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Old 12-23-2010, 03:26 PM   #61
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Quote:
Originally Posted by 3bees~1flower View Post
i just took a batch of these outta da oven!!

i'm curious how they will taste...all i have is vanilla whey. lol! vanilla and parmesan....could be interesting....

is there something else that that the parmesan could be subbed with?
Hmmm Vanilla whey and parmesan LOL ya never know. I've probably eaten stranger things. The reason for the mozzarella or cheddar is that the cheese does something for the texture of the buns. You really can't taste the cheese but the buns would be dry and tough without it. Are you using shredded parmesan or the can stuff?
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Old 12-23-2010, 07:31 PM   #62
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no, the recipe calls for 2 T parmesan AND mozzarella...i get why the mozz, just wondered if there was a sub for parm. as it turns out, i can't taste the parm and can just barely taste the vanilla whey. i will cook them 2-4 min less next time as they were a bit dry.

they have a great bready texture!
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Old 12-24-2010, 12:09 AM   #63
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Originally Posted by 3bees~1flower View Post
no, the recipe calls for 2 T parmesan AND mozzarella...i get why the mozz, just wondered if there was a sub for parm. as it turns out, i can't taste the parm and can just barely taste the vanilla whey. i will cook them 2-4 min less next time as they were a bit dry.

they have a great bready texture!
ahhh, now I see, mine are a little different. I use more mozzarella cheese and 2 Tablespoons of water. Don't use parmesan, I use 1 tsp of garlic powder. You can use cheddar cheese too. Also I only bake mine for 10 minutes.

Since you have vanilla whey try them as sweet rolls. Just add sweetener, spice, nuts, even a couple tablespoons of pumpkin if you like. The recipe is really very versatile.

Last edited by maru2; 12-24-2010 at 12:12 AM..
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Old 12-29-2010, 08:25 PM   #64
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Some of you may remember I made oopsie rolls in the pumpkin muffin forms I found in the fall. Here you will find a picture of them: http://www.lowcarbfriends.com/bbs/lo...e-pumpkin.html

Well, today I decided to make Ouizoid's English Muffin in these molds. OMG, are they ever good and BIG! They toasted amazingly well, too.

I only get 3 from the recipe but with a carb count of 1.1g with the sesame seeds and .24g without the sesame seed it is still amazing for a great, BIG roll!! Had a prime rib sandwich on a toasted one for dinner!!

BTW, I have started using 1/16 of a teaspoon of Xanthan Gum in this recipe now to help with the "rise". This was suggested by my best friend, the bread maker. She uses this instead of yeast at times and said it works just as well and doesn't need to be "proofed". Well, she is right!! Give it a try and if you double, triple, etc. the recipe just do the same for the Xanthan Gum!
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Old 12-30-2010, 04:27 PM   #65
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Love this recipe!!! I made as you posted beeb, and I sprinkled the tops with sesame seeds, which would be great for burgers!! I had one tonight toasted and buttered, it was so good!!

I am going making these in individual sized custard dishes next time for more of an english muffin or roll shape. I will try it with the Xanthan Gum also!!

I think like Wanda said these could be made into crackers too using different cheeses and spices.

Thanks guys for tweaking and tweaking the tweaks of tweaks!! LOL
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Old 12-30-2010, 05:53 PM   #66
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Originally Posted by Ginaaaaaa View Post
Love this recipe!!! I made as you posted beeb, and I sprinkled the tops with sesame seeds, which would be great for burgers!! I had one tonight toasted and buttered, it was so good!!

I am going making these in individual sized custard dishes next time for more of an english muffin or roll shape. I will try it with the Xanthan Gum also!!

I think like Wanda said these could be made into crackers too using different cheeses and spices.

Thanks guys for tweaking and tweaking the tweaks of tweaks!! LOL
tweaking and tweaking the tweaks of tweaks Hey I think that's a good idea to use individual dishes for different size buns Gina. I always use muffin tops but sometimes I would like the "bread" a little larger. Also, I tried the Xanthan Gum and it really works well. My sweet buns would never rise like the savory ones until I tried Linda's tip.
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Old 12-30-2010, 07:27 PM   #67
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just ordered some muffin top pans-thanks for the recipes everyone!!!
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Old 01-03-2011, 12:38 PM   #68
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I have just been using these as an english muffin toasted in the mornings, but I just made a toasted sandwich with roast beef, turkey and cheese...OMG!!!! It was sooooooo good!!!! It's so much like a real bread/roll!!!

Thank you so much for these tweaks!! I now have a bread for my sandwiches!!

It's so nice that I don't have to buy bread all the time and can make up a batch of these in no time and they are so much more healthier than anything store bought!!

Thank you!!!!!
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Old 01-04-2011, 08:45 AM   #69
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I have just been using these as an english muffin toasted in the mornings, but I just made a toasted sandwich with roast beef, turkey and cheese...OMG!!!! It was sooooooo good!!!! It's so much like a real bread/roll!!!

Thank you so much for these tweaks!! I now have a bread for my sandwiches!!

It's so nice that I don't have to buy bread all the time and can make up a batch of these in no time and they are so much more healthier than anything store bought!!

Thank you!!!!!
I had a Pork Rind breaded chicken patty last night with a slice of cheese, mayo and lettuce on one of these toasted rolls! OMG, it was like eating the HC version at any fast food place!

I made mine in the pumpkin forms as stated in one of my posts and the sandwich bread was HUGH!! I have also made focaccia bread from this and used it as garlic bread for my Dreamfields pasta night!

So glad you like this Gina and everyone else!

Last edited by Beeb; 01-04-2011 at 08:46 AM..
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Old 01-04-2011, 11:31 AM   #70
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Oh my gosh...fried chicken sandwiches!! lol I love the carbquik breading for oven fried chicken!!

Garlic bread too?!? OMG!! lol So many great ideas Linda!!

We could probably shape tinfoil into log shapes and make bread sticks or hot dog rolls?? Meatball subs!!

The thing I love about these is that there is no funny taste!!

I haven't tried the version with the Xanthan gum yet, but I will next time I make them!

Have I said how much I love these?!? LOL
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Old 01-05-2011, 07:23 AM   #71
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I really want to make these,,what is the favorite tweak?
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Old 01-05-2011, 08:29 AM   #72
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I really want to make these,,what is the favorite tweak?
The only tweak I have done to this recipe is add 1/16 of a teaspoon of Xanthan gum for a better rise.

Otherwise I wouldn't touch this AMAZING recipe with another tweak for all the bread in Walmart!!
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Old 01-05-2011, 08:54 AM   #73
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Old 01-05-2011, 01:18 PM   #74
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Isnt thicken not thin the same as xanthan gum?
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Old 01-05-2011, 01:20 PM   #75
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Beeb--
NO ouizoid.........you deserve a zillion of these for making this recipe!!
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Old 01-05-2011, 01:21 PM   #76
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Isnt thicken not thin the same as xanthan gum?
I'm not sure, but I think there are a few more ingredients in the thicken not thin.
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Old 01-05-2011, 02:06 PM   #77
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I just got home and checked the ingredients and it is a mix of xanthan and guam gum.
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Old 01-05-2011, 02:43 PM   #78
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Can someone tell me what the texture of oat fiber is like? I have a lot of oat bran which is coarse. Is oat fiber just finely ground oat bran ? Thanks.
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Old 01-05-2011, 04:02 PM   #79
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these look so good but I dont have muffin top pans right now..

Can I try these in the small mini cake pans??
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Old 01-05-2011, 06:21 PM   #80
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these look so good but I dont have muffin top pans right now..

Can I try these in the small mini cake pans??
Make them in your pumpkin cookie/cake molds we both have! Incredible size and texture!! I have a post about it some where above on this thread Mac, go check it out!!
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Old 01-05-2011, 06:22 PM   #81
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I just got home and checked the ingredients and it is a mix of xanthan and guam gum.
Then it should work fine. My friend said any of the gums work like yeast and she is right. Mine rise more with the xanthan gum.
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Old 01-06-2011, 11:16 AM   #82
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Well, now that I have read all the posts, I think I amy be able to try these. Hope they come out good. Will let you know when I try these. Thanks Julie
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Old 01-06-2011, 12:31 PM   #83
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Julie, these are so easy to make! I think you will really like these.
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Old 01-06-2011, 02:31 PM   #84
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Thanks, Gina, I'm going to try these, hopefully on the weekend. Julie
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Old 01-06-2011, 06:18 PM   #85
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3 words...english muffin pizza's!!! lol
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Old 01-06-2011, 06:44 PM   #86
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I made up a batch of these last night, with a couple of tweaks (out of necessity), and they are terrific! I didn't have any oat fiber, so used the subs suggested in this thread, and didn't have any almond milk, so used some HWC. Also, had to use vanilla PP. Then, I happened to think that I had some bottled & minced jalapeno peppers, and added a heaping TBLS of those. THESE ARE TO DIE FOR! No funky taste, and just like an english muffin. I had one right out of the oven with butter. Then tonight, I fixed three pieces of bacon, toasted a sliced muffin with butter on it, spread with LC blackberry jam, and truly, truly enjoyed it. I have got to keep these made up all the time. This may have been asked before, but do they freeze well?

Thanks Ouizoid, Beeb, and eveyone else who posted tweaks to this recipe. It's a keeper for sure.

Carole
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Old 01-06-2011, 07:02 PM   #87
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3 words...english muffin pizza's!!! lol
OMG!! I forgot about those things!! YUMMO!!!! Great Idea, Gina!! AND I just love the idea for the bread stick, hot dog rolls and sub rolls! I was also thinking of using my french bread tube pan and making a loaf of this bread to slice and make REAL garlic bread with mozza cheese topping under the broiler!!

Last edited by Beeb; 01-06-2011 at 07:08 PM..
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Old 01-06-2011, 07:05 PM   #88
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I made up a batch of these last night, with a couple of tweaks (out of necessity), and they are terrific! I didn't have any oat fiber, so used the subs suggested in this thread, and didn't have any almond milk, so used some HWC. Also, had to use vanilla PP. Then, I happened to think that I had some bottled & minced jalapeno peppers, and added a heaping TBLS of those. THESE ARE TO DIE FOR! No funky taste, and just like an english muffin. I had one right out of the oven with butter. Then tonight, I fixed three pieces of bacon, toasted a sliced muffin with butter on it, spread with LC blackberry jam, and truly, truly enjoyed it. I have got to keep these made up all the time. This may have been asked before, but do they freeze well?

Thanks Ouizoid, Beeb, and eveyone else who posted tweaks to this recipe. It's a keeper for sure.

Carole
So glad you love them as much as we all do!! I love the minces jalapinos pepper idea! I have some in curry and olive oil and I think I'll mince them up and put in my next batch!

I now have the dry mix all made up in baggies in the fridge, just pull one out, add the wet and in the oven!! They freeze wonderfully, too.
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Old 01-06-2011, 07:07 PM   #89
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I made up a batch of these last night, with a couple of tweaks (out of necessity), and they are terrific! I didn't have any oat fiber, so used the subs suggested in this thread, and didn't have any almond milk, so used some HWC. Also, had to use vanilla PP. Then, I happened to think that I had some bottled & minced jalapeno peppers, and added a heaping TBLS of those. THESE ARE TO DIE FOR! No funky taste, and just like an english muffin. I had one right out of the oven with butter. Then tonight, I fixed three pieces of bacon, toasted a sliced muffin with butter on it, spread with LC blackberry jam, and truly, truly enjoyed it. I have got to keep these made up all the time. This may have been asked before, but do they freeze well?

Thanks Ouizoid, Beeb, and eveyone else who posted tweaks to this recipe. It's a keeper for sure.

Carole
Carole they do freeze well. Lay them out on a cookie sheet, freeze and then bag them up. You can then take one out at a time.
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Old 01-07-2011, 06:55 AM   #90
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Well netrition is delivering my oat fiber today and my unflavored whey..so I am making these this weekend..
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