Re: beautiful sandwich rolls

[Guest guest]

Hi Terry: Not completely sure, first I am not an experienced baker, I used to

make an occasional boxed cake or put frozen cookie dough on a baking sheet.

However this was my third attempt, I followed the guidelines to add eggs after

other ingredients, then moved batter from processor to mixing bowl and gradually

folded in the almond flour. Maybe the gradual mixing of the flour helped. This

time the rolls actually have some fluff or air to them and resemble hamburger

buns.

Initially found this diet and all the cooking intimidating but I am starting to

really enjoy my time in the kitchen & also helps when it seems my daughter is

looking a little bit more like herself everyday. Maybe my joy of cooking is

making better results as well.

I also made eggplant parmesan using lois lang's bread recipe, then slicing and

toasting the bread to make bread crumbs. One of my friends who is a very good

cook is going to use some almond flour and attempt to make a pasta or noodle

substitute, we'll see : ) in the meantime we have become very fond of the

zucchini noodles.

>

> ,

>

> What do you think you did differently in the third batch. if I may ask?

>

> Terry

> beautiful sandwich rolls

>

>

> Just want to share my joy . . . These are from the recipe in BTVC, first

two batches resembled small dark brown pancakes, third attempt at sandwich rolls

and today they are beautiful, fluffy actually look like mini sandwich rolls, and

taste good too! Could work for small hamburgers, blt, and other sandwiches,

yipee

>

> Now I am inspired and glad I ordered the 25lb of Honeywell Almond Flour : )

>

> Blessings to all and special blessings to those celebrating the New Year, to

perfect health and happiness.

>

>

> Daughter 17, CD 6/09

> SCD 9/09

>

[Guest guest]

I'm not far enough along to bake yet, but I am an experienced regular

baker. It is a common technique to fold dry ingredients into beaten egg

whites. The egg whites provide lightness and fluffiness -- think angel

food cake. So although I'm not sure if you were folding the almond

flour into beaten egg whites or beaten eggs, either way I think you did

the right thing to keep the batter lighter.

Hi Terry: Not completely sure, first I am not an experienced baker, I

used to make an occasional boxed cake or put frozen cookie dough on a

baking sheet. However this was my third attempt, I followed the

guidelines to add eggs after other ingredients, then moved batter from

processor to mixing bowl and gradually folded in the almond flour. Maybe

the gradual mixing of the flour helped. This time the rolls actually have

some fluff or air to them and resemble hamburger buns.

[Guest guest]

I'm not far enough along to bake yet, but I am an experienced regular

baker. It is a common technique to fold dry ingredients into beaten egg

whites. The egg whites provide lightness and fluffiness -- think angel

food cake. So although I'm not sure if you were folding the almond

flour into beaten egg whites or beaten eggs, either way I think you did

the right thing to keep the batter lighter.

Hi Terry: Not completely sure, first I am not an experienced baker, I

used to make an occasional boxed cake or put frozen cookie dough on a

baking sheet. However this was my third attempt, I followed the

guidelines to add eggs after other ingredients, then moved batter from

processor to mixing bowl and gradually folded in the almond flour. Maybe

the gradual mixing of the flour helped. This time the rolls actually have

some fluff or air to them and resemble hamburger buns.

[Guest guest]

I'm not far enough along to bake yet, but I am an experienced regular

baker. It is a common technique to fold dry ingredients into beaten egg

whites. The egg whites provide lightness and fluffiness -- think angel

food cake. So although I'm not sure if you were folding the almond

flour into beaten egg whites or beaten eggs, either way I think you did

the right thing to keep the batter lighter.

Hi Terry: Not completely sure, first I am not an experienced baker, I

used to make an occasional boxed cake or put frozen cookie dough on a

baking sheet. However this was my third attempt, I followed the

guidelines to add eggs after other ingredients, then moved batter from

processor to mixing bowl and gradually folded in the almond flour. Maybe

the gradual mixing of the flour helped. This time the rolls actually have

some fluff or air to them and resemble hamburger buns.