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Old 09-03-2009, 11:13 AM   #1
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Wanna see Jennifer Eloff's buns?

Thanks to Charski and Jennifer, I decided to make Jennifers bread recipe for burger buns. Here are the pics:





These are wonderful, and solve so many problems I have with loaf bread! They are SO much easier to handle with fillings, no more slicing unevenly, I can just freeze and thaw how many I need, and they all easily fit into a ziploc bag! I love it! They take less time, and I don't need to babysit my bread machine.

I think I could have easily made them smaller and get maybe 15 rather than 12.

Charski recommended reducing the VWG by 1/4 cup, and that really improved on the texture, albeit upped the carb count. I really think it is worth it though!

I keep opening the bag and smelling them. OMG.....lol..
Thank you to Jennifer (again) and Charski!
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Old 09-03-2009, 11:36 AM   #2
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Oh my - they look so good!!

Would you mind posting the recipe? I tried searching, but . I didn't get a whole lot of sleep last night so I'm kind of bleary-eyed and probably not seeing what is right in front of my face......

TIA!
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Old 09-03-2009, 11:48 AM   #3
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Sure SmileySue!

They are so soft, like high carb buns, and so delicious! I replace all flours, except the wheat bran, and do the VWG as I stated earlier. I find that using oat flour does not allow a nice rise.

WHOLEGRAIN BREAD
For crustier buns, toast lightly on both sides in nonstick pan. Copyright: More Splendid Low-Carbing with compliments for lowcarbfriends.com from Jennifer Eloff

1 cup water (250 mL)
3 tbsp olive oil (45 mL)
1 large egg
1 cup vital wheat gluten (250 mL)
2/3 cup whole wheat pastry flour, (150 mL)
OR oat flour
1/2 cup wheat OR oat bran (125 mL)
1/4 cup whole wheat pastry four, (50 mL)
OR flax seeds, ground, OR
oat flour, OR soy flour
4 tsp bread machine yeast (20 mL)
1 tbsp SPLENDA® Granular (15 mL)
1 tbsp granulated sugar (15 mL)
1 tsp salt (5 mL)
1 tsp vanilla extract (5 mL)
1 tsp baking powder (5 mL)

In cereal bowl, heat water in microwave oven 1 minute. In bread pan, place water, olive oil, egg, vital wheat gluten, whole wheat pastry flour (or oat flour), wheat or oat bran, ground flax seeds (or whole wheat pastry flour, oat flour or soy flour), yeast, SPLENDA® Granular, sugar, salt, vanilla extract and baking powder. Program bread machine to Bread Rapid setting and color to medium. Remove 30 minutes before baking time is over or when brown in color.

Variations: Loaf Pan Breads (Two): Use 1 cup (250 mL) water, plus 3 tbsp (45 mL), 2 eggs, 11/4 cups (300 mL) 80% vital wheat gluten and 2 tsp (10 mL) baking powder. Follow recipe above with these changes. Program bread machine to pizza cycle. Divide dough in two equal portions. Place each portion in greased 9 x 5 x 3-inch (2 L) loaf pan and place pans on bottom shelf in preheated 225°F (107°C) oven which is off. Cover lightly with foil. Allow to rise 40 minutes. Remove foil; switch on oven to 350°F (180°C), leaving loaves inside. Bake 30 minutes. Place loaves on cake rack to cool. Place in paper bag and leave at room temperature for crusty loaves. Refrigerate for longer storage or freeze. Yield: 2 Loaves, 22 slices each, 1 slice per serving. (2.0 g Carbs)

Hamburger Buns, Hot Dog Buns or Dinner Rolls: Same recipe as for Loaf Pan Breads above. Shape dough into 12 hamburger or 9 hot dog buns or 24 dinner rolls. Place on greased pizza pan. Spray buns with nonstick cooking spray. Proceed as above and bake 20 minutes. Yield: 12 Hamburger buns.
(7.4 g Carbs), 9 hot dog buns (9.9 g Carbs) or 24 Dinner Rolls. (3.7 g Carbs)

Also she wanted me to let everyone know that there will be discounts on her books here soon:
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Old 09-03-2009, 12:01 PM   #4
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Is this theOat Bran recipe, or the recipe in the sticky. Another question, Do you make up a large batch of this flour, or do you just make theflour blend as needed. Another question, I'm about ready to make the Wholegrain recipe from the sticky and wondered if anyone used this flour blend for other uses, ie. breading, desserts, etc. Thankyou. Maybe Jennifer could pipe in here, if she is on. Thanks in advance. Julie Get Jennifer's cookbooks if you don't have them. She has wonderful recipes in them. I have them all. Julie
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Old 09-03-2009, 12:06 PM   #5
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Are you saying you use all whole wheat pastry flour and then reduce vwg by 1/4 cup, and then you add another 1/4 Pastry flour? I'm kind of confused.
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Old 09-03-2009, 12:09 PM   #6
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Scottsdalejulie- It's the recipe in the sticky.

I just don't use the oat flour (2/3 cup) as called for but use ww flour instead.

I have not tired it, but sticky buns would be awesome! Uh-oh! You have me thinking now!
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Old 09-03-2009, 12:12 PM   #7
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Originally Posted by miboje View Post
I keep opening the bag and smelling them. OMG.....lol..
I can relate I made hamburger buns yesterday (first time EVER) and kept going into the kitchen to look at them LOL!

Looked at them again first thing this morning :blush:
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Old 09-03-2009, 12:16 PM   #8
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Thanks for the quick response. Now did you add 1/4 cup more flour because of the vwg? Thanks again. Julie
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Old 09-03-2009, 12:35 PM   #9
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Julie, yes I used 1/4 cup more ww flour in place of the vwg.

That was Charski's idea, and it works well. Vwg tends to make the bread a bit like a cellulose sponge. Cutting back on it helps a great deal.
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Old 09-03-2009, 12:35 PM   #10
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Was it just me? The title of the thread startled me and made me giggle! Too funny!

Miboje, thank you for making such a fuss over this old recipe of mine. I'm very happy that it worked for you and that you're going to have hamburger buns again. Best of all - sounds like you found a no-fuss method. I felt so bad that you were babysitting your bread machine, although it sounds very fancy. Jill did you make this recipe too? So sweet - checking your hamburger buns out - it's a shame there are not enough choices in the bread department for us low-carbers.

Miboje, do you use regular whole wheat flour or whole wheat pastry flour? I'm almost afraid to ask. There is quite a difference in carbs.

How clever of Char to recommend reducing the vital wheat gluten to get a better texture - glad it still worked. As Angie once mentioned - it is a very forgiving recipe. I'm curious like Julie - did you have to make up for the deficit with flour?

I'm making this recipe and the variations - buns, etc. (not the oat flour version though) on the weekend.

Julie, thanks so much for the heads up - so nice of you! I must admit I have not thought of using this flour blend in anything. It would not be ideal for desserts because of the wheat bran. Remember that weak peanut butter oat cookie recipe of mine from Splendid Low-Carbing - nice tasting, but too dry? Well, if you remember there was wheat bran in it -not the best idea - replace it with almond flour and use an extra egg and those cookies are so much nicer - still refrigerate them for the best texture.
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Old 09-03-2009, 12:38 PM   #11
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P.S. Lovely photos!!
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Old 09-03-2009, 12:40 PM   #12
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Thank you miboje, for posting!!

Thanks to Jennifer for creating and Char for her suggestions too!!
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Old 09-03-2009, 12:40 PM   #13
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Miboje, I see you did use regular ww flour. If you like, I'll figure out the carbs for you. You made 12 buns?
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Old 09-03-2009, 12:45 PM   #14
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SmileySue! Which one are you in the photo? - the real skinny one?! Yikes! You look amazing!
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Old 09-03-2009, 12:50 PM   #15
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Originally Posted by Jennifer Eloff View Post
SmileySue! Which one are you in the photo? - the real skinny one?! Yikes! You look amazing!
I'm the one in the black shirt. Thank you!
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Old 09-03-2009, 12:54 PM   #16
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These look great, thanks for sharing.

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Old 09-03-2009, 12:56 PM   #17
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Was it just me? The title of the thread startled me and made me giggle!
Made me laugh, too I knew it would be food porn, though LOL!
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Old 09-03-2009, 01:03 PM   #18
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LOL, I've always wanted to see Jen's buns!

Honestly, I don't remember recommending cutting back on the VWG - not saying I didn't, just saying I don't remember - which is nothing new these days - but if I DID, and I believe ya - then cool that you got such good results!
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Old 09-03-2009, 01:04 PM   #19
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Jill did you make this recipe too? So sweet - checking your hamburger buns out - it's a shame there are not enough choices in the bread department for us low-carbers.
I made Kevinpa's buns (I might take a picture and use a similar title LOL!)

I stayed up and read the entire sticky on your bread the other night and then dreamed about it (I'm obsessed, I know). I don't have all the ingredients yet, but will try it out soon as I gather them.

I'm beyond excited about my buns, can you tell??? LOL I need to get over it and I probably will after I've made them bunches of times. I still can't believe they actually turned out like real buns!

You, Kevin, Lauren and ALL the generous posters on LCF have really made this way of eating so enjoyable!
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Old 09-03-2009, 01:13 PM   #20
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Jen - which has the higher carbs between WW flour and WW pastry flour? I'm guessing it's the pastry flour?
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Old 09-03-2009, 01:48 PM   #21
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Surprise, surprise my Bob's Red Mill WW flour and ww pastry flour are the same 24 carbs and 4 fiber. I thought the ww flour was much higher.
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Old 09-03-2009, 02:35 PM   #22
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Jennifer - I did do some research on the ww vs. ww pastry flours. If my information is correct, I got something similar to Scottsdalejulie's figures. This is for a cup; 72 net for ww and 76 for ww pastry. Did you get a chance to check too? Please let me know what you found at.

Thank you for the compliment on the pics. Your pics are always beautiful!

I realize that using more of the whole wheat may make the recipe unusable for some. I have not calculated what my changes to the recipe does to the carb count. I don't eat bread all the time, but when I do I want it to be really good, and this is superb!!
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Old 09-03-2009, 04:13 PM   #23
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If someone could put this into a program and find out what the carb count is, I would appreciate it.
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Old 09-03-2009, 05:23 PM   #24
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My whole wheat pastry flour is by Arrowhead Mills - I think you will find it on the internet as well - called organic pastry flour (whole grain)

1/3 cup = 20 g net carbs
1 cup = 57.6 g net carbs

whole wheat flour

1/3 cup = 23.7 g net carbs
1 cup = 72 g net carbs

So, roughly 14.4 g carb difference - not huge in any case when spread out over 12 buns.

Okay, I'll do the analysis for the whole wheat flour when Miboje lets us know if she made up for the deficit in the vital wheat gluten with an extra 1/4 cup of whole wheat flour.

The analysis for the 12 hamburger buns with whole wheat pastry flour option is 7.4 g carbs each with everything the same as in the original recipe in the sticky. I'll post the original recipe here again for the sake of convenience.
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Old 09-03-2009, 05:26 PM   #25
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Wholegrain Bread

WHOLEGRAIN BREAD
For crustier buns, toast lightly on both sides in nonstick pan.

1 cup water (250 mL)
3 tbsp olive oil (45 mL)
1 large egg
1 cup vital wheat gluten (250 mL)
2/3 cup whole wheat pastry flour, (150 mL)
OR oat flour
1/2 cup wheat OR oat bran (125 mL)
1/4 cup whole wheat pastry four, (50 mL)
OR flax seeds, ground, OR
oat flour, OR soy flour
4 tsp bread machine yeast (20 mL)
1 tbsp SPLENDA® Granular (15 mL)
1 tbsp granulated sugar (15 mL)
1 tsp salt (5 mL)
1 tsp vanilla extract (5 mL)
1 tsp baking powder (5 mL)

In cereal bowl, heat water in microwave oven 1 minute. In bread pan, place water, olive oil, egg, vital wheat gluten, whole wheat pastry flour (or oat flour), wheat or oat bran, ground flax seeds (or whole wheat pastry flour, oat flour or soy flour), yeast, SPLENDA® Granular, sugar, salt, vanilla extract and baking powder. Program bread machine to Bread Rapid setting and color to medium. Remove 30 minutes before baking time is over or when brown in color.

Variations: Loaf Pan Breads (Two): Use 1 cup (250 mL) water, plus 3 tbsp (45 mL), 2 eggs, 11/4 cups (300 mL) 80% vital wheat gluten and 2 tsp (10 mL) baking powder. Follow recipe above with these changes. Program bread machine to pizza cycle. Divide dough in two equal portions. Place each portion in greased 9 x 5 x 3-inch (2 L) loaf pan and place pans on bottom shelf in preheated 225°F (107°C) oven which is off. Cover lightly with foil. Allow to rise 40 minutes. Remove foil; switch on oven to 350°F (180°C), leaving loaves inside. Bake 30 minutes. Place loaves on cake rack to cool. Place in paper bag and leave at room temperature for crusty loaves. Refrigerate for longer storage or freeze. Yield: 2 Loaves, 22 slices each, 1 slice per serving. (2.0 g Carbs)

Hamburger Buns, Hot Dog Buns or Dinner Rolls: Same recipe as for Loaf Pan Breads above. Shape dough into 12 hamburger or 9 hot dog buns or 24 dinner rolls. Place on greased pizza pan. Spray buns with nonstick cooking spray. Proceed as above and bake 20 minutes. Yield: 12 Hamburger buns.
(7.4 g Carbs), 9 hot dog buns (9.9 g Carbs) or 24 Dinner Rolls. (3.7 g Carbs)

Nutritional Analysis:
Yield: 18 slices

Whole wheat/flax/oat flour

73.8/80.7/69.6 calories
6.7/6.9/6.5 g protein
2.8/3.6/2.8g fat
4.9/4.5/5.0 g carbs
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Old 09-03-2009, 06:00 PM   #26
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Okay, I'll do the analysis for the whole wheat flour when Miboje lets us know if she made up for the deficit in the vital wheat gluten with an extra 1/4 cup of whole wheat flour.

Jennifer - I did replace the deficit with whole wheat flour. Maybe one could try another flour lower in carb to replace the vwg.

I am going to do 15 buns next time as mine got quite large. My bun was way too big for my burger last night.

Last edited by miboje; 09-03-2009 at 06:03 PM.. Reason: addition
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Old 09-04-2009, 08:53 AM   #27
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Jennifer - I did not mean to startle you with the title of my thread but, at the same time, I could not resist! When I told my fiance that I loved how my buns turned out, he gave me a smirky grin and said, " I love your buns, too." Men!

It looks like one would do well to compare different brands of flour to get the lowest carb count. I did not realize there would be such a difference. I don't have access to ww pastry without ordering online, so I use what I have.

Charski - Oops! :blush:It looks like I got the idea from something BikerAng said. Sorry about that.

Carb counts with regular ww flour:
As long as I got everything, I got a net carb count of about 6.5 if I make 15 buns. When I made 12 they got way too big for a burger. Maybe I did something wrong there, but I am not changing anything. For 12 buns it would be 8.1 each. IF my math is correct. Even at 8.1, it would be about the equivalent of 4.05 carbs each if it were sliced bread. I don't think that is bad.

I use a teaspoon of honey and do not count the carbs due to it being consumed by the yeast.

Maybe Jennifer will be able to chime in here soon.
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Old 09-04-2009, 09:14 AM   #28
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Originally Posted by miboje View Post
As long as I got everything, I got a net carb count of about 6.5 if I make 15 buns.
Spectacular! I pulled out a package of HC whole wheat buns we had in the freezer and each bun is 25 carbs!
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Old 09-04-2009, 09:35 AM   #29
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Hahaha, Miboje - I told Ian (DH) about this thread (and its title!!) and he said he has always liked my low-carb "buns" too. In fact, he was so tempted to post a pic here of me in my shorts (which ironically I rarely wear ( I was going canoeing) - I'm a real "dress" girl) - but that is so over the top and inappropriate that I told him, "Absolutely no!"

That's the problem, nutritional analysis is not an exact science unfortunately because similar products vary so much.

I plugged the values in my FoodSmart program. I assumed 1 1/4 cups of whole wheat flour (I think I used the Gold Medal brand) - instead of 2/3 cup plus 1/4 cup plus another 1/4 cup (you used ww flour and not flax seeds, right?) and 1 cup vital wheat gluten.

12 buns with whole wheat pastry flour: 7.4 g carbs

12 buns with whole wheat flour: 10.7 g carbs

15 buns with whole wheat flour: 8.5 g carbs

Considering a normal high-carb bun can be anywhere between 30 and 40 g of carbs, all of those scenarios are pretty good for the moderate low-carber. Strict low-carbers will usually forego grains until later stages of the WOE.

Since you came up with a bun that tastes lovely to you, the very slight carb increment is a non-issue, I think.

Last edited by Jennifer Eloff; 09-04-2009 at 09:39 AM.. Reason: analysis not analyses
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Old 09-04-2009, 10:52 AM   #30
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Thank you Jennifer! I did reduce the vwg to 3/4 cup, but that would make a negligible difference, and yes, I did fore go the flax, too.

You can't blame the hubby for tryin'; he's a man! It's just the way they are wired, I think! Having said that, I do like to squeeze my fiance's buns!!

The original recipe can certainly be adhered to, and I'm sure it makes beautiful buns. That was my point in sharing the pics. I prefer to see pics of something before I make it, I thought others may feel the same, so I shared mine.

I still think the carb count is great. I realize my tweaks may not work for everyone, but the original recipe can certainly stand on it's own.

This just solves so many problems I was having with loaf bread. Even foregoing the issues with babysitting my machine, these are much easier to handle with fillings (I don't slice all the way through), no problem with uneven slices, they all fit nicely in a gallon size bag rather than having to squash my loaf, they are not all floppy like slices, I don't have to deal with peeling slices apart once the loaf is frozen, and they have a super soft top similar to a regular bun!
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