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#1 |
Junior LCF Member
Join Date: Feb 2010
Location: The Great Plains
Posts: 15
Gallery: Inglorious
Stats: 198.8/155.0/150.0
WOE: Low Carb
Start Date: 1/12/2010
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What's a good substitute for bread crumbs
when making something like salmon patties, or for cracker crumbs when making something like meat loaf?
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#2 |
Junior LCF Member
Join Date: Jan 2010
Posts: 25
Gallery: Omphaloskeptical
Stats: 5'7", 236/201/136, 18-20%bf
WOE: High fat, <100 carbs/day, Atkins-paleo-ish
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#3 |
Senior LCF Member
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I use finely chopped vegetables (usually whatever's handy) and an egg when I make meatloaf. I "bread" chicken in seasoned coconut flour or parmesan cheese. Crushed pork rinds, Carbalose, and/or nut flours are also good.
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#4 |
Gadget Gal
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I recently made a meatloaf using 2 pounds of meat and 1 cup of cooked quinoa. It was moist and delicious. DH has already requested I repeat it soon.
At first glance quinoa doesn't LOOK low-carb but it's quite low-glycemic and doesn't cause any problems for either me, or my very carb-sensitive DH.
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It's easy to be miserable. Being happy takes more work. ~~from Ondine, the movie~~ Veni, vidi, velcro - I came, I saw, I stuck. I reject your reality and substitute my own! ~~ Adam on Mythbusters |
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#5 |
Major LCF Poster!
Join Date: Sep 2007
Location: Alabama
Posts: 1,639
Gallery: Mayberryfan
Stats: 22/14/10 or 8 if I can!
WOE: Atkins
Start Date: June 6, 2007
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I made meatloaf Friday night and used 2 lbs of ground chuck and 1/3 cup old fashioned oats and 1/2 pack of onion soup mix and some SF Ketchup. Was SO yummy. Better warmed over the second night, too.
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#6 |
Senior LCF Member
Join Date: May 2005
Location: Kansas City
Posts: 142
Gallery: hdyhouse
Stats: 335/211/195
WOE: Atkins
Start Date: September 2003
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For meatloaf, I use oat fiber which gives the meatloaf and old-fashioned meatloaf texture. For salmon patties I use pork rinds (and some oat fiber if the patty mixture is too moist.)
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Henry |
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#7 |
Major LCF Poster!
Join Date: Feb 2009
Location: Tropics
Posts: 2,946
Gallery: Jennifer Eloff
WOE: Atkins/Moderate Carbs
Start Date: 1999
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I almost always use my leftover bake mixes and add to it a bit with ground almonds and/or low-carb breadcrumbs (make toast, then blend in blender). I also add seasonings when making fried eggplant for my Eggplant Parmigiana. Oh yes, and I may add a little parmesan cheese as well. I don't like things too salty these days (My DH has high blood pressure), so I don't go overboard on salt and Parmesan cheese. I also use No Salt in combo with regular salt.
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#8 | |
Junior LCF Member
Join Date: Jul 2009
Location: Louisville, KY
Posts: 44
Gallery: DC12
Stats: 257.2/252.2/135
WOE: Low Carb/Ketoish/Free meal weekends
Start Date: 6/23/16
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#9 |
Major LCF Poster!
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For meatloaf I use pureed veggies, an egg and a handful of parm cheese. For breading I like to use a mix of parm & crushed nuts or Cleo's recipe:
Flavored Pork Rind Crumbs for Breading 1 6 ounce bag of Pork rinds 2 Tbsp Mrs Dash Seasoning Blend (one Tbsp per cup of crumbs)* Process pork rinds in food processor (or crush with a rolling pin in a zippered bag). If processed, pour into plastic zipper bag. Add 2 Tbsp Mrs Dash (or your favorite seasoning to taste). Shake bag to distribute seasoning. One 6-ounce bag makes approx. 2 cups of crumbs. |
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#10 |
Resident crazy dog lady
Join Date: May 2009
Location: Ca
Posts: 1,509
Gallery: sistertzu
Stats: 244/goal -90 Atkins/IF
WOE: VLC/no grain/ minimal dairy
Start Date: originally march 08 but every day is a fresh start
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I have made crumbs from pork rinds I used for breading on oven fried butterflied shrimp. Chia seeds work great, they create a gel that will hold everything together they have no taste you don't even know they are there.
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#11 |
Major LCF Poster!
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DC, this is pretty interesting actually. Here's nutritiondada dot com info on quinoa.
Nutrition Facts and Analysis for Quinoa, cooked It has a glycemic load of 18. Brown rice is 22.
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Terry |
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#12 |
Major LCF Poster!
Join Date: Jul 2008
Location: Snohomish, WA
Posts: 1,542
Gallery: BikerAng
Stats: 195/167/155 5'9"
WOE: Atkins - organic & humanely raised
Start Date: Feb 2007
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if you can tolerate fiber and a few extra carbs (and wheat) the Rye Crisp Fiber crackers may work well as a sub for cracker crumbs if you process them in a food processor/blender.
Ground up flax seeds also work pretty good as a binder for meatloaf if you like flax (my DH doesn't like it though because he claims he can taste the flax, so FYI! Last edited by BikerAng; 02-10-2010 at 12:37 PM.. |
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#13 |
Major LCF Poster!
Join Date: Feb 2009
Location: Tropics
Posts: 2,946
Gallery: Jennifer Eloff
WOE: Atkins/Moderate Carbs
Start Date: 1999
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That reminds me, Angie - I also sometimes use those fiber crackers as a filler in one of my meat loaves - Bobotie.
I also sometimes use wheat bran or oat bran, but mostly I use my leftover bake mixes, which I keep in the freezer, but the ones that have greater turnover, I leave on the shelf in an airtight container. |
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