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Old 04-13-2014, 11:00 PM   #2071
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Gina's pizza

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Originally Posted by Tweaker Geek View Post
Majomor - Was there any more to my post? I'm asking because I don't put any parm in the crust, I use it on top. I do sometimes add a few spices to the crust, garlic powder, onion powder and oregano or Italian seasoning.
Hi tweaker geek, apologies, I was reading the wrong recipe.........I was busy trying to figure out why my crust was a bit dry to form into the pizza crust, I probably needed more water, as that was my only problem, but I sure liked the taste of that crust using the almond flour in the mix.....I also used pea protein in the mix.
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Old 04-26-2014, 09:32 AM   #2072
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Yellow cake and ouizoids whipping cream

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Originally Posted by ouizoid View Post
just a note on the yellow cake mix--I made it with the nonfat milk powder instead of the heavy cream I usually use, and I did not like the flavour at all. I immediately made another one (company tonight!) with cream (I buy those trader Joes whipping cream ready-pacs--so convenient!), an was much more pleased--tell me about your results using milk powder?
Hi ouizoids I finally tried the yellow cake using your whipping cream recommendation . The batter was even stiffer than when I used water.......final taste was still excellent, but maybe could rise more/loft......."does your batter pour?....maybe I should add more water to thin out the whipping cream?...curious please?
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Old 04-28-2014, 08:19 AM   #2073
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Just had to pop in to see all the latest baking goodies with BTF mix. Ginaaa, your Pink Lady Cake is GORGEOUS! Outdid yourself on that one, girl! Just printed the recipe out to try sometime.
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Old 08-05-2014, 02:30 PM   #2074
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would this be the place to ask if anyone has a really good recipe for waffles using the BTF mixture or any of the tweaked recipes? I am looking at getting a waffle iron to make waffles as my "bread" but need a foolproof recipes first before I buy the gadget, thanks- I also asked this ? in another BTF thread but I forget which one- so if you see it twice, sorry.
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Old 08-05-2014, 04:39 PM   #2075
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I used the "search this thread" tool and found these:

Quote:
Originally Posted by ouizoid View Post
I tried making waffles this morning with the mix. It was and wasn't successful. I added a Tbs of MCT oil and enough vanilla davinci's and almond milk to make the batter pourable. It pulled apart when I opened the wafflemaker, so that is the bad news. The good news was that it was absolutely delicious and crispy on the outside, tender on the inside. If I can figure out what I need to do to make it hold together, I will try again. Possibly, I need to spray my waffle iron better.
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Originally Posted by PaminKY View Post
Sorry, I misread your post but I would try adding more glucomannan in addition to what's already in the mix.
Quote:
Originally Posted by Grammy G View Post
Oh my! I am LOVING this blend. I just hope I can make it stretch for a couple of months so I can afford to continue using it. :-)

I made my original recipes for waffles this morning but used 1 C. BTF and 1 C. Oatflour. I used 1/2 coconut milk and 1/2 water for the milk in the recipe. I had to add quite a bit more water to keep the consistency from getting too thick. That was before I checked the back of the oatmeal box and saw that 1/2 cup of oatmeal is 27 carbs which means my entire recipe had 54 carbs for just the oatmeal.

The recipe made 8 waffles which means each waffle had nearly 7 carbs with just the oats alone. Is that too high? We're not doing OWL but just trying to keep off of diabetic medicine by keeping our carbs low enough.

If it's too high what could I substitute the oat flour for?

Here is the recipe:
1 c. BTF mix
1 c. oat flour (oatmeal ground)
4 tsp. baking powder
1 tsp. vanilla
1/2 tsp. salt
2 Tbsp. sweetener
2 eggs
1/2 c. oil
1 1/2 c. milk alternative (I used 1/2 c. coconut milk/1/2 c. water)
Add water until it's the consistency of waffle batter.

I made extra and will freeze them to see how they work when reheated in the toaster.

LOVE the BTF mix!
Quote:
Originally Posted by Tweaker Geek View Post
GrammyG - Just use 2 cups BTF mix.
Quote:
Originally Posted by Ginaaaaaa View Post
I just remember Buttoni has a recipe for pancakes but maybe it can be used for waffles. It looks like she used quite a bit of liquid.

1 beaten jumbo egg
1 c. mix
1/4 c. cream
and about 1 c. water for my liquid. They came out fantastic!

http://www.lowcarbfriends.com/bbs/lo...l#post16243000




Awwe thanks Char!
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Old 08-07-2014, 02:45 PM   #2076
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thanks for looking those up, I may have to hold off on the waffle maker until somebody here tests it for waffles(hint hint)

I wouldn't know how to adapt it because I have never made waffles so don't know what the recipe should be like.
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Old 08-07-2014, 02:59 PM   #2077
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I have made waffles with it many times. I just use my regular waffle recipe and adjust liquid accordingly. Works beautifully for pancakes, waffles, quick breads, muffins, etc. I made donut holes with it in a cake pop maker last week and the granddaughters loved them.
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Old 08-08-2014, 02:13 PM   #2078
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thanks, I'm glad to know its so versatile.
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Old 08-09-2014, 05:03 PM   #2079
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I have a question on using the Now brand Eggwhite Protein powder. It states 1 Tbls of eggwhite powder in the main flour mix. Would I still use 1 Tbls. of the Now EPP or do I need to use more? Thanks
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Old 08-09-2014, 07:10 PM   #2080
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I use the same amount as called for in the recipe.
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Old 08-09-2014, 07:21 PM   #2081
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Thank you ncredbird, this will be my first time using this recipe.
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Old 08-10-2014, 11:21 AM   #2082
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This thread is huge

Is everyone still using original recipe on page one or have there been changes, additions that I need to know before mixing up a big batch? Finally think I have all ingredients on hand. TIA
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Old 08-10-2014, 12:07 PM   #2083
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Quote:
Originally Posted by Buffy45 View Post
This thread is huge

Is everyone still using original recipe on page one or have there been changes, additions that I need to know before mixing up a big batch? Finally think I have all ingredients on hand. TIA
I make the large batch all the time on the FIRST post. I have one personal tweak: I use half the amount of coconut flour and replace with an identical amount of almond flour. This ensures there is absolutely no coconut aftertaste and I feel the flour is less "dry."

I love this stuff and use it for biscuits and microwave cupcakes all the time.
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Old 08-10-2014, 12:21 PM   #2084
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Quote:
Originally Posted by TBipp View Post
I make the large batch all the time on the FIRST post. I have one personal tweak: I use half the amount of coconut flour and replace with an identical amount of almond flour. This ensures there is absolutely no coconut aftertaste and I feel the flour is less "dry."

I love this stuff and use it for biscuits and microwave cupcakes all the time.
That's exactly what I do.

I actually forgot about this for many many months and found my big baggie of BTF mix - made a little cake and I just keep using it!

One time I used it as a straight flour replacement for chicken fried steaks. I rarely, if ever, fry anything anymore, but this was just fantastic.

Can anyone remember whether this is good as "flour" for making a roux for gravy? I've never tried that.
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Old 08-10-2014, 01:17 PM   #2085
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Thanks!
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Old 08-12-2014, 02:24 PM   #2086
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OMG!!!!!! I just made a cake from the original recipe & it is to die for!! I left the erythritol out of the mix & added a tablespoon to the mix in my mug.(I made the big batch) I also added some cinnamon. I cannot believe how filling this is!! If you are hesitant to try this...........don't be! It is worth the cost to order supplies online! I have to since I don't live near a store that carries any of these products. That's what I get for living in the country!

Now, I'm going to read this whole thread to see other ways of using this mix! Thanks Ouiz!! You're a rock star!! And thanks to all of you who've shared what does or doesn't work for you!
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Old 08-13-2014, 04:17 AM   #2087
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Shari4, just read the sticky thread at the very top of this section. Fantastic Flour Mix Big Batch thread. It's a consolidated version of this original long one.

Last edited by watcher513; 08-13-2014 at 04:18 AM..
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Old 08-13-2014, 11:26 AM   #2088
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Thanks, Terry!! I found it, too! This mix is so versatile! So many recipes, so little time!
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Old 08-24-2014, 08:52 AM   #2089
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Receipe pls

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Originally Posted by Ginaaaaaa View Post
I made blueberry pies today!! I used your recipe and made them in small pie pans. I patted the dough between my hands that I dusted with flour mix. The dough was flakey just like you said. Thanks for sharing your recipe!!

I had a piece with homemade whip cream and a nice cup of green mountain blueberry coffee.
hi Gina
i know this from last year but i would like to get ur exact receipe pls if possible
this flour mix is amazing
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Old 08-29-2014, 01:06 PM   #2090
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Old 08-29-2014, 06:58 PM   #2091
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hi Gina
i know this from last year but i would like to get ur exact receipe pls if possible
this flour mix is amazing
I second the motion! Thanks Gina
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Old 08-30-2014, 10:09 AM   #2092
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hi Gina
i know this from last year but i would like to get ur exact receipe pls if possible
this flour mix is amazing
Page 10 of this thread... post 293 Is the recipe she used
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Old 08-30-2014, 11:52 AM   #2093
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Originally Posted by dlk35 View Post
Page 10 of this thread... post 293 Is the recipe she used
Thanks so much for this!
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Old 08-30-2014, 12:45 PM   #2094
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This is what I made for breakfast this morning with the Better Than Flour/Fantastic Flour mix:

One Minute Muffin Strawberry Shortcake

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 tablespoons BTF -- (Better Than Flour/Fantastic Flour mix)
2 tsp erythritol
3 drops lemon extract -- or 1/4 teaspoon cinnamon, ground
1/4 teaspoon vanilla extract
1/2 tsp baking powder
1 dash salt
1 large egg
1 tsp coconut oil -- or melted butter
Filling:
4 tablespoons ricotta cheese -- cream cheese or Greek Yogurt or mixture
3 drops lemon extract
3 drops liquid stevia
1/2 cup strawberries -- sliced

Combine your BTF, sugar equivalent, baking powder and salt in a ramekin or coffee mug. (I grease mine first)

Mix in extracts, egg and melted butter. You may have to add a tablespoon or two of liquid to get it to be liquid enough. I used about 2 T. almond milk but water would be fine also.

Microwave on high for 60 seconds or until it appears dry on top.

While the muffin is nuking, mix together your ricotta cheese, sugar equivalent, and lemon extract. Slice strawberries.

Once your muffin is done, turn out on plate and slice horizontally. Spread with cheese mixture and garnish with strawberries. Add top and proceed as previously. Can add a little whipped cream if desired.


Per Serving : 284 Calories; 18g Fat (49.8% calories from fat); 18g Protein; 24g Carbohydrate; 15g Dietary Fiber; 250mg Cholesterol; 732mg Sodium. Exchanges: 2 Lean Meat; 1/2 Fruit; 2 1/2 Fat; 0 Other Carbohydrates.
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Old 08-30-2014, 09:48 PM   #2095
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Quote:
Originally Posted by dlk35 View Post
Page 10 of this thread... post 293 Is the recipe she used
Page 10, post 293 seems to be a recipe for pie crust, using some of the flour mix but I don't see a recipe for the mix itself. Have I missed something?

I'm dying to try the latest version of this and would love someone to post.

Thanks so much
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Old 08-31-2014, 07:36 PM   #2096
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Page 10, post 293 seems to be a recipe for pie crust, using some of the flour mix but I don't see a recipe for the mix itself. Have I missed something?

I'm dying to try the latest version of this and would love someone to post.

Thanks so much
Fantastic Flour Mix Big Batch & Recipes
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Old 08-31-2014, 09:30 PM   #2097
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Thanks for helping us! I'm excited to start experimenting with this
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Old 09-01-2014, 12:00 PM   #2098
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hi all
i had great success in using the original mix used almond and coconut flours and added mixed frozen berries and it was like fruity cake microwaved for 4mnts and had it for breakfast i added few spoons of half nd half . it was perfect.

i also tried it as bread but did not get good result.

but i have all ingredients and looking to make big batch to use for future experimenting
Thanks alot for sharing
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Old 09-02-2014, 10:58 AM   #2099
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To cover or not to cover....

My batch is mixed and I'm ready to roll!

But I'm not experienced with microwave baking - can anyone tell me if I should leave the container uncovered while being nuked? If not, what is the best way to cover baked goods in microwave cooking?

Really appreciate your help guys
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Old 09-02-2014, 11:13 AM   #2100
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I have only cooked uncovered so that's my only experience.
And I'd say my attempts have been quite successful.

I think some others have either had super strong microwaves or not added enough liquid, or a combination, and have had better success covered.

Maybe make something small and see how it does?
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