|06-22-2005, 03:30 PM||#1|
Senior LCF Member
Join Date: May 2003
Carbalose Fry Bread?
Ok, you bread experts. I am willing to try this if someone could concoct proportions. My old fry bread recipe calls for self rising flour (cant put my hands on the recipe this minute) but I dont think there was any shortening in it.
I'd be glad to be a guinea pig if I had some idea how to start
|06-22-2005, 03:55 PM||#2|
Join Date: Sep 2004
Location: Mostly in the kitchen!
Stats: 174 (WW)/145/150 goal 5'5"
WOE: ATKINS, or a slight variation thereof
Start Date: May 2003
Here's a fry bread recipe I found with a note at the end about using self-rising flour - maybe this would give you a good starting point!
Fry bread mix:
4 C. white flour
1/2 t. salt
1 T. baking powder
1 3/4 C. lukewarm water
Combine all dry ingredients. Add water and knead until dough is soft but not sticky. Add more flour if needed. Let dough sit for 4 hours and knead occasionally. Shape dough into balls the size of a small apple. Roll out dough to the size of a tortilla. Dough should be about 1/2-inch thick. Poke a small hole in the middle. Fry dough mixture in hot vegetable oil; oil should be about an inch deep. Brown on both sides. Drain and serve hot. (A shortcut for flour mixture is Gold Medal Self-Rising Flour and water; 4 cups self-rising flour and 2 cups lukewarm water.)
From what I've read with those who have already been using the Carbalose, you might want to ditch the added salt though!
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|06-23-2005, 11:51 AM||#6|
Join Date: Jul 2002
Location: Volunteer State
WOE: Lower Carb
This reminds me of a cornmeal recipe that an old friend used to make for me when I was a kid. She used some sort of yellow Indian cornmeal (if my memory serves me correctly) that she got when she went home to Florida. I think she used buttermilk and shaped the dough into donut shapes and fried it. It was wonderful!