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Old 02-05-2016, 05:23 PM   #181
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Quote:
Originally Posted by ouizoid View Post
Ugh. That makes me mad. Not the first time either.
Sorry, That was me. They had a big article on oopsie rolls and your recipe is so much better. They won't let you post a link in their the comments.
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Old 02-05-2016, 06:50 PM   #182
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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.
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Old 02-06-2016, 12:37 AM   #183
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Hi Ouizoid,

Used the following for my first try:

4tbs oat fiber
1tsp glu
1tsp baking powder
1 scoop (40g) protein powder
25g parmesan (used fresh grated as did not have the Green can, will buy)
75 g egg white (used one large whole egg instead)
1/3 cup cashew milk (or more--) (just used 1/3 cup of cream and water mixed)

Nuke 2 minutes or so

I don't think subbing the whole egg rather than whites or using the fresh parmesan rather than canned would affect things too much, or the 1/3 cup combined cream and water instead of cashew milk.
But I do have a question about the protein powder. I added 40g on top of the other ingredients as I was weighing it. It seemed like a lot of protein powder.

I think someone has also asked previously about how many Tbs of protein powder rather than weight, Ouizoid. Could you please let us know how much protein powder you use, i.e. how many Tbs?

First time I've made your "Low Carb Wonder Bread" and I think the protein powder amount may have been a bit heavy. I toasted the LC Wonder bread but it was very dry and I really had to swallow hard to get it down.

Sliced it into three and for lunch toasted two slices (nice and crispy). Made an "LC wonder bread egg burger out of it". The filling was two fried eggs that I scattered some mozarella and a few herbs over until cheese got melty, folded eggs over halfway to encase the cheese. Heated some leftover home-made vegetable ratatouille in the same pan and piled on top of egg/cheese, then topped with second slice of LC wonder bread.

Next time I will also add some type of sauce to moisten the fillings up a little.

Delicious but the LC Wonder bread was hard to swallow and fairly dry.

Definitely want to perfect this recipe as I'm sure it will become a huge favourite!

Thanks so much for information about how many Tbs of protein powder when you have a spare moment.

Last edited by juvee; 02-06-2016 at 12:43 AM..
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Old 02-06-2016, 06:44 AM   #184
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Quote:
Originally Posted by ouizoid View Post
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 understand. I have a book that is up on almost every pirate site on the web!
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Old 02-06-2016, 08:39 AM   #185
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Quote:
Originally Posted by juvee View Post
Hi Ouizoid,

Used the following for my first try:

4tbs oat fiber
1tsp glu
1tsp baking powder
1 scoop (40g) protein powder
25g parmesan (used fresh grated as did not have the Green can, will buy)
75 g egg white (used one large whole egg instead)
1/3 cup cashew milk (or more--) (just used 1/3 cup of cream and water mixed)

Nuke 2 minutes or so

I don't think subbing the whole egg rather than whites or using the fresh parmesan rather than canned would affect things too much, or the 1/3 cup combined cream and water instead of cashew milk.
But I do have a question about the protein powder. I added 40g on top of the other ingredients as I was weighing it. It seemed like a lot of protein powder.

I think someone has also asked previously about how many Tbs of protein powder rather than weight, Ouizoid. Could you please let us know how much protein powder you use, i.e. how many Tbs?

First time I've made your "Low Carb Wonder Bread" and I think the protein powder amount may have been a bit heavy. I toasted the LC Wonder bread but it was very dry and I really had to swallow hard to get it down.

Sliced it into three and for lunch toasted two slices (nice and crispy). Made an "LC wonder bread egg burger out of it". The filling was two fried eggs that I scattered some mozarella and a few herbs over until cheese got melty, folded eggs over halfway to encase the cheese. Heated some leftover home-made vegetable ratatouille in the same pan and piled on top of egg/cheese, then topped with second slice of LC wonder bread.

Next time I will also add some type of sauce to moisten the fillings up a little.

Delicious but the LC Wonder bread was hard to swallow and fairly dry.

Definitely want to perfect this recipe as I'm sure it will become a huge favourite!

Thanks so much for information about how many Tbs of protein powder when you have a spare moment.

Juvee that is an error with the protein powder. I would cut it down to 10 to 15 g and then try again. I'm out of town so I can't measure up by tablespoon let you know but I'm pretty sure that was a typo on my part and that it should really be 10 g
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Old 02-06-2016, 10:17 AM   #186
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Tried this a couple of days ago, was quite surprised as to how well I did like it, as w/ all lc breads, you just can't eat but so much of it. I've been looking for a bread that would make good croutons that wouldn't fall apart when put into a pureed soup and wasn't too hard. I have to have some major oral surgery and while cream soups work well, I need a bread/cracker item to go with but one that won't hurt gums and stitches. I cubed some of this up and let sit out over night, really dried out. And when put into soup, soaked up enough liquid to the softness that I'll need but didn't fall apart. I then fried some in butter and that worked well, the fried butter sides helped to hold it together when put into a soup. Not toasted or dried, the cut up cubes wanted to fall apart to quickly for me. But all in all, a great recipe. Will certainly take to throwing in all kinds of spices. Plan to experiment this wk. Thks Quiz!!
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Old 02-06-2016, 10:47 AM   #187
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Quote:
Originally Posted by juvee View Post
Used the following for my first try:

4tbs oat fiber
1tsp glu
1tsp baking powder
1 scoop (40g) protein powder
25g parmesan (used fresh grated as did not have the Green can, will buy)
75 g egg white (used one large whole egg instead)
1/3 cup cashew milk (or more--) (just used 1/3 cup of cream and water mixed)

Nuke 2 minutes or so

…about how many Tbs of protein powder when you have a spare moment.
Hi juke

If you look at the original post it is listed as equal amounts of Parmesan (powdered), Whey, and Oat Fiber (not Oat Bran)
  • 2 Tbs parmesan (green can) 40
  • 2 Tbs oatfiber 0
  • 1/2 tsp baking powder
  • 1/2 tsp glucomannan powder
  • 2 Tbs unflavoured whey Protein Powder (20 cals for the one I have)

blend dry ingredients. add whatever salts or spices you like

add 6 TBS (92 g) liquid eggwhites (I also added a smidge of cashew milk) 20

in my micro it was done in 1 minute 10 seconds


I've expanded it exactly 8 times (for bulk storage/use) to:
  • 1 Cup Oat Fiber
  • 1 Cup Unflavored Whey
  • 1 Cup Parmesan Cheese (powdered)
  • 4 tsp Baking Powder
  • 4 tsp Glucomannan

And I use
6 Tablespoons mix
Ľ cup egg white
1-2 T cream

In my microwave it's done in 1 minute 10 seconds to 1 minute 20 seconds. Ouzid has recently said she's been increasing the cashew milk (or other liquid) for personal use.

Hope this helps with the proportions.

To my way of thinking…
This is baking (which involves science and precision) not cooking (which involves throwing things in a pan/crock pot/instant pot and heating them up)

I think substituting whole egg in place of egg white will have some effect, as will substituting other ingredients. I'd never shave Parmesan and expect it to come out the same as using the inexpensive Parmesan powder from the supermarket (in the familiar green container). Nor would I substitute Oat Bran for Oat Fiber (which someone in the mistakenly thread did).

We tried the original recipe and have a very satisfactory bread as a result.




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Old 02-06-2016, 10:55 AM   #188
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Should have mentioned, I used whole egg in mine.
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Old 02-07-2016, 11:41 PM   #189
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Hi there Ouizoid,
Thanks for the reply. No problem. Life is an experiment sometimes....ha ha ha.
Will give it a try again, this time with 10g of protein powder.
Thanks again!
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Old 02-07-2016, 11:46 PM   #190
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Hi Larry,
Thanks for the additional tips.
I have oat fiber so no issue there.
Have now purchased the green can parmesan (except in Australia it's a small plastic jar these days with a bit of a green label).
Giving it another try and will also try your version as well.
Again, many thanks.
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Old 02-08-2016, 12:07 AM   #191
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Quote:
Originally Posted by juvee View Post
Hi Larry,
Thanks for the additional tips.
I have oat fiber so no issue there.
Have now purchased the green can parmesan (except in Australia it's a small plastic jar these days with a bit of a green label).
Giving it another try and will also try your version as well.
Again, many thanks.
Hi juke…
Yes - ours comes in a plastic container these days too. It's just a by-product of being 67 yrs old (when I was a kid, it came in a container which had a metal top and bottom, but I believe the tube was actually made of cardboard).

It's definitely a cheese for the ages!

Hope your experiments go well…




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Old 02-08-2016, 07:51 AM   #192
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let us know Juvee! I want to hear how you like the real thing

I am still adding extra cashew milk to very good effect--I wish I could say I measured, it is more a visual thing--I make the dough quite loose. It rises high and there are many more holes in the finished product, which holds butter well and is very bread like.
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Old 02-11-2016, 04:23 PM   #193
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I bought a new container last week, sandwich keeper storage. I made a couple of recipes of this bread in it and am very pleased with results. I had a tuna sandwich for lunch and I swear looking at the toasted sandwich on the plate you could not tell it wasn't bread from a store-bought loaf. I make in a round container for English muffins for breakfast. Love it!

I haven't even tried any add-ins to the bread yet I'm so pleased with it as is. Has anyone added herbs or spices to it? Just curious.

Ouiz - Love your new pic! (Did I tell you that already on another thread? I just had a flashback that I said it before! One of those "duh" moments!)
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Old 02-11-2016, 05:23 PM   #194
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Thanks TG! I like that pic too! Hubby took it before an event down in Beverly Hills last weekend so I was all swanky, lol!
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Old 02-11-2016, 06:07 PM   #195
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Chiming in - beautiful picture, Ouiz!
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Old 02-12-2016, 07:31 AM   #196
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thanks Judy!!!
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Old 02-15-2016, 10:18 AM   #197
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This looks interesting. Light in color like my Individual White Bread, but without almond flour. I don't like using so much almond flour as I don't think any breads made with it toast up "toasty". Looking forward to trying this, Ouiz!!
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Old 02-15-2016, 11:15 AM   #198
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peggy--it is so so good. I am never without a loaf in the fridge now. makes the best toast ever
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Old 02-15-2016, 02:37 PM   #199
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I was wondering about adding a tablespoon of ground pecans to make "whole wheat" bread! I'll give it a try. That is what I use to make my "whole wheat" yeast bread.
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Old 02-15-2016, 03:31 PM   #200
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Wow sharon--I would never have thought of that. Please do it and report back--you are thinking one tbs per single batch??
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Old 02-15-2016, 04:23 PM   #201
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Wow sharon--I would never have thought of that. Please do it and report back--you are thinking one tbs per single batch??
Yes, 1 tbsp per batch to begin with. I use 3/4 cup for a whole 1 1/2 lb loaf of yeast bread.
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Old 02-16-2016, 08:41 PM   #202
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I have a sack of pecan flour I need to use up- great idea!
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Old 02-17-2016, 08:19 AM   #203
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First try, I added 2 tbsp ground pecans. Batter looked "whole wheaty" but the muffin didn't, and couldn't much taste the pecans. But it rose higher in the dish than it did without the pecan meal. Next try I will add 1/4 cup pecan meal....or maybe 3 tbsp pecan meal and a tbsp wheat bran. 1/4 cup pecan meal is only 1g carbs. I use a small square corningware dish and without the pecan meal I get 4 big square slices, with the pecan meal I got 5. I didn't add any nut milk...just the eggwhites for liquid.

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Old 02-17-2016, 11:19 AM   #204
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I just made a waffle with the mix and it turned out quite good.
I added 1/4 egg whites, 2 TBL almond milk, 1 TBL Sukrin Gold, scant 1 TBL Fiberyum.

It was very waffle like - texture just slightly denser than the real thing (although that's a distant memory) but pretty darn close to real waffleness. However I could taste the Parmesan but I think that's because of the store brand I bought. Speaking of parmesan, this is kind of gross:

http://time.com/money/4226110/parmes...ood-cellulose/

I know they put cellulose in products to bulk it up but this is ridiculous.
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Old 02-17-2016, 12:52 PM   #205
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yeah--I saw that on Reddit a couple of days ago. Super gross. I buy my parm at target and I must say it looks and smells like parm. They tend to be scrupulous about their products, but you never know.

Gonna try your waffle tomorrow!!!!!
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Old 02-17-2016, 01:35 PM   #206
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Is it Market Pantry brand Ouizoid? That's one of the brand's that was made by Castle Cheese that supposedly has no parm at all. I hate that you can't trust these food manufacturers. I think I'll grate my own.
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Old 02-17-2016, 01:38 PM   #207
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Well, that was the wrong picture....that was the pecan meal chocolate biscotti!
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Old 02-17-2016, 01:38 PM   #208
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This is a quote from the article you linked, Callieco:

"In the most egregious case, a company called Castle Cheese Inc., whose products were used in the past for brands such as Market Pantry (sold at Target) and Best Choice 100% Grated Parmesan Cheese (sold at many supermarkets) allegedly contained “no parmesan cheese” whatsoever, according to the FDA. Instead, the product was made up of a mix of Swiss, mozzarella, and white cheddar cheese, as well as a heaping dose of cellulose."

And then it goes on to say -

"Amid the FDA inquiry, Castle Cheese Inc. stopped production of its 'problematic cheese,' Bloomberg noted, and the company filed for bankruptcy in 2014."

Sounds like they do not currently supply Target and haven't since 2014 or prior.
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Old 02-17-2016, 01:40 PM   #209
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ha! it is. I guess my bread has a lot more fiber in it!

By the way, has anyone tried some multiple of this recipe in a glass loaf pan? I'm thinking of doing it, just so I can have bread shaped toast. Anyone done this already?
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Old 02-17-2016, 01:40 PM   #210
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oooo--good catch Char. I'm relieved!
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