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Old 10-14-2011, 03:41 PM   #31
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Originally Posted by ouizoid View Post
I'm at work and no camera--but what I have is light coloured, slightly flaky crumbs--I think no matter what psyllium you have it might work--try the recipe and see!
I definitely have the powder, says so on the label. And it is not flaky, very powdery, so hope that helps. Someone was asking how to identify the powder from the whole husk.

Last edited by Tilly; 10-14-2011 at 03:51 PM..
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Old 10-15-2011, 08:26 AM   #32
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Ouizoid, you don't whip the eggwhites at all? Did you use commercial carton egg whites or fresh? I have exactly l1c. leftover from my ice cream experiment this week and would like to use those up. But ypou say just mix and sitr the two ingredients together. I wouldn't think fresh eggwhites would blend smoothly with the psyllium. If using fresh,you think I should I whip them a bit to "smoothe" them out a bit first?

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Old 10-15-2011, 08:38 AM   #33
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no whip--just stir and let sit for a minute--the psyllium expands and absorbs the whites and makes a batter--

this is really very easy--everyone should try it and after the first time, you will be a pro!
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Old 10-15-2011, 08:43 AM   #34
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Have you tried it with whole egg?
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Old 10-15-2011, 09:40 AM   #35
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I just tried these, but I don't have whole psyllium husks, just Konsyl psyllium fiber powder. It's so concentrated I only used 1 1/2 T. of it. But I also added 4T. crude corn bran fiber. This required I whip the batter a couple minutes with my hand mixer to get it real smooth. This got so thick I had to add some water to thin the batter, but it cooked OK, the corn taste was mild, but definitely coming through. My batter was very difficult to spread into 4-5" circles on the griddle, but I did succeed. They cooked up thicker like pancakes at first, but then fell thinner as they cooled. I like the corn taste the corn bran adds and will defo use these for enchilada application. I'm thinking I might use this batter (provided I can get it thin enough to pour easily) on top of a tamale pie casserole, in lieu of the traditional cornmeal mush topping those call for.

I even put some grated cheddar in a couple of these to see if the browning thereof would make them a tiny bit crispy, but no dice on that trial. But the taste was quite nice with the cheese, although it tended to disguise the corn taste the corn bran added. So I probably won't put cheese in them again, as I WANT the cornier (pardon the pun) taste.

Thanks for posting this original recipe, Ouizoid!! Definitely worth trying for yourself, folks.

Last edited by buttoni; 10-15-2011 at 09:42 AM..
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Old 10-15-2011, 10:12 AM   #36
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Oh...corn bran fiber sounds like a great addition for a corny taste.
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Old 10-16-2011, 07:15 PM   #37
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Other than one place I found on line, any suggestions as to where you can purchase corn bran fiber?
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Old 10-16-2011, 07:20 PM   #38
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I've ordered from the only on-line source I could find. The bag is large but pretty cheap. Netrition doesn't carry this item, I've searched their site recently for it.
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Old 10-17-2011, 03:20 AM   #39
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what about just using some cornmeal?
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Old 10-17-2011, 08:25 AM   #40
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Brenda, as you can see in this ****** capture, although the total carbs isn't much higher for real cornmeal, with corn bran, 22.5 of the 23 grams per ounce are deducted fiber. It's 94% fiber, in fact, per Honeyvillegrains. Almost none if the real cornmeal is deductible fiber. Using the real stuff adds a LOT of carbs to cornbread IMO. So I continue to experiment with the crude corn bran for a bit of corn taste, without paying the carb price.

FYI, 28 grams of corn bran is just a hair less than 1/3 cup. I weighed and measured it out before I loaded it up to my custom foods in ******.

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Old 10-17-2011, 04:37 PM   #41
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Peggy, do you think they would work in the Salmon Patty recipe? http://www.lowcarbfriends.com/bbs/lo...ever-made.html
from Chicken Lady? For the coating? I don't know what they look like but thinking another way to use them is for breading?
And did you make the tortillas again and get them thinner? If so, can you please post your final tweaks? Thanks!
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Old 10-18-2011, 03:31 AM   #42
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This is the first I have ever heard of cornbran. I usually make a better for catfish from coconut flour & cornmeal. Sounds like cornbread could replace the cornmeal.
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Old 10-18-2011, 03:39 AM   #43
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This is the first I have ever heard of cornbran. I usually make a better for catfish from coconut flour & cornmeal. Sounds like cornbread could replace the cornmeal.
Not sure what you mean by replace the cornmeal with cornbread or did you mean replacing with corn fiber?
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Old 10-18-2011, 04:14 AM   #44
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Gosh, yes I meant corn bran. I wouldnt even go near corn bread! My mom likes catfish but she doesnt low carb & she is pretty much fooled by the cornmeal coconut flour mix. I would really like to lower the carb count & the corn bran may work & mom wont notice any difference.
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Old 10-18-2011, 08:34 AM   #45
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Quote:
Originally Posted by Tilly View Post
Peggy, do you think they would work in the Salmon Patty recipe? http://www.lowcarbfriends.com/bbs/lo...ever-made.html
from Chicken Lady? For the coating? I don't know what they look like but thinking another way to use them is for breading?
And did you make the tortillas again and get them thinner? If so, can you please post your final tweaks? Thanks!
Not sure I follow Tilly. The tortilla batter wouldn't work as a coating at all with the eggwhites. If you're asking about using the corn bran+psyllium as a coating, I wouldn't think it would be very good for coating, but I suppose it might work. You'd just have to test those waters out. I would think using my seasoned pork rind recipe would make a super coating for salmon cakes, as my Seafood Seasoning blend is soooooo good in tuna or salmon cassseroles: Oven Fried Fish « Buttoni's Low Carb Recipes
But if you don't like pork rinds, well that won't work for ya.

On the tortillas, I haven't made them again. I'm thinking I'll thin that batter with considerably more water to get them to spread out ever so thin. Flipping them over may get tricky when that thin, however. But I'll post back my results here on next cooking of these.
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Last edited by buttoni; 10-18-2011 at 08:37 AM..
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Old 10-18-2011, 11:55 AM   #46
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Thanks, Peggy. I want to try that, along with your Seafood Seasoning! And look forward to seeing the new cookbook that so many had a hand in producing!!!!!
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Old 10-18-2011, 11:59 AM   #47
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back to the original recipe--

adding more eggwhite also works to thin them. Today I used them as a great wrap--I spread chipotle queso on one, layered turkey and spinach, and ate--yummy--yesterday I put blue cheese laughing cow lite one, and then layered buffalo chicken deli slices--equally yummy!! Last night, I made a sweet one, and added vanilla davinci syrup to the batter--then once cooked a thin schmear of cream cheese and then sprinkled with cocoa and truvia and rolled up--delish!
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Old 10-18-2011, 12:39 PM   #48
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Thanks, Peggy. I want to try that, along with your Seafood Seasoning! And look forward to seeing the new cookbook that so many had a hand in producing!!!!!
And thank you, Tilly. I'm tickled pink to have a couple of my recipes in it.
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Old 10-18-2011, 12:41 PM   #49
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Oh, the sweet version sounds GREAT, Ouizoid! Bet cinnamon, nutmeg and grated jicama or chayote sauteed "apples" would be good in them, too!
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Old 10-22-2011, 01:04 PM   #50
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I got my psyllium and finally made these today. These are so great!!! I'm so excited!!! I made half a recipe to try it. I got 3 tortillas I had to spread them because the batter was thick. I'm definitely going to buy a carton of egg whites and keep a bag of these made up in the fridge! I did add one egg yolk to the last tortilla but it tasted eggy it was good I ate it with cinnamon and butter, I will be using just the whites from now on. Thanks for the recipe!
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Old 10-28-2011, 12:01 PM   #51
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awesome aren't they? So filling for so few calories/carbs!
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Old 10-28-2011, 01:53 PM   #52
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Hey Ousie, my psyllium was very gritty (it was the sand textured one). What brand of husks do you recommend? Are yours gritty in texture at all?

Thanks!
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Old 10-28-2011, 01:54 PM   #53
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I use Trader Joes psyllium. no grit at all--grit sounds naaasty--
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Old 10-28-2011, 02:08 PM   #54
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No it wasn't fun.

Also, are your tortillas kinda stretchy? Like egg textured?
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Old 10-28-2011, 02:36 PM   #55
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Poot: I got the NOW brand..

They are so easy, especially with the egg whites in the carton. They are best when they
aren't so thick and you can always add water to the batter..
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Old 10-28-2011, 04:43 PM   #56
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Poot: I got the NOW brand..

They are so easy, especially with the egg whites in the carton. They are best when they
aren't so thick and you can always add water to the batter..
Thanks for the tip, mine where thick. I'm going to try to thin them with some water next time. I have the now brand as well. I rather like the texture kind of like cream of wheat one of my favs before low carb.
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Old 10-28-2011, 04:55 PM   #57
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pooti--mine are like slightly stretchy tortillas.

sisterzu--I have made a hot cereal before from the batter--nuke for a minute and thin with some almond milk/davinci's--pretty filling!
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Old 10-28-2011, 07:29 PM   #58
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Found the husks at a local health food store but man they were pricey at almost $8 a pound so I just got about $1.50's worth until I can test them but I need to get the egg whites first.
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Old 10-28-2011, 10:33 PM   #59
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Right..the powder might work. Just let it sit until it absorbs the water a bit.

My husks look like wheat bran.
Do you think it would work with wheat bran instead of psyllium husk? I've got a whole bag of wheat bran I'd like to use up.
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Old 10-29-2011, 02:42 AM   #60
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Do you think it would work with wheat bran instead of psyllium husk? I've got a whole bag of wheat bran I'd like to use up.
Since you have the wheat bran and egg whites are cheap, I would experiment.
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