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Old 02-17-2016, 12:49 PM   #211
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Oh. I missed that completely I was so freaked out about the eating wood thing. Thanks Charski. The store brand I bought says cellulose in the ingredients but doesn't say how much. I really don't much like the idea even in small amounts so I might still grate my own.
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Old 02-17-2016, 12:53 PM   #212
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I also made a batch of muffin tops which I baked in the oven. They were a bit dry but I only added the amount of liquid in the initial recipe. However, they toasted really well and had a nice exterior. Next time I'll use more liquid. It's a great bun for burgers and sandwiches. I want to try some BBQ on them.
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Old 02-17-2016, 12:56 PM   #213
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Originally Posted by ouizoid View Post
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?
I haven't tried in a loaf pan yet but I have considered it. I still have some English muffin size made up but maybe next time I'll try the loaf pan. I've also thought about putting the batter in my twinkie pan to make a large finger roll size that could be used as hot dog buns. That would need to bake in the oven though so I've not attempted it yet.
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Old 02-17-2016, 07:22 PM   #214
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I wonder if there is any way to make a tortilla out of this? Maybe thin the batter and cook it like a crepe? Maybe I will give it a try. I think you would have to omit the baking powder.
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Old 02-18-2016, 01:31 PM   #215
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I don't know what took me so long to try it this way - but I finally made grilled cheese sandwiches for us yesterday.
WOW - indistinguishable from high carb bread in that application.

I am also interested in whether we could make a loaf in a glass pan.
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Old 02-19-2016, 01:48 PM   #216
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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.

sorry but what is the black chunky looking stuff? I don't see your bread???

ooops I also didn't see that you had posted a different pic.
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Old 02-19-2016, 01:52 PM   #217
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I don't know what took me so long to try it this way - but I finally made grilled cheese sandwiches for us yesterday.
WOW - indistinguishable from high carb bread in that application.

I am also interested in whether we could make a loaf in a glass pan.
how many times the original recipe would be mixed up to make a loaf if a glass pan, I'm guessing the middle would stay wet and soupy and the ends dry out...
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Old 02-19-2016, 03:55 PM   #218
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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.

Yeah, I goofed up, but here it is again. That is chocolate pecan meal biscotti.

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Old 02-19-2016, 04:01 PM   #219
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I don't know what took me so long to try it this way - but I finally made grilled cheese sandwiches for us yesterday.
WOW - indistinguishable from high carb bread in that application.

I am also interested in whether we could make a loaf in a glass pan.
That is what I had for lunch today. Yum.
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Old 02-20-2016, 07:09 AM   #220
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subbed peanut flour for the protein powder today--did not rise quite as high, but a very nice flavor--I'll likely go back to pp, but nice experiment!
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Old 02-20-2016, 07:13 AM   #221
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I tried it with 1/4 cup ground pecans and a tablespoon of wheat bran. This time I did add a couple of tablespoons of almond milk because the wheat bran made the dough stiffer. Came out pretty good. Made one more slice than the original recipe and increased the carbs by a total of 1.8 for the whole recipe.
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Old 02-21-2016, 04:19 PM   #222
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sharon--would you object if I shared your pic of my bread elsewhere? I can't make any for a day or so and they are asking for pics. If not, no worries.
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Old 02-21-2016, 07:31 PM   #223
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Oh. Never mind Sharon. I was able to get my camera to work. Thanks anyways. Xo
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Old 02-23-2016, 02:17 PM   #224
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I've made this twice now, once with egg whites and once with a whole egg, and the texture is a little eggy for me, especially without toasting, but I'm still experimenting. I've also just used the original recipe (no added liquids) so that may also make a difference. All in all, it's an EXCELLENT bread sub and better than anything I've tried so far. I've been using the measuring cup but I'd also like something more square so I want to try other containers. I also want to try the muffin top pan (as I just recently found my muffin top pan again!) so if I do, I will report back on how it works. Ouiz, thanks so much for this!
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Old 02-23-2016, 04:04 PM   #225
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Shelby, I'm thrilled that you like it. Add a bit more cashew milk to the original recipe--the texture is even better and less eggy--looking forward to your experiments
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Old 02-24-2016, 04:58 AM   #226
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I keep eyeing the glass insert for my French press....

Looks like JUST the right size to me!
Did you every try the glass insert? I have one too. But no French press. I bought it at Target because I liked the look of it and thought it would be useful. I wondered if baking in it might be too much heat, but it's used for coffee so it might be ok.
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Old 02-24-2016, 06:21 AM   #227
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its weird that no one seems to make heat resistant glass columns anymore. I have several 16 ounce containers from back when Glad made them that size and they are perfect, but they seem very hard to find now.
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Old 02-24-2016, 06:54 AM   #228
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its weird that no one seems to make heat resistant glass columns anymore. I have several 16 ounce containers from back when Glad made them that size and they are perfect, but they seem very hard to find now.
Do you think the glass insert from a French press coffee maker would be safe in the microwave?
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Old 02-24-2016, 07:35 AM   #229
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no clue. google it? I mean it tolerates heat from coffee? When I google cylindrical glass containers, I notice that Michaels has a lot of glass cylinders, probably for vases, also there is laboratory glass available. I may try and order some to try.

there are glass beaker sets on amazon at a reasonable price. They are meant to tolerate heat. I wonder if they would work. ETA I just ordered a 600 ml (2 cup) beaker to try. very cheap. very heat resistant and microwaveable.

some people have been using the large handled soup mugs with lids that have straight sides, and like the way they work for this.

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Old 02-24-2016, 07:54 AM   #230
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I think I might make toasted tuna patty sandwiches soon... that sounds good and I have homemade tartar sauce in fridge.
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Old 02-24-2016, 08:41 AM   #231
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yum jen! Take a pic!!!!!!
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Old 02-24-2016, 09:07 AM   #232
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I gave this a try this morning. I baked in the oven because I had some mini aluminum loaf pans. I doubled the recipe but only used 3 TBS liquid egg whites, plus 1 egg. I also added 2 TBS of coconut oil ( I used the Carrington unflavored oil). It was really thick so I added some HWC and Carbmaster Milk. I didn't measure the cream and milk. Not bad at all, I think I will eliminate the egg whites. Its a tad bit eggy, but was not overpowering. Made a decent grilled cheese sandwhich. Will make burgers for dinner tonight and use some as my burger "bun".

Thanks for this great recipe. With a few tweaks, this will really come in handy for me. I didn't add any spices so it was a little bland. Trying to think about what would enhance the flavor without overpowering the bread.
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Old 02-24-2016, 06:09 PM   #233
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I'm one of the ones that has made this recipe a couple of times and it doesn't turn out...and I really want it to turn out! I've been thinking about what the problem is and I'm wondering if using Cashew milk is the secret. Even though it's a liquid it is still a form of nut meal. So I plan on buying some Cashew milk and trying again.

I also had an idea of another version. I'm an idea person; I'm more a thinker than a doer. LOL. Anyway, I got to wondering what adding a teaspoon of vinegar would do. Then I thought...beer. Which made me remember Cook's Illustrated version of No Knead Bread which included vinegar and beer to give it a more sourdough flavor.

So if anyone wants to experiment before I do, I'm going to substitute 2 TBS of beer and 1 tsp of white vinegar for part of the cashew milk.
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Old 02-24-2016, 06:26 PM   #234
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sharon--would you object if I shared your pic of my bread elsewhere? I can't make any for a day or so and they are asking for pics. If not, no worries.

I have no objection to anyone sharing anything I post on the forum.
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Old 02-24-2016, 06:51 PM   #235
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I'm one of the ones that has made this recipe a couple of times and it doesn't turn out...and I really want it to turn out! I've been thinking about what the problem is and I'm wondering if using Cashew milk is the secret. Even though it's a liquid it is still a form of nut meal. So I plan on buying some Cashew milk and trying again.

I also had an idea of another version. I'm an idea person; I'm more a thinker than a doer. LOL. Anyway, I got to wondering what adding a teaspoon of vinegar would do. Then I thought...beer. Which made me remember Cook's Illustrated version of No Knead Bread which included vinegar and beer to give it a more sourdough flavor.

So if anyone wants to experiment before I do, I'm going to substitute 2 TBS of beer and 1 tsp of white vinegar for part of the cashew milk.
Anything to make it taste like sourdough would make us so happy!! Let us know!

Mine ALWAYS turns out. And sometimes I use just the carton of egg whites and zero cashew milk.
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Old 02-24-2016, 08:16 PM   #236
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Didikins I'd love to know how the recipe fails. I've made it more than 20 times and it is consistently good? Love to brainstorm with you!
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Old 02-25-2016, 12:46 AM   #237
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no clue. google it? I mean it tolerates heat from coffee? When I google cylindrical glass containers, I notice that Michaels has a lot of glass cylinders, probably for vases, also there is laboratory glass available. I may try and order some to try.

there are glass beaker sets on amazon at a reasonable price. They are meant to tolerate heat. I wonder if they would work. ETA I just ordered a 600 ml (2 cup) beaker to try. very cheap. very heat resistant and microwaveable.

some people have been using the large handled soup mugs with lids that have straight sides, and like the way they work for this.
I have one of the straight sided soup mugs in the cupboard. I'd forgotten I had it.

I've been on a search to perfect the muffin for my homemade, freeze ahead, grab and heat as I head out the door in the morning "egg McMuffins". They need to be sturdy yet can be eaten with one hand while driving, if necessary. I've never had to do the "driving and eating" yet because I live only 2 blocks from work but I can eat it once I get there. Your recipe might just be perfect. I am having a dickens of a time finding oat fiber. We do have a Sprouts and a Whole Foods in the area. Sprouts doesn't have it but Whole Foods might.
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Old 02-25-2016, 06:09 AM   #238
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oat fiber

The only place I've found it is Netrition
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Old 02-25-2016, 06:20 AM   #239
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I buy my oatfiber from Honeyville.
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Old 02-25-2016, 08:47 AM   #240
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I buy my oatfiber from Honeyville.
Thanks.
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