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Old 05-10-2013, 04:19 PM   #91
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I made a thicker batch also. Came out great! I doubled the recipe.
drjlocarb, I have been thinking of the tuna can idea. King Arthur Flour sells English Muffin Rings, thought of ordering them when I need more deli rye flavoring and Vermont Cheddar powder.

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Old 05-11-2013, 09:04 AM   #92
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I'm glad this is going over so well with you ladies. I'm out and need to go make a fresh batch after lunch. I think I'll try thicker as well as your parm topping, Dee.
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Old 05-11-2013, 09:59 PM   #93
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I definitely need to try this! I love bread, but avoid wheat & prefer to not eat the ones made with all the rice and potato starches as they aren't low carb.

BTW, buttoni, I love your blog

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Old 05-12-2013, 09:57 AM   #94
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Thank you, Tracy. I'm glad you're enjoying browsing the recipes.

I made my last batch of this bread as 9 buns (half plain and half as cinnamon buns). Here's some pics of those:


Last edited by buttoni; 05-12-2013 at 09:59 AM..
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Old 05-12-2013, 10:48 AM   #95
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Next I'm going to run my coarse-grated cheeses through the food processor so it will blend with the flours better and not leave those visible cheese browned bits showing on the surface. Call me a perfectionist, but I don't want to see that on the surface of all my breads anymore.
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Old 05-12-2013, 04:47 PM   #96
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Those look so yummy Peggy!! Did you sweeten the batter for the cinnamon buns and then just sprinkle the cinnamon on the tops?

Are they easy to slice in two for sandwiches and fillings?
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Old 05-12-2013, 06:40 PM   #97
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They're thin, but I succeeded in slicing one laterally. Toasted that one. It was GREAT with butter. The other half was Great with blackberry SF jam. But I'll probably just use 2 for sandwiches since the carbs are so low. Two is what I used for my sandwich I made for supper with the leftover grilled GF hanger steak from yesterday. Man it was a good sandwich!

On the cinnamon version, I didn't sweeten the dough on mine. I just sprinkled a wee bit of cinnamon on top and sprinkled 1/4 tsp. Steviva atop each one.
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Old 05-17-2013, 12:40 PM   #98
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Peggy I have to tell you, this grain free frocaccia makes the best tuna salad sandwich. I toasted the bottoms of each slice then filled it with the tuna salad. It made a really yummy lunch! The bottoms were light and crispy, and the best part, there's no funny tastes!! I'm going to make a grilled cheese tomorrow.


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Old 05-17-2013, 01:14 PM   #99
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Dang....that sandwich looks soooooo good, Gina! and yes, it's the neutral taste I like so much on this bread. I think of bread as a mere vehicle for holding a sandwich and want to mostly taste the filling...not the bread. This one does that for me. It's just not an "intrusive" bread flavor.
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Old 05-17-2013, 02:07 PM   #100
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I made 2 batches of the bread - one the savory with spices, the other sweet with cinnamon and sweetener, I put a package of Duncan Hines frosting creations in it also, the cinnamon roll flavor. I decided to cut the bread this time so that it was really like slices of bread. I took my wonder bread sandwich container and used the bottom to cut the pieces of bread. I only got 6 slices from each but they are BIG slices. I kept the little extra pieces. I'll eat them with just a little butter on them with breakfast or dinner. I'm certainly not throwing anything away! Today I made a sandwich from leftover roast beef, spread the bread with roasted garlic and jalapeno mustard. I used 2 slices of bread but ate only half the sandwich, other half for lunch tomorrow.





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Old 05-18-2013, 08:59 AM   #101
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OMG those look just GORGEOUS, Tweaker! I'm so pleased with this bread, especially the smooth/slick surface it gets when baked. Kinda reminds me of breads with an egg wash on the surface that bakeries do.
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Old 05-18-2013, 10:36 AM   #102
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Yummy!! That roast beef sammy looks amazing TG!!
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Old 05-18-2013, 04:55 PM   #103
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BLT's!! This flat bread works for any type of sandwich!
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Old 05-18-2013, 05:15 PM   #104
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Originally Posted by Ginaaaaaa View Post
BLT's!! This flat bread works for any type of sandwich!
Awesome idea, looks great! I need to make more of this bread tomorrow.
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Old 05-18-2013, 07:34 PM   #105
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I am loving this bread! It can be made sweet or savory to your liking but what I like most is that it can be made so thin (or thicker if desired). I love sandwiches but didn't have them often because the bread (even low carb bread) is so filling, I felt stuffed. This bread is filling but light - if that makes any sense.
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Old 05-18-2013, 07:36 PM   #106
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OMG those look just GORGEOUS, Tweaker! I'm so pleased with this bread, especially the smooth/slick surface it gets when baked. Kinda reminds me of breads with an egg wash on the surface that bakeries do.
Thanks, Peggy. I agree with you, the surface of this is lovely, it looks professional.
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Old 05-18-2013, 07:40 PM   #107
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Originally Posted by Ginaaaaaa View Post
BLT's!! This flat bread works for any type of sandwich!
Looks good, Gina - the tuna sandwich you posted a few days ago looked really good too! (I think it was tuna, might have been chicken salad -- I think it was you, could have been someone else - - Anyway, all the sandwiches have looked yummy!). I can't wait for fresh garden tomatoes for sandwiches on this bread!
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Old 05-21-2013, 08:35 AM   #108
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I made 2 batches of the bread - one the savory with spices, the other sweet with cinnamon and sweetener, I put a package of Duncan Hines frosting creations in it also, the cinnamon roll flavor. I decided to cut the bread this time so that it was really like slices of bread. I took my wonder bread sandwich container and used the bottom to cut the pieces of bread. I only got 6 slices from each but they are BIG slices. I kept the little extra pieces. I'll eat them with just a little butter on them with breakfast or dinner. I'm certainly not throwing anything away! Today I made a sandwich from leftover roast beef, spread the bread with roasted garlic and jalapeno mustard. I used 2 slices of bread but ate only half the sandwich, other half for lunch tomorrow.





those breads are scrumptious looking! What a great idea about using the sandwich box as the cutter! you could use the bits as croutons toasted for salad, that's what I would try...yummo!
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Old 05-21-2013, 08:37 AM   #109
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BLT's!! This flat bread works for any type of sandwich!
wow, that looks wonderful...I have to get off my behind and make this stuff!
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Old 05-21-2013, 08:44 AM   #110
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I slapped 2 pieces around an oversize piece of sausage for breakfast today and this neutral bread taste DID NOT dominate, for a change. The sausage flavor was the primary flavor coming through. And I can't say that about many other low-carb breads I've used for sausage biscuits. I don't like LC breads whose flavor (or texture) "gets in the way" of the "main attraction" and that's the quickest way for me to wad up a recipe and toss it in the trash can. Just bein' honest. Bread, other than maybe a yummy taste of yeast, just shouldn't "get in the way" of the toppings/fillings I eat with it.
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Old 05-21-2013, 10:10 AM   #111
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I made a steak-um sandwich with grilled peppers, onions, mushrooms and cheese last night and it was amaaaazing!! I didn't get a picture because I was too hungry but man was it good!

I love being able to have any type of sandwich filling on this bread and not have the bread get in the way of the taste.

I'm making more bread today, I'm going to make a cinnamon raisin bread just for toasting. I will cut the raisins into smaller pieces to stretch them further so I can use less. I can't wait to have some cinnamon raisin toast for breakfast!
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Old 05-21-2013, 03:48 PM   #112
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i am going to have to try these, a change from the oopsie roll, which have saved my butt many times---love me some sammiches!!!
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Old 05-21-2013, 05:31 PM   #113
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I couldn't wait for breakfast to try this raisin bread. I put a tsp of cinnamon and a couple tbsp of xylitol in the dough.

I grilled then buttered a slice and sprinkled cinnamon sugar on top. If I closed my eyes I would have thought I was eating regular cinnamon toast!! I used granular xylitol mixed with cinnamon, the xylitol melted so it wasn't crunchy at all. Really good if you can afford a few raisins. I cut the raisins into small pieces and added them to the dough then sprinkled a few whole raisins on top after I rolled it out.

When I took it out of the oven it looked like a big rectangular chocolate chip cookie lol

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Old 05-21-2013, 06:29 PM   #114
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I like the cinnamon version, too, Gina. I'll bet the raisins would be real good in it and I'm thinking about trying raisins in a portion of my next batch. It really does taste like cinnamon toast to me, and I didn't even add cinnamon or xylitol to the batter.
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Old 05-22-2013, 03:32 AM   #115
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Is everyone still using the original version? I want o try this. I try to sty away from dairy as it bloats me up but my son is home from college and gave up wheat and he needs some sandwiches.
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Old 05-22-2013, 09:18 AM   #116
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I make the basic bread original version every time, Brenda. I just add spices and flavorings occasionally.
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Old 05-22-2013, 10:03 AM   #117
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I use the original version and like Peggy, I add whatever spices I feel like when I make it, or just leave it plain.
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Old 05-22-2013, 12:39 PM   #118
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Today's lunch, fish sandwich!!



I used leftover salmon from last nights dinner. I toasted the bread and used a homemade tarter sauce. Very yummy!
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Old 05-22-2013, 02:39 PM   #119
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Love all the food photos. If I ever get around the making any of the gazillion recipes I'm finding here, I'll try to take a picture of it!
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Old 05-22-2013, 06:41 PM   #120
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Deb34 - I did take some of the cut off pieces and crumble them up for bread crumbs, put them in a baggie and threw in the freezer. I'll keep adding to the bag and have crumbs when I need them. If crumbled up really fine I think they'll make an excellent casserole topping. (I'm talking about the spiced bread, the cinnamon bread I just ate the cut off pieces, toasted with butter.)

Brenda - I use the original version also.

Gina - Great looking fish sandwich - I'm smiling thinking how much we all love the pics of sandwiches, doesn't take much to make us happy, huh?
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