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Old 04-17-2016, 09:43 AM   #331
Charski
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JANIE!!! Are you back for good? I missed you too!

Revisiting this thread as we're gonna do some pretty strick Atkins induction here soon and I think these would work well - love the "bake 'em in the oven in muffin top pans" version and will likely try that first.

I did make these in the microwave waaaaay back upthread and they were good. Looks like a lot of tweaks since then!
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Old 04-17-2016, 01:16 PM   #332
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Bacon, tomato and avocado sandwich made on this bread.

Mash half an avocado with a tablespoon of mayo. Salt and pepper to taste

Toast a couple of slices of this bread. Spread each slice with the avocado, and layer on thinly sliced tomatoes and crisp fried bacon (I use 4 slices per sandwich.) Heaven!
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Old 04-17-2016, 03:39 PM   #333
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Quote:
Originally Posted by sbwertz View Post
Bacon, tomato and avocado sandwich made on this bread.

Mash half an avocado with a tablespoon of mayo. Salt and pepper to taste

Toast a couple of slices of this bread. Spread each slice with the avocado, and layer on thinly sliced tomatoes and crisp fried bacon (I use 4 slices per sandwich.) Heaven!
drooling here Sharon!!
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Old 04-18-2016, 08:31 AM   #334
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Ouiz or anyone......I'm not a fan of Parmesan cheese. The flavor is too strong. Could you suggest a sub for part or all of it?
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Old 04-19-2016, 05:57 AM   #335
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Are you using the green canned cheaper stuff. Mine really doesn't come through in flavor but I'm not a super taster so it could just be that. It really is a nice diet aid lc or not
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Old 04-19-2016, 06:38 AM   #336
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hmm pam, that is tough. parm acts like flour in this prep. It would have to be a fatty fine grained thing. Anne is correct --if you use the green can, and usually a store brand (I use targets) the parm flavor is pretty inoffensive. I would also suggest adding some flavor to cover it. I've used herbs, and I've used some butter essence.
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Old 04-19-2016, 12:16 PM   #337
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I bought a parm/romano blend and hardly taste the parm at all.
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Old 04-19-2016, 01:17 PM   #338
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Thanks for all the replies! I will give it a try. Ouiz, thanks for the recipe
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Old 04-20-2016, 08:19 PM   #339
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Ouiz or anyone......I'm not a fan of Parmesan cheese. The flavor is too strong. Could you suggest a sub for part or all of it?
I haven't made this yet but was wondering the same thing. I once made a cracker with parm cheese in it and didn't like the taste and worried that this may be the same. I was thinking of using pork rind flour (pork rinds ground in food processor) in place of the parmesan or at least part of it. It is finely ground and fatty so might work.
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Old 04-21-2016, 03:03 AM   #340
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You might need something with protein in it to make it sticky.
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Old 04-21-2016, 03:07 AM   #341
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Quote:
Originally Posted by judytab View Post
I haven't made this yet but was wondering the same thing. I once made a cracker with parm cheese in it and didn't like the taste and worried that this may be the same. I was thinking of using pork rind flour (pork rinds ground in food processor) in place of the parmesan or at least part of it. It is finely ground and fatty so might work.
I don't have a problem with a strong taste of parmesan probably because I use a store brand in the green plastic jar. (Wal-Mart's Great Value) The idea of using finely ground pork rind is an interesting alternative. Let us know how it turns out. I think I might give it a try too.
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Old 04-21-2016, 06:33 AM   #342
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maybe it is just the parm I use, but to me the Parm flavor in this recipe is so mild--really, it tastes more like toast!
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Old 04-21-2016, 06:42 PM   #343
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I agree with Ouiz, I don't get any parm taste. I've used several different brands and they are all about the same. I do put seasonings in mine, I don't know if that masks the parm flavor, but I like parm anyway so it probably wouldn't matter to me.
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Old 04-22-2016, 03:58 PM   #344
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My husband also doesn't like the parm flavor. So....I just went in and made a batch with 2tb wheat protein isolate 5000 in place of the parm. Only other change I made was I used 2 whole eggs instead of eggwhites, (because I was out,) and I figured the yolks would provide the missing fat from the cheese. I added a splash of almond milk to the original recipe. Turned out great! No parm taste. Rose up as high as the cheese version, and the texture is about the same. I toasted it, slathered it with butter, and we both liked it! And it doesn't taste "eggy" either.
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Old 04-23-2016, 08:22 AM   #345
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Main problem with subbing the WPI for the parm is that it is no longer gluten free.
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Old 05-02-2016, 01:33 PM   #346
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Quote:
Originally Posted by judytab View Post
I haven't made this yet but was wondering the same thing. I once made a cracker with parm cheese in it and didn't like the taste and worried that this may be the same. I was thinking of using pork rind flour (pork rinds ground in food processor) in place of the parmesan or at least part of it. It is finely ground and fatty so might work.
I think pork rinds might work. its used successfully as 'breading' when used with an egg wash. I think when it gets wet its pretty sticky since its basically gelatin.
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Old 01-03-2017, 11:56 AM   #347
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Thanks for letting me know Sharon. You can certainly mention both the forum and my screen name on other sites. That isn't a TOS violation. I confess I'm sensitive to this since the Thin Healthy Mama folks pretty much used my glu recipes for their whole deal, although I think it was originally footnoted in their first book, that got lost along the way.
I was reading through this thread again and making note of the tweaks for this recipe before making a big batch, and noticed this comment. The entire THM cookbook reads like every last recipe was lifted from this forum with no acknowledgment towards any of the cooks here. It was very disappointing and I ended up returning the book. We work too hard and burn through too many ingredients not to even get a mention when bloggers and cookbook authors take our recipes without acknowledgment.

Anyway, back on topic--I have Kraft parm and i'm worried about the parm flavor being too strong for sweet bread. Should I cut back on the amount of parm?
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Old 01-04-2017, 09:20 AM   #348
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Resistant Starch for some of the Parm

EngLit, I recently made a double batch of the muffins. Used my hamburger bun pan and got six nice-sized ones and a small ramekin. They are easily split in half.

Since I am sensitive to the Parmesan taste, even if it is the green can variety, I used half Parm and half resistant starch. I did not need to adjust liquid. I also used the gluc and think this ingredient really helps baked goods.

We liked these very much. DH thinks it has a cornbread texture. I ordered Superior's corn flavoring and will add a bit (and maybe a little yellow food coloring) for my next batch.
Will post if this is a good cornbread sub.
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Old 01-04-2017, 12:13 PM   #349
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Wow! I was actually wondering if I could make quick cornbread with this recipe this morning, using a little bit of either hazelnut flour or soy grits, and a little bit of baby corn puree along with the corn flavoring, that's so funny that you mentioned it.

Half parm and half resistant starch, I'll give it a go. I'm getting Panera chili tonight so I will be experimenting with a cornbread version.

I also need to stop messing around and get a hamburger bun pan already.
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Old 01-04-2017, 12:42 PM   #350
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I'm also very sensitive to the parm taste no matter what I use.
I don't hugely dislike it, it's just so noticeable to me.

So I'll give the RS a try, thanks!
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Old 03-29-2017, 01:15 PM   #351
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Just wanted to bump this for the newbies on the board. It is an incredibly easy and tasty sandwich bread.
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Old 03-31-2017, 11:08 AM   #352
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I have made this a few times but did not have the glucomannan and used xanthan gum instead. Well I got some glucomannan and it really made a difference. The texture was even better and it seemed to rise better. Great quick "bread" to add to plan.
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Old 04-01-2017, 08:54 AM   #353
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Made it moister!

My only complaint with this bread was that it tended to be very dry. Today, I subbed a quarter cup of mayo for one of the eggs. What a difference! It rose perfectly, still has the great "crumb" but it is much more moist.

I've started subbing WPI 5000 for the parm in sweet bread. I still use the parm for sandwich bread, but for breakfast toast, I use 2 tbsp WPI5000 and some cinnamon and liquid splenda. Can't really see any difference in the bread, but the parm taste is gone. I like the parm flavor in the sandwich bread, though.
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Old 04-01-2017, 09:59 AM   #354
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great tweaks sharon!
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Old 04-01-2017, 10:41 AM   #355
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My only complaint with this bread was that it tended to be very dry. Today, I subbed a quarter cup of mayo for one of the eggs. What a difference! It rose perfectly, still has the great "crumb" but it is much more moist.

I've started subbing WPI 5000 for the parm in sweet bread. I still use the parm for sandwich bread, but for breakfast toast, I use 2 tbsp WPI5000 and some cinnamon and liquid splenda. Can't really see any difference in the bread, but the parm taste is gone. I like the parm flavor in the sandwich bread, though.
Sharon, would you mind posting the actual recipe you use now? You've given us so many good tips but I may have missed some along the way and would like to see them in a recipe form. Thanks for all of your help!
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Old 04-01-2017, 07:32 PM   #356
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Sharon, would you mind posting the actual recipe you use now? You've given us so many good tips but I may have missed some along the way and would like to see them in a recipe form. Thanks for all of your help!
2 tbsp Parmesan cheese or WPI 5000, depending on whether it is sweet or savory. WPI for sweet, parm for savory.

2 tbsp oat fiber

2 tbsp unflavored whey protein (I use Isopure zero carb)

1/2 tsp baking powder

1/2 tsp glucomannan powder

pinch salt

1 egg

1/4 cup real mayo

If it is a bit stiff, I add a tbsp or so of unsweetened almond milk.

for sweet, I add a bit of liquid splenda...how much depends on how sweet you want it... a half tsp of vanilla, and a half tsp of cinnamon.

I bake it in one of the little 4" miniature corningware square casseroles. (Looks just like the big 2 quart casserole, but only holds 2 cups. There is a picture about halfway down on page 4 of this thread.) In my oven it takes 1 1/2 - 2 minutes. Watch for the center to completely set. I turn it out upside down on a cooling rack, then slice. I usually toast it, even for sandwiches.
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Old 04-01-2017, 07:35 PM   #357
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I was out of egg whites so I used a whole egg, but if you use egg whites, use 3 tbsps egg whites and the mayo.
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Old 04-01-2017, 10:46 PM   #358
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Thanks so much Sharon, and for adding the bit about the eggs. I was wondering how to equate the whites to whole eggs and mayo! I always look for your posts - they're always so informational.
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