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Old 05-01-2013, 06:35 PM   #1831
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Originally Posted by buttoni View Post
Caren, I only used 1/4 c. of the mix to make my biscuits, and the 1/4 c. cream was enough. If you're using 1/3 c. mix, you will need maybe 1 T. more cream than I used.
Noted!
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Old 05-01-2013, 07:07 PM   #1832
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I made these again this morning and had to add at least 1/2 cup of HWC before it was all over, to 1/3 cup BTF. I added it slowly and let it incorporate and stiffen up the dough before adding more. I finally stopped when the dough reached the consistency of a stiff but spreadable icing. When I packed into the rings (both about the size of a tuna can with both ends cut out), the soft dough reached the top of the rings.

I baked for 25 minutes. One of the biscuits ballooned up, spilled over the top, and ran down the sides. The other one was just right. Both rose quite a bit, then sank some while cooling. They were golden brown and a little crispy on the top and bottom. They had a very light, fluffy texture with the mouth feel of the most delicate biscuits.

I put a bit of egg and sausage in one and took it to work. the other one I left out on the rack cooling. When I came home and nibbled on it this afternoon., it was still wonderful. Play around with the liquid amounts until you get just the right texture in the baked biscuit. I found that with a very soft dough, it can bake for much longer without drying out, and I think it turns out better in the end.
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Old 05-01-2013, 08:43 PM   #1833
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Originally Posted by dianafoot View Post
I made these again this morning and had to add at least 1/2 cup of HWC before it was all over, to 1/3 cup BTF. I added it slowly and let it incorporate and stiffen up the dough before adding more. I finally stopped when the dough reached the consistency of a stiff but spreadable icing. When I packed into the rings (both about the size of a tuna can with both ends cut out), the soft dough reached the top of the rings.

I baked for 25 minutes. One of the biscuits ballooned up, spilled over the top, and ran down the sides. The other one was just right. Both rose quite a bit, then sank some while cooling. They were golden brown and a little crispy on the top and bottom. They had a very light, fluffy texture with the mouth feel of the most delicate biscuits.

I put a bit of egg and sausage in one and took it to work. the other one I left out on the rack cooling. When I came home and nibbled on it this afternoon., it was still wonderful. Play around with the liquid amounts until you get just the right texture in the baked biscuit. I found that with a very soft dough, it can bake for much longer without drying out, and I think it turns out better in the end.
Thanks for the details! I won't quit till I have this perfect. The flavor is just so good. Plus, it is so easy. Perfect breakfast alternative to eggs for this household. We love eggs, but are ready for other things too. The almond flour muffins are good too, but we might be burning out on those a bit.
Biscuits with sugar free blackberry jam just sound so darned good right now.
Thanks again for the fantastic recipe!
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Old 05-02-2013, 01:05 PM   #1834
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I totally want to remake these! Only 1 cup of flour to sub for...



Red Pepper Asiago Gougère Bites (Land O' Lakes website recipe)

Gougère, a cream puff-like pastry, is easy to make. These warm, savory mini bites are a perfect holiday appetizer. Makes 72.

1 cup water
1/2 cup Land O Lakes® Butter
1 cup all-purpose flour
1/2 teaspoon garlic salt
4 Land O Lakes® All-Natural Eggs
1 1/2 cups (6 ounces) finely shredded Asiago or Parmesan cheese
1/2 cup finely chopped red bell pepper
1 1/2 tablespoons finely chopped fresh basil*
Directions

Heat oven to 400°F. Line baking sheets with parchment paper. Set aside.

Place water and butter in heavy 2-quart saucepan. Cook over medium heat 6-8 minutes or until mixture comes to a full boil. Reduce heat to low; stir in flour and garlic salt vigorously until mixture leaves sides of pan and forms a ball. Remove from heat. Add 1 egg at a time, beating well after each addition, until mixture is smooth. Stir in 1 cup cheese, bell pepper and basil.

Immediately drop dough by rounded teaspoonfuls onto prepared baking sheets. Sprinkle each with 1/4 teaspoon remaining cheese. Bake 20-22 minutes or until golden brown. Serve warm.

*Substitute 1 1/2 teaspoons dried basil leaves.


Nutrition Facts (1 gougere bite)

Calories: 30

Fat: 2.5g

Cholesterol: 15mg

Sodium: 45mg

Carbohydrates: 1g

Dietary Fiber: 0g

Protein: 1g
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Old 05-02-2013, 01:05 PM   #1835
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Tuna or canned chicken cans make great biscuit rings and cookie cutters. Just cut the bottoms out too. Been using them for years this way. I just grease them a tad. And they're FREE!
just a word of caution: BPA is often a component expoxy/resin for the lining of metal food cans. Not sure it is all that safe to re-use and heat into the bargain. To each their own of course.
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Old 05-02-2013, 02:08 PM   #1836
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Originally Posted by JHoberer View Post
I totally want to remake these! Only 1 cup of flour to sub for...



Red Pepper Asiago Gougère Bites (Land O' Lakes website recipe)

Gougère, a cream puff-like pastry, is easy to make. These warm, savory mini bites are a perfect holiday appetizer. Makes 72.

1 cup water
1/2 cup Land O Lakes® Butter
1 cup all-purpose flour
1/2 teaspoon garlic salt
4 Land O Lakes® All-Natural Eggs
1 1/2 cups (6 ounces) finely shredded Asiago or Parmesan cheese
1/2 cup finely chopped red bell pepper
1 1/2 tablespoons finely chopped fresh basil*
Directions

Heat oven to 400°F. Line baking sheets with parchment paper. Set aside.

Place water and butter in heavy 2-quart saucepan. Cook over medium heat 6-8 minutes or until mixture comes to a full boil. Reduce heat to low; stir in flour and garlic salt vigorously until mixture leaves sides of pan and forms a ball. Remove from heat. Add 1 egg at a time, beating well after each addition, until mixture is smooth. Stir in 1 cup cheese, bell pepper and basil.

Immediately drop dough by rounded teaspoonfuls onto prepared baking sheets. Sprinkle each with 1/4 teaspoon remaining cheese. Bake 20-22 minutes or until golden brown. Serve warm.

*Substitute 1 1/2 teaspoons dried basil leaves.


Nutrition Facts (1 gougere bite)

Calories: 30

Fat: 2.5g

Cholesterol: 15mg

Sodium: 45mg

Carbohydrates: 1g

Dietary Fiber: 0g

Protein: 1g
try using Lupin flour in your next batch of BTF mix...I'm waiting to get mine, I'm so excited to try it instead of coconut flour! I can barely stand it!
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Old 05-02-2013, 02:11 PM   #1837
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I appreciate the caution but am very aware of the literature on this topic. I'll stop there.
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Old 05-02-2013, 02:20 PM   #1838
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Lupin flour is out of stock. Now who could be responsible for that?!

My BTF mix ingredients are "out for delivery!" Chicken with dumplings and cinnamon cake for supper... assuming it gets here before too much longer...
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Old 05-02-2013, 02:53 PM   #1839
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I appreciate the caution but am very aware of the literature on this topic. I'll stop there.
NP, if your'e ok with it, I'm ok with it
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Old 05-02-2013, 03:29 PM   #1840
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Originally Posted by JHoberer View Post
Lupin flour is out of stock. Now who could be responsible for that?!

My BTF mix ingredients are "out for delivery!" Chicken with dumplings and cinnamon cake for supper... assuming it gets here before too much longer...
AGAIN!!!??? (But no so funny if you are wanting to order NOW!)

Boy, it has gotten popular hasn't it?
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Old 05-02-2013, 07:30 PM   #1841
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AGAIN!!!??? (But no so funny if you are wanting to order NOW!)

Boy, it has gotten popular hasn't it?
I wonder if we can buy shares in Lopino!
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Old 05-02-2013, 07:38 PM   #1842
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So... my first BTF experience...

Chicken & Dumplings
4 cups water
1 1/2 pkts Mazola Tomato- Chicken bouillion (says 1 = to 1 cube, so 1 1/2 cubes or 4 cups broth and no water)
a handful of chopped petite baby carrots
a can of green beans, each cut in half.
several dashes of onion powder and garlic powder and pepper
shredded chicken (maybe 10-12 oz?)

Cook until carrots are done then reduce temp to med-low.

Dumpling dough:
6 T Oat Fiber
6 T Coconut Secret raw coconut flour
3 T Now Pea Protein Powder
2 T Deb El egg white powder
1 1/2 t baking powder
2 T Konjac glucomannan
1/2 cup heavy cream
water until soft dough forms (exactly 1 cup for me)

Let sit 5 min. Roll into 1 inch balls (I got 17). Place balls into soup. Cook at a simmer for 10 minutes, cover and simmer 10 minutes more, uncover and cook 10 minutes more.

Made 4 bowls (1 was a daddy bear bowl).

Notes: Dough was very easy to work with. The last 10 minutes improved the dumplings tremendously. The bottom halves of the dumplings that were submerged were way too soggy. The tops were just right for biscuits, but not the gummyish denser dumplings that I'm used to. Next time I will bake the balls in the oven to start off a drier exterior then put them in my soup for 10 minutes. I don't know how to get gummy or if I want it even. Also, they could have used some butter in them- for texture and flavor. They didn't rise as much as I expected either. I might add a bit more baking powder next time.

It was good. "Very good for low carb." Could be improved but my kids ate it- we all did!

Pics soon.

Last edited by JHoberer; 05-02-2013 at 07:58 PM..
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Old 05-02-2013, 07:52 PM   #1843
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My 2nd BTF experience-
cinnamon rolls with cream cheese icing
5 bigguns

dough-
3X batch sweet vanilla version of BTF (I used Jay Robb Vanilla Whey Protein Isolate)
3 T Sensato erythritol
14 drops EZ-Sweetz (can get at Walmart now as well as Netrition)
2 droppers vanilla stevia
2 t vanilla extract
1/4 cup SF Vanilla Torani syrup
1 cup water

Cinnamon mixture-
4 T butter, melted
2 T Penzey's China cinnamon (ADORE it, and yes, 2 TABLESPOONS)
2 T erythritol
10 drops EZ-Sweetz
pinch salt

Icing-
4 oz cream cheese, very soft
22 drops EZ-Sweetz
1 T Vanilla SF Torani

Mixed up dough and it sat for 10 minutes. Then I mixed up the cinnamon mixture. I used half the dough in the bottom of 5 bowls, topped with half the cinnamon mixture, topped with the other half of the dough then the other half of the cinnamon. Microwave each separately for 2 minutes, turn and 30 seconds more.

Mix icing ingredients together. Top each "roll in a bowl" with 1/5 of the cream cheese icing mixture. Serve warm.

Notes: I baked the first 3 minutes and the 2nd 2 minutes, 45 seconds. I ran out of paper bowls so the kids had "flatties" on plates and I microwaved those 2 minutes exactly. I'm guessing 2 1/2 minutes is perfect for a bowl. These were a bit denser than expected- I expected cinnamon CAKE and got cinnamon ROLL. LOL. I need to try adding more liquid to the dough and making it more of a batter, using less coconut flour in my BTF or more leavening or possibly just less baking time. Taste was *AWESOME*. Will do this again!

Pics soon.

Last edited by JHoberer; 05-02-2013 at 08:08 PM..
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Old 05-02-2013, 09:05 PM   #1844
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Jen I love your detail! Thank you!
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Old 05-02-2013, 11:40 PM   #1845
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Chicken & Dumplings

Meh, pics didn't work. I'll try again tomorrow.

Last edited by JHoberer; 05-02-2013 at 11:42 PM..
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Old 05-03-2013, 06:46 AM   #1846
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Quote:
Originally Posted by JHoberer View Post
I totally want to remake these! Only 1 cup of flour to sub for...



Red Pepper Asiago Gougère Bites (Land O' Lakes website recipe)

Gougère, a cream puff-like pastry, is easy to make. These warm, savory mini bites are a perfect holiday appetizer. Makes 72.

1 cup water
1/2 cup Land O Lakes® Butter
1 cup all-purpose flour
1/2 teaspoon garlic salt
4 Land O Lakes® All-Natural Eggs
1 1/2 cups (6 ounces) finely shredded Asiago or Parmesan cheese
1/2 cup finely chopped red bell pepper
1 1/2 tablespoons finely chopped fresh basil*
Directions

Heat oven to 400°F. Line baking sheets with parchment paper. Set aside.

Place water and butter in heavy 2-quart saucepan. Cook over medium heat 6-8 minutes or until mixture comes to a full boil. Reduce heat to low; stir in flour and garlic salt vigorously until mixture leaves sides of pan and forms a ball. Remove from heat. Add 1 egg at a time, beating well after each addition, until mixture is smooth. Stir in 1 cup cheese, bell pepper and basil.

Immediately drop dough by rounded teaspoonfuls onto prepared baking sheets. Sprinkle each with 1/4 teaspoon remaining cheese. Bake 20-22 minutes or until golden brown. Serve warm.

*Substitute 1 1/2 teaspoons dried basil leaves.


Nutrition Facts (1 gougere bite)

Calories: 30

Fat: 2.5g

Cholesterol: 15mg

Sodium: 45mg

Carbohydrates: 1g

Dietary Fiber: 0g

Protein: 1g
This looks fantastic!!
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Old 05-03-2013, 08:07 PM   #1847
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Chicken & Dumplings




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Old 05-03-2013, 08:42 PM   #1848
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Cinnamon Rolls in Bowls with Cream Cheese Icing

The 1st layer & the cinnamon mixture...


Layer 1 with cinnamon...


Layer 2...


Complete unbaked roll...


Microwaved a bit too long...


With icing...


My husband asked for another one tonight
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Old 05-03-2013, 09:43 PM   #1849
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Oh, Jen....do those cinnamon rolls taste as good as they look? Great pics!
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Old 05-04-2013, 12:17 AM   #1850
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Pretty much
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Old 05-04-2013, 06:41 AM   #1851
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Both look just lovely, Jen.
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Old 05-04-2013, 07:00 AM   #1852
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Diana, I made the biscuits this morning for my DH with sausage. Subbed lupin flour for coconut flour and used no sweetener and unflavored pp. They didn't use as much hwc but they were a little dry. When I put them into the pans I thought these are the consistancy of real biscuits before I pour into flour surface to knead-I'll make them wetter next time. I think I made them too big and they were dry. We both enjoyed them alot but thought they needed salt. My DH said unlike other breads these feel right and don't taste strange. I never made hwc biscuits but made lots of buttermilk ones (5kids).
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Old 05-04-2013, 07:11 AM   #1853
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In my biscuit recipe, I forgot to say that I used unflavored whey protein and no sweetener in my flour mix. That's just the way I always mix it up, as opposed to the original recipe that has sweetener and vanilla flavored whey protein.

I also now add about 1/4 tsp extra baking powder when mixing up the biscuits before adding the cream.

I'm going to try making these with half cream and half buttermilk and leave out the cheese. I'll add a pinch of salt to make up for the salt in the cheese. When I made them before with all buttermilk and butter, they were too bland without some extra salt. Now that I have been making them with cream and no butter, they are astounding, but I'd like to try some variations.

Last edited by dianafoot; 05-04-2013 at 07:15 AM..
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Old 05-04-2013, 08:37 AM   #1854
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I forgot the cheese. No wonder they were dry and needed salt. My bad-my memory's not what it used to be
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Old 05-04-2013, 08:23 PM   #1855
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Cheese? What biscuit recipe uses cheese? And what a great idea!!

My biscuits this morning had that not dry but "drying out the spit" in your mouth thang going on. Not badly, but there. I used the normal unsweetened BTF (3x batch) with a little flax (1T) and some almond flour (3T) in them plus a tad more baking powder (1/4 t). My liquid was 1/4 cream, 1/4 oil and 1/2 water (1T, 1T and 2T for each 1/4 cup mix biscuit). Microwaved 1:45. They were really good... not quite excellent yet but soo close. I microwaved them in paper bowls with a bit of melted butter rolled around the bottom, split them apart and put eggs, ham and hollandaise sauce on them. This batch made 6 of these biscuits.

So should I reduce the oat fiber? The coconut flour? Perhaps my biscuit dough should be more of a batter? Or more fat?

LOVING these experiments!!!

Dough:


Microwaved:


Split:


Decorated:
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Old 05-05-2013, 07:47 AM   #1856
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I use the cheese for my faux RedLobster garlic cheese biscuits. I eyeball the cheese.

I even thnk I will add mozzarella when I make shortcake for strawberries. Not much flavor to fight the sweetness of the strawberries.

I have been using the food processor to make 8 biscuits, I cut the butter and garlic powder, baking powder, baking soda, and cheese, then add n buttermilk. Just a few pulses, it's quick and easy. I make sure the batter is stiff enough for the ice cream scoop, after sitting on the counter about 5 minutes. I scoop, flatten, on top of parchment paper, into the convection toaster oven. I think I will go longer on the time than 10 minutes, although they are perfectly brown.

I also have the issue with swallowing the stuff with BTF, as it is so absorbent. I keep telling myself to slow down, as I should anyway, and it helps with eating too fast!

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Old 05-05-2013, 09:17 AM   #1857
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for those of you who have it or who aren't opposed to using a bean-based flour, I have recently been experimenting with subbing lupin flour for the coconut flour in the BTF mix. I really like it and I think it makes the mix moister--since it doesn't absorb liquids in the same way coconut flour does.
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Old 05-05-2013, 10:28 AM   #1858
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Not opposed to it- Netrition is out of lupin flour- with an unknown date! The oat fiber is apparently what a person runs out of first so it won't be long before I order again... being a family of 5 and all. It's out of stock too... methinks we have some lurkers!!

The Now Pea Protein is a huge container! I'm going to try the Now Egg Protein powder next. Someone uses it instead of te Deb El, right?

Last edited by JHoberer; 05-05-2013 at 10:32 AM..
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Old 05-05-2013, 10:40 AM   #1859
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Magnamater... I'm not the only one who puts "unflavored" mozzarella cheese in things! I just this minute finished dehydrating low carb coconut cranberry walnut breakfast cereal... which has 3 shredded zucchini & 4 cups mozzarella hidden in it! It's wonderful... like granola clusters but they taste a lot like flavored raisin bran. We mix these with toasted Vanilla Torani & coconut oil marinated coconut flakes... which largly resemble flavored corn flakes and walnut bits in our bowls. We eat dry or with almond milk.

Tastes nothing like zucchini or cheese and everything like a great cereal.

Cheese will be tried very soon. That may just be the answer!!
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Old 05-05-2013, 11:15 AM   #1860
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Sounds wonderful. Is the recipe posted somewhere?
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