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Old 09-27-2013, 07:28 PM   #61
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Dfs, I'm not sure. I've not personally baked with the ground chia (as a flour) in baking yet. I've only used small amounts of chia gel made with the ground seeds in a few things. But the texture on the "flours" IS about the same, as you say, so seems like it would work. I've read people DO bake with it, so I'd say give it a go! And do let us know that works out, as I'm sure there are some here who are avoiding flax that might also like to try it if it works for you.

Glad you're liking the Peppered Bacon Cheddar Bread. It's one of my favs, too. The leftovers on that make GREAT stuffing BTW.
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Old 09-28-2013, 01:15 PM   #62
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I will try the chia probably next week as that cheddar bread is delicious and has great potential- i would love love to find a good substitute for stuffing- last year I made my stuffing from a well known low carb bread company that you have to order online- it was not very good- thus my experimenting with alternative breads recipes- yours are winners and I plan very much to try the stuffing after I perfect your cheddar bread recipe-I'll let you know how chi bran works out instead of flax-I make a cereal that has flax seeds that I bake in the oven along with other low carb nuts and ingredients that I eat all the time with unsweetened almond vanilla milk and I love it as does my not low carb wife- she has hers with organic yogurt- but i'm just not a lover of flax meal if I can avoid it-thanks again- dave
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Old 09-29-2013, 03:17 PM   #63
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Who's up for a meatloaf sammie? Yesterday I made my Italian Meatloaf and had a nice 12 oz. chunk leftover. So last night I made up a batch of my GF-GrF batter, made 16 slider buns in a whoopie pie pan and then put 1.5 oz. meatloaf on two and made MEATLOAF SLIDERS. Man, were they ever good! Ate 1 for lunch today. Here's what they looked like:
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Old 09-29-2013, 06:35 PM   #64
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Bet they were tasty, Peggy! I just made up some of those buns, full size, I love them!

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Old 09-29-2013, 07:22 PM   #65
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Oh those look yummy, I love meatloaf Sammy's!!
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Old 09-30-2013, 11:44 AM   #66
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And they were so tempting my HUSBAND (who still is eating regular bread) ate two and admitted my bread really was neutral in taste and quite GOOD on these. It's the first time he's EVER eaten more than just a "taste" of my breads with butter on them. Maybe there's hope he'll finally start eating MY bread ONE DAY and stop going to the expensive bakery for flour-based bread. I'm not gonna hold my breath on that one though. I know better. He can be real stubborn when he digs his heels in on an issue.....and I have been cooking LC breads for over 4 years. :{
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Old 09-30-2013, 02:24 PM   #67
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QUOTE He can be real stubborn when he digs his heels in on an issue.....and I have been cooking LC breads for over 4 years.QUOTE

Men!!
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Old 04-16-2014, 09:40 AM   #68
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Just thought I would BUMP this awesome bread recipe!
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Old 04-16-2014, 12:20 PM   #69
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Quote:
Originally Posted by Tweaker Geek View Post
QUOTE He can be real stubborn when he digs his heels in on an issue.....and I have been cooking LC breads for over 4 years.QUOTE

Men!!

Yeah, MEN!! ROFLMBO!!!
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Old 04-17-2014, 09:42 AM   #70
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Quote:
Originally Posted by buttoni View Post
Who's up for a meatloaf sammie? Yesterday I made my Italian Meatloaf and had a nice 12 oz. chunk leftover. So last night I made up a batch of my GF-GrF batter, made 16 slider buns in a whoopie pie pan and then put 1.5 oz. meatloaf on two and made MEATLOAF SLIDERS. Man, were they ever good! Ate 1 for lunch today. Here's what they looked like:
I'm embarrassed to say that I finally got around to making these delicious buns...this morning. I never had all the ingredients and then I would be missing one or two things then forget....at any rate...they are marvelous! I made them in my Whoopie pie pan, I got nine perfect buns...just the right size for sliders (or a meatlof sammy). I ate one right out of the pan with deli turkey and a slice of cheese and a bit of mustard. I am in Gluten free bread heaven. I can see how I'm going to be making these often.

Buttoni~ you are a genius. Question: On the off chance that there are leftovers or if I make a bigger batch, can they be frozen or only refridgerated?
I also signed up for your email and got the yummy Asian dipping sauce recipe. You totally ROCK.
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Old 04-17-2014, 05:36 PM   #71
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Yeah, MEN!! ROFLMBO!!!
present company excluded, Nigel!
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Old 04-17-2014, 06:18 PM   #72
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Yeah, MEN!! ROFLMBO!!!
Just saw this and loved it.
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Old 04-17-2014, 07:08 PM   #73
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Thanks gals.
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