tag:blogger.com,1999:blog-2285523888432056855.post2589726818130290474..comments2024-01-03T08:21:41.587-05:00Comments on Gourmet Girl Cooks: Easy Cheesy Herbed Baguette Bread (Grain Free)Gourmet Girl Cookshttp://www.blogger.com/profile/10741830600608488811noreply@blogger.comBlogger27125tag:blogger.com,1999:blog-2285523888432056855.post-77653958281928682572016-10-26T20:43:17.551-04:002016-10-26T20:43:17.551-04:00Hi Ron,
So happy that you and your wife enjoyed ...Hi Ron, <br /><br />So happy that you and your wife enjoyed the bread and enjoyed tweaking the recipe as well. Congrats on the 95-lb weight loss too! Isn't it great to be able to eat so well while losing weight? <br /><br />I'd love to see pics of your food sometime. Thanks so much for the kind remarks as well as the enthusiasm! 😀Gourmet Girl Cookshttps://www.blogger.com/profile/01316245779890747698noreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-62837261061748480902016-10-24T13:44:25.870-04:002016-10-24T13:44:25.870-04:00Ya know, I didn't realize that this recipe is ...Ya know, I didn't realize that this recipe is from your site. HAH! Made chocolate chip cookies last week and started to look where this bread was from and lo and behold "Gourmet Girl Cooks"! (HAH - I have collected sooo many recipes that if I didn't include the website I would never know where they were from!)<br />Anyhoo--- we had an "Italian Night" Saturday. Made Chicken Florentine Casserole(Low Carb Yum), lil bit o wine, and Angie wanted some "dippin" bread like going out to you know who. So we made these, I say these because I made the one listed here with golden flax, cheddar, herbs, normal.....and made another loaf with "dark" flaxseed, onion powder, rosemary, and sliced Jarlsberg. Oh yeah baby! 2 loaves of tasty bread, lil olive oil, herbs, just like downtown! Thank you so much! Been LCHF for 9 months now, thought bread was lost "art"! After losing 95 lbs, I don't wanna risk anything! Sorry no pics, started with a glass of wine first, then brought her the bread while the Florentine was baking, yeah we killed it! I will have to take pics next time. Thanks again - you ROCK!RonTravishttps://www.blogger.com/profile/09965016777927466954noreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-88694866021803630632013-05-05T23:02:34.747-04:002013-05-05T23:02:34.747-04:00Hi dogskiss! My favorite almond flour to use is m...Hi dogskiss! My favorite almond flour to use is made by Honeyville Grain -- it is blanched (no skins) and finely ground and produces superior baked goods especially. I have used Bob's Red Mill coconut flour, but I've heard that Tropical Traditions also makes a good coconut flour as well. The almond flour can be a bit pricey -- you have to buy it in 5-lb bags. I try and wait for it to go on sale and then order it then. It lasts a long time though -- it needs to be kept refrigerated (or frozen) to keep fresh. I hope that helps! :-)Gourmet Girl Cookshttps://www.blogger.com/profile/10741830600608488811noreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-86034870951113040102013-05-05T22:34:48.960-04:002013-05-05T22:34:48.960-04:00I am new to your blog. Can you tell me what brand...I am new to your blog. Can you tell me what brands<br />of coconut and almond flour you have the most success with?dogskisshttps://www.blogger.com/profile/09532425073083774979noreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-74260429490128935922013-03-20T21:09:39.392-04:002013-03-20T21:09:39.392-04:00Hi Jamie -- sorry your dough turned out crumbly --...Hi Jamie -- sorry your dough turned out crumbly -- maybe next time you might want to try adding a little more water OR reducing the Parmesan cheese a little bit. More often than not the problem is the dough being too moist and needing a little more Parmesan or flax. Hope it is edible when you get done baking it! :-)Gourmet Girl Cookshttps://www.blogger.com/profile/10741830600608488811noreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-39991851397102114732013-03-20T16:36:30.821-04:002013-03-20T16:36:30.821-04:00Mine crumbled as I rolled...there was no pinching ...Mine crumbled as I rolled...there was no pinching it....it was just a crumbled mess. Going to bake it anyway! Doesn't have to be pretty to be yummy!Jamienoreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-40805883437446135182013-02-05T12:36:21.111-05:002013-02-05T12:36:21.111-05:00This is a fairly sticky "dough" -- not s...This is a fairly sticky "dough" -- not springy like yeast dough is. If your bread was that wet looking -- I would suggest reducing the water by teaspoons (only add 2 tablespoons of water)-- and then if still too "wet", add additional flax (1 tablespoon) OR additional finely grated Parmesan (you don't want "shredded Parm" -- you want the powdery type that looks like Kraft in the green can). The Parmesan helps dry up the dough a bit and gives flavor. You will should have a sticky (not wet) dough. Also -- I had it fail once when I made it because I tried putting thin slices of cheese inside the bread before rolling -- the dough is too delicate to do that -- use shredded cheese to fill with. Last tip -- the hardest part is getting the first "flip" -- once you do that, using a rubber spatula -- and pulling up on the foil or parchment paper to help the dough roll over...gently nudge it -- if you get a little tear, just pinch it closed. I hope you are able to use these tips and try it again and succeed. Let me know -- sorry you had problems with it. This dough is tricky the first time you work with it.Gourmet Girl Cookshttps://www.blogger.com/profile/10741830600608488811noreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-16940995403281681462013-02-05T00:27:48.153-05:002013-02-05T00:27:48.153-05:00I followed your instructions and my dough looked n...I followed your instructions and my dough looked nothing like the one in the picture. I was skeptical to begin with that there was only 1/2 cup flax meal. Mine looked like a wet blob of flax meal and cheese. Then when I tried to roll it over the whole thing broke apart. Is there some secret ingredient or method that I'm missig here?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-14586864452350244552013-01-12T21:33:23.466-05:002013-01-12T21:33:23.466-05:00Traci -- in this case...plus means AND. Hope that...Traci -- in this case...plus means AND. Hope that helps! :-)Gourmet Girl Cookshttps://www.blogger.com/profile/10741830600608488811noreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-57774710345062764942013-01-12T19:41:01.544-05:002013-01-12T19:41:01.544-05:00In the wet ingredients, you say 2 tablesoons PLUS....In the wet ingredients, you say 2 tablesoons PLUS. What does this mean? I'm not sure what PLUS is...?Tracihttps://www.blogger.com/profile/08264549844142672235noreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-19622006002384967922012-12-05T11:07:23.097-05:002012-12-05T11:07:23.097-05:00I've just added the tip to the recipe instruct...I've just added the tip to the recipe instructions to add additional flax meal or grated Parmesan if the dough is still too wet/sticky to handle. Thanks!<br /><br />Gourmet Girl Cookshttps://www.blogger.com/profile/10741830600608488811noreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-60756374875029348552012-12-05T10:59:03.144-05:002012-12-05T10:59:03.144-05:00Hi Annie -- Glad you enjoyed it. I occasionally a...Hi Annie -- Glad you enjoyed it. I occasionally add more Parmesan or flax too -- maybe it has to do with the humidity, I'm just not sure. I'm glad you enjoyed it -- because you have had to add more flax this time too -- I am going back and adding a note to the recipe that if the dough is too wet, add a little additional flax meal or grated Parmesan to the dough to stiffen/dry it up a bit. Thanks for your feedback and glad you enjoyed it! :-)Gourmet Girl Cookshttps://www.blogger.com/profile/10741830600608488811noreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-31284995428647194742012-12-05T00:06:34.199-05:002012-12-05T00:06:34.199-05:00just made this and it was tasty.
A few comments -...just made this and it was tasty.<br /><br />A few comments - the 'dough' came out too wet and sticky after following the measurements exactly, so after 5 minutes, i had to add some more flax meal..As it turns out I should have used even more..<br />Didn't rise ..but it was cooked. I'm going to post a pic of it on WB page. Was easy to make and will make again (using more flax meal lol) Anniehttps://www.blogger.com/profile/11467949689620284521noreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-57062647939328462982012-10-31T18:10:50.996-04:002012-10-31T18:10:50.996-04:00Deb -- I use Flax USA organic golden flax meal -- ...Deb -- I use Flax USA organic golden flax meal -- they have a Facebook page if you want to check it out. It is much milder than regular flax and there are no husks in it at all. Also, the Parmesan cheese that goes in the crust should be finely grated -- I will go back and make sure the recipe says that (similar to the consistency of Kraft Parmesan in the green can. If you decide to try it again -- I hope you have better luck with it. Of all the crusts, etc. I've made, my husband said this was the first one that actually felt like the texture of "regular bread" -- I tend to agree. Sorry it didn't work out for you this time! Thanks!Gourmet Girl Cookshttps://www.blogger.com/profile/10741830600608488811noreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-49073041632797573442012-10-31T15:16:42.255-04:002012-10-31T15:16:42.255-04:00Thanks for your reply. I think it must be the flax...Thanks for your reply. I think it must be the flax that I have. It has more of the husk in it than others I've purchased, and I suspect it doesn't absorb the liquid in the same way. To get the size you mentioned, I had to roll it out almost paper thin. I will say it still was delicious, and I'll continue to experiment with it. I could have sliced it thinly after baking and baked a second time to make some delicious crackers.Debnoreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-19719839991298568452012-10-30T18:56:15.531-04:002012-10-30T18:56:15.531-04:00Hi Debbie -- sorry you are having trouble with the...Hi Debbie -- sorry you are having trouble with the "dough" -- the dough you will get isn't like regular pizza dough that you can handle before cooking (stretchy, etc.). It is a very very thick slightly springy "batter" type of consistency. I grease my non-stick foil well (spray w/ oil) and put the "dough" blob in the center of the pan and using a rubber spatula that I also sprayed with oil, I begin pressing it outward to the rectangular shape. You will not be able to pick up the edges and roll it over. Sort of lift up the edge of foil on the side you are rolling and using your rubber spatuala, gently roll it over a little section at a time until you get the first complete "roll" -- it begins to get easier after you get the first one started. It is nothing in consistency when it is raw like dough you have probably worked with before (with wheat). I actually have a double batch in the oven right now that I spread out and am baking flat to try and cut out as bread slices or rolls. Let me know if you have any specific questions -- I'm sure you did not do anything wrong--just maybe expected a different consistency maybe. I work with this dough a lot since I make my pizzas with it so I forget how weird it was when I first tried using it. I hope you were able to salvage something with the dough. Let me know if I can help! Thanks.<br />Gourmet Girl Cookshttps://www.blogger.com/profile/10741830600608488811noreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-49065128197687713752012-10-30T18:03:34.063-04:002012-10-30T18:03:34.063-04:00I haven't baked mine yet, but it looks nothing...I haven't baked mine yet, but it looks nothing like yours. I even added more parmesan as you suggested to someone else. The dough never really became a dough. I could probably make crackers out of it. There is no way I can roll it up as you show. I managed to coerce it into some semblance of a loaf, but it's about 11x1.5".Debnoreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-36145535196837983472012-10-20T22:49:29.229-04:002012-10-20T22:49:29.229-04:00Hi Leah -- there are approximately 4 carbs worth o...Hi Leah -- there are approximately 4 carbs worth of flax meal (1/2 cup) in the ENTIRE 1-foot loaf. The amount of cheese you add to the bread will add a few more carbs for the entire loaf depending on how much you add -- it typically doesn't have many carbs. The bulk of carbs in regular bread come from the flour and/or sugars that are added. This one is very low in carbs and depends on the size of your portion. <br />Gourmet Girl Cookshttps://www.blogger.com/profile/10741830600608488811noreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-15672900715641675582012-10-20T20:49:06.638-04:002012-10-20T20:49:06.638-04:00I can't wait to try this! Could you please giv...I can't wait to try this! Could you please give me an estimate of the carbs in it? I'm not familiar with cooking like this, but it looks so yummy I can't wait to try it!!Leahnoreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-62935667681590596412012-10-19T19:54:39.966-04:002012-10-19T19:54:39.966-04:00Hi JJ -- It is actually 1/2 cup of golden flax mea...Hi JJ -- It is actually 1/2 cup of golden flax meal (not wheat germ). 1/2 cup is correct -- you spread the dough out to approximately a 12" x 8" rectangle -- the dough should be sticky, not wet -- if it is still wet, add more grated Parmesan to the "dough" -- it will make an approximate 12" long, 3" wide loaf. Thanks!Gourmet Girl Cookshttps://www.blogger.com/profile/10741830600608488811noreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-90042613847263096632012-10-19T19:26:17.185-04:002012-10-19T19:26:17.185-04:00I just read this post from the Wheat Belly website...I just read this post from the Wheat Belly website link. I read the recipe but I want to make sure the amount of wheat germ is correct- only 1/2 cup? Did I miss something? I only read it once, maybe I missed another ingredient. It just seems like 1/2 cup is too little for the volume you show in the pictures. I can't wait to try it! Thank you for posting your hard work- I appreciate it!<br />-JJAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-26616719479346903772012-10-19T19:14:59.964-04:002012-10-19T19:14:59.964-04:00Thanks Anna -- hope you enjoy!Thanks Anna -- hope you enjoy!Gourmet Girl Cookshttps://www.blogger.com/profile/10741830600608488811noreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-26972212677812835002012-10-19T15:22:20.557-04:002012-10-19T15:22:20.557-04:00Wow, I am inspired! I am so trying this! Dip in pi...Wow, I am inspired! I am so trying this! Dip in pizza sauce, how cool :)Annahttps://www.blogger.com/profile/17564128183507831253noreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-12335537793665177732012-10-19T12:53:13.779-04:002012-10-19T12:53:13.779-04:00Thanks Debbie -- I hope you like it! I used to ma...Thanks Debbie -- I hope you like it! I used to make something similar too adding diced pepperoni along with the cheese before rolling it up. With the more delicate flax crust, it might be better to add cheese and topping inside and then "dip in pizza sauce" on the side. Thanks again!<br />Gourmet Girl Cookshttps://www.blogger.com/profile/10741830600608488811noreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-60769998170757838272012-10-19T12:50:00.023-04:002012-10-19T12:50:00.023-04:00Thanks "puppetcook"! It's an advent...Thanks "puppetcook"! It's an adventure I really enjoy!Gourmet Girl Cookshttps://www.blogger.com/profile/10741830600608488811noreply@blogger.com