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Old 01-28-2016, 08:52 AM   #151
sbwertz
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Boy do I need to do my freezers, too! My big upright is not a frost free so it gets reorganized every time I defrost it. The side by side, however, just gets more and more jumbled until I give up and haul everything out, triage it and repack it. Each time I SWEAR I will keep it better organized. Never works. Every time I defrost my big freezer, I always find things I didn't know I had!
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Old 01-28-2016, 01:54 PM   #152
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…Every time I defrost my big freezer, I always find things I didn't know I had!
HI Sharon…

Every time I organize ours if find things I didn't REMEMBER we had (I'm pretty sure I knew at one time).




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Old 01-29-2016, 06:10 AM   #153
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I just want to say that adding even a little more milk (I use cashew milk) to this recipe makes for a very nice, soft bread with a tender crumb--even more like white bread than before. Also MUCH less dry. It seems like the liquid is more important than adding fat. I am so sorry that I don't have an actual measurement for you--Ill try and do it, but I am currently making a looser dough than I was before and I like it even more. Really, I just eyeball it. Experiment yourselves and see what you think.
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Old 01-29-2016, 02:28 PM   #154
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Ouiz - I put in a full quarter cup of almond milk and a good splash of cream, it takes a bit longer to cook but makes a nice soft bread. Which I then toast up crispy!

I haven't tried it untoasted, have you?
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Old 01-29-2016, 04:09 PM   #155
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TG. Yes I have, I've used it as white bread for tuna sandwiches or for ham and cheese sandwiches and it's just great I'd say at this point I'm adding more like a third of a cup or more
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Old 01-29-2016, 04:10 PM   #156
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TG. Yes I have, I've used it as white bread for tuna sandwiches or for ham and cheese sandwiches and it's just great I'd say at this point I'm adding more like a third of a cup or more
Hi ozd…

With how much Egg White?





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Old 01-29-2016, 04:42 PM   #157
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4tbs oat fiber
1tsp glu
1tsp baking powder
1 scoop (40g) protein powder
75 g egg white
1/3 cup cashew milk (or more--

Nuke 2 minutes or so
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Old 01-30-2016, 02:11 AM   #158
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How much parm cheese??
Still loving this so much! It's so versatile!
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Old 01-30-2016, 12:10 PM   #159
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OH MY GOSH!! I forgot the parm!!

25 grams parm
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Old 02-01-2016, 07:20 PM   #160
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I want to try this recipe, but need to clarify. When you say green can of parmesan cheese, do you mean the grated kind you shake on spaghetti? Or is it a shredded parm?
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Old 02-01-2016, 07:29 PM   #161
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My type 1 husband is really enjoying this.

Susie I think she means the regular Kraft kind of parmesan shake-on cheese. That's what I've been using.
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Old 02-01-2016, 09:26 PM   #162
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Yes. Not shredded--the powdered kind that comes in a can.


Ugh. Also my protein powder only weighs 11 grams, not 40. Geeze Louise!!

Last edited by ouizoid; 02-01-2016 at 09:28 PM..
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Old 02-02-2016, 11:45 AM   #163
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I really liked it with extra liquid. Nice TY
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Old 02-02-2016, 01:01 PM   #164
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i added the extra liquid and overflowed my giant soup mug- I don't have a big enough container now to make the softer bread...on the hunt again...
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Old 02-02-2016, 01:55 PM   #165
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Deb, I hope you find something, because it really is better a little softer and it is significantly less dry
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Old 02-02-2016, 02:04 PM   #166
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i added the extra liquid and overflowed my giant soup mug- I don't have a big enough container now to make the softer bread...on the hunt again...
I'm looking into getting a set of Lab Beakers with the largest a 1000ml size, that should do it for the bread loaf I think...
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Old 02-02-2016, 03:21 PM   #167
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Protein powders must vary, mine is 23 gms for one scoop. Ouiz - can you tell me what your scoop measures in Tbs.?

I think I might try my first toasted cheese sandwich with this bread tonight.
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Old 02-02-2016, 06:03 PM   #168
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Hey TG-- I'm away from home in Beverly Hills for a conference. Can't measure but it couldn't be more than 2 tablespoons, it's a very small scoop
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Old 02-02-2016, 06:44 PM   #169
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Thanks, Ouiz

I had a toasted cheese and bacon sandwich on white bread, I think the name of this should be Wonder Bread; oh wait, that name's already taken! Low Carb Wonder Bread then??
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Old 02-04-2016, 10:34 AM   #170
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This is a great recipe. Tried it today and can definitely see making variations on the original. Thanks Ouizoid.
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Old 02-04-2016, 10:41 AM   #171
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So happy you guys like it. I love it.
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Old 02-04-2016, 10:52 AM   #172
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I forgot to ask, is it better to take out right away or let cool in baking container first? Also, is it normal for it to deflate a bit when it comes out?
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Old 02-04-2016, 11:29 AM   #173
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Mine does not deflate at all. And I take it out right away
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Old 02-04-2016, 11:42 AM   #174
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Same here on both counts.
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Old 02-04-2016, 12:29 PM   #175
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I wait a minute and it does not deflate. When I am really lucky, it has already pulled itself away from the sides.
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Old 02-04-2016, 12:46 PM   #176
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Mine starts to deflate as soon as I open the microwave. I wonder why?
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Old 02-04-2016, 03:32 PM   #177
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Mine starts to deflate as soon as I open the microwave. I wonder why?
Hi sammienrosie

Ours deflates, and I have always just accepted it does that and rolled with it.

It doesn't seem to cause any issues with the finished 'bread'…




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Old 02-05-2016, 08:32 AM   #178
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Hi Ouizoid! your bread recipe is famous! I just saw it posted in the comments section of a story on Cloud Bread on DailyMail.

the entire recipe was posted in the comment but no attribution to you or this site!
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Old 02-05-2016, 08:38 AM   #179
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Ugh. That makes me mad. Not the first time either.
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Old 02-05-2016, 12:48 PM   #180
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That stinks- You really should be getting credit for these truly life-altering recipes. I appreciate your experimenting and sharing. I hate that people don't give credit where credit is due!
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