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 02-08-2010, 11:30 AM   #1
Senior LCF Member
 
Join Date: Feb 2010
Location: The Great Plains
Posts: 303
Gallery: Inglorious
Stats: 198.8/155.0/150.0
WOE: Low Carb
Start Date: 1/12/2010
What's a good substitute for bread crumbs

when making something like salmon patties, or for cracker crumbs when making something like meat loaf?
Inglorious is offline   Reply With Quote

Sponsored Links
Old 02-08-2010, 11:40 AM   #2
Senior LCF Member
 
Join Date: Jan 2010
Posts: 103
Gallery: Omphaloskeptical
Stats: 5'7", 236/201/136, 18-20%bf
WOE: High fat, <100 carbs/day, Atkins-paleo-ish
Pork rinds, almond flour, flax meal, and grated parmesan, romano or any hard cheese....
Omphaloskeptical is offline   Reply With Quote
Old 02-08-2010, 11:43 AM   #3
Senior LCF Member
 
NineOhNine's Avatar
 
Join Date: Nov 2009
Posts: 368
Gallery: NineOhNine
Stats: 250/225/155
WOE: Generic <72 carbs/day
I use finely chopped vegetables (usually whatever's handy) and an egg when I make meatloaf. I "bread" chicken in seasoned coconut flour or parmesan cheese. Crushed pork rinds, Carbalose, and/or nut flours are also good.
NineOhNine is offline   Reply With Quote
Old 02-08-2010, 12:23 PM   #4
Gadget Gal
 
Charski's Avatar
 
Join Date: Sep 2004
Location: Mostly in the kitchen!
Posts: 39,768
Gallery: Charski
Stats: 174 (WW)/145/150 goal 5'5"
WOE: ATKINS, or a slight variation thereof
Start Date: May 2003
I recently made a meatloaf using 2 pounds of meat and 1 cup of cooked quinoa. It was moist and delicious. DH has already requested I repeat it soon.

At first glance quinoa doesn't LOOK low-carb but it's quite low-glycemic and doesn't cause any problems for either me, or my very carb-sensitive DH.
Charski is offline   Reply With Quote
Old 02-08-2010, 12:51 PM   #5
Major LCF Poster!
 
Join Date: Sep 2007
Location: Alabama
Posts: 2,782
Gallery: Mayberryfan
Stats: 22/14/10 or 8 if I can!
WOE: Atkins
Start Date: June 6, 2007
I made meatloaf Friday night and used 2 lbs of ground chuck and 1/3 cup old fashioned oats and 1/2 pack of onion soup mix and some SF Ketchup. Was SO yummy. Better warmed over the second night, too.
Mayberryfan is offline   Reply With Quote
Old 02-08-2010, 01:34 PM   #6
MAJOR LCF POSTER!
 
Join Date: May 2005
Location: Kansas City
Posts: 2,375
Gallery: hdyhouse
Stats: 335/211/195
WOE: Atkins
Start Date: September 2003
For meatloaf, I use oat fiber which gives the meatloaf and old-fashioned meatloaf texture. For salmon patties I use pork rinds (and some oat fiber if the patty mixture is too moist.)
hdyhouse is offline   Reply With Quote
Old 02-08-2010, 01:38 PM   #7
Very Gabby LCF Member!!!
 
Jennifer Eloff's Avatar
 
Join Date: Feb 2009
Location: Tropics
Posts: 3,129
Gallery: Jennifer Eloff
WOE: Atkins/Moderate Carbs
Start Date: 1999
I almost always use my leftover bake mixes and add to it a bit with ground almonds and/or low-carb breadcrumbs (make toast, then blend in blender). I also add seasonings when making fried eggplant for my Eggplant Parmigiana. Oh yes, and I may add a little parmesan cheese as well. I don't like things too salty these days (My DH has high blood pressure), so I don't go overboard on salt and Parmesan cheese. I also use No Salt in combo with regular salt.
Jennifer Eloff is offline   Reply With Quote
Old 02-08-2010, 02:10 PM   #8
Major LCF Poster!
 
DC12's Avatar
 
Join Date: Jul 2009
Location: Louisville, KY
Posts: 1,014
Gallery: DC12
Stats: 252/251/144 by 44th b-day 4/15/15
WOE: Sugar Busters, working my way to Atkins
Start Date: 5/25/14
Quote:
Originally Posted by Charski View Post
I recently made a meatloaf using 2 pounds of meat and 1 cup of cooked quinoa. It was moist and delicious. DH has already requested I repeat it soon.

At first glance quinoa doesn't LOOK low-carb but it's quite low-glycemic and doesn't cause any problems for either me, or my very carb-sensitive DH.
Thanks for this info. I was wondering about Quinoa. Now I have to go buy some and actually try it. Would you say it's lower GI than even brown rice, whole wheat pasta or whole wheat bread?
DC12 is offline   Reply With Quote
Old 02-08-2010, 06:28 PM   #9
Way too much time on my hands!
 
pocahontas's Avatar
 
Join Date: Jun 2002
Location: living the SLO life
Posts: 16,031
Gallery: pocahontas
For meatloaf I use pureed veggies, an egg and a handful of parm cheese. For breading I like to use a mix of parm & crushed nuts or Cleo's recipe:

Flavored Pork Rind Crumbs for Breading

1 6 ounce bag of Pork rinds
2 Tbsp Mrs Dash Seasoning Blend (one Tbsp per cup of crumbs)*


Process pork rinds in food processor (or crush with a rolling pin in a zippered bag). If processed, pour into plastic zipper bag. Add 2 Tbsp Mrs Dash (or your favorite seasoning to taste). Shake bag to distribute seasoning.

One 6-ounce bag makes approx. 2 cups of crumbs.
__________________
***Andi***

pocahontas is offline   Reply With Quote
Old 02-08-2010, 11:37 PM   #10
Resident crazy dog lady
 
sistertzu's Avatar
 
Join Date: May 2009
Location: Ca
Posts: 5,072
Gallery: sistertzu
Stats: 244/goal -90 Atkins/IF
WOE: VLC/no grain/ minimal dairy
Start Date: originally march 08 but every day is a fresh start
I have made crumbs from pork rinds I used for breading on oven fried butterflied shrimp. Chia seeds work great, they create a gel that will hold everything together they have no taste you don't even know they are there.
sistertzu is offline   Reply With Quote
Old 02-09-2010, 06:29 PM   #11
Very Gabby LCF Member!!!
 
Join Date: May 2007
Location: Sonoma County, CA
Posts: 3,221
Gallery: watcher513
DC, this is pretty interesting actually. Here's nutritiondada dot com info on quinoa.

Nutrition Facts and Analysis for Quinoa, cooked

It has a glycemic load of 18. Brown rice is 22.
watcher513 is offline   Reply With Quote
Old 02-10-2010, 01:36 PM   #12
Major LCF Poster!
 
BikerAng's Avatar
 
Join Date: Jul 2008
Location: Duvall, WA
Posts: 2,590
Gallery: BikerAng
Stats: 195/167/155 5'9"
WOE: Atkins - organic & humanely raised
Start Date: Feb 2007
if you can tolerate fiber and a few extra carbs (and wheat) the Rye Crisp Fiber crackers may work well as a sub for cracker crumbs if you process them in a food processor/blender.

Ground up flax seeds also work pretty good as a binder for meatloaf if you like flax (my DH doesn't like it though because he claims he can taste the flax, so FYI! ).

Last edited by BikerAng; 02-10-2010 at 01:37 PM..
BikerAng is offline   Reply With Quote
Old 02-10-2010, 05:35 PM   #13
Very Gabby LCF Member!!!
 
Jennifer Eloff's Avatar
 
Join Date: Feb 2009
Location: Tropics
Posts: 3,129
Gallery: Jennifer Eloff
WOE: Atkins/Moderate Carbs
Start Date: 1999
That reminds me, Angie - I also sometimes use those fiber crackers as a filler in one of my meat loaves - Bobotie.

I also sometimes use wheat bran or oat bran, but mostly I use my leftover bake mixes, which I keep in the freezer, but the ones that have greater turnover, I leave on the shelf in an airtight container.
Jennifer Eloff 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 09:00 AM.


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