|06-01-2006, 01:15 PM||#1|
Major LCF Poster!
Join Date: Apr 2006
Stats: 177/170/135 restart 198.9/177/135 LT 197.5/177/135
WOE: Low carb my way
Start Date: 11/20/08 restart 11/29/10 LT 10/28/12
Please help low-carb this recipe- Xanthan gum - how much to equal 3 T cornstarch?
Quick question - my high-carb fruit pie recipe calls for 3 tablespoons of cornstarch - I'm trying to low-carb it - does anyone know how much xanthan gum that would be?
Fresh or Frozen Fruit Pie
1 c water
1 c sugar (I'll be using Splenda)
3 T jello (I'll be using SF)
3 T cornstarch
Bring to a full rolling boil and boil for one minute. Cool and add fresh fruit or add frozen fruit immediately. Pour into pie crust and chill for at least 4 hours until set.
I want a piece of raspberry pie with an almond crust!
Also - does SF jello have the same volume as regular jello? I'm wondering if I have to decrease the amount of jello I use.
1st mini goal, back into the 180s. Achieved, 12/27/10.
2nd mini goal, to be 179, overweight, no longer obese. Achieved 3/24/11
3rd mini goal, to be 149, a normal weight.
4th mini goal, to be 135 - my goal weight.
|06-02-2006, 05:51 AM||#2|
Very Gabby LCF Member!!!
Join Date: Aug 2002
The sf Jell-o will have the same volume, but you may not get the same pie just subbing Splenda for the sugar.
If the sugar is actually adding part of the bulk, texture and "glue", rather than just sweetness, subbing just Splenda isn't going to replicate that. You'd need to add polyd, or use sugar alcohols as your sugar sub.
Xanthan isn't an exact thing... usually we sprinkle a little, wait & see, sprinkle more if necessary... too much xanthan is NOT a good thing. I might guess 1/4-1/3 teaspoon in this case. Just be sure you sprinkle & stir well. Xanthan clumps are not a good thing either!
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