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Old 01-07-2018, 12:15 PM   #31
Galveston Gal
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Still making Oopsies!

Even though this thread is old, I am still making Oopsies. My continued focus is Low Carb...prevention of blood sugar problems because of my family has history. My Oopsies now are usually not sweet variety, but more of a bread focus. I still add flax, because it gives it more body; I still add baking powder, because it gives more of a rise; and now add sesame seeds on the top, because "I deserve to eat exceptionally delicious food" ...not only nutritionally, but visually as well!

I'm not sure why the program won't allow me to upload a recent picture of the Oopsies with sesame seeds, but THEY ARE STILL DELICIOUS!!!
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Old 01-07-2018, 12:51 PM   #32
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Quote:
Originally Posted by Galveston Gal View Post
I am still making Oopsies. My continued focus is Low Carb...prevention of blood sugar problems...My Oopsies now are usually not sweet variety, but more of a bread focus...

I'm not sure why the program won't allow me to upload a recent picture of the Oopsies with sesame seeds, but THEY ARE STILL DELICIOUS!!!
It's so timely that you've mentioned this. After managing without bread-like items for so long, DH now wants them and probably needs them if he's to stay on program. I've been trying out various low carb compliant baking recipes that I've never needed before now.

DH likes Oopsies with flax meal in them. He's also rather taken with a flax loaf (flax meal, salt, and water plus a ferociously hot oven). Dr Sarah Myhill demonstrates the loaf and technique on YouTube (metric mass measurements).

Title: A Quick Method For Making Delicious Paleo-ketogenic Bread

It works well both as a loaf and as rolls.
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Old 01-07-2018, 01:30 PM   #33
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I have a question. I bought a muffin top pan so I can control the uniformity of the Oopsies. Do I need to grease it? Spray it? Line with parchment?
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Old 01-07-2018, 05:14 PM   #34
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I use a silicone mat under my Oopsies.
The yellow rings that I use and are in my Avatar are also silicone.
With that said, I don't use any butter/coconut/olive oil lubricant, but there is a minimum of 'stick' involved.
Parchment paper would minimize that problem significantly.
but if you are using just a muffin pan, I would highly recommend a thin layer of coconut oil or butter to minimize sticking to the pan.
Others may not advocate for that, it is just my opinion.
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Old 01-07-2018, 06:14 PM   #35
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Quote:
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It's so timely that you've mentioned this. After managing without bread-like items for so long, DH now wants them and probably needs them if he's to stay on program. I've been trying out various low carb compliant baking recipes that I've never needed before now.

DH likes Oopsies with flax meal in them. He's also rather taken with a flax loaf (flax meal, salt, and water plus a ferociously hot oven). Dr Sarah Myhill demonstrates the loaf and technique on YouTube (metric mass measurements).

Title: A Quick Method For Making Delicious Paleo-ketogenic Bread

It works well both as a loaf and as rolls.
Watched it, SlowSure. Thanks. It would be a texture of a very hearty bread? Almost an artisan-like item. I think it is worth a try.

One of the reasons I like the Oopsie idea: I use 4 eggs when I make them, that way, for every 2 Oopsies I count 1egg protein plus 0.5 Tbsp. Flax fiber.
I really do enjoy the flax for baking.
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Old 01-07-2018, 10:25 PM   #36
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The Admins are trying to help this not-computer-savey-grandma post a picture. (I used to do it with no coaching, but I guess I need help now!) I just need to "shrink to fit" this cheese/mayo/Oopsie(made with flax and sesame seeds) sandwich!
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Old 01-08-2018, 01:37 AM   #37
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Watched it, SlowSure...It would be a texture of a very hearty bread? Almost an artisan-like item. I think it is worth a try.
It is hearty - but more like a dense wholewheat than a 100% rye bread, IYSWIM. We like it and the texture surprises me tho' it may well vary with the grind. I'm startled by just how much of it DH can pack away at a time because I typically warn the unwary that they should be cautious about how much they eat if they're unaccustomed to flax meal.
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Old 01-08-2018, 08:43 AM   #38
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Originally Posted by Galveston Gal View Post


The Admins are trying to help this not-computer-savey-grandma post a picture. (I used to do it with no coaching, but I guess I need help now!) I just need to "shrink to fit" this cheese/mayo/Oopsie(made with flax and sesame seeds) sandwich!
I right clicked on the image and selected "view image" and was able to see it perfectly, even zoom in for a close up. Those look great! I'm definitely going to try them! I love the graininess.
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Old 01-08-2018, 09:35 AM   #39
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That paleo bread video is fascinating. Is it just 3 ingredients? And bake 425 for an hour?
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Old 01-08-2018, 11:56 AM   #40
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I'm one of those people that just doesn't appreciate an air filled scrambled egg as bread. So many better options. But I know many people depend on them. That's what is so wonderful about this forum. So many options and great info.
For me, I prefer a real bun for my hamburgers. I don't have to watch for glutin and I can use the specialty ingredients like carbalose, so I can and do have other options. Each to her or his own.
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Old 01-08-2018, 02:51 PM   #41
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That paleo bread video is fascinating. Is it just 3 ingredients? And bake 425 for an hour?
It really is that simple. I am taken aback by just how good it is.

It looks like she uses a 2 lb tin but based on my experience I'd advise a smaller one, more like a 1 lb. And, if you're happy with that, it's worth trying them as rolls. They come back very well from frozen (we've experimented). I couldn't be more pleased.
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Old 01-09-2018, 06:34 AM   #42
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For the paleo bread, I don't have a scales to measure 250 grams. Also would prefer to use already ground golden flaxmeal. Any advice on how many cups 250 grams of flax seeds equals as preground flaxmeal? I would imagine that grinding fluffs it up quite a bit.
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Old 01-13-2018, 07:05 PM   #43
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Galveston Gal could you post your recipe of the updated version of the oopsie rolls with the sesame seeds? They look really great, would love to try sesame seeds and all!
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Old 01-13-2018, 08:57 PM   #44
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It is similar to other recipes here...
http://www.lowcarbfriends.com/bbs/lo...sie-rolls.html

http://www.lowcarbfriends.com/bbs/lo...l#post16657339

http://www.lowcarbfriends.com/bbs/lo...l#post15431379


For the Oopsie part:
4 eggs
3oz. cream cheese(full fat)
1/2t. Cream of Tartar
2T ground Golden Flax
1/2t. baking powder
pinch of salt

I mix all the flax/BP/salt/ into the yolk/creamcheese mix before I add it to the stiff egg white/cream of tartar.
Divide equally into 8 egg rings (mine are silicone for easy removal).
I use a Silpat like sheet...you could also use parchment paper

I am thankful to all those who have shared their Oopsie recipes here as well.
Particularly the original Oopsie Lady...Cleochatra...

Hope it works for you, too.
The only difference for the oopsies you see in that current picture is that I don't make a dip in the middle to put the "Danish cream cheese" in...and I sprinkle the sesame seeds on the top before I bake them. I bake them for about 25 minutes, do a visual check to make sure they are browning to my approval...you know how ovens can be, when you think they are doing what you asked and find out they have a mind of their own!!!

Then I turn off the oven, open the door and let them sit to cool.
Sometimes I also fold in 1/2c grated cheese before I bake them...whatever is in the frig...the options are so unlimited!
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Old 01-13-2018, 09:06 PM   #45
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...and one other thing.
I grind my own Flax Seed.
So, the 2 T. of Flax Seed is whole seed that I dump into my coffee grinder ...and the grinding then kind of fluffs it up a bit! so that if you were using already ground flax seed meal from the store, you might want to use 3 T.

I do that because I read that flax seeds nutrient power degrades as it sits on the shelf...or maybe it is because I love the smell of the flax seed after it is freshly ground!! either way...experiment to see which you like best! I love to "play in the kitchen"
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Old 01-17-2018, 07:12 AM   #46
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Quote:
Originally Posted by Galveston Gal View Post
...and one other thing.
I grind my own Flax Seed.
So, the 2 T. of Flax Seed is whole seed that I dump into my coffee grinder ...and the grinding then kind of fluffs it up a bit! so that if you were using already ground flax seed meal from the store, you might want to use 3 T.

I do that because I read that flax seeds nutrient power degrades as it sits on the shelf...or maybe it is because I love the smell of the flax seed after it is freshly ground!! either way...experiment to see which you like best! I love to "play in the kitchen"
I keep my flax seeds and ground meal in the freezer.
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Old 01-21-2018, 06:25 AM   #47
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That paleo bread video is fascinating. Is it just 3 ingredients? And bake 425 for an hour?
I have never tried this one but plan on it today. Thanks for bringing it to my attention!
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"The energy content of food (calories) matters, but it is less important than the metabolic effect of food on our body." Dr. P. Attia
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Old 01-21-2018, 06:32 AM   #48
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I have never tried this one but plan on it today. Thanks for bringing it to my attention!
We just made this again yesterday - it works very well as rolls and I'm still impressed with how well it comes back from being frozen.
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Old 01-21-2018, 06:38 AM   #49
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We just made this again yesterday - it works very well as rolls and I'm still impressed with how well it comes back from being frozen.
Very good to know. I will be freezing some too and that is a bonus!
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"The energy content of food (calories) matters, but it is less important than the metabolic effect of food on our body." Dr. P. Attia
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Old 01-21-2018, 07:54 AM   #50
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Thanks for the recipe

[QUOTE=Galveston Gal;16682658]It is similar to other recipes here...
http://www.lowcarbfriends.com/bbs/lo...sie-rolls.html

These look absolutely delicious. I’ve copied the recipe to my “Copy Me That” account https://www.copymethat.com/recipebox...nstone/324560/

Thank you.
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Old 01-22-2018, 04:38 AM   #51
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I have never tried this one but plan on it today. Thanks for bringing it to my attention!
How did your bread turn out? Generally speaking, I'm not a fan of Keto bread subs, but this one is intriguing.
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Old 01-22-2018, 07:18 AM   #52
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It is a bit tasteless but has good texture. Will make a great hamburger bun or sandwich. In fact I may make a sang for lunch instead of my usual eggs.
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Old 01-22-2018, 08:57 AM   #53
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It is a bit tasteless but has good texture. Will make a great hamburger bun or sandwich. In fact I may make a sang for lunch instead of my usual eggs.
Thank you Cathy. I don't eat flax, but once in awhile I think will be fine. Mostly I want to try it for my husband.
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Old 01-23-2018, 08:35 AM   #54
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I don't eat flax either. The recipe calls for 3 eggs, mayo and baking soda. Very similar to oopsies but not oopsies.
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"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!
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Old 01-23-2018, 01:14 PM   #55
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Originally Posted by SlowSure View Post
It is hearty - but more like a dense wholewheat than a 100% rye bread, IYSWIM. We like it and the texture surprises me tho' it may well vary with the grind. I'm startled by just how much of it DH can pack away at a time because I typically warn the unwary that they should be cautious about how much they eat if they're unaccustomed to flax meal.
Quote:
Originally Posted by SlowSure View Post
It's so timely that you've mentioned this. After managing without bread-like items for so long, DH now wants them and probably needs them if he's to stay on program. I've been trying out various low carb compliant baking recipes that I've never needed before now.

DH likes Oopsies with flax meal in them. He's also rather taken with a flax loaf (flax meal, salt, and water plus a ferociously hot oven). Dr Sarah Myhill demonstrates the loaf and technique on YouTube (metric mass measurements).

Title: A Quick Method For Making Delicious Paleo-ketogenic Bread

It works well both as a loaf and as rolls.
Quote:
Originally Posted by clackley View Post
I don't eat flax either. The recipe calls for 3 eggs, mayo and baking soda. Very similar to oopsies but not oopsies.
Hmm, I was talking about the bread SlowSure posted about. See above posts. What recipe are you referring to?

And on an unrelated subject, I wish admin could downsize the huge pictures in this thread. It's making reading and posting quite difficult.
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Old 01-25-2018, 01:33 PM   #56
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Originally Posted by SlowSure View Post
It's so timely that you've mentioned this. After managing without bread-like items for so long, DH now wants them and probably needs them if he's to stay on program. I've been trying out various low carb compliant baking recipes that I've never needed before now.

DH likes Oopsies with flax meal in them. He's also rather taken with a flax loaf (flax meal, salt, and water plus a ferociously hot oven). Dr Sarah Myhill demonstrates the loaf and technique on YouTube (metric mass measurements).

Title: A Quick Method For Making Delicious Paleo-ketogenic Bread

It works well both as a loaf and as rolls.
I want to give this recipe a try for my husband. I'm worried that cooking it that hot for an hour will burn the bread. Does it really take an hour to cook?
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Old 01-26-2018, 03:40 AM   #57
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I want to give this recipe a try for my husband. I'm worried that cooking it that hot for an hour will burn the bread. Does it really take an hour to cook?
If you bake it for less than an hour, you run the risk of it being gummier than you care for rather than a hearty texture.

That said, my oven is capable of 300C which is too hot for this. What I do at present is heat my oven to 270C and cover the loaf: I bake at this heat for the first 10 mins and then reduce the temp to about 220C (mine is a double fan oven). I bake at this for another 30 mins then uncover the loaf and continue baking it.

When I bake rolls, I cover for the first 10-15 mins, the temperature is about 250 for that time, then I drop it to 220C and finish baking (normally a total bake time of 25-30 mins). I use a cast iron baking pan for the rolls.

The above methods are very much adjusted to my oven. You will need to adjust it for yours because US and UK ovens produce heat in different ways. Dr Myhill has a particular type of oven with no fan - I think that's why she needs a hot oven to get her spring. For those of us with fan ovens, I think we need to cover it on top to stop it crusting for the first part of the bake. Your ovens are more likely to have bottom heat than ours so you might have a different experience with over-baking the bottom of the loaf.

I'd be tempted to say that you might need to bake a loaf or some rolls to see what happens and make a note if the bottom is over-done for your preference and be ready to slip another baking sheet underneath it next time when you're part-way through the bake.
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Old 01-26-2018, 05:01 AM   #58
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If you bake it for less than an hour, you run the risk of it being gummier than you care for rather than a hearty texture.

That said, my oven is capable of 300C which is too hot for this. What I do at present is heat my oven to 270C and cover the loaf: I bake at this heat for the first 10 mins and then reduce the temp to about 220C (mine is a double fan oven). I bake at this for another 30 mins then uncover the loaf and continue baking it.

When I bake rolls, I cover for the first 10-15 mins, the temperature is about 250 for that time, then I drop it to 220C and finish baking (normally a total bake time of 25-30 mins). I use a cast iron baking pan for the rolls.

The above methods are very much adjusted to my oven. You will need to adjust it for yours because US and UK ovens produce heat in different ways. Dr Myhill has a particular type of oven with no fan - I think that's why she needs a hot oven to get her spring. For those of us with fan ovens, I think we need to cover it on top to stop it crusting for the first part of the bake. Your ovens are more likely to have bottom heat than ours so you might have a different experience with over-baking the bottom of the loaf.

I'd be tempted to say that you might need to bake a loaf or some rolls to see what happens and make a note if the bottom is over-done for your preference and be ready to slip another baking sheet underneath it next time when you're part-way through the bake.
Thank you! I'm going to experiment this weekend and see what happens. Fingers crossed.
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