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#31 |
Senior LCF Member
Join Date: Aug 2008
Location: Galveston Island, TX
Posts: 628
Gallery: Galveston Gal
Stats: 5'0" Maintenance
WOE: Low Carb/High Fat added JUDDD 10-12-15
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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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#32 | |
Blabbermouth!!!
Join Date: Dec 2011
Location: London/Herts UK
Posts: 6,833
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Stats: 157/103/100-110
WOE: JUDDD Maintenance.
Start Date: 2011
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Quote:
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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#33 |
Major LCF Poster!
Join Date: Apr 2014
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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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PAC "The first step to solving a problem is to admit that one exists." Dr Jason Fung |
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#34 |
Senior LCF Member
Join Date: Aug 2008
Location: Galveston Island, TX
Posts: 628
Gallery: Galveston Gal
Stats: 5'0" Maintenance
WOE: Low Carb/High Fat added JUDDD 10-12-15
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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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#35 | |
Senior LCF Member
Join Date: Aug 2008
Location: Galveston Island, TX
Posts: 628
Gallery: Galveston Gal
Stats: 5'0" Maintenance
WOE: Low Carb/High Fat added JUDDD 10-12-15
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Quote:
![]() 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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#36 |
Senior LCF Member
Join Date: Aug 2008
Location: Galveston Island, TX
Posts: 628
Gallery: Galveston Gal
Stats: 5'0" Maintenance
WOE: Low Carb/High Fat added JUDDD 10-12-15
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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! ![]() ![]()
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#37 | |
Blabbermouth!!!
Join Date: Dec 2011
Location: London/Herts UK
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WOE: JUDDD Maintenance.
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#38 | |
Major LCF Poster!
Join Date: Apr 2014
Location: Steeler Country
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Quote:
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#40 |
Senior LCF Member
Join Date: Jun 2010
Location: Broken Arrow Oklahoma
Posts: 134
Gallery: cselzler
WOE: moderate carbs
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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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#41 | |
Blabbermouth!!!
Join Date: Dec 2011
Location: London/Herts UK
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WOE: JUDDD Maintenance.
Start Date: 2011
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Quote:
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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#42 |
Senior LCF Member
Join Date: Jul 2011
Location: southcentral PA
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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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#43 |
Junior LCF Member
Join Date: Feb 2013
Location: TX
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WOE: Low Carb/JUDD
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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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#44 | |
Senior LCF Member
Join Date: Aug 2008
Location: Galveston Island, TX
Posts: 628
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Quote:
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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#45 |
Senior LCF Member
Join Date: Aug 2008
Location: Galveston Island, TX
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WOE: Low Carb/High Fat added JUDDD 10-12-15
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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! 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!! ![]() ![]() ![]()
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#46 | |
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Join Date: Jun 2004
Location: Phoenix, AZ
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#47 | |
Chatty Cathy
Join Date: Mar 2000
Location: Toronto, Ontario, Canada
Posts: 14,146
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WOE: N.K.=vlc/moderate protein/high fat
Start Date: Restart Oct 18 2009
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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! |
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#49 |
Chatty Cathy
Join Date: Mar 2000
Location: Toronto, Ontario, Canada
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WOE: N.K.=vlc/moderate protein/high fat
Start Date: Restart Oct 18 2009
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Very good to know. I will be freezing some too and that is a bonus!
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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! |
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#50 |
Junior LCF Member
Join Date: Mar 2014
Location: Chicago, IL
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Start Date: January 7, 2018
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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. ![]() Madeline |
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#51 | |
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#52 |
Chatty Cathy
Join Date: Mar 2000
Location: Toronto, Ontario, Canada
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WOE: N.K.=vlc/moderate protein/high fat
Start Date: Restart Oct 18 2009
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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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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! |
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#53 | |
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#54 |
Chatty Cathy
Join Date: Mar 2000
Location: Toronto, Ontario, Canada
Posts: 14,146
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WOE: N.K.=vlc/moderate protein/high fat
Start Date: Restart Oct 18 2009
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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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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! |
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#55 | |||
Major LCF Poster!
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![]() 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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#56 | |
Major LCF Poster!
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#57 | |
Blabbermouth!!!
Join Date: Dec 2011
Location: London/Herts UK
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Start Date: 2011
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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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#58 | |
Major LCF Poster!
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