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Old 11-14-2012, 09:17 AM   #121
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Quote:
Originally Posted by ladeeda View Post
It takes about 1/2 cup(8T)husks ground to get 5T of ground husks. The difference could mess up the finished product.
Well that would explain why some are having to bake it longer and are getting results of a wet interior. If it takes more whole husk to make a powder and people are only using 5 tbsp of whole husk they are not using the same amounts.

Thanks for posting your results, I never measured the whole husk that I used to get it powdered.
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Old 11-14-2012, 06:24 PM   #122
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I ground my own husks and used the coconut flour alternative with the egg whites. OMG these turned out perfect!
I botched a batch using the wrong kind of baking powder. the no sodium powder keeps them from being too salty.
No coconut taste and probably less calorie dense than the almond flour. Got six of them in my muffin top pan

Coconut buns.jpg
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Old 11-14-2012, 06:32 PM   #123
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And here is the inside of the bun made with the coconut flour

Coconut bun inside.jpg
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Old 11-14-2012, 06:49 PM   #124
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Great pics!! They look just like mine. Awesome!
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Old 11-15-2012, 06:47 PM   #125
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I had a heck of a time with this recipe! I took the suggestion of doubling the recipe and putting it in a small loaf pan. I also took out two bun sized balls to test out. It was in the oven for 95 minutes, yes, 95!!! Took it out, still gooey in the middle. Ended up taking it out, letting it cool a bit then slicing and putting back in the oven. Only the crust seems edible at this point.

I'm using Honeyville almond flour.

Any ideas?

Last edited by misslatte; 11-15-2012 at 06:49 PM..
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Old 11-15-2012, 07:05 PM   #126
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I need advice please...

First, I'd like to thank all of you for sharing your recipes, it's has really helped me. You guys are awesome.

I tried this recipe and had similar results as some of you, the main question is...when you use psyllium powder, do you notice it seems like there's some sand in the bread? I use Now powder and I also put it in the magic bullet and ground it very fine and it's the same.

Thanks....
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Old 11-15-2012, 07:11 PM   #127
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I didn't notice a 'sand'-like texture - this is what mine looks like, it's super powdery. I've had great success with Maria's cinnamon rolls so I know it works, just not sure what happened with the bread.
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Old 11-15-2012, 07:23 PM   #128
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Mine was a lot like yours, moist in the middle. My first batch I made muffin tops and even though they had air pockets, it worked better than my second batch made into a loaf which rose really nice but fell, moist in the middle and a big air pocket.

We felt like there were a few grains of sand in the muffin tops and also the top crust of the loaf and I was curious if this might be the brand I'm using or just the way psyllium powder is in baking. Thanks for your reply.
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Old 11-15-2012, 08:07 PM   #129
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I originally had no luck with the almond flour version. They looked amazing but when you cut into them they were all hollow and spiderwebby. I tried three times to get them right but figured it was the physillium husks which I ground into my own powder or else the almond meal which I purchase from the bulk barn here in Ontario.

I decided to try the coconut flour version and voila I finally got the recipe to work. Bonus for me as coconut flour is cheaper than almond flour here.

I know Maria said that she really only had good results baking on a sheet pan rather than a loaf pan so this might have something to do with results.

I encourage you to try the coconut version if you can not get the almond flour version to work.
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Old 11-16-2012, 10:27 AM   #130
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This thread is making my head spin. I need a summary of the brands that work best and the weight measurements.

Ok, I will try to do that myself later today.

I need a bread for Thanksgiving stuffing. I don't know, maybe I will just use a version of the OMM bread.
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Old 11-17-2012, 11:57 AM   #131
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Quote:
Originally Posted by kitten1972 View Post

I need a bread for Thanksgiving stuffing. I don't know, maybe I will just use a version of the OMM bread.
Not meaning to hijack this thread, but, wanted to share with you what I use for my stuffing. Google this --> Healthy Living How To Dress Rehearsal. Works wonderfully! This year I'm making a batch with almond flour/flax and another batch with pecan meal/flax. Good stuff!
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Old 11-21-2012, 09:38 AM   #132
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I had to go out of town unexpectedly (mom ill, died on Sunday) and thought I'd only be gone three days. Ending up being gone a week. I left without any of my lc food items and have ended up spending a fortune trying to stick with my lchf woe. But, I wanted to let you know that I did find the NOW brand of psyllium husk powder that I use in the subs at Super Supplements!! YAY! And, since I didn't bring my muffin top pan with me, I just formed the dough into 8 rolls and cooked them on a cookie sheet. They turned out perfectly! So, if you are looking for a psyllium husk powder that works in this recipe and have a Super Supplements nearby, you can avoid having to order and wait for it to arrived.
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Old 11-21-2012, 04:19 PM   #133
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So sorry to hear of your mom passing.
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Old 11-21-2012, 07:28 PM   #134
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ChocolateRose - my condolences on the loss of your Mom. Thoughts are with you.
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Old 11-21-2012, 08:31 PM   #135
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Dear Rose,

Please know we feel for your loss.
Thanks for telling us about the Now Psyllium Husk Powder.
You are really strong staying on your LC program.
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Old 11-22-2012, 11:27 AM   #136
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Thanks, you guys!! It's never easy, is it.
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Old 11-24-2012, 03:20 PM   #137
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I love Maria and her blog!!! She is a genius with her recipes!
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Old 11-25-2012, 04:27 PM   #138
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Chocolate Rose and all who make the sub buns

I made 6 sub buns from the recipe using almond flour and
the J.Robb psyllium husk powder that Maria uses.
They came out ok. Puffy and with nice holes, like your pictures only
when I made a sandwich, they were too dry.
Voila! I made French Dip Sandwiches.....

BARBO'S FRENCH DIP SANDWICHES
Sub Buns cut in half
Cooked a package of Steak UUmms, set aside.
On one side of the bun I had *carmelized onions,
some peppers sauted(opt)Then the meat, then some
brie cheese. Place in nuker for about 20 seconds.

FRENCH DIPPING SAUCE:
Pour out enough beef broth for the number of sandwiches you are making.
Onion powder/or garlic
Black pepper
Dash of salt
Heat. Serve in a ramekin along side each sandwich

*CARMELIZED ONIONS

I cook a big skillet of onions about once a month.
Sliced thin, and cooked low with clarified butter (Ghee)
and peanut oil.It takes patience but worth the time.
Put them in ramekins, enough for two servings each.
Freeze
Lovely to have on hand for all kinds of cooking
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Old 11-25-2012, 05:27 PM   #139
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Quote:
Originally Posted by Barbo View Post
I made 6 sub buns from the recipe using almond flour and
the J.Robb psyllium husk powder that Maria uses.
They came out ok. Puffy and with nice holes, like your pictures only
when I made a sandwich, they were too dry.
Voila! I made French Dip Sandwiches.....
Sorry they turned out too dry! But, glad you found a solution! I'm still making these every week and loving them.
One of my favorite things to do is to cut them in half and put cut side down in a pan with hot bacon grease. It crisps them a bit and gives them awesome flavor.
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Old 12-06-2012, 10:58 PM   #140
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A huge thank you to everyone who has been making these and updating with the results! I have made 2 batches of these, using almond flour. I don't have blanched or very fine ground so I end up with little pieces of almond, and it still turns out fine. I guess it's more like a seed bread in texture. I'm so happy the coconut flour version is working out too, I was going to try that next! I've made subs, rolls, and pizza crust. This is the best bread recipe I've found (and I've tried many), without getting into too many specialty ingredients.
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Old 12-08-2012, 03:41 PM   #141
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I can't seem to find the video of her making these?

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Old 12-08-2012, 04:16 PM   #142
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Go onto her blog and into the July postings, if you scroll down you will find it. Good luck!

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Old 12-28-2012, 10:22 AM   #143
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Maria posted this recipe on Facebook and I made it last night, it was so good!! The best crust recipe I've ever tried!! You can pick it up and eat it just like regular pizza and no funny tastes!! I just put mozzarella and pepperoni on it and forgot to put any pizza sauce on but it was still yummy!! lol I left out the protein powder because I didn't have unflavored.

Healthified" Pizza Crust

1 1/4 cup almond flour
1/4 cup Jay Robb protein powder (unflavored)
4 TBS Psyllium husk powder
1/2 tsp salt
2 TBS grated parmesan
1 TBS Italian spices
2 tsp baking powder
2 eggs
1 cup boiling water
butter or coconut oil (for brushing)
(Toppings of your choice)

Preheat oven to 375 degrees. Combine all dry ingredients and mix until blended. Add eggs and mix until well combined. Add boiling water and mix until dough thickens and start to stick to beaters. Place ball on greased baking sheet. Spray a piece of parchment with oil and place on to of the dough to help spread without sticking. Use a rolling pin or your hands to spread the dough into a 16 inch round. Dough will raise 2-3 times its size so make the thickness one third of what you want the final pizza to be (I like a 1/4 inch thick crust so I start with about 1/8 inch or less thickness).

Place in oven and Bake for 25 minutes. Remove crust from oven and brush with butter of coconut oil and return to oven. Broil for 5-10 minutes or until crust is crisp. Add topping and broil for another 8-10 minutes until cheese is melted and starts to brown. Makes 6 servings.

NUTRITIONAL COMPARISON (per serving)
Traditional Pizza Crust = 262 calories, 7.6g fat, 6g protein, 43g carbs, 1.7g fiber (41.3g effective carbs)
"Healthified" Pizza crust = 197 calories, 13.7g fat, 9.4g protein, 9.4g carbs, 5.5g fiber (3.9g effective carbs)
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Old 12-28-2012, 10:24 AM   #144
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For some reason it's only letting me upload one pic at a time on my iPad.
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Old 12-28-2012, 10:26 AM   #145
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Quote:
Originally Posted by Ginaaaaaa View Post
Maria posted this recipe on Facebook and I made it last night, it was so good!! The best crust recipe I've ever tried!! You can pick it up and eat it just like regular pizza and no funny tastes!! I just put mozzarella and pepperoni on it and forgot to put any pizza sauce on but it was still yummy!! lol I left out the protein powder because I didn't have unflavored.
Thanks for letting us know. I was going to make it last night, but we needed to deal with some leftovers. I'm definitely going to make it tonight!
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Old 12-28-2012, 05:30 PM   #146
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I also made this pizza crust last night too! I used diced cooked chicken breast, chopped asparagus spears, caramelized onions and mozarella. This is by far one of the best gluten free pizza crusts ever and will now be a staple in my house. Plan on making up a bunch, cooking and freezing them so I can always have my pizza!

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Old 12-28-2012, 06:55 PM   #147
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Awesome. I went out and bought psyllium husk powder today JUST to try that pizza crust. Test run tomorrow.
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Old 12-28-2012, 07:03 PM   #148
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Sippo

Your the only one I saw who used coconut flour so I have a few questions if you don't mind. How many egg whites did you use? What size were the eggs? What brand of coconut flour did you use? How long did you bake them and at what tempature? Tried to edit your name but it won't let me sorry!




Quote:
Originally Posted by shipoo View Post
I ground my own husks and used the coconut flour alternative with the egg whites. OMG these turned out perfect!
I botched a batch using the wrong kind of baking powder. the no sodium powder keeps them from being too salty.
No coconut taste and probably less calorie dense than the almond flour. Got six of them in my muffin top pan

Attachment 47176
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Old 12-29-2012, 07:09 AM   #149
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Hi Teresa, to answer your questions
.
How many egg whites did you use? I used the liquid egg whites in the carton. I used one cup of them. The small cartons have two cups of egg whites.

The coconut flour I use I buy from the bulk barn here in Southern Ontario - you just scoop it out of the big containers they have in store so there is no brand name on it.

I baked them one hour at 350 degrees in my muffin top pan for the rolls.

Hope this helps!
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Old 12-29-2012, 02:31 PM   #150
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I've used my bobs red mill in the past with some baking recipes and have noticed that sweet taste thats why I was asking.
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