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Old 09-10-2013, 09:32 PM   #31
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I am thinking of maybe reducing the baking powder by 1/2 and seeing if I can make tortillas out of this recipe- by thinning out and spreading the dough into very thin flat disks and baking. I'll let you know what happens!
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Old 09-11-2013, 10:18 AM   #32
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I'll be curious to see how that works out. Maybe increasing liquid also, to make the batter thinner?
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Old 09-14-2013, 06:44 PM   #33
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I just made some more of your bread Peggy, and I have to say that this is my favorite low carb bread out of all the ones I've tried so far. I have tried making Maria's almond bread and I just can't seem to get it right even when I measure out the ingredients by weight. So, although it looks so much like real bread, it just doesn't work for me. The almond butter one is good but it does have an almond taste to it, which isn't always what I want.

Not only is this incredibly easy to make but it tastes great and you can add or not add whatever seasonings you want. I usually just make it plain and then I can add whatever I want to it when I use it. I've used your recipe to make garlic bread, pizza, grilled cheese, rolls for hamburgers, tuna and chicken salads, lunch meats and it always comes out amazing!

Thank you for coming up with so many great recipes!!
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Old 09-14-2013, 07:08 PM   #34
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Aw, thanks, Gina. I'm glad you like it so much. It is amazingly neutral in flavor, isn't it? And not so dry as a lot of the LC bread recipes. Only other one I have that is as neutral as this one is my 1-serving microwave chia white bread. But it doesn't brown at all, unless you toast/broil it after cooking in the MW. And you only have 1 slice! This sheet is so much more efficient than cooking 1 at a time. I'm such a lazy cook.
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Old 09-15-2013, 11:42 AM   #35
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Yes it's very neutral tasting and the texture is great! it toasts up nicely and I forgot to mention it makes wonderful French toast.
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Old 09-15-2013, 12:18 PM   #36
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Two more things, I used egg white protein powder in place of the whey and cheddar jack cheese instead of mozzarella with no bad changes in taste or texture that I could detect.
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Old 09-15-2013, 04:04 PM   #37
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I've left out the mozzy before, too. I like all Jack cheese in this. And man, I'm hungry and seeing your French toast made my mouth water, for sure. I must try that. I'm using up all the bread Ii have made up for some Sloppy Joes tonight, so I'll be making some more tomorrow.

I've never used egg white protein in this, but it "fluffs up" so nicely in Ouiz' bake mix, I will try to remember to try that in my bread next time!
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Old 09-15-2013, 08:46 PM   #38
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I took my 13-oz. empty chicken cans and made a double batch of this batter as 7 hamburger buns today. We're grilling grass-fed burgers tomorrow night. I used all Jack cheese this time and they came out great:
And they were tall enough to slice in halves laterally just fine. I'll post back how the burgers hold up, but his bread has always proven to be quite sturdy, so I think they'll work out nicely used this way.

I did thinner buns a few months back and used two to do a burger and that held up fine to the heat and juice of the burgers. Hope these do, too.
Here's the sliced view:
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Old 09-15-2013, 08:49 PM   #39
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I just used your original recipe and put it in my muffin top pan.
I made 6 biscuits and sliced them all laterally.

I am positive they'll hold up to any burger and certainly any sandwich.

Thank you for this recipe!
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Old 09-15-2013, 08:51 PM   #40
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Always a pleasure to share. Glad you like this one, Judy. And glad to hear they do well in muffin-top pans. I wasn't able to slice my last version, done via free-hand circular shaping on silicone-line pans. They spread out too much during cooking. But with a "side wall" to confine the batter, the ones I did in the chicken cans today cooked beautifully and tall enough to slice!
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Old 09-15-2013, 09:27 PM   #41
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I made these twice now. I love them.
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Old 09-18-2013, 06:35 PM   #42
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Miss Peggy once again you have hit the top..........
I made these tonight... wow oh wow... but only 4 burgers from a pound grilled... sliced onion, sliced tomato... and it was so tall I could not bite it and had to use a knife.I did slice the bun into... ..
But..... the bun was GREAT,,,,,,,,,,super in fact... and in the AM .. I will have me a bacon,egg and cheese ....... will be sooo good..
I have a large 6 hole muffin pan... for me it is to big for a muffin .. i like them on the muffin top pan... but.... it was perfect for this bun.....I got it at a thrift store.. so not sure but I bet it is a Mega Muffin pan???? .......sure worked for me.... thank you so much dear lady....
sending hugs....
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Old 09-19-2013, 07:57 AM   #43
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to LCF, Sheila! Fancy meetin' you here! Yes, I'm really pleased with this bread batter. I've been able to make so many different things with it.....even crawfish pies (those were tricky, but they did work out). Well, I'm off to a dr. appt. so I'm outta here. Again, welcome to the forums! You'll fit right in here amongst all these great cooks and LC experimenters.
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Old 09-19-2013, 05:33 PM   #44
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yum! I made these tonight subbing 3 tbsp. yogurt for the heavy cream, water and cider. I also added butter extract and 2 tbsp. caraway seeds. Turned out great!
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Old 09-19-2013, 06:45 PM   #45
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Glad they came out for you Kaisergirl. Mmm the caraway seed sounds great on these. I love the 8-seed mix I put on this when I do the sheet bread. I'll have to try it on the buns sometime.
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Old 09-19-2013, 08:25 PM   #46
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The last time I made buns I mixed your 8-seed spice blend right into the batter, Peggy. They were really good, I need to make some more.
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Old 09-19-2013, 09:19 PM   #47
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I love that blend, Tweaker. I'm certainly one for efficiency in the kitchen. I'll TRY that! I've done that with caraway seeds in pumpernickel/rye rolls so I don't loose any seeds on the cutting board or floor. My seed toppings often fall off the bread unless I sorta press them into the batter/dough. So your idea is a good one!
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Old 09-21-2013, 09:52 PM   #48
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That's exactly what happened to me, Peggy, losing the seeds off the bread. I did the pressing them into the dough also and then making sandwiches with the seed side in with the filling rather than seed side out. I think I prefer the seeds mixed all through the dough best. No matter how it's done, it's a great bread recipe!
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Old 09-22-2013, 09:00 AM   #49
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Thanks for all you do providing such great recipes to share-tells me all I need to know about you- I have been searching for a recipe that has a bread like feel and this one is great-thanks again
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Old 09-22-2013, 10:52 AM   #50
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to the forums, Dfs, and thanks for the kind words. I'm so glad you like this bread. I hope it may help you get off to a great jump start on the occasional sandwich or dinner roll. It can also be baked into a great pizza crust or focaccia bread: http://www.lowcarbfriends.com/bbs/lo...ia-bread.html:)

And it makes great pizza crust: (pictured in post #16) this thread: http://www.lowcarbfriends.com/bbs/lo...cia-bread.html

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Old 09-22-2013, 03:04 PM   #51
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One more person chiming in. . . this recipe is just fantastic. It's reliable, neutral in taste, and easy to pull together. Have lost count of the BLT's consumed on "Peggy's rolls" this summer!

If you haven't tried them as garlic bread, you're missing out. I used the recipe as written without any topping. Microwaved a mixture of chopped garlic, butter, & olive oil in the microwave to start cooking the garlic -- about a minute. (Make sure to cover this!) Perforated the bun lightly with a fork and dipped it in the goods. Spooned small amount to garlic on the top and broiled until brown. Yum.
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Old 09-22-2013, 03:53 PM   #52
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Mmm, that sounds so good, Kal. I did the bread once as a loaf and served slices with a similar balsamic, garlic, olive oil dipping type bruschetta oil. Sooooo good. Will have to try your "garlic bread" approach with my next rolls. And I honestly haven't had a BLT on this stuff yet. BUT I WILL NOW! LOL
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Old 09-22-2013, 03:57 PM   #53
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We love this as garlic bread too! I also really like to make a foccacia bread and slice it thin and toast it. It's really yummy with butter and sf jam or with peanut butter. Love this bread!!
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Old 09-22-2013, 04:11 PM   #54
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I'm so glad you ladies are lovin' this bread. I know I sure am. I can't get my husband to start using it though. He still buys his bread at a local bakery. and HE'S the T2 diabetic that really needs to be eating my breads. So frustrating for me when I've finally come up with a really good one, too.
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Old 09-23-2013, 07:52 AM   #55
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Peggy, This bread looks wonderful! I wanted to tell you that I thought the browned cheese bits in the first picture looked pretty yummy. I'm going to try this in my Whoopie pie pan for hamburger buns. I'm trying so hard to find suitable non grain substitutes for wheat bread. This looks just the ticket! Thanks so much for posting. Do you have other recipes somewhere in LCF's?

DUH! I just saw your word press link.

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Old 09-23-2013, 05:35 PM   #56
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Thanks, BlondeWithARose. Won't the whoopie pie size be too small for hamburger and swandwich buns? I must be a pig, because I like bigger buns than my whoopie pie pan makes. Those will be more like biscuits in size. I've been using empty chicken meat cans with the bottoms removed lately and that's just the right size for burgers.
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Old 09-24-2013, 08:50 AM   #57
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'I like big buns and I just can't lie....'

Well yeah, bigger is better, for sure. Maybe I could use one for the top and one for the bottom, instead of splitting them. It's hard to get an idea of how big the buns are by looking at the picture, but I'll go bigger than I thought. I can't wait to try them but I'm short a couple of ingredients. I'll be so glad when it cools off here in SoCal so I can bake again!
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Old 09-24-2013, 04:42 PM   #58
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I have a commercial hamburger bun pan and made these in it today - got 9 nice buns - quite flat though. I really like the texture and they will definitely stand up with the hamburgers that we are having tonight.
My flavor is a little different as made them with what I had on hand. Used smoked salmon cream cheese and vanilla flavoured protein powder but oddly enough they still taste great.
Thanks again for the wonderful recipe.
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Old 09-24-2013, 09:21 PM   #59
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Island girl, I wonder if your baking powder is getting a little out of date if yours cooked up flat in a pan that restricted the edges. Mine only cook up a little flat if cooked on open cookie sheets, as in the pic in post#1 of the this thread. If I use a "form" pan or my empty chicken cans, they rise up nicely. The ones in post #38 were 1" at the edges and 1¼ at the center and were about 3¼" in diameter or the size of normal-sized hamburger buns (not the bigger buns they make).
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Old 09-27-2013, 10:26 AM   #60
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Buttoni- do you think that chia bran would work in place of the flax in this recipe and also the pepper and cheddar bread recipe-i would think it would almost have no taste and would be similar in texture to the flax meal-also is the same regarding carb count i believe- I made the cheddar bread last night and will slightly tweek to my taste (sharper cheddar and more pepper) but an absolute winner btw-thanks in advance-dave
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