Re: Any bread substitute ideas?? + almond flour quesion

[Guest guest]

You could try a really thin coconut pancake and use it as a wrap instead of bread. From menory the batter is

2 tbs coconut flour

2 eggs

1 tsp honey

 

I have been tolerating one daily slice of almond flour bread or muffin ok, but am currently experiencing a backlash of my typical Sx's and am sporting " the pregnancy-look " ; abdominal bloating, fluid retention and C. I suspect tasting both gingerbread cookies and the dough was too much the other night..But who could resist? I think I'm nutritionally really starved after such severe food restriction for years (not only due to SCD but also severely restricting my diet for years because of not seeming to tolerate any food) and sometimes some kind of survival instinct kicks in and I just want food, LOL.

Anyway, was wondering a) what is it in almond flour that is so hard to digest? Is it the fiber or is there some carbohydrate in it? any suggestions for faking some kind of bread substitute apart from almond flour bread? Is there anything I could add to e.g. egg and make it into some kind of pancake-like thing I could use to make a sandwhich for work?

Thanks!LilianSCD some 6 weeks or so

[Guest guest]

sorry I hit the wrong button!!!

 

2 Tbs coconut flour

2 eggs

1 tsp honey

1 tsp coconut oil

1/2 tsp bicarb

1/2 tsp vanilla

mix together, add another egg if too thick, and just cook like pancakes or crepes.

 

jena

You could try a really thin coconut pancake and use it as a wrap instead of bread. From menory the batter is

2 tbs coconut flour

2 eggs

1 tsp honey

 

I have been tolerating one daily slice of almond flour bread or muffin ok, but am currently experiencing a backlash of my typical Sx's and am sporting " the pregnancy-look " ; abdominal bloating, fluid retention and C. I suspect tasting both gingerbread cookies and the dough was too much the other night..But who could resist? I think I'm nutritionally really starved after such severe food restriction for years (not only due to SCD but also severely restricting my diet for years because of not seeming to tolerate any food) and sometimes some kind of survival instinct kicks in and I just want food, LOL.

Anyway, was wondering a) what is it in almond flour that is so hard to digest? Is it the fiber or is there some carbohydrate in it? any suggestions for faking some kind of bread substitute apart from almond flour bread? Is there anything I could add to e.g. egg and make it into some kind of pancake-like thing I could use to make a sandwhich for work?

Thanks!LilianSCD some 6 weeks or so

[Guest guest]

> I have been tolerating one daily slice of almond flour bread or muffin ok, but

am currently experiencing a backlash of my typical Sx's and am sporting " the

pregnancy-look " ; abdominal bloating, fluid retention and C. I suspect tasting

both gingerbread cookies and the dough was too much the other night..But who

could resist? I think I'm nutritionally really starved after such severe food

restriction for years (not only due to SCD but also severely restricting my diet

for years because of not seeming to tolerate any food) and sometimes some kind

of survival instinct kicks in and I just want food, LOL.

>

> Anyway, was wondering

> a) what is it in almond flour that is so hard to digest? Is it the fiber or is

there some carbohydrate in it?

>

> any suggestions for faking some kind of bread substitute apart from almond

flour bread? Is there anything I could add to e.g. egg and make it into some

kind of pancake-like thing I could use to make a sandwhich for work?

Here are two versions of similar egg bread. But try using pecan meal rather

than

almond meal, as many people find it easier to digest.

This is Marilyn's version:

Here's the origin of pecan souffle bread.... a repost from 07/01/09, which is a

repost as above.

OK, so, here I am with a set of home made hot dogs sitting in front of me. I

love plain hot dogs with cheese and homemade Creole mustard and homemade

refrigerator dills.

But there's something about a hot dog in a BUN. Or a wrap. Or SOMETHING, dang

it.

I have a hot dog bun pan in which I've put the Lois Lang bread (my basic bread

variation thereof). Makes nice buns, but there is so MUCH of it that I just

can't eat even a whole one, let alone two with the hot dogs. Besides, as much as

I like almond bread, it's pretty high in calories, and I'm trying to keep my

count down so that even if I can't lose weight while I'm on these !@#$#@! pain

meds, I at least won't gain weight.

Multiple mentions of the nut-free / dairy-free bread on Pecan Bread. Okay, but I

don't have a half cup of cooked vegetables to spare, and don't feel like cooking

any. I also don't have any avocados.

Looked at Jodi's Souffle Bread on UCLBS, but I don't feel like defrosting and

opening a whole package of DCCC for that half cup.

I also am not up to the baking, and turning and re-baking the souffle bread.

Grrr.

Then I had an idea. Back before I got the Big C diagnosis, I bought myself a big

pizza stone. Which I hadn't yet used. I got Harry to stick it on the middle

shelf of the oven for me. Preheated the oven to 350F with the stone in it.

Then I started separating eggs.

Six egg whites, beaten stiff with a few pinches of salt.

Beat two egg yolks with 2 tablespoons finely ground pecan butter.

Drizzle on the egg whites. Whip together.

First effort was to spoon this into the eight well-buttered spaces on my hot dog

bun pan and bake. Turned out great, but like most souffles, it flattened as it

cooled. It also stuck like the blazes to the pan, although I eventually got them

out intact. (Not without a fair amount of swearing, however.) I had to use two

of them per hot dog, and the round hot dog kept trying to slide out from between

the two bun pieces. Tasted delicious, though.

Okay, Effort Two:

Six egg whites, beaten stiff with a few pinches of salt.

Beat two egg yolks with 2 tablespoons finely ground pecan butter.

Drizzle on the egg whites. Whip together.

Put a large sheet of parchment paper (slightly longer than the pizza stone) on a

stiff cutting board. Turn out the egg white mixture and spread it out into a

rough rectangle on the parchment. Opened the oven, and pulled out the rack with

the stone (next time I will make certain that the oven mitt I use doesn't have a

hole in it) and slid the parchment onto the stone. Retouched the egg whites to a

smoother layer, slid the rack back in and closed the oven.

Bake for 18 minutes. Slide the parchment back out onto the cutting board, and

turn off the oven. Use a pizza wheel to slice into bread-sized slices, or a

slightly larger rectangle which can wrap around the hot dog, cheese, and chili.

YES! (Though I wish you could have seen the look on my non-SCD husband's face

when I informed him I needed to grab his buns.... to measure for the size of the

rectangle, of course...)

But there's this annoyance of having to take the time to make the pecan butter,

since I do not have a food processor.

So, Effort THREE!

Six egg whites, beaten stiff with a few pinches of salt.

Sprinkle with 4 tablespoons finely ground pecans.

Beat two egg yolks, and drizzle on. Whip together.

Put a large sheet of parchment paper (slightly longer than the pizza stone) on a

stiff cutting board. Turn out the egg white mixture and spread it out into a

rough rectangle on the parchment. Opened the oven, and pulled out the rack with

the stone and slid the parchment onto the stone. Retouched the egg whites to a

smoother layer, slid the rack back in and closed the oven.

Bake for 18 minutes. Slide the parchment back out onto the cutting board, and

turn off the oven. Use a pizza wheel to slice into bread-sized slices, or a

slightly larger rectangle which can wrap around the hot dog, cheese, and chili.

YES!

I swear, this stuff comes up tasting like whole wheat bread. The pizza stone

eliminates the need to turn the souffle bread over to bake the bottom, which

makes it much easier.

Now then, what about those twelve spare egg yolks I have sitting around? Beat

until thick and yellow, sprinkle in 3 tablespoons of pecan flour, mix, and

spread on parchment paper and bake on a regular pan on the top shelf of the oven

while baking Version 3. Allow to cool. Slice thinly. Egg noodles. (Actually,

I've done this before with just eggs, but always had a problem with the egg

crepes sticking to the pan. My suspicion is that the egg yolks without the nut

flour would work fine, too)

But I just can't resist experimenting. So I took a couple of handfuls of the

" egg noodles " and put them in the dehydrator over night. Crispy, crunchy

pretzel-like sticks. Bet they'd do well as " Chinese noodles " with a stir fry,

too.

The next experiments will involve trying almond flour, cashew flour, and maybe

some walnut flour. I'm also going to try making a batch of the bread, dressing

it with pizza sauce and homemade pepperoni and provolone... I love my nut flour

Parmesan crusted pizzas, but they're still pretty heavy.

I've often thought that perhaps one reason people new to the diet have trouble

is because they're craving bread-substitutes. However, their bodies aren't ready

for large quantities of nut flours or even nut butters yet. But they may be able

to tolerate small quantities, if they tolerate the eggs. In my case, I'm trying

to keep my calorie intake to a modest level because of the obesity which is the

hallmark of my particular brand of digestive disorder. Full nut breads are

pretty calorie-dense -- a reason carb junkies sometimes find themselves eating

just nut breads because they fill up on the breads the same way they used to

fill up on grain-based breads and don't have room for healthy meats, vegetables,

fruits, yogurt, and broths.

It has the advantage of requiring one large mixing bowl for the whites, and two

smaller ones for the yolks -- two in one and four (for later noodles) in the

other. It also needs a mixer and some parchment paper. Minimal cleanup. Takes

about 35 minutes from the time I turn on the oven to the time I'm pulling the

bread out of the oven. This bread is relatively light -- about 55 calories per

sandwich sized slice. I haven't calculated out the noodles.

***************

And this is Liz's version of this bread:

Try if with pecan meal:

Bread recipe:

4 egg whites

2 egg yolks

1/2 C almond or pecan flour

1 tsp honey

1 tsp butter

shake salt

Beat egg whites until they're a little stiffer than soft peaks. Beat egg yolks

with honey, butter and salt until it's all smooth. Sprinkle almond flour on egg

whites, pour yolk mixture over all and gently stir until it's well mixed, but

don't over stir.

Spread into a 12 " x 12 " square onto a cookie sheet lined with parchment paper -

about 1/3 " thick. (A cookie sheet with holes in it works the best.) Bake at

350 for 12 minutes. Slide bread, parchment paper and all, onto cooling rack

immediately. Cut with a pizza wheel or knife.

Mara

[Guest guest]

Pecanbread has a simple recipe where you use half an avocado and an egg or two

and then cook it like a pancake. That worked really well for me and I loved how

easy it was. They also have the same recipe using a banana instead of avocado

but I didn't think that tasted as good. Well...it was a little odd anyway.

Stacey

>

> I have been tolerating one daily slice of almond flour bread or muffin ok, but

am currently experiencing a backlash of my typical Sx's and am sporting " the

pregnancy-look " ; abdominal bloating, fluid retention and C. I suspect tasting

both gingerbread cookies and the dough was too much the other night..But who

could resist? I think I'm nutritionally really starved after such severe food

restriction for years (not only due to SCD but also severely restricting my diet

for years because of not seeming to tolerate any food) and sometimes some kind

of survival instinct kicks in and I just want food, LOL.

>

> Anyway, was wondering

> a) what is it in almond flour that is so hard to digest? Is it the fiber or is

there some carbohydrate in it?

>

> any suggestions for faking some kind of bread substitute apart from almond

flour bread? Is there anything I could add to e.g. egg and make it into some

kind of pancake-like thing I could use to make a sandwhich for work?

>

> Thanks!

> Lilian

> SCD some 6 weeks or so

>

[Guest guest]

>jena stafford wrote:

>

> You could try a really thin coconut pancake and use it as a wrap instead of

> bread. From menory the batter is

> 2 tbs coconut flour

> 2 eggs

> 1 tsp honey

For some reason I remember reading that coconut flour is harder to digest than

almond flour, is that a misunderstanding on my part? What flour alternative

would be the easiest to digest?

Thanks,

Lilian

[Guest guest]

Pecan flour is easiest to digest for most.

PJ

> >

> > You could try a really thin coconut pancake and use it as a wrap instead of

> > bread. From menory the batter is

> > 2 tbs coconut flour

> > 2 eggs

> > 1 tsp honey

>

> For some reason I remember reading that coconut flour is harder to digest than

almond flour, is that a misunderstanding on my part? What flour alternative

would be the easiest to digest?

> Thanks,

> Lilian

>

[Guest guest]

>

>

>> jena stafford wrote:

>>

>> You could try a really thin coconut pancake and use it as a wrap instead of

>> bread. From menory the batter is

>> 2 tbs coconut flour

>> 2 eggs

>> 1 tsp honey

>

> For some reason I remember reading that coconut flour is harder to digest than

almond flour, is that a misunderstanding on my part?

It is for some, for others not.

> What flour alternative would be the easiest to digest?

pecan flour/butter. Or almond butter. some people find cashew flour okay when

they can't do almond.

Mara

[Guest guest]

For some reason I remember reading that coconut flour is harder to digest than almond flour, is that a misunderstanding on my part? What flour alternative would be the easiest to digest?For most, pecan is best tolerated. I do okay with pecan, and coconut, but still can't have almond, so some people do tolerate coconut before other nuts. Peace =)Alyssa 15 yoUC April 2008, dx Sept 2008SCD June 2009 (restarted)No meds!

[Guest guest]

> For most, pecan is best tolerated.

Boy am I glad to hear that! I accidentally ordered 10 lbs of pecan flour (meant

to order one 5lb bag..:^). I used to have an almond butter craving pre-SCD, and

so seem to have paved the ground a bit for almond flour, but unfortunately

adding coconut flour to the muffin mix led to a lot of gassy distention - not

surprising given the " good source of fiber " note on the bag...Hoping to do well

with pecan flour, have been eating a few well chewed nuts a day to prepare for

that experiment.

Happy holidays to all, and let me take this opportunity to express my gratitude

to all who contribute theirknowledge and support - it's appreaciated beyond what

words can express!

Lilian