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Old 02-29-2012, 05:39 AM   #91
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Hi Cristina, nice to meet you and Unfortunately, I don't have anything that doesn't use ground almonds or almond flour (I have a nut free bake mix, but it uses some gluten). The Splendid Gluten-Free Bake mix is a lovely combination of ingredients that works well with most baking recipes without the oily outcome that you describe. I grind my almonds from sliced almonds that I find at PriceSmart (equiv. of Costco) to make almond meal, however, almond flour would be drier. The latest bake mix is in the cookbook, Low-Carbing Among Friends. Thanks for your interest. By the way the other authors do not use the bake mix - they have different baking styles - but also often using almond flour in combination with either whey protein or coconut flour.
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Old 02-29-2012, 07:23 AM   #92
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Christinalatina,

What brand of almond flour are you using? The NOW brand is a meal while Bob's Red Mill and Honeyville are much more like flour. Switching brands might give you a less oily result.

I have used several of Jen's bake mixes with great results, and luckily for me, none of the results have been oily; however, I have only used Bob's Red Mill and Honeyville.
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Old 02-29-2012, 04:41 PM   #93
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Thank you so much ladies for the warm welcome! I used a generic Tesco (supermarket) brand of almond meal for a gluten free cookie recipe made by Elana Amsterdam. The result was unacceptable for me, really oily. I might experiment with oat flour as I can tolerate a reasonable amount of carbs and don't need to compromise so much. My husband will eat grain flours - oat, whole wheat pastry, even gluten - but he will not touch anything made with nut flours. I agree with him, I hesitate to try again because what looked like a cookie felt like swallowing a tablespoon of oil!

By the way, the recipe was the sample shown in this video clip (Chocolate chip cookies)The Gluten-Free Almond Flour Cookbook Elana Amsterdam
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Old 02-29-2012, 04:46 PM   #94
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Quote:
Originally Posted by Jennifer Eloff View Post
Hi Cristina, nice to meet you and Unfortunately, I don't have anything that doesn't use ground almonds or almond flour (I have a nut free bake mix, but it uses some gluten). The Splendid Gluten-Free Bake mix is a lovely combination of ingredients that works well with most baking recipes without the oily outcome that you describe. I grind my almonds from sliced almonds that I find at PriceSmart (equiv. of Costco) to make almond meal, however, almond flour would be drier. The latest bake mix is in the cookbook, Low-Carbing Among Friends. Thanks for your interest. By the way the other authors do not use the bake mix - they have different baking styles - but also often using almond flour in combination with either whey protein or coconut flour.
Thank you for the great information. Please let me know about the nut-free mix with the gluten, which book of yours includes those recipes? I have checked out the other authors, but I'd like to start with your book, for many reasons. I like the elegant presentation and I appreciate very much the effort you've put into perfecting various baking mixes!
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Old 03-01-2012, 08:51 AM   #95
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You're so sweet and say such nice things, Cristina. Unfortunately, I didn't actually explore the nut free bake mix much at all, so there is no book of mine that actually uses it much, but you can use it in your own recipes instead of white flour or in my tried and tested low-carb recipes - just sub your nut-free bake mix. A friend of mine used the oat flour version for years and loved it.

Here it is:

NUT-FREE ULTIMATE BAKE MIX
This works well as an alternative to my bake mixes which use ground nuts in the formulation. Use cup-for-cup instead of white, unbleached all-purpose wheat flour.

2/3 cup whole wheat pastry flour (150 mL)
1/2 cup vital wheat gluten (125 mL)
1/2 cup vanilla whey protein, OR (125 mL)
natural whey protein powder
1/2 cup ground flax seeds (golden flax meal is best), (125 mL)
1/3 cup spelt, OR all-purpose, OR (75 mL)
whole wheat pastry flour

In large bowl, combine whole wheat pastry flour, vital wheat gluten, vanilla whey protein or natural whey protein, ground flax seeds and spelt, all-purpose or whole wheat pastry flour. Mix well. Add liquid in your recipe cautiously, keeping back 1/4 cup (50 mL) to 1/2 cup (125 mL) liquid, and adding only as necessary, until the correct consistency is achieved.

Yield: 2 1/2 cups (625 mL)
1/4 cup (50 ml) per serving
96.5 calories
10.3 g protein
2.2 g fat
7.7 g carbs OR 7.2 g carbs with all whole wheat pastry flour

Variation: Nut-Free Oat Ultimate Bake Mix: Substitute 1 cup (250 mL) oat flour, 1/2 cup (125 mL) vital wheat gluten, 1/2 cup (125 mL) vanilla whey protein and 1/2 cup (125 mL) ground flax seeds. Yield: 2 1/2 cups (625 mL)
1/4 cup (50 ml) per serving: 99.3 calories, 10.5 g protein, 2.7 g fat, 6.3 g carbs

Helpful Hints: This bake mix is very good in muffins and loaves, coffee cakes and many cookies, however, with more refined, delicate cakes, it may be better to switch the amounts for the whole wheat pastry flour and spelt or all-purpose flour around: (8.4 g Carbs). On the other hand in the main recipe, for some muffins and loaves, it is possible to use only whole wheat pastry flour and omit spelt flour or all-purpose flour. (7.2 g Carbs)

I tried using 1 cup (250 mL) of vanilla whey protein in this Nut-free Ultimate Bake Mix; however, baked goods were very dry. The flax seeds solve that problem nicely. Typically, this bake mix will require about the same amount of liquid as your recipe calls for, however, it is better to take the cautious route as described in the recipe instructions, just in case. Natural whey protein powder should be used in applications, where extra sweetness would be a problem.
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Old 03-01-2012, 10:22 AM   #96
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Thank you thank you thank you! This is exactly what I've been looking for. I would love to try the oat mix, as a matter of fact I'll shop for it and report back. I'd like to bake bread again, hopefully I will have a good result!

Thank you for taking the time! Could it be that I like your website and blog so much because I love fairy tales???
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Old 03-01-2012, 02:39 PM   #97
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LOL I do too - but, careful what you wish for. I wanted a fairy tale life (and got one!) and as a child devoured tons of books on fairy tales, but there's almost always sadness in a fairy tale as well as happiness. In some ways my life has been blessed and in other ways I have seen much sadness.

Baking low-carb bread is very tricky and using my bake mix in yeast applications might not give you the desired results. It's best to go with tried and true low-carb bread recipes first. My Splendid Low-Carbing cookbook is the best one for that with many bread recipes. Also, one of my best breads is right here on lowcarbfriends - check the sticky room for the Good Bread Recipe thread.

Last edited by Jennifer Eloff; 03-01-2012 at 02:40 PM..
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Old 03-01-2012, 06:45 PM   #98
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Yay, I'm so glad some of you like it too. I still like the raisin bread the most.

Tilly - great - good to know you can make it in the toaster oven.

Haha, Billie! They didn't make great cinnamon "buns." Too odd, but DH actually liked the texture. I love my muffin top pans too; very useful. Who would have thunk? Great pan for low-carbers, especially.

Nekkidfish - I think you will like your muffin top pans.
Gonna double the recipe and make them right now! I took today off and have been primping and cooking all day! I've saved all the sweet stuff for tonight!!
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Old 03-02-2012, 01:24 AM   #99
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LOL I do too - but, careful what you wish for. I wanted a fairy tale life (and got one!) and as a child devoured tons of books on fairy tales, but there's almost always sadness in a fairy tale as well as happiness. In some ways my life has been blessed and in other ways I have seen much sadness.

Baking low-carb bread is very tricky and using my bake mix in yeast applications might not give you the desired results. It's best to go with tried and true low-carb bread recipes first. My Splendid Low-Carbing cookbook is the best one for that with many bread recipes. Also, one of my best breads is right here on lowcarbfriends - check the sticky room for the Good Bread Recipe thread.
Thank you again for the great information. I will check out your other recipes! I loved reading your life story...I am a sucker for love And I also enjoy the feminine pictures of you, as well as the tasteful photos of the recipes like I mentioned. Grace is my weak spot! Thank you for taking the time, I will get in the kitchen...and then back to you!
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Old 03-02-2012, 07:06 AM   #100
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Cristina, you will be happy to know that Jonathan, our youngest son, is writing 3 more novels to finish the story. God willing, they will be finished in 2014. Thanks for your kind words.

Nekkidfish - hope it worked out okay.
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Old 03-02-2012, 08:03 AM   #101
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Instead of oat flour, what can I use? Oat bran?
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Old 03-02-2012, 08:04 AM   #102
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beautiful table cloth!
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Old 03-02-2012, 04:32 PM   #103
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Thanks, Lolly.

Oat bran is very different to oat flour, so I don't think so.
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Old 03-02-2012, 05:41 PM   #104
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I made them in the muffin pans last night, baked at 350 for about 14 minutes, and they came out perfect!! I did leave out the baking powder by accident, so I'm not sure how different they'd be with that in there.

Has anybody made them with more cinnamon and more sweetener?

HUGz! Jules
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Old 03-02-2012, 06:26 PM   #105
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Ya need the baking powder Nekkid. Yes I added more cinnamon. I put in a tsp. more and swirled it. I'm going to make some so I'm going to try your way with a muffin top pan and see what happens.
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Old 03-02-2012, 06:28 PM   #106
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Ya need the baking powder Nekkid. Yes I added more cinnamon. I put in a tsp. more and swirled it. I'm going to make some so I'm going to try your way with a muffin top pan and see what happens.
Well, obviously not ... they turned out yummy! Maybe a little flatter than they should be?
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Old 03-03-2012, 05:07 AM   #107
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LOL Nekkidfish - you are not a very picky eater! Next time, they will rise better with the baking powder.
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Old 03-03-2012, 05:08 AM   #108
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That's interesting, Esther.
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Old 03-03-2012, 06:37 AM   #109
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I'm going to take a picture today. It's so pretty.
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Old 03-03-2012, 07:00 AM   #110
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Oh that would be wonderful, Esther. Curious me.
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Old 03-03-2012, 09:57 AM   #111
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Here are my pictures . I used a 1/4 tsp.of cinnamon for on top of my bread.

Attachment 43177

Attachment 43178

And here are some for my orange cranberry bread.

cinna mon raison bread 006.jpg

cinna mon raison bread 004.jpg

I use these for egg sammis and french toast.
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Old 03-03-2012, 10:01 AM   #112
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OK the cinnamon bread pictures didn't show . So I'll try again.

cinna mon raison bread 002.jpg

cinna mon raison bread 005.jpg
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Old 03-03-2012, 10:50 AM   #113
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looks wonderful, thanks for the tweaks!
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Old 03-03-2012, 12:21 PM   #114
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Your raisin bread does look pretty! I will have to try that, Esther. Thank you!

How did you achieve the other loaf? That looks major league interesting. Thanks again for the trouble you went too. Looks so wonderful.
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Old 03-03-2012, 12:24 PM   #115
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Was the loaf made from this recipe?
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Old 03-03-2012, 12:33 PM   #116
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Jennifer It is very pretty for a brunch or your family.

Nekkid I will start another thread and put the recipe up.
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Old 03-03-2012, 12:38 PM   #117
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Jennifer It is very pretty for a brunch or your family.

Nekkid I will start another thread and put the recipe up.
Cool!!
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Old 03-03-2012, 12:39 PM   #118
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Sounds good, Esther.
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Old 03-04-2012, 07:49 AM   #119
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non-dairy version?

Jen,

Is there any non-dairy substitute for the cheese in this recipe? I have been avoiding dairy since late last fall and a recent food allergy panel confirmed I am allergic to both milk proteins casein and whey. No cheese for me....... Thank you!
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Old 03-04-2012, 08:28 AM   #120
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Vanessa, that's a tough one. I think Esther is also dairy-free. Maybe you can ask what she uses. Esther?

I read about another "cheese" called Daiya Vegan cheese - no soy or most allergens, but contain some Canola oil or safflower oil and coconut oil (fine). Other cheeses are made from soy. I have not really looked that hard, but there are some alternatives. Not sure if Daiya Vegan cheese is only made in Canada.
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