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Old 10-06-2012, 06:23 AM   #31
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Thanks for the tip Brenda! My book came yesterday. I agree with you that with all the recipe calculators out there, getting the nutritional counts will not be a problem. I already convert a lot of low calorie recipes (Cooking Light etc) to low carb by subbing pasta for Dreamfields and have to recalculate anyway.

I miss french bread the most on this way of life and am anxious to see if the Italian made into rolls will fill that hole!!

Thanks again!
Leigh
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Old 10-07-2012, 06:00 AM   #32
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OK . So may I ask if the yeast ones are with nut and seed flours? I would love to make yeast italian rolls. My mind is wondering.......

That would be worth buying. But I do love cookbooks.
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Old 10-07-2012, 01:35 PM   #33
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Actually rose thorn I just looked in the cookbook and what they says if u miss the taste of yeast you can add it but it will only add flavor not leveling. They tell u how to do it in the book
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Old 10-08-2012, 06:26 AM   #34
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Thanks Brenda.
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Old 10-08-2012, 02:02 PM   #35
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Peter Reinhart's an excellent baker and I've always been very impressed with his recipes in the past (the full carb ones), and this book has gotten many great reviews, so after seeing your post about it, I couldn't resist, and ordered it. However, I also ordered a book for my son for Christmas, which isn't due to be released til mid-December, so the baking book won't be shipping til the other one ships, since I got them together at amazon... Heh, guess I just ordered myself a Christmas present, huh? It looks great, though, and I'll look forward to trying the Italian bread first thing!
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Old 10-08-2012, 03:09 PM   #36
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Would it be rude to ask?

You to post the bread rolls recipe?

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Old 10-09-2012, 03:51 PM   #37
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You to post the bread rolls recipe?

I can check with Denene Wallace.
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Old 10-12-2012, 08:28 AM   #38
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I heard back from Denene Wallace and she gave her blessing to post this recipe. She also asked me to post her website but I know I can't do that and I'm guessing everybody on this thread already knows it. I friended her on Facebook and she is great about asking any questions you may have.

Also, I have my book with me today if anybody has any questions I can look it up.


Here's the recipe:


Italian Herb Bread

Makes 1 loaf (10-12 slices)

The combination of herbs in this savory loaf is just one possibility among many. Feel free to substitute your favorite herbs for those we suggest. You could also use a blend, such as herbes de Provence, which contains many of the herbs listed here, plus lavender. Whatever herbs you choose, use a light hand- even small quantities of some herbs pack a punch, and too much can easily overwhelm the subtle flavors of the nut and seed flours.

2 cups (8oz/227g) almond flour
1 cup (4oz/113g) brown or golden flaxseed meal
2 tsps baking powder
1 tsp xanthan gum
1 tsp salt
½ tsp dried basil or 1 tbs minced fresh basil
½ tsp crushed red pepper flakes, ground black pepper or a combination
½ tsp dried rosemary or minced fresh rosemary
½ tsp dried parsley or 1 tbs minced fresh Italian parsley
¼ tsp dried thyme or 1 tsp minced fresh thyme
1/8 tsp dried oregano or ½ tsp minced fresh oregano
4 eggs (7oz/198g)
1 cup (8oz/227g) unsweetened soy milk or other milk
½ cup (4oz/113g) salted butter or margarine, melted

Preheat the oven to 375. Line a 4 ½ by 8 inch loaf pan with parchment paper, then mist the pay with spray oil.

In a medium bowl, combine the almond flour, flaxseed meal, baking powder, xanthan gum, salt, basil, red pepper flakes, rosemary, parsley, thyme and oregano and whisk until well mixed. In a large bowl, whisk the eggs, milk, and butter until thoroughly blended. Add the flour mixture and stir with a large spoon for 1 to 2 minutes to make a smooth, sticky, and pourable batter (see page 27).

Pout the mixture into the prepared pan. Bake for 35 minutes, then rotate and bake for about 35 more minutes, until golden brown and springy when pressed in the center and a toothpick inserted into the middle of the loaf comes out clean.

Let the bread cool in the pan for at least 10 minutes before turning out the loaf. Let cool on a wire rack for at least 30 minutes before slicing and serving.

VARIATION

Cheese and Herb Bread. Add ½ cup (about 2oz/57g) of any grated cheese when mixing the dry ingredients. Alternatively, sprinkle the cheese over the top of the bread about 4
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Old 10-12-2012, 11:58 AM   #39
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Yum, thanks for sharing the recipe!! Can't wait to try it!! Just waiting for my almond flour to arrive!!
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Old 10-12-2012, 04:37 PM   #40
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Thanks for the recipe. It looks great!!
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Old 10-12-2012, 07:16 PM   #41
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It is good. I made sandwich rolls with this recipe. Very good.
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Old 10-12-2012, 07:58 PM   #42
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Thank you very much PaminKY.

It was so nice of you to ask Denise and to post for us.
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Old 10-13-2012, 08:31 AM   #43
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Would Guar Gum be an acceptable substitute for xanthan gum?
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Old 10-13-2012, 09:49 AM   #44
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For a recipe with yeast, I wouldn't recommend substituting guar for xantham. (Guar usually works better for me in cold stuff -- I tend towards xantham for anything baked or that has an acidic component.)

That said, I guess you can try it and see. Usually you need more guar than xantham, 1.5x.

YMMV!
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Old 10-13-2012, 11:21 AM   #45
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Pam, thanks for posting the recipe and a BIG thank you to Denene for letting you do so!
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Old 10-13-2012, 12:04 PM   #46
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Quote:
Originally Posted by kalatraza View Post
For a recipe with yeast, I wouldn't recommend substituting guar for xantham. (Guar usually works better for me in cold stuff -- I tend towards xantham for anything baked or that has an acidic component.)

That said, I guess you can try it and see. Usually you need more guar than xantham, 1.5x.

YMMV!
There's no yeast in this recipe.
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Old 10-13-2012, 02:39 PM   #47
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Pam

Thanks for typing and for procuring the recipe from Denese.

I wrote you a thank you yesterday but I'm afraid it didn't post.

Hugs.
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Old 11-11-2012, 07:48 PM   #48
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Garbanzo Onion Bread

I baked this loaf this evening and it is lovely in appearance. I was initially concerned as the batter filled the pan to within 1/2 inch of the top; however, it was just fine and rose without dripping over the edge. I will do a test taste tomorrow and let you know the results.
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Old 11-12-2012, 03:57 AM   #49
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I made the toasting bread last night. Odd that it was in the oven 45 minutes then turn and ANOTHER 45 minutes. Well that and then letting it cool in the pan for 15 put it past my bedtime. , soooo, went to bed smelling bread in my house. Is that not better than counting sheep or what??!! So will try it today. Kind of pricey to make, but if I can get something I like toasted will be worth it to me. I have yet to find a LC bread (not purchased through a web site nor TJ's) that I enjoy toasted AND makes a loaf.

Same here, will test it today and post what I think of it. It does look very nice.
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Old 11-12-2012, 09:53 AM   #50
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thanks for the recipe It sounded so good that I just ordered the book
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Old 11-12-2012, 11:00 AM   #51
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Garbanzo Onion Bread

Taste test took place this morning. Flavor was great and surprisingly, not very oniony which was a little disappointing.

Texture was a little delicate and it required a high setting in toaster oven to brown. I should have been more careful when handling the warm loaf as it is a little cracked on the sides.

I was initially concerned like Tilly as the recipe called for 40 minutes of baking at 375 degrees and then turning the loaf around and baking another 40 minutes! I reduced that time and the temperature to 350 because my pan is a nonstick black pan which is a surefire recipe for overbaked, overbrowned goods!

I would bake this again and am glad I bought the cookbook. I am impressed with the recipe--I was not expecting this to come out as the ingredients were unusual and that long bake time!

By the way, for storage, authors recommend refrigerating in plastic bag and placing a paper towel in the bag to soak up oil that comes to surface of baked item.
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Last edited by TBipp; 11-12-2012 at 11:03 AM..
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Old 11-12-2012, 11:02 AM   #52
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Quote:
Originally Posted by Tilly View Post
I made the toasting bread last night. Odd that it was in the oven 45 minutes then turn and ANOTHER 45 minutes. Well that and then letting it cool in the pan for 15 put it past my bedtime. , soooo, went to bed smelling bread in my house. Is that not better than counting sheep or what??!! So will try it today. Kind of pricey to make, but if I can get something I like toasted will be worth it to me. I have yet to find a LC bread (not purchased through a web site nor TJ's) that I enjoy toasted AND makes a loaf.

Same here, will test it today and post what I think of it. It does look very nice.
Am anxious to hear your results Tilly as I almost made this recipe instead of Garbanzo Onion loaf. Did you use real eggs or did you purchase liquid egg whites? The photo of the Toasting Bread in the cookbook looks great.
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Old 11-12-2012, 11:22 AM   #53
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Quote:
Originally Posted by rosethorns View Post
OK . So may I ask if the yeast ones are with nut and seed flours? I would love to make yeast italian rolls. My mind is wondering.......

That would be worth buying. But I do love cookbooks.
P.S. I highly recommend the site that sells everything, got it for about 1/2 the regular bookstore price. I put things on my Wish List so when I have enough, I get the free shipping.
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Old 11-12-2012, 11:25 AM   #54
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Quote:
Originally Posted by TBipp View Post
Am anxious to hear your results Tilly as I almost made this recipe instead of Garbanzo Onion loaf. Did you use real eggs or did you purchase liquid egg whites? The photo of the Toasting Bread in the cookbook looks great.
I purchased the large WalMart brand container of egg whites and just poured them into a bowl on a scale I have. To me, too many yolks wasted. I will let you know tonight. For some reason I need something sweet with my lunch and crave bread with dinner. (Okay, okay, need is probably not the right word, I know! )
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Old 11-12-2012, 11:34 AM   #55
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Well darn, I can't use flax. This sounded so promising. Guess I'll stick to Maria's Sub/Bun recipe...still having success with it.
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Old 11-12-2012, 12:03 PM   #56
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Well darn, I can't use flax. This sounded so promising. Guess I'll stick to Maria's Sub/Bun recipe...still having success with it.
Not to try and sell this book, but there are recipes in there that do not have flax, "Any Nut Bread, Hazelnut Bread, Simple Cloverleaf Rolls, Italien Cloverleaf Rolls, Hot Cross Buns", I could go on and on.

Bread recipes are the one thing on this site that I cannot seem to like from all the wonderful contributions on this site. And I have tried probably every one of them, sorry.
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Old 11-18-2012, 08:05 AM   #57
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Quote:
Originally Posted by Tilly View Post
I made the toasting bread last night. Odd that it was in the oven 45 minutes then turn and ANOTHER 45 minutes. Well that and then letting it cool in the pan for 15 put it past my bedtime. , soooo, went to bed smelling bread in my house. Is that not better than counting sheep or what??!! So will try it today. Kind of pricey to make, but if I can get something I like toasted will be worth it to me. I have yet to find a LC bread (not purchased through a web site nor TJ's) that I enjoy toasted AND makes a loaf.

Same here, will test it today and post what I think of it. It does look very nice.
Hi Tilly,

What were the results?
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Old 11-18-2012, 12:43 PM   #58
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Okay, here goes, I really liked it the first night. I liked it the next day but then after that it wasn't so good. By the day after that I thought it was quite nasty and tossed it. You think the flax perhaps?

So last night I made the Any Nut Bread. Now that is quite good. Even toasted a couple of pieces today and they were good. I made some pecan flour, so used that as my other nut flour.

To make the pecan flour for the toasting bread, ground it in my mini food processor then finished it off in my coffee grinder used not for coffee. Did not want to waste the flour, so used that in the recipe. It does call for a more course grind which I gather would be a meal. So perhaps next time I will not grind it so fine and try again, and I'll bet the bread texture will be different. But at least right now the flavor is good but dense.

Going to try some others. New one for me, sesame seed flour, why not if you can purchase them in bulk and pretty inexpensive.

Anyone else do any experimenting?
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Old 11-18-2012, 02:58 PM   #59
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I have not tried any other recipes; however, I am extremely pleased with the flavor of the Garbanzo Onion bread one week later. I should have baked it longer, and have ordered a regular loaf pan as baking time is iffy in my nonstick black pan.

I intend to try more recipes as this one was so good. I purchased sesame flour so I could try some of those recipes--focaccia perhaps?

I really like this cookbook.

Teresa
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Old 11-18-2012, 03:04 PM   #60
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Quote:
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I have not tried any other recipes; however, I am extremely pleased with the flavor of the Garbanzo Onion bread one week later. I should have baked it longer, and have ordered a regular loaf pan as baking time is iffy in my nonstick black pan.

I intend to try more recipes as this one was so good. I purchased sesame flour so I could try some of those recipes--focaccia perhaps?

I really like this cookbook.

Teresa
didn't think you could purchase sesame flour, I see Netrition does not carry it. Where did you purchase yours?
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