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Old 12-02-2003, 12:40 PM   #1
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are all the weird ingredients worth it?

Are all the odd ingredients worth buying?
WPI, liquid splenda, stevia, almond flour...
These products are expensive, are they worth it?
what would you say are staples,
I have a limited budget and time to be creative with recipes, so what is worth buying and what can I skip?
thanks
Sue
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Old 12-02-2003, 12:53 PM   #2
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Out of the things you listed, I would personally purchase the liquid splenda and the almond flour.

Do you by chance have a Trader Joe's near you? They sell almond meal (similar to almond flour, but a little more coarse texture) for only $2.50/lb.

The liquid splenda is AWESOME - saves on many unwanted carbs!

I tried the WPI and hated it, but many others here absolutely love it. Trish sells it in 2lb. bags now so maybe you can try it out?

Good luck to you!
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Old 12-02-2003, 02:05 PM   #3
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I agree. Liquid splenda and almond flour would get my vote. I've had some WPI for a few months, but haven't even opened it yet.
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Old 12-02-2003, 02:11 PM   #4
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Another vote for liquid Splenda. My second choice would also be the almond flour, but I could probably live without it since I don't make that many low carb desserts, but I have been having fun trying it in recipes like the pumpkin pound cake, etc.
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Old 12-02-2003, 07:57 PM   #5
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ditto on the almond flour and splena......i also like soy grits alot! and soy flour, i dont taste anything odd in these, some do tho. If your not afraid of soy, go for it its cheap!
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Old 12-02-2003, 09:44 PM   #6
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Liquid splenda gets my vote too, but please get a $10 coffee grinder and grind your own almonds. I get mine at Sam's club in a big bag and do them. I refuse to pay the outrageous prices for almond flour.
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Old 12-03-2003, 02:32 AM   #7
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Can't get liquid Splenda here, so I am stuck with DaVinci's for carb reduction. Oh well.

To the almond flour staple, I would add Xanthan gum and Vital Wheat Gluten. The Xanthan gum, while a bit pricey, lasts a very long time because you need so little. It is an awesome thickener for gravies, and is a superb stabilizer for anything with eggs in it. The Vital Wheat Gluten is kind of important for baking, since it adds loft to baked goods. Almond flour (or any of the other heavier flours) need the Wheat Gluten to rise.

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Old 12-03-2003, 09:56 AM   #8
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Another vote here for the almond flour. I seem to use it in everything...and with great results.
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Old 12-03-2003, 11:22 AM   #9
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Another vote for almond flour! I like the idea to get a grinder and grind your own, though I have only purchased it pre-gound, I may try that! I just received my WPI and make fish fillets and they were awesome! I mixed it with the almond flour and got a very good coating - it's lighter (more like wheat flour) and browned very nicely. I want to note to LindSue that Almond Flour can be used for ANYTHING, not just baked goods. Really anywhere that I would use wheat flour, I've used Almond Flour.
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Old 12-03-2003, 05:13 PM   #10
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MiRedkitty, have you tried using almond flour to bread chicken breasts for Chicken Parmesan? I used to make mine by pounding the breasts thin, then dipped them in flour, then beaten egg, then in Italian seasoned bread crumbs. Then, I'd brown them in a skillet, place in a baking pan, top with sauce, mozzarella and parmesan cheese and bake. Would this work well if I seasoned the almond flour with some Italian seasoning, garlic powder and a bit of parmesan cheese, then just dip in egg (skipping the flour coating) and the almond flour mixture and continue from there?
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Old 12-04-2003, 01:14 AM   #11
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Hi Linda! I'm not MiRedkitty, but I think I can help you here. The almond flour works great for Chicken Parmesan! But, instead of skipping the flour coating, I dip mine in the FakeShake Parmesan, then the egg, then the seasoned almond flour (I also add parm to this!)
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Old 12-04-2003, 04:20 AM   #12
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auntie3, is FakeShake Parmesan something you buy or is it something you mix up yourself? I've never heard of it. I still try to stick to real food ingredients as much as possible, so I won't buy bake mixes and things like that.
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Old 12-04-2003, 04:34 AM   #13
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Ha Ha Linda!! I was just referring to the stuff in the green can! My own term for it, since it really is quite dusty, but does have some flavor. Sorry for the confusion. I should have put that in quotes and cut the caps.
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Old 12-04-2003, 07:08 AM   #14
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I guess I'm a little slow this morning. I was thinking along the lines of Shake'n Bake. Thanks for clearing that up.
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