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Old 08-10-2010, 07:02 PM   #61
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Originally Posted by ouizoid View Post
just want to mention that I just made the BEST grilled cheese sandwich with one of these--I cut it in half to make two rounds, and put cheese in the middle and then fried in butter. Just fabulous! I am a grilled cheese hound, always looking for a bread sub--and this is far and away the best I have found.
This sounds awesome!! However I'm having the hardest time finding a muffin top pan....Bed Bath & Beyond doesn't even carry them anymore. Amazon's got lots of them, guess I"ll go that route.
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Old 08-10-2010, 07:06 PM   #62
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Old 08-11-2010, 11:07 AM   #63
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I found mine at the "Kitchen Collection" in a Tanger Outlet Mall. I have also seen "whoopie pie" pans (very similar) at the fancy kitchen store in the mall whose name escapes me at the moment.
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Old 08-11-2010, 06:37 PM   #64
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ouizoid, I love grilled cheese too, but I haven't tried it with this recipe. Do you butter and toast the outside of the bread, or cut it, butter, and cook with the cut-side down? It almost seems like the cut side would absorb the butter and grill up better than the outsides.

FiveTen, I think you could make these even without the muffin top pans. Just use parchment paper. The batter is quite stiff, especially if you let it sit for a few minutes once everything is mixed in.

I'm really happy that folks are enjoying these!
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Old 08-11-2010, 06:54 PM   #65
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Hey Cathy--

I split in half, put cheese in the middle and then butter in the pan and plopped it in--waited a few minutes and flipped--yuuuuummmy
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Old 08-11-2010, 10:14 PM   #66
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FiveTen, I also had been unable to find a muffin top pan in the usual stores. I finally bought one through Amazon.
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Old 08-12-2010, 08:56 AM   #67
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I made another batch last night and added 1 TBS natural flavored whey protein powder. The flavor is still wonderful and the texture was a little firmer. I'm trying to get to more of a chewier, bagel like texture. I will add more protein powder in the next batch to see where the texture goes, but this is such a good recipe as is. This is the most breadlike LC bread substitute I've made.
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Old 08-12-2010, 12:36 PM   #68
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Okay..what is the best way to cut these..I have used a bread knife and cut them when frozen..Not the greatest or evenest cut, but it works...How about a bagel slicer??
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Old 08-13-2010, 09:13 AM   #69
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Cjack--I followed your lead with the unflavoured whey powder--eliminated the almond flour and did one scoop whey, 4 Tbs oat fiber instead--used light shredded mozzarella and eliminated the oil (increased the chia gel proportionately). A BAGEL. Split. toasted with cream cheese. happy mouth.
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Old 08-15-2010, 07:48 AM   #70
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Originally Posted by ouizoid View Post
Cjack--I followed your lead with the unflavoured whey powder--eliminated the almond flour and did one scoop whey, 4 Tbs oat fiber instead--used light shredded mozzarella and eliminated the oil (increased the chia gel proportionately). A BAGEL. Split. toasted with cream cheese. happy mouth.
Interesting! I love how everyone experiments and comes up with all these wonderful tweaks! Having more of a chewy bagel texture without funky flavors is a very good thing! So, did you still use the flax? I'm trying to understand if you replaced the 1/4 cup almond flour with 4 T, (which is the same as 1/4 cup), oat fiber and also added a scoop of unflavored protein powder? That would be more dry ingredients than the original, so I can see how the texture would be firmer. I am away at my sister's house right now, but I want to try this. What brand of PP did you use?
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Old 08-15-2010, 10:49 AM   #71
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Cap--I love my takeoff of your regular recipe so so much--terrific english muffin like bread. I am so grateful to you for this recipe!

here is what I am using:



perfect LC english muffins

Mix:

1/2 c golden flaxmeal
1/4 c oatfiber
1 scoop unflavoured whey protein (jarrow brand)
1 tsp baking powder
2 Tbs parmesan (green can)

wet:

2 jumbo egg or equiv eggbeaters
dollop chia gel (3-4 Tbs)
1/2 cup trader joes light mozzaarella shreds
unsweetened almond milk as needed to make dough workable



mix together, let sit 5 min fill 6 cup muffintop pan. bake 12-14 min 350

--
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Old 08-15-2010, 10:51 AM   #72
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P.S. Great hamburger buns! English muffins! Grilled cheese! Toasted BLTs! Cap--best LC bread ever--seriously! Thank you so much
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Old 08-15-2010, 01:39 PM   #73
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Old 08-15-2010, 05:39 PM   #74
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I made this today and shaped it into a 9x12 rectangle on parchment paper. ( I omitted the toppings from the original bagel recipe) I baked it about 10-12 min., then added mozzerella cheese, garlic salt & italian seasonings and baked it for an additional 5 or so min. until the cheese started to brown. You could add whatever pizza toppings you want. I also think that it could be spread a little bit thinner for a thinner crust.
Makes about (24) 1" x 4.5" bread sticks
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Old 08-15-2010, 07:13 PM   #75
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could you please tell me if oat fiber is the same as Oat bran, i can;t seem to find oat fiber.. if it is not the same could the oat bran be substituted for oat fiber.
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Old 08-16-2010, 04:05 AM   #76
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Not the same. I don't know if one can be substituted for another, but I suspect that you would need more oat bran to get the "soak up the liquid" factor in oat fiber.
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Old 08-16-2010, 09:03 AM   #77
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thank you i will have to order some.... can not seem to find it here in the Toronto area..
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Old 08-16-2010, 09:32 AM   #78
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I need to order oat fiber, too. I can't find it anywhere in the stores..even hfstores.
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Old 08-16-2010, 02:12 PM   #79
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Just made these, Cap, tasteeee! I don't have a muffin top (pan haha) so I just used regular muffin silicone pans, came out nice. I only got 6 though but froze up 5 of them and ate half of one. Really good. I want to try the jalapeno ones next week.

Thanks for the great recipe, Cap!
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Old 08-16-2010, 05:59 PM   #80
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Quote:
Originally Posted by ouizoid View Post
Cap--I love my takeoff of your regular recipe so so much--terrific english muffin like bread. I am so grateful to you for this recipe!

here is what I am using:



perfect LC english muffins

Mix:

1/2 c golden flaxmeal
1/4 c oatfiber
1 scoop unflavoured whey protein (jarrow brand)
1 tsp baking powder
2 Tbs parmesan (green can)

wet:

2 jumbo egg or equiv eggbeaters
dollop chia gel (3-4 Tbs)
1/2 cup trader joes light mozzaarella shreds
unsweetened almond milk as needed to make dough workable



mix together, let sit 5 min fill 6 cup muffintop pan. bake 12-14 min 350

--
Hmmm... is it any coincidence that my Netrition shopping cart already had oat fiber and unflavored whey protein powder in it, the two ingredients I don't already have for this recipe? That is too funny! I've been putting together an order over the past couple of weeks. I can't even remember what recipe I put those ingredients in for, but I know what recipe I'll be trying first when they come! I love all the creativity of the talented cooks here at LCF!
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Old 08-17-2010, 07:07 AM   #81
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Originally Posted by kathy76 View Post
I made this today and shaped it into a 9x12 rectangle on parchment paper. ( I omitted the toppings from the original bagel recipe) I baked it about 10-12 min., then added mozzerella cheese, garlic salt & italian seasonings and baked it for an additional 5 or so min. until the cheese started to brown. You could add whatever pizza toppings you want. I also think that it could be spread a little bit thinner for a thinner crust.
Makes about (24) 1" x 4.5" bread sticks
Those look absolutely delish

Quote:
Originally Posted by Cap57 View Post
I love all the creativity of the talented cooks here at LCF!
Me too, I am glad others experiment, I do some, but not to the extent that others have done such as cleo and Linda, plus many others.
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Old 08-18-2010, 04:56 PM   #82
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These make great burger buns..
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Old 08-22-2010, 11:27 PM   #83
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Oat fiber is 0 net carbs (after subtracting fiber - can't remember the total count right now). Oat bran is a LOT higher in carbs --- 1/4 cup is 15.56 total g carbs minus 3.6 g carbs fiber! And the texture of the two are totally different also. They are nothing alike.
I order my oat fiber. Netrition carries it. Click on the Oat fiber in blue above.

I would have to do some subbing in the recipe to make anywhere close to the original. Can't go Parmesan cheese. (I've never even heard of an "anything bagel".)
Carolyn's sweet bagel sounds good sans the raisins. (Never did care for cooked raisins.)

Maybe someday I'll give these a try. No muffin top pans either, so will go another route.
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Last edited by crazywoman-n-wy; 08-22-2010 at 11:30 PM..
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Old 08-23-2010, 02:44 PM   #84
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Originally Posted by crazywoman-n-wy View Post
Oat fiber is 0 net carbs (after subtracting fiber - can't remember the total count right now). Oat bran is a LOT higher in carbs --- 1/4 cup is 15.56 total g carbs minus 3.6 g carbs fiber! And the texture of the two are totally different also. They are nothing alike.
I order my oat fiber. Netrition carries it. Click on the Oat fiber in blue above.
Thanks for sharing the nutrition info.
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Old 08-23-2010, 02:55 PM   #85
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You're welcome! Hope it helps!
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Old 08-23-2010, 03:47 PM   #86
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Avon has muffin top pans in their current (or one before that) catalog at a decent price. Never could find one in the stores, so ordered mine from Amazon, too! Can't wait to try this recipe!
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Old 08-23-2010, 04:11 PM   #87
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Avon has muffin top pans in their current (or one before that) catalog at a decent price. Never could find one in the stores, so ordered mine from Amazon, too! Can't wait to try this recipe!
I was wondering if someone saw that, I just thumbed through my current catalog and saw them.
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Old 08-23-2010, 05:12 PM   #88
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[IMG][/IMG]
WOW, these look great! I've got all the ingredients (including muffin top pans) so I'm going to try them!
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Old 08-23-2010, 05:16 PM   #89
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However I'm having the hardest time finding a muffin top pan....Bed Bath & Beyond doesn't even carry them anymore. Amazon's got lots of them, guess I"ll go that route.
Quote:
Originally Posted by cjack1 View Post
I found mine at the "Kitchen Collection" in a Tanger Outlet Mall. I have also seen "whoopie pie" pans (very similar) at the fancy kitchen store in the mall whose name escapes me at the moment.
I found my 2 like-new pans at GOODWILL!!
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Old 08-23-2010, 05:17 PM   #90
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Originally Posted by kathy76 View Post
I made this today and shaped it into a 9x12 rectangle on parchment paper. ( I omitted the toppings from the original bagel recipe) I baked it about 10-12 min., then added mozzerella cheese, garlic salt & italian seasonings and baked it for an additional 5 or so min. until the cheese started to brown. You could add whatever pizza toppings you want. I also think that it could be spread a little bit thinner for a thinner crust.
Makes about (24) 1" x 4.5" bread sticks
Very nice, I have absolutely no talent for changing a recipe so I count on folks like you to supply me with variations! Thanks for sharing!
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