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Old 11-05-2012, 11:23 AM   #91
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Wow, I hate to jinx myself, but I have had no problems with the buns, pizza dough or cinnamon rolls. I pack my almond flour. The psyllium I use is India Organic from my health food store. I use 2 eggs straight from the fridge. I beat them in briefly, add the boiling water and beat a few seconds, raising the speed twice. I then bring the dough together with a spatula. Separate it into 6 pieces as I go. Lightly shape into rounds and place into lightly sprayed muffin top pan. I bake the rolls for 45 minutes. They have a nice bread-like interior. Hope this may help.
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Old 11-05-2012, 01:25 PM   #92
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Chocolate Rose, my psyllium husk powder is the NOW brand and it is gritty - little tiny bits of grit. Funny that yours is fine and mine is not. Mine comes in a bottle with an orange label, I think, from memory. I can use a tiny amount (1/2 tsp) in my jiffy cheddar sandwich bread (will share soonish), but I have to soak it in the wet ingredients for 5 minutes to help soften the pysillium first.

Wow, tricky recipe... but fantastic for the people for whom it worked so well. I was tempted, but my silly husks will not work and I have tons of it, so won't be buying any more anytime soon.
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Old 11-05-2012, 01:33 PM   #93
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For me, to be honest, the results were such that I just don't care enough to even try this one again. There wasn't anything in the results that offered enough promise of a finished item we'd enjoy if I could just work with it... Sometimes, you can tell a recipe may pay off for you in the end, and other times you can tell it's just not one you'll like, no matter what you try to do to it. I figure this one to be a dead end for our family, but I have hopes for some other recipes on her site, so will be giving those a try down the road. Glad this one works well for some of the folk here, though! It's always so great to find a recipe you really like and have success with.
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Old 11-05-2012, 02:26 PM   #94
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I had one from yesterday's batch for lunch today and it really was good. I toasted it slightly and had it with lettuce, mayo and some leftover lemon turkey tenderloin.

As promised, here are a couple pics of mine showing the size of the rolls and a couple cut open to see the inside texture.







The pictures are a little dark but the inside texture is very light. I think this will be my go-to roll for sandwiches and burgers if they continue to come out as well as these did.

Do we have a carb count on these? I don't remember seeing it and I don't have a note on my recipe, but they can't be too much can they?
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Old 11-05-2012, 05:52 PM   #95
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Wow, Cathy, that's looks unbelievably awesome! Thanks for sharing your results and the great pics. P.S. I'm just guessing, Lene, but I think the silly husks have a lot to do with the success or not of this recipe. Folks should find out what Maria used and what Tweaker used...

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Old 11-05-2012, 07:15 PM   #96
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Psyllium

Maria uses Jay Robb, she used to use NOW.
My bottle of NOW is very finely powdered.
I just bought a new brand, it is Yerma Prima Psylliums Husks
Powder. Will report on how it works out.

Tweaker, pardon the pun, but you have some good looking buns.
Will try buns next.
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Old 11-05-2012, 07:28 PM   #97
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Quote:
Originally Posted by Jennifer Eloff View Post
Chocolate Rose, my psyllium husk powder is the NOW brand and it is gritty - little tiny bits of grit. Funny that yours is fine and mine is not. Mine comes in a bottle with an orange label, I think, from memory. I can use a tiny amount (1/2 tsp) in my jiffy cheddar sandwich bread (will share soonish), but I have to soak it in the wet ingredients for 5 minutes to help soften the pysillium first.

Wow, tricky recipe... but fantastic for the people for whom it worked so well. I was tempted, but my silly husks will not work and I have tons of it, so won't be buying any more anytime soon.
Dang!! How frustrating!! Mine came in a plastic bag, not a bottle.
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Old 11-05-2012, 07:29 PM   #98
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Tweaker, pardon the pun, but you have some good looking buns.
Will try buns next.
Thanks, Barbo!

Jen - thank you, also. I think I posted this before, but I have no idea of the brand psyllium powder I use as I buy it at a health food store in a bulk bin. I really think mixing with the food processor made the best dough for these, for me anyway.
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Old 11-06-2012, 05:28 AM   #99
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Per 1/5 Recipe: 190 Calories; 13g Fat; 7g Protein; 14g Carbohydrate; 10g Dietary Fiber; 4g Net Carbs

Per Whole Recipe: 948 Calories; 65g Fat; 35g Protein; 68g Carbohydrate; 49g Dietary Fiber; 19g Net Carbs
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Old 11-06-2012, 05:28 AM   #100
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Now Brand

Hi all, I'm new to the board, been doing low carb for about 1 year and have lost 60 pounds so far. I really want to try this recipe. I do know (I work at a health food store and stock supplements) that Now Psyllium husks come in two different containers, one being a bag and one being a big plastic bottle. People seem to prefer the one that comes in a bag, so is that a possibility for the different results people are having using Now brand? Just a thought. Anyway, I can't wait to try this recipe but I have to as I'm too busy this week. I really appreciate all the feedback you are all giving on this recipe. Thanks for all your hard work.
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Old 11-06-2012, 07:13 AM   #101
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Originally Posted by kimbur47 View Post
Hi all, I'm new to the board, been doing low carb for about 1 year and have lost 60 pounds so far. I really want to try this recipe. I do know (I work at a health food store and stock supplements) that Now Psyllium husks come in two different containers, one being a bag and one being a big plastic bottle. People seem to prefer the one that comes in a bag, so is that a possibility for the different results people are having using Now brand? Just a thought. Anyway, I can't wait to try this recipe but I have to as I'm too busy this week. I really appreciate all the feedback you are all giving on this recipe. Thanks for all your hard work.
Thanks, Kimberly!! Congrats on your weight loss!!

Jennifer, this sure sounds like it could be the reason for the difference between your results and mne.
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Old 11-06-2012, 07:48 AM   #102
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Chocolate Rose, I've not actually made this recipe. I'm just amused by all the different results and the excitement! I already know that my pysillium husks are no good for this recipe - too gritty!

Barbo, you do have a naughty sense of humor!
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Old 11-06-2012, 08:23 AM   #103
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My psyllium is the kind in the bag, if that gives anyone info they can use. NOW brand in the bag, I mean.
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Old 11-06-2012, 09:15 AM   #104
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I just wanted to throw this out there in case it was missed but Maria's recipe calls for powdered psyllium husk. I only had the whole husk so I just grind it in my coffee grinder to a powder. I was thinking that may have something to do with all the different results besides the brands.

I used Organic India brand, I can't remember where I bought but I was thinking netrition, only I don't see it on there anymore. Just google it and you will find its sold at a lot of places.

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Old 11-06-2012, 12:17 PM   #105
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Quote:
Originally Posted by Barbo View Post
Maria uses Jay Robb, she used to use NOW.
My bottle of NOW is very finely powdered.
I just bought a new brand, it is Yerma Prima Psylliums Husks
Powder. Will report on how it works out.

Tweaker, pardon the pun, but you have some good looking buns.
Will try buns next.
That's the brand I use, Barbo. They turned out much darker than the pic, but absolutely delicious. Notes on her blog indicate that some psyllium makes the bread darker.
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Old 11-06-2012, 02:17 PM   #106
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Gritty texture

I tried this recipe today thanks to Chocolate Rose! The bread is fabulous with one exception: occasionally it feels like I'm biting a piece of sand. I read earlier in the thread that it could be caused by the brand of psyllium husk powder, so I wanted to let everyone know the brand Yerba Prima may cause this, but it definitely gives it a blue or purple color. Going to swap the brands tomorrow. Everything else was just perfect!
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Old 11-06-2012, 04:58 PM   #107
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I'm with Ginaaaaaa on this one, just grind them up a bit in a coffee grinder.
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Old 11-06-2012, 05:36 PM   #108
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Chocolate Rose, I've not actually made this recipe. I'm just amused by all the different results and the excitement! I already know that my pysillium husks are no good for this recipe - too gritty!
Oops, Sorry! I guess I got confused.
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Old 11-06-2012, 06:48 PM   #109
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KimNChicago

Too late darn it....

I bought that brand of psyllium yesterday and I had dark purple
rolls. Bleeeech.......it goes back to Sprouts tomorrow.
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Old 11-06-2012, 07:06 PM   #110
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How do you think this bread would work for Thanksgiving stuffing? I'm thinking about baking it, cubing it, baking it again to dry it out, and then proceeding normally with my stuffing recipe. I would SO love it if there was a way to make stuffing that tasted good.
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Old 11-06-2012, 07:59 PM   #111
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Per 1/5 Recipe: 190 Calories; 13g Fat; 7g Protein; 14g Carbohydrate; 10g Dietary Fiber; 4g Net Carbs

Per Whole Recipe: 948 Calories; 65g Fat; 35g Protein; 68g Carbohydrate; 49g Dietary Fiber; 19g Net Carbs
Thank you, Linda Sue!
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Old 11-06-2012, 08:05 PM   #112
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How do you think this bread would work for Thanksgiving stuffing? I'm thinking about baking it, cubing it, baking it again to dry it out, and then proceeding normally with my stuffing recipe. I would SO love it if there was a way to make stuffing that tasted good.
Chocolate Rose - I'm not sure, I do think you would need to use plenty of sage/poultry seasoning for flavor in the stuffing. I really like the rolls but they are a very mild taste to me and I like highly seasoned stuffing. Try a tiny bit, maybe one roll, to test; that way you won't be out a lot if it doesn't work to your liking.
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Old 11-06-2012, 08:11 PM   #113
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Chocolate Rose - I'm not sure, I do think you would need to use plenty of sage/poultry seasoning for flavor in the stuffing. I really like the rolls but they are a very mild taste to me and I like highly seasoned stuffing. Try a tiny bit, maybe one roll, to test; that way you won't be out a lot if it doesn't work to your liking.
Good idea!! I'll try to do some experimenting this weekend.
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Old 11-07-2012, 09:13 AM   #114
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I'm still unsure why you need to grind the whole husks. Mine are the Now Brand that come in a big jar and I haven't cooked with them yet. But they are fluffy little husks - smaller than wheat bran, but about as fluffy. Why can't you just use the whole husks in this recipe?

I did try a test to reconstitute them. I used 1 tablespoon and 3/4c water (12 tablespoons) and I got a very thick gel/pudding. Didn't eat it. Was just checking to see how it handles water...

TIA! Great pics!!!
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Old 11-07-2012, 09:59 AM   #115
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I think the reason she uses the powder is because they are less gritty. Even though its fine the whole husk would result in a gritty texture and I think that a few people have complained about it.

I have noticed when I use it in the cream of wheat cereal that it is less gritty when I grind the whole husk into a powder.
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Old 11-07-2012, 11:04 AM   #116
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Thanks girl!
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Old 11-07-2012, 02:24 PM   #117
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Onward and Upward for Psyllium Bread

After making dark purple rolls and bread, I almost threw up my
hands in defeat.....But NO....I am going to use the psyllium
that Maria uses "Jay Robb Psyllium Husks" I ordered them online.
Sprouts, the market whom I purchased the last psyllium, was very
kind and understanding about me not wanting to eat purple sandwiches,
and gave me full refund. So now i wait for the J.Robb to come
in. Might take a week??
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Old 11-08-2012, 03:32 AM   #118
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Haven't tried these yet but will soon. It'll be interesting to see how they turn out. The psyllium husks I get are in a bulk bin at a nearby store and I don't know what brand they are. We'll see!
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Old 11-09-2012, 03:55 PM   #119
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It takes about 1/2 cup(8T)husks ground to get 5T of ground husks. The difference could mess up the finished product.
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Old 11-09-2012, 04:58 PM   #120
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LADEE

I grind and then measure and then weigh it out on your scale.

I got one oz. and for the almond flour 5 oz.
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