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Old 01-05-2013, 08:49 AM   #181
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Quote:
Originally Posted by Soobee View Post
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.
I like them toasted as well. This morning I cut a roll into thirds for thinner rounds and toasted on low a few times until they were lightly toasted and dryer. I then put butter and sf jam on them to have with my eggs and bacon.

I'm going to make some almond butter bread today for my daughter because she's wanting me to make it.
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Old 01-05-2013, 09:53 AM   #182
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Diana, yes, they've held their shape, but I haven't tasted them again yet. I will try the toasting trick.

Gina, I love the almond butter bread, I made "bagels" out of it using my new donut pan and have made buns before, too.
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Old 01-08-2013, 09:32 PM   #183
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So my psyllium powder finally arrived today, 4 days late (thanks, Amazon Prime ). However the warning label on it has made me scared to use it. I want to make the healthified sub rolls but I am afraid it is going to clog up my whole system. Please talk me down!
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Old 01-08-2013, 09:37 PM   #184
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So my psyllium powder finally arrived today, 4 days late (thanks, Amazon Prime ). However the warning label on it has made me scared to use it. I want to make the healthified sub rolls but I am afraid it is going to clog up my whole system. Please talk me down!
I've had three of the rolls I made out of the recipe to no ill effect. I had a cheeseburger, a tuna and cheese, and an egg/sausage/cheese. On three different days. I got six rolls out of the recipe. I don't think I would have more than one in a day. And it's not "clogging" I would worry about, it's the other
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Old 01-09-2013, 04:31 AM   #185
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Originally Posted by Mistizoom View Post
So my psyllium powder finally arrived today, 4 days late (thanks, Amazon Prime ). However the warning label on it has made me scared to use it. I want to make the healthified sub rolls but I am afraid it is going to clog up my whole system. Please talk me down!
I take psyllium every day in capsule form to keep things moving. Doesn't bother me at all. I don't cook with it, but very soon I will be making these rolls. I don't think you will have any issues whatsoever with using it for cooking.
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Old 01-09-2013, 09:54 AM   #186
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I haven't had any issues with these rolls, but I make sure to drink plenty of liquids, which isn't a problem for me considering I drink water all day, almost to the point of drowning myself lol. I really have to remind myself not to drink too much of it sometimes.
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Old 01-09-2013, 07:03 PM   #187
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I'm making these right now! I was very excited about how they looked. I used coconut flour, Walmart brand Metamucil ( much cheaper), 2 drops of sweetzfree, and a tsp. of corn flavoring. I am hoping they turn out great & will post a picture when they come out of the oven. Also I just hand mixed everything. Dry ingredients then eggs then boiling water. They were kind of elastic but were easy to form. I got 6 rolls and 1 hotdog bun.Just peeped in the oven and they look great!!
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Old 01-09-2013, 07:15 PM   #188
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Just a note: I looked at the ingredients of the Walmart brand metamucil in the store the other day and they are psyllium and sucrose. I don't know how much sucrose is in there, the carb count wasn't high, but just FYI.
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Old 01-12-2013, 04:37 PM   #189
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Finally made these with coconut flour, as almond flour products tend to sit like a lead balloon in my stomach!

They came out pretty good for a first try. I used NOW Brand psyllium husk powder (plastic bottle with orange label) and didn't notice any grittiness. The color was a little dark - kind of like whole wheat, which I always used to use so I don't mind it. I made 6 rolls and I cooked them for 55 minutes, next time I will try the full 65 minutes becuase they did sink in a bit on the bottom and they had spots inside that didn't seem fully cooked. But they tasted pretty good, and the texture was good. They really are almost exactly like the Julian Bakery coconut paleo bread but in roll form. I liked these better because of the nice crustiness of the outside. I calcuated about 12.3 g carbs, 9 g fiber, 3.3 g net carbs each for 6 rolls.

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Old 01-12-2013, 08:32 PM   #190
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Lovely, Misti!
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Old 01-13-2013, 05:27 AM   #191
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Those look beautiful, Mistizoom! I want to try these again, but I don't want to use up all of those expensive ingredients if they are going to sink. That has been my experience with both batches that I have made. Maria suggests cooking them longer (I think she has a convection oven, doesn't she? Those tend to cook things faster than a conventional oven, I think). Did the fact that the bottoms caved in a little affect how they tasted or the texture?
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Old 01-13-2013, 06:09 PM   #192
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Those look beautiful, Mistizoom! I want to try these again, but I don't want to use up all of those expensive ingredients if they are going to sink. That has been my experience with both batches that I have made. Maria suggests cooking them longer (I think she has a convection oven, doesn't she? Those tend to cook things faster than a conventional oven, I think). Did the fact that the bottoms caved in a little affect how they tasted or the texture?
Inside they looked a bit "wet" or "gummed up" in spots near the bottom, so I think the caving in was because those spots weren't fully cooked. It didn't really affect it too badly, the bottom part of the bun was a little tougher/chewier though. I do have a convection oven, I didn't realize that might help. I can try that next time. I ate one yesterday and today, plus DH had one. I'm putting the rest in the freezer, so it might be a while before I make them again.

ETA: I did make them with all egg whites. I used 1 cup of liquid egg whites from a carton for the coconut flour recipe. I didn't want to use up all my pastured eggs on these. Also, in reading the other comments, I think I may have spent too much time worrying about shaping them. Next time I'll just slap some dough on the pan. I did use a dark non-stick muffin top pan. Not sure if that affected anything or not. Might use a regular baking sheet next time as they didn't come anywhere near filling the muffin top pan sections. Also, after sitting a day in a ziploc bag on the counter they still tasted very fresh, but the whole thing was pretty soft - if you want a crusty crust I guess you need to eat them the same day.

Last edited by Mistizoom; 01-13-2013 at 06:15 PM..
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Old 01-22-2013, 10:12 AM   #193
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Metamucil Can't find the powder here....
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Old 01-23-2013, 11:35 AM   #194
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Made some hamburger buns today. Best recipe I have tried. When she says don't substitute, she means it.....
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Old 01-25-2013, 06:28 PM   #195
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I made these and shaped a couple like hot dog buns. Turned out pretty good.
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Old 01-26-2013, 09:29 AM   #196
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I love these buns, but when I ran out of my old psyllium husk (baggie, no name). I went to Sprouts and got some in bulk, the new buns have that grit taste. What brand is best for the no grit?

Note: For those who do Paleo, or primal, Natural grocers has psyllium seed powder. My son who does primal, says he can have this but not the husk. I made him some rolls last night with it. They can out purple, but looked just like the others. The dough was lumpier, so that was different. He is happy to have buns with his hamburger.

Debbie....
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Old 01-26-2013, 09:52 AM   #197
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Has anyone tried the calzone recipe she posted in the last few days? I'm assuming it'll be good since it's basically the sub recipe.
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Old 01-26-2013, 10:26 AM   #198
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Has anyone tried the calzone recipe she posted in the last few days? I'm assuming it'll be good since it's basically the sub recipe.
On my to-do list. I bought the Jay Robb psyllium husk and can grind it if necessary. Had to order it through Whole Foods, but they can sell you just one bag of it, don't have to get a carton.
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Old 01-26-2013, 09:00 PM   #199
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I have been lurking on this thread for a while, just waiting until I could get over to Whole Foods for some psyllium husk fiber. I got the NOW brand in the jar, but I haven't made the rolls yet. When I do, I will post my experience with it, good or bad. I've got my fingers crossed, but I'm expecting a flop. We'll see.

I have some questions/comments based on things I've already read.


Quote:
Originally Posted by Mistizoom View Post
Inside they looked a bit "wet" or "gummed up" in spots near the bottom, so I think the caving in was because those spots weren't fully cooked. It didn't really affect it too badly, the bottom part of the bun was a little tougher/chewier though. I do have a convection oven, I didn't realize that might help. I can try that next time. I ate one yesterday and today, plus DH had one. I'm putting the rest in the freezer, so it might be a while before I make them again.
What about de-panning them and flipping them over and sticking them back in the oven to firm up the bottom side? Do you think that would work?

To those that flopped, do you think maybe the recipe is just a little too heavy handed on the psyllium fiber? 5 tablespoons is more than 1/4 of a cup. Seems like a lot to me. Maybe if you cut it back to 3 tbsp, that would yield better results. Just a thought. If I see ANY potential with this recipe, I'm going to tweak and try a few different versions because I've been looking for a really good roll/hamburger bun for quite a while. I hope we can figure this out!
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Old 01-26-2013, 09:14 PM   #200
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I have been lurking on this thread for a while, just waiting until I could get over to Whole Foods for some psyllium husk fiber. I got the NOW brand in the jar, but I haven't made the rolls yet. When I do, I will post my experience with it, good or bad. I've got my fingers crossed, but I'm expecting a flop. We'll see.

I have some questions/comments based on things I've already read.




What about de-panning them and flipping them over and sticking them back in the oven to firm up the bottom side? Do you think that would work?

To those that flopped, do you think maybe the recipe is just a little too heavy handed on the psyllium fiber? 5 tablespoons is more than 1/4 of a cup. Seems like a lot to me. Maybe if you cut it back to 3 tbsp, that would yield better results. Just a thought. If I see ANY potential with this recipe, I'm going to tweak and try a few different versions because I've been looking for a really good roll/hamburger bun for quite a while. I hope we can figure this out!

I haven't had any that sunk in but I think I read somewhere that over mixing the dough could cause that to happen. Once I pour the water in I just mix it until all the water is mixed in and its smooth.

This is the best bread replacement I've found so far, I like the pizza crust too!!
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Old 01-27-2013, 06:34 PM   #201
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As promised, I am back with my review for these rolls.

First of all, I used the NOW brand Psyllium husk powder. Mine didn't seem gritty at all, so I didn't bother to run it through the Magic Bullet. Every now and then you get a little bite of "grit" in the finished product, so I might want to process the psyllium next time. They didn't turn the finished product purple at least. I used Bob's Red mill almond meal, and one whole egg. Others have tried egg whites, but I stuck with whole eggs in this case.

I halved the recipe because I didn't want to waste valuable almond flour in case they flopped.

I followed the recipe exactly as written, except I omitted the salt. We are trying to be a low-sodium household here, and baking powder has a lot of sodium in it. I think it definitely needed the salt. They taste flat without it.

I baked them in a muffin top pan and I got 3 big rolls, but I think if I had spread it out a little better I could have got 4. They are pleasantly brown looking and they do resemble whole wheat bread, as someone previously said.

I left mine in the oven for about 25 minutes, and then tore it open. It was ready. I think they have a pretty good texture for something as low carb as this. The outside is a bit crusty, and they have a chewy, slightly spongy interior. They won't make you forget about a big fluffy yeast roll from a restaurant, but for us low carbers, they are pretty good.

I have not tried eating them leftover, so I don't know how well they hold up. I also haven't toasted them, so I can't comment on how that would go. Overall, I am pretty pleased. I was never much of a fan of oopsies, and these are MUCH less hassle to make. No meringue whipping and folding into yolks They were in the oven in about 5 minutes from the time I decided to make them. Next time I will add some salt for sure and maybe a little bit of onion or garlic powder. They just need something to make the flavor pop a little.

I might try a little chia gel in place of the psyllium and see how that goes as well. If I do, I will come back and post my results here.

I hope my experience helps somebody who is thinking about making these. Overall I recommend them if you need something to eat your hamburger/hot dog/sandwich/sloppy joe on.
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Old 01-27-2013, 06:56 PM   #202
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I want to try these again because they are the closest to real buns as you can get. But the psyllium brand type scares me a bit. Too many are saying the Now brand has the sand grit, but does the J rob? I know the brand must matter because the bulk bin P husk from Sprouts was grounded in my coffee grinder and it still tasted like it had sand in them. So any feedback on what brand doesn't have sand? I also, don't want to waste my pricy Almond flour either.

I wish I knew what brand I used for that first batch. I bought that husk a long time ago. Whatever brand it was sure made great rolls

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Old 01-27-2013, 07:01 PM   #203
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Made these again tonight with a couple of changes. I used the convection setting on my oven - when I set it to 350 it automatically lowers it to 325. I also used the same carton of egg whites as before (I used 1 cup egg whites for the coconut flour recipe). And I mixed quickly and didn't spend much time forming them. I baked for the full 65 minutes. They didn't rise much at all but were cooked through. I think the temperature affects the rising - Maria's blog says they won't rise as much at a lower temp. I think next time I will either go back to regular 350 F or keep convection but set the heat to 375 which will lower automatically to 350. I'd like them to cook through and be nice and puffy. They taste good though. I'm using the NOW powder and they don't seem gritty to me. They do turn a "whole wheat" color, however, but not purple.
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Old 01-28-2013, 09:18 AM   #204
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I've made these a couple of times and they've turned out well for me. I use room temperature egg whites and boiling water.

The second batch I added a bit of unflavoured protein powder and that made them a bit denser which I prefer.
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Old 01-28-2013, 10:29 AM   #205
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I've made these a couple of times and they've turned out well for me. I use room temperature egg whites and boiling water.

The second batch I added a bit of unflavoured protein powder and that made them a bit denser which I prefer.
Do you use coconut flour or almond flour, how many egg whites do you use and how much protein powder? Thanks!
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Old 01-28-2013, 11:25 AM   #206
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Subbing. I found this recipe on pinterest last week and wanted to try it, I didn't know it was the same one here!

I bought husks so I guess I'll have to get some powder.
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Old 01-28-2013, 05:44 PM   #207
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Subbing. I found this recipe on pinterest last week and wanted to try it, I didn't know it was the same one here!

I bought husks so I guess I'll have to get some powder.
People have put the husks into their food processor/magic bullet but I don't know if that would be as fine as the powder from the factory. You could always try and see.
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Old 01-29-2013, 06:52 AM   #208
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People have put the husks into their food processor/magic bullet but I don't know if that would be as fine as the powder from the factory. You could always try and see.
I thought about doing that as well. Then I realized it doesn't matter because I'm out of almond flour
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Old 01-29-2013, 07:32 AM   #209
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Do you use coconut flour or almond flour, how many egg whites do you use and how much protein powder? Thanks!
I was a little mistaken, I just looked over my recipe again. I used 1 large egg and 53g of egg whites (carton) at room temperature and 10 grams of protein powder. I use almond flour/meal.
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Old 01-29-2013, 08:50 PM   #210
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I was a little mistaken, I just looked over my recipe again. I used 1 large egg and 53g of egg whites (carton) at room temperature and 10 grams of protein powder. I use almond flour/meal.
Would 53 grams of egg whites be equal to 1 egg white? I think 10 grams of protein powder is equal to a tbsp. I bet the protein powder would take away some of the moisture. I may try your version next. Thanks!
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