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  #16   ^
Old Sat, Jul-05-14, 09:22
ICanDoThis's Avatar
ICanDoThis ICanDoThis is offline
Senior Member
Posts: 4,944
 
Plan: Atkins <25 carbs daily
Stats: 312.5/300.4/135 Female 64
BF:Isn't It Obvious?!
Progress: 7%
Location: NW Missouri
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Tuna bread is a very easy way to have bread. I'm thinking it'd work just fine with other canned meats. We tried the cauliflower crust once, but never got it dry enough to seem like real crust. Fail on our part and so much work. Don't know if we'll try it again...
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  #17   ^
Old Tue, Jul-15-14, 14:13
lotsawater's Avatar
lotsawater lotsawater is offline
Senior Member
Posts: 226
 
Plan: IF & atkinish
Stats: 191/180.1/150 Female 5' 8
BF:
Progress: 27%
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This is my new favorite! I tried the BLT (YUM!) and also used the leftover tuna bread to make PIZZA. It is just so much easier to make than the cauliflower crust: Tuna, eggs, maybe some seasoning...that's it! I can keep tuna and eggs for quite a while. Cauliflower goes bad on me quickly. This really is such a hearty bread (no soggy pizza crust) and fills you up. I love it! ...will also try the chicken some time. Thank you to OP!!!
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  #18   ^
Old Tue, Jul-15-14, 15:27
ICanDoThis's Avatar
ICanDoThis ICanDoThis is offline
Senior Member
Posts: 4,944
 
Plan: Atkins <25 carbs daily
Stats: 312.5/300.4/135 Female 64
BF:Isn't It Obvious?!
Progress: 7%
Location: NW Missouri
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Quote:
Originally Posted by lotsawater
This is my new favorite! I tried the BLT (YUM!) and also used the leftover tuna bread to make PIZZA. It is just so much easier to make than the cauliflower crust: Tuna, eggs, maybe some seasoning...that's it! I can keep tuna and eggs for quite a while. Cauliflower goes bad on me quickly. This really is such a hearty bread (no soggy pizza crust) and fills you up. I love it! ...will also try the chicken some time. Thank you to OP!!!


I hadn't thought of using it for pizza crust. I'm not a fan of fishy taste in anything but my tuna sandwich. Maybe using another meat like chicken it'd be more mild. I must try now...
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  #19   ^
Old Wed, Jul-16-14, 07:29
msmum1977's Avatar
msmum1977 msmum1977 is offline
Senior Member
Posts: 1,172
 
Plan: VLC/Carnivore
Stats: 369/301/299 Female 5'9"
BF:too much.
Progress: 97%
Location: Eastern Ontario, Canada
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OMG too funny!!! I just had a pizza 'sandwich' this morning for breakfast!!! I used canned white meat chicken though to make the 'tuna bread' (perhaps we can called it canned protein bread)?? LOL Anywho, I added some italian seasoning to the chicken mix before baking. I then threw some slices of natural salami (pepperoni where I live seems full of fillers and chemicals), a couple slices of bacon, some red onion, and some olives. Of course, pizza sauce and mozzarella. I made the bread last nite, so nuked the sandwich this morning to heat up the filling.

It was really REALLY tasty. Of course, fillings/toppings could be customized.

I'll try to snap a pic when I make it again.

As an fyi, I really prefer the canned chicken to tuna but still eat both. It must be white meat chicken though for some reason the 'flakes of chicken' is soooo salty
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  #20   ^
Old Sat, Aug-09-14, 16:36
Molly B's Avatar
Molly B Molly B is offline
Senior Member
Posts: 750
 
Plan: General Low-Carb WOE
Stats: 244/189/170 Female 5'4"
BF:
Progress: 74%
Location: North central HOT Florida
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Wow, sometimes this LC cooking can seem so complicated, certain ingredients, stuff you might not have on hand, like xanthan gum, almond flour, etc. and then you get a recipe like THIS that just blows your mind! It's so easy and delish!! A can of tuna, an egg, an oven.......! HA!! LOVE IT! It's sort of like turning the traditional tuna/tomato/lettuce sandwich inside out. The 'innards'--the tuna--is now the outtards!! LOL!! SUPER RECIPE, thank you!
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  #21   ^
Old Sat, Aug-09-14, 21:56
ICanDoThis's Avatar
ICanDoThis ICanDoThis is offline
Senior Member
Posts: 4,944
 
Plan: Atkins <25 carbs daily
Stats: 312.5/300.4/135 Female 64
BF:Isn't It Obvious?!
Progress: 7%
Location: NW Missouri
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I'm glad everyone likes it.

I have to share a funny story. I was making the grocery list the other day and asked my daughter if she would like me to get some nice healthy bread so she could have sandwiches. Even though hubby and I are low carbing, I thought she might like some. She pleaded 'oh please would you make that tuna bread?' I said 'you want tuna bread over nice squishy real bread? lol' she said 'yes!'

I think that's strange, I'd rather have real bread but I'm glad she likes it enough. And you know how picky teenagers can be. Ha
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  #22   ^
Old Sun, Aug-10-14, 23:59
Jamackarch's Avatar
Jamackarch Jamackarch is offline
Senior Member
Posts: 3,226
 
Plan: hflc
Stats: 166/159/125 Female 5'2"
BF:
Progress: 17%
Location: Pacific Northwest
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Thx Kris!

I'm making this tomorrow!
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  #23   ^
Old Mon, Aug-11-14, 04:50
Merpig's Avatar
Merpig Merpig is offline
Posts: 6,100
 
Plan: IF/Fung IDM/Potato Hack?
Stats: 375/272.6/175 Female 66 inches
BF:
Progress: 51%
Location: NE Florida
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Wow, this is my kind of recipe. Definitely going to try this when I get home next week.
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  #24   ^
Old Wed, Aug-13-14, 20:14
Jamackarch's Avatar
Jamackarch Jamackarch is offline
Senior Member
Posts: 3,226
 
Plan: hflc
Stats: 166/159/125 Female 5'2"
BF:
Progress: 17%
Location: Pacific Northwest
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This was yummy "bread" and better the second time I made it. Also, liked it better the next day (kept in plastic in fridge)... It did still taste like tuna, though. So, good for a tuna fish sandwich. I think I'll try making it w chicken as suggested above and use it for a chicken sandwich. I also tried making "garlic cheese toast" out of my first batch and the cheese didn't "penetrate" at all, just kind of bubbled off. I'd try again and probably "score" the bread before putting on the cheese. thx for the recipe!
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  #25   ^
Old Fri, Aug-29-14, 19:00
glidergirl's Avatar
glidergirl glidergirl is offline
Craft Ninja!
Posts: 260
 
Plan: Dr. Atkins/Dr. Westman
Stats: 195.5/169/154 Female 5'6" inches
BF:high wght over 200
Progress: 64%
Location: North West Florida
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This looks great! And easy! Thank you so much for sharing this.
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  #26   ^
Old Tue, Sep-02-14, 18:02
glidergirl's Avatar
glidergirl glidergirl is offline
Craft Ninja!
Posts: 260
 
Plan: Dr. Atkins/Dr. Westman
Stats: 195.5/169/154 Female 5'6" inches
BF:high wght over 200
Progress: 64%
Location: North West Florida
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I just made the "bread" with chicken.
Easy? Yes!
Taste good? Yes!
Something I can put butter on and eat like bread or toast? No.
Use to make a sandwich? Yes!
Will make it again? Yes! I'll make it with the tuna too.
If I don't put spices in it, I can give it to my Sugar Gliders also.
I think I will put a tiny bit of sunflower seeds in it next time for crunch and flavor. Thank you!
edit: DH just grabbed a piece, likes it, and suggested making an omelet with it.

Last edited by glidergirl : Tue, Sep-02-14 at 18:15.
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  #27   ^
Old Sat, Sep-06-14, 08:32
Molly B's Avatar
Molly B Molly B is offline
Senior Member
Posts: 750
 
Plan: General Low-Carb WOE
Stats: 244/189/170 Female 5'4"
BF:
Progress: 74%
Location: North central HOT Florida
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I have wanted to try this, and I definitely will--maybe tomorrow? Gotta buy more lettuce, and tomato, can't wait!
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  #28   ^
Old Sun, Sep-07-14, 04:42
Just Jo's Avatar
Just Jo Just Jo is offline
A'72 Lifer Hard Core
Posts: 13,402
 
Plan: A'72 Induction Lifer + IF
Stats: 265/114/130 Female 5'4"
BF:Not so much now!
Progress: 112%
Location: South Central New Mexico
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As a personal rule, I don't usually make/bake "recipes" because I have "issues" (portion control, self control..etc etc) but Holy Hannah this will be the exception to that rule.

Any one know how long to bake it or did I miss that?

Thanks for sharing this... it looks yummy!!!
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  #29   ^
Old Mon, Sep-08-14, 05:42
Just Jo's Avatar
Just Jo Just Jo is offline
A'72 Lifer Hard Core
Posts: 13,402
 
Plan: A'72 Induction Lifer + IF
Stats: 265/114/130 Female 5'4"
BF:Not so much now!
Progress: 112%
Location: South Central New Mexico
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Okay I did it. I made one after talking to you all on here.

I didn't want it to be "lumpy" so I put the 2 large eggs and the drained large can of chicken into the food processor until it was almost a paste. Spread that into a parchment lined 9x9 and baked it at 350 degrees F for almost an hour.

I checked it after 45 minutes to see if it was the consistency I wanted... I like it a little more crispy I guess.

Holy Hannah, it was YUMMY! Thanks for sharing this. I ate a 1/4 of it and the DBF ate 3/4 of it with sour cream & green chiles. He said it was like a fancy cracker!
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  #30   ^
Old Mon, Sep-08-14, 07:01
msmum1977's Avatar
msmum1977 msmum1977 is offline
Senior Member
Posts: 1,172
 
Plan: VLC/Carnivore
Stats: 369/301/299 Female 5'9"
BF:too much.
Progress: 97%
Location: Eastern Ontario, Canada
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MMMM might be good with pate on on it if it was cooked for longer, never thought to make it more like a cracker. I was good with it being a bit chewy lol
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