Guest guest Posted May 27, 2010 Report Share Posted May 27, 2010 Made the souffle bread with almond flour yesterday and my husband (who has Crohn's) wants me to make him some more. He wrapped a couple of Applegate Farms chicken hot dogs and cheese with the bread and toasted it in the oven for a few minutes. Pigs in a blanket! I'm wondering how thin people spread out the batter on the pizza stone. I spread it out rather thin (about 1/4 " ) so the bread was also fairly thin. If spread out thicker, does it stay thicker or does it just fall flat? Thanks! V. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 27, 2010 Report Share Posted May 27, 2010 How do you make the souffle w/almond flour? I have the flourless recipe but don't have the almond flour one. I would imagine almond flour would make it more sturdy Thanks! Marla From: layawakex10 Sent: Thursday, May 27, 2010 9:23 AM To: BTVC-SCD Subject: Souffle Bread Question Made the souffle bread with almond flour yesterday and my husband (who has Crohn's) wants me to make him some more. He wrapped a couple of Applegate Farms chicken hot dogs and cheese with the bread and toasted it in the oven for a few minutes. Pigs in a blanket!I'm wondering how thin people spread out the batter on the pizza stone. I spread it out rather thin (about 1/4") so the bread was also fairly thin. If spread out thicker, does it stay thicker or does it just fall flat?Thanks!V. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 27, 2010 Report Share Posted May 27, 2010 Are you talking about Marilyn's recipe that you just used almond instead of pecan? I put a piece of parchment paper over my stone and then just spread it out the width of the stone and parchment paper. When I make it without flour it always rises and stays risen but when I use the nut flour in flattens, I guess the weight of the flour with the eggs whites. I really like the pecan flour one better then just egg whites. Katy ____________________________________________________________ Penny Stock Jumping 2000% Sign up to the #1 voted penny stock newsletter for free today! http://thirdpartyoffers.juno.com/TGL3141/4bfe7f58ca40514f499st01vuc Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 27, 2010 Report Share Posted May 27, 2010 Marla, I use Marilyn's Souffle Bread recipe that's in the recipes file but substitute almond flour for the finely ground pecans. > > How do you make the souffle w/almond flour? I have the flourless recipe but don't have the almond flour one. I would imagine almond flour would make it more sturdy > > Thanks! > Marla Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 27, 2010 Report Share Posted May 27, 2010 That's correct Katy, I used almond instead of pecan. I also spread it out to almost the size of the stone (15 " ) but shaped it more like a rectangle than a round. The hubby hasn't tried anything with ground pecans yet but I'll be purchasing some tonight and I'll try that next. V. > > Are you talking about Marilyn's recipe that you just used almond instead of pecan? I put a piece of parchment paper over my stone and then just spread it out the width of the stone and parchment paper. When I make it without flour it always rises and stays risen but when I use the nut flour in flattens, I guess the weight of the flour with the eggs whites. I really like the pecan flour one better then just egg whites. Katy > > ____________________________________________________________ > Penny Stock Jumping 2000% > Sign up to the #1 voted penny stock newsletter for free today! > http://thirdpartyoffers.juno.com/TGL3141/4bfe7f58ca40514f499st01vuc > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 27, 2010 Report Share Posted May 27, 2010 I was just going to ask for the recipe for the souffle because of an earlier post suggesting it for chips. Also I did not know there were legal hot dogs. I have not really followed the posts on this as my daughter is okay without them but she is going to camp and this would be great Thanks > > How do you make the souffle w/almond flour? I have the flourless recipe but don't have the almond flour one. I would imagine almond flour would make it more sturdy > > Thanks! > Marla > > > > From: layawakex10 > Sent: Thursday, May 27, 2010 9:23 AM > To: BTVC-SCD > Subject: Souffle Bread Question > > > > Made the souffle bread with almond flour yesterday and my husband (who has Crohn's) wants me to make him some more. He wrapped a couple of Applegate Farms chicken hot dogs and cheese with the bread and toasted it in the oven for a few minutes. Pigs in a blanket! > > I'm wondering how thin people spread out the batter on the pizza stone. I spread it out rather thin (about 1/4 " ) so the bread was also fairly thin. If spread out thicker, does it stay thicker or does it just fall flat? > > Thanks! > V. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 27, 2010 Report Share Posted May 27, 2010 I'm not sure whether they have been formally declared legal in this group but here are the ingredients for Applegate Farms Natural Uncured Hot Dogs: Chicken, Water. Contains less than 2% of the following: sea salt, sodium lactate (from beets), onion powder, spices, garlic powder, paprika. I have talked to them on the phone and these are the unlisted spices in their chicken and beef hot dogs: black pepper, nutmeg, lemon oil, coriander. And these are the unlisted spices for their turkey dogs: cardamon, coriander, ginger, mace, black pepper. They have assured me on the phone that their spices don't have any additives or anti-caking agents. > > I was just going to ask for the recipe for the souffle because of an earlier post suggesting it for chips. > > Also I did not know there were legal hot dogs. I have not really followed the posts on this as my daughter is okay without them but she is going to camp and this would be great > > Thanks Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 27, 2010 Report Share Posted May 27, 2010 At 08:23 AM 5/27/2010, you wrote: I'm wondering how thin people spread out the batter on the pizza stone. I spread it out rather thin (about 1/4 " ) so the bread was also fairly thin. If spread out thicker, does it stay thicker or does it just fall flat? I spread it out to slightly larger than six slices of regular sandwich bread. Sort of like have 3/4s of an inche extra around the outside, and then I cut it into six pieces. You can make it a bit thicker if you want, although, as with all souffles, it does flatten. BTW, the Applegate hot dogs are questionable. Some people say they are legal. Some say they are not. — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Babette the Foundling Beagle Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 27, 2010 Report Share Posted May 27, 2010 At 09:01 AM 5/27/2010, you wrote: How do you make the souffle w/almond flour? I have the flourless recipe but don't have the almond flour one. I would imagine almond flour would make it more sturdy Marla, My recipe for souffle bread should be in the Files library -- I made it with pecan flour because that's what I had handy. Just sub about 4-5 tablespoons of nut flour for the vegetables or the DCCC. — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Babette the Foundling Beagle Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 27, 2010 Report Share Posted May 27, 2010 At 01:16 PM 5/27/2010, you wrote: They have assured me on the phone that their spices don't have any additives or anti-caking agents. What they assure you on the phone doesn't hold water. You need to ask them for this assurance in writing, on company letterhead. — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Babette the Foundling Beagle Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 27, 2010 Report Share Posted May 27, 2010 Thanks Marilyn! > I spread it out to slightly larger than six > slices of regular sandwich bread. Sort of like > have 3/4s of an inche extra around the outside, > and then I cut it into six pieces. You can make > it a bit thicker if you want, although, as with all souffles, it does flatten. > > BTW, the Applegate hot dogs are questionable. > Some people say they are legal. Some say they are not. > > > — Marilyn > New Orleans, Louisiana, USA > Undiagnosed IBS since 1976, SCD since 2001 > Darn Good SCD Cook > No Human Children > Shadow & Sunny Longhair Dachshund > Babette the Foundling Beagle > Quote Link to comment Share on other sites More sharing options...
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