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Old 10-29-2011, 08:39 AM   #61
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Quote:
Originally Posted by ouizoid View Post

sisterzu--I have made a hot cereal before from the batter--nuke for a minute and thin with some almond milk/davinci's--pretty filling!
Thanks, I will try it.
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Old 11-16-2011, 09:22 AM   #62
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bumping as I want to try these this weekend!
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Old 07-04-2012, 04:52 AM   #63
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Bumping. Anyone still making these?
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Old 07-04-2012, 07:19 AM   #64
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Old 07-04-2012, 07:35 AM   #65
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I quit eating anything with wheat a couple of months ago and really miss my Joseph's Pitas. I can't wait to try these. I'm going to Trader Joes tomorrow.
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Old 07-30-2012, 01:38 PM   #66
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Thank you for linking to this thread, Ouizoid! Have you narrowed down the recipe to quantities for one or two tortillas? Just added psyllium husks to my amazon order- these will be great for down days.
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Old 07-30-2012, 02:40 PM   #67
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hmmm--I think it is 1/3 cup eggwhites to a tsp of psyllium--I usually just eyeball everything! the batter has to have substance, but you don't want it to be so thick it doesn't spread out in the pan
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Old 07-30-2012, 03:59 PM   #68
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Hi Quiz

I just got my psyllium husk powder from NOW.
So I am doing 1 c. husk pwdr to 1 c. eggwhite,
dash of salt, dash of onion powder.

Will report back.
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Old 07-30-2012, 04:37 PM   #69
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Quizoid et.al.

I just made the "tortilla, wrap, crepe" from the
Now Psyllium Husk Powder. I got 7 taco size rounds.7 inches
in diameter. I dusted the batter with onion powder and salt.
Added a bit of water and it was so easy and they are so nice
and pliable with a golden crust.

I cry because I didn't try these when you first posted them.
Couldn't wrap my brain around the psyllium husk powder.
DH takes Metamusil every day and I rinse his glass YUK!

Questions for you all:
Can you fry these like a taco?
Was thinking of doing as Carolyn did and making enchiladas.
Has anyone used them as crepes and filled them with anything?

Hope all those that tried them will answer this post.
WhO KneW? Fabulous recipe. Thank you.
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Old 07-31-2012, 02:37 PM   #70
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I made these to take with me camping and didnt like them at all.. I just found them in the fridge and threw them out. I guess I did something wrong.. I really wanted a tortilla too...
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Old 08-01-2012, 10:49 AM   #71
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Quote:
Originally Posted by Brendajm View Post
I made these to take with me camping and didnt like them at all.. I just found them in the fridge and threw them out. I guess I did something wrong.. I really wanted a tortilla too...
What didnt you like about them? Too eggy? Too bland? Weird texture? I was just about to go to the store to get the ingredients when I saw your post- so I was wondering if there was some sort of remedy for what it was you didnt like about them.
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Old 08-01-2012, 11:13 AM   #72
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I'v made them. The first time I used corn extract, but they were somehow bitter. The next time I left it out and they were better. Easy to make, for sure. I think I will reduce the husks and add a bit of flax meal next time. For me? For sure these are edible...but not super duper. Every so often there is an odd little crunch. I am going to keep tweaking...
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Old 08-01-2012, 04:57 PM   #73
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Eggy and bland.
Maybe if they were pan fried more they would be ok. I just couldn't do them.

Last edited by Brendajm; 08-01-2012 at 04:58 PM..
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Old 08-01-2012, 06:55 PM   #74
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Quote:
Originally Posted by Barbo View Post
I just got my psyllium husk powder from NOW.
So I am doing 1 c. husk pwdr to 1 c. eggwhite,
dash of salt, dash of onion powder.

Will report back.
Barbo, did I read your post correctly? You said 1 C. husk powder to 1 C. egg white??? I know Carolyn said 1/3 C. egg white to 3 TB but that was for the husks. Did you make the adjustment because you were using the powdered?
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Old 08-01-2012, 09:50 PM   #75
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Oh so sorry

I apologize to everyone.

I did Carolyn's recipe.

Last edited by Barbo; 08-01-2012 at 09:52 PM.. Reason: error
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Old 08-02-2012, 02:44 AM   #76
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Quote:
Originally Posted by Barbo View Post
I apologize to everyone.

I did Carolyn's recipe.
Can you share that one and then we can compare?
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Old 08-02-2012, 06:47 AM   #77
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Quote:
Originally Posted by Barbo View Post
I apologize to everyone.

I did Carolyn's recipe.
OK good...so you did use 1/3 cup to 3 TB...and was it powdered or husks? Thanks so much for the clarification.
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Old 08-02-2012, 07:47 PM   #78
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This is the recipe that I used

Sorry I didn't get back to this sooner
I left them in the fridge for a couple days.
Today I fried them in peanut oil/ghee combination.
They now look like taco shells, but not crisp. I seasoned them
with onion powder and salt. Tomorrow they become our
hamburger tacos shells. barbo

From Quizoid:
It's best to use the liquid egg whites unless you have cheap eggs at your house and save the yolks for custards, etc..

One cup of egg whites
3 Tbs. psyllium husks

Let this mixture sit for several minutes and stir once in a while.

In a sprayed non-stick pan that has been preheated, place a couple of Tbs.
of the mixture and tilt the pan to cover the bottom..Flip when top is dry, then cook for a little while and remove and repeat the process.

I'm using these for chicken enchiladas tonight..So easy and good..Thanks
Ouizoid..
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Old 08-02-2012, 09:58 PM   #79
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Glad you like em Barbo!!!
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Old 08-03-2012, 08:57 AM   #80
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Old 08-03-2012, 04:35 PM   #81
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Quote:
Originally Posted by Barbo View Post
Sorry I didn't get back to this sooner
I left them in the fridge for a couple days.
Today I fried them in peanut oil/ghee combination.
They now look like taco shells, but not crisp. I seasoned them
with onion powder and salt. Tomorrow they become our
hamburger tacos shells. barbo

From Quizoid:
It's best to use the liquid egg whites unless you have cheap eggs at your house and save the yolks for custards, etc..

One cup of egg whites
3 Tbs. psyllium husks

Let this mixture sit for several minutes and stir once in a while.

In a sprayed non-stick pan that has been preheated, place a couple of Tbs.
of the mixture and tilt the pan to cover the bottom..Flip when top is dry, then cook for a little while and remove and repeat the process.

I'm using these for chicken enchiladas tonight..So easy and good..Thanks
Ouizoid..
I am confused, you talk about Ouizoid's recipe and then referred to Carolyn's.

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Old 08-03-2012, 05:50 PM   #82
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tilly if u look at the start of the thread carolyn posted oizoids recipe hope that clears it up.
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Old 08-03-2012, 06:42 PM   #83
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Tilly

In Carolyn's post .... she used Quizoid's recipe.

I just copied...
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Old 08-03-2012, 09:48 PM   #84
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yummy ! Subscribing !
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Old 08-16-2012, 06:59 PM   #85
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Old 09-01-2012, 03:46 PM   #86
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On a cooking spree, and just made these. Sounded gross with psyllium husk so added 1/4 t. garlic powder and onion powder and 1 T. parmesan (can). Boy, these are great! Going to make chicken salad tomorrow and use these to wrap in. Amazing and so pliable. thank you!!!
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Old 09-01-2012, 03:56 PM   #87
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I really like these, too. I make a small batch of 1 thick one or 2 thin ones (1/3 cup whites, appx teaspoon of psyllium), adding sweetener and cinnamon then spread peanut butter on them while they are hot so the peanut butter gets all melty.
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Old 09-01-2012, 04:17 PM   #88
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I really like these, too. I make a small batch of 1 thick one or 2 thin ones (1/3 cup whites, appx teaspoon of psyllium), adding sweetener and cinnamon then spread peanut butter on them while they are hot so the peanut butter gets all melty.
Oooo, sounds good! I made 5 from this recipe. LOVE melty PB!!!!! Then how about adding a slice of cheese on top and melt that.
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Old 09-01-2012, 04:31 PM   #89
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You guys are so imaginative!
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Old 09-01-2012, 05:34 PM   #90
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You guys are so imaginative!
Thank you ouizoid for this recipe! I know you posted it ages ago, but takes me awhile to get around to it. Thanks!!!
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