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Old 12-31-2012, 10:47 AM   #151
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Ground chia seed could be a sub for the psyllium husk-congeals similiar to the gound psyllium-this recipe is dependent on the mucilage-some people also sub Metamucil for it as well in baking. Oat bran is another sub available and will add 12 net carbs to the entire recipe or about 5.7 to 6.3 net carbs each roll-still a good carb bargain.

Last edited by lisabinil; 12-31-2012 at 11:01 AM..
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Old 12-31-2012, 05:38 PM   #152
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Old 01-02-2013, 10:49 AM   #153
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I just whipped up a batch of these rolls a d thought I would show what the dough looks like before baking in my muffin top pan. I will post another pic after they're done baking. Please excuse my pan, its yucky looking from using baking spray on it. lol
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Old 01-02-2013, 10:59 AM   #154
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Originally Posted by Ginaaaaaa View Post
I just whipped up a batch of these rolls a d thought I would show what the dough looks like before baking in my muffin top pan. I will post another pic after they're done baking. Please excuse my pan, its yucky looking from using baking spray on it. lol

Neat!

I really want to make these and the pizza crust but don't like the sand like texture result using my NOW psyllium husk powder. Any suggestions other than order the Robb brand. Thanks for any help!
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Old 01-02-2013, 11:12 AM   #155
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Neat!

I really want to make these and the pizza crust but don't like the sand like texture result using my NOW psyllium husk powder. Any suggestions other than order the Robb brand. Thanks for any help!
Oh no! I orderd the NOW psyllium husk powder just yesterday! I didn't realize the brand mattered. I guess I will try it and see. It should be here on Friday, along with my new muffin top pan.
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Old 01-02-2013, 11:19 AM   #156
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I've made the pizza crust twice now with the NOW brand psyllium husk powder, and everyone was very impressed with it. I also used almond meal (the kind from Trader Joe's that is not blanched) and while very dark looking, the pizza crust tasted great and help up well. I'm going to be trying the sub recipe in my new muffin top pans soon.
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Old 01-02-2013, 11:21 AM   #157
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Oh no! I orderd the NOW psyllium husk powder just yesterday! I didn't realize the brand mattered. I guess I will try it and see. It should be here on Friday, along with my new muffin top pan.
Mine are in a container, some use the Now in the bag, maybe it's just me I don't know. I even grind the powder more an there's still a gritty feeling.
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Old 01-02-2013, 11:21 AM   #158
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Neat!

I really want to make these and the pizza crust but don't like the sand like texture result using my NOW psyllium husk powder. Any suggestions other than order the Robb brand. Thanks for any help!
I use Organic India brand. Make sure you're using the powder and not the whole husk because it will affect the outcome of the rolls. If all you have is the whole husk you can grind it in a coffee grinder to a fine powder.

Here they are right out of the oven. After they cool I will post a pic of one cut open.
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Old 01-02-2013, 11:23 AM   #159
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I use Organic India brand. Make sure you're using the powder and not the whole husk because it will affect the outcome of the rolls. If all you have is the whole husk you can grind it in a coffee grinder to a fine powder.

Here they are right out of the oven. After they cool I will post a pic of one cut open.
awesome tyvvm
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Old 01-02-2013, 11:26 AM   #160
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maybe I just have a bad lot, idk
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Old 01-02-2013, 11:39 AM   #161
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Here is one cut open. I was going to post a pic of my tuna roll with this one but for some reason it will only let me post one pic at a time, so I will post it next.
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Old 01-02-2013, 11:42 AM   #162
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Tuna roll
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Old 01-02-2013, 11:46 AM   #163
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maybe I just have a bad lot, idk
Idk some say that different brands work differently but I've only used the organic India brand. When I run out I'm going to try a different brand and I will report back with the results and brand.
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Old 01-02-2013, 11:47 AM   #164
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I love all of your pics Gina. That will help so many . Thanks

The coconut flour pics too. Great looking. I want to try these.

Pizza is great too.

Last edited by rosethorns; 01-02-2013 at 11:53 AM..
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Old 01-02-2013, 11:52 AM   #165
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Thanks Esther! I know I love seeing pics.. it does help to see whatever I'm making is suppose to look like.
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Old 01-03-2013, 05:09 AM   #166
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Thanks Esther! I know I love seeing pics.. it does help to see whatever I'm making is suppose to look like.
I have to agree. I love the pics Definitely convinces me I need to try these
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Old 01-04-2013, 08:07 AM   #167
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I just whipped up a batch of these rolls a d thought I would show what the dough looks like before baking in my muffin top pan. I will post another pic after they're done baking. Please excuse my pan, its yucky looking from using baking spray on it. lol
If you want to fix the yucky pan, spray oven cleaner on it!. Leave outside for 5-10 minutes and then use papertowel to wipe off the gook. Then wash with hot soapy water. It should come out clean as new. I do this with all my bakeware and glass baking pans that get that nasty sticky coating from the plasticized cooking oils.

I know the oven cleaner can says not to use on regular pans etc. but 5 or 10 minutes at a time have never damaged my pans, I've used this trick for years to clean all my pans.
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Old 01-04-2013, 09:32 AM   #168
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Thanks for the tip!! I use glass pans as well so I will try it on those too. The inside of the pans don't get yucky, it's just on the outside where it gets overspray and even wiping it off with a paper towel never works!

Thanks again Deb
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Old 01-04-2013, 09:34 AM   #169
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you're welcome, let me know if it works for you, K?
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Old 01-04-2013, 09:50 AM   #170
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Will do!
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Old 01-04-2013, 01:24 PM   #171
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I made her pizza last night it was delish!!! I'll probably bake these over the weekend
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Old 01-04-2013, 04:49 PM   #172
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Has anyone tried the low carb "paleo bread" made by Julian Bakery?? The ingredients sound almost identical to this recipe... and I just picked up a loaf from the only store that carries it in my state.. which is over 2 hours away... I got the 1 net carb coconut flour paleo bread... it's frozen, and I haven't had a chance to try it yet.

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Old 01-04-2013, 05:25 PM   #173
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My experience with Julian Bakery low carb breads were not favorable. I had a high blood sugar response from eating one slice of their 1 carb bread. I think it said there were 13 carbs and 12 gm of fiber. Its been a few years since, so hopefully things have changed. I have not tried this new bread but looking at the ingredients it seems like the carb count would be right. I just looked at their site and their bread is now lab tested so that's encouraging!!

I may order some from their site. Thanks for posting!
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Old 01-04-2013, 05:42 PM   #174
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Has anyone tried the low carb "paleo bread" made by Julian Bakery?? The ingredients sound almost identical to this recipe... and I just picked up a loaf from the only store that carries it in my state.. which is over 2 hours away... I got the 1 net carb coconut flour paleo bread... it's frozen, and I haven't had a chance to try it yet.
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I was thinking the same thing, the ingredients look very similar to the Julian Bakery paleo almond or coconut flour breads. I have some of the coconut and I'm planning on tryin both versions of the sub roll recipe this weekend (if my psyllium husk powder arrives today from Amazon like it is supposed to!) I can report back after that. I actually hope the recipe is better than the Julian bread, while I think it tastes fine, I don't love it.

BTW, Julian Bakery has recently reforumlated their Carb Smart #1 and Carb Smart #2 breads, they are supposed to be much lower carb overall now. Info is on their website. There is also a recent thread on Julian Bakery in the Main Low Carb Lobby subforum.
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Old 01-04-2013, 06:45 PM   #175
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No problem, Ginaaaaaa! I am planning on making a breakfast sammie with it tomorrow, I will let everyone know how it is. It seems it is 6 total carbs per slice now.. and 5 grams of fiber - leaving that 1 net carb.... pretty excited!
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Old 01-04-2013, 07:36 PM   #176
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I made the rolls in my whoopie pie pan a little while ago. Six nice round rolls came out! I used the regular almond meal (not blanched) so mine are really dark and rustic looking. I tore one open hot out of the oven to see what it looked like inside and to make sure it was done, and it collapsed. I also tasted a bit of it and am hopeful it will taste better when they are like fully cooled and made into a sandwich.
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Old 01-05-2013, 05:50 AM   #177
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I make these rolls all the time now, but I do not like them wet. I can taste the psyllium then, and I'm not too fond of that flavor. But if you split the rolls and toast them, you can fool yourself into thinking it is real bread. Just remember to toast it, not to nuke it for best flavor.
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Old 01-05-2013, 08:56 AM   #178
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Originally Posted by Speck333 View Post
I made the rolls in my whoopie pie pan a little while ago. Six nice round rolls came out! I used the regular almond meal (not blanched) so mine are really dark and rustic looking. I tore one open hot out of the oven to see what it looked like inside and to make sure it was done, and it collapsed. I also tasted a bit of it and am hopeful it will taste better when they are like fully cooled and made into a sandwich.
Attachment 47821
Those look beautiful (I see that deflated one in the back, though!) Did the others hold their shape after they cooled? How did they turn out?

I made her cinnamon buns with basically the same recipe and they were gorgeous until I tried to put the final cinnamon-butter glaze on in the last 15 minutes and they collapsed like hot balloons. Taste was wonderful, but they were too dense to eat.
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Old 01-05-2013, 08:59 AM   #179
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Has anyone tried both versions of these -- coconut flour and and almond flour? What are the differences in texture, flavor, cooking experience, etc. Which did you like best?
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Old 01-05-2013, 09:35 AM   #180
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I've done both and I like both. I think the almond flour rolls were a little bigger. I use coconut flour because the baked rolls are half the calories of the almond, although slightly higher in carbs.
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