Low Carb Friends  
Netrition.com - Tools - Reviews - Faces - Recipes - Home


Go Back   Low Carb Friends > Recipes and Menus > Low Carb Recipe Help & Suggestions
Register FAQ Search Today's Posts Mark Forums Read


Reply
 
LinkBack Thread Tools Display Modes
Old 11-09-2006, 06:11 PM   #31
Senior LCF Member
 
Conevery's Avatar
 
Join Date: Sep 2006
Posts: 159
Gallery: Conevery
Stats: 258/186/135
WOE: VSG/LC
Start Date: Feb 2010
Oh my ~ This bread looks amazing!!!
Conevery is offline   Reply With Quote

Sponsored Links
Old 11-10-2006, 03:48 PM   #32
Guest
 
Kevinpa's Avatar
 
Join Date: Dec 2005
Location: Pittsburgh, PA
Posts: 5,578
Gallery: Kevinpa
Stats: 230/160/165
WOE: Low Carb Maintenance
Start Date: May 2005
Quote:
Originally Posted by abercrombie3f View Post
Kevin--just wondering if you had any favorite cookie recipes using oats??
I have just recently started to introduce oats back into my diet. I have some High carb recipes that I liked quite a bit but have not converted any of them yet. One of these days ....when I have nothing to do I'll dig some out and give them a good look. (So many recipe .....so little time)
Kevinpa is offline   Reply With Quote
Old 11-10-2006, 06:15 PM   #33
MAJOR LCF POSTER!
 
abercrombie3f's Avatar
 
Join Date: Feb 2006
Location: Indiana
Posts: 2,049
Gallery: abercrombie3f
Stats: 192, currently 150ish
WOE: moderate/healthy carbs
Start Date: September 2005
haha--thanks kevin. Let me know when ya do
abercrombie3f is offline   Reply With Quote
Old 11-17-2006, 08:59 PM   #34
Major LCF Poster!
 
Yummy's_Girl's Avatar
 
Join Date: Aug 2006
Location: Ohio
Posts: 1,935
Gallery: Yummy's_Girl
Stats: 168/134/130-135
WOE: A way of my own
Start Date: June 2006
Quote:
Originally Posted by Kevinpa View Post
First of all....Thanks for this great recipe GetFitMom.

I have been looking for a bread to use to make my turkey stuffing out of this year and this is it.

For those of you who are not bakers, I have to say this is one of the simplest bread recipe I have ever made and the results are super.

I combined all the dry ingredient in a glass mixing bowl then put the wet ingredients in my kitchen aid mixing bowl. With the paddle i mixed the wet for about 1 minute on low then added the dry mixing till well combined. I then changed the paddle for the dough hook and kneaded with the hook for 4 to 5 min.
I then turned the dough into a glass bread dish, covered and let rise for 1 hour. (dough was sticky as GetFitMom said).

At 1 hour the dough was double the size and I baked as directions states.

I didn't have all the ingedients called for so the following is what I used:

* 3/4 cup warm water
* 1/4 cup heavy cream
* 2 large eggs
* 1 Tbsp. olive oil
* 1/2 Tsp. salt
* 1 cup wheat protein isolate 8000
* 1/2 cup McCann's Irish Oatmeal (Steel Cut Oats) ground
* 1/2 cup wheat protein isolate 5000
* 1/4 cup golden flax seed meal
* 2 Tbsp Resistant Wheat Starch 70
* 2 Tsp. baking powder
* 1 Tsp. sugar
* 1 packet rapid rise yeast

Also my bread had 52 net carbs and I like my slices a bit thicker so I got 15 slices at 3.5 carbs per slice.

This is no LC spounge bread!!

Thanks again GetFitMom for posting this recipe.












I cant wait to make this! I'm filling out my netrtion order, right now!
Yummy's_Girl is offline   Reply With Quote
Old 11-18-2006, 09:10 AM   #35
Senior LCF Member
 
parrotchic's Avatar
 
Join Date: Oct 2003
Location: Wisconsin
Posts: 655
Gallery: parrotchic
I made is bread recipe a few days ago and it turned out great! I love this bread so far I've made the toad in the hole, love it toasted and with pb and jelly on it.
I've had this bread once or twice a day and no weight gain. This is a keeper thanks for shareing.
parrotchic is offline   Reply With Quote
Old 01-27-2007, 04:09 PM   #36
MAJOR LCF POSTER!
 
Bfranke's Avatar
 
Join Date: Jan 2003
Location: Michigan
Posts: 1,918
Gallery: Bfranke
Stats: 177.5/139.5/117.5
WOE: Modified Atkins/Exercise
Start Date: 12/26/05
I tried this bread today. It went together very nicely, rose great, baked just fine. But, after it cooled and I sliced it, and tasted it, it has the old Vital Wheat gluten taste. Yuck. I am sure this must be from the WPI 8000. Recipe called for 1 cup, I measured and weighed, and it was 140g. Normally, I use 100g as one cup, but wanted to do this just as the recipe.
So, I will eat it toasted with Jok n Al jam, but I was not happy with the results. I seldom hear of anyone else complaining about Vital Wheat gluten taste. Is it only me?
Bette
Bfranke is offline   Reply With Quote
Old 01-27-2007, 04:59 PM   #37
Major LCF Poster!
 
Yummy's_Girl's Avatar
 
Join Date: Aug 2006
Location: Ohio
Posts: 1,935
Gallery: Yummy's_Girl
Stats: 168/134/130-135
WOE: A way of my own
Start Date: June 2006
so fare I havent minded the taste of the gluten flour in anythign I have used it in. But I havent made any breads, yet, either, so we'll see I guess =P
Yummy's_Girl is offline   Reply With Quote
Old 01-27-2007, 05:04 PM   #38
Guest
 
Kevinpa's Avatar
 
Join Date: Dec 2005
Location: Pittsburgh, PA
Posts: 5,578
Gallery: Kevinpa
Stats: 230/160/165
WOE: Low Carb Maintenance
Start Date: May 2005
Bette, this was the prelude to the simple white bread thread. I agree that this was not the best tasting but inspired me to start playing with bread again. As you can see the last 2 recipes there have way less wpi 8000 and are much better tasting. If you adjust this recipe to be closer to the mix of the last carbquik and carbalose recipe you will have a better tasting oat bread.
Kevinpa is offline   Reply With Quote
Old 01-27-2007, 05:06 PM   #39
MAJOR LCF POSTER!
 
Bfranke's Avatar
 
Join Date: Jan 2003
Location: Michigan
Posts: 1,918
Gallery: Bfranke
Stats: 177.5/139.5/117.5
WOE: Modified Atkins/Exercise
Start Date: 12/26/05
Thanks Kevin, that is what I will do. I like the idea of Oat Bread...even bread with Wheat Bran in it, but not that gluten taste!! But, I will eat this, and aim for a better taste in the next couple of weeks.
Bette
Bfranke is offline   Reply With Quote
Old 01-27-2007, 06:05 PM   #40
Senior LCF Member
 
mslaster's Avatar
 
Join Date: Jun 2004
Posts: 151
Gallery: mslaster
Quote:
Originally Posted by GetFitMom View Post
1.5 g Net Carbs per slice (Makes 22 slices)

This bread is beyond good when toasted and slathered in your favorite butter or spread.

Ingredients

* 3/4 cup warm water
* 1/4 cup whipping cream
* 2 large eggs
* 1 Tbsp. olive oil
* 1/2 Tsp. salt
* 1 1/4 cups wheat gluten + 2 Tbsp.
* 1/2 cup oat flour
* 1/2 cup whey protein, vanilla
* 1/4 cup flax meal
* 2 Tsp. baking powder
* 1 Tsp. sugar
* 1 pinch stevia
* 2 1/2 Tsp. bread machine yeast

Directions

1. Preheat oven to 350ºF and butter a nonstick loaf pan.
2. In a large mixing bowl, add the dry ingredients to the wet one at time, being sure to mix and knead thoroughly. If you are using a bread machine, add the ingredients in the order recommended for your unit and run the dough cycle.
3. Place the kneaded dough into your nonstick pan. Wet your hands to smooth and shape the loaf to best fit the pan.
4. Cover and let dough rise in a warm place for between 60 and 70 minutes.
5. Bake for 50 minutes and wait until cooled to slice.

Since the yeast makes a feast of the sugar, it is not included in the carb count.

Cook’s Tip…

Gluten yeast bread can only rise one time, so do not let it rise in the dough cycle.
Also note that the dough will be sticky.

In addition, your carb count will vary slightly depending on the type of whey protein you use.

Thanks for the recipe!! Have you made this in a bread machine.
mslaster is offline   Reply With Quote
Old 01-27-2007, 06:18 PM   #41
MAJOR LCF POSTER!
 
Bfranke's Avatar
 
Join Date: Jan 2003
Location: Michigan
Posts: 1,918
Gallery: Bfranke
Stats: 177.5/139.5/117.5
WOE: Modified Atkins/Exercise
Start Date: 12/26/05
That is the one that I made. I just cannot tolerate the taste of the Vital Wheat Gluten in that large a quantity. I have used, or tried to use Vital Wheat Gluten since 97 or 98, and have put a lot in the garbage. If it has just a little I can handle it, but not that quantity in the recipe. I will use one of Kevin's recipes, and try some oat flour in them soon. I am sure other folks don't mind the taste, and just like some don't like the taste of Carbalose, or Splenda, or whatever, this is my deal. It did make a pretty loaf though.
Bette
Bfranke is offline   Reply With Quote
Old 01-27-2007, 08:48 PM   #42
Junior LCF Member
 
hlovell0605's Avatar
 
Join Date: Jan 2007
Posts: 52
Gallery: hlovell0605
Quote:
Originally Posted by GetFitMom View Post
1.5 g Net Carbs per slice (Makes 22 slices)

This bread is beyond good when toasted and slathered in your favorite butter or spread.

Ingredients

* 3/4 cup warm water
* 1/4 cup whipping cream
* 2 large eggs
* 1 Tbsp. olive oil
* 1/2 Tsp. salt
* 1 1/4 cups wheat gluten + 2 Tbsp.
* 1/2 cup oat flour
* 1/2 cup whey protein, vanilla
* 1/4 cup flax meal
* 2 Tsp. baking powder
* 1 Tsp. sugar
* 1 pinch stevia
* 2 1/2 Tsp. bread machine yeast

Directions

1. Preheat oven to 350ºF and butter a nonstick loaf pan.
2. In a large mixing bowl, add the dry ingredients to the wet one at time, being sure to mix and knead thoroughly. If you are using a bread machine, add the ingredients in the order recommended for your unit and run the dough cycle.
3. Place the kneaded dough into your nonstick pan. Wet your hands to smooth and shape the loaf to best fit the pan.
4. Cover and let dough rise in a warm place for between 60 and 70 minutes.
5. Bake for 50 minutes and wait until cooled to slice.

Since the yeast makes a feast of the sugar, it is not included in the carb count.

Cook’s Tip…

Gluten yeast bread can only rise one time, so do not let it rise in the dough cycle.
Also note that the dough will be sticky.

In addition, your carb count will vary slightly depending on the type of whey protein you use.
Can I replace Stevia with Splenda?
hlovell0605 is offline   Reply With Quote
Old 01-28-2007, 04:13 PM   #43
Senior LCF Member
 
rexsreine's Avatar
 
Join Date: Jun 2006
Location: Scottsdale,AZ
Posts: 714
Gallery: rexsreine
WOE: low carb
Bette, my taste buds and yours...

...must be related! I think the WPI's have a funky tast, too - just as Carbquik and Carbalose do. These products all have great nutritional profiles, but their taste needs diluting or covering up. I haven't tried the oat bread, precisely because of the quantity of WPI used. I wish to heavens these tastes didn't bother me because it would be so much easier to just follow somebody's recipe and not have to tinker - which is why my sourdough experiments came into being. My feeling now is that the resistant starches are so neutral in taste that they offer the most potential for happy combining with the other LC flour subs.

Ginny
rexsreine is offline   Reply With Quote
Old 01-28-2007, 04:19 PM   #44
MAJOR LCF POSTER!
 
Bfranke's Avatar
 
Join Date: Jan 2003
Location: Michigan
Posts: 1,918
Gallery: Bfranke
Stats: 177.5/139.5/117.5
WOE: Modified Atkins/Exercise
Start Date: 12/26/05
I suspect you are right, Ginny. I really am just now starting to use Resistant Wheat Starch. The Sour Dough bread will be much better without all that WPI8000!! I am anxious to make it!
Bette
Bfranke is offline   Reply With Quote
Old 02-01-2012, 06:01 PM   #45
Junior LCF Member
 
NSangel's Avatar
 
Join Date: Nov 2011
Location: Sackville, NS
Posts: 4
Gallery: NSangel
Stats: 236/190/135
WOE: Atkins
Start Date: February 2011
TY TY TY!!!

http://www.lowcarbfriends.com/bbs/im...nroll_2011.gif

I snagged a dozen boxes of oat flour for .99 (reg over $7.) and was so worried i wouldn't have a use for it. (i stuffed it all in the freezer). I can't wait to try the recipes. ty guys for posting them. I think tommorrow we're having pancakes and the brownies would make a great afterschool snack for my son. I might use linda's choc frosting on them too
NSangel is offline   Reply With Quote
Reply


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are On



All times are GMT -7. The time now is 12:04 PM.


Copyright ©1999-2014 Friends Forums LLC. All rights reserved. - Terms of Service | Privacy Policy
LowCarbFriends® is a registered mark of Friends Forums, LLC.