next week if I don't find it someplace else.
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Old 08-04-2005, 05:34 PM   #7
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Poor you, but it sounds like you have solutions and that's really great.
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Old 08-04-2005, 07:09 PM   #8
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I just received mine from Netrition, but I'm so busy in my office and haven't had a chance to try it out yet.

I also received the Carbalose Flour and thought about mixing them to see what would happen.

Hopefully I'll be able to test it Saturday.
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Old 08-04-2005, 08:25 PM   #9
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AnnSD,

Be sure and let us know how the Red Bob's tastes after you try it. Thanks.
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Old 08-04-2005, 10:16 PM   #10
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thanks for letting me know -sounds good - i'll start looking for it.

angela
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Old 08-05-2005, 06:01 AM   #11
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Sounds great... I am going to keep my eyes open for it.
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Old 08-05-2005, 09:24 AM   #12
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[COLOR=Navy]rrosser, thanks so much for the heads up about netrition. I cannot believe I didn't check them first. I knew they carried the flaxseed meal, but didn't think past that. I already placed my order for both the baking and bread mix, so hopefully it'll show up on Monday. [/COLOR]
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Old 08-08-2005, 01:33 PM   #13
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Old 08-09-2005, 02:03 PM   #14
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I bought the Bread mix, but haven't tried it yet. I've just been so dissapointed in others. If someone trys it befor me. Let me know what you think. Julie
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Old 08-09-2005, 02:14 PM   #15
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[COLOR=Navy]Now that I got my order from netrition, I'm going to wait a little while to try it. I want to "break another 0", which means I want to lose another 2.5 lbs before using either the bread or baking mix. I'm so close and don't want to screw things up (in case I like the outcome tooooo much!).

As soon as I try it, I'll give an update. Promise. Anne
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Old 08-12-2005, 11:23 PM   #16
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I am almost out of my second bag of Bob's LC Bake Mix.
I like it really well !!!!!
I make flax muffins and use half flax and bob's. Makes them more 'bready", provided you don't use too much egg…
Tonight I made some garlic cheese "crackers" with it and they are good too, considering they are lc.
I am new to lc'ing, so some things are only tolerable to me, but I think you will be happy with it !!!
Just my 2˘…
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Old 08-13-2005, 06:11 AM   #17
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Quote:
I make flax muffins and use half flax and bob's.
Thanks, Molls. Does this mean you use half flaxmeal with half of the bake mix? Also, can you post the recipe? I'd love to try it.

thanks, Anne
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Old 08-15-2005, 12:06 AM   #18
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Mollie's Marvelously Spicy Muffins

Here is my muffin recipe. Hope you enjoy them !!!

1/2 cup golden flax seed meal
1/2 cup Bob’s Red Mill lc bake mix
1/2 - 3/4 cup granular Splenda
3 T ground cinnamon (I "usually" use 4-5 Tablespoons)
1-2 t ground cloves (depending on your taste preference)
heaping teaspoon of baking powder
pinch of salt (bob's mix has some salt in it)

1-2 eggs
1/2 of a small container of sour cream
1-2 T vanilla
1/2-3/4 cup DaVinci Sugar Free Syrup
Cream as needed

What flavor of syrup you ask? I like the french vanilla (tastes like vanilla caramel, imho), but last time I used regular vanilla, khulua and caramel mixed to equal 3/4 cups. I have hazelnut, but don't care for it much. It tastes sweeter to me…

Grind flax seed meal in small batches with blender, food processor or coffee mill until a fine powder. It sticks to the blades and will have to be scraped off, but makes a world of difference in texture.
Measure dry ingredients into bowl and mix to combine.
Sift dry ingredients into another bowl. Sifting gives the mixture a fine crumb texture, so don’t skip this step!!
Mix wet ingredients together.
Spray muffin tins with Pam or other nonstick spray.
Mix wet ingredients with dry, stiring to just combine. If you need more liquid, add a dash of cream, until you get a thick batter. No need to let the batter sit to thicken, the finer texture of the dry ingredients behave almost like flour.
Quickly spoon into muffiin tins.
Bake at 350° for 15 to 20 minutes.
Muffins won’t “rise” much, but should come out clean if tested with knife.
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Old 08-15-2005, 12:40 AM   #19
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Cheesy Cracker Crisps

I love those little hard toasty things in most snack mixes, so I tried to make some of my own.
The first batch was HORRIBLE but the second batch turned out good, considering they are low carb.
I eat them like chips with my chicken salad or crackers with ALOUETTE® cheese or sliced cheese. They have a nice crunch, which I miss…
Here is the recipe: Enjoy !!!

1 cup Bob's Red Mill lc bake mix
2 T garlic powder
2 T onion powder
6 T softened butter
1 cup shredded cheese (I use the mexican blend)
2 eggs

Blend bake mix, garlic and onion powder. Add butter and cut in like pie crust. I used a fork, then my hands since my food processor died
Mix in cheese, try to blend well, again with my hands.
Beat eggs, add slowly until mix forms a ball. I didn't need all of the 2 eggs, but then again, they were rather large.
Shape dough into log, wrap in plastic and put in fridge overnight.
Slice THIN (like evil non-low carb crunchy thingies that I love) and put on parchment paper.
Sprinkle with garlic salt and fresh ground pepper if you like it.
Bake at 375° for 10 minutes, take out of oven, turn over and bake another 5-10 minutes. (The butter makes them all bubbly, you'll know what I mean when they start baking!)
NOW, here is the most important part, turn down oven to 250° and bake for at least 30 more minutes, testing inside crispness.
When crunchy, remove from oven and let sit on counter overnight, then put in ziplock.

***Notes for next time I make these, I will add some tabasco or ground red pepper to give them a little oomph.
May try using some Italian seasoning, with italian cheese mix. Would dust with parmesan in addition to garlic.
I wonder if this would work with cinnamon and splenda to make a graham cracker type snack…hmmm, may have to try that !!

Last edited by Molls; 08-15-2005 at 12:49 AM..
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Old 08-15-2005, 04:31 AM   #20
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Quote:
Originally Posted by Molls
Here is my muffin recipe. Hope you enjoy them !!!

1/2 cup golden flax seed meal
1/2 cup Bob’s Red Mill lc bake mix
1/2 - 3/4 cup granular Splenda
3 T ground cinnamon (I "usually" use 4-5 Tablespoons)
1-2 t ground cloves (depending on your taste preference)
heaping teaspoon of baking powder
pinch of salt (bob's mix has some salt in it)

1-2 eggs
1/2 of a small container of sour cream
1-2 T vanilla
1/2-3/4 cup DaVinci Sugar Free Syrup
Cream as needed

What flavor of syrup you ask? I like the french vanilla (tastes like vanilla caramel, imho), but last time I used regular vanilla, khulua and caramel mixed to equal 3/4 cups. I have hazelnut, but don't care for it much. It tastes sweeter to me…

Grind flax seed meal in small batches with blender, food processor or coffee mill until a fine powder. It sticks to the blades and will have to be scraped off, but makes a world of difference in texture.
Measure dry ingredients into bowl and mix to combine.
Sift dry ingredients into another bowl. Sifting gives the mixture a fine crumb texture, so don’t skip this step!!
Mix wet ingredients together.
Spray muffin tins with Pam or other nonstick spray.
Mix wet ingredients with dry, stiring to just combine. If you need more liquid, add a dash of cream, until you get a thick batter. No need to let the batter sit to thicken, the finer texture of the dry ingredients behave almost like flour.
Quickly spoon into muffiin tins.
Bake at 350° for 15 to 20 minutes.
Muffins won’t “rise” much, but should come out clean if tested with knife.
These sound FANTASTIC! I wonder if you add a bit more baking powder, or, a combination of baking powder and baking soda, the muffins would rise a bit more?
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Old 08-15-2005, 10:14 AM   #21
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Molls,

the cheesey crackers sound wonderful - have you tried the almond thins? how do they compare?

thanks for posting

angela
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Old 08-15-2005, 06:04 PM   #22
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[COLOR=Navy]I copied the muffin recipe and will try to make it in the next couple of days. I'm going to use both baking soda and baking powder - can't hurt. I'll report back soon.

Thanks, Anne
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