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BREAD in 70 seconds - Page 6


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Old 06-04-2013, 14:28   #51
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Oh no!! That is such a shame! And only 4 carbs, too!! Maybe it's the fiber delaying its exit from your system??
Good suggestion - I think I'll test out a little further than two hours next time I try the bread. This may have been an aberration - my readings aren't always consistent. I won't stop eating it since it is so tasty, but I may just try half a slice next time. Thank you so much for this recipe - I brought some in to work and got rave reviews from non-diabetics too!

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Old 06-05-2013, 15:56   #52
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Ok, I made sweet cinnamon muffins with this recipe, sweetening it with Liquid Splenda because it doesn't spike me like the powdered ones do. It was the most amazing muffin!

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Old 06-05-2013, 21:30   #53
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It certainly does! Make sure you let it cool a bit. You can tweak the thickness by choosing different containers or increasing the recipe. I wouldn't increase it too much because it really does rise.
I was having to increase a bit because all I have is jumbo eggs, but as soon as I got a dozen large eggs, they're just the right size for the other measurements & make a good-size serving. The jumbo eggs made a huge piece, resulting in enormous sandwiches!

One question: I need to make up a few to take with us on a trip next week . . . do they keep pretty well for a few days?




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Old 06-05-2013, 21:47   #54
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I was having to increase a bit because all I have is jumbo eggs, but as soon as I got a dozen large eggs, they're just the right size for the other measurements & make a good-size serving. The jumbo eggs made a huge piece, resulting in enormous sandwiches!

One question: I need to make up a few to take with us on a trip next week . . . do they keep pretty well for a few days?
Jumbo eggs! That actually sounds exciting. I've been making mine in large batches, like 8 times the recipe and microwaving them in many different container sizes and shapes. My family loves breakfast sausages, so they've been quite a hit. I'm afraid the longest I've been able to keep them around is about 5 days (my family goes through them pretty fast, especially since we are all off of the wheat--at least at home). They get a little stiff in the refrigerator, but as soon as I warm them up they are soft, chewy, and subtle again.
If you don't get to warm them up, I guess, like any other bread, they would harden a bit. I think they would be just fine left out for a few days, unlike Oopsie Bread which tends to go a bit off if you leave them out and unrefrigerated. These have the consistency of actual bread while Oopsie's less so. That's my opinion, anyway, but since I have never left 70-second Flax Meal bread out, I can't say for sure. Do let me know, however. That's an interesting question.

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Old 06-05-2013, 21:59   #55
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Made huge ones last night and sliced for cheeseburgers. It held together and was wonderful. I really love the ease of make-to-order ... ready in moments ... and they're good!

Thanks again Bree

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Old 06-05-2013, 22:50   #56
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Made huge ones last night and sliced for cheeseburgers. It held together and was wonderful. I really love the ease of make-to-order ... ready in moments ... and they're good!

Thanks again Bree
I'm so glad you like them! To be honest, they have totally transformed my world (diet-wise); I've definitely been happier with food these last couple of weeks. And, I truly love the convenience, too. Next, I'm going to try to see if it's possible to make an entire loaf, if it will indeed rise in a broader container as it has in a smaller one, so that many slices can be formed. I can't imagine how many eggs that will take! HA! (Or just how long!)

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Old 06-06-2013, 01:00   #57
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I tried these once and wasn't happy with the results. It cooked up well and did look and feel like bread, however it had an odd texture to it that I didn't like. I think it was the flax. Has anyone made them with a different type of meal or flour?

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Old 06-07-2013, 01:06   #58
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I tried these once and wasn't happy with the results. It cooked up well and did look and feel like bread, however it had an odd texture to it that I didn't like. I think it was the flax. Has anyone made them with a different type of meal or flour?
Try it again! .

I can't really use almond meal too safely, but I do have some coconut flour that I've never tried. It is 10 carbs per 2 tablespoons, however, so I'm not sure that that would be world it to me. There are other nuts, such as pecans and macadamia that can be made into a flour, but I've never tried it. It's worth a try! The macadamia seem to have a less grainy consistency than any other nut I've seen, so I do wonder. If you find something, please us know! I'm always on the lookout for a fantastic recipe.

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Old 06-17-2013, 21:55   #59
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This is probably the best low carb bread substitute I've tried - thank you, thank you, thank you!

I've found that adding a little extra baking powder, and using 1 T of golden flax seed meal with 1/2 T oat bran and 1/2 T wheat bran is just perfect. I split the recipe into two small square Pyrex dishes, microwave them, then toss them into the toaster oven 'til they're brown. Fabulous, and no blood sugar rise. Adding Caraway seeds turns this into a not-bad "rye bread" - perfect with some cream cheese and smoked salmon. They make a great "French Toast" if you add a little vanilla and a few drops of molasses and top it with a few berries and whipped cream. I had a guilt-free, low-insulin requirement tuna salad sandwich today - it was just heaven!

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Old 06-18-2013, 16:32   #60
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Thanks Bree for the recipe. I am in love with this. I put a little splenda and 3 blueberries and it was great.
Next time I add a few jalepenos. Awesome.
Next time I put it in a smaller round glass bowl. It was thick, so cooked it a little longer, sliced it and perfect hamburger bun.
This morning I made it plain and poured splenda raspberry syrup on it.

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