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Old 06-01-2012, 05:29 AM   #31
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Quote:
Originally Posted by Jennifer Eloff View Post
Yes, Vicki, you can do that. It will be a more coarse flour, but by the next day the moisture in the baked goods would have softened it.

Is oat flour hard to come by in the States? I can get it here at an ordinary grocery store. Netrition sells certified gluten free oat flour by Bob's Red Mill.

I made a chicken mayo sandwich the other day. I let the bread cool down and dry out a bit. Very tasty and really not bad as a "bread" sub.

Esther, how did you make the hot dog bun. What did you use? Curious me. How did you like it. I think I want to do that as well. Been ages and ages since I had a hot dog. lol
Jennifer, I guess I have never really checked. I suspect that my natural food store may have it in bulk. I could order on line but it would be more economical to make my own because old fashioned oats are a lot cheaper, even organic.
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Old 07-22-2012, 04:10 PM   #32
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Jennifer I just wanted to let you know I made this Jiffy Sandwich Bread today for my egg salad sandwich and it was amazing!! I made it in a plastic sandwich keeper for lack of any other container and it came out looking just like regular bread. I toasted lightly and it was perfect!!

I also made your Jiffy Chocolate Chip cookies today and they taste just like the real thing!! You're an amazing cook, thank you so much for all your great recipes!! They are a big help to me and others!!
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Old 07-23-2012, 06:31 AM   #33
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I also would be interested to know how to form this into a hot dog bun..................... Ann
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Old 07-23-2012, 08:48 AM   #34
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Quote:
Originally Posted by vli1127 View Post
Jennifer, I guess I have never really checked. I suspect that my natural food store may have it in bulk. I could order on line but it would be more economical to make my own because old fashioned oats are a lot cheaper, even organic.
You can grind your own oat flour from rolled oats, that's what I do. But it won't be gluten free unless you use gluten free oats.
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Old 07-23-2012, 08:59 AM   #35
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Originally Posted by LNXlady View Post
Has anyone tried the bake mix without the xanthum gum? The msg in the xanthum gum, guar gum, and protein powder gives me migraines but I can't find a gluten-free bake mix that doesn't include them.
Now Foods brand xanthan and guar gums list their ingredients as "100%". Not seeing the MSG in those. Jay Robb's whey protein has no MSG.
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Old 07-23-2012, 09:07 AM   #36
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I'm sorry everybody . They poured chemo down into my brain so I have to write everything down to remember anything.

What I did for this to make hot dog rolls was I used a ceramic 2 cup oval dish. I wrapped some parchment paper a in 5' tube then wrapped that in plastic wrap to hold it to one side. Then put parchment down the bottom and poured my batter in. It's really not a lot of work. I wanted a hot dog roll.

click to enlarge
rolls 027.jpg

This is the dish I used.
rolls 031.jpg
finished roll
rolls 025.jpg

I'm really sorry this took me so long.
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Old 07-23-2012, 09:26 AM   #37
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Quote:
Originally Posted by Ann Lytle View Post
I also would be interested to know how to form this into a hot dog bun..................... Ann

I was thinking silicine mini loaf pans would work well for the microwave for hot dog buns.


Wow Esther, great job!!!

Last edited by Ginaaaaaa; 07-23-2012 at 09:29 AM..
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Old 07-23-2012, 12:28 PM   #38
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I just made hot dog rolls!! lol

I used a little plastic container that came with chili that I had ordered from Netrition. After I microwaved the bread I cut it in half the long way to make two rolls then I split them both down the middle on one side. They were thin rolls but held together fine. I buttered and grilled both sides after splitting. They worked great for hot dog rolls but as I said they were thin, but I think if I had used the whole thing for one roll it would have been too thick..plus it kept the carbs down also.

I also added a couple drops of liquid splenda to add a little sweetness to the rolls. I love this bread, it's very neutral tasting and works great for any type of sandwich or roll filling.
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Old 07-23-2012, 01:26 PM   #39
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You go girl!!!
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Old 07-23-2012, 03:50 PM   #40
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Quote:
Originally Posted by LNXlady View Post
Has anyone tried the bake mix without the xanthum gum? The msg in the xanthum gum, guar gum, and protein powder gives me migraines but I can't find a gluten-free bake mix that doesn't include them.
You can make it without. The texture of the end products may be slightly different, but if you can't tolerate it, it can be left out.
Also, I have replaced it with Glucomannan. Seems to work just fine!

Quote:
Originally Posted by vli1127 View Post
Could you blend old fashioned oatmeal to a fine powder and call it flour in place of Bob's Red Mill?
Vicki, as Jen said, you can grind your own oat flour. I have made oat flour from "oats" many a time for recipes. IF you are gluten intolerant (or especially if Celiac) you might have problems tho, unless you find certified gluten free oats. But if you don't really have a problem, or very little, it should work fine!
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Old 08-12-2012, 12:14 PM   #41
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This is my go to sandwich and roll recipe now. It's so quick and easy!! I made a grilled cheese and tomato sandwich with it today..amazing!! I added a sprinkle of dry mustard for flavor.

I make Jennifer's Jffy Chocolate Chip Cookies as well. They're so quick and easy and make a great treat!!
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Old 08-17-2012, 10:04 PM   #42
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want to come back to these recipes...trying to go gluten free...Wheat Belly
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Old 08-18-2012, 05:52 AM   #43
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WOW!! How did I miss all the activity on this thread?!

So nice to hear that it's a useful recipe, Gina and Esther. Esther - way to go on the hot dog bun. That's something I have yet to try with this. That's great - very innovative. And, Gina, you figured it out too. Cool.

Billie, I'm looking into using something else besides xanthan gum in my Gluten-Free Bake Mix. My husband seems to be quite reactive to it sometimes.

I will try the glucomannan powder, but nowhere on the internet does it recommend that. I see they recommend guar gum or dry pectin or dry gelatin and even whey (can't see how this would work at all?) or agar agar. For now, glucomannan powder and gelatin sound like options for me to try. I think one can skip using anything like xanthan gum in the bake mix for certain applications - like pancakes, for instance. Anyway, time to do a little more experimenting when I have more time. We have company from Canada visiting at the moment, plus I'm indexing our LCAF's authors' Facebook posts on my blog - big job!

Anyone else have ideas as to what I can use instead of xanthan gum in the bake mix? Xanthan gum serves to bind the "flours" and prevent crumbly outcomes. Eggs alone won't do it.
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Old 08-19-2012, 10:15 PM   #44
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Jen, I have replaced the xanthan in the mix with Glucomannan before, and for what I used it for, it seemed to work fine. But I think the only thing I had made with that mix (w/Gluc) was for the microwave biscuits. Worked well for those!
I'd never heard of using gelatin for that. Would never have thought of it. I've used guar for similar (not in you mix), but I'm not as pleased with guar I don't think. I use the Thick It Up sometimes instead of Xanthan, but the TIU contains Xanthan, so it might cause problems for him too. Plus it is harder for some people to get. Only place I know to buy it is to order from here at Netrition. This can be a problem for some people in some places. But I suppose they could still use Xanthan if they could get it, and didn't have problems with it.

I'm starting to use the Gluc to replace Xanthan in a lot of things. Either Gluc or Think It Up.
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Old 08-20-2012, 06:43 PM   #45
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Billie, I think I have to mix the gelatin with the wet ingredients, so it would mean that I don't add it to the bake mix. Should be interesting once I start experimenting. I figured I would try gelatin first as it is easy to come by. I'm not interested in trying another gum either.
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Old 08-20-2012, 07:24 PM   #46
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Jen, do let us know how that gelatin experiment turns out. Intriguing! Still mystifies me. :>)
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Old 08-21-2012, 08:20 AM   #47
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Will do.
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Old 09-18-2012, 10:03 AM   #48
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One way to get a hot dog bun shape is to use the top of your butter dish. I read this on this forum a long time ago. don't remember who posted it
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Old 09-23-2012, 01:58 PM   #49
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Bumping! Jen! Post this to your FB Page please just made this.. Great!
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Old 09-23-2012, 03:31 PM   #50
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I think I did, Christina. I have a Jiffy Cheddar Cheese Bread that is really super! I'll share that here at lowcarbfriends.com and on FB soon!

Thanks for being so sweet!
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Old 09-23-2012, 03:32 PM   #51
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Interesting, Dreeza - none of my butter dish tops would do for the microwave oven, so that's too bad - but a GREAT idea for someone who does have something suitable!
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Old 04-05-2013, 05:47 PM   #52
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Newbie here.

Maybe I'm a bit thick (no pun intended) but I would love to try this recipe. But, for the life of me I can't understand one part of the recipe.

Can someone please tell me what a "page__" is?
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Old 04-05-2013, 05:58 PM   #53
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It's a page reference from her cookbooks, Low Carbing Among Friends, volumes 1 & 2
and probably came from advance set-up notes before she knew what the page numbers would be.

hopes this helps...jennywren
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Old 04-06-2013, 08:03 AM   #54
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Newbie here.

Maybe I'm a bit thick (no pun intended) but I would love to try this recipe. But, for the life of me I can't understand one part of the recipe.

Can someone please tell me what a "page__" is?
What don't you understand in the recipe . we will help.
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Old 04-15-2013, 02:47 PM   #55
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The OP published a cook book and the page -______ probably was referring the the page in her cookbook that had the recipe for the Gluten Free Baking Mix. She did post that recipe in post #8
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Old 05-12-2013, 11:20 AM   #56
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Thanks for this recipe, Jen! And thanks to rosethorns for referring me here.

Jen, I've also bookmarked your blog and FB Page.

Tracy
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Old 05-12-2013, 11:21 AM   #57
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Sorry about the double post.

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Old 05-14-2013, 06:41 AM   #58
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Cool. You can subscribe by email too, if you like, to get regular updates. Thanks, Smiles. Good to get your message.
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Old 05-14-2013, 08:59 AM   #59
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Question ?????

Can you use Carbquik Baking Mix instead of the GF Baking Mix (recipe above), and if so,
would you still use the Xanthan Gum in it? Just learning about the LC eating.

Thanks
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Old 05-14-2013, 01:26 PM   #60
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It will give you a different result obviously, but you should try it and see how it turns out. I would skip the xanthan gum and reduce the baking powder to 1/8 tsp (I think there is some leavening in Carbquick).
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