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Old 03-06-2007, 05:22 PM   #1
Eileen
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Irish Soda Bread.......

Hi,
St. Patricks Day is almost here. And I was wondering if any of you have a low carb Irish Soda Bread recipe? Maybe using carbquick. It's one of my favorites. And was hoping maybe to figure out a way to be able to have it. Without feeling guilty, & cheating. Thanks in advance. And Happy St. Patricks Day!!!
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Old 03-06-2007, 05:40 PM   #2
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I don't know of any. Experiment!.... and run back and share the results me, lol!

I love St. Patty's day it's when DBF and started dating so we always have a big St.P bash, if it works, I would love to make some!!
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Old 03-06-2007, 06:30 PM   #3
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Love me some soda bread. Sorry - I don't have a recipe but will agree with Pinkpetals - share any results you may find!
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Old 03-06-2007, 06:51 PM   #4
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mmmm soda bread and potato flour .... mmmm yummy .. I've given em up for good... long line of Irish here mothers maiden name is monaghan.... If you can fix the recipies an low carb em you'll have mended many a broken Irish Atkin heart .....
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Old 03-06-2007, 06:56 PM   #5
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My mother's side has the surnames Duckett and Murphy. Oh, if only Irish food wasn't so carby!
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Old 03-06-2007, 07:35 PM   #6
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Hey gang!
I know what you mean. I love the Irish food. I ordered some more Carbquik. And going to play around with it.I'm hoping I'll be able to come up with a great Irish Soda Bread for us all. So I'll keep you posted. Any ideas for ingredients to try. Just let me know. Are Raisin a No, No for Atkins?
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Old 03-07-2007, 02:24 AM   #7
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I think I just heard the sounds of screaming throughout the countryside here. Carbquick soda bread!

What type did you used to make? True soda bread here is whole wheat and bran, not white flour.

I don't even attempt the breads yet, but I would suggest using bran flakes, carbquick and maybe even some ground flax. Good luck and let us know how your experiments come out.

ETA-just wanted to add that by Bran flakes, I meant the outer fiber of the grain, not flakes as in the boxed cereals!
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Old 03-07-2007, 08:59 AM   #8
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yeah, as soon as I get my carbquik in the mail this week. I'll experiment. And let you all know.

Maid of erin- Thanks for the ideas.
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Old 03-07-2007, 10:39 AM   #9
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Is there a certain recipe that is used to make this type of bread? When I do a search for it most recipes use white & wheat flour.
Maid of Erin do you know of a recipe that uses the bran flakes & flax?
Also I did find out you can use plain yogurt in place of buttermilk, sounds easy enough to me to low carb. Last question, is this a savory bread? one recipe calls for sugar & raisins, don't like cooked raisins. Hoping its more a savory bread I can leave the sweet stuff out of, thoughts, Thanks
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Old 03-07-2007, 10:57 AM   #10
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Sherrie, I am pretty sure the base irish soda bread is : flour, soda, salt, and buttermilk.

After that, like many other breads, there are many variation of it.
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Old 03-07-2007, 12:04 PM   #11
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Hey Kevin, Thanks, guess I will try it w/my Carbquik, maybe add in some
bran & golden flax, see what we come up with. Since most folks say Carbquik is to salty do you think I should leave out the called for salt? I don't care for salt and normal don't use it unless its a must in a recipe. Thanks
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Old 03-07-2007, 12:49 PM   #12
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the recipes I looked at did not call for much salt so I personally would not leave it out.
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Old 03-08-2007, 01:28 AM   #13
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This may help for those going to try this bread.

"Cake" style soda bread, part 1

"Cake" style soda bread, part 2

"Farl" style soda bread, part 1

"Farl" style soda bread, part 2
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Old 03-08-2007, 02:00 AM   #14
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I love those Irish Potato Candies- do they court as carbs since they're not REALLY potatoes? (KIDDING- I'm kidding

Corned Beef and Cabbage also rocks!
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Old 03-08-2007, 06:20 AM   #15
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Quote:
Originally Posted by Kevinpa View Post
I used the above process with the following ingredients:

* 16 oz. sour cream
* 1/8 cup Vital wheat glutten
* 1 3/8 cup Carbalose
* 1 1/4 cup wheat protein isolate 5000
* 1/8 cup Resistant Wheat Starch 75
* 2 Tbls. not/Sugar
* 1/8 Tsp. splenda quick pack
* 1 Tsp. baking powder(subbed for the salt in the recipe)
* 1 Tsp. baking soda
* 1 Tsp. sugar

The result I thought were quite impressive.





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Old 03-08-2007, 06:46 AM   #16
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Looks good Kevin. Your pictures always looks so yummy!
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Old 03-08-2007, 07:21 AM   #17
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Cooled and cut.

The flavor is incredible, no carbalose bite what so ever.





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Old 03-08-2007, 09:17 AM   #18
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Kevin,

Looks great! I will make it with corned beef and cabbage and make my DH very happy.

Just can't thank you enough for all you do.
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Old 03-08-2007, 10:20 AM   #19
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[COLOR="red"]I also made Irish Soda Bread, though mine is higher carb.[/COLOR]

Brown Bread

3 cups (12 oz) of wheat flour [COLOR="Red"](Me: 2 c whole wheat flour, 1 c unbleached all purpose flour, 1/2 c Jena Marie Bread flour, 1/4 c raw wheat bran, 1/4 c oat bran)[/COLOR]1
cup (4 oz) of white flour (do not use self-rising as it already contains baking powder and salt) [COLOR="red"](me: left this out, see above)[/COLOR]
2 ounces of butter
14 ounces of buttermilk (pour in a bit at a time until the dough is moist) [COLOR="Red"](me: used 15 oz FF plain Yogurt)[/COLOR]
1 teaspoon of salt
1 1/2 teaspoon of bicarbonate of soda.
[COLOR="red"]1 T xylitol for slight sweetening, recipe did not call for any sweetener[/COLOR]
Method:

Preheat the oven to 425 F. degrees. [COLOR="red"](me: Put dutch oven in oven to heat)[/COLOR] Lightly grease and flour a cake pan. [COLOR="red"](me: no cake pan)[/COLOR]
In a large bowl sieve and combine all the dry ingredients. Rub in the butter until the flour is crumbly.

Add the buttermilk [COLOR="red"](me: yogurt)[/COLOR] to form a sticky dough. Place on floured surface and lightly knead (too much allows the gas to escape)

Shape into a round flat shape [COLOR="red"](me: on a sheet of parchment)[/COLOR] in a round cake pan and cut a cross in the top of the dough. [COLOR="red"](me: Cut a cross almost thru in the top of the loaf)[/COLOR]
[COLOR="red"](me: when dutch oven is hot, gently lift loaf into it and cover) [/COLOR] Cover the pan with another pan and bake for 30 minutes (this simulates the bastible pot). Remove cover and bake for an additional 15 minutes. [COLOR="red"](me: Baked for 30 min at 425║, then 30 more at 350║)[/COLOR]
The bottom of the bread will have a hollow sound when tapped to show it is done.

Cover the bread in a tea towel and lightly sprinkle water on the cloth to keep the bread moist. [COLOR="red"](me: Just wrapped in clean kitchen towel)[/COLOR]
Let cool and you are ready to have a buttered slice with a nice cup of tea or coffee.

[COLOR="red"]One set of directions that I found said to cool uncut for 6 hours, as if I could!! And then to cut and toast. This is very good....I ended up eating 1/4 of the 35 oz loaf!!![/COLOR]

Last edited by Bfranke; 03-08-2007 at 10:23 AM..
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Old 03-08-2007, 02:39 PM   #20
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Wow, these all look so great! I just got my carbquik today in the mail. So i'm very excited to try making it myself too. Keep you posted. So glad there is a way to have it. Yummy!!!
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Old 03-08-2007, 04:17 PM   #21
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Kevin: did you let this rest and rise a bit before baking??

thanks
Helen
ps. Looks Awesome!!!! Are you a chef?
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Old 03-08-2007, 04:53 PM   #22
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Quote:
Originally Posted by AdeCafe View Post
Kevin: did you let this rest and rise a bit before baking??

thanks
Helen
ps. Looks Awesome!!!! Are you a chef?
No Helen, this is not yeast bread. According to the lady in the videos that I posted it is important not to let it rest. This bread gets it rise during baking from the gases released from the chemical reaction of the baking soda.
And no I am not a chef although Jude calls me a professional amateur.
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Old 03-09-2007, 08:29 PM   #23
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Hello,

Ok, I tried making one recipe out of Carbquik. Pretty funny how it came out. Was rising over. Then dropped like a stone. I have another one I will try as well. Yours look so great Kevin. I'm too embarrased to show you all mine. So back to the drawing board. I'll get back to you guys on the next one.:blush:
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Old 03-09-2007, 08:33 PM   #24
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Just got it out of the oven. Doesn't taste bad. Just doesn't look too pretty either.
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[COLOR="Red"]Goal to bring out the inner me. And be one [COLOR="Magenta"]HOT looking MAMA!:[/COLOR][/COLOR]:blush:

[COLOR="RoyalBlue"]Starting weight 211.0 First goal to join the 100's club.[/COLOR][COLOR="Red"]ASAP!!!![/COLOR]

[COLOR="Indigo"]211.0, 205.6,205.6,202.6,201.6,204.0[/COLOR]
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Old 03-09-2007, 08:54 PM   #25
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Quote:
Originally Posted by Eileen View Post
Just got it out of the oven. Doesn't taste bad. Just doesn't look too pretty either.
Eileen if you are just using carbquik as the only flour I suspect that is the reason. Although carbquik works in a lot of baked good, it leave something to be desired as the single flour in any bread. It takes a combination of several lc flours and fibers to make a good lc bread.
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Old 03-10-2007, 11:18 AM   #26
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Oh thanks Kevin, I had no idea. Where can you get some of these low carb flours? And does the low carb breads stall you at all on the scale? Thanks so much for your help. I'll have to try it out after I find these flours.
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[COLOR="Red"]Goal to bring out the inner me. And be one [COLOR="Magenta"]HOT looking MAMA!:[/COLOR][/COLOR]:blush:

[COLOR="RoyalBlue"]Starting weight 211.0 First goal to join the 100's club.[/COLOR][COLOR="Red"]ASAP!!!![/COLOR]

[COLOR="Indigo"]211.0, 205.6,205.6,202.6,201.6,204.0[/COLOR]
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Old 03-10-2007, 11:21 AM   #27
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Most of the flours in Kevin's recipes can be found right here on Netrition...and they will be highlighted in blue. If you pick out a few of his recipes, just search for the ingredients on Netrition.
HTH, Bette
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Old 03-10-2007, 02:29 PM   #28
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Bette,
Thanks. I will di that right now. I really appreciate your help.
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[COLOR="Red"]Goal to bring out the inner me. And be one [COLOR="Magenta"]HOT looking MAMA!:[/COLOR][/COLOR]:blush:

[COLOR="RoyalBlue"]Starting weight 211.0 First goal to join the 100's club.[/COLOR][COLOR="Red"]ASAP!!!![/COLOR]

[COLOR="Indigo"]211.0, 205.6,205.6,202.6,201.6,204.0[/COLOR]
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Old 03-10-2007, 02:48 PM   #29
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Here's my stab at it. DH and I are having early St Paddy dinner tonight. Corned beef and cabbage and Irish soda bread!! Mine is flatter than Kevin's, but it is still pretty!! I found it was too dry to form into a ball with the stated amount of sour cream in the recipe, and the video said not to make it too dry. I am sure my climate is different so had to make an adjustment. So I only had some heavy cream and added a bit of that so I could form the bread. Maybe that made it a bit flatter, less round. I am not sure, but it is fine as it is. I went out and bought FRESH baking soda and powder for this!

Thanks Kevin.





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Old 03-10-2007, 03:14 PM   #30
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Very nice Sun. Yes the lady in the video said that making this bread took getting the feel for it. My loaf is all gone. My DD stoped over an ended up taking half of it home with her.

I will be making another to have with cabbage and corn beef on St. Pattys Day.
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