Low Carb Friends  
Netrition.com - Tools - Reviews - Faces - Recipes - Home


Go Back   Low Carb Friends > Recipes and Menus > Low Carb Recipe Help & Suggestions
Register FAQ Search Today's Posts Mark Forums Read


Reply
 
LinkBack Thread Tools Display Modes
Old 03-29-2012, 09:18 AM   #211
Way too much time on my hands!
 
zipp2play's Avatar
 
Join Date: May 2011
Location: Kansas
Posts: 10,412
Gallery: zipp2play
Stats: 206/176/164 5'8"
WOE: JUDDD
Quote:
Originally Posted by PaminKY View Post
That's what I'm thinking. I know if you're subbing her bake mix for flour you use a little different ratio but not sure if that applies to VWG. I'm also going to add 1 tsp glucomannan.

I picked up a gluten-free cookbook at Goodwill yesterday and there were I couple of things I that I read last night while thumbing though it. One tip was that gluten-free baked items should be put into a cold oven, not a preheated one, not sure why I need to read more.

The other was to spoon the bake mix into the the measuring cup not packing it down and to level the top off with a knife. The author mentioned that just scooping it out and pressing it to the side of the bag or container to level it usually results in getting too much mix and can change the texture and taste of the item, I'm bad about doing this myself.
That is all interesting! I will need to keep that in mind.
zipp2play is offline   Reply With Quote

Sponsored Links
Old 03-29-2012, 09:36 AM   #212
Very Gabby LCF Member!!!
 
PaminKY's Avatar
 
Join Date: Mar 2003
Posts: 3,351
Gallery: PaminKY
I just found the author's website and she has a video showing the correct way to measure. Just look up Carol Fenster.

As for the cold oven, it may not be for everything but she recommends it for her Frech Bread recipe to get a nice crisp crust. I saw that on her website but I'll try to read more about it tonight.
PaminKY is offline   Reply With Quote
Old 03-29-2012, 09:37 AM   #213
Way too much time on my hands!
 
zipp2play's Avatar
 
Join Date: May 2011
Location: Kansas
Posts: 10,412
Gallery: zipp2play
Stats: 206/176/164 5'8"
WOE: JUDDD
Pam, let me know if/when you make this.
zipp2play is offline   Reply With Quote
Old 03-29-2012, 10:16 AM   #214
Major LCF Poster!
 
Join Date: Dec 2005
Posts: 2,529
Gallery: That Girl
Which recipe do you all like the best?
That Girl is offline   Reply With Quote
Old 03-29-2012, 10:37 AM   #215
Blabbermouth!!!
 
rosethorns's Avatar
 
Join Date: Oct 2002
Location: Puyallup. WA
Posts: 5,577
Gallery: rosethorns
Stats: 252/140/150
WOE: atkins I eat non allergic food
Start Date: restarted 1-07
can you eat gluten Bella?
rosethorns is offline   Reply With Quote
Old 03-29-2012, 10:57 AM   #216
Senior LCF Member
 
Wishin's Avatar
 
Join Date: Feb 2009
Location: Maryland
Posts: 379
Gallery: Wishin
Bumping
Wishin is offline   Reply With Quote
Old 03-29-2012, 11:39 AM   #217
Blabbermouth!!!
 
rosethorns's Avatar
 
Join Date: Oct 2002
Location: Puyallup. WA
Posts: 5,577
Gallery: rosethorns
Stats: 252/140/150
WOE: atkins I eat non allergic food
Start Date: restarted 1-07
So I have this in the oven right now. If it turns out the way I want I'll put the recipe on another thread. Wish me luck.
rosethorns is offline   Reply With Quote
Old 03-29-2012, 12:30 PM   #218
Very Gabby LCF Member!!!
 
PaminKY's Avatar
 
Join Date: Mar 2003
Posts: 3,351
Gallery: PaminKY
Anxiously awaiting Ester's results. If her's works out I just may have to go buy that flower shaped bundt pan I saw at the flea market the other day, LOL.

Last edited by PaminKY; 03-29-2012 at 01:10 PM.. Reason: It's flower not flour, DUH!
PaminKY is offline   Reply With Quote
Old 03-29-2012, 01:03 PM   #219
Blabbermouth!!!
 
rosethorns's Avatar
 
Join Date: Oct 2002
Location: Puyallup. WA
Posts: 5,577
Gallery: rosethorns
Stats: 252/140/150
WOE: atkins I eat non allergic food
Start Date: restarted 1-07
Go buy that pan Pam IT worked so I'm making a new thread now.
rosethorns is offline   Reply With Quote
Old 03-29-2012, 01:10 PM   #220
Very Gabby LCF Member!!!
 
PaminKY's Avatar
 
Join Date: Mar 2003
Posts: 3,351
Gallery: PaminKY
That's all I needed to hear, YAY!
PaminKY is offline   Reply With Quote
Old 03-30-2012, 07:55 PM   #221
Major LCF Poster!
 
Join Date: Dec 2005
Posts: 2,529
Gallery: That Girl
Hi Esther! I just stepped back in here...yes, I can and I just saw your recipe posted! Thanks so much, I can't wait to try this!
That Girl is offline   Reply With Quote
Old 04-04-2012, 03:29 PM   #222
Major LCF Poster!
 
BaileysGirl's Avatar
 
Join Date: Oct 2009
Location: Atlanta, GA
Posts: 1,633
Gallery: BaileysGirl
Stats: 222/190.5/175
WOE: Juddd
Start Date: Jan 12 2013
So I have all ingredients to make this except:

1 cup vital wheat gluten - where can I get this besides online?
1-1/2 teaspoons liquid Splenda - can I get this at Kroger?
2/3 cup vanilla Davinci syrup - I have Davinci caramel syrup sure I could sub...

I would like to make the hwc/chocolate bar topping too! Would love to make it this weekend for DH for Easter...He's always wanting me to bake!
BaileysGirl is offline   Reply With Quote
Old 04-04-2012, 03:49 PM   #223
Blabbermouth!!!
 
rosethorns's Avatar
 
Join Date: Oct 2002
Location: Puyallup. WA
Posts: 5,577
Gallery: rosethorns
Stats: 252/140/150
WOE: atkins I eat non allergic food
Start Date: restarted 1-07
An East coast person could tell you more.

Natasha Here is my 2 cents.

Davinci caramel syrup will work.

for liquid splenda-----Do you have ez-sweet? If not 1 cup of grandual splenda will work. Or 1 cup of ideal at kroger..

vital wheat gluten----- can be found at a super walmart (baking section) , grocery with bulk foods, or health food store. I think you can get this at kroger.

Does that help?
rosethorns is offline   Reply With Quote
Old 04-04-2012, 04:14 PM   #224
Very Gabby LCF Member!!!
 
tulipsandroses's Avatar
 
Join Date: Mar 2010
Posts: 4,094
Gallery: tulipsandroses
Stats: 206/160/150
WOE: Atkins
Start Date: March 2010
You can get Vital Wheat Gluten at Kroger. Check the aisle with flour


I used Irish Cream syrup in mine. Didn't have vanilla. I think caramel would be fine.
tulipsandroses is offline   Reply With Quote
Old 04-07-2012, 09:49 AM   #225
Senior LCF Member
 
Join Date: Mar 2009
Location: RI
Posts: 203
Gallery: jdcri
Stats: 236/135 (GB in 2009)... now 160.8/152.8/125
WOE: Low carb - nothing specific
Start Date: March 2012
Just took it out of the oven! Looks Gorgeous! I made a few slight changes - used 24 packets of splenda in place of the liquid, used chocolate davincis syrup, I cut the baking soda to 1 tsp (i hate the taste and tend to taste it in everything!) and I added 1/2 tsp of acacia and 1/4 tsp guar gum- everyone seemed to go back and forth on the dryness so I figured it wouldn't hurt to try that!)

My kids loved the batter!! They were more than happy to lick the bowl and spoon!

Just one question - I just got my food processor and does anyone have tips for poiring batter out? I poured out as much as i could then I took out the blade and scraped it off and then scraped the bowl again - it was just so messy compared to a mixer!!
jdcri is offline   Reply With Quote
Old 04-07-2012, 10:48 AM   #226
Blabbermouth!!!
 
rosethorns's Avatar
 
Join Date: Oct 2002
Location: Puyallup. WA
Posts: 5,577
Gallery: rosethorns
Stats: 252/140/150
WOE: atkins I eat non allergic food
Start Date: restarted 1-07
lol yes it is. I use a mixer instead now.

I'm so happy it's lovely.
rosethorns is offline   Reply With Quote
Old 05-09-2012, 07:45 AM   #227
Major LCF Poster!
 
Ginaaaaaa's Avatar
 
Join Date: Mar 2009
Posts: 2,398
Gallery: Ginaaaaaa
WOE: High Carb Low Fat
Start Date: April 2009
I made this for my sister's birthday and everyone loved it!! The only changes I made was to use french vanilla davinci syrup and calorie countdown milk because that's what I had. I also did mine in a bowl with a mixer. The batter smelled just like a Duncan Hines cake mix. It was very moist and chocolately. Wonderful recipe!!
Ginaaaaaa is offline   Reply With Quote
Old 08-28-2012, 05:05 PM   #228
Senior LCF Member
 
Join Date: Jul 2012
Location: TN
Posts: 492
Gallery: jmc305
Stats: 323/220/205
WOE: Atkins mostly
Start Date: September 2011
I just had to post my review of this wonderful cake, even though this thread is a bit old. I made a few tweaks, but this cake was AMAZING. I couldn't believe the texture. It was just like a boxed cake mix!! I think the secret is mixing in the food processor. I think the blades grind the almond flour into a finer texture, and this is what makes the final product have such a great texture. It's light and moist, with a "crumb" just like a regular cake.

I added a little cocoa and I used granular splenda instead of erythritol and water instead of DaVinci's syrup. This was my birthday cake and it will be my go-to cake anytime I make cake from now on. Super recipe!!
jmc305 is offline   Reply With Quote
Old 08-28-2012, 08:32 PM   #229
Blabbermouth!!!
 
rosethorns's Avatar
 
Join Date: Oct 2002
Location: Puyallup. WA
Posts: 5,577
Gallery: rosethorns
Stats: 252/140/150
WOE: atkins I eat non allergic food
Start Date: restarted 1-07
Happy Birthday!!!!
rosethorns is offline   Reply With Quote
Old 08-29-2012, 12:19 PM   #230
Way too much time on my hands!
 
dawnyama's Avatar
 
Join Date: Oct 2006
Location: Irmo, SC
Posts: 24,895
Gallery: dawnyama
Stats: 154/119.2/118 5'3.5"
WOE: Rx hcg
Start Date: 6/1/09
dawnyama is offline   Reply With Quote
Old 08-29-2012, 12:33 PM   #231
Major LCF Poster!
 
crazywoman-n-wy's Avatar
 
Join Date: Aug 2004
Location: WY
Posts: 2,474
Gallery: crazywoman-n-wy
Stats: 132/116/100
WOE: My way - low carb
Start Date: Aug 2003
Quote:
Originally Posted by jdcri View Post
Just took it out of the oven! Looks Gorgeous! I made a few slight changes - used 24 packets of splenda in place of the liquid, used chocolate davincis syrup, I cut the baking soda to 1 tsp (i hate the taste and tend to taste it in everything!) and I added 1/2 tsp of acacia and 1/4 tsp guar gum- everyone seemed to go back and forth on the dryness so I figured it wouldn't hurt to try that!)

My kids loved the batter!! They were more than happy to lick the bowl and spoon!

Just one question - I just got my food processor and does anyone have tips for poiring batter out? I poured out as much as i could then I took out the blade and scraped it off and then scraped the bowl again - it was just so messy compared to a mixer!!
It's been a long time since I made this cake, but I'm pretty sure I used my mixer when I made it. I rarely use my food processor for anything like this.
That being said, the way you said you poured it out, is pretty much the way I have done it (when I DID make anything remotely similar). It's just messy!!! I know of no better, less messy way! (I do use a rubber or silicone spatula for the scraping!) That's one reason I rarely use the FP for cakes, etc. The mixer & beater(s) are bad enough!
__________________
Billie

***********
For God so loved the world he gave his only begotten son, that whosoever believeth in him should not perish, but have everlasting life! John 3:16
***
My mind not only wanders, sometimes it leaves completely.
crazywoman-n-wy is offline   Reply With Quote
Old 08-29-2012, 01:36 PM   #232
Very Gabby LCF Member!!!
 
PaminKY's Avatar
 
Join Date: Mar 2003
Posts: 3,351
Gallery: PaminKY
I know Esther (Rosethorns) made a differnt variation of this that doesn't use wheat gluten but I can't find it. Anybody have the link?
PaminKY is offline   Reply With Quote
Old 08-29-2012, 02:20 PM   #233
Major LCF Poster!
 
crazywoman-n-wy's Avatar
 
Join Date: Aug 2004
Location: WY
Posts: 2,474
Gallery: crazywoman-n-wy
Stats: 132/116/100
WOE: My way - low carb
Start Date: Aug 2003
It's here: http://www.lowcarbfriends.com/bbs/lo...l#post15907792

I bumped it for ya Pam!
crazywoman-n-wy is offline   Reply With Quote
Old 08-29-2012, 02:21 PM   #234
Blabbermouth!!!
 
rosethorns's Avatar
 
Join Date: Oct 2002
Location: Puyallup. WA
Posts: 5,577
Gallery: rosethorns
Stats: 252/140/150
WOE: atkins I eat non allergic food
Start Date: restarted 1-07
Here ya go Pam.

http://www.lowcarbfriends.com/bbs/lo...ound-cake.html
rosethorns is offline   Reply With Quote
Old 08-29-2012, 02:22 PM   #235
Blabbermouth!!!
 
rosethorns's Avatar
 
Join Date: Oct 2002
Location: Puyallup. WA
Posts: 5,577
Gallery: rosethorns
Stats: 252/140/150
WOE: atkins I eat non allergic food
Start Date: restarted 1-07
WOW we did that at the same time Billie. LOL
rosethorns is offline   Reply With Quote
Old 08-29-2012, 02:30 PM   #236
Major LCF Poster!
 
crazywoman-n-wy's Avatar
 
Join Date: Aug 2004
Location: WY
Posts: 2,474
Gallery: crazywoman-n-wy
Stats: 132/116/100
WOE: My way - low carb
Start Date: Aug 2003
Quote:
Originally Posted by rosethorns View Post
WOW we did that at the same time Billie. LOL
It happens every once in a while!
crazywoman-n-wy is offline   Reply With Quote
Old 08-29-2012, 02:31 PM   #237
Very Gabby LCF Member!!!
 
PaminKY's Avatar
 
Join Date: Mar 2003
Posts: 3,351
Gallery: PaminKY
Thanks to both of you.
PaminKY is offline   Reply With Quote
Old 09-07-2012, 04:34 PM   #238
Senior LCF Member
 
Join Date: Jan 2010
Location: SouthWest Virginia
Posts: 77
Gallery: galinva
Stats: 272/ 256/145
WOE: Low carb no <30 a day
Start Date: Restart LC August 27, 2012
In the oven....

Just finished this cake and put it in the oven, it seemed really thick and not very sweet so I added about another 1/2 c. of chocolate devinci syrup

My birthday is tomorrow and we're having family over to celebrate my birthday and my son's so I wanted to have something I could eat without totally blowing my week
galinva is offline   Reply With Quote
Old 09-07-2012, 08:00 PM   #239
Senior LCF Member
 
Join Date: Jul 2012
Location: TN
Posts: 492
Gallery: jmc305
Stats: 323/220/205
WOE: Atkins mostly
Start Date: September 2011
Might I add that you can do these as cupcakes as well. I halved the recipe (not sure if it would work out, and didn't want to waste ingredients) and I came up with 11 cupcakes. I used a dark metal pan lined with cupcake liners and of course, I slashed the baking time of the original recipe. My cupcakes didn't rise as much as the bundt pan version, and it was a little heavier and denser, but still really good. The batter can be REALLY thick, so next time I think I'll add more water and make it a bit more like regualar cake batter.

Large storebought cupcake with frosting- approximately 40 carbs. These cupcakes- 4 net with the ingredients I used. Not too shabby.
jmc305 is offline   Reply With Quote
Old 09-07-2012, 09:32 PM   #240
Major LCF Poster!
 
crazywoman-n-wy's Avatar
 
Join Date: Aug 2004
Location: WY
Posts: 2,474
Gallery: crazywoman-n-wy
Stats: 132/116/100
WOE: My way - low carb
Start Date: Aug 2003
HAPPY BIRTHDAY GALINVA!!!! Hope your cake turns out great, and you have a great day!!!!

crazywoman-n-wy is offline   Reply With Quote
Reply


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are On



All times are GMT -7. The time now is 05:30 PM.


Copyright ©1999-2014 Friends Forums LLC. All rights reserved. - Terms of Service | Privacy Policy
LowCarbFriends® is a registered mark of Friends Forums, LLC.