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Old 01-18-2013, 06:58 PM   #1
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I found a new bread recipe!

So, I found this blog on pinterest. Google: lowcarbsosimple.

I have tried many, many LC bread recipes and this is, hands down, the best I've come across without buying any special ingredients. I found an unopened 3 lb bag of almonds in my freezer that expired in 2009 from Costco. I tasted one - it didn't taste rancid so I decided to give this bread a try - it would be practically free, I figured. I first ground the almonds in my Ninja, then I turned them into almond butter in my ancient, can't handle hard nuts food processor.

My bread baked up beautifully but I was very skeptical as I had just made Maria's healthified sub buns with both coconut flour and almond flour and tossed the results in the trash as I couldn't even get them down the gullet. (Sorry, Maria, I don't know what I did wrong but I must have messed something up as they were inedible.)

I first tried a slice warm with butter. Nope, it was just off, not for me. But I thought it had some potential, I could eat this toasted and soak up my egg yolk for breakfast to disguise the almond taste.....what else could I do with this bread, what do I miss? She says it's good toasted with SF jam but I despise SF jam, the artificial sweeteners are just ghastly, IMHO.

Garlic toast, I miss garlic toast!!! So I buttered both sides, sprinkled with garlic salt and plopped it into my frying pan, topped it with some cheese and... Yum!

What else do I miss? Croutons! I diced up the remainder of the bread and made croutons for my salads.

This bread isn't going to fool anyone into thinking it's real bread made with wheat and yeast but it is not bad as a low carb alternative in my opinion. I am so glad I ran across this recipe and plan on making it again!
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Old 01-18-2013, 07:02 PM   #2
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Seems too easy! I might try it this weekend. Did you use a silicone loaf pan? I don't think I have one, not sure if it is really critical.
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Old 01-18-2013, 07:03 PM   #3
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No, I used a glass pan as that's all I have and I baked for 40 minutes.
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Old 01-18-2013, 07:07 PM   #4
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Originally Posted by beachbumwannabe View Post
No, I used a glass pan as that's all I have and I baked for 40 minutes.
Thanks, I do have a glass pan!
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Old 01-18-2013, 07:16 PM   #5
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I actually have all those ingredients! Thanks for posting!
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Old 01-18-2013, 07:18 PM   #6
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Like I said, this isn't going to fool anyone into thinking it's real bread but I was pleasantly surprised by it. The majority of LC breads I've tried either taste eggy because of the amount of eggs called for or for too many specialty ingredients.
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Old 01-19-2013, 10:41 AM   #7
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This is almond butter bread. It may not taste like wheat bread but it is the closet to the texture of wheat bread.

And I've used both blanched or unblanched Trader Joe almond flour to make my almond butter bread. Love it.
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Old 01-19-2013, 01:56 PM   #8
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Originally Posted by rosethorns View Post
This is almond butter bread. It may not taste like wheat bread but it is the closet to the texture of wheat bread.

And I've used both blanched or unblanched Trader Joe almond flour to make my almond butter bread. Love it.
The main difference between this and the other recipe seems to be that this one uses whey protein, which the author says helps increase the volume. It looks much "puffier" than pictures I've seen of loaves made without the whey protein. I guess I will find out when I make it!
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Old 01-19-2013, 01:59 PM   #9
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I'm going to try this one with the protein powder next time I make almond butter bread. I hope it adds something to the bread!!
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Old 01-19-2013, 03:02 PM   #10
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OH Thanks Misti. I guess I need to look at the recipe.
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Old 01-19-2013, 04:28 PM   #11
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Could this be made with almond flour instead of almond butter? What does grinding the almonds all the way into butter do for it? Is the almond flavor predominant?

I am tired of heavy, oily almond flour cakes and breads and have been looking for a way to lighten them up -- does the whey protein work to do that?
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Old 01-19-2013, 04:47 PM   #12
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Quote:
Originally Posted by dianafoot View Post
Could this be made with almond flour instead of almond butter? What does grinding the almonds all the way into butter do for it? Is the almond flavor predominant?

I am tired of heavy, oily almond flour cakes and breads and have been looking for a way to lighten them up -- does the whey protein work to do that?
I have made my own almond butter using almond flour and made bread with it. It doesn't taste oily and was dryer than made with store bought almond butter.

I talk about it in this thread

http://www.lowcarbfriends.com/bbs/lo...ter-bread.html

I think the almond butter keeps the bread from being too dry.

Last edited by Ginaaaaaa; 01-19-2013 at 04:50 PM..
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Old 01-19-2013, 05:32 PM   #13
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Diana .....try it try it. I love almond butter bread. There is no heavyness to it. It's like regular bread with a very soft texture. It really is amazing. I also make my almond butter with honeyville.
It is different from almond flour bread. It is so good.

Last edited by rosethorns; 01-19-2013 at 05:34 PM..
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