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Old 09-10-2010, 08:26 AM   #31
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Originally Posted by Dottie View Post
I'm researching if any low-carb or gluten free flour subs will work well with yeast, I think that's the key textural component that's missing.
I called Bob's Red Mill yesterday and the recipe guru was out. Is on vacation I wanted to know that same thing, if things like chick pea and other legume flours would ferment and or rise with yeast or sourdough.

I had thought maybe white beans could take up some of the space that flour normally does in the english muffin. I still may try that. Making them like an oopsie roll using pureed white beans mixed into the yolk portion, with some protein powder and a tiny bit of coconut flour for graininess. Then using baking powder to see if it will make it get those holes in it?

What do you think?

I still think it needs the yeast...maybe a bit of buckwheat would be enough for the yeasties?

Also, with injira (sp?) bread, I call it "lung bread" cuz of it's spongey holey texture, uses club soda to give the holes in it...just thinking out loud.
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Last edited by pooticus; 09-10-2010 at 08:28 AM..
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Old 09-10-2010, 08:28 AM   #32
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Possibly.
If you proof the yeast with the buckwheat flour and a little real sugar (I'm thinking no more than 2T flour and 1/2tsp sugar to 1pk rapid rise yeast and 1/4 cup warm water), it might fill the gap.
One reason I used flax meal is the viscosity is similar to a sourdough starter lol.
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Old 09-10-2010, 08:37 AM   #33
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Yep! Geeze my dang allergies! I really enjoyed baking with flax in the early LC days when we had so much success! Flax and almond flour were staples for us. Now I can't use either!

I may try to do some 'sperimenting this weekend on these things. I don't have any active sourdough culture though right now. I sent an email off to a professional baker friend of mine who is a sourdough king and hope to share an answer with you soon!
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Old 09-10-2010, 08:45 AM   #34
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subscribing for the great ideas
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Old 09-10-2010, 11:02 AM   #35
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I think the gluten is necessary for the yeast to rise the dough (the yeast give off gas that is trapped by the gluten and makes the dough rise). No gluten will result in no rise if using yeast.
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Old 09-10-2010, 11:53 AM   #36
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Ang that's what I'm afraid of...but isn't it possible to create a "web" to catch the yeast gases with other dough conditioners like xanthan or guar gum or whey protein? What about in buckwheat flour? You make buckwheat blinis with yeast so how do they rise?

Confuseled here.
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Old 09-10-2010, 02:00 PM   #37
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pooticus, have you ever used teff flour?
It's classified as gluten free, but I'm reading a lot of baking blogs that mention is has a pretty good relationship with yeast.
And we're talking about using around 1T per muffin (maybe a little more) so carb impact per muffin would be low, about 5.5g carbs per muffin plus the other ingredients, would still only be about 8g carbs (6 net) per muffin -very rough estimate.

Here's some info:
Nutritional Content Gluten Free and Sugar Free Teff Flour Ready For The 2012 London Olympics
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Old 09-10-2010, 03:20 PM   #38
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Quote:
Originally Posted by pooticus View Post
Ang that's what I'm afraid of...but isn't it possible to create a "web" to catch the yeast gases with other dough conditioners like xanthan or guar gum or whey protein? What about in buckwheat flour? You make buckwheat blinis with yeast so how do they rise?

Confuseled here.
I don't know, I'm sure there is a way because there is gluten free bread. I did a search on gluten free bread and it looks like xanathan gum is in all of them. Most of the gluten free flours use potato starch. Buckwheat would be good, maybe oat flour and buckwheat with xanathan gum to hold it together?

ETA: watching this thread with great interest! I love english muffins. If you do a search on Gluten-Free Buckwheat and Honey English Muffin Recipe there is a really nice looking english muffin recipe (but it uses GF flour), not sure what you could sub for that to make it lower carb.
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Old 09-10-2010, 03:42 PM   #39
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Ang, Dottie told us today oat flour isn't gluten free. I didn't know that but haven't been using it anyway. I haven't been having any grains except a tiny bit of rice recently when sick.

Dottie, teff flour is interesting. I haven't used it. I think I may have some teff grains - can't remember - in the freezer and will try to clean it out and look this weekend. Over at the freshloaf dot com there was some experimentation on teff loaves in combination with wheat I think? :-/ I used to be quite the baking enthusiast at one point and it's a very good forum for that.
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Old 09-10-2010, 04:45 PM   #40
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Yeah this site says oat flour is questionable:
Gluten-Free Diet: Grains and Flours

But reading other sites, if you get oat flour that is certified gluten free, it's fine.
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Old 09-13-2010, 03:04 PM   #41
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you know, I made an english muffin out of the Everything Bagel recipe and it rocks! I posted my tweaks to that recipe on that thread. I make 12 every week, and love them.
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Old 09-16-2010, 11:34 AM   #42
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Quote:
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you know, I made an english muffin out of the Everything Bagel recipe and it rocks! I posted my tweaks to that recipe on that thread. I make 12 every week, and love them.
How about putting the whole recipe on here for us to see? (being lazy :blush

Thanks, girlfriend!!!
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Old 09-16-2010, 06:24 PM   #43
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perfect LC english muffins

Mix:

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

wet:

2 jumbo egg equiv eggbeaters
dollop chia gel
unsweetened almond milk
1/2 cup trader joes light mozzaarella shreds

mix together, let sit 5 min fill 6 cup muffintop pan. bake 12-14 min 350
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Old 09-20-2010, 03:36 PM   #44
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Quote:
Originally Posted by ouizoid View Post
perfect LC english muffins

Mix:

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

wet:

2 jumbo egg equiv eggbeaters
dollop chia gel
unsweetened almond milk
1/2 cup trader joes light mozzaarella shreds

mix together, let sit 5 min fill 6 cup muffintop pan. bake 12-14 min 350
If I sub oil for the chia gel, how much should I use? And also how much milk? Thanks so much!
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Old 09-20-2010, 04:23 PM   #45
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darn judy--I don't know on the oil question. On the almond milk, I would start with 1/3 cup, and add more if your dough seems too stiff.
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Old 09-22-2010, 03:43 AM   #46
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ouizoid, I am sitting here eating a breakfast sandwich on your english muffin variation of my everything bagel. Since you didn't specify how much milk, and my original recipe called for 2 T. chia and 2T. oil, I used 2 T. calorie countdown milk.

While these don't have the texture of an english muffin, just as the original doesn't have the texture of a bagel, the taste is very neutral, and the addition of the whey protein and oat fiber make them sturdier than the bagel. In other words, they are the perfect vehicle for getting egg, cheese, and bacon into your mouth without the need for silverware!

Mine were a tad dry, but if you used 1/3 cup milk and I only used 2 T. maybe that's why. Next time, I'll add more liquid to compensate for the additional dry ingredients that this version has.
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Old 09-22-2010, 04:11 AM   #47
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lol it's always a good sign when you can experiment, fail and it's still edible
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