Bread substitute

Craig said:
That's out as well. My first peanut butter bread is in the oven. Let's see how it comes out. I'll one by one go through all the ideas.
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Just don't stress about the smell. I'm not a fan of peanut butter itself and the bread does smell of it but there is like zero taste of it.
 
Kosmik said:
Just don't stress about the smell. I'm not a fan of peanut butter itself and the bread does smell of it but there is like zero taste of it.
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I love pb and its smell.
 
764676

It's brittle and falls apart. But it's very delicious. Will try again this weekend with more batter, think the pan was too big. :(
 
Hmmm I think you either used too little PB or like you said your pan was big. Mine always comes out the consistency of Bannan Bread: lowloaf , slightly moist. Also check the fat content of your PB, should be full fat spread.

I would try for a bit shorter at a lower temp. Also, did you double up like I said for the loaf? For a loaf pan we have to go double.

*edit* looking at your pic, your loaf was quite long, sure mine is half that length, width is right though.

Try use the base recipe in a round silicon mould in the microwave. I don't often do it but apparently you can nuke for just over a minute and get a quick roll.
 
Kosmik said:
Hmmm I think you either used too little PB or like you said your pan was big. Mine always comes out the consistency of Bannan Bread: lowloaf , slightly moist. Also check the fat content of your PB, should be full fat spread.

I would try for a bit shorter at a lower temp. Also, did you double up like I said for the loaf? For a loaf pan we have to go double.

*edit* looking at your pic, your loaf was quite long, sure mine is half that length, width is right though.
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Yeah, I should've doubled up my peanut butter. Maybe I'll make a other one tonight or tomorrow, will use half the 1 kg pot of peanut butter. Will post my results. It tastes bloody wonderful though. And it's filling.
 
Craig said:
Yeah, I should've doubled up my peanut butter. Maybe I'll make a other one tonight or tomorrow, will use half the 1 kg pot of peanut butter. Will post my results. It tastes bloody wonderful though. And it's filling.
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Try it toasted. Or as a base for sandwhiches, makes a great burger. I want to maybe make some muffin type bases with it for hollandaise eggs this weekend.

It's definitely the easiest healthy bread recipe I know and doesn't have the "scratchiness" of nut flours or cauliflower.
 
Kosmik said:
Try it toasted. Or as a base for sandwhiches, makes a great burger. I want to maybe make some muffin type bases with it for hollandaise eggs this weekend.

It's definitely the easiest healthy bread recipe I know and doesn't have the "scratchiness" of nut flours or cauliflower.
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I'll see when I make the next one. Will use two cups of pb then.
 
this thread is dumb -- bread didn't make you over weight. Excess calories did.
 
*SynergyX* said:
this thread is dumb -- bread didn't make you over weight. Excess calories did.
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It's not only about weight. I just decided to not eat bread anymore. Have a blood sugar issue that's abating since I changed my diet.
 
*SynergyX* said:
this thread is dumb -- bread didn't make you over weight. Excess calories did.
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Bread is actually a very easy source of calories and sugars, more than most folks think. True, excess causes a problem but there are people who are intolerant of carbs, gluten etc. The op asked for alternates, the thread is not about weight loss.

My wife can eat carbs till it comes out her ears and gains minor to no weight. I have a tiny fraction and balloon easily.
 
*SynergyX* said:
this thread is dumb -- bread didn't make you over weight. Excess calories did.
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Even so, for peeps looking to cut down their carb intake, there's a recipe floating around on the net for Keto flatbread with almond & coconut flour.

The link I bookmarked seems broken but the cached version says:

The whole idea behind this keto flatbread dough recipe is to have an easy way to insert low carb flatbread into my mouth as quickly as humanly possible without having to go through an extensive cooling, rising, and/or baking process.

764702

Buttery Low Carb Flatbread
Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 2 minutes
Total Time: 7 minutes
The best thing since sliced bread. Mostly because it's gluten free, fried, and slathered in butter...

Ingredients
Instructions
  1. Whisk together the dry ingredients (flours, xanthan gum, baking powder, salt) until well combined.
  2. To the flour, add the egg and egg white and beat gently into the flour to incorporate. The dough will begin to form.
  3. Add the tablespoon of water and begin to work the dough to allow the flour and xanthan gum to absorb the moisture.
  4. Cut the dough in 4 equal parts and press each section out with cling wrap. Watch the video for instructions!
  5. Heat a large skillet over medium heat and add oil.
  6. Fry each flatbread for about 1 min on each side.
  7. Brush with butter (while hot) and garnish with salt and chopped parsley.
Notes

NET Carbs = 4g

*If you want a smaller portion, just cut the dough into 5 balls instead of 4!
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I've also seen recipes using psyllium husk, so just google.
 
Kosmik said:
Bread is actually a very easy source of calories and sugars, more than most folks think. True, excess causes a problem but there are people who are intolerant of carbs, gluten etc. The op asked for alternates, the thread is not about weight loss.

My wife can eat carbs till it comes out her ears and gains minor to no weight. I have a tiny fraction and balloon easily.
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I lost 4kg's in 3 weeks just from cutting out bread. Potato is next and then pasta.
 
Kosmik said:
We use tablespoons, cups are pretty big :D
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I got a recipe on youtube that I followed. Loved it, apparently we have a smaller pan that I can use. So I'll try tomorrow. Electricity going off in a bit.
 
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