its still really eggy... maybe im doing it wrong?

I liked this. Perhaps you didn't mix it well enough, Pinky. ??

I bought a square microwaveable container from the dollar store and made this. Worked out quite nicely. Thanks for posting.

Angel

Sounds great! I can't wait to try it!

I copied here a recipe from an australian tread about flax bread. Would somebody please translate the "fiblre mix" to me... I am new to this and have no earthly idea what it is:

Ingredients...
2 cups Fibre Mix (see note 1)
1 tb/s Baking Powder
1 t/s Salt
½ cup Grated Cheese (Dry mix these 4 ingredients)

2 Eggs
1 tb/s Oil (I use flaxseed oil, canola or olive oil is ok)
1 cup Water
¼ cup Cream

Mix well and put into non stick 220mmX110mm meatloaf tin (I line mine
with baking paper)...Cook in preheated oven at 190deg for 40-45
minutes...Turn out to cool on wire rack...ENJOY...I store mine in a paper towel lined plastic container in the fridge...Sliced about 7mm to
8mm thick, it holds together well because of the cheese...This receipe
will keep you regular too which is a problem when low carbing...

Note 1..
For the fibre mix I use
2kg LSA
1kg Phsallm Husks
½kg WPConcentrate (I use WPIsolate if $'s permit)

I premix and store the above ingredients in a large plastic container
and is enough for about 10 loaves...
http://forum.lowcarber.org/showthread.php?t=168280

Hi Maru If you read through the original thread, you'll find quite a bit of explanation about the fibre mix. Look at "Note 1" in the bottom of the recipe you pasted for the ingredients of the fibre mix.

In a nutshell it's ground flax, ground sunflower seeds, ground almonds (all 3 pre-mixed is sold in Australia as LSA), psyllium husks and whey protein isolate.

But there's a lot more info in the original thread, it's worth a read. If you're still confused after reading the thread, let us know!

Em

My Mom and I used this reipie without the splenda and spices and instead added garlic, salt, and basil. we made 2 each and used them as hamburger buns! exellent!

I had this today and it was gross. VERY eggy and not bread like at all. What went wrong?

To kingb123 what size of egg did you use? I use 1 lg egg
Also I combine the wet ingredients separate from the dry then mix them together. the cream of tarter and soy protien isolate improve the txture and tase lots. Not those great big holes but nice dense bread. Make sure you're adding enough bakingpowder.

I've found by adding 2tbsp soy protien isolate you'll get a much better texture!

WOW! I tried this!
I modified it slightly, since someone posted that it was too eggy, and I don't like eggy stuff (pity I don't like the mock danish like everyone else!).

I used:
1 tbl butter
1 large egg
1 packet splenda
1 tsp cinnamon
3 tbl flaxmeal
1/2 tsp baking powder

Nuked for 2 minutes, and in my little plastic container it turned into a big muffin! Promptly cut it open, spread a bit of butter, and it was like a bran muffin. So delicious! I cut up chunks (should have sliced) and dipped it in sugarfree syrup. WOW. I can have mini pancakes again! GREAT RECIPE!!

These are SO versatile, and good for sweet or salt cravings. I recently made this but did NO cinnamon and NO splenda, and instead, you put some garlic and parmesean cheese (grated cheese) and it makes a whole wheat/garlic roll, very similar to that of the restaurant Red L~bster!! Tastes like their Cheddar garlic biscuits!

... ALSO, if you find yours come out TOO eggy, I have had perfect results by using JUST the egg white! NO yolk. Makes it even healtheir too! This is such a great recipe, and can be altered in so many ways... also, on the healthy note, instead of melted butter, get this - i used liquid butter spray (thats right, the fat free, no calorie one by ICantBelieveItsNotButter). It came out exactly the same- and saved sooooooooo much fat and calories!! Try it, you'll never go back to fatty melted butter again! Woo Hoo!

How would you make this if you were a caveman, and didn't have a microwave?

Everyone, are you aware that if you subject ground flax to high heat that you lose the benefits of the omega 3 oil in it? High heat destroys omega 3. Or are you ok with that and are using this more for the fibre content?

Just a FYI that might make a difference for you.

Deb

No reason to fear egg yolks. That's where the vitamins are.



From what I've read, that's true for frying. I'm not sure about microwaving. However, if you're baking bread or muffins in a regular oven, the internal temperature doesn't get high enough to oxidize the omega-3s.