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Old 11-18-2012, 03:20 PM   #61
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didn't think you could purchase sesame flour, I see Netrition does not carry it. Where did you purchase yours?
The big internet, book seller. It was not sold directly by them but there is a vendor there. I have a spice grinder but when I found sesame flour online, I went for it to make my life easier.
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Old 11-18-2012, 03:31 PM   #62
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The big internet, book seller. It was not sold directly by them but there is a vendor there. I have a spice grinder but when I found sesame flour online, I went for it to make my life easier.
Is it called sesame seed powder? I don't see flour.

Last edited by Tilly; 11-18-2012 at 03:32 PM..
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Old 11-18-2012, 07:23 PM   #63
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Is it called sesame seed powder? I don't see flour.
I just checked. It is Sesame Seed Flour in 16 oz. package. If you use "sesame seed flour" as your search term, you may need to scroll down the Results page a bit before it shows up.
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Old 11-19-2012, 03:46 AM   #64
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I just checked. It is Sesame Seed Flour in 16 oz. package. If you use "sesame seed flour" as your search term, you may need to scroll down the Results page a bit before it shows up.
Whoa, just saw it and the shipping fee. Guess I will grind my own.
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Old 11-20-2012, 06:25 PM   #65
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My cookbook arrived yesterday and am enjoying it immensely! It also has photos--not every recipe but more than some cookbooks.

So far I have not had a chance to bake anything. The primary difference compared to our recipes is the use of two or more nut flours/meals in each recipe; i.e., 3 cups almond flour and 1 cup pecan meal, etc.

I learned one important fact about erythritol though. The authors did not use it because it has a low melting point, therefore, when used in cookies, scones, etc., the results will be flatter than traditional recipes. I never knew that! From now on, I will use a different sweetener in my scones. This explains why some folks have had such flat scone results and others have not. The recipes use Splenda as a sweetener or Stevia in the Raw.
Got my book today and am quite impressed. I love the simple ingredient lists, but really didn't want to use granulated Splenda or Stevia in the raw due to the higher carbs from the malodextrin filler. Do you think Xylitol would work (or does Xylitol have that filler, too - I've never used/bought it), perhaps in combination with Erythritol? I assume I can't just use liquid splenda because it would then be lacking the bulk.

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Old 11-20-2012, 07:47 PM   #66
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Got my book today and am quite impressed. I love the simple ingredient lists, but really didn't want to use granulated Splenda or Stevia in the raw due to the higher carbs from the malodextrin filler. Do you think Xylitol would work (or does Xylitol have that filler, too - I've never used/bought it), perhaps in combination with Erythritol? I assume I can't just use liquid splenda because it would then be lacking the bulk.
So glad to hear you purchased the book and that you like it. Regarding your question, I believe Xylitol may work and it has no filler; however, with Erythritol, it is only 60% as sweet as sugar and has that low melting point. I seem to be super sensitive to Erythritol's cooling sensation, and it actually creates a burning sensation in my mouth for quite awhile after eating the treat. I very much like Just Like Sugar, which is sold by Netrition. It measures like sugar but does not have bulking agents that add carbs. I always use it in combination with other sweeteners though.

As an FYI, Xylitol has a higher calorie count than many sweeteners just in case that matters to you and is toxic to dogs like chocolate, raisins and macadamia nuts.

Make sure you tell us what recipes you try!

Last edited by TBipp; 11-20-2012 at 07:51 PM..
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Old 11-21-2012, 06:10 AM   #67
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So glad to hear you purchased the book and that you like it. Regarding your question, I believe Xylitol may work and it has no filler; however, with Erythritol, it is only 60% as sweet as sugar and has that low melting point. I seem to be super sensitive to Erythritol's cooling sensation, and it actually creates a burning sensation in my mouth for quite awhile after eating the treat. I very much like Just Like Sugar, which is sold by Netrition. It measures like sugar but does not have bulking agents that add carbs. I always use it in combination with other sweeteners though.

As an FYI, Xylitol has a higher calorie count than many sweeteners just in case that matters to you and is toxic to dogs like chocolate, raisins and macadamia nuts.

Make sure you tell us what recipes you try!
Thank you so much for the information on Just Like Sugar and Xylitol. I may have to get some JLS.
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Old 11-21-2012, 06:29 AM   #68
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EllaP, if Splenda is used in the recipe, liquid sucralose would work also. Splenda has no bulk when cooked, so don't worry about that part.
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Old 11-21-2012, 07:19 AM   #69
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I have only made the italian bread so far, and i made it into rolls and froze them and pull one out every so often to make my egg sandwiches..I love them. I am thinking about making it again for thanksgiving, but I will take the dough and shape it out like a long italian loaf and bake to get that extra crust and then slice.. yum
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Old 11-21-2012, 10:23 AM   #70
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EllaP, if Splenda is used in the recipe, liquid sucralose would work also. Splenda has no bulk when cooked, so don't worry about that part.

Awesome! thank you. So if it says 2 cups of Splenda (some of the sweets do call for that much), I can use liquid splenda (or pure powdered sucralose) equivalent?
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Old 11-22-2012, 04:18 AM   #71
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I made the Any Nut Bread a few days ago. Used half & half for the milk as it is in my frig and not being used for anything else. I am posting to say I had it once more last night and it was still very good. It is quite dense. I toasted it (for a very long time) and it is good. I am going to keep on experimenting with other recipes on here. I will try the flax again, but wondering if that is what made the other loaf I prepared, taste vile after a few days.
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Old 11-22-2012, 12:06 PM   #72
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Yes.
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Old 11-22-2012, 12:19 PM   #73
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Thanks, Soobee. That sounds easy enough.

I was looking at the book's Facebook page and noticed Denene posted a chart of substitution for the granulated Splenda with pure Stevia extract combined with lesser amounts of additional almond flour.

Interestingly, she was asked on that facebook post if the same could be done with liquid splenda and add'l almond flour and she said she isn't familiar with liquid splenda and that granular splenda carb count is "practically zero", which I don't think is accurate.

POWDERED STEVIA CONVERSION CHART:

If you only have powdered stevia then use this chart. *** Please note this is for pure powdered stevia - there are no other fillers or ingredients - only powdered stevia.

1/2 tsp powdered stevia & 1/4 cup almond flour/meal equals - 1 cup Splenda

1/4 tsp powdered stevia & 1/8 cup almond flour/meal equals - 1/2 cup Splenda

1/8 tsp powdered stevia no almond flour/meal needed equals - 1/4 cup Splenda


Try this and if it has any after taste to you whatsoever then decrease the amount of powdered stevia by 10 to 20%. It should be fine.

A reader just emailed me and asked about using powdered stevia instead of liquid. Above is the reply I sent to LuAnn.

Just FYI - Eat Well....Denene Wallace
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Old 11-24-2012, 05:47 AM   #74
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I couldn't resist any longer....I ordered the cookbook!
I can hardly wait to check out the recipes.
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Old 11-24-2012, 09:37 AM   #75
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I couldn't resist any longer....I ordered the cookbook!
I can hardly wait to check out the recipes.
So glad we will have another recipe tester.

I am going to try another recipe this weekend. Maybe foccacia or the toasting bread. The garbanzo onion bread was such a winner.
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Old 11-27-2012, 05:40 PM   #76
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I can check with Denene Wallace.
PaminKY how did you contact Denene Wallace? I have a question about flax.
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Old 12-03-2012, 02:22 PM   #77
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Focaccia with Rosemary and Kalamatas

Just tried one of the focaccia recipes. I made only half a pan. Taste and texture is wonderful!

The recipe was 1/2 part almond flour to 1/2 part flax. Next time, I will try less flax as it is more of a whole wheat texture. Some of the focaccia recipes use all almond flour so there should not be a problem changing the ratios. Recipe is unusual in ingredients and technique as compared to many that we try.
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Old 12-03-2012, 03:19 PM   #78
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and it was AWESOME.. I made it into rolls instead of a loaf.. I got 21 small rolls..very good,, loved dipping into olive oil with it..I had to freeze them so I would not keep eating it.. Next time I think I will shape into a long loaf like italian bread and bake on cookie and then slice.. the rolls held there shape so I think the bread would too. I cant wait to try another.. my rolls were 1.6 net carbs each..
I have this in the oven right now. I'm wondering if I did something wrong though because my batter wasn't thick enough to be shaped into a loaf. I poured it from the mixing bowl into my bread pan. It smells really good baking!!
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Old 12-03-2012, 03:33 PM   #79
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Ginaaa

I will be anxiously awaiting your report.
Hoping the best for your bread!
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Old 12-03-2012, 04:17 PM   #80
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I hope it tastes as good as it looks and smells! Here's a pic a pic for now. Directions say to cool for 30 minutes before slicing. I will post another pic after its sliced.
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Old 12-03-2012, 04:29 PM   #81
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I hope it tastes as good as it looks and smells! Here's a pic a pic for now. Directions say to cool for 30 minutes before slicing. I will post another pic after its sliced.
Like Barbo, I am anxiously awaiting to hear the results of this recipe.

Is this your first recipe to try from the cookbook?
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Old 12-03-2012, 05:09 PM   #82
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The verdict is in! This bread is really yummy and makes amazing dipping bread too. It slices very easily also. I'm really happy with how this turned out. It will be great for sandwiches and when in need of a bread for appetizers and such.

I will be making this again!
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Old 12-03-2012, 05:12 PM   #83
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Another pic lol
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Old 12-03-2012, 05:16 PM   #84
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The verdict is in! This bread is really yummy and makes amazing dipping bread too. It slices very easily also. I'm really happy with how this turned out. It will be great for sandwiches and when in need of a bread for appetizers and such.

I will be making this again!
Thank you, Gina, for the write up.

Do you think this would work as a crostini base?
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Old 12-03-2012, 05:38 PM   #85
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I'm not sure, because the bread isn't chewy like real French or Italian bread. It holds up to dipping and for sandwiches so it might work for a crostini base.

I will let you know if I try it
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Old 12-04-2012, 01:32 PM   #86
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Denice is on facebook, that is how I correspond with her..she answers very quickly. I had a ham and goat cheese sandwich on one of the italian rolls for lunch,, so GOOD!
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Old 12-04-2012, 01:36 PM   #87
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There is a pizza crust recipe that gets great reviews on facebook that I am going to try hopefully soon.
gina, I love dipping it in olive oil.. The reason I made up small rolls is so I can freeze them and then I just pull one out when I feel like having one and slice it in half and put in the toaster and get the outside crusty and dip away,, yummmm
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Old 12-04-2012, 04:46 PM   #88
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I made a sandwich using left over marinated chicken breast on this bread and it reminded me of chicken and stuffing. Very tasty, and filling.
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Old 12-04-2012, 08:20 PM   #89
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The verdict is in! This bread is really yummy and makes amazing dipping bread too. It slices very easily also. I'm really happy with how this turned out. It will be great for sandwiches and when in need of a bread for appetizers and such.

I will be making this again!
Gina - is that the Italian herb bread? Did you use the recipe posted here, make any changes? It looks very good! Anyone checked the carb count on this yet, it must be pretty low don't you think? I'm sure I can figure it out but wonder if it's been run through any program to figure.

I just finished up Barbo's onion-rye bread so I'll be wanting more bread soon and like trying different recipes.

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Old 12-05-2012, 12:43 PM   #90
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Yes I did make the Italian herb bread and I made the recipe exactly as posted. I don't know the carb count.

I'm thinking about crumbling some of this bread up and using it in a meatloaf tonight for a different flavor. If I do I will report back on the results.
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