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Eileen
08-20-2007, 03:16 PM
I came up with another variation, that raises more (ie. it's more fluffy). Here it is :

250g carton of egg whites (around 8 egg whites)
2whole eggs
140-150g blond flaxmeal
15g protein powder (i use tasteless ones, but you can add flavoring too)
Bake at 450 degress for 30 minutes.

It's REALLY great, has comparable calories than real bread for the same weights and is 30% protein.

PyroBurns
12-13-2007, 05:24 PM
It's great!! Too bad it doesn't rise that high though. It's a pretty short bread, unless you doubled the ingredients or something.

Eileen
12-14-2007, 02:35 PM
Nothing rises like white flour wheat bread made with yeast. Think in terms of soda bread or flat bread, or you'll be disappointed by everything.

PyroBurns
12-14-2007, 05:43 PM
If I just filled the bread pan up to the top, would that work? Or would the insides not cook well enough?

The bread I have now is great. I just make little sandwhiches out of it, instead of one big one.... Unless I sliced it horizontally. Hmmmm...

PyroBurns
12-15-2007, 01:26 PM
HOLY HELL! I made french toast with it and it turned out EXCELLENT.

Best news ever.

girl81
12-15-2007, 09:58 PM
I wonder if a tsp of baking powder would help it rise?

Eileen
12-16-2007, 06:58 AM
Helps most thing rise.

Try half a teaspoon and see if there's a difference.

PyroBurns
12-16-2007, 10:44 AM
I tried it with baking powder this time and it worked! Of course it rose only a little bit, but that's fine.

Another thing I did different was run out of flax meal. So this time I used 30g of Psyllium Husk to complete the 150g and it turned out great! It's dryer than last time and the flavor is a little more mild which is a plus in my opinion.

Eileen
12-16-2007, 01:26 PM
Cool, so lighter and extra fibre? Sounds like a winer.

tweety09
12-21-2007, 03:40 AM
just tried this out..

PyroBurns
01-15-2008, 06:15 PM
I'm bumping this because I find it better than the other bread recipe that's right below this.

Also, it's very good with my keto fudge. Or don't forget that peanut butter and jelly sandwhiches aren't out of the question. There are jellies out there with no sugar AND no splenda that only have 5g carbs per tablespoon.

They taste good too. Which makes me wonder why they ever thought to put so much sugar in the crappy popular jelly (which tastes like High fructose corn syrup with a little bit of preserves sprinkled in). Really, who actually LIKES that much sugar? It's gross.

PyroBurns
01-18-2008, 04:35 PM
Here are pictures of the typical loaf:

http://img218.imageshack.us/img218/4065/p1010002me7.jpg

http://img100.imageshack.us/img100/4155/p1010004rx7.jpg

BigJonMud
01-20-2008, 08:58 PM
Ima try a cupl of those recipes tonight. Thanks

Any news on your updated recipe?
Those pics are great

Teacher77
01-21-2008, 05:08 AM
If I just filled the bread pan up to the top, would that work? Or would the insides not cook well enough?


I tried it and you just have to increase baking time.

The reason i gave that amount of ingredients is that most people won't eat more than a few slices daily and the whole loaf contains a good 15-20 and keeps in the fridge only for about a week, 10 days if you push it.

jrbruin
01-22-2008, 09:34 PM
Nice.. gave this a try and it came out pretty good. I toasted a piece and used it to eat a hamburger :)

It's also pretty tasty with butter on it! Gotta give the french toast a try, but I don't have any sugar free syrup..

Eileen
01-23-2008, 02:20 AM
French toast doesn't need syrup. I made it with egg yolks and cream (or whole eggs, but this is a handy way to use up egg yolks if I've used the white for other things), and a little vanilla.

jrbruin
01-23-2008, 02:14 PM
Thanks Eileen, I'll keep that in mind.
It is so nice to be able to have a sandwich again!

The texture on this bread is really good, the taste is pretty mild and it smells kinda eggy (no surprise there since it's 75% eggs). I think I'm going to add a tsp salt next time and see where that takes me :)

Fat Ryan
01-24-2008, 08:31 PM
are you supposed to whip the whites? and if not, do you think that would help make it light and fluffy?

jrbruin
01-24-2008, 09:41 PM
that's a good question ryan, I whipped mine and it looked about the same as pyro's except I used an electric knife to cut mine so it's not squished by the knife. :)

Teacher77
01-25-2008, 03:59 AM
are you supposed to whip the whites? and if not, do you think that would help make it light and fluffy?

It doesn't really make a difference.

Removing the yolks is what makes it fluffier, hence using 10 whites and only 2 yolks. Yet, you still have high fat macros from the flax.

Fat Ryan
01-25-2008, 11:12 AM
It doesn't really make a difference.

Removing the yolks is what makes it fluffier, hence using 10 whites and only 2 yolks. Yet, you still have high fat macros from the flax.
i just though if your whipped the whites into meringue it would surely make it lighter and fluffyer :) i think ill try that.

Fat Ryan
01-25-2008, 03:07 PM
im tryin this bread now. it says 250g egg white (8 eggs), but my carton of egg whites says 450g (8 eggs) , so i just assumed it was 250g. i think 450g would be way to thin. added about 3/4 scoop ON whey banana (~25g), dash of salt, and the baking soda mentioned above. hope it turns out yummy :)

jrbruin
01-29-2008, 04:54 PM
How'd it turn out Ryan? I just weighed out 250g of egg whites on my digi scale. I used a vanilla whey, made the bread a little sweeter but not bad (made a turkey bacon sandwich with it, no complaints).

PyroBurns
01-29-2008, 05:11 PM
Do you guys agree that this is the better flax bread?

jrbruin
01-29-2008, 05:31 PM
I didn't try the other one, I just took your word for it that this one was better.. should I try the other one?

Fat Ryan
01-29-2008, 07:28 PM
How'd it turn out Ryan? I just weighed out 250g of egg whites on my digi scale. I used a vanilla whey, made the bread a little sweeter but not bad (made a turkey bacon sandwich with it, no complaints).

its pretty aweful with PB or almond butter on it. toasting didnt help much. im gonna try roast beef with mustard and see if it masks the taste :/

Teacher77
02-06-2008, 07:54 PM
im tryin this bread now. it says 250g egg white (8 eggs), but my carton of egg whites says 450g (8 eggs) , so i just assumed it was 250g. i think 450g would be way to thin. added about 3/4 scoop ON whey banana (~25g), dash of salt, and the baking soda mentioned above. hope it turns out yummy :)

you're right : it's 250g of egg whites. Since a large egg, with the yolk and the shell, is about 50g, your carton probably says "450g is equivalent to 8 WHOLE large eggs". That's not "8 egg whites", which is 250g.

good idea for the banana whey. Never tried that one. How was it ?

Fat Ryan
02-07-2008, 11:22 AM
you're right : it's 250g of egg whites. Since a large egg, with the yolk and the shell, is about 50g, your carton probably says "450g is equivalent to 8 WHOLE large eggs". That's not "8 egg whites", which is 250g.

good idea for the banana whey. Never tried that one. How was it ?

no, i bought egg whites in a "milk type" carton, not a carton of eggs. the consistency isnt like egg white though so that may have played a roll in the taste (def played a roll in my failed PB cookies :( ).

i couldnt even really taste the whey. i think doubling the whey would have helped. also, if i ever do make it again (not likely), im gonna use a higher ratio of whole eggs to whites.

tried makin mini sandwhichs with roast beef cheese lots of mustard and pickles. it was bearable, but not enjoyable.

Fat Ryan
02-07-2008, 11:23 AM
i think i might just make sandwhiches with those keto pancakes. those were pretty good and would probably make decent sandwhiches.

maxwolfie
04-12-2010, 02:55 AM
Tried this, at first tasted pretty horrid (had a weird fishy smell), but it was edible with peanut butter. Definitely needs some artificial sweetener!