Healthified Sub Rolls

[lterry913]

Originally Posted by rosethorns

The pizza crust is great with the Better than Flour mix. Rolls ok. I really like Yaz's bread and I have to change the flax. Yummy.

I made Yaz's bread and was impressed with rise and appearance but it was a little dense and had a very dry after affect on the throat...and kind of a funny taste. I used flax and omitted margerine, but replaced it with olive oil. I used the oat fiber as she said she was going to try...do you think the oat fiber could give it that unpleasant, bitter and dry aftertaste. It was almost hard to swallow so dry.
I would like to try again but I don't have a clue what to sub out to get more moistness and not hinder rise.

[PMcmil5450]

Thank you so much Esther...I will definitely check out both threads!

Originally Posted by rosethorns

Pam it is great. Taste just like pizza dough in your mouth. Yum.
I could go on and on about that pizza.

Here is the recipes we all have come up with that Gina put on this thread.
Fantastic Flour Mix Big Batch & Recipes

Here is the orginal thread that Ouizoid invented the mix. Very long thread but wonderful.

A Fantastic Flour Mix

I should have done this one first, because there is a link for the recipes. You'll love it Pam.

[rosethorns]

You are very welcome.

[rosethorns]

Originally Posted by lterry913

I made Yaz's bread and was impressed with rise and appearance but it was a little dense and had a very dry after affect on the throat...and kind of a funny taste. I used flax and omitted margerine, but replaced it with olive oil. I used the oat fiber as she said she was going to try...do you think the oat fiber could give it that unpleasant, bitter and dry aftertaste. It was almost hard to swallow so dry.
I would like to try again but I don't have a clue what to sub out to get more moistness and not hinder rise.

I used pea protein and don't get that dry effect. I never use margerine or flax . I used almond flour in place of flax. Maybe that's it Terry.
I think your are right about the amount of psyllium husk. I might try the rolls again with less.

[JHoberer]

I just wanted to say that Swanson brand psyllium husk powder works great. I bought it from the Swanson Health Foods website on a recommendation from a friend. No grit whatsoever, huge rise and nice golden wheat color. This is what I used:

1 1/4 cup blanched almond flour (nuts.com)
5 T psyllium husk powder (Swanson brand)
1 pkt Truvia (my friend's suggestion to improve flavor)
2 tsp baking powder
1 tsp Kosher salt
1/2 cup egg whites from carton
1 cup BOILING water

I used my kitchen Aid mixer but made sure I didn't mix more than necessary. Made 4 rolls and flattened them into about 1/2 inch thick rounds. I stuck them immediately in the oven and baked for full 65 minutes on nonstick foil topped cookie sheet at 350 and let cool for 10 minutes.

They were huge and chewy!! I opened them up, spread them with butter, grilled the insides and put havarti cheese, salami, ham and homemade muffaletta relish on them.

Jen's Muffaletta Olive Relish

3.5 oz pouch green olives with pimientos, drained & minced
3.8 oz can sliced black olives, drained & minced
16 oz jar Mezzetta Italian Giardiniera (pickled veggies w/ cauliflower), drained & minced
1/4 c pepperoncinis, minced
1/2 c roasted red/yellow peppers, minced
3 cloves minced garlic
1 t celery seed
1 t oregano
1 pinch black pepper
1/3 c red wine vinegar
1/3 c olive oil

Mix everything together in a bowl and allow to marinate for 24 hours.

[rosethorns]

That relish sounds wonderful. And I make my own pickled veggies.

[JHoberer]

Originally Posted by rosethorns

That relish sounds wonderful. And I make my own pickled veggies.

Yeah? In a pressure canner? I got one for Christmas but don't know what to do with it, lol. Would love to learn how to pickle cucumbers and cauliflower!

[canadiangirl]

These made beautiful hamburger buns! I made 6 in total but they never rose aswell as yours so I used two for the burger. Very neutral flavour, I put fresh cracked pepper on them before baking. Next time I will make 8 buns and flatten them out more as they are very sturdy. I was able to dress my burger to the max with no worries.....lettuce, tomatoes, fried mushrooms, fried onions, mustard and ketchup! Also not as heavy of a bun as others with cheese as the binding ingredient....so easy.

[rosethorns]

Originally Posted by JHoberer

Yeah? In a pressure canner? I got one for Christmas but don't know what to do with it, lol. Would love to learn how to pickle cucumbers and cauliflower!

I don't use either. I use the recipe from Chicken Lady for Claussen
refridgerator pickles copycat. Her technique ,my recipe for pickled veggie.

If you want to check it out let me know. Do you have a big pressure
cooker? I have both big pressure canner and a small one I use for different meats.

[JHoberer]

Neat! A link or instructions would be nice! Thanks!

[Smiles]

Hi Ladies,

A couple of questions:

1) I see lots of references to Maria's blog. How would I find that?

2) I am fairly new to this, and was wondering if the number of ounces in a cup are different with dry vs. wet ingredients??? Is a cup always 8 oz or ????

Thanks in advance for your assistance.



Tracy

[Tweaker Geek]

Tracy - yes, 8 oz. is a cup both wet and dry. However, liquid and dry measures are different. If you measure 8 oz. of liquid in a dry measuring cup it would be less than 8 oz. measured in a liquid measuring cup.

[Smiles]

Originally Posted by Tweaker Geek

Tracy - yes, 8 oz. is a cup both wet and dry. However, liquid and dry measures are different. If you measure 8 oz. of liquid in a dry measuring cup it would be less than 8 oz. measured in a liquid measuring cup.

OK. I feel confused because I got a number of different flour bags lately saying that 4 oz is a cup. I Googled it and found blogs explaining that the number of ounces per pound differs depending upon what's being measured. Crazy.

Tracy

[rosethorns]

Originally Posted by JHoberer

Neat! A link or instructions would be nice! Thanks!

Sorry I just saw your reply.

Here is her technique.
Claussen Kosher Pickle Copycat

My recipe I use for Chow Chow is different...... I will post it for you.

[lterry913]

Originally Posted by Tweaker Geek

Tracy - yes, 8 oz. is a cup both wet and dry. However, liquid and dry measures are different. If you measure 8 oz. of liquid in a dry measuring cup it would be less than 8 oz. measured in a liquid measuring cup.

I think most sites will tell you weights as well as cups measured...if not just measure in a dry measuring cup...not the liquid kind...the ones like pyrex with pour spout are for liquid.

All almond flours weigh differently...once you try a recipe you may have to tweak it to accommodate your brand. Almond flour is pricey so I usually try to make a smaller version of the recipe and write down any changes or ideas I have to improve it next time.