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Old 05-02-2013, 01:15 PM   #61
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I'm going shopping tomorrow and getting lots of fresh veggies so I can make grilled veggie sandwiches with this bread!! I can't wait!

I also thought about melting some butter on this bread and sprinkling a sugar/cinnamon combo on top for some cinnamon bread. I'm going to make it plain so I can use it for different things.
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Old 05-02-2013, 01:29 PM   #62
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I'm thinking sweet or savory empanadas might even be do-able with this batter. Sealing the edges will take some creativity, but do-able I think.
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Old 05-02-2013, 01:32 PM   #63
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A sweet cinnamon version sounds good, I was actually thinking about different flavors/seasonings for this bread but I love the original version so much I've not tried anything else. I'll be watching for other versions, if someone gets to it before I do please post your tweaks and results.
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Old 05-02-2013, 01:41 PM   #64
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I've was wondering about empanadas, but thought the batter was too runny. I used to make pumpkin empanadas w/carbalose flour and cream cheese. Worked out pretty good. I don't buy carbalose anymore.

The basic recipe for the dough was
3 ounces Cream Cheese
1/2 cup (1 stick) unsalted butter
1 cup carbalose flour

Last edited by jerikay; 05-02-2013 at 01:57 PM..
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Old 05-02-2013, 02:11 PM   #65
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Originally Posted by buttoni View Post
OMG, I just made the best tuna fish sandwich with this bread. The bread didn't dominate; the tuna fish dominated. This bread just got pushed up to "best" status, bumping my focaccia bread out of top slot for the best bread I've made since I started low-carbing. I was pretty sure it was worthy of that status just eating it buttered, then the pizza crust came out so good. But from now on, I'll be making this bread for all uses, exclusively. This one even trumps my Individual White Bread and Individual Chia Bread recipes I've grown so fond of. Can't believe it has taken me 4 years of bread experiments, but this one suits my palate to a "T".
I'm so happy you have found your forever bread.

I hope it will be mine too. I'll take your advice and play around with the ratio of the flours to replace the flax...if it works I'll post back here with my results.
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Old 05-02-2013, 02:28 PM   #66
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Originally Posted by Ginaaaaaa View Post
I'm going shopping tomorrow and getting lots of fresh veggies so I can make grilled veggie sandwiches with this bread!! I can't wait!

I also thought about melting some butter on this bread and sprinkling a sugar/cinnamon combo on top for some cinnamon bread. I'm going to make it plain so I can use it for different things.
I've dreamed about some delicious garlic bread w/ parmesan. I miss that sooo much.

Quote:
Originally Posted by buttoni View Post
I'm thinking sweet or savory empanadas might even be do-able with this batter. Sealing the edges will take some creativity, but do-able I think.
ooo! hope your empanada experiments work...more lovely options for the rest of us.
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Old 05-02-2013, 07:00 PM   #67
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My husband brought the protein powder in from the PO this afternoon and I
just whipped up a batch of the bread. I used a monterrey jack with cheddar mix and the mozzarella, and topped the bread with dried rosemary from the garden, dried thyme , basil and oregano and some Penzey's pizza seasoning. It smelled so good when it was baking. My husband said You sure know how to make it smell good around here! It just came out of the oven and I cut it into 9 pieces. I cut a little off one piece to taste and I can't believe the texture! It is wonderful, the most bread like of any lc bread I have tried.I like that the slices are thin, no trying to cut each slice in half for a sandwich. Thank you, Peggy, great recipe!

Dee

Last edited by mojave; 05-02-2013 at 07:01 PM.. Reason: spelling
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Old 05-03-2013, 09:18 AM   #68
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Oh, I'm delighted, Dee. I made a BLT for breakfast with two slices. Mmm, it sure was good, and those had been in the fridge a few days. I like the thin aspect, too. That slicing all the time gets to be a pain in the rear, doesn't it? And the slices never come out even for me. I'm so uncoordinated sometimes. I'm making a fresh batch today. Going to try half the sheet with no spices on top; half with cinnamon and sweetener for a breakfast "Cinnamon Toast" with butter. I'm really liking the neutral taste of this one, too. I think it's the whey protein that "neutralizes" the other flavors.
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Old 05-03-2013, 12:14 PM   #69
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OK, tonight's experiment is Crawfish Pies. I'll use my usual crawfish veggies/seasonings and see if this batter can be used that way. Stay tuned. If it comes out "presentable", I'll post, and we'll have our empanada answer if this works, too.
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Old 05-03-2013, 02:30 PM   #70
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waiting with bated breath for the results.. enjoy your efforts, I'm sure it will taste lovely.
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Old 05-03-2013, 03:33 PM   #71
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My slices never come out even either, Peggy. I'm going to try a batch of the bread without

the flax meal, I seem to mildly allergic to it. Will sub with something or other, maybe

wheat bran. So many possibilities!

Dee
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Old 05-03-2013, 05:18 PM   #72
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Throwing in my two cents....

Finally....I made the bread. It's very good. I baked it in a 9x13"
Pyrex with parchment. Sliced beautifully. I laid the slices on a
Silpat and flash froze them. This way they won't stick together.
It reminds me very much of Jennifer's sandwich bread.

Tonight I am making 'zoodles' steamed with Light Ragu and wonderful
Italian sausages that DH bought for me at Costco. The bread is lightly
buttered with brown butter ghee and will be toasted in a skillet.

I did an experiment with frozen green beans this morning making
a 'bean soup'...Cubed up bacon and fried it, also onion sliced thin and
fried just until golden. I steamed the beans and threw them in the
Vita Mix with one can of Swanson's chick broth, the onions, bacon,
s and p, Cholula hot sauce and let 'er rip until everything was smooth.
Oh I saved out some bacon and onions to put into each bowl. It's pretty
good. I miss real bean soup, it does not miss me however

Thanks Peg for another good recipe.
I am really waiting for your report. I noticed that it
was a nice thick batter.....
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Old 05-03-2013, 07:00 PM   #73
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That'll probably work Dee. Barbo, I'm glad you liked it, too. Say, that soup sounds good!

Well, the Crawfish Pies came out better than I ever could have imagined! They were SOOO good! It made me go out and grab the Hank William Jr. song "Down on the Bayou" on Youtube to add to the posting. That was my Dad's favorite song he would sing all the time when I was growing up. Made me kinda teary-eyed listening to it tonight. He did love good Cajun food, too!

I'll post the recipe in its own thread so it's more "searchable" later for people. Give me a few minutes to upload the pic to Photobucket and get it posted here.

Last edited by buttoni; 05-03-2013 at 07:02 PM..
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Old 05-03-2013, 08:20 PM   #74
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I made up another batch of bread today and left it plain so I could use it for different things. I toasted a small piece then spread butter on it and used a cinnamon/sugar mixture to shake on top. Tasted just like cinnamon toast!!

I made a grilled veggie sandwich today for lunch and it was amazing!! Love this bread!
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Old 05-04-2013, 07:30 AM   #75
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I made this last night with the seed mixture. It was outstanding. Definitely a keeper. It is so breadlike that it's hard to believe it is so low in carbs and healthy. Loved it. Thanks.
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Old 05-04-2013, 07:36 AM   #76
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Glad you ladies are enjoy this so much. I'm going to try the cinnamon toast next, Gina. But I have to make another batch to do that. My crawfish pies took all the last batch.
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Old 05-04-2013, 07:58 AM   #77
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My dh wants pizza from this dough. He even wants the seeds on his crust. I'm going to make a batch and a half, I think. He can have the seeds and I'll make plain.
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Old 05-04-2013, 11:50 AM   #78
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I just made this and had as a side with your chicken and dumplings. A fantastic lunch. I am amazed that the texture and taste is like high carb bread! Another winner for sure! Thanks Peggy!
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Old 05-04-2013, 01:24 PM   #79
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Peggy, we love this bread. I made a flax free batch yesterday for myself. I

subbed 1/4 cup Bob's wheat bran for the flax. I also added one Tbls buttermilk

powder, left out the vinegar. I sprinkled dried basil and a few Tbls of King

Arthur Flour's Cheddar Cheese Powder on top before baking. We just had

sandwiches with the bread, sliced deli turkey, smoked gouda and avocado.

Fantastic. I heated the bread up in the toaster oven for a few minutes, and it

warms it up just right. The texture of the bread is wonderful. My husband

couldn't stop commenting on how great it is . I could serve this bread to any

one and they would never know it is low carb. I'm bringing the makings for

several batches when we go to Colorado this month to visit our little grand

children. The kids will love it and their parents will , too, especially because

they are big on eating Gluten Free. Thank you!!!!: hugs:

Dee
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Old 05-04-2013, 01:56 PM   #80
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Glad the wheat bran subbed in OK, Dee. It always makes me feel good when the guys like something, because I think they are definitely pickier than even we are about low-carb foods. So every time I create something new in the kitchen, I ask my husband "Is this one good enough to post on the website?" He's brutally honest when he doesn't like something.
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Old 05-06-2013, 08:41 PM   #81
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Wow is this delicious! This tastes better than any high carb bread to me. I made a batch but didn't have almond flour on hand so I subbed Lupin flour instead. I used cheddar cheese. My spices were Beau Monde, Ceyenne and black pepper. I cut my loaf into 8 pieces. I thought I could because I saved calories and carbs subbing the Lupin flour. This bread is definitely going to be my only sandwich bread. I can usually detect flax; but I couldn't in this recipe. So glad I found a use for all the Lupin flour I have. I work long 12 hour shifts. So, nice to be able to bring sandwiches. Egg salad sandwiches tomorrow!
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Old 05-07-2013, 08:08 AM   #82
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Oh, that's nice to know about the lupin sub working. I'll have to try some in my next batch. I'm out....so looks like that will be today.
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Old 05-07-2013, 02:15 PM   #83
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Wow is this delicious! This tastes better than any high carb bread to me. I made a batch but didn't have almond flour on hand so I subbed Lupin flour instead. I used cheddar cheese. My spices were Beau Monde, Ceyenne and black pepper. I cut my loaf into 8 pieces. I thought I could because I saved calories and carbs subbing the Lupin flour. This bread is definitely going to be my only sandwich bread. I can usually detect flax; but I couldn't in this recipe. So glad I found a use for all the Lupin flour I have. I work long 12 hour shifts. So, nice to be able to bring sandwiches. Egg salad sandwiches tomorrow!
I'm excited to see about the Lupin flour sub too, it expands the options on how to make this bread.
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Old 05-08-2013, 10:40 AM   #84
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My netrition order is supposed to arrive today with my oat fiber and flax meal and I just realized that I forgot to order unflavored whey! I have vanilla, has anyone subbed that? Do you think it will lend too sweet of a flavor to the bread? I could just kick myself!

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Old 05-08-2013, 04:17 PM   #85
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Oh wow. Using lupin flour makes me want to make this ASAP. It will save me some calories.
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Old 05-09-2013, 02:16 AM   #86
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My netrition order is supposed to arrive today with my oat fiber and flax meal and I just realized that I forgot to order unflavored whey! I have vanilla, has anyone subbed that? Do you think it will lend too sweet of a flavor to the bread? I could just kick myself!

Your timing for being out of unflavored whey may work if you use Designer Whey. It's on sale this week here! Quite a good sale too.
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Old 05-10-2013, 08:47 AM   #87
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I know I am late to the party, but here I am.

I made this thicker so I could split it for toasting. It toasted up like an english muffin! It was full of nooks and crannies!
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Old 05-10-2013, 09:01 AM   #88
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I know I am late to the party, but here I am.

I made this thicker so I could split it for toasting. It toasted up like an english muffin! It was full of nooks and crannies!
did you double the recipe or cook it on a smaller pan...how did it come out thicker?
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Old 05-10-2013, 09:36 AM   #89
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I've thought about trying it thicker, too, DrJlo. I was just going to spread it into a smaller rectangle on my parchment. Glad to hear it toasted like an English Muffin! Now I'm definitely going to have to try that with my next batch. I'm out, so that'll be soon.
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Old 05-10-2013, 01:36 PM   #90
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The batter is thick enough to stay put in the position and thickness I wanted. And I threatened it with harm if it spread while baking.

I also sprinkled the top with parm in a can. It gave it a great flavor when toasted. My toaster has a bagel setting so I can toast just the cut side and not burn the parm side.

buttoni, I think it might be time to use the tuna cans for round english muffins. Thanks so much for this recipe.
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