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Sorta OT...Low Carb Bread
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Dyal_SC
Posts: 6,054
This wasn't made on the BGE, but it was dang good nonetheless. I simply used my Oster bread maker. It was very easy and a very good recipe for those of us who are trying to watch our carbs.
http://www.food.com/recipe/best-low-carb-bread-bread-machine-102631
Only about 2 carbs per slice, and it's packed full of protein and fiber. Can't wait to make a sandwich for lunch tomorrow! I've been missing my bread this past week.
Comments
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Next time try in on the bge. We cook bread all the time on the bge (ps feet up, grid, then some fire bricks and a pizza stone). Great texture, crust, and taste.
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That is some really tasty looking bread Dyal.
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Looks good. Printed this out and will try soon. Read a few reviews and some people used coconut flour instead of soy flour, some used a pinch of salt and someone used it as dough for a deep dish pizza.
Damascus, VA. Friendliest town on the Appalachian Trail.
LBGE Aug 2012, SBGE Feb 2014
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Trying this later today - what kind of seeds did you add? Also I couldn't find soy flour so trying coconut flour - hope that's okColumbus, OH
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as if everything is” -
I use whole flax seeds instead of grinding them up. Each time I've grinded them, the bread did not turn out well. Leaving them whole seems to do the trick.NDG said:Trying this later today - what kind of seeds did you add? Also I couldn't find soy flour so trying coconut flour - hope that's ok
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Took a quick look, but didn't find any saved pics of bread in the egg pic. Set up is basically plate sitter feet up, grid and a pizza stone either on the grid or elevated slightly off the gird. Egg temp and time are basically whatever the recipe calls for...personal experiences tell me the egg cooks a little more like a convection oven, so cook times are a little quicker. Oh, I always cook bread directly on the pizza stone. If you're going the route of a bread pan, then you can probably just put the pan on the grid at felt level.
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Well my bread came out of my bread machine and tasted decent (all you can hope for) but it sure didnt have a great the great "loaf" appearance like yours did. I did not take a pic before slicing it, but here is a pic of the bread on the cast iron making a big ole' Ruben. You can see the strange shape on the top of the bread, reminds me of a mountain range. Next time I will try whole flax seeds instead of the flax seed meal (100% ground flax seed) that I used this time. Thanks for the idea.Columbus, OH
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as if everything is”
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