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Old 02-14-2013, 06:53 AM   #901
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Originally Posted by CindyCRNA View Post
What's the pea protein powder for?
I've read some good things out pea protein powder and how it is better for baking plus I remember reading something negative about whey protein powder in a couple of books I have but I can't remember exactly what was stated. I still use whey protein but that is always niggling in the back of my mind.

I think I remember which book it was so I'll see if I can find it again.

I also find pea protein to be cheaper, a 2lb container of the NOW brand on Netrition is 16.99 (but currently out-of-stock).
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Old 02-14-2013, 06:56 AM   #902
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Originally Posted by dianafoot View Post
I ordered a Babycakes Cake Pop maker just to make the donut holes. OMG, totally worth it! I used buttermilk in them, as Gina suggested, and they had this lovely little tartness to them. I added a titch of Sweet Dough Buttery Bakery Emulsion (bought from KAF on Birgit Kerr's recommendation) and it brought the donut holes into the realm of the divine. I love cake donuts and no one, I repeat, no one could have convinced me that these were not the high carb ones! Going out to buy a donut pan this weekend!


I love the Lorann emulsions. I have a bunch of them but haven't tried them all. I use the Buttery Sweet Dough a lot plus the Princess Cake one. I've got the Red Velvet one that need to try next. I found some at Home Goods for 3.99 a bottle.
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Old 02-14-2013, 07:19 AM   #903
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Originally Posted by PaminKY View Post
I love the Lorann emulsions. I have a bunch of them but haven't tried them all. I use the Buttery Sweet Dough a lot plus the Princess Cake one. I've got the Red Velvet one that need to try next. I found some at Home Goods for 3.99 a bottle.

I've found them at Ross--I love the Princess cake, and I also love the butter vanilla and the Orange--

Speaking of citrus, this bake mix works wonderfully with citrus flavours. I recently made a new version of an old sunset recipe which was a poke pound cake with meyer lemon glaze. I added almond flour to the mix, as well as a little lemon extract and made a meyer lemon glaze with erythritol and meyer lemon juice ( two trees in the backyard!). Super delish!
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Old 02-14-2013, 07:49 AM   #904
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I've been lurking and learning for 30 pages now...this flour mix is absolutely magical! My non-lc dh says the biscuits are the best he's ever had -- I could stop experimenting now. (This is respectfully called magic mix at my house because when my friends taste what I've made from it and find out it's lc, they want to know how I did it -- I tell them that it's magic -- then refer them to LCF and your thread!)

I have made several of the cakelets, have baked biscuits, made muffin tops, pizza, pie crust.....and there is so much more I want to try!

I took time yesterday to make several batches -- total of 12 cups of mix! So, on that note, I am sending out good vibes that your product will be marketed!

A shout out of thanks to all of you who have been so gracious in your cooking experiments and sharing!

Rosethorns -- I especially enjoy your recipes because I am allergic to the modern world and other assorted things! dianne
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Old 02-14-2013, 08:14 AM   #905
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Quote:
Originally Posted by ouizoid View Post
I use pea protein rather than whey in my mix. I thin pea protein makes it moister.
Will that be in the mix you market?

Quote:
Originally Posted by rosethorns View Post
Here is the recipe. These cookies are just slightly cakey.The mouthfeel is amazing. They just love them. I love them. I didn't use egg white powder because I thought that is what was giving me cakey cookies.


Chocolate chip cookies

1 c. mix ( no egg white powder & no sweetner)
3/4 c. blanched almond flour
1/4 c. corn resistant starch
2 eggs
1/2 c. powdered Xylitol
1/2 c. brown diabeta sweet
1/4 tsp. liquid sucralose
1 c. butter
1 c. chocolate chips
almond milk


Cream together butter & sweetners light and fluffy, add eggs, cream well.
Put dry ingredients in bowl and whisk to make airy. Combine the dry ingredient ( a third at a time) to the wet ingredients. Add enough almond milk to get a cookie dough. Add chocolate chips. Bake @ 350 for 12 mins.

These cookies are to die for.
Thanks for this recipe! So you think the resistant starch, addition of almond flour, and taking out the egg white is the secret?I can't wait to try. I love to experiment, but it is getting costly when I have failures! I love the collective experimentation on this thread.

Quote:
Originally Posted by Yaz View Post
I just picked up some of that emulsion last weekend! It's soooo good in minute muffin cinnamon buns!
I love my emulsions. They add such great flavor to everything.

Quote:
Originally Posted by PaminKY View Post
I love the Lorann emulsions. I have a bunch of them but haven't tried them all. I use the Buttery Sweet Dough a lot plus the Princess Cake one. I've got the Red Velvet one that need to try next. I found some at Home Goods for 3.99 a bottle.
Those two are my favorite as well. I must go to Home Goods this week and see what they have!

Quote:
Originally Posted by ouizoid View Post
I've found them at Ross--I love the Princess cake, and I also love the butter vanilla and the Orange--

Speaking of citrus, this bake mix works wonderfully with citrus flavours. I recently made a new version of an old sunset recipe which was a poke pound cake with meyer lemon glaze. I added almond flour to the mix, as well as a little lemon extract and made a meyer lemon glaze with erythritol and meyer lemon juice ( two trees in the backyard!). Super delish!
Recipe please or was it just a bit of this and that. I have lots of meyer lemons on my tree right now. I was going to make the lemon meringue pie, but the pound cake sounds good.
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Old 02-14-2013, 08:43 AM   #906
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I know nothing yet--I have been emailed by two individuals from the same company who are interested in meeting. I have referred them to this thread. Time will tell
If you do, I strongly suggest meeting with your local SCORE office. They offer free assistance by retired business professionals and can guide you all the way. They even provide guidance with your business plan, legal documentation, and more, and my community office has links to private investors in the community to come up with seed money. But hopefully you won't need it.
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Old 02-14-2013, 11:59 AM   #907
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Originally Posted by whoknew View Post
I've been lurking and learning for 30 pages now...this flour mix is absolutely magical! My non-lc dh says the biscuits are the best he's ever had -- I could stop experimenting now.

Rosethorns -- I especially enjoy your recipes because I am allergic to the modern world and other assorted things! dianne
In my house we call it allergic to breathing. Dianne.

This is such a great thread!!!!!!

I've many LorAnn flavoring but I've never used the emulsions. I have to check those out.

I thought I was the only one using pea protein. Untill everybody started talking about it.

I tell everybody about your amazing mix Ouizoid. So many people around me have tried it.

Last edited by rosethorns; 02-14-2013 at 12:50 PM..
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Old 02-14-2013, 12:52 PM   #908
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Originally Posted by rosethorns View Post
Ladies and Gents.I'm so excited I can't stand it.I'm showing pics first.


click to enlarge
Attachment 48536

Attachment 48537

Attachment 48538

What do ya think?
those look scruptious! recipes please!
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Old 02-14-2013, 12:54 PM   #909
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those look scruptious! recipes please!
Deb, the recipe is a few posts down--
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Old 02-14-2013, 01:00 PM   #910
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oopps, sorry I thought they were all different cookies, and that I had missed two recipes!
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Old 02-14-2013, 01:10 PM   #911
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where is the recipe for this mix?? I have been thru many pages and dont see it
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Old 02-14-2013, 01:19 PM   #912
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http://www.lowcarbfriends.com/bbs/lo...l#post15588620

Mix recipe is on page 1 post #1
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Old 02-14-2013, 01:36 PM   #913
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Oh, ok. I saw that but the way everyone was talking about using a cup here and there I thought maybe there was a much larger and improved version. Thanks.. I will just do some math and make up a bigger batch.
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Old 02-14-2013, 01:39 PM   #914
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you could maybe do a search on this thread for posts that have the x3 and x6 batch equivalents

I think it has Fantastic Flour Mix X3 and Fantastic Flour Mix X6 in the wording of the various posts mentioned.
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Old 02-14-2013, 01:40 PM   #915
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Here it is x6

Ouizoid's Fantastic Flour Mix - x6

3/4 cup Oat Fiber
3/4 cup Coconut Flour
1/4 cup + 2 tablespoons Protein Powder
1/4 cup + 2 tablespoons Egg White Powder
1 tablespoon Baking Powder
1 tablespoon Glucommanan


Original

2 Tbs Oatfiber
2 Tbs coconut flour
1 Tbs protein powder
1 Tbs egg white powder
1/2 tsp baking powder
1/2 tsp glucomannan powder
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Old 02-14-2013, 01:44 PM   #916
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I got x6 on post # 353. Judy the one you have is not the one I used. Which one is right?


This is the one I used.
Fantastic Flour Mix X 6

Fantastic Flour Mix

1 cup Oat Fiber + 2 tablespoons Oat Fiber
1 cup Coconut Flour + 2 tablespoons Coconut Flour
1/2 cup + 1 tablespoon Protein Powder
1/2 cup + 1 tablespoon Egg White Powder
1 tablespoon + 1 1/2 teaspoons Baking Powder
1 tablespoon + 1 1/2 teaspoons Glucommanan
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Old 02-14-2013, 02:18 PM   #917
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Originally Posted by rosethorns View Post
I got x6 on post # 353. Judy the one you have is not the one I used. Which one is right?


This is the one I used.
Fantastic Flour Mix X 6

Fantastic Flour Mix

1 cup Oat Fiber + 2 tablespoons Oat Fiber
1 cup Coconut Flour + 2 tablespoons Coconut Flour
1/2 cup + 1 tablespoon Protein Powder
1/2 cup + 1 tablespoon Egg White Powder
1 tablespoon + 1 1/2 teaspoons Baking Powder
1 tablespoon + 1 1/2 teaspoons Glucommanan
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The one I posted here is literally Ouizoid's original recipe as if you measured everything out 6 times.
for instance 2 Tbsp. oat fiber x6 = 3/4 cup, etc.

I have a feeling we could be fairly inaccurate and still get great results - obvious after seeing your skills!
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Old 02-14-2013, 02:46 PM   #918
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Judy Thanks !!! I didn't multiply myself. I will now.

I used the other one for my big batch. Gosh this is such a forgiving mix.
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Old 02-14-2013, 03:03 PM   #919
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Judy Thanks !!! I didn't multiply myself. I will now.

I used the other one for my big batch. Gosh this is such a forgiving mix.
Thanks for all your creations!
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Old 02-14-2013, 03:18 PM   #920
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Your welcome.

Thanks to everyone !!!
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Old 02-14-2013, 03:35 PM   #921
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well, I've been in conversation today with a manufacturer who will give me a quote on an initial run of this stuff. I'll keep y'all posted. If it looks like it is going somewhere, I will contact netrition.
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Old 02-14-2013, 03:36 PM   #922
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well, I've been in conversation today with a manufacturer who will give me a quote on an initial run of this stuff. I'll keep y'all posted. If it looks like it is going somewhere, I will contact netrition.

I think it would be SO convenient to have a box of this mix!!
Knowing me I'd have 10 boxes....
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Old 02-14-2013, 03:38 PM   #923
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Originally Posted by ouizoid View Post
I use pea protein rather than whey in my mix. I thin pea protein makes it moister.
All of a sudden I'm seeing this all over. Never heard of it before. Does this have a pea taste or any taste? If it makes the mix moister I'd be curious to try it for some things for comparison with the whey protein.
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Old 02-14-2013, 03:40 PM   #924
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well, I've been in conversation today with a manufacturer who will give me a quote on an initial run of this stuff. I'll keep y'all posted. If it looks like it is going somewhere, I will contact netrition.
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Old 02-14-2013, 03:41 PM   #925
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All of a sudden I'm seeing this all over. Never heard of it before. Does this have a pea taste or any taste? If it makes the mix moister I'd be curious to try it for some things for comparison with the whey protein.
Callie--it is pretty neutral in flavour--it isn't "moist," since it is protein, but it isn't dry like whey.
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Old 02-14-2013, 03:43 PM   #926
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well, I've been in conversation today with a manufacturer who will give me a quote on an initial run of this stuff. I'll keep y'all posted. If it looks like it is going somewhere, I will contact netrition.
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Old 02-14-2013, 03:44 PM   #927
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We used the flour mix to bread some cube steaks. They were just like high carb ones. And the gravy made in the pan was great also, if I hadn't salted the steaks and then the gravy....LOL

I use only the unsweetened, unflavored and all coconut mix.

My non LC mother couldn't believe them...she's tried those other "Good" recipes we all have tried...LOL...but these we good as hers and she cooked them!!!! haha
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Old 02-14-2013, 03:55 PM   #928
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We used the flour mix to bread some cube steaks. They were just like high carb ones. And the gravy made in the pan was great also, if I hadn't salted the steaks and then the gravy....LOL

I use only the unsweetened, unflavored and all coconut mix.

My non LC mother couldn't believe them...she's tried those other "Good" recipes we all have tried...LOL...but these we good as hers and she cooked them!!!! haha
WOW.
Elaine did you cook them on low heat?
I make coconut flour pancakes and they get dark pretty quickly.
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Old 02-14-2013, 04:07 PM   #929
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We used the flour mix to bread some cube steaks. They were just like high carb ones. And the gravy made in the pan was great also, if I hadn't salted the steaks and then the gravy....LOL

I use only the unsweetened, unflavored and all coconut mix.

My non LC mother couldn't believe them...she's tried those other "Good" recipes we all have tried...LOL...but these we good as hers and she cooked them!!!! haha
Fantastic!!!
::tosses pork rinds::

Last edited by slbbw; 02-14-2013 at 04:09 PM..
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Old 02-14-2013, 04:46 PM   #930
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We used the flour mix to bread some cube steaks. They were just like high carb ones. And the gravy made in the pan was great also, if I hadn't salted the steaks and then the gravy....LOL

I use only the unsweetened, unflavored and all coconut mix.

My non LC mother couldn't believe them...she's tried those other "Good" recipes we all have tried...LOL...but these we good as hers and she cooked them!!!! haha
I'm going to try this with chicken tonight.
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