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Old 07-14-2011, 09:50 PM   #1
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Pork rind bread? not breading...

Has anyone used ground pork rind to make a bread?
Either a yeast bread or a cornbread-type thing?

I know just about everybody on here probably uses them in place of bread crumbs in meatballs, meatloaf, breading for fried chicken etc...
And I've successfully used pork rind to make pancakes & waffles...

I know it couldn't be 100% pork rind, but maybe in combination with
wheat bran, almond flour, etc--or would it make a yucky mushy mess?
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Old 07-15-2011, 04:08 AM   #2
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I have a recipe for pork rind French toast and one from Linda Sue for a pork rind pizza crust. Is that what you are looking for?
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Old 07-15-2011, 04:24 AM   #3
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I'm looking for a yeasted bread...something that could be baked in a loaf pan or a bread machine, and cut into slices. If it exists!
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Old 07-15-2011, 06:03 AM   #4
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There used to be a pork rind cake recipe floating around here years ago. It was almost like eating gingerbread.
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Old 07-15-2011, 07:16 AM   #5
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I know EveH used pork rinds to make a OMM instead of flax and she said it came out bread like. I'm sure you could try it with regular bread.
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Old 07-17-2011, 04:14 PM   #6
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I made a loaf today...needs some tweaking, but it's promising!
I was craving a dense, nutty "whole wheat" kind of bread
(not an overly-fluffy bread). This worked but didn't cook all the way through.
I cut the loaf into slices and toasted them in a skillet so I can freeze them.

2c crushed pork rinds (3.5oz bag)
2c wheat bran
1/4 c wheat gluten
2 eggs
1Tbsp xanthan gum
1Tbsp yeast
1 tsp sugar
water (about 2 cups, may have been too much)
1/2 cup each sunflower & hemp seeds

It's a bit oily from the pork rinds.
I'm having a ham sandwich now and it's holding together well; not crumbly.

Mostly I'm okay without bread, but I miss toast in the morning--especially to soak up runny egg yolks!

ETA:
excluding seeds: only 22 net carbs for the WHOLE 2lb loaf!
plus seeds: adds about 11 net carbs + 30g protein

Last edited by piratejenny; 07-17-2011 at 04:32 PM.. Reason: ETA
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