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Old 02-26-2011, 07:05 AM   #271
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Soobee! Thank you so much for posting this! They sound excellent--I plan to make them today--sounds like a sweet english muffin with the caramel flavour--I think I will try it without that and with eggbeaters instead of eggs--I will report back
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Old 02-26-2011, 07:58 AM   #272
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SOOBEE! This is the BEST version yet! what an excellent bake mix--the crumb was fantastic! I used eggbeaters and some almond milk for the liquid portion--and used some savory salt rather than sweetener--and they were so so good. I had a brainstorm and tripled the batch and am right now baking in a loaf pan to see if it will make "bread"--I will report back. Loved this version so much!
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Old 02-26-2011, 08:24 AM   #273
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yah--no--don't try the loaf--came out too dense--not light and perfectly crumbed like the muffintop pan english muffins--

But seriously--for the afficianados of these english muffins--try soobee's version--wonderful!!
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Old 02-26-2011, 08:41 AM   #274
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Ouis, maybe you could cut it into cubes and make croutons, huh?

Or bread crumbs........
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Old 02-26-2011, 09:02 AM   #275
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ooo--excellent idea Char! Breaded pork chops....hmmmm--
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Old 02-26-2011, 10:50 AM   #276
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I wonder if you could reduce the liquid a little to make the bread loaf. I know that 1 cup of liquid for the original amounts is too little in the muffin top pan. But maybe 1 cup plus 2 Tbs. would be enough to keep the batter moist. I noticed a ring around the top of each muffin top after they were baked. That's what made me suspect it might be too much liquid. Also, for the loaf, how much baking powder did you use?
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Old 02-26-2011, 11:26 AM   #277
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I used a TBS--since I tripled everything--

I made an absolutely delectable grilled cheese sandwich with one of the english muffins. Who needs bread when you have this? Colour me thrilled.
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Old 02-26-2011, 11:29 AM   #278
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Quote:
Originally Posted by aimmij View Post
I made these this morning. They were AMAZING! No lie, they taste just like the Red Lobster ones. I made half a batch, skipped the milk (I forgot about that step lol) and just used parchment paper instead of a muffin top pan. Can't wait to try the other variations/tweaks!
My comments about the best hamburger roll, etc is about the Original recipe I posted in the first thread belonging to Ouizoid, not this recipe you are talking about from Maru.

I thought I would clear this up for anyone trying these for the first time. I still think the Original recipe is the best, in my opinion.
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Old 02-27-2011, 02:32 AM   #279
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Ouizoid, I am so glad you are thrilled. I have been thrilled with this thread, with everyone's ideas. I have tried them all and enjoyed them all. Beeb, I LOVE the flavor of the origional. But I am dairy sensitive, so I was searching form alternatives. Unfortunately, I am also wheat sensitive, so the original cheese-free tweaks led from one issue to another. Hence my experiments with the 1/3 flax. 1/3. PP, 1/3 oat fliber, glucommannon mix.
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Old 02-27-2011, 07:06 AM   #280
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All the recipes are awesome-sauce! I love how everyone has had such good ideas--
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Old 02-27-2011, 03:46 PM   #281
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Ouis, I got a big beautiful loaf of bread with the following changes.
Gluten-free Bread
1 cup oat fiber
1 cup flax
1 cup whey protein
2 t baking powder
1 1/2 tsp. salt
3 tsp. glucomannan
1 ½ tsp. cinnamon

Blend dry ingredients. Add:
6 eggs, beaten
3 ¼ cup water
sweetener, optional
1/2 tsp. butterscotch flavoring, optional

Bake 60 minutes at 350 F.
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Old 02-27-2011, 04:28 PM   #282
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AND NO PICTURE?!

I'll have to try that - in a regular sized bread pan?
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Old 02-27-2011, 06:20 PM   #283
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Quote:
Originally Posted by Soobee View Post
Ouis, I got a big beautiful loaf of bread with the following changes.
Gluten-free Bread
1 cup oat fiber
1 cup flax
1 cup whey protein
2 t baking powder
1 1/2 tsp. salt
3 tsp. glucomannan
1 ½ tsp. cinnamon

Blend dry ingredients. Add:
6 eggs, beaten
3 ¼ cup water
sweetener, optional
1/2 tsp. butterscotch flavoring, optional

Bake 60 minutes at 350 F.
Now THIS^^^ sounds YUMMY!!! What can we sub for the glucomannan if we don't have it?

Thanks, Soobee!
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Old 02-27-2011, 06:55 PM   #284
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i was wondering if xantham gum could be sub for that, beeb?
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Old 02-28-2011, 03:16 AM   #285
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I don't know how xanthan will work. It's certainly worth a try. I am going to make my loaf next time with 2 tsp. of glucomannan, because it was plenty moist. But I am still eating my way through this loaf. The best part for me is that it is dairy free, except for the PP, wheat free, very low carb, and fairly low calorie. Because of the fiber, it is very filling. Also there is no added fat other than the eggs. Since I like to slather my bread in butter or peanut butter, it is better to save the fat for those uses.
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Old 03-10-2011, 12:33 PM   #286
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I had guests over for the week. I bought real bread for them. But they discovered my loaf of bread and loved it. Even asked for the recipe. I tried it with 2 teaspoons of glucomannon powder, and it works perfectly. If you decide to try the bread, the batter will look way to watery to work. Just stick it in the oven and have faith.
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Old 03-10-2011, 12:43 PM   #287
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Soobee, forgive me if you have addressed this already, a quick scan did not reveal what size pan you're using for this?

In my own defense I have a rotten headcold and am not thinking all that clearly so I apologize in advance if you posted it and I just can't see it!
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Old 03-10-2011, 12:55 PM   #288
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poor Char--sending you love and chasing away the naughty coldbugs . . .
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Old 03-10-2011, 12:57 PM   #289
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Can you please come make me a cuppa tea with ginger too?!
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Old 03-10-2011, 12:59 PM   #290
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Charski, I am using a regular-sized silicone bread pan.
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Old 03-10-2011, 01:09 PM   #291
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Thanks!!
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Old 03-10-2011, 08:46 PM   #292
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WOE: Thinking of trying NK
Soobee--could you clarify the glucomannan amount for me? The first recipe you posted said 3 tsp. of gluc, then later you said you were going to try 2 tsp since it was plenty moist--did you DECREASE the gluc powder? Or did you maybe mean you INCREASED it to 2 TBS? Can't wait to try this...dontcha just love it when "regular" people discover how good our "weird" stuff is!
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Old 03-10-2011, 09:26 PM   #293
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I used this iteration the second time I made these. I made changes to it because I'm allergic to flax (as well as almonds) and I don't use EggBeaters cuz I don't trust what they do to the protein in the eggs:

English Muffin Biscuit

1/4 cup chia meal
1/4 cup coconut flour
1/4 cup oat fiber
1/4 cup unflavored whey protein
1/4 cup wheat bran
1 T vital wheat gluten
2 tsp baking powder
2 tsp garlic powder
1 tsp onion powder
1 tsp xanthan gum (don't have glucomannan yet)

2 large eggs
3 T light olive oil
1/4 cup heavy cream
1/4 cup of water
1 T cider vinegar
1 drop liquid splenda
1 cup shredded mozzarella cheese

Preheat oven to 350, spray muffin top pan with nonstick spray. Bake on middle shelf 10 to 12 minutes. I only got 11.5 muffins made in muffin tins from this.

I think they are really good and very moist. I'm using them for Egg McMuffins and they work great. I also toasted 2 of them and then grated them to make breadcrumbs to use in my cottage cheese mixture in stuffed squash. Worked great!

Wish I knew what they were like from the original recipe but unfortunately nothing really subs like flax or almonds.

Can't wait to try Soobee's bread version. I just have no idea how to sub out 1c of flax meal. I can't imagine using 1/2c of chia meal. Would be very expensive and I'm not sure it would be that good to eat that much chia in a loaf of bread...
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Last edited by pooticus; 03-10-2011 at 09:28 PM..
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Old 03-11-2011, 01:38 AM   #294
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Penguinpower, I decreased the glucomannan to 2 tsp. Here is the current recipe I am using.

Oiuzoid’s Cheese-free Bread
1 cup oat fiber
1 cup flax
1 cup whey protein
2 t baking powder
1 1/2 tsp. salt
2 tsp. glucomannan
1 ½ tsp. cinnamon

Blend dry ingredients. Add:
6 eggs, beaten
3 ¼ cup water
1/2 tsp. butterscotch flavoring

Bake 60 minutes at 350 F.

The batter will look way too watery to work. But it turns out a beautiful loaf. I guess all that fiber needs liquid.
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Old 03-11-2011, 05:22 AM   #295
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Pooti,
Did you grind your own chia seeds or buy chia flour?
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Old 03-11-2011, 09:28 AM   #296
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Quote:
Originally Posted by Soobee View Post
Penguinpower, I decreased the glucomannan to 2 tsp. Here is the current recipe I am using.

Oiuzoid’s Cheese-free Bread
1 cup oat fiber
1 cup flax
1 cup whey protein
2 t baking powder
1 1/2 tsp. salt
2 tsp. glucomannan
1 ½ tsp. cinnamon

Blend dry ingredients. Add:
6 eggs, beaten
3 ¼ cup water
1/2 tsp. butterscotch flavoring

Bake 60 minutes at 350 F.

The batter will look way too watery to work. But it turns out a beautiful loaf. I guess all that fiber needs liquid.

THANK YOU! looking forward to trying this.

couple questions:

if i leave out the cinnamon and butterscotch to have a more all-purpose bread without a distinct flavor, do these need replaced with something?

i do not yet have the gluc powder....how do you think xantham gum would work? (also, where is it you are getting the gluc powder, again?)

also, what would almond milk be like in place of the water?

Last edited by dazygyrl; 03-11-2011 at 09:31 AM..
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Old 03-11-2011, 12:14 PM   #297
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Ouis, maybe you could cut it into cubes and make croutons, huh?

I tried this and they were AWESOME!!!!! I just made up a batch of the original recipe and added in garlic and other Italian type seasonings (sorry - I tend not to measure). Once they were baked and cooled, I chopped them up into chunks, poured melted butter on them and mixed them all up so they were coated well. Then i put them on a pan in my toaster oven. Broiled on low for a few minutes, gave them a good shake and broiled a few more minutes. Nice and crunchy!! IMHO, they were better than any HC version.

I'm going to give Soobee's version a try this weekend.
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Old 03-11-2011, 12:44 PM   #298
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How about making smaller buns in a regular sized muffin pan and using them for mini-cheeseburgers. Anybody try that and if so how did it turn out?
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Old 03-11-2011, 12:59 PM   #299
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Thanks for the clarification Soobee--I was just confused by the comment that it was plenty moist with 3 tsp of the gluc and in my head I imagined going down to 2 tsp might make it even more moist. Just love experimenting with this stuff!
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Old 03-11-2011, 01:24 PM   #300
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Quote:
Originally Posted by jlp2009 View Post
Pooti,
Did you grind your own chia seeds or buy chia flour?
Hi sweetie,

I grind my own in batches then freeze it in a zip top bag and use it as needed. I do about 1/4c of seeds at a time, and make about 3/4c at one time to use as meal/flax meal replacement.

I also gel chia seeds for a liquid/egg/fat replacer.

I use both in recipes for different things.

Hope that helps!
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