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Old 10-27-2012, 10:02 PM   #31
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TERRY

Thanks so much for leading me to the video.

I re-wrote the recipe according to watching the video.
It is surprising how little things mean a lot. For one thing
she didn't tell us to use an electric mixer. She used a deep
4 c. pyrex for her ingredients and they were mixed much better
than mine were by the hand method. She mentioned that the
dough cooks better on a baking sheet, than in a bread pan.
Buttered parchment is good on the baking sheet. I learned
from the video that my dough was under mixed.

Also that baking more immediately is better than waiting.
One of her clients waited too long and her dough turned
a funny color. I will try it again tomorrow.
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Old 10-28-2012, 05:15 AM   #32
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color of the rolls

She mentioned the psyllium husk brand makes a difference in the color of the bread. "if you use the NOW psyllium husk powder it turns purple. This was made with the Jay Robb Psyllium husks (ground into a fine powder)"

I have no clue why the brand name would affect the color. When I made the sub rolls mine came out very dark as well (somewhat purple), but like Gina mentioned, the taste is neutral, so you can enjoy the flavor of what is in there.
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Old 10-28-2012, 08:56 AM   #33
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I made these yesterday and had one with a burger. Mine turned out very well, they are a little dark in color but not overcooked. The texture is good and they hold together. I mixed mine in a bowl with a wooden spoon but after seeing Barbo's post will try a mixer next time. The dough is very thick and gummy but the rolls are very light. Mine got a good rise and are about 2" high. I had never used psyllium husk before and bought just about enough for this recipe at the natural foods store but I'll be going back to get more, I know I'll be making these again.

Oh, and I used a muffin top pan but only made 5 rolls. I could have gone a little smaller and made 6 but these are perfect IMO.
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Old 10-29-2012, 05:02 PM   #34
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Thanks for the tip

I watched it 3 times

My fourth try made a home run.
I have a gorgeous looking, wheat colored sub roll.
This stuff toasts really well.

I was over mixing it.
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Old 10-29-2012, 06:13 PM   #35
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I used the NOW Psyllium Husk Powder

My bread looks like whole wheat inside and out.
I used blanched Honeyville Grains almond flour.
The NOW powder is ground very fine.

In my last communication with Maria, she said that
she thought just using eggwhite would make it even better.
She hasn't gotten back to me about how many egg whites
she would prefer. I think this is a new concept.
More to be revealed.
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Old 10-29-2012, 07:13 PM   #36
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Quote:
Originally Posted by Barbo View Post
My bread looks like whole wheat inside and out.
I used blanched Honeyville Grains almond flour.
The NOW powder is ground very fine.

In my last communication with Maria, she said that
she thought just using eggwhite would make it even better.
She hasn't gotten back to me about how many egg whites
she would prefer. I think this is a new concept.
More to be revealed.
The recipe on Maria's site now calls for 2 egg whites instead of 2 whole eggs.
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Old 10-29-2012, 08:21 PM   #37
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Thanks ladies. I have to watch the video again. And try the egg whites.
The taste is really good. I wish I'd known about the mixer and cookie sheet.
I hope it comes out this time.

I think I might be over mixing too.

Last edited by rosethorns; 10-29-2012 at 08:22 PM..
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Old 10-29-2012, 08:51 PM   #38
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Maria makes it look SO easy in her video. I will make this one of these days soon. I think she mentioned ground almonds don't work. You need almond flour. My NOW brand pysllium husk powder is a fine powder, but gritty bits are in it. Anyone else find that?
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Old 10-29-2012, 10:44 PM   #39
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Originally Posted by Jennifer Eloff View Post
Maria makes it look SO easy in her video. I will make this one of these days soon. I think she mentioned ground almonds don't work. You need almond flour. My NOW brand pysllium husk powder is a fine powder, but gritty bits are in it. Anyone else find that?
Jennifer, I used the Now brand too. They turned out darker than her pics, but absolutely delicious. Just don't be alarmed by the much darker color.
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Old 10-30-2012, 12:25 PM   #40
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Originally Posted by Ginaaaaaa View Post
It's ridiculously easy Pam. I leave out the green peppers to suit my kids tastes and use low sugar ketchup.

Sloppy joes

1 pound lean ground beef
3/4 cup ketchup
1/4 cup chopped onion
salt an pepper to taste
1/4 cup chopped green bell pepper
1/2 teaspoon garlic powder
1 teaspoon prepared yellow mustard

Directions

1. In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids.

2. Stir in the garlic powder, mustard, ketchup and mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper.
I made 6 buns on a muffin top pan and baked for 45min. (They make a great egg, cheese and bacon sandwich or ham and cheese) Gina your sloppy joes are delicious. Even my picky DH said to make them again!
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Old 10-30-2012, 01:10 PM   #41
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Thanks, Millergirl.

Awesome, Ladeeda!
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Old 10-30-2012, 01:23 PM   #42
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Quote:
Originally Posted by LindaSue View Post
The recipe on Maria's site now calls for 2 egg whites instead of 2 whole eggs.
That is probably why mine did not rise very much. I need to try this again.
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Old 10-30-2012, 05:53 PM   #43
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Tilly

Whether or not you use eggs or egg whites, these babies rise
very well. Take a look at the date on your baking powder.
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Old 10-30-2012, 08:13 PM   #44
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I've been making a batch of these every week for my "bread". I think that these are my favorite of all the "bread" recipes I've tried. I haven't made these with just egg whites, yet, and am wondering if it makes a big difference.

I make these in my muffin top pan. Tonight I had a tuna melt on one of my mini-subs. I cooked some bacon in a pan and removed the bacon when crisp. I cut a bun in half and placed the halves face down in the bacon grease to crisp them up. After a couple of minutes, I flipped the buns halves over and topped each with a slice of cheese, tuna (that had been mixed with mayo and sugar free relish), the bacon pieces and another slice of cheese. I let the bottoms crisp up a bit and the cheese melted slightly. YUM!
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Old 10-30-2012, 08:24 PM   #45
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Chocolate Rose

Have you ever had a failure?
How do you mix them?
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Old 10-30-2012, 09:18 PM   #46
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Quote:
Originally Posted by Barbo View Post
Have you ever had a failure?
How do you mix them?
I haven't had a failure yet. I was mixing them with a wooden spoon until I saw this thread and watched the video (I didn't want to take the time to watch it before). Now, I mix them with my electric mixer. They definitely mix better and easier with the mixer, but they bake up just the same. With the spoon, I had many more lumps. But, it didn't seem to make a difference in the end product. I use the pre-ground psyllium husk powder. I don't remember what brand I bought, though. My almond flour is sold in the bulk bins at the local store. I'm pretty sure the brand is Bob's Red Mill.
Have you tried buying fresh baking powder? I LOVE Maria's Healthified Chocolate Chip Cookies and was making those each week, too, without any problem. Then, my cookies stopped working. The texture was totally wrong. I bought new baking powder and they are back to being awesome cookies.
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Old 10-30-2012, 11:08 PM   #47
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Thanks Chocolate Rose

Yes I do have very fresh baking powder, good almond flour,
and NOW psyllium husk powder. My bread came out looking the
color of a light whole wheat. But I have had failures where the
bread gets really big and then it does not form properly and
when it comes out and cools it is just a big hole inside and
no loaf. So it isn't in the rising. I think I was making the dough
too smooth. Not enough lumps. I noticed that Maria does not
linger when she makes the dough into a form. It's quick and
into the oven. So tomorrow we put on another sub shape loaf,
because our sandwich today was so fantastic. It was brisket
of beef, lettuce, tomatoes, peppers mayo/mustard and Italian
dressing. It made four sandwiches. Jay ate two and I and my
daughter had one each.
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Old 10-31-2012, 02:22 AM   #48
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Barbo, I'm glad her video helped an glad I saw it too or I would have had questions I'm sure.
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Old 10-31-2012, 07:38 AM   #49
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Has anyone had issues with the extremely high fiber content of these? I bought some psyllium husk powder yesterday so that I can try the recipe but all that fiber has me a little concerned. There are 10 grams per serving and I try to keep my fiber under about 5 grams per day. I think I might have to make the dough into 10 tiny rolls just to be safe but even 5 grams is a lot of fiber. My husband also needs to limit his fiber intake due to his ulcerative colitis.
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Old 10-31-2012, 07:58 AM   #50
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Has anyone had issues with the extremely high fiber content of these? I bought some psyllium husk powder yesterday so that I can try the recipe but all that fiber has me a little concerned. There are 10 grams per serving and I try to keep my fiber under about 5 grams per day. I think I might have to make the dough into 10 tiny rolls just to be safe but even 5 grams is a lot of fiber. My husband also needs to limit his fiber intake due to his ulcerative colitis.
I haven't had an issue, but I'm making mine in a muffin top pan. I get 10 little buns from the recipe.
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Old 10-31-2012, 08:00 AM   #51
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Quote:
Originally Posted by Barbo View Post
I think I was making the dough
too smooth. Not enough lumps. I noticed that Maria does not
linger when she makes the dough into a form. It's quick and
into the oven. So tomorrow we put on another sub shape loaf,
because our sandwich today was so fantastic. It was brisket
of beef, lettuce, tomatoes, peppers mayo/mustard and Italian
dressing. It made four sandwiches. Jay ate two and I and my
daughter had one each.
I bet you're right. Like I said, mine turned out fine when I was stirring it with a spoon and had lots of lumps. I hate wasting ingredients on failures. Glad your sandwich was so great!
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Old 10-31-2012, 12:30 PM   #52
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I have only made this once do far but mine came out great. I did mix the dough by hand and I just mixed until it came together in a blob and then plopped onto the muffin top pan and kinda shaped them into round rolls. I got 6 smallish rolls and didn't have a problem with the fiber, I just make sure to drink plenty.
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Old 10-31-2012, 02:13 PM   #53
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No problem with the fiber

I only eat one fourth of a bread. We make a big sub sandwich,
Jay cuts it in half, then I take the other half and cut into quarters.
Actually the psyllium helped me out.

We made one with egg white, but we liked the other better.
I am now thinking this bread is all in the lumps
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Old 10-31-2012, 04:44 PM   #54
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Quote:
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I only eat one fourth of a bread. We make a big sub sandwich,
Jay cuts it in half, then I take the other half and cut into quarters.
Actually the psyllium helped me out.

We made one with egg white, but we liked the other better.
I am now thinking this bread is all in the lumps
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Old 11-01-2012, 08:12 AM   #55
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Actually the psyllium helped me out.
I don't have any problems in that department unless I eat too much fiber. Fiber keeps things from moving along, if you know what I mean, LOL.
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Old 11-01-2012, 05:37 PM   #56
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Quote:
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Has anyone had issues with the extremely high fiber content of these? I bought some psyllium husk powder yesterday so that I can try the recipe but all that fiber has me a little concerned. There are 10 grams per serving and I try to keep my fiber under about 5 grams per day. I think I might have to make the dough into 10 tiny rolls just to be safe but even 5 grams is a lot of fiber. My husband also needs to limit his fiber intake due to his ulcerative colitis.
I find myself going to the bathroom more often, stools are soft but not too loose. Hope this doesn't gross anyone out.
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Old 11-02-2012, 11:20 AM   #57
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I find myself going to the bathroom more often, stools are soft but not too loose. Hope this doesn't gross anyone out.
I get the opposite effect from eating fiber. I get all plugged up and bloated from it.
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Old 11-02-2012, 12:44 PM   #58
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Quote:
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I only eat one fourth of a bread. We make a big sub sandwich,
Jay cuts it in half, then I take the other half and cut into quarters.
Actually the psyllium helped me out.

We made one with egg white, but we liked the other better.
I am now thinking this bread is all in the lumps
So Barbo, do you think that mixing this dough with a large wisk would work better than beating too much with the mixer and not enough with a wooden spoon?

When I have some time I'll try it with the wisk....

Last edited by Deb34; 11-02-2012 at 12:45 PM..
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Old 11-02-2012, 01:04 PM   #59
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DEB

DO NOT USE WIRE WISK...WOODEN SPOON BETTER.

THIS IS SOME STICKY STUFF.

Since I am making my onion/rye bread in food processor, today
I shall try that. A couple pulses here and there should do it.

More to be revealed
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Old 11-02-2012, 08:07 PM   #60
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Barbo - I'll be interested in your results with food processor. I'm planning to make this again over the weekend and was thinking about trying the food processor too.
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