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  #1   ^
Old Sat, Nov-01-14, 12:01
meintc's Avatar
meintc meintc is offline
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Posts: 1,045
 
Plan: Atkins 2002ish/LCHF
Stats: 228/166/130 Female 5'4
BF:
Progress: 63%
Location: Michigan
Default Pork Rind Bread

I don't know if anyone has posted this, but I thought of it on my own, but after I experimented with it I found similar on the net. I wanted to post it anyway because it isn't every day I think of something and it actually works.

42 grams or 1.5 oz Pork Rinds (reg or flavored)
2 large eggs

Beat eggs in small bowl. Crush or put in food processor the pork rinds. Add pork rinds to eggs, mix until well blended. Fold into a 8" X 8" greased or sprayed with cooking spray baking dish. I used glass. Spread with a fork to cover bottom of dish. (it will be thin). Bake at 350 degrees for 15 min. Use spatula to remove onto cooling rack. Cut to size.

I also used a pie plate and cooked a round one that I will use as a pizza crust. I haven't done it yet, but will soon. Freezes well too.

I've made grilled cheese sandwiches with it and it browns up nicely. It's very firm and no aftertaste.



Last edited by meintc : Sat, Nov-01-14 at 12:26.
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  #2   ^
Old Mon, Nov-03-14, 05:06
Elizellen's Avatar
Elizellen Elizellen is offline
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Posts: 10,733
 
Plan: Atkins (DANDR)
Stats: 290/141/130 Female 65.5 inches
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Progress: 93%
Location: Bournemouth (UK)
Default

Sounds an interesting way of using pork rinds!!
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  #3   ^
Old Mon, Nov-03-14, 16:04
meintc's Avatar
meintc meintc is offline
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Posts: 1,045
 
Plan: Atkins 2002ish/LCHF
Stats: 228/166/130 Female 5'4
BF:
Progress: 63%
Location: Michigan
Default

Yes it is and no carbs either. I'm looking forward to making a pizza with it too. Maybe this weekend. I've been eating skillet pizza lately and it would be interesting how it will work as a pizza crust.
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  #4   ^
Old Sat, Nov-08-14, 16:12
meintc's Avatar
meintc meintc is offline
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Posts: 1,045
 
Plan: Atkins 2002ish/LCHF
Stats: 228/166/130 Female 5'4
BF:
Progress: 63%
Location: Michigan
Default

I tried the bread as a pizza crust. It was awesome! It held up very well. I could hold a piece just like regular crust. I had made the crusts 1 week ago and froze it. It freezes very well. This is a keeper.

The other recipes on the net that I found after I made mine, added spices & parmesan cheese. One even used cream cheese. I've not tried them, but I like mine because it's simple. I would maybe like to add garlic to the next one. Italian spices might be nice too.
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  #5   ^
Old Mon, Nov-24-14, 23:19
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Womb Womb is offline
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Plan: Atkins '72
Stats: 365/301/140 Female 5"9'
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Progress: 28%
Location: Eastern Ontario, Canada
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OK well this sounds utterly fantastic! This could be a perfect replacement for other things, especially in induction. I'll give it a shot and see.
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  #6   ^
Old Tue, May-05-15, 16:27
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Meme#1 Meme#1 is offline
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Plan: Atkins DANDR
Stats: 210/183/160 Female 5'4"
BF:
Progress: 54%
Location: Texas
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Meintc, This sounds like a fantastic invention.
I can't wait to try it!!
Thanks
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  #7   ^
Old Thu, May-21-15, 15:33
Bonnie OFS Bonnie OFS is offline
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Plan: Dr. Bernstein
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It was good, but pretty chewy. Tho perhaps I didn't spread the batter thin enough. Does it get crisp when thin?
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  #8   ^
Old Sun, May-24-15, 10:12
meintc's Avatar
meintc meintc is offline
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Posts: 1,045
 
Plan: Atkins 2002ish/LCHF
Stats: 228/166/130 Female 5'4
BF:
Progress: 63%
Location: Michigan
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Quote:
Originally Posted by Bonnie OFS
It was good, but pretty chewy. Tho perhaps I didn't spread the batter thin enough. Does it get crisp when thin?


Yes it does turn out a bit rubbery even when thin. My end product is about 1/4 in thick and it still is a bit on the elastic side. I would say that is because of the egg and since there is no leavening agent in it. I've not made it in awhile as I've no desire lately for sandwiches. I have quite a bit in the freezer and I have taken it out now and then for grilled cheese sandwiches.

As I type a reply to you, I'm wondering if baking powder might fluff it up a bit. I'll have to try that and see.

I took time out today to try adding 1 tsp baking powder to the recipe. It looks like it did soften it a bit.

Last edited by meintc : Sun, May-24-15 at 16:55. Reason: comment on leavening agent
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  #9   ^
Old Mon, May-25-15, 10:26
meintc's Avatar
meintc meintc is offline
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Posts: 1,045
 
Plan: Atkins 2002ish/LCHF
Stats: 228/166/130 Female 5'4
BF:
Progress: 63%
Location: Michigan
Default

Definitely add 1 tsp baking powder to the recipe. At least with my grilled cheese it seems softer.
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