Low Carb Friends  
Netrition.com - Tools - Faces - Recipes - Home


Go Back   Low Carb Friends > Recipes and Menus > Low Carb Recipe Help & Suggestions
Register FAQ Search Today's Posts Mark Forums Read


Forum Jump
Reply
 
Thread Tools Display Modes
Old 10-13-2012, 12:20 PM   #121
LadyN
Senior LCF Member
 
LadyN's Avatar
 
Join Date: Nov 2003
Location: Arkansas
Posts: 283
Gallery: LadyN
Stats: 299/ugh!/130
WOE: Atkins 72/IF/dairy free
Start Date: 09/04/2015 Restart
I have two questions: Can you make this using a blender? I don't own a food processor. Can you omit the caraway seeds? I don't have any right now, and can't buy anything else until next weekend. Thanks for your help. I would really like to try this, but i don't want to waste ingredients.
__________________
I can do all things through Christ which strengtheneth me Phil 4:13

Mini Goal: 250
Mini goal #2: For my current wardrobe to be too big (26-28)
Walk 3 days a week
LadyN is offline   Reply With Quote

Sponsored Links
Old 10-13-2012, 01:34 PM   #122
Barbo
Very Gabby LCF Member!!!
 
Barbo's Avatar
 
Join Date: Jun 2007
Location: Southern Ca. San Juan Capistrano
Posts: 4,227
Gallery: Barbo
Stats: 225/145/136
WOE: Low Carb Diabetic Plan
Start Date: August 2005
Lady N

Sorry to say that I don't think it would work.
It's a heavy dough in the end. I think the blender would bog down.
Maybe a Vita-Mix or Blen-tec would work.

Wait until you have the caraway seeds. That and the onion
powder make it taste like rye bread.
__________________
BARBOS LOWCARB kITCHEN
Barbo is offline   Reply With Quote
Old 10-13-2012, 01:46 PM   #123
Ginaaaaaa
Major LCF Poster!
 
Ginaaaaaa's Avatar
 
Join Date: Mar 2009
Posts: 2,356
Gallery: Ginaaaaaa
WOE: Moderate carbs, whole foods
Start Date: April 2009
You do need a powerful processor or mixer for this, Barb is right it's a heavy dough. I burnt out my smaller sized food processor making the almond butter bread.
Ginaaaaaa is offline   Reply With Quote
Old 10-13-2012, 01:53 PM   #124
LadyN
Senior LCF Member
 
LadyN's Avatar
 
Join Date: Nov 2003
Location: Arkansas
Posts: 283
Gallery: LadyN
Stats: 299/ugh!/130
WOE: Atkins 72/IF/dairy free
Start Date: 09/04/2015 Restart
Thanks ladies for your replies. I am going to just wait until I can get the seeds, and I am looking for a good food processor on Amazon right now!
__________________
I can do all things through Christ which strengtheneth me Phil 4:13

Mini Goal: 250
Mini goal #2: For my current wardrobe to be too big (26-28)
Walk 3 days a week
LadyN is offline   Reply With Quote
Old 10-13-2012, 04:23 PM   #125
Buffy45
Very Gabby LCF Member!!!
 
Buffy45's Avatar
 
Join Date: Mar 2001
Location: Lewisville, TX USA
Posts: 4,991
Gallery: Buffy45
Stats: Type 2 Diabetic as of 6/1/08
WOE: Fast 5
Start Date: 10/31/15
Hmm, I used my electric mixer and my dough was more like a batter, wasn't that thick? Maybe I did something wrong but they are sure good. Going to make some more tomorrow as I overcooked part of my muffin tops.
__________________
Buffy
Buffy45 is offline   Reply With Quote
Old 10-13-2012, 04:25 PM   #126
LadyN
Senior LCF Member
 
LadyN's Avatar
 
Join Date: Nov 2003
Location: Arkansas
Posts: 283
Gallery: LadyN
Stats: 299/ugh!/130
WOE: Atkins 72/IF/dairy free
Start Date: 09/04/2015 Restart
Wow Buffy! I am going to try that!
__________________
I can do all things through Christ which strengtheneth me Phil 4:13

Mini Goal: 250
Mini goal #2: For my current wardrobe to be too big (26-28)
Walk 3 days a week
LadyN is offline   Reply With Quote
Old 10-14-2012, 07:05 AM   #127
LindaSue
Very Gabby LCF Member!!!
 
LindaSue's Avatar
 
Join Date: Jun 2002
Location: Spring, TX
Posts: 3,428
Gallery: LindaSue
Stats: 167/117/120 - 5'7"
WOE: Atkins Maintenance
Start Date: July 2002
My dough was very stiff too. It would have killed my hand mixer.
LindaSue is offline   Reply With Quote
Old 10-14-2012, 01:16 PM   #128
clackley
Chatty Cathy
 
clackley's Avatar
 
Join Date: Mar 2000
Location: Toronto, Ontario, Canada
Posts: 13,346
Gallery: clackley
Stats: 228.5/165/155
WOE: N.K.=vlc/hf/moderate protein & organic/pastured
Start Date: Restart Oct 18 2009
My sister used her mixer stand and got a good result. I wonder exactly how she does it because first step
Quote:
2 1/3 c. unblanched almond flour (this makes brown bread)
1/4 tsp. salt
1 tbs. caraway seeds
1 heaping tsp. organic onion powder
Process this for about 30 seconds
is very dry and I would think hard on a mixer no matter what kind....
__________________
Cathy
Original start - Feb. 2000 180/125

"The energy content of food (calories) matters, but it is less important than the metabolic effect of food on our body." Dr. P. Attia
“Eat animals. Mostly fat. Enjoy!
"I resist insulin" Hyperlipid
We are butter together!
clackley is offline   Reply With Quote
Old 10-14-2012, 01:46 PM   #129
LindaSue
Very Gabby LCF Member!!!
 
LindaSue's Avatar
 
Join Date: Jun 2002
Location: Spring, TX
Posts: 3,428
Gallery: LindaSue
Stats: 167/117/120 - 5'7"
WOE: Atkins Maintenance
Start Date: July 2002
Quote:
Originally Posted by clackley View Post
My sister used her mixer stand and got a good result. I wonder exactly how she does it because first step is very dry and I would think hard on a mixer no matter what kind....
A stand mixer should be able to handle it if it can knead bread dough. I've only got an ancient hand mixer which wouldn't work at all.
LindaSue is offline   Reply With Quote
Old 10-15-2012, 06:47 AM   #130
Buffy45
Very Gabby LCF Member!!!
 
Buffy45's Avatar
 
Join Date: Mar 2001
Location: Lewisville, TX USA
Posts: 4,991
Gallery: Buffy45
Stats: Type 2 Diabetic as of 6/1/08
WOE: Fast 5
Start Date: 10/31/15
Quote:
Originally Posted by clackley View Post
My sister used her mixer stand and got a good result. I wonder exactly how she does it because first step is very dry and I would think hard on a mixer no matter what kind....
I did use my stand mixer but it just kind of mixed around and around this dry mixture. I am going to make it again, probably today and tomorrow and see if it comes out the same.
__________________
Buffy
Buffy45 is offline   Reply With Quote
Old 10-16-2012, 08:19 PM   #131
mojave
Senior LCF Member
 
Join Date: Sep 2010
Location: Southern California
Posts: 532
Gallery: mojave
WOE: Atkins
I made mine in the blender. It's an Oster with reverse blade action.The bread came out just fine.I love this recipe!

Dee
mojave is offline   Reply With Quote
Old 10-19-2012, 01:30 PM   #132
DixieMoon
Senior LCF Member
 
DixieMoon's Avatar
 
Join Date: Jan 2004
Posts: 115
Gallery: DixieMoon
WOE: low carb
Start Date: 2/2011
Could you use a loaf pan for this recipe? 9x5?

What would carb count be for your 10 slices, Barbo?

Can't wait to try with Reubens!!
DixieMoon is offline   Reply With Quote
Old 10-19-2012, 03:51 PM   #133
Charski
Gadget Gal
 
Charski's Avatar
 
Join Date: Sep 2004
Posts: 22,553
Gallery: Charski
Start Date: May 2003
DixieMoon, the original recipe calls for a loaf pan of 8" x 4" - if you use a 9" x 5" you'll get fewer slices from it if you slice it per my pictorial earlier in this thread, because the batter will be spread out thinner.

If you slice it like a regular loaf, i.e., straight down from the top to the bottom of the loaf, you'll get more slices, BUT they'll be quite small, more like an AkMak cracker sized slice!

You'll also need to adjust cooking time because it's spread out in a greater distance than in an 8" x 4" pan.
__________________
It's easy to be miserable. Being happy takes more work. ~~from Ondine, the movie~~

Veni, vidi, velcro - I came, I saw, I stuck.

I reject your reality and substitute my own! ~~ Adam on Mythbusters
Charski is offline   Reply With Quote
Old 10-19-2012, 03:51 PM   #134
Barbo
Very Gabby LCF Member!!!
 
Barbo's Avatar
 
Join Date: Jun 2007
Location: Southern Ca. San Juan Capistrano
Posts: 4,227
Gallery: Barbo
Stats: 225/145/136
WOE: Low Carb Diabetic Plan
Start Date: August 2005
I don't have a carb calulator sorry

If you change sizes in pans, it may change the baking time.

You will just have to watch the timing. Check it sooner.
__________________
BARBOS LOWCARB kITCHEN
Barbo is offline   Reply With Quote
Old 10-19-2012, 06:42 PM   #135
Tweaker Geek
Very Gabby LCF Member!!!
 
Tweaker Geek's Avatar
 
Join Date: Jun 2002
Location: USA
Posts: 3,142
Gallery: Tweaker Geek
I wonder if increasing all the ingredients by 1/2 would work for a larger loaf pan. I may give that a try, I only have 2 slices of this bread left so I'll be making it again, maybe over the weekend. I'll report back if I do.
__________________
HAPPY TO BE A LOW-CARBER!

2015--Recipe for Success: Plan! Certainty of Success: Follow Plan!
Note to self: Ya gotta stick with the plan!!
Tweaker Geek is offline   Reply With Quote
Old 10-20-2012, 01:34 PM   #136
mojave
Senior LCF Member
 
Join Date: Sep 2010
Location: Southern California
Posts: 532
Gallery: mojave
WOE: Atkins
Any ideas on how to make this bread with a sour rye flavor? I grew up in NY and sour corn rye bread from the bakery was an every day treat. Maybe buttermilk powder?

It is so wonderful to have this recipe, my husband and I have our sliced deli turkey and swiss with mustard and a pickle for lunch and we are in heaven.

Dee
mojave is offline   Reply With Quote
Old 10-20-2012, 03:53 PM   #137
Charski
Gadget Gal
 
Charski's Avatar
 
Join Date: Sep 2004
Posts: 22,553
Gallery: Charski
Start Date: May 2003
Dee, I wonder if you could sub half the water with dill pickle juice for that sour flavor?
__________________
It's easy to be miserable. Being happy takes more work. ~~from Ondine, the movie~~

Veni, vidi, velcro - I came, I saw, I stuck.

I reject your reality and substitute my own! ~~ Adam on Mythbusters
Charski is offline   Reply With Quote
Old 10-20-2012, 04:44 PM   #138
Barbo
Very Gabby LCF Member!!!
 
Barbo's Avatar
 
Join Date: Jun 2007
Location: Southern Ca. San Juan Capistrano
Posts: 4,227
Gallery: Barbo
Stats: 225/145/136
WOE: Low Carb Diabetic Plan
Start Date: August 2005
Great idea Char

Dare we put a pinch of citric acid in the batter? That stuff is PUCKISH.
__________________
BARBOS LOWCARB kITCHEN
Barbo is offline   Reply With Quote
Old 10-20-2012, 05:23 PM   #139
mojave
Senior LCF Member
 
Join Date: Sep 2010
Location: Southern California
Posts: 532
Gallery: mojave
WOE: Atkins
Hmmm. interesting, Char, .....I sure have sour pickle juice . Not sure where to find citric acid, Barbo. I think it's sometimes used in canning, is that right? There is some kind of sour rye flavoring sold by King Arthur( not sure about that) but it isn't low carb. Barbo , your bread is so moist and I remember the deli rye as moist and dense as well. Just, well, sour. I'll be playing around with it. Might give the butter milk a try first. I put it in the focaccia bread now and like it better that way.
Thanks for the tips.

Dee
mojave is offline   Reply With Quote
Old 10-21-2012, 01:44 AM   #140
watcher513
Major LCF Poster!
 
Join Date: May 2007
Location: Sonoma County, CA
Posts: 1,790
Gallery: watcher513
Walmart may have citric acid in the pickling jar area. I think it comes in a small container, green top. Just looked it up, Ball (canning) makes it.
__________________
Terry
watcher513 is offline   Reply With Quote
Old 10-21-2012, 08:41 AM   #141
pooticus
the condiment queen
 
pooticus's Avatar
 
Join Date: May 2004
Location: somewhere over the rainbow
Posts: 2,445
Gallery: pooticus
Stats: 314/220.4/150
WOE: PersonalPlan
Start Date: Nov.20, 2007 (restart)
Gosh Barbo, this sounds divine. Wish I could have those almonds!!!!

Does anyone have ANY thoughts about what could be subbed for the almonds? Is this like an onion rye version of Mr. Peanut's Almond bread?

Dangit! I hate almond and flax allergies. They suck the big one.
__________________

10/20/07-314; 11/26/07-275 Surgery - Tot.Hyst.; 08/5/10-275.0; 09/1-271.8-(Started JUDDD); 10/2-260.4; 3/1/12-231.0lbs 5/25/12-227.2lbs; 8/19/12-222.8lbs
I can do all things through Christ who strengthens me. ~ Philippians 4:13
pooticus is offline   Reply With Quote
Old 10-21-2012, 08:50 AM   #142
yougottaeat
Junior LCF Member
 
yougottaeat's Avatar
 
Join Date: May 2005
Location: Louisiana
Posts: 31
Gallery: yougottaeat
Stats: 173/129/130
Start Date: July 1 2003
Maybe pecan meal?
yougottaeat is offline   Reply With Quote
Old 10-21-2012, 11:19 AM   #143
Soobee
Very Gabby LCF Member!!!
 
Soobee's Avatar
 
Join Date: Dec 2006
Location: Massachusetts
Posts: 4,695
Gallery: Soobee
WOE: Atkins
Start Date: September 2000
Could you use sunfllower seed flour or pumpkin seed flour?
Soobee is offline   Reply With Quote
Old 10-21-2012, 11:24 AM   #144
pooticus
the condiment queen
 
pooticus's Avatar
 
Join Date: May 2004
Location: somewhere over the rainbow
Posts: 2,445
Gallery: pooticus
Stats: 314/220.4/150
WOE: PersonalPlan
Start Date: Nov.20, 2007 (restart)
Soobee I can't use sunflower cuz of the phytoestrogens and hormone positive breast cancer. I try to keep pumpkin seed light too cuz of that same reason.

I think I might experiment using some walnut meal combined with oat fiber and coconut flour maybe but of course, it won't be the simple beauty of this recipe and the texture will change.

and thanks both of you for suggestions! I just have to realize there will be many of these recipes I just can't make.
__________________

10/20/07-314; 11/26/07-275 Surgery - Tot.Hyst.; 08/5/10-275.0; 09/1-271.8-(Started JUDDD); 10/2-260.4; 3/1/12-231.0lbs 5/25/12-227.2lbs; 8/19/12-222.8lbs
I can do all things through Christ who strengthens me. ~ Philippians 4:13
pooticus is offline   Reply With Quote
Old 10-21-2012, 12:24 PM   #145
sjl330
Major LCF Poster!
 
sjl330's Avatar
 
Join Date: Jun 2003
Location: In the Land of Oz
Posts: 2,748
Gallery: sjl330
Stats: 184/143.8/140-145 5'6"
WOE: Fast-5 intermittent fasting
Start Date: January 2003
I made reubens with this bread today. It was a home run!!!! Yummy!!
__________________
Sandy


Food can wait!
There. Will. Always. Be. Food.
sjl330 is offline   Reply With Quote
Old 10-24-2012, 08:18 AM   #146
tstarre
Senior LCF Member
 
Join Date: May 2008
Location: Arizona
Posts: 86
Gallery: tstarre
OMG I think this will be the first thing I make when I'm done with my whole30

Thank-you
tstarre is offline   Reply With Quote
Old 10-29-2012, 10:31 AM   #147
OSURugbymom
Junior LCF Member
 
OSURugbymom's Avatar
 
Join Date: Aug 2009
Location: Ohio
Posts: 9
Gallery: OSURugbymom
Stats: 255/171/not sure yet
WOE: Low Carb
Start Date: 9/01/09
Yum! I made this yesterday with the blanched almond flour because that's all I had and it is SO good! It really tastes like rye bread and makes a wonderful sandwich.

Thank you so much for this recipe!
OSURugbymom is offline   Reply With Quote
Old 10-29-2012, 11:13 AM   #148
NineOhNine
Senior LCF Member
 
NineOhNine's Avatar
 
Join Date: Nov 2009
Posts: 164
Gallery: NineOhNine
Stats: 250/225/155
WOE: Generic <72 carbs/day
This looks wonderful! I'm going to add or substitute dill. Some day. Don't hold your breath. :-D
NineOhNine is offline   Reply With Quote
Old 11-27-2012, 07:23 AM   #149
sungoddess
Major LCF Poster!
 
sungoddess's Avatar
 
Join Date: Oct 2005
Posts: 1,942
Gallery: sungoddess
WOE: Perfect Health Diet/JUDDD
Start Date: LC;HCG; 1/19/12/JUDDD; 1/13/13 PHD/JUDDD
Mmmmmm... yesterday I had a Reuben sandwich. Nothing like a hot sandwich of corned beef, Swiss cheese, with Russian dressing, and sauerkraut grilled between slices of Barbo rye bread.
__________________
Good broth resurrects the dead. ~ South American Proverb
sungoddess is offline   Reply With Quote
Old 11-27-2012, 05:06 PM   #150
RVcook
Senior LCF Member
 
Join Date: Jun 2003
Location: In A Clown Car!
Posts: 603
Gallery: RVcook
Stats: 153/143/125
WOE: 40/30/30
Start Date: 8/2012
I'm thinking out loud and wondering whether using buttermilk instead of water would enhance the flavor by taking it to a more 'sour' place...hmmmm...have to ponder this one.
__________________
Donna

When life happens, sometimes you NEED 'Plan C'...
RVcook is offline   Reply With Quote
Reply


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT -7. The time now is 10:20 AM.


Copyright ©1999-2017 Netrition, Inc. All rights reserved. - Terms of Service | Privacy Policy
LowCarbFriends® is a registered mark of Netrition, Inc.