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Foccacia Bread Recipe  This thread currently has 368 views. Print Print Thread
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Mickey
Sunday, November 10, 2013, 1:00am Report to Moderator Report to Moderator

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Sam Dan
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http://lowcarbdiets.about.com/od/breads/r/flaxbasicfoc.htm

Does anyone have any suggestions on how to make this foccacia bread lighter.   I've made it in the past to have with hamburger's or for sandwiches but it's just too heavy.  I know some people make this bread, i believe Lola was the one who originally posted the link so hopefully someone has some tweaking ideas.

Thanks!
Mickey


"Prevention is the best medicine"

"One Health, One Disease"

Dr. D has said many times that it's not about what you don't eat but what you do eat that makes the difference.  "Quoted by Jane"
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md
Sunday, November 10, 2013, 1:58am Report to Moderator Report to Moderator

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I don't care for the full flax meal recipe.  I mix mine with a grain, such as 1/2 flax meal and 1/2 oatbran; and I only use 2 eggs---the original recipe is too eggy for me.  I haven't tried any of the versions that I make as a sandwich, though.  I eat mine for breakfast with some almond butter.  The latest batch I made, and will try in the morning, is a gingerbread variety. I have 1/3 flax meal, 1/3 oatbran, and 1/3 rice bran in this one.  I hope it will be tasty.


Sirach 37:27
For not every food is good for everyone, nor is everything suited to every taste.



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lann1958
Sunday, November 10, 2013, 2:03am Report to Moderator Report to Moderator

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i about half and half almond meal and flax meal,i use 3 or 4 eggs depending on my mood
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ginnyTN
Sunday, November 10, 2013, 2:09am Report to Moderator Report to Moderator

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I use 1 1/3 cups flax meal plus 1/2 cup of any non gluten "flour" that I have open such as millet (tastes a bit like corn bread that way), or sorghum (neutral taste) PLUS about 3 Tbsp. of arrowroot or tapioca flour.  Add a couple extra Tbsp. water when you're using those additives.  Makes it a bit lighter. I also cut the eggs from 5 to 4.  Probably could use one less than that, but would need a little more water or it would be too dry.  

We use it almost exclusively as "pancakes".  Topped with maple syrup and fried eggs = a heavenly breakfast.

I really don't think of it as "bread". We eat VERY LITTLE bread anyway.  But I know that some O's who think they will not survive without "bread" find it to be satisfactory.  


Almost 6 years on ER BTD, went from sick and dying to healthier And 30 pounds slimmer.  

Dec 30 2013: Just started Swami Xpress - after fine tuning the information, it shows 48% Explorer and gave me a hybridized Explorer/BTD list. A new adventure for this old lady!   
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Mickey
Sunday, November 10, 2013, 6:59am Report to Moderator Report to Moderator

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Sam Dan
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Thanks for the tips!

I don't have any other types of meals or flours on hand so don't think i'll go that route right now plus i have a huge bag of flaxmeal.  It seems that most of you are saying to cut the eggs, i'm thinking that would make it dry so should i add some water in place of the eggs i cut out?.  I have a feeling that the flaxmeal is making it too heavy so don't know if cutting eggs will make much of a difference.

Quoted Text
I really don't think of it as "bread". We eat VERY LITTLE bread anyway.  But I know that some O's who think they will not survive without "bread" find it to be satisfactory.  

Ginny,
I know what your saying about it not being used as a bread per se, since it's heavier than normal bread.  I don't eat alot of bread and am not looking for a regular replacement, just would like to have a hamburger with some type of bread and an occasional sandwich.


"Prevention is the best medicine"

"One Health, One Disease"

Dr. D has said many times that it's not about what you don't eat but what you do eat that makes the difference.  "Quoted by Jane"
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Lola
Sunday, November 10, 2013, 7:28am Report to Moderator Report to Moderator

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add half the eggs
3 is fine


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koahiatamadl
Sunday, November 10, 2013, 1:16pm Report to Moderator Report to Moderator

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The original recipe felt very heavy for me as well and it tasted eggy.  So I used a combination of whole eggs and egg whites.  I also reduced the amount of oil.  There is plenty of oil in flax seed anyway so not sure why they add so much more to it.  Given the above comments it looks as if this mixture is very forgiving so experiment and see what works for you.  
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Mickey
Sunday, November 10, 2013, 5:37pm Report to Moderator Report to Moderator

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Alrighty looks like i should reduce the eggs or replace them with egg whites, possibly reduce the oil.  Hopefully after some experimenting i'll get it right.

Thanks again for the info. everyone!  


"Prevention is the best medicine"

"One Health, One Disease"

Dr. D has said many times that it's not about what you don't eat but what you do eat that makes the difference.  "Quoted by Jane"
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Chloe
Sunday, November 10, 2013, 6:51pm Report to Moderator Report to Moderator

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First, I blend my eggs in a Vitamix to create volume....the whipping gets a lot of air into them....so when egg is mixed with flax seeds, the batter is pretty foamy and light.  And then I gently fold in the dry ingredients.  I think the heavy-ness comes from NOT beating the eggs enough.  Also I let my batter sit for about 2 minutes before I pour it out on a baking sheet.  The egg's volume I believe creates a lighter product.

If the batter spreads out too far because it didn't have time to allow the eggs to incorporate with all the dry ingredients, I can see how your product might turn out heavy.


"The happiest people don't have the best of everything.....they know how to make the best of everything!"
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JoAnn
Monday, November 11, 2013, 12:41am Report to Moderator Report to Moderator

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I use 1 cup of flaxseed, 1 cup of brown rice flour, 1 T baking powder, 1/4 t salt, 4 eggs, 1 cup water & either  3 T of oil or 1/3 cup of pumpkin. I then toast it and eat like that or split it & make a sandwich.
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Mickey
Monday, November 11, 2013, 2:09am Report to Moderator Report to Moderator

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Thanks Chloe & JoAnn for the great tips!  

Chloe,
I'll try the mixing of the eggs really well and letting it sit for a few minutes before i pour it.

JoAnn,
Great idea of adding the pumpkin!.  I love pumpkin, wonder if there's a way to make it more of a foccacia pumpkin bread as a change for the holidays?.


"Prevention is the best medicine"

"One Health, One Disease"

Dr. D has said many times that it's not about what you don't eat but what you do eat that makes the difference.  "Quoted by Jane"
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ginnyTN
Monday, November 11, 2013, 4:15am Report to Moderator Report to Moderator

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Quoted from JoAnn
I use 1 cup of flaxseed, 1 cup of brown rice flour, 1 T baking powder, 1/4 t salt, 4 eggs, 1 cup water & either  3 T of oil or 1/3 cup of pumpkin. I then toast it and eat like that or split it & make a sandwich.


Hey, thanks for the pumpkin idea!  I also use way less oil and with the pumpkin puree wouldn't need any oil at all.  I buy Farmer's Market brand organic pumpkin in BPA free cans by the case when it goes on sale in the fall, so always have it on hand.  

That also opens up all kinds of ideas, like adding some finely chopped dried cranberries, etc. which would take the place of the 1 Tbsp. agave....if you use that in your recipe.  

And I forgot to mention in my earlier post that I always beat "the heck out of" the eggs also - but I use my hand electric mixer to do that.  Easier than cleaning the VitaMix container.  

I haven't made the bread for a few weeks because my farmer friend hasn't had any "real" eggs for a while and we've been having to pay over twice as much for organic eggs from the store.  Drat.  But after reading the pumpkin idea I think we will have to buy some eggs soon so I can make another batch.  


Almost 6 years on ER BTD, went from sick and dying to healthier And 30 pounds slimmer.  

Dec 30 2013: Just started Swami Xpress - after fine tuning the information, it shows 48% Explorer and gave me a hybridized Explorer/BTD list. A new adventure for this old lady!   
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JoAnn
Monday, November 11, 2013, 9:48am Report to Moderator Report to Moderator

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As Chloe suggested I too beat my eggs until they are light and fluffy and then let the mix sit a few minutes before pouring into the pan to cook so it thickens up.  It really is delicious.  Ginny - great idea about the cranberries
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yvonneb
Tuesday, November 12, 2013, 9:04am Report to Moderator Report to Moderator

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In general to make a batter lighter you'd
- reduce the eggs like suggested above
- whip the eggs like the others are doing
- or even separate them and fold under the beaten eggwhite at the end
- cut out bran and reduce husks by sieving your flours or use white compliant flour
- add baking powder

Personally, I like a bit of 'bite' to my bread. It helps mastication and stops me gulping it down which is something 'O's are prone to (not good!)

We are supposed to take our time eating, sitting down to do it AND putting down the fork between bites   Having to chew more helps with that eating regime  
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yaeli
Tuesday, November 12, 2013, 9:32am Report to Moderator Report to Moderator

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Quoted from yvonneb
AND putting down the fork between bites   ...
I should be so lucky... Great!!  



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Chloe
Tuesday, November 12, 2013, 5:23pm Report to Moderator Report to Moderator

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I can't see how reducing eggs makes any batter lighter. It's over mixing eggs that haven't been whipped first with dry ingredients that will cause heaviness in a batter...not using less eggs.

Eggs are always used to create lightness in cooking and baking.......think of souffles...angel food cakes....sponge cake.  My grandmother used to make the world's lightest sponge cake during Passover, using lots and lots of well beaten eggs plus matza meal flour..She folded in her well
beaten whites with super foamy yolks carefully and made sure that nobody slammed a door
when the cake was baking so it wouldn't fall..... In fact, if you whip the
whites separately and fold in with well beaten yolks, you will create huge volume..  Think of
mousses that incorporate this technique.  Also..... meringue is nothing more than
well beaten egg whites which have formed such stiff peaks that when baked, they completely hold
their fluffy solid shape.

So eggs will create huge volume if you're careful to beat them well....and fold them carefully into
other dry ingredients.

My flax bread puffs up really well....and that's due to using all 5 of the well beaten eggs.


"The happiest people don't have the best of everything.....they know how to make the best of everything!"
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yaeli
Wednesday, November 13, 2013, 7:12am Report to Moderator Report to Moderator

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Quoted from Chloe

She folded in her well beaten whites with super foamy yolks carefully and made sure that nobody slammed a door when the cake was baking so it wouldn't fall.....
  



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