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Old 09-08-2010, 03:39 PM   #1
Dottie
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The challenge: a low-carb english muffin

I am not a baker at all.
I'm thinking vital wheat gluten, almond flour, flax, yeast, a small amount of sugar to proof the yeast, salt, butter or oil, and water would be a good base, but I have no idea about the amounts!
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Old 09-08-2010, 04:15 PM   #2
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Don't use alot of the vwg, cuz it makes things taste funky, if there is too much.

Good luck, Dottie..
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Old 09-08-2010, 04:24 PM   #3
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I have never been happy with any yeast based low carb stuff I've made. I would suggest just using the normal non-yeast leavening on a base of almond meal and whatever else you want to add. I don't think you are ever going to replicate the texture of an English muffin without flour, but good luck!
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Old 09-08-2010, 04:24 PM   #4
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Hmm.. necessary for the yeast to proof properly?
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Old 09-08-2010, 09:09 PM   #5
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Ok, here is a recipe my DD has tried, HC though and she says it's taste wonderful.

Now let's all put our thinking caps on and come up with a good LC one!!

Original Recipe Yield 18 muffins (approximately)

Ingredients

* 1 cup milk (LC version of this: half cream/half water)
* 2 tablespoons white sugar (I am sure we can get away with only 1)
* 1 (.25 ounce) package active dry yeast
* 1 cup warm water (110 degrees F/45 degrees C)
* 1/4 cup melted shortening (butter? coconut oil?)
* 6 cups all-purpose flour (combo of vital wheat gluten, and some other flours? Maybe coconut/flax/almond flour?)
* 1 teaspoon salt

Directions

1. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar, stirring until dissolved. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2. In a large bowl, combine the milk, yeast mixture, shortening and 3 cups flour. Beat until smooth. Add salt and rest of flour, or enough to make a soft dough. Knead. Place in greased bowl, cover, and let rise.
3. Punch down. Roll out to about 1/2 inch thick. Cut rounds with biscuit cutter, drinking glass, or empty tuna can. Sprinkle waxed paper with cornmeal and set the rounds on this to rise. Dust tops of muffins with cornmeal also (maybe oat fiber?). Cover and let rise 1/2 hour.
4. Heat greased griddle. Cook muffins on griddle about 10 minutes on each side on medium heat. Keep baked muffins in a warm oven until all have been cooked. Allow to cool and place in plastic bags for storage. To use, split and toast. Great with orange butter, or cream cheese and jam.
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Last edited by Beeb; 09-08-2010 at 09:11 PM..
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Old 09-08-2010, 09:51 PM   #6
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Quote:
Originally Posted by beeb View Post
Ok, here is a recipe my DD has tried, HC though and she says it's taste wonderful.

Now let's all put our thinking caps on and come up with a good LC one!!

Original Recipe Yield 18 muffins (approximately)

Ingredients

* 1 cup milk (LC version of this: half cream/half water)
* 2 tablespoons white sugar (I am sure we can get away with only 1)
* 1 (.25 ounce) package active dry yeast
* 1 cup warm water (110 degrees F/45 degrees C)
* 1/4 cup melted shortening (butter? coconut oil?)
* 6 cups all-purpose flour (combo of vital wheat gluten, and some other flours? Maybe coconut/flax/almond flour?)
* 1 teaspoon salt

Directions

1. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar, stirring until dissolved. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2. In a large bowl, combine the milk, yeast mixture, shortening and 3 cups flour. Beat until smooth. Add salt and rest of flour, or enough to make a soft dough. Knead. Place in greased bowl, cover, and let rise.
3. Punch down. Roll out to about 1/2 inch thick. Cut rounds with biscuit cutter, drinking glass, or empty tuna can. Sprinkle waxed paper with cornmeal and set the rounds on this to rise. Dust tops of muffins with cornmeal also (maybe oat fiber?). Cover and let rise 1/2 hour.
4. Heat greased griddle. Cook muffins on griddle about 10 minutes on each side on medium heat. Keep baked muffins in a warm oven until all have been cooked. Allow to cool and place in plastic bags for storage. To use, split and toast. Great with orange butter, or cream cheese and jam.
Maybe you could use this recipe with Kevin's LC cake or cookie flour mix at 9 carbs/cup. He makes bread with it so it would probably work. I've never used it that way but I like it for cookies.
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Old 09-08-2010, 10:12 PM   #7
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Maybe you could use this recipe with Kevin's LC cake or cookie flour mix at 9 carbs/cup. He makes bread with it so it would probably work. I've never used it that way but I like it for cookies.
I'm sorry but I made a mistake about the carbs in Kevin's latest flour mix. It has 14 carbs/cup, not 9. His original one had 9 but this new one is better even though it does have a few more carbs. Here is a link to a long thread about his flour mix. The new recipe is on page 5 and is in message #135. Towards the end of the thread he writes that he uses the latest one for all of his baking, even the breads.

http://www.lowcarbfriends.com/bbs/lo...l#post12017864
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Old 09-08-2010, 10:43 PM   #8
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Have you tried Western Bagel's alternative english muffins? They are really tasty and are at our SuperWalmarts in the refrigerated section by the Alternative bagels.
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Old 09-09-2010, 03:51 AM   #9
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Have you tried Western Bagel's alternative english muffins? They are really tasty and are at our SuperWalmarts in the refrigerated section by the Alternative bagels.
Unfortunately they use regular old white flour, so I avoid them.

Ingredients: Enriched Unbleached Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Wheat Gluten, Corn Starch, Inulin, Oat Fiber, May Contain 2% Or Less Of: Salt, Yeast, Calcium Propionate And Sorbic Acid (Preservatives), Calcium Sulfate, Enzymes, L-Cysteine, Mono & Diglycerides, Guar Gum, Ascorbic Acid, Sodium Stearoyl Lactylate, Azodicarbonamide, Artificial Flavor, Sucralose. Contains: Wheat.
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Old 09-09-2010, 08:50 AM   #10
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maybe one of Jennifer's bake mixes would work with Beeb's recipe?
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Old 09-09-2010, 09:10 AM   #11
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Yep, I would love this. The trick for me would be to avoid gluten and make it gluten free. Maybe do you think we could use a bit of buckwheat flour and maybe some white bean puree? I'm off to google fermented bean cakes! (Thinking sourdough here...)
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Old 09-09-2010, 01:10 PM   #12
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It does, but I do not like the taste of coconut flour lol.
Might work with a combo of flax meal and.. I dont know.
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Old 09-09-2010, 01:11 PM   #13
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Yep, I would love this. The trick for me would be to avoid gluten and make it gluten free. Maybe do you think we could use a bit of buckwheat flour and maybe some white bean puree? I'm off to google fermented bean cakes! (Thinking sourdough here...)

Lauren's recipe is gluten free-coconut flour.
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Old 09-09-2010, 01:14 PM   #14
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I'm sorry but I made a mistake about the carbs in Kevin's latest flour mix. It has 14 carbs/cup, not 9. His original one had 9 but this new one is better even though it does have a few more carbs. Here is a link to a long thread about his flour mix. The new recipe is on page 5 and is in message #135. Towards the end of the thread he writes that he uses the latest one for all of his baking, even the breads.

http://www.lowcarbfriends.com/bbs/lo...l#post12017864
Just to confuse things further, there are actually two different versions of Kevin's first mix--one uses Carbquik and one uses the same amount of Carbalose. It must be the Carbquik version of "#1" that has 9 carbs per cup, I'm sure the carbalose version of his first mix would have more.

Kevin's first mix (with carbalose) makes a great chewy crust lc yeast bread somewhat more like French or Italian breads, his second mix makes a more "American" kind of bread, for lack of a good way to describe it...I have no idea which would be likelier for English muffins. Maybe Jennifer's mix would be more suitable than either.

Last edited by CreekWatcher; 09-09-2010 at 01:15 PM..
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Old 09-09-2010, 01:32 PM   #15
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Quote:
Originally Posted by lisabinil View Post
Lauren's recipe is gluten free-coconut flour.
OMG! How did I completely miss you post!?

Lauren's muffin looks fantastically beautiful!!!!!!

I have some coconut flour here and may just have to try this soon! and Thanks Lis and Lauren!!!
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Old 09-09-2010, 01:36 PM   #16
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How have I missed her blog all this time! Her stuff looks gorgeous!
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Old 09-09-2010, 01:54 PM   #17
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I order a case of LOw Carb English Muffins from Sam's Club. You have to be a member, and they don't have them in the regular store, only on-line. They are fantastic. Make great MCMuffins. Julie
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Old 09-09-2010, 02:27 PM   #18
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I order a case of LOw Carb English Muffins from Sam's Club. You have to be a member, and they don't have them in the regular store, only on-line. They are fantastic. Make great MCMuffins. Julie
OK, Girlfriend, SPILL THE BEANS!! Tell us about this Low Carb English Muffins!!

PLEASE!!!
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Old 09-09-2010, 02:32 PM   #19
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I found this about them:


12 packages of 6 muffins per case
Low calorie vs. regular muffin: 80 calories per serving
Low fat vs. regular muffin: < .5g
High fiber per serving: 5g
High protein per serving: 7g
10 net carbs per serving
0 trans fat
Weight Watchers: 1 point per serving

INGREDIENTS: Water, Enriched Bleached Flour [wheat flour, iron (ferrous sulfate), niacin, thiamin mononitrate (vitamin B1), riboflavin (vitamin B2), folic acid], Wheat Gluten, Wheat Fiber, Yeast, Wheat Starch, Salt, Guar Gum, Calcium Propionate, Calcium Sulfate, Ascorbic Acid (vitamin C), Splenda (sweetener), Corn Meal
CONTAINS WHEAT
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Old 09-09-2010, 03:29 PM   #20
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It does, but I do not like the taste of coconut flour lol.
Might work with a combo of flax meal and.. I dont know.
Maybe quinoa flour would work, or a combination of the 2 to cancel out the flavors lol.
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Old 09-09-2010, 04:54 PM   #21
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Maybe quinoa flour would work, or a combination of the 2 to cancel out the flavors lol.

Wonder how some chia flour would be in the mix? Supposed to use 2/3 cup chia flour to replace a cup of flour.
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Old 09-09-2010, 05:00 PM   #22
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Could work, would give it a nutty flavor..
Still thinking lol
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Old 09-09-2010, 05:32 PM   #23
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Dottie: I am an ex-EM addict, especially the Thomas brand. What I liked is the whiteness
and the crispness of the toasted muffin..I might be tempted to get the 10 carb ones..
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Old 09-09-2010, 06:06 PM   #24
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They are Nature's Grains Lite, and my package shows 14 Carbs and 5 grams fiber = 9 carbs per muffin. Tey are worth it if you can spare. the 9 grams. I usually have one for breakfast with ham and cheese and egg, and that takes me through until dinner. Julie
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Old 09-09-2010, 06:11 PM   #25
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You guys KNOW I love a challenge!! I will be messing with the recipe I posted really soon and I promise to report back what happens. What I am actually thinking of doing is making the dough in the bread machine and going from there.

In the mean time I hope someone takes the challenge, too!!
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Old 09-10-2010, 06:52 AM   #26
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Ok this did not come out like an english muffin, but it did make a really good almost english muffin. I can still taste the coconut flour, but otherwise it was really good, had a nice texture and flavor.
definitely a good breakfast sandwich alternative.

Kitchen Sink “English” Muffins
*Apologies, I did not know oat bran was not classified as gluten free, sub more coconut flour in place of it

Makes 4 muffin top sized muffins or 6 muffin size (small) “english” muffins

2T quinoa flour
1T each: oat bran, almond flour, coconut flour
2-3T flax meal (start with 2, then add another if needed, you want a thick batter)
1/2tsp baking powder
pinch of salt
3T butter, melted
2 large eggs, beaten

Mix dry ingredients and stir to blend. Mix beaten eggs with melted butter(cooled slightly) then beat into the dry ingredients.
Spray pan well with cooking spray and preheat toaster oven to 350f and 20 minutes on timer (preheat is 4-5 minutes – these cook fast).
Spoon batter evenly among the cups and tap hard to settle the batter.
Bake approx 15 minutes or until cooked through.
Let cool then slice in half and toast in a lightly buttered skillet until nicely bowned and formed a crisp outside.

Nurtitional info for the whole recipe as written:
709 calories; 54g fat; 28g carbs; 14g fiber; 21g protein

Per muffin @ 4 per batch:
177 cals; 13.5g fat; 7g carbs; 3.5g fiber; 5.25g protein
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Old 09-10-2010, 06:55 AM   #27
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Dottie, those sound really good. I may have to make a tweak recipe today that subs out the almonds and flax since I'm allergic to those!

Is the texture dense enough to really contain the sandwich?
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Old 09-10-2010, 06:57 AM   #28
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Yes the texture was very sturdy, but not dry at all
If I were to get rid of the flax, I might use something else that has that viscosity - the chia flour or half/half quinoa and coconut maybe.
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Old 09-10-2010, 07:01 AM   #29
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I'm researching if any low-carb or gluten free flour subs will work well with yeast, I think that's the key textural component that's missing.
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Old 09-10-2010, 08:05 AM   #30
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Pooticus.. I'm thinking maybe 3T of a good neutral protein powder might work, as far as bulk and texture in place of the flax and almond flours.
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https://www.supertracker.usda.gov/default.aspx <--FDA tracking tools
http://ndb.nal.usda.gov/ <--FDA nutritional counts

http://www.onlineconversion.com/ <-- cooking and other conversions

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