Fat To Skinny
Recipe Exchange => Ask Umpa => Topic started by: umpa on January 17, 2013, 09:12:36 AM
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Wish me luck :D
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Good luck !;D
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Oh good! I'm glad you are giving it a go :) I've been pretty busy with the grand baby lately and then slammed with a nasty cold :'( I've been meaning to get busy with this. Go Umpa go!! ;D
I'm excited to see how it turns out!
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you can do it! :) :)
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You have a big cheering section.
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Go Umpa!... Go Umpa!... Go Umpa! ;D ;D ;D ;D
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I hope you feel better TooSweet! :)
Here is the lavash recipe I did TooSweet.i got the taste and texture but they won't roll .Maybe frying them in cast iron skillet?I would like your input :)
Makes 3 12 inch rounds
1/2 cup wheat bran 6 carbs
1/2 cup oat fiber 0 carbs
1 1/2 cups goldenflax
1 teaspoon salt
12 drops zero
1 egg
one cup water
3 tablespoons butter flavored crisco
1 tablespoon melted butter
Mix dry ingredients in mixer bowl.
In separate bowl mix wet ingredients*except melted butter we will use that later*
Combine the 2 bowls in mixer bowl.make dough.
Let rest 30 minutes so the flours can absorb the butter flavored crisco.
Spray 3 -12 inch pizza pans with non stick cooking spray.
Divide the dough into 3 balls.Put one ball on the back of each pan and roll out to edges.I dusted my rolling pin with oat fiber.
Needs to be thin. Brush with melted butter.
Bake at 375 for 13 minutes
let cool remove fro pans
The flavor was good like a light cracker but even after cooling they would not roll.What do you think TooSweet?Pan fry?
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The frying pan could help toughen it up a bit...I'm wondering if it is missing something to hold it together....the glue so to speak? Was the dough very sticky? Even a pancake baked in the oven will be crumbly, but you can use it like a wrap when you fry it up. I'm anxious to play with this myself! ;D
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I used butter flavored crisco and that made it easy to roll out with the oat fiber.Egg whites maybe??? The dough was crumbly but to my surprise rolled out smooth and held together. :)
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Maybe so Umpa. :) I'm waiting for some oat fiber to give it a try myself. I'll report back as soon as I can....love a challenge ;D
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omg omg omg omg omg omg - this is tooooooooooooooo GREAT! Thank you guys so much for working on this creation. I looked on Sami's nutritional label but didn't know the combination to make it lavash. And, they probably wouldn't like it if they were reading this...BUT, WHY NOT - I just didn't know where to find a couple of the products and I am at work currently and don't have the slip in front of me. Thangs again Umpa... this means a GREAT deal to me! And, TooSweet, thanks to you, too!
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You are welcome.It may take alittle more time but we will figure it out ;)
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Time is what we all have! Take it, it's yours. :D
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Good news guys :) I'm finally feeling a bit better and my shipment of items have arrived!!!! I'm ready to hit the kitchen tomorrow if everything goes well. Lord knows the way my luck has been my stove will blow up or something...Haha My plan is to work on lavash though. As the saying goes.....Lord willing and the creek don't rise ;) ;)
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:D :D :D
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GO get it. ;) ;)
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I am holding my breath and I am turning blue. Any news? :P ;D :o
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Sorry not yet :( Please take a breath....Haha I don't want anyone falling out!! :o I'm having trouble getting the amount of ingredients just right. I've tried Umpa's recipe and added a few things to it to make it pliable like a lavash. They work out great for crackers but not to wrap anything with. I have a few more ideas I just ran out of some ingredients again. :-\ Gotta reload and go again ;)
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Samis Bakery uses a brick oven TooSweet.So do the other middle eastern bakeries I have looked up.I wonder if that is the secret?? :)
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I suppose it is possible Umpa but I'm thinking it's more of a pliable issue. It still wants to crack and pull apart when you want to fold it. I've tried using more egg and then adding xanthan gum several different times and several different amounts to no avail. The xanthan gum gave it a icky flavor and mouth feel. :P :P I'm guessing there was too much in there but I was following the recommendation for the ratio for gluten free flours. What do you think about vital wheat gluten? Or going the yeast route? Or maybe even adding in some parmesan cheese? It needs something to hold it together. I bought some more golden flax meal so I'm ready to give it a try this evening. ;)
As you can see this last one came out looking pretty...LOL It still cracked when I tried to fold it :'( I'm not going to let this defeat me ;D ;D
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Good luck.
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I will try the yeast and vital wheat gluten I have plenty ;) I wonder if we are overcooking them??Will report back ;)
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I wonder if we are overcooking them??
That thought occurred to me too :-\
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I found another recipe I am gonna try when I get a day off. ;)
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Actually, Sami's Lavash I didn't fold into a circular wrap. I cut it in half and used it sort of like a pita. Sami's is thick and I like the thickness, but didn't really mind that I couldn't fold it like a soft shell. Hope that helps. Sami's is tasty, too, and that was the nice thing about their product. The recipe of ingredients is on the back of their packaging...I just didn't know how much of what to put into making it. Good luck guys. Sorry I haven't been on the site for a while. It's been pretty busy at work and I don't have internet at home. Much love and many best wishes in getting the lavash project done. :)
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Here is what they say is in their Slim and Trim lavash
Ingredients
Stone Ground Whole Wheat Flour, Soy Flour, Bran Flour, Water ,Rolled Oat, Wheat Fiber, Sesame Seed, Millet Seeds ,Olive Oil, Salt ,Yeast, Cultured Organic Unbleached Wheat Flour.
Correct me if I'm wrong....but aren't most of these ingredients high in carbs? My blood sugar would be screaming at me :o
Is this the one you've been talking about Ellie?
I'm scratching my head at how they can claim they are so low in carbs with the first ingredient as Stone Ground Whole Wheat Flour not to mention those other flours mixed with it ???
I am still working on trying to find a good recipe...I know there has to be one...Haha I have more time now that my grandson is in daycare. At only 11 months he isn't too much help in the kitchen just yet ;)
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Slimtrim lavash?
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Here is the link for them http://samisbakery.com/our-products/low-carb/slim-trim-lavash/# (http://samisbakery.com/our-products/low-carb/slim-trim-lavash/#)
These ingredients will be hard to duplicate as is with out being high carb I'm afraid.... :-\
This is my little helper ;D He keeps me running!!
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Hi, Shawn! :)
I can see him asking you; "In which bowl is that recipe you've been looking for, Gramma?".
:D ;D :D ;D :D ;D
Tony
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:D :D :D :D He is a handful Haha I can't wait until he can help.....we will have a great time!
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What a beautiful Baby! When grandson was that age I would put him on the porch with a bowl of pudding :D
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He looks so happy
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these babies have grandmas named TooSweet and Umpa Lumpa! A childs dream! All babies are happy Jay! :D
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I have a freiend who blogged this recipt. I know I was looking for a lavash recipe, but now know that this is the bread I am going to move forward with. It is a grain free gluten free flat bread. Please read and tell me what you think. She mentions that she used psyllium fiber powder (when you go to the health food store ask for the one to bake with - this is what gives the flat bread the ability to roll and not crack - the pliability that is needed ... Umpa, you may want to replace the x-gum with this psyllium and see it works). I felt bless on this past Friday in reading her blog and finding out this information. I never once brought it up to her and I was pleasantly surprised, to say the least. The only thing I do differently is toast before consuming, as I find that between the crust, it has a texture I don't care about because of the psyllium - but after it is toasted, it is okay.
This is a direct quote from Annie's blog:
Rolled out and ready to pre-bake
I finally had an opportunity to get back to a project I began last February--making gluten-free flatbread. My attempt back then turned out a rigid though tasty bread. More recent attempts gave me a pliable bread for which there are endless possibilities.
Grain-Free Flatbread (for Gluten-Free Wraps)
Many homemade gluten-free, grain-free flatbreads I've found use psyllium husk for pliability. This recipe contains very few ingredients compared to some of the complex formulas out there. That makes it easy enough to produce weekly (and freeze after baking if you'd like.) (Note: If you haven't been eating a lot of fiber lately, don't eat the whole pan at once. Psyllium is very high in fiber, which should be added to the diet gradually with lots of additional water daily.)
½ c. coconut flour
2 T. psyllium fiber powder
¼ c. coconut oil
1 c. boiling water
Optional:
1/8 t. sea salt
1/8 t. granulated garlic
½ t. Italian seasoning herb blend (or Herbamare seasoning)
Whisk coconut flour and psyllium together in bowl along with salt and herbs, if using. Add coconut oil. Add hot water a little at a time, stirring as you add (will melt coconut oil). Mid well making sure all dry bits are incorporated.
Roll (w/ rolling pin) or pat (w/ moistened spatula) bread out on silicone baking mat or parchment paper-lined jelly roll pan until thin and even. The dough is forgiving, so feel free to move pieces around and repair patches as you go. Bake at 375F for 15-20 min. depending on your oven and how thinly you've rolled the bread. Transfer to cooling rack and allow to cool to room temp. before slicing/eating. (Note: It's better to err on the side of baking less as overdoing it will make a crispy, fall apart wrap.)"
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You can also use other things for fun in the flat bread recipe like chia seed, golden flax seed, ground poopake mushroom, nutitional yeast, ---- got nuts - get creative.
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I meant to say poopake mushrooms and have no idea how it came out to read poopcake.....Thanks goodness I re-read - actually, something went wrong with my system and it threw me out - so in getting back in I re-read and felt somewhat embarrassed - so my apologies to all.
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poopake mushrooms when I type it is coming out twice now as poocake. How come? maybe the system thinks i am swearing and bleeps it out????? shi_ake mushroome.
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Yep it's the swear checker... ;D ;D ;D It's kinda funny when it happens
It's funny you posted a recipe with the psyllium fiber powder. I had been reading about using it in recipes and how it behaves. I purchased some about a week ago but haven't had the time to give it a go yet. I understand that it makes all the difference in the pliability of the wraps.
Here is one that I had book marked to give a try http://mariahealth.blogspot.com/2012/02/quesadillas.html (http://mariahealth.blogspot.com/2012/02/quesadillas.html) Or this one http://mariahealth.blogspot.com/2012/07/mahi-mahi-fish-tacos.html (http://mariahealth.blogspot.com/2012/07/mahi-mahi-fish-tacos.html) As you can see it is very close to the one you posted. I also found another one that is almost word for word the same as you posted. I'm convinced enough to try anyway...haha Correct me if I'm wrong but I don't believe there is much difference between a lavash wrap and a tortilla other than the thickness. I was thinking we could control that when we roll them out.
I want to try using a combo of flours to see how it comes out....flax, coconut, almond meal...etc...maybe add in some sesame seeds to make it more of a whole gain feel.
I bought the whole psyllium husks and plan to grind it to powder myself. I apologize for taking so long to work this recipe out...I've thrown out quite a bit of blunders and collected plenty of cracker material...Haha It can get expensive with all the ingredients when they don't work out. I think I'm getting close though ;) ;) I don't want to post a recipe that I wouldn't use myself and if it doesn't taste good to me it's not worth it. I'll report back soon on what I come up with. Please let us know how your recipe comes out as well ;) :D
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Poopake??? :D :D :D :D :D :D
Tony
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I tried the recipe again last evening and added the sesame seeds and golden flaxseed and the flavor is really nice. You can roll out the dough as thickly or as thinly as you want...so TooSweet, you are correct. This recipe can be used as a lavash or tortilla. Although, I much prefer it as a lavash (flatbread). I rolled it out and once done, cut it lenghwise once in the middle, and then width wise cut in four so I had eight nice size square pieces. The froze them. Took them to work and toasted one and put phliadelphia cream chees and turkey bacon open face. It was wonderful. The sesame seeds and golden flaxseed make a nice difference. We were thinking the same on this one. I am happy with the results, so you all can relax now. LOL! Love you all and thanks for your support.
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I'm so glad it worked out for you ;)
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Interesting ,gotta try this :) Good job Enreino ;)
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Thanks Umpa. I just posted a no grain/no sugar pizza crust dough recipe. I haven't tried it yet. Sometime this week or weekend will give it a go. The pizza sauce is our own canned sauce - no sugar - think hubby used xylitol. So I am good with the sauce end of it! Hope you are all doing well.
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All is great ! Just spent 2 weeks with my parents.Had a great time. :)