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-   -   Maria's Bread Recipe (http://www.lowcarbfriends.com/bbs/low-carb-recipe-help-suggestions/805807-marias-bread-recipe.html)

CarolynF 06-09-2013 04:21 PM

Maria's Bread Recipe
 
I love this gal..Here is a bread/sub recipe...


HEALTHIFIED" SUB (June 2013 update!)
1 1/2 cup blanched almond flour (5 oz) (or 1/2 cup coconut flour or 2.5 oz)
5 TBS psyllium husk powder (no substitutes) (45 grams) (must be a fine powder, not whole husks)
2 tsp baking powder
1 tsp Celtic sea salt
2 1/2 TBS apple cider vinegar (1 oz)
3 egg whites (8 egg whites if using coconut flour)
7/8 cup (a little less than a cup) BOILING water (or MARINARA - for more Tomato Basil Bread!) (7 oz)

OPTION: Use 2 whole eggs (Almond flour version) or 4 whole eggs (coconut flour version). If you are having trouble with it rising using whole eggs you can try egg whites.

Preheat the oven to 350 degrees F. In a medium sized bowl, combine the flour, psyllium powder (no substitutes: flaxseed meal won't work), baking powder and salt. Mix until dry ingredients are well combined. Add in the eggs and vinegar and mix until a thick dough. Add boiling water or marinara into the bowl. Mix until well combined and dough firms up.

Form into 4 to 5 mini subs (the dough will rise about 2 to 3 times so I start mine as a 1 inch disk, see picture below) or one large sub/loaf and place onto a greased baking sheet. Bake for 55 minutes (50 minutes for smaller shapes like buns). Remove from the oven and allow the bread to cool completely. Cut open with a serrated knife. Fill with desired fillings. Makes 5 servings.

NOTE! If you are having an issue with a bubble, try weighing your ingredients as listed above. I use this kitchen scale. :)

NUTRITIONAL COMPARISON (per serving)
Traditional Sub Bread = 198 calories, 6g fat, 4g protein, 41 carbs, trace fiber (41 effective carbs)
Almond Flour Sub (egg whites) = 199 calories, 13.3g fat, 8.2g protein, 12.1g carb, 7g fiber (5.1g effective carbs)
Coconut Flour Sub (egg whites) = 136 calories, 1.7g fat, 8.2g protein, 21.2g carb, 17.5g fiber (3.7g effective carbs)

rosethorns 06-09-2013 05:54 PM

I've been looking at this Carolyn and it might get me to try again for the 5th time. LOL
I'm just not getting it. Am I putting in too much psyllium husk ?

EllaP 06-09-2013 06:09 PM

Quote:

Originally Posted by rosethorns (Post 16463226)
I've been looking at this Carolyn and it might get me to try again for the 5th time. LOL
I'm just not getting it. Am I putting in too much psyllium husk ?

She just put up a new video making this bread and this past week also updated it with the apple cider vinegar. Maybe that will fix it for you. I hope to try it in the next week or so.

Mistizoom 06-09-2013 06:11 PM

What will the apple cider vinegar do?

CarolynF 06-09-2013 08:31 PM

Ladies, I did make this afternoon. One recipe didn't look like enough for a bread pan so I put it in my muffin top pan. I patted the dough down so it would fill the hole and it was pretty flat when done at 48 minutes, but crunchy. I took a small knife and cut each piece in
half to make two thin slices.

Nice taste, though. :)

buttoni 06-10-2013 10:39 AM

I've not gotten any of Maria's breads, including this one, to cook up right for me. I'm convinced you have to use the particular BRAND of ingredients she is using to get her results. I've watch the video and just can't get her results.

rosethorns 06-10-2013 11:57 AM

LOL me neither. I am going to try this soon.

Barbo 06-10-2013 02:34 PM

I did get her ingredients
 
and it did not work for me. I tried it 10 times.

She uses a convection oven and that might be the answer
to my problems. It should rise, mine rose way high and inside
was NOTHING but stringy stuff. I had lots of different breads and
rolls and none were correct. Some here have wonderful results.
Happy baking.

CarolynF 06-10-2013 05:50 PM

http://http://i39.tinypic.com/555p4n.jpg

This is my bread I made today..I used the 3 cups of almond flour. It tastes pretty good and I think it might rise if my baking powder was fresher. I used my 8 1/2 x 4 1/2 pan..An 8 x 4 pan would make it slightly taller

JHoberer 06-10-2013 07:21 PM

I've not made a whole loaf of bread but I have made hamburger buns 3 times. Definitely use egg whites instead of whole eggs. The difference is huge! Don't use any fat at all. I use 1/2 cup liquid egg whites from a carton and Swanson's psyllium husk powder.

I make 6 flattish rounds on nonstick foil, press sesame seeds into the tops and bake them for 50 minutes.

CarolynF 06-10-2013 07:55 PM

Jen, did yours puff up? and did you use the 3 cup recipe?

JHoberer 06-10-2013 09:40 PM

Yes, they do puff up nicely. I think the secrets are the right psyllium husk powder, no fat, boiling hot water, the freshest baking powder and getting the buns into the oven as soon as possible- move fast.
These are my notes...

Low carb Healthified Sub Sandwich Rolls
Maria Emmerich

1 1/4 cup blanched almond flour, not Bob's Red Mill brand (I used nuts.com)
5 TBS psyllium husk powder (not NOW brand, I used Swanson's)
1 pkt Truvia (optional, my addition)
2 tsp baking powder
1 tsp Kosher salt (she used celtic sea salt)
1/2 cup egg whites from carton
1 cup BOILING water ( I microwave 8 oz in a glass measuring cup until bubbling and pour it straight out from out of the microwave)
sesame seeds (my addition to make hamburger buns)

Preheat the oven to 350 degrees F. In a medium sized bowl, combine the flour, psyllium powder, Truvia, baking powder and salt. Mix until dry ingredients are well combined. Add in the egg whites and mix until a thick dough. Add *boiling* water into the bowl. Mix until well combined and dough can be molded in your hands.

Hamburger buns: Make 6 flat (maybe 2/3 inch tall) rounds on nonstick foil covered cookie sheet. Press sesame seeds into tops. Bake 50 minutes.

Smiles 06-10-2013 09:50 PM

Quote:

Originally Posted by JHoberer (Post 16465033)
Yes, they do puff up nicely. I think the secrets are the right psyllium husk powder, no fat, boiling hot water, the freshest baking powder and getting the buns into the oven as soon as possible- move fast.
These are my notes...

Low carb Healthified Sub Sandwich Rolls
Maria Emmerich

1 1/4 cup blanched almond flour, not Bob's Red Mill brand (I used nuts.com)
5 TBS psyllium husk powder (not NOW brand, I used Swanson's)
1 pkt Truvia (optional, my addition)
2 tsp baking powder
1 tsp Kosher salt (she used celtic sea salt)
1/2 cup egg whites from carton
1 cup BOILING water ( I microwave 8 oz in a glass measuring cup until bubbling and pour it straight out from out of the microwave)
sesame seeds (my addition to make hamburger buns)

Preheat the oven to 350 degrees F. In a medium sized bowl, combine the flour, psyllium powder, Truvia, baking powder and salt. Mix until dry ingredients are well combined. Add in the egg whites and mix until a thick dough. Add *boiling* water into the bowl. Mix until well combined and dough can be molded in your hands.

Hamburger buns: Make 6 flat (maybe 2/3 inch tall) rounds on nonstick foil covered cookie sheet. Press sesame seeds into tops. Bake 50 minutes.

Jen,

This is really helpful. I have Konsyl (spelling?) psyllium husk powder. I wonder if those will work well here. :confused:

Tracy

lterry913 06-11-2013 08:19 AM

I have the Konsyl and used half the amount the recipe called for...baked on a stone and I got the best results this way...I used half because the konsyl states it contains more fiber per serving than other fibers...I have had better luck with this combo of less psyllium and baking stone for artisan style loaf...oh yeah I cut slits across top too so it would give room for rising.

lterry913 06-11-2013 08:26 AM

BTW if you get a loaf with an air bubble don't waste it, cut off the top bubble and cut the thin skin of the bubble into triangle or what ever and toast...put in air tight container for pita type chips...so good with guac...then I make croutons or garlic bread with the bottom.

JHoberer 06-11-2013 09:46 AM

The slits and the chips are both very good ideas! :cool:

rosethorns 06-11-2013 09:51 AM

Quote:

Originally Posted by lterry913 (Post 16465609)
BTW if you get a loaf with an air bubble don't waste it, cut off the top bubble and cut the thin skin of the bubble into triangle or what ever and toast...put in air tight container for pita type chips...so good with guac...then I make croutons or garlic bread with the bottom.

Wow that is a great idea. I threw all of my attempts away. I have 3 different kinds of psylliuim husk powder. And I was thinking of using less to see if that would help me.

lterry913 06-12-2013 11:54 AM

My daughter who is trying to eat better and was making the bread had bubble issues with bigger loaves so she just made a couple smaller ones...and she had the chips I made and said that they were perfect so it was a win even with a flop...i got the stone and slit idea from and artisan bread baking site... so far so good but I don't make this bread all the time...I make a couple loaves slice, and freeze.
And as jhoberer stated ...into the oven the quicker the better in my experience.

buttoni 06-13-2013 07:43 PM

OMG have you guys seen Maria's latest bread loaf? Google Maria's Health and check it out (it's on the first page of her blog right now)!! She's really outdone herself on this one. Dare I try it to see if it will come out for me? It is gorgeous!!

JHoberer 06-13-2013 08:19 PM

Her bread loaf is so light colored. My buns are darker.

Mistizoom 06-13-2013 08:25 PM

Quote:

Originally Posted by JHoberer (Post 16469758)
Her bread loaf is so light colored. My buns are darker.

If you look at the comments in her blog, I think it is the psyllium husk powder she uses. She says the Jay Robb brand gives it a lighter color.

rosethorns 06-14-2013 10:04 AM

Quote:

Originally Posted by Mistizoom (Post 16469761)
If you look at the comments in her blog, I think it is the psyllium husk powder she uses. She says the Jay Robb brand gives it a lighter color.

I asked what she uses on my facebook page yesterday. Jay Robb would make a big difference I guess. She just replied.

Barbo 06-17-2013 06:28 PM

I hope you have success
 
I saw that gorgeous picture of the latest incarnation.
Big beautiful loaf.

JHoberer 06-17-2013 11:00 PM

I'm pretty sure I read she grinds it herself. I tried that with almond flour- bought a coffee grinder and everything. What a mess! I can't be bothered. I love my Swanson's psyllium husk powder!

alonewithyou 07-07-2013 02:15 PM

I saw somewhere that they used a mixer to combine the ingredients, so they're distributed more evenly. Maybe then you don't get hollow buns?? I think there's a thread for the bread here somewhere already

Mistizoom 07-08-2013 06:42 AM

Quote:

Originally Posted by alonewithyou (Post 16503953)
I saw somewhere that they used a mixer to combine the ingredients, so they're distributed more evenly. Maybe then you don't get hollow buns?? I think there's a thread for the bread here somewhere already

Here's the original thread:
http://www.lowcarbfriends.com/bbs/lo...sub-rolls.html

I used a mixer when I made mine (twice) and didn't get massive holes, but they did shrink in at the bottom somewhat. You can see a pic on the original thread.

rosethorns 07-08-2013 06:48 AM

This one is a newer version of her bread.

Mistizoom 07-08-2013 06:48 AM

Quote:

Originally Posted by rosethorns (Post 16504713)
This one is a newer version of her bread.

Yes, it has ACV added.

alonewithyou 07-10-2013 11:34 AM

Thanks for the heads up. Does it taste like the rolls?

Vilya 07-14-2013 03:59 PM

I have read the other huge thread about this bread and hadn't tried it yet, but since Maria updated her recipe and video in June, I decided to give it a whirl. It's in the oven right now! I hope it comes out...

I used Honeyville almond flour and a store brand of psyllium (Central Market). I ground the psyllium to a fine powder in my coffee grinder, like she says in her video. I weighed everything to the measures she gives; did not use cups or tbsp. at all. Hopefully it will come out OK!

My bread pan is bigger than hers, looks like, because in the video her dough fills the pan, but mine barely filled it halfway. I did flatten it down a little bit; we'll see if it rises.

I'm really interested to see how this comes out....


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