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  #31   ^
Old Wed, Jul-18-12, 07:25
rightnow's Avatar
rightnow rightnow is offline
Posts: 19,173
 
Plan: VLC/~keto dirty primal
Stats: 520/384/350 Female 66 inches
BF: Why yes it is.
Progress: 80%
Location: Ozarks USA
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If you guys search the kitchen forum on "flax bread" and "bowl muffins" you'll find tons of recipe variants on this, just fyi.

PS Flax products tend to taste much better after a night in the refrigerator than they do when made fresh.

Best,
PJ
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  #32   ^
Old Wed, Jul-18-12, 07:36
rightnow's Avatar
rightnow rightnow is offline
Posts: 19,173
 
Plan: VLC/~keto dirty primal
Stats: 520/384/350 Female 66 inches
BF: Why yes it is.
Progress: 80%
Location: Ozarks USA
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Quote:
Originally Posted by GlendaRC
I like to use half almond flour and half flax meal, or sometimes even 1/3 of each plus 1/3 whey protein powder. I have a small tub of the latter mixed up in my cupboard ready for baking! All I have to add is baking powder, egg, and any other liquid or spices I decide to use.

This. Also you can use coconut flour, as well as nut meals and protein powders. All this stuff works well together. And their calories and carbs differ so you can adjust as needed.

For the fats you can use butter, coconut oil or some other oil. You can also add spices and seasonings (for example caraway seed gives it a bit of the rye bread impression). You can also borrow from the mock danish concept and add a little bit of cream cheese if you want.

You can use this batter to cook like a muffin in the oven, like a pancake on the stovetop, or like a pancake or bowl muffin in the microwave. I must warn you that at least in my kitchen, if I am baking, silicone is the only substance on earth that flax will not stick to like some atomic lovefest, no matter what I do for greasing. For microwaving it was never an issue.

Having the mix made up (if I'm doing that I keep it in the fridge) makes it super convenient. Making something in the mornings so you can eat it the next day (if it's mostly flax that is usually best, the weird thing about flax's taste is that improves with time/refrigeration) is an easy habit, since it's a pretty brief effort.

Best,
PJ
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  #33   ^
Old Wed, Jul-18-12, 20:44
lc4good's Avatar
lc4good lc4good is offline
Senior Member
Posts: 545
 
Plan: Atkins
Stats: 280/219/145 Female 5 feet
BF:
Progress: 45%
Location: BC, Canada
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I used to make these years ago but would spread it out into a very thin layer on parchment paper and make a wrap
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  #34   ^
Old Thu, Jul-19-12, 02:19
aramaya aramaya is offline
Senior Member
Posts: 1,112
 
Plan: sort ofatkins
Stats: 205/144/140 Female 5;6
BF:
Progress: 94%
Location: wiltshire,uk
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Quote:
Originally Posted by Elizellen
I just made it in a 4" square container - once cut it makes 3 slices of "normal looking" bread!!




That looks great..mine never looks like that So is that done with half the amount of flax and have you baked in the oven??also how long did you cook it for?..it looks great..
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  #35   ^
Old Thu, Jul-19-12, 03:02
Elizellen's Avatar
Elizellen Elizellen is offline
Senior Member
Posts: 10,733
 
Plan: Atkins (DANDR)
Stats: 290/141/130 Female 65.5 inches
BF:
Progress: 93%
Location: Bournemouth (UK)
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I used 2T ground flax (+ 1 egg & 1/2 t baking powder) and microwaved it for 90 seconds.
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  #36   ^
Old Thu, Jul-19-12, 03:09
aramaya aramaya is offline
Senior Member
Posts: 1,112
 
Plan: sort ofatkins
Stats: 205/144/140 Female 5;6
BF:
Progress: 94%
Location: wiltshire,uk
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wow that looks as though its from the oven..Thankyou will try that way as mine look alot darker and heavier..tastes ok but yours look scrummy..
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  #37   ^
Old Fri, Jul-20-12, 06:31
Pamsel Pamsel is offline
New Member
Posts: 5
 
Plan: Ultra Metabolism
Stats: 215/200/123 Female 5' 2.5"
BF:
Progress:
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Quote:
Originally Posted by aramaya
wow that looks as though its from the oven..Thankyou will try that way as mine look alot darker and heavier..tastes ok but yours look scrummy..



May be that you are using dark flax and Elizellen is using golden flax?? Might explain the color difference.
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  #38   ^
Old Fri, Jul-20-12, 11:00
Elizellen's Avatar
Elizellen Elizellen is offline
Senior Member
Posts: 10,733
 
Plan: Atkins (DANDR)
Stats: 290/141/130 Female 65.5 inches
BF:
Progress: 93%
Location: Bournemouth (UK)
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Good point, Pam! I have always bought the golden type.
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  #39   ^
Old Mon, Jul-23-12, 15:22
JLx's Avatar
JLx JLx is online now
Senior Member
Posts: 1,983
 
Plan: Eat less, less often
Stats: 242.5/227/207 Female 66
BF:High wt, 276, 255
Progress: 44%
Location: Michigan U.P., USA
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Some sort of sandwich bread has seemed like the Holy Grail to me as anything I tried just wasn't what I was looking for for one reason or another....until now.

Simple Sandwich Bun/Bread

1 egg
2 TB oat fiber
2 TB chia powder (seeds ground in Magic Bullet)
2 TB water
1/8 tsp salt
maybe a little sweetener such as 1/4 tsp sf syrup
1/2 tsp baking powder

Minute or so in micro.

It can be sliced into 3 or 2 and toasts "ok".

It's light in texture, and using My Plan, the oat fiber, a small egg and chia, has:

10.78 carbs, 7.34 protein, 6.70 fat, 10.53 fiber, 134 cals. Large egg would be a bit more.

I'm happier with a low cal bread because I'd rather get the cals/fat in the butter and stuff I put on it. Due to the fiber and protein, this has been a more "stick to my ribs" option than some other things I've tried, and did not spike my blood sugar, as opposed to say, yogurt which does by about 20 pts.

It can be made into a sweet muffin too, of course, with the addition of sweetener/spices and possibly changing the ratio of oat fiber to chia depending on density and size wanted. Adding protein powder is good in this too; makes for a more sturdy product but also makes it a bit more spongy and then it didn't toast as well.

I'm going on vacation this week to my mom's, aka "Extreme Carb Land" and I am so happy I will have this bread/muffin option while I'm there.

I think this could be considered a tweak of Ouzoid's English Muffin http://www.lowcarbfriends.com/bbs/l...ins-w-pics.html on Low Carb Friends as that was where I first saw a discussion resembling what I'm doing now so all credit to those mad bakers on that site!
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  #40   ^
Old Wed, Jul-25-12, 18:08
LadyBelle's Avatar
LadyBelle LadyBelle is offline
Resident Loud Mouth
Posts: 8,495
 
Plan: Retrying
Stats: 239.2/150.6/120 Female 5'2"
BF:
Progress: 74%
Location: Wyoming
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I tried this the other day. I ended up having to make two of them because what i came up with was way too thin for cutting in half. The taste was eh, but not horrid. By the end though, they seemed to really dry out my mouth, and tended to somewhat over power the hamburger taste. Ok enough, especially for how low carb it is, but i've gone back to just bunless burgers.
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  #41   ^
Old Thu, Jul-26-12, 15:20
aramaya aramaya is offline
Senior Member
Posts: 1,112
 
Plan: sort ofatkins
Stats: 205/144/140 Female 5;6
BF:
Progress: 94%
Location: wiltshire,uk
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Quote:
Originally Posted by Pamsel
May be that you are using dark flax and Elizellen is using golden flax?? Might explain the color difference.

Oh ok good point i dont know where i can get golden have only seen the dark one,will look around,thanks.
I did make them using this recipe and they were nicer and a bit lighter..
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  #42   ^
Old Thu, Jul-26-12, 15:33
MizKitty's Avatar
MizKitty MizKitty is offline
95% Sugar Free!
Posts: 7,010
 
Plan: Very high fat LC/HCG
Stats: 310/155.4/159 Female 67 inches
BF:
Progress: 102%
Location: Missouri
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You can get four 16-ounce bags of Bob's RedMill Golden Flaxseed Meal on Amazon for $13.16, which is unbelievably cheap compared to what I've paid locally ($11 for 1) when I can even find it. Problem is shelf life. I put 3 in the freezer, I hope it will last that way, I don't use it very fast.
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  #43   ^
Old Fri, Jul-27-12, 05:28
aramaya aramaya is offline
Senior Member
Posts: 1,112
 
Plan: sort ofatkins
Stats: 205/144/140 Female 5;6
BF:
Progress: 94%
Location: wiltshire,uk
Default

Quote:
Originally Posted by MizKitty
You can get four 16-ounce bags of Bob's RedMill Golden Flaxseed Meal on Amazon for $13.16, which is unbelievably cheap compared to what I've paid locally ($11 for 1) when I can even find it. Problem is shelf life. I put 3 in the freezer, I hope it will last that way, I don't use it very fast.


Thanks that is really cheap.but im in the uk and they arent local or deliver..i had a look though and just got some from.Healthy supplies.co.uk.its on sale and its £3.13 per 1kg,which is really cheap.ive been paying£5.oo for 425g..so good job Mizkitty,by looking ive saved loads.
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  #44   ^
Old Wed, Sep-26-12, 20:21
Turmeric Turmeric is offline
Registered Member
Posts: 66
 
Plan: General
Stats: 340/313/200 Male 70
BF:
Progress:
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any recommendations for baking powder brands without corn or potatostarch?
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  #45   ^
Old Fri, Nov-02-12, 10:47
bette213's Avatar
bette213 bette213 is offline
New Member
Posts: 15
 
Plan: Fuhrman to low glycemic
Stats: 235/205/120 Female 67 inches
BF:
Progress: 26%
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I just made these for my brother and I and used them for hamburger buns. My brother is a fussy eater, he said they were "interesting" but he ate all of it. I loved them. We both agreed that they were too flimsy for a burger. I used the original receipe but used 2T flaxseed meal and 2T oat flour. The only way I can think to make them "stiffer" is to use a smaller diameter bowl but I'm thinking that will just make them taller and still too soft. Any ideas?
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