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Old 06-06-2010, 06:59 PM   #1
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what instead of breadcrumbs...?

What do you all use instead of breadcrumbs, oatmeal or cracker crumbs for lc meatloaf, meatballs and salmon loaf?...thanks!
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Old 06-06-2010, 07:41 PM   #2
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I usually use pork rinds, but I have a recipe for flax crackers that I have been considering crushing up and using.

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Old 06-06-2010, 08:08 PM   #3
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ITA with diwitch, I use finely crushed pork rinds for meatballs and meat loaf, and they work perfectly all the time
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Old 06-06-2010, 09:48 PM   #4
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flax meal
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Old 06-06-2010, 09:55 PM   #5
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I've had success with all of these: flax meal, almond meal, and wheat bran. The best results I ever had were making biscuits out of flax and almond meals (just followed a recipe for "oil biscuits" from Joy of Cooking but replaced the flour) and crumbling them up in the meatloaf (they were not good to eat as plain biscuits).
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Old 06-06-2010, 10:35 PM   #6
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I've used flax crackers for breading before - season with ranch and parmesan, nuke and and crumble
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Old 06-07-2010, 12:21 AM   #7
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Chia seeds, flax meal, flax bread crumbs.
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Old 06-07-2010, 02:57 AM   #8
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I use plain chia seeds, 1 T per pound of meat, for juicy meatballs or meatloaf.
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Old 06-07-2010, 05:53 AM   #9
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Thanks, I have flax now and will be getting chia seeds soon for the first time...I'm intrigued by what I've read of those...do they need to be ground up like flax seed before using? Also, why exactly are breadcrumbs (or these substitutes) needeed for meatloaf, etc? What are they providing to the recipe that is essential?
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Old 06-07-2010, 08:41 AM   #10
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Cracker Crumbs! I use this recipe and then just grind them up, make cracker crumbs, put in a zip lock, freeze and use as needed.

http://www.lowcarbfriends.com/bbs/lo...-crackers.html

Last edited by Beeb; 06-07-2010 at 08:42 AM..
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Old 06-07-2010, 11:43 AM   #11
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I do not grind the chia seeds. They hold in all the moisture from the meat, so you get as juicy a meatball as if you had added a panade (bread and milk). That way I skip all other fillers. Just meat and seasonings and voila!
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Old 06-07-2010, 11:58 AM   #12
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Pork rinds
Parmesan
Almond Meal
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Old 06-07-2010, 12:07 PM   #13
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Chia seeds work great for meatballs and meatloaf it holds everything together keeping it very moist as well.
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Old 06-07-2010, 01:25 PM   #14
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I copied this from this board. I haven't yet tried it, but I love using the Mission Carb Balance Tortillas for making wraps. I just forget to try using them as bread crumbs.

tortilla breading

I have found the best locarb "breading" other than Parmesan is ground up locarb tortillas. Honestly. I grind them up in my mini food processor til they're almost dust. You'd never guess your delicious breaded fried chicken breast has tortillas in them.
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Old 06-07-2010, 01:26 PM   #15
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Quote:
Originally Posted by beeb View Post
Cracker Crumbs! I use this recipe and then just grind them up, make cracker crumbs, put in a zip lock, freeze and use as needed.

http://www.lowcarbfriends.com/bbs/lo...-crackers.html
Great idea Linda!!
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Old 06-08-2010, 05:00 AM   #16
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How do you work proportions? I made a meatloaf the other day, substituting flax meal for breadcrumbs...and it didn't hold together well. I'm not sure if it was the flax meal, or if I needed another egg - turned out I had a touch more beef than the recipe originally called for and I'm trying to figure out which ingredient I screwed up with.

Thanks for any thoughts or suggestions! I've used flax meal in meatloaf before, but it had been a while.
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Old 06-08-2010, 05:52 AM   #17
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I don't know if this will help..but when I make meatloaf I use 1 egg & 1/8 cup strong (low sodium) beef broth per pound of meat, then I add the crushed pork rinds, flax meal, parmesan, whatever a little at a time. I let it stand for about 5 minutes then if it's the consistancy of a thick pancake batter I add whatever spices and the meat.

If it's too thin I just add a little more crushed pork rinds, flax etc.

I have never used the chia seeds, but they are on my 'list of things to try'.

Di
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Old 06-08-2010, 07:58 AM   #18
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Quote:
Originally Posted by Euphrates View Post
How do you work proportions? I made a meatloaf the other day, substituting flax meal for breadcrumbs...and it didn't hold together well. I'm not sure if it was the flax meal, or if I needed another egg - turned out I had a touch more beef than the recipe originally called for and I'm trying to figure out which ingredient I screwed up with.

Thanks for any thoughts or suggestions! I've used flax meal in meatloaf before, but it had been a while.
Was it too wet, or crumbly? If too wet, add more flax. If too crumbly, add another egg.
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