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Old 02-12-2012, 03:56 PM   #331
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Quote:
Originally Posted by Beeb View Post
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
Linda, will you please post the complete recipe for this version?

There are SO MANY pages to this thread and so many tweaks, and now that DH and I are doing low carb and lower cal, would love to make these low-cal versions!
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Old 02-13-2012, 05:04 PM   #332
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Quote:
Originally Posted by Charski View Post
Linda, will you please post the complete recipe for this version?

There are SO MANY pages to this thread and so many tweaks, and now that DH and I are doing low carb and lower cal, would love to make these low-cal versions!
From Soobee:

I have been experimenting with a cheeese-free, no fat added English muffin. This is my latest.
Cheese-free Gluten Free English Muffin
1/3 cup whey protein powder
1/3 cup oat fiber
1/3 cup flax
1 tsp. glucomannan
1 tsp. baking powder
1/4 tsp. salt
1/2 tsp. cinnamon (optional)

2 beaten eggs
1 1/4 cups water
1/8 tsp. butterscotch or caramel flavor (optional)
few drops opf sweetener (optional)

Mix wet ingredients. Mix into dry ingredients. You need an immersion blender or mixer for this. Otherwise the lumps of oat fiber won't dissolve. This will make a wet batter. Pour into silicone muffintop pans. Bake at 350 for 15-18 minutes. I get 8-9 muffins.
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Old 02-19-2012, 12:42 PM   #333
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Ouizy I turned your English muffin (no cheese version) into corn muffins today. And they came out REAL good! Just posted a separate recipe thread: http://www.lowcarbfriends.com/bbs/lo...n-muffins.html Thanks so much for putting this idea into my head. Your batter produces an outstanding and quite moist product. I did some with spicy seasoning added, too, like dinner rolls. Very good! I see lots of other potential with this batter. I was simply amazed at how filling these were. I could only eat one small corn muffin! Just starting to experiment with gluc and chia and I have a lot to learn from you folks who have been using it for awhile.
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Last edited by buttoni; 02-19-2012 at 01:14 PM.. Reason: to add thread link
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Old 02-19-2012, 01:58 PM   #334
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Oh! sounds so good! This recipe has been a collaboration of many minds--I love seeing what everyone does with it--love corn muffins!!
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Old 07-06-2012, 07:53 PM   #335
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I can't wait to try these!
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Old 12-11-2012, 11:04 AM   #336
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Old 02-27-2013, 02:08 PM   #337
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Please if anyone can help me replace the gluc that's called for in all these recipes? I háve xanthun gum, thick it up, when I made the cake in the microwave I used xanthun gum, but will it work for the English muffins. I also have poly d but have gotten frightened away from this because of some horror stories of it's laxative effect. I would appreciate any info.
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Old 02-27-2013, 03:25 PM   #338
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Don't be afraid of poly-d. Use it in small amounts in cookies and cakes. You proably should get the glucomannan because it is somethiing really different. I have wanted try these for a long time. I was afraid I would be wasting my money.
I finally bit the bullet because you read really great stuff from other LCF.Gluc is wonderful and oat fiber.
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Old 02-28-2013, 09:55 AM   #339
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Quote:
Originally Posted by rosethorns View Post
Don't be afraid of poly-d. Use it in small amounts in cookies and cakes. You proably should get the glucomannan because it is somethiing really different. I have wanted try these for a long time. I was afraid I would be wasting my money.
I finally bit the bullet because you read really great stuff from other LCF.Gluc is wonderful and oat fiber.
The PolyD may make these too moist. That would be my fear, not the laxative issue since there would be such a some amount in the recipe replacement of the Gluc.
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Old 07-07-2013, 09:30 AM   #340
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Did the recipe actually make enough to fill 6 muffins tops? It doesn't look like very many ingredients.
Lesley
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Old 07-09-2013, 11:32 AM   #341
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Quote:
Originally Posted by Lesley View Post
Did the recipe actually make enough to fill 6 muffins tops? It doesn't look like very many ingredients.
Lesley
I used muffin top pans, and yes it made 6. There is enough ingredients, plus you don't fill them all the way, just about 3/4 of a way.

HTH!
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Old 07-10-2013, 11:34 AM   #342
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Ok I made the cheese free one of Sorbee and I got the sink hole!!!! Horrors!!
I guess I will not be a Huge fan of these buns!
I am not particularly fond of the smell of Flax....
The original of Ouizoids / lindas came out
Very good, I just could not handle the flax, even if they tasted very very good.
But with my high altitude issues and zero humidity, the non cheese ones will not work in my neck of the woods....even if I try almond flour to replace the Flax.
I guess it's back to Maria Emmeriches breads'!
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Old 08-07-2014, 07:19 PM   #343
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Made the original version of these, posted in the 1st post. Had not used oat fiber before and being a new lc'er and seasoned baker, I've learned to try what I see here w/ the odd ingredients. And again I was amazed, I love them, another bread variant that is really good. My older son was here when these came out of the oven and of course he's not necessarily a fan of my new way of cooking, but he said remarked, "wow, I like these, they have a great texture". Try as written using the 2 T. of oil, I used about 3 T. of buttermilk to get the mixture wet enough. Using the "golden flax meal" over the regular flax meal will make a difference in the look. I personally like the golden flax over the darker flax meal.
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Old 08-07-2014, 07:21 PM   #344
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Yes, 6 in a muffin top pan. Equally distribute the batter among the 6 and flatten out. Will not fill the pan but will expand when cooking.
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Old 08-07-2014, 11:42 PM   #345
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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.
Would love to make this by replacing the 1 cup oat fiber with psyllium whole husks and the gluc powder with 2 tsp xanthan gum. I might lessen the water to about 2 cups, according to later in the thread. Do we think this might work?

And is this a 9 x 5 loaf pan or an 8 x 4? And YEARS later, could we possibly remember how many servings you got from this?

Either way, thanks to you amazing ladies for this recipe!!
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