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Old 03-11-2011, 01:52 PM   #301
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Carrie, I forgot the cinnamon once, and the bread was still delicious. My guests thought it tasted like cornbread. I have not tried it without the butterscotch, but I think it would be fine. I just like to add that or caramel or praline to give a little brown sugar taste. I am toying with the idea of using it as a bread stuffing or in a bread pudding. I don't know how it would hold up. But with 6 eggs, I think it might work.
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Old 03-12-2011, 06:29 AM   #302
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Thanks Poot, that does help!
I can't tolerate flax but chia doesn't bother me. I am going to try your version today
subbing something for the oat fiber since I don't tolerate it either. Hopefully I can come up with something at least edible! LOL
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Old 03-12-2011, 08:30 AM   #303
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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.
i am making this right now. all i have are jumbo eggs....should i cut back to 4 or 5?

and i am using xantham gum instead of gluc powder as i don't have any yet. i ordered some yesterday, though.
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Old 03-12-2011, 10:58 AM   #304
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well, didn't get a response, so i went ahead and made it with 5 jumbo eggs. and an extra 3/4 tsp x. gum. trying a piece now. it's pretty good. will compare it with a warm piece and a completely cooled piece. i left out the cinnamon and flavoring. dh said it's a bit bland, but to me it tastes like bread....bread isn't all that flavorful. i had to cook mine longer than 60 min and could have probably cooked it longer than i did. the x. gum seemed to work good. will try it again when i get my gluc powder. thinking this will be good.

how do you use this? sammiches? what else?
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Old 03-12-2011, 01:02 PM   #305
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so the middle is gummy.

it's cooked, but gummy. don't know if i should have cooked it longer or what. 60 min was def not enough. i cooked probably an additional 12-15 min and it is still gummy inside.

will try it again though.
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Old 03-12-2011, 01:20 PM   #306
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Carrie, It might be the xanthan vs the glucomannan for the difference in baking time. I will be interested in your future efforts and tweaks. You might need less liquid for xanthan as I don't think it's as thirsty as glucomannan.
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Old 03-12-2011, 01:28 PM   #307
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that's what i was thinking, soobee, b/c i make a muffin that is pretty much just a mini version of your bread recipe. i didn't realize it until i took my muffin recipe times 6 and it nearly mirrors your recipe as far as how much of each ingredient, i use different quantities of the 3 "flours", though. weird as i hadn't even seen your recipe till the other day. lol!

anyway, in my mini version i only use 1 extra T of liquid for 1/2 c of "flours" and 1 egg. soo, i may try it again with significantly less fluid.

Last edited by dazygyrl; 03-12-2011 at 01:31 PM..
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Old 03-21-2011, 05:18 PM   #308
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So I made a combo of Ouizoid's original recipe with a 1/4 less cheese, some wheat bran (just 2 tbs), 2 tbs of chia gel, and 1/4 teaspoon vinegar and I will say if I had added caraway seeds to this it would have tasted just like rye bread!

Very good, not dry at all and more bread like than the original I posted, even though the original is still great!
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Old 03-30-2011, 01:27 PM   #309
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Made Rye Rolls today from the original recipe with a few tweaks! So "rye bread" tasting!!

Here is the recipe with the Tweaks and the Nutritional Facts:

Rye Rolls

Dry Mix:

2 TBS golden flaxmeal
2 TBS Dark Rye Flour
1/4 c oat fiber
1 scoop unflavoured whey protein (mine is 1 carb per scoop)
1 tsp baking powder
1 tsp caraway seeds

Wet Mix:

2 Jumbo Eggs
2 TBS Chia Gel
1/2 TBS Olive Oil
1/4 Cup Shredded Mild Cheddar Cheese
1/2 tsp ACV (apple cider vinegar or any other vinegar)
unsweetened coconut milk, just enough to help hold the dough together

mix together well, let sit 5 min, fill 4 cup greased muffin top pan, brushed tops with melted butter and bake 12-14 min at 350 degrees.

You actually could get 5 rolls from this recipe but I like my rolls bigger.

Nutritional Facts for 4 Rolls:

Serving Size 1 Serving

Amount Per Serving
Calories from Fat 57
Calories 117

% Daily Values*
Total Fat 6.31g 10%
Saturated Fat 1.765g 9%
Polyunsaturated Fat 0.939g
Monounsaturated Fat 0.302g
Cholesterol 119mg 40%
Sodium 96mg 4%
Potassium 36mg
Total Carbohydrate 5.99g 2%
Dietary Fiber 3.6g 14%
Sugars 0.17g
Protein 10.65g

Net Carbs: 2.39g
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Old 03-31-2011, 08:13 AM   #310
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These are the BEST bread ever!!! My youngest ds said I need to make them everyday. We were all impressed with the taste and texture. Thanks so much for putting this recipe together. It is awesome and I love that it doesn't use weird franken ingredients. BTW--I didn't have chia gel so I used 1 T more oil and an extra egg white plus I used mozz for the cheese to keep it more mild tasting. AWESOME!!!!!!!!!!!!!!!!!
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Old 03-31-2011, 08:40 AM   #311
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Originally Posted by pooticus View Post
Do you think Jenn Eloff's bake mix would work as part of a sub for the flax meal? I was thinking 1/2 bake mix and 1/2 chia meal. I'm allergic to flax.
Poppin' in to ask.. what is chia meal.. I have pleanty of seeds also how to make chia gel/????
and i will be making the pizza asap.. thanks all
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Old 04-14-2011, 06:46 PM   #312
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I just pulled my very first batch of these out of the oven. I'm feeling both trepidation and excitement; trepidation because the flax meal that I have is nasty, with huge husks that even my food processor can't conquer. Yet I'm too cheap to throw it out. The chia that I have is black, so these puppies look mighty speckled....not unlike poppyseeds, come to think of it.

I'm waiting for oat fiber in my Netrition order, so I added some wheat gluten. Used thick n' thin instead of xanthan. Can't find my xanthan. No mozza cheese on hand, so used cheddar. Waiting for glucomannan powder.

I don't have a muffin-top pan, so I used (very wide) silicone muffin pan, and ended up with 6 biggish muff-babies. They took about 25 minutes, and even then I wasn't sure how to see if they were done, but they seem fine.

I'm gonna wait until they're not molten to try them out, the guy said that they remind him of frog eggs in pastry.....which they kind of do, lol.

This is also my first try at using chia, btw. Man....that stuff is trippy when it's added to water. But cool.

Update: These are hands down the very best low carb baked product that I've ever made. Nothing else even comes close. Thank you all for this recipe, it's incredible.
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Last edited by SherBel; 04-14-2011 at 07:14 PM..
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Old 04-15-2011, 04:54 AM   #313
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Sjwana,
Chis meal is ground chia seeds. I grind mine in a coffee grinder.
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Old 05-05-2011, 08:38 PM   #314
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BUMPING because Hamburger and Hot Dog season is coming up and these recipes make AMAZING rolls!!


Last edited by Beeb; 05-05-2011 at 08:49 PM..
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Old 05-06-2011, 01:53 AM   #315
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Quote:
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Poppin' in to ask.. what is chia meal.. I have pleanty of seeds also how to make chia gel/????
and i will be making the pizza asap.. thanks all

Here's one of the links for chia information:

http://www.lowcarbfriends.com/bbs/lo...l-gelling.html
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Old 05-14-2011, 04:27 PM   #316
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Silly Question:
Has anyone baked these in mini cake pans, the ones about 4 inches across with straight up and down sides? the muffin pan baked ones in the picture look a bit flatish, and I wondered anyone baked them in a straight sided pan to be more English muff in shaped and if they turned out well...
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Old 06-23-2011, 06:42 PM   #317
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Silly Question:
Has anyone baked these in mini cake pans, the ones about 4 inches across with straight up and down sides? the muffin pan baked ones in the picture look a bit flatish, and I wondered anyone baked them in a straight sided pan to be more English muff in shaped and if they turned out well...
I did bake these in a cast iron biscuit pan and they came out wonderful....looked just like English muffins and the crust was more crispy!
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Old 07-14-2011, 08:21 PM   #318
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Bumping because I LOVE these rolls!!!!
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Old 07-14-2011, 08:52 PM   #319
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I am going to try this as a pizza, do you use a whole recipe for the cake pan?

Linda, do you cut these in half and toast them? Can you put them in a regular toaster or do you need to put them in a toaster oven? Thanks!!
I have used these as a miini pizza crust before and definetly works! You can never go wrong with turning these bad boys into pizza crusts!
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Old 08-15-2011, 12:52 PM   #320
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? for soobee and Ouiz.........do either of you know the calorie count on the ones you have made without the cheese and gluten free?

Thanks!
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Old 08-16-2011, 06:04 PM   #321
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? for soobee and Ouiz.........do either of you know the calorie count on the ones you have made without the cheese and gluten free?

Thanks!
Never mind, here we go!! I only made 6 servings.

Nutrition Facts
Serving Size 1 Serving

Amount Per Serving
Calories from Fat 21
Calories 47

% Daily Values*
Total Fat 2.3g 4%
Saturated Fat 0.108g 1%
Polyunsaturated Fat 0.007g
Monounsaturated Fat 0.052g
Cholesterol 6mg 2%
Sodium 92mg 4%
Potassium 24mg
Total Carbohydrate 4.6g 2%
Dietary Fiber 3.8g 15%
Sugars 0.07g
Protein 4.86g

Net Carbs: .80g
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Old 09-23-2011, 02:00 PM   #322
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Bump these look fabulous! I still don't have a muffin top pan!!
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Old 09-23-2011, 09:07 PM   #323
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Man, what an interesting read THIS thread has been. I'm looking forward to trying this recipe and some of the tweaks.
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Old 09-27-2011, 09:37 AM   #324
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I don't use chia Gel... what would be a good substitute??
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Old 09-27-2011, 12:22 PM   #325
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I don't use chia Gel... what would be a good substitute??
You can leave it out, I think and maybe add a bit of oil, about 1 to 2 tbs. The chia gel works like the oil to make it moist without the fat/calories that the oil would give this recipe.
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Old 09-27-2011, 01:04 PM   #326
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You can leave it out, I think and maybe add a bit of oil, about 1 to 2 tbs. The chia gel works like the oil to make it moist without the fat/calories that the oil would give this recipe.
Thanks for getting back to me! The extra oil doesn't bother me and at this time I can't really afford to buy more "stuff"!!
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Old 09-27-2011, 07:33 PM   #327
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Thanks for getting back to me! The extra oil doesn't bother me and at this time I can't really afford to buy more "stuff"!!
I just looked at the first post with the recipe I made. I used olive oil in there instead of chia gel because at the time I didn't have any. Go check out that recipe, that is the original and there are several more with tweaks that may just be what you are looking.

HTH
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Old 12-15-2011, 04:06 PM   #328
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Old 01-29-2012, 07:18 PM   #329
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bumping to find later
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Old 02-12-2012, 10:56 AM   #330
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