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Old 06-06-2007, 11:05 AM   #781
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Originally Posted by jackieba View Post
I have a pizza crust using the Carbalose #4 recipe in the freezer. Is this one better for pizza in your opinion Kevin?
What I like about the oat version in a pizza is the crust seemed to get a very nice crunch reminiscent of some high carb crusts I have eaten. Since you get 2 crusts out of 1 recipe I froze the other half and will be curious if I get that same crunch when I thaw it. Also, after the rise, I let it sit on the counter to lose the chill and this is a very strong and pliable dough. You can stretch it to a see-thru membrane so hand tossing it would be great if I were any good at it.....

Bottom line though, I like them both.
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Old 06-06-2007, 11:11 AM   #782
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Originally Posted by sappl38220 View Post
Oh, Is oat flour the same as oat fiber 500?
No Susan, it is Oat flour that i buy at King Arthur's. It's 16 carbs per 1/3 cup. It raises the carb count a fraction but the flavor and texture gains are well worth it. Oat fiber 500 will not be a good sub in this appication. I know because I tried it.

BTW, I have a Golden also.

Last edited by Kevinpa; 06-06-2007 at 11:14 AM..
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Old 06-06-2007, 02:59 PM   #783
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I have just resurrected the higher carb No Knead recipe w/sour dough starter, bread flour and whole wheat flour in one, and the same in the second with the addition of cracked wheat, and made it twice in the last week. I am gong to try the Oat one from here, and the one that Kevin prefers for HB buns next week.
Thanks Kevin,
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Old 06-06-2007, 04:58 PM   #784
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Thanks Kevin. After I eat the one I have, I'll try the oat version. My only complaint so far is not being able to get a real crispy crust on the intial bake--reheated in my toaster oven it crisps up very well so I'm thinking I may not have my oven hot enough (I don't have a pizza stone) but it it's real hot the toppings brown before the crusts gets crispy. Atleast when I tried it, it did.

Last edited by jackieba; 06-06-2007 at 04:59 PM..
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Old 06-06-2007, 05:07 PM   #785
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Originally Posted by jackieba View Post
I'm thinking I may not have my oven hot enough (I don't have a pizza stone) but it it's real hot the toppings brown before the crusts gets crispy. Atleast when I tried it, it did.
I alway bake mine at 400 after a 30 min preheat.
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Old 06-07-2007, 10:57 AM   #786
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Originally Posted by Kevinpa View Post
No Susan, it is Oat flour that i buy at King Arthur's. It's 16 carbs per 1/3 cup. It raises the carb count a fraction but the flavor and texture gains are well worth it. Oat fiber 500 will not be a good sub in this appication. I know because I tried it.

BTW, I have a Golden also.


Thanks for the oatfiber info. I will take it out of my netrition cart and go the my whole foods coop for the oat flour.
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Old 06-08-2007, 03:45 PM   #787
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I baked bread from this thread today. I made the Simple White Bread (for buns)...made 4 smallish buns, put other half in freezer to make pizza, maybe sometime this week. I sliced one bun into 3rds, thin butter, and tasted. Not crazy about it. Then on the other 2 I put Lemon Curd. Was much better. I will eat it, but I didn't like the smell, and I can taste the 'fake' flours.

I made the Simple White Bread w/Oat by weight, 4 hour refrigerator rise. Mine just barely rose in the fridge, after 4 1/2 hours. I took it out and let it rise for another 45 min, then baked. Since someone had said that it rose too much in a reg bread pan, I used 4 of those small aluminum pans. I ended up with 4 small loaves, to the top of the aluminum pan. (18.6 oz total) I sliced a small slice to taste........the smell got to me right away. I put a smear of peanut butter on it, and it was great. I don't think this is something that I can eat with just butter, but with something to cut the smell/taste, it will be fine. I probably won't make the other again, but this one I will.
Thanks Kevin.
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Old 06-08-2007, 04:06 PM   #788
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I am curious Bette, what kind of oat flour did you use? and did you make any other subs? Every time I have made it, the dough is at the 1 quart mark on my pampered chef 2 quart bowl and after the 4 hours it is all the way up to the 2 quart mark. Also how much WPI 5000 did you use?
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Old 06-08-2007, 04:40 PM   #789
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It actually only required 8g of the 42g of WPI 5000 till it pulled away from the sides. Only sub was 2 T dried whole egg w/3/8 c water for the 2 eggs. I kept good notes, to make it again, if it tasted ok. And with light peanut butter, it does. In fact, can't leave it alone!
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Old 06-08-2007, 04:54 PM   #790
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Did you grind the oat flour yourself or buy it ground? I am truely suprised it did not rise much for you based on my experience with it.
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Old 06-08-2007, 05:38 PM   #791
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Purchased it ground. Bobs Red Mill, I believe. I buy it at my Kroger store.
Kevin, I am happy with it! I think in a reg loaf pan, it would be about normal. And these small loaves are just right for me.
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Old 06-15-2007, 09:41 PM   #792
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White bread!!!

Well, I made Kevin's carbalose bread in my Zojoroushi bread machine. The only change I made was to add 1 tsp. vanilla to kill the carbalose taste. The texture is amazing and the taste is great. The vanilla really did help. My Zo is about 23 years old and makes an upright loaf. I use it once or twice a week and have for 23 years. If you ever need a bread machine, they are the best!

I hope these pics aren't too big, This is my first picture post and the bread is better than the pictures! Thanks to Kevin and all of you who do thse recipes. Crink




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Old 06-15-2007, 10:16 PM   #793
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french toast time! looks beautiful!
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Old 06-16-2007, 06:35 AM   #794
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I made buns with #4, then packed several in plastic containers for a trip to DC. The buns held up much better than I had figured they would. I had one on our 2nd day with cream cheese, on our 4th day when we had sandwiches sent to our room (I heated the bun in the micro first) and on our last day with cream cheese again for breakfast. To the last day they still had a nice texture and with cream cheese were even good alone. I had put the remaining ones in the freezer and thawed then warmed in the toaster oven, they were just as good as when they went in. Great with egg salad!

I am going to make another batch this weekend--this is definitely going to be a staple at our house from now on. Thanks Kevin!
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Old 06-16-2007, 06:50 AM   #795
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I always freeze the buns/bread. If I just make it and put it in the pantry in ziplock bags, I've had it get moldy by the 4th day so I don't take that chance anymore. I love the way they thaw so nice and soft.
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Old 06-16-2007, 08:50 AM   #796
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Kevin, I have a ?, I thought you said the calories were 55 per slice of carbolose #4 and that's what I put in ******. I was looking around on your website this morning and checked the numbers again on #4 and you have 94 calories, is this a type O? Right now I'm counting both carbs and calories, please say it's a type O

Debbie....
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Old 06-16-2007, 08:58 AM   #797
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[COLOR="Blue"]Here is what you posted to me last time a I ask about calories[/COLOR]

This is what my Cook'n software give me for 16 slices(servings) using all milk.

Makes 16 servings
Version 4 of Low Carb Carbalose Bread

1 cup warm HOOD 2 % milk
2 wholes large beaten eggs
2 tablespoons salted butter
1/2 teaspoon salt
1/8 cup wheat protein isolate arise 8000
1 3/8 cups Carbalose
1 7/8 cups wheat protein isolate arise 5000
1/8 cup resistant wheat starch
1 tablespoon thickenthin not/sugar
1/8 packet splenda quick pack
2 teaspoons baking powder
1 teaspoon granulated brown sugar
1 packet rapid rise yeast

Nutrition Facts Amount Per Serving

Calories 55
Calories from Fat 26
Total Fat 3g
Cholesterol 5mg
Sodium 212mg
Total Carbohydrate 7g
Dietary Fiber 4g
Protein 4g
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Old 06-16-2007, 09:14 AM   #798
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Debbie when I gave you the first #'s I was using cook'n software and the web site I used living cookbook. It is obvious that I linked one of the ingredient incorrect with the new software. I will find the discrepency and correct it. Most likely when I was entering in a custom ingredient I typed something wrong. I will post the error as soon as I find it.
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Old 06-16-2007, 10:00 AM   #799
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Debbie when I gave you the first #'s I was using cook'n software and the web site I used living cookbook. It is obvious that I linked one of the ingredient incorrect with the new software. I will find the discrepency and correct it. Most likely when I was entering in a custom ingredient I typed something wrong. I will post the error as soon as I find it.

crossing fingers it's still 55 calories
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Old 06-16-2007, 03:18 PM   #800
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Hi Kevin:

Quick question - the kid really wants a real cheeseburger with a bun so I'm going to attempt your hamburger bun...gulp...first time using yeast.

On the 1/8 teaspoon Splenda Quickpack - are you doing this for a structural reason or to give them more sweetness? As a rule - I'm a salt freak and typically don't like sweet bread. Would it mess up the recipe to omit?

Thanks in advance!
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Old 06-16-2007, 04:11 PM   #801
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crossing fingers it's still 55 calories
Debbie, I apologize in advance because I know you don't want to hear this but the nutritional values on my web site for carbalose # 4 bread are correct and not the ones I quoted you here. I had a few custom ingredient in my cook'n software that were incorrectly entered.
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Old 06-16-2007, 04:15 PM   #802
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Hi Kevin:

Quick question - the kid really wants a real cheeseburger with a bun so I'm going to attempt your hamburger bun...gulp...first time using yeast.

On the 1/8 teaspoon Splenda Quickpack - are you doing this for a structural reason or to give them more sweetness? As a rule - I'm a salt freak and typically don't like sweet bread. Would it mess up the recipe to omit?

Thanks in advance!
Clyde, the splenda in this recipe does not make it sweet at all. What I use it for is to neutralize the carbalose twang.
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Old 06-16-2007, 04:27 PM   #803
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Debbie, I apologize in advance because I know you don't want to hear this but the nutritional values on my web site for carbalose # 4 bread are correct and not the ones I quoted you here. I had a few custom ingredient in my cook'n software that were incorrectly entered.

NOOOOOOOOO!!!! say it's not so , I have been using your bread instead of a lower calorie bread because the carbs were lower, so it was a trade off. Darn it, I will have to wait until i get back to doing only lowcarb then, because I can't afford that many calories for just the bread.

thanks Kevin for your help
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Old 06-16-2007, 05:09 PM   #804
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[COLOR=red]Well, now y'all have me wondering about my ingredient list & nutrition info in my Master Cook. Cause when I plugged this in I got 56 calories per slice (17 slices). I did make a few changes in the one I'm getting this info from.[/COLOR]
[COLOR=#ff0000]I used 1/8 cup cream & enough water to make the 1 cup,[/COLOR]
[COLOR=#ff0000]I use VWG instead of the WPI 8000, as that's what I have,[/COLOR]
[COLOR=#ff0000]I added 1/4 cup wheat bran & 1/4 cup flax meal.[/COLOR]
[COLOR=#ff0000]I came up with 40 cal per slice without the bran & flax. [/COLOR]


[COLOR=#ff0000]I actually usually get the equivalent of 20 slices tho, as I make a reg loaf and a mini loaf. [/COLOR]
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Old 06-16-2007, 08:09 PM   #805
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Ok here is my rough basic calories by major ingredient.(I omitted the small stuff)

1/8 c. resistant wheat starch 75 [COLOR="DarkRed"](70 calories)[/COLOR] weight 149 g. per cup
1 3/8 c. carbalose [COLOR="DarkRed"](454 calories)[/COLOR] weight 110 g. per cup
1 7/8 c. wpi 5000 [COLOR="DarkRed"](413 calories)[/COLOR] weight 57 g. per cup
1/8 c. wpi 8000 [COLOR="DarkRed"](73 calories)[/COLOR] weight 151 g. per cup
1 T. not/sugar [COLOR="DarkRed"](22 calories)[/COLOR]
1 c. hcc milk [COLOR="DarkRed"](90 calories)[/COLOR]
2 large eggs [COLOR="DarkRed"](147 calories)[/COLOR]
2 T. butter [COLOR="DarkRed"](200 calories)[/COLOR]

-----
[COLOR="DarkRed"](1468 total calories)[/COLOR]
divided by [COLOR="DarkRed"](16 slices)[/COLOR]
--------

rough calories per slice [COLOR="DarkRed"](92 calories)[/COLOR]

If you see an error please let me know
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Old 06-16-2007, 10:45 PM   #806
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Clyde, the splenda in this recipe does not make it sweet at all. What I use it for is to neutralize the carbalose twang.
Thanks Kevinpa - I'm thinking I want to get some of those little white bowls you had them in - very cool. I have some mini quiche dishes but I don't think they will be high enough. I keep looking at that picture of the hamburger - it really looks better than Wendy's!
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Old 06-16-2007, 11:20 PM   #807
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I'm thinking I want to get some of those little white bowls you had them in - very cool.
I got those at Williams-Sonoma. They call them Everyday Dinnerware. Dishwasher, microwave, oven, and broiler safe.

I bought some 4 inch hamburger bun pans too from King Arthur but have not had a chance to use them yet.
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Old 06-17-2007, 06:31 AM   #808
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Quote:
Originally Posted by Kevinpa View Post
Ok here is my rough basic calories by major ingredient.(I omitted the small stuff)

1/8 c. resistant wheat starch 75 [COLOR="DarkRed"](70 calories)[/COLOR] weight 149 g. per cup
1 3/8 c. carbalose [COLOR="DarkRed"](454 calories)[/COLOR] weight 110 g. per cup
1 7/8 c. wpi 5000 [COLOR="DarkRed"](413 calories)[/COLOR] weight 57 g. per cup
1/8 c. wpi 8000 [COLOR="DarkRed"](73 calories)[/COLOR] weight 151 g. per cup
1 T. not/sugar [COLOR="DarkRed"](22 calories)[/COLOR]
1 c. hcc milk [COLOR="DarkRed"](90 calories)[/COLOR]
2 large eggs [COLOR="DarkRed"](147 calories)[/COLOR]
2 T. butter [COLOR="DarkRed"](200 calories)[/COLOR]

-----
[COLOR="DarkRed"](1468 total calories)[/COLOR]
divided by [COLOR="DarkRed"](16 slices)[/COLOR]
--------

rough calories per slice [COLOR="DarkRed"](92 calories)[/COLOR]

If you see an error please let me know
I was curious so I checked my Living Cookbook ingredients and got about 88 calories. So these figures seem to be pretty close unless I have mistakes in my entries in the cookbook.
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Old 06-17-2007, 02:20 PM   #809
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Kevin:

I can hardly contain my excitement. I used my old Sunbeam mixer...I've had that thing for 20 years and never have used the hooks. I was a little worried cause that bad boy started climbing the hooks after only 3 or 4 minutes. I found some little mini souffle dishes and made the little balls just like your pics.

It has only been 30 minutes and they are already doubled in size. I'm not sure if I should wait the whole hour and a half, but I'm going to because I'm a stickler at following directions.

Even if they don't taste good - I have had so much fun with those hooks!

For future batches - do you start cooking when they double or wait?

Thanks in advance!
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Old 06-17-2007, 04:19 PM   #810
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For future batches - do you start cooking when they double or wait?
It depends on how much of a rush I am in. If I am in no hurry I usually just set a timer and walk away until I hear it go off. On occation I have baked after a 30 min rise if it was a good fast rise.
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