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Old 02-21-2013, 11:15 AM   #1201
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Ginaaaaaa,
Thanks for the response.

I think I'll finish reading the complete thread here. There are so many wonderful tips/suggestions & chit-chat given. But, thank goodness I can stop copying the recipes! Wonderful what you are doing.

Nikki
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Old 02-21-2013, 11:16 AM   #1202
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Better than flour mixture

Does anyone use the mixture without the protein powder on a full time basis?

Someone posted a recipe or maybe two, saying it worked for her and I'd like to know if she has continued to use hers that way with success. Sorry don't know who she was...

I love the flour because it works wonderful as written,
don't get me wrong, but before I make up a bigger batch I'd like some encouragement from someone who has already blazed the trail as I use Jay Robb and would love to eliminate that EXPENSIVE component EVEN though it works great.

If it works just as well, I'll make mine that way.

If not, I'll bite the bullet and keep using the Jay Robb.

Thanks, Elaine
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Old 02-21-2013, 11:20 AM   #1203
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Quote:
Originally Posted by elainesmith View Post
Does anyone use the mixture without the protein powder on a full time basis?

Someone posted a recipe or maybe two, saying it worked for her and I'd like to know if she has continued to use hers that way with success. Sorry don't know who she was...

I love the flour because it works wonderful as written,
don't get me wrong, but before I make up a bigger batch I'd like some encouragement from someone who has already blazed the trail as I use Jay Robb and would love to eliminate that EXPENSIVE component EVEN though it works great.

If it works just as well, I'll make mine that way.

If not, I'll bite the bullet and keep using the Jay Robb.

Thanks, Elaine
Elaine, I eliminate it most of the time and I find no difference.

I might suggest you make just the original small batch without the PP- try it that way to see for yourself.

I use Jay Robb, too, when I do use it.
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Old 02-21-2013, 11:21 AM   #1204
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Quote:
Originally Posted by CarenL View Post
Yay! I finally got the loft that I haven't been able to achieve with almond flour and baking powder alone!

It's a tad dry - maybe 450 degree oven is too much. Next time ill throw in another egg? In the meantime, I'll have to smother it in butter!!! oh darn!

So happy!!
That looks yummy!!

Yes you do need to use more eggs and liquid when you sub the flour mix for almond flour. The coconut flour and oat fiber soak up a lot of liquids.

When I make my donuts I use 1 cup of buttermilk and 1 cup of mix, so a 1:1 mix, liquid measurement works pretty good for those. It's thick like cookie dough, so if I wanted a cake like batter I would need to use even more milk.
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Old 02-21-2013, 11:25 AM   #1205
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Originally Posted by Nikki2777 View Post
Ginaaaaaa,
Thanks for the response.

I think I'll finish reading the complete thread here. There are so many wonderful tips/suggestions & chit-chat given. But, thank goodness I can stop copying the recipes! Wonderful what you are doing.

Nikki
I also copied most of the ideas and tips. lol
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Old 02-21-2013, 11:45 AM   #1206
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Caren, that cornbread looks BEAUTIFUL!
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Old 02-21-2013, 11:52 AM   #1207
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Originally Posted by drjlocarb View Post
I added VWG and 8000. It did knead and I let it rise and bake. No go. Good yeast flavor, but not a bread.
I had tried Ginaaaaaa's healthified sub rolls, too. It was a no go even though I added vital wheat gluten. I am going to try it again with this recipe, but I'm going to sub in some whole wheat flour and VWG.
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Old 02-21-2013, 12:27 PM   #1208
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Quote:
Originally Posted by elainesmith View Post
Does anyone use the mixture without the protein powder on a full time basis?

Someone posted a recipe or maybe two, saying it worked for her and I'd like to know if she has continued to use hers that way with success. Sorry don't know who she was...

I love the flour because it works wonderful as written,
don't get me wrong, but before I make up a bigger batch I'd like some encouragement from someone who has already blazed the trail as I use Jay Robb and would love to eliminate that EXPENSIVE component EVEN though it works great.

If it works just as well, I'll make mine that way.

If not, I'll bite the bullet and keep using the Jay Robb.

Thanks, Elaine
Some people have used Pea Protein in place of the whey and say it works well. It's also cheaper than whey protein powder too.
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Old 02-21-2013, 12:29 PM   #1209
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I had tried Ginaaaaaa's healthified sub rolls, too. It was a no go even though I added vital wheat gluten. I am going to try it again with this recipe, but I'm going to sub in some whole wheat flour and VWG.
I think you do need some type of starch or gluten to get a rise using yeast. You will get the yeast taste but not the rise.
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Old 02-21-2013, 02:43 PM   #1210
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I'm so excited!! I just got my bakery emullsions and can't wait to start using them. I like the buttery vanilla, it smells like a yellow cake mix.

I made pancakes using Callieco's recipe for bread, the same one I used for french toast. I made a double batch and I used 1 tsp baking powder and only 1 egg. They came out light and fluffy. Delicious!! I use water instead of sparkling water and added some vanilla extract as well.
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Old 02-21-2013, 03:04 PM   #1211
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Originally Posted by Ginaaaaaa View Post
I'm so excited!! I just got my bakery emullsions and can't wait to start using them. I like the buttery vanilla, it smells like a yellow cake mix.

I made pancakes using Callieco's recipe for bread, the same one I used for french toast. I made a double batch and I used 1 tsp baking powder and only 1 egg. They came out light and fluffy. Delicious!! I use water instead of sparkling water and added some vanilla extract as well.
I just got my emulsions too. Buttery Sweet Dough and Princess Cake both by Lorann. The Princess Cake has a sweet, citrus smell and the Buttery Sweet Dough smells like sweet, breakfast rolls. Should be fun!!
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Old 02-21-2013, 03:08 PM   #1212
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Quote:
Originally Posted by Ginaaaaaa View Post
I'm so excited!! I just got my bakery emullsions and can't wait to start using them. I like the buttery vanilla, it smells like a yellow cake mix.

I made pancakes using Callieco's recipe for bread, the same one I used for french toast. I made a double batch and I used 1 tsp baking powder and only 1 egg. They came out light and fluffy. Delicious!! I use water instead of sparkling water and added some vanilla extract as well.
O My Goodness Gina that looks great. I enlarged your picture and just sat here and drooled.Yum.
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Old 02-21-2013, 08:32 PM   #1213
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Homemade Yellow Cake

2 Cups BTF Mix
1 1/2 Cups Sugar ( I used 3/4 Cup xylitol and liquid Splenda to equal 3/4 Cup
1 Tablespoon Baking Powder
1/2 Cup Non-Fat Dry Milk ( I used Whole Milk Powder, but you can use non-fat or just replace water in recipe with your favorite milk substitute)
2 Cups Water
2-3 teaspoons Vanilla ( I used Buttery Vanilla Emullsion
1/2 Cup Butter softened
3 Large Eggs

Combine flour, sugar, baking powder, and non-fat dry milk.

Add water, vanilla, butter, and eggs. Combine with an electric mixer then beat two more minutes. Pour into a greased and floured cake pan. Bake at 350-degrees, using these baking times (watch carefully as your oven may vary–test for doneness using a toothpick):

8″ or 9″ cake rounds — 20-25 minutes 13 x 9 pan — 35-40 minutes cupcakes — 12-15 minutes tube/bundt pan — 45-50 minutes Don’t overbake! You’ll dry out your cake.

This is hands down the BEST low carb cake ever!! It actually tastes like REAL cake. My kids thought I made a high carb cake, they were looking at me like I was nuts wolfing down regular cake lol They were saying they couldn't believe it was low carb. I can't wait to take it to a family get together and stun everyone! It's moist, not dry at all. I'm just amazed how good it is.
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Old 02-21-2013, 08:56 PM   #1214
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Originally Posted by Ginaaaaaa View Post
Homemade Yellow Cake

2 Cups BTF Mix
1 1/2 Cups Sugar ( I used 3/4 Cup xylitol and liquid Splenda to equal 3/4 Cup
1 Tablespoon Baking Powder
1/2 Cup Non-Fat Dry Milk ( I used Whole Milk Powder, but you can use non-fat or just replace water in recipe with your favorite milk substitute)
2 Cups Water
2-3 teaspoons Vanilla ( I used Buttery Vanilla Emullsion
1/2 Cup Butter softened
3 Large Eggs

Combine flour, sugar, baking powder, and non-fat dry milk.

Add water, vanilla, butter, and eggs. Combine with an electric mixer then beat two more minutes. Pour into a greased and floured cake pan. Bake at 350-degrees, using these baking times (watch carefully as your oven may vary–test for doneness using a toothpick):

8″ or 9″ cake rounds — 20-25 minutes 13 x 9 pan — 35-40 minutes cupcakes — 12-15 minutes tube/bundt pan — 45-50 minutes Don’t overbake! You’ll dry out your cake.

This is hands down the BEST low carb cake ever!! It actually tastes like REAL cake. My kids thought I made a high carb cake, they were looking at me like I was nuts wolfing down regular cake lol They were saying they couldn't believe it was low carb. I can't wait to take it to a family get together and stun everyone! It's moist, not dry at all. I'm just amazed how good it is.
Happy birthday to me!!! Looks glorious. Well done! Frosting recipe please??
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Old 02-21-2013, 09:01 PM   #1215
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Quote:
Originally Posted by CarenL View Post
Yay! I finally got the loft that I haven't been able to achieve with almond flour and baking powder alone!

It's a tad dry - maybe 450 degree oven is too much. Next time ill throw in another egg? In the meantime, I'll have to smother it in butter!!! oh darn!

So happy!!
Caren, that looks like a slice of heaven to me. That slab of butter on the top-- ooooo I can almost taste it!
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Old 02-21-2013, 09:03 PM   #1216
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Gina darling that cake is unbelievable.
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Old 02-21-2013, 09:07 PM   #1217
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OMG, that's so pretty, Gina. Yellow cake with chocolate frosting is my husband's favorite cake! I'll be trying this one out!
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Old 02-21-2013, 09:19 PM   #1218
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To get a large amount of the mix, do you use the same proportions (2,2,1,1,1/2) but with cups instead of tablespoons?
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Old 02-21-2013, 09:31 PM   #1219
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To get a large amount of the mix, do you use the same proportions (2,2,1,1,1/2) but with cups instead of tablespoons?
See here Soren

http://www.lowcarbfriends.com/bbs/lo...h-recipes.html
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Old 02-21-2013, 09:53 PM   #1220
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Happy birthday to me!!! Looks glorious. Well done! Frosting recipe please??
I cheated and used carb counters buttercream frosting mix.

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OMG, that's so pretty, Gina. Yellow cake with chocolate frosting is my husband's favorite cake! I'll be trying this one out!
Mine was always white cake with chocolate frosting, so I'm going to have to keep this cake in mind for my birthday cake. I would just use egg whites instead of the whole eggs.
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Old 02-22-2013, 03:38 AM   #1221
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Ginaaaa. That looks great. I was thinking of trying chicken ladies carrot cake and subbing out half of the almond flour with the BTF. What ya think??
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Old 02-22-2013, 04:11 AM   #1222
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Wow. That cake looks great.
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Old 02-22-2013, 05:18 AM   #1223
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This is similar to several biscuit recipes that I have read on this thread, but with the addition of a little grated cheese (I used Mexican Blend). I've tweaked the recipe until it is the best lc biscuit I have ever tasted, and believe me, living here in the South, I am a biscuit fanatic!

Diana’s BTF Biscuits
• ¼ cup original Better Than Flour mix, using unsweetened whey protein and no erythritol in the mix
• ¼ tsp baking soda
• ¼ tsp extra baking powder
• ¼ tsp salt
• 2 tsp cold butter, chopped into tiny pieces
• ¼ cup buttermilk, or as needed
• 1 tbsp. grated cheddar cheese

Mix all dry ingredients well. Mix in the chopped butter pieces and chop up a little more until it is well incorporated into the flour. Stir in the cheese. Drizzle in the buttermilk until the dough comes together. If needed, I add a little very cold water until as the dough soaks up the liquid, until a soft dough is formed.

Spoon the dough into a small baking dish (I used a round, cylindrical dish about 4” in diameter, sprayed with cooking spray). Microwave or until just barely not gooshy on the top. My microwave takes about 2 ½ minutes to get to this point, but I think my little microwave is pretty low wattage. Do not overdo—your biscuit should not be firm and dry on the top, just not soft enough for your finger to sink right in when you push on it.

Turn out onto a cooling rack—the biscuit will be slightly damp. Let cool and dry for a few minutes. Slice horizontally into 2 or three pieces, brush with melted butter and toast under the broiler until golden and a little crispy on top.

I usually get 3 slices out of this and most of the time I have one slice with an egg and some bacon or sausage. It is very filling.

Last edited by dianafoot; 02-22-2013 at 05:33 AM..
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Old 02-22-2013, 06:29 AM   #1224
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Sounds good, Diana.
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Old 02-22-2013, 08:29 AM   #1225
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Diana!! This sounds awesome. Thanks
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Old 02-22-2013, 08:39 AM   #1226
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Originally Posted by dianafoot View Post
This is similar to several biscuit recipes that I have read on this thread, but with the addition of a little grated cheese (I used Mexican Blend). I've tweaked the recipe until it is the best lc biscuit I have ever tasted, and believe me, living here in the South, I am a biscuit fanatic!

Diana’s BTF Biscuits
• ¼ cup original Better Than Flour mix, using unsweetened whey protein and no erythritol in the mix
• ¼ tsp baking soda
• ¼ tsp extra baking powder
• ¼ tsp salt
• 2 tsp cold butter, chopped into tiny pieces
• ¼ cup buttermilk, or as needed
• 1 tbsp. grated cheddar cheese

Mix all dry ingredients well. Mix in the chopped butter pieces and chop up a little more until it is well incorporated into the flour. Stir in the cheese. Drizzle in the buttermilk until the dough comes together. If needed, I add a little very cold water until as the dough soaks up the liquid, until a soft dough is formed.

Spoon the dough into a small baking dish (I used a round, cylindrical dish about 4” in diameter, sprayed with cooking spray). Microwave or until just barely not gooshy on the top. My microwave takes about 2 ½ minutes to get to this point, but I think my little microwave is pretty low wattage. Do not overdo—your biscuit should not be firm and dry on the top, just not soft enough for your finger to sink right in when you push on it.

Turn out onto a cooling rack—the biscuit will be slightly damp. Let cool and dry for a few minutes. Slice horizontally into 2 or three pieces, brush with melted butter and toast under the broiler until golden and a little crispy on top.

I usually get 3 slices out of this and most of the time I have one slice with an egg and some bacon or sausage. It is very filling.

WOWEE this is good.

I make my big batch BTF mix with 1/2 coconut flour, 1/2 almond flour.

I have a high-wattage microwave and it cooked for 1 minute 15 seconds. I put the biscuit on a paper towel to dry, cut in half, toasted, and DH and I are very happy. Good job Diana - very tasty!
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Old 02-22-2013, 10:14 AM   #1227
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Ginaaaa. That looks great. I was thinking of trying chicken ladies carrot cake and subbing out half of the almond flour with the BTF. What ya think??
I think that would work fine, just remember to add more liquid because the BTF has coconut flour and oat fiber which needs more liquid. In my cake recipe I used a 1:1 ratio for the BTF and water.

Someone else tried it already. I found this quote in the Fantastic Flour sticky thread

Whoknew: This morning, I made Chicken Lady's Almond Flour Fudge Cake and subbed out 2/3 cup of the almond flour for the Better Than Flour -- just curious! The BTF seemed to make it lighter. I did add 1/4 c 1/2 and 1/2 and 1/4 c HWC to get the batter to a consistency of not quite brownie batter. Turned out alright for donuts and mini-cakes. (sorry, no camera-no pics)
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Old 02-22-2013, 11:07 AM   #1228
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Gina's Better Than Flour Pizza- Ginaaaaaa

1 1/4 Cup Better Than Flour Mix
3 Tbsp Psyllium Husk Powder
1/4-1/2 Tsp Salt (didn't really measure)
2 tbsp Grated Parmesan Cheese
1/2 tbsp of Basil
1/4 tsp Garlic Powder
2 tsp Baking Powder
3 Large Eggs
1 cup boiling water

Preheat oven to 400 degrees. Combine all dry ingredients and mix until blended. Add eggs and mix until well combined. Add boiling water and mix until dough thickens (I just use a fork to mix the eggs in then add water and mix until all the water is mixed in and the dough comes together). Place the dough on a piece of parchment cut to fit the pan and then put a piece of plastic wrap over the dough, pat it into a round and roll it out, I roll to about 1/8" and use a large cookie sheet. After its rolled out I top it with sauce, cheese and whatever toppings you like.

Place in oven and Bake for 25 minutes.



I MADE THIS AND WOW

GREAT PIZZA EVEN IF I DID NOT HAVE THE RIGHT SEASONINGS AND HAD TO TWEAK WITH SOMETHING NOT QUITE ITALIAN.
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Old 02-22-2013, 11:32 AM   #1229
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Today's creative adventure-

Recipe to follow

Meyer Lemon Snowball Cookies
Did you post the recipe yet or did I miss it? I wanted to add the recipe to the sticky thread, and your beautiful pic to a collage.

Quote:
Originally Posted by elainesmith View Post
Gina's Better Than Flour Pizza- Ginaaaaaa

1 1/4 Cup Better Than Flour Mix
3 Tbsp Psyllium Husk Powder
1/4-1/2 Tsp Salt (didn't really measure)
2 tbsp Grated Parmesan Cheese
1/2 tbsp of Basil
1/4 tsp Garlic Powder
2 tsp Baking Powder
3 Large Eggs
1 cup boiling water

Preheat oven to 400 degrees. Combine all dry ingredients and mix until blended. Add eggs and mix until well combined. Add boiling water and mix until dough thickens (I just use a fork to mix the eggs in then add water and mix until all the water is mixed in and the dough comes together). Place the dough on a piece of parchment cut to fit the pan and then put a piece of plastic wrap over the dough, pat it into a round and roll it out, I roll to about 1/8" and use a large cookie sheet. After its rolled out I top it with sauce, cheese and whatever toppings you like.

Place in oven and Bake for 25 minutes.



I MADE THIS AND WOW

GREAT PIZZA EVEN IF I DID NOT HAVE THE RIGHT SEASONINGS AND HAD TO TWEAK WITH SOMETHING NOT QUITE ITALIAN.
I'm glad you liked it!! We love pizza around here, I might make one tonight!
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Old 02-22-2013, 01:29 PM   #1230
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Thanks Bev!

And thanks to Ginaaaaa b/c I totally want to take advantage of this great mix, but wow, is this thread loooong! The collection of just recipes is very helpful!

S.
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