What is the best bread/breadcrumb substitute for ground meat recipes

Mistizoom · 01-01-2013, 08:37 AM

I've seen various things used in recipes. I have an awesome lamb patty recipe I make, but it calls for 2 slices of bread (I used to use whole wheat). I've tried making it without the bread and the texture just isn't the same - the bread makes the patties softer, without it they tend to be a little tough and just not as good. I know there are various substitutes, but does anyone have a recommendation on what is the most reliable? I have on hand almond flour, coconut flour, and ground flax meal. I plan to buy some psyllium husk powder soon, and am willing to get other ingredients if necessary. I prefer not to use grain containing products including oat fiber if possible. Thanks for any ideas.

Soobee · 01-01-2013, 10:43 AM

MY absolute favorite is chia seeds. I use 1-2 tsp. per pound. The seeds are unrecognizable in the meat patty, but make it juicy and delicious. People have also used parmesan, almond flour, or ground pork rinds.

ravenrose · 01-01-2013, 02:42 PM

the main function of the crumbs is to soak up the fat as the meat cooks, keeping it in the patties rather than draining off. so make sure whatever you use, you do what you can to keep it absorbant.

almond meal, for example, is not very absorbant.

Mistizoom · 01-01-2013, 02:53 PM

Thanks for the ideas, I hadn't thought of pork rinds, I do have some on hand. Ravenrose, it does sound exactly like what the breadcrumbs do in this recipe, so I won't use almond flour then. I think I might try a combo of flax seed meal and coconut flour today and see what happens. I'll report back later.

rosethorns · 01-01-2013, 03:14 PM

Soobee ??? The chia seeds, doyou use whole or grind them? Do they give moisture?

That Girl · 01-01-2013, 03:56 PM

I use a combination of ground up lc bread and parmasean (sp?) cheese...I up the spices like garlic and onions, etc.

hockey_gal · 01-01-2013, 04:24 PM

I mix parmesan cheese & ground up pork rinds. I use that in place of "batter" for deep frying things...

Mistizoom · 01-01-2013, 04:29 PM

Success! I used 2 tablespoons golden flaxseed meal and 2 tablespoons coconut flour per pound of meat. They tasted just like they did with breadcrumbs. Next time I think I will cut down to 1 tablespoon of each, as I did have to add extra liquid (that coconut flour really does soak it up!). I will definitely keep in mind crushed pork rinds for breading, and I will add chia seeds to my next Netritrion order.

Soobee · 01-01-2013, 04:55 PM

Esther, I don't bother to grind them. When meatballs are simmered in sauce, you can't see or taste the chia seeds, but they hold moisture marvelously.

rosethorns · 01-01-2013, 05:42 PM

Great !! Thanks !!
I think it will help venison.

01-01-2013, 08:37 AM	#1
Mistizoom Senior LCF Member Join Date: Nov 2009 Location: Midwest Posts: 956 Gallery: Mistizoom Stats: 300/248/190 initial goal WOE: low carb Start Date: November 2012	What is the best bread/breadcrumb substitute for ground meat recipes I've seen various things used in recipes. I have an awesome lamb patty recipe I make, but it calls for 2 slices of bread (I used to use whole wheat). I've tried making it without the bread and the texture just isn't the same - the bread makes the patties softer, without it they tend to be a little tough and just not as good. I know there are various substitutes, but does anyone have a recommendation on what is the most reliable? I have on hand almond flour, coconut flour, and ground flax meal. I plan to buy some psyllium husk powder soon, and am willing to get other ingredients if necessary. I prefer not to use grain containing products including oat fiber if possible. Thanks for any ideas.

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01-01-2013, 10:43 AM	#2
Soobee Very Gabby LCF Member!!! Join Date: Dec 2006 Location: Massachusetts Posts: 3,891 Gallery: Soobee WOE: Atkins Start Date: September 2000	MY absolute favorite is chia seeds. I use 1-2 tsp. per pound. The seeds are unrecognizable in the meat patty, but make it juicy and delicious. People have also used parmesan, almond flour, or ground pork rinds.

01-01-2013, 02:42 PM	#3
ravenrose . Join Date: Dec 2009 Location: California Posts: 9,073 Gallery: ravenrose Stats: lost 130 lb so far, and miles to go before I sleep WOE: low carb controlled calorie Start Date: June, 2009	the main function of the crumbs is to soak up the fat as the meat cooks, keeping it in the patties rather than draining off. so make sure whatever you use, you do what you can to keep it absorbant. almond meal, for example, is not very absorbant.

01-01-2013, 02:53 PM	#4
Mistizoom Senior LCF Member Join Date: Nov 2009 Location: Midwest Posts: 956 Gallery: Mistizoom Stats: 300/248/190 initial goal WOE: low carb Start Date: November 2012	Thanks for the ideas, I hadn't thought of pork rinds, I do have some on hand. Ravenrose, it does sound exactly like what the breadcrumbs do in this recipe, so I won't use almond flour then. I think I might try a combo of flax seed meal and coconut flour today and see what happens. I'll report back later.

01-01-2013, 03:14 PM	#5
rosethorns Very Gabby LCF Member!!! Join Date: Oct 2002 Location: Puyallup. WA Posts: 4,516 Gallery: rosethorns Stats: 252/140/150 WOE: atkins I eat non allergic food Start Date: restarted 1-07	Soobee ??? The chia seeds, doyou use whole or grind them? Do they give moisture?

01-01-2013, 03:56 PM	#6
That Girl Major LCF Poster! Join Date: Dec 2005 Posts: 2,382 Gallery: That Girl	I use a combination of ground up lc bread and parmasean (sp?) cheese...I up the spices like garlic and onions, etc.

01-01-2013, 04:24 PM	#7
hockey_gal Major LCF Poster! Join Date: Aug 2010 Location: West Coast of Canada Posts: 1,238 Gallery: hockey_gal Stats: 172/147/150 5'7.5 Goal met: Aug 19/11 WOE: Moderate LC Start Date: Aug 2010	I mix parmesan cheese & ground up pork rinds. I use that in place of "batter" for deep frying things...

01-01-2013, 04:29 PM	#8
Mistizoom Senior LCF Member Join Date: Nov 2009 Location: Midwest Posts: 956 Gallery: Mistizoom Stats: 300/248/190 initial goal WOE: low carb Start Date: November 2012	Success! I used 2 tablespoons golden flaxseed meal and 2 tablespoons coconut flour per pound of meat. They tasted just like they did with breadcrumbs. Next time I think I will cut down to 1 tablespoon of each, as I did have to add extra liquid (that coconut flour really does soak it up!). I will definitely keep in mind crushed pork rinds for breading, and I will add chia seeds to my next Netritrion order.

01-01-2013, 04:55 PM	#9
Soobee Very Gabby LCF Member!!! Join Date: Dec 2006 Location: Massachusetts Posts: 3,891 Gallery: Soobee WOE: Atkins Start Date: September 2000	Esther, I don't bother to grind them. When meatballs are simmered in sauce, you can't see or taste the chia seeds, but they hold moisture marvelously.

01-01-2013, 05:42 PM	#10
rosethorns Very Gabby LCF Member!!! Join Date: Oct 2002 Location: Puyallup. WA Posts: 4,516 Gallery: rosethorns Stats: 252/140/150 WOE: atkins I eat non allergic food Start Date: restarted 1-07	Great !! Thanks !! I think it will help venison.