On 2011-04-05 05:30:52 -0500, Hueyduck said:

Hi everyone (hi me),

I'm going to poke the group with a low-carb topic to see if there is
still life somewhere in here

So,

I think many of you make the "flax meal foccacia bread".
I never recall why I never make more that what I do, and each time, I
recall the reaseon when eating it:
I'm not so found of the ammonia smell. You know, the smell that you get
when too much egg encounters too much baking powder. Yerk....

So, is there a trick to avoid this? I wan't believe that all the people
who love this recipie do not feel the dead fish fragrance (I'm
exagerating, but it gets a good deal of concentration not to focus on
it).

THx for your advice,


I've never noticed that particular aroma, but perhaps that is because I
modified the recipe almost from the start. I did not like the texture
the first time I made it, so I substituted some wheat protein isolate
for some of the flax meal. This added protein allowed me to cut back on
the eggs. Here's the recipe with my changes.

[] = My changes. The WPI makes for a more glutinous, breadlike texture,
and adds a "wheaty" flavor, without increasing the carb count.Â*The
added proteinÂ*also decreased the number of eggs required. Curiously, I
diod not have to adjust the liquids.
Â*
Ingredients:
• 2 cups flax seed mealÂ* [1 3/4 c. flax seed meal + 1/4 c Wheat
Protein Isolate]
• 1 Tablespoon baking powder
• 1 teaspoon salt
• 1-2 Tablespoons sugar equivalent from artificial sweetener [Use
liquid Splenda]
• 5 beaten eggs [4 beaten eggs]
• 1/2 cup water
• 1/3 cup oil
Preparation:
Preheat oven to 350 F. Prepare pan (a 10X15 pan with sides works best)
with oiled parchment paper or a silicone mat.

1) Mix dry ingredients well -- a whisk works well.

2) Add wet to dry, and combine well. Make sure there aren't obvious
strings of egg white hanging out in the batter.

3) Let batter set for 2 to 3 minutes to thicken up some (leave it too
long and it gets past the point where it's easy to spread.) ["Knead"
with whisk to increase gluten formation]

4) Pour batter onto pan. Because it's going to tend to mound in the
middle, you'll get a more even thickness if you spread it away from the
center somewhat, in roughly a rectangle an inch or two from the sides
of the pan (you can go all the way to the edge, but it will be thinner).

5) Bake for about 20 [25-30] minutes , until it springs back when you
touch the top and/or is visibly browning even more than flax already
is. [Consider increasing temp to 375 F to improve browning]

6) Cool and cut into whatever size slices you want. You don't need a
sharp knife; I usually just cut it with a spatula.
Nutritional Information: Each of 12 servings has less than a gram of
effective carbohydrate (.7 grams to be exact) plus 5 grams fiber, 6
grams protein, and 185 calories.
HTH!
--
Bill O'Meally
"Wise Fool" -- Gandalf, _The Two Towers_
(The Wise will remove 'se' to reach me. The Foolish will not!)