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Old 12-14-2012, 01:45 PM   #211
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I have buttermilk powder too but no experimenting for me tonight. I'm staying with my 84yr old father who's in the hospital and not doing too well.
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Old 12-14-2012, 01:51 PM   #212
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oh Pam--so sorry--my 84 yo father too--hard time of life

--sending good thoughts to you and yours--
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Old 12-14-2012, 02:17 PM   #213
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I'm sorry too, Pam.
I am sure you will be a comfort to your father.
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Old 12-14-2012, 03:25 PM   #214
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Quote:
Originally Posted by JMCM1 View Post
I just made the biscuit, too.
Here is Ouizoid's recipe with my sub shown:

2 Tbs Oatfiber
1 Tbs coconut flour
2 Tbs almond flour
1 Tbs vanilla protein powder<--Used 1Tbs unflavored whey protein isolate
1 Tbs egg white powder
1/2 tsp baking powder
1/2 tsp glucomannan powder

I mixed all the dry in a small bowl, then as suggested earlier, dribbled milk until it resembled drop biscuit dough. I used Hood CC milk. I had melted about a Tbsp of butter in my baking dish which is a 4-1/2" diameter personal casserole.
You added almond flour? The original recipe on Page 1 does not list almond flour - did that help the texture when you added it?
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Old 12-14-2012, 03:31 PM   #215
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Quote:
Originally Posted by Vilya View Post
You added almond flour? The original recipe on Page 1 does not list almond flour - did that help the texture when you added it?
Thank you so much for noticing that!!
When I make it a cake, I do use 2 Tbsp. almond flour and NO coconut flour.

For this biscuit I used 1 Tbsp. coconut flour and 1 Tbsp. almond flour.
I thought the texture was excellent.

I wish I could edit that post I made - others might not read further.
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Old 12-14-2012, 05:02 PM   #216
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Oh Judy, so glad you tried the biscuit, as soon as I get some unflavored whey I want to make that, would be so good with all the chicken I snarf down.
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Old 12-14-2012, 05:24 PM   #217
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The biscuit variation is funny b/c the first couple of times I made this, not in biscuit form, I nuked it for the full 3 minutes and I have a 1200 MW. It was so dry it reminded me of a biscuit. Since then I have cut that back to 2min40sec and it is perfectly cakelike. When I make the biscuit, I will go back to 3 min.
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Old 12-14-2012, 06:48 PM   #218
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I'm not sure Buffy....

In my imagination I have a very high-wattage microwave (we paid enough for it! ); it's also a convection oven.
When I first bit into the "biscuit" it was a little cakey. As I thought about it, the KFC and McDonald's biscuits are, too.

I let it sit out for awhile because it was a lot - I had the last of it with dinner and it was fairly dry, so go easy on the time.
GEEZ I make one biscuit and now I'm an expert! The biscuit-whisperer...

Oh Buffy it will be SO good with your chicken and butter!
Thinking further - this is also lower-calorie than any other "bread" I could make.
What a winner!
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Last edited by JMCM1; 12-14-2012 at 06:49 PM..
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Old 12-14-2012, 08:37 PM   #219
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Quote:
Originally Posted by JMCM1 View Post
I'm not sure Buffy....

In my imagination I have a very high-wattage microwave (we paid enough for it! ); it's also a convection oven.
When I first bit into the "biscuit" it was a little cakey. As I thought about it, the KFC and McDonald's biscuits are, too.

I let it sit out for awhile because it was a lot - I had the last of it with dinner and it was fairly dry, so go easy on the time.
GEEZ I make one biscuit and now I'm an expert! The biscuit-whisperer...

Oh Buffy it will be SO good with your chicken and butter!
Thinking further - this is also lower-calorie than any other "bread" I could make.
What a winner!
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Old 12-15-2012, 11:09 AM   #220
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This flour mix is truly fantastic. Love it. Thanks so much Ouizoid. You are so talented.

I made my latest and best one this way. Added to mix one egg, 1 T coconut sf syrup, 1 T vanilla sf syrup, and 1/4 cup hwc. Microwaved in three silicone cupcake pans for 11/2 minutes. When cool, frosted with sweetened whipped cream and sprinkled with unsweetened coconut. Yummy! Next I'm going to cut one in half and put lemon curd in center and frost same as above.
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Old 12-15-2012, 02:49 PM   #221
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I made the biscuit again today.

This time I added a generous 3/4 tsp. buttermilk powder.
I couldn't really taste much difference - it would have been a great enhancement if I could. I'll try more next time.

HOWEVER - I split the resulting mixture into 3 small ramekins. I microwaved them for 1 minute and about 15 seconds. Sadly - the one I ate was too dry.
I think part of what I liked about the first one I made was the texture. It was so near the KFC or McDonald's biscuit. You could almost taste the uncooked flour....

I really like the size of the biscuits in the ramekins, I just won't cook it as long next time. The flavor was still good, but I could barely get past how dry it was - my own fault.
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Old 12-16-2012, 02:20 PM   #222
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Gina's Chocolate brownies

I made these today using inspiration from the original recipe and Barbo's brownie recipe. They were cake like, moist, chocolatey, and a little crumbly. I basically tripled Ouizoud's flour mix and added more liquids, sugar, the Lindt bar, chocolate chips and nuts to Barbo's recipe.

Preheat oven to 350 and spray an 8x8 inch pan with baking spray.

Dry
1/4 cup + 2 tbsp oat fiber
1/4 cup + 2 tbsp coconut flour
3 tbsp vanilla protein powder
3 tbsp egg white powder
6 tbsp cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp glucommanan

Wet
1 cup erythritol
1 cup Splenda
1/2 cup chocolate davinci syrup
1/2 cup cream
1/2 cup water
3 tbsp butter
1 tbsp oil
1 tsp vanilla

1/2 bar of Lindt 95% chocolate

1/2 cup chopped walnuts
1/4 cup sf chocolate chips

Combine and sift dry ingredients together in a large bowl. In a medium bowl combine wet ingredients and microwave until hot. Break up chocolate bar and add to hot liquids and stir until melted. Add wet ingredients to the dry and stir until completely mixed.
Add nuts and chocolate chips and pour into an 8x8 inch pan and bake 25 minutes at 350 or until done.
Cool and frost or dust lightly with powdered erythritol or just eat as is. Cut into 12 squares

http://i1128.photobucket.com/albums/...psb7fe9465.jpg


http://i1128.photobucket.com/albums/...ps71ae18fe.jpg

Last edited by Ginaaaaaa; 12-16-2012 at 02:21 PM..
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Old 12-16-2012, 03:49 PM   #223
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Merry Christmas Ginaaaaa

Thanks for tweaking my tweak of this marvelous flour.
Who doesn't love brownies? Quiz we owe ya.

Jay loved these brownies so much. Now I can make them in
a larger pan.

I think when Christmas is over I will try to make a formula
for a large amount of the mix. Using the scale to measure out
one serving and more. Someone probably has already done this?
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Old 12-16-2012, 03:59 PM   #224
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Merry Christmas Barbo.

I have tripled and quadrupled the mix and then I just measure out 1/4-1/2 cup of the mix and then add whatever spices and sweeteners I want along with liquids, either davinci, water or cream. Sometimes I make up a bunch if cakes at a time but I think next time I will triple the mix and make one cake and frost it, instead of individual cakes.

We could even use a Bundt pan or for the holidays use a tree shape or make two round cakes for a snowman cake. The possibilities are endless!!

This stuff is amazing!!!
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Old 12-16-2012, 04:02 PM   #225
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Quote:
Originally Posted by Barbo View Post
Thanks for tweaking my tweak of this marvelous flour.
Who doesn't love brownies? Quiz we owe ya.

Jay loved these brownies so much. Now I can make them in
a larger pan.

I think when Christmas is over I will try to make a formula
for a large amount of the mix. Using the scale to measure out
one serving and more. Someone probably has already done this?
If someone would post the "big batch" amounts, it would be nice.
This is so good.
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Old 12-16-2012, 04:58 PM   #226
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Here's what I got when I tripled the dry ingredients and then tripled again.



Fantastic Flour Mix X 3

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


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 12-16-2012, 04:59 PM   #227
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Quote:
Originally Posted by Ginaaaaaa View Post
Here's what I got when I tripled the dry ingredients and then tripled again.



Fantastic Flour Mix X 3

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


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
You are very kind to do this!
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Old 12-16-2012, 05:12 PM   #228
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Old 12-16-2012, 06:08 PM   #229
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Sucralose powder???

[QUOTE=PaminKY;16134631]This is truly the best sweetener blend for me too. I also use Steviva which is already a blend of E and stevia but I still add a bit more stevia and then splenda. I thinking about ordering some of the sucralose powder and not use the Splenda granular to get away from the maltodextrin.QUOTE]

Where do you order your sucralose powder from? Or can I ask that ?
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Old 12-16-2012, 09:29 PM   #230
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[quote=elainesmith;16139556]
Quote:
Originally Posted by PaminKY View Post
This is truly the best sweetener blend for me too. I also use Steviva which is already a blend of E and stevia but I still add a bit more stevia and then splenda. I thinking about ordering some of the sucralose powder and not use the Splenda granular to get away from the maltodextrin.QUOTE]

Where do you order your sucralose powder from? Or can I ask that ?
I got mine from ebay. The sucralose powder will be what you want.
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Old 12-17-2012, 10:32 AM   #231
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Ok, let me ask those of you that have the sucralose powder, do you use that to mix with other sweeteners, or in place of liquid splenda, etc? Or, do you make your own liquid splenda with it in your little labs?

I can see how it would be very handy to use when you fix up baking mixes ahead, like we are going to be doing making this mix up in bulk. And, if Judy has it, I have to get it , just joking!
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Old 12-17-2012, 10:34 AM   #232
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Quote:
Originally Posted by Ginaaaaaa View Post
Here's what I got when I tripled the dry ingredients and then tripled again.



Fantastic Flour Mix X 3

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


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
Gina, thanks for doing this but I do have a question. When you make it times 6, wouldn't it be 1 cup oat fiber plus 8 T of oat fiber, same with the coconut flour. You are taking 4 times 1/4 cup, so am wondering why you would not take 4 times the 2 T? Does this make any sense?
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Old 12-17-2012, 10:58 AM   #233
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some smart person needs to do this by weight--
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Old 12-17-2012, 11:26 AM   #234
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I tripled it the first time, then I tripled it again. I took 1/4 cup plus 2 tbsp and tripled it which comes out to 3/4 cups plus 1/4 cup plus 2 tbsp which comes out to 1 cup plus 2 tbsp.

I don't have a scale sorry
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Old 12-17-2012, 12:13 PM   #235
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Oh, I get cha!!! That works out. When I get my plain protein powder to make this, I will try to remember to weigh it out as I make it, I do have a scale. Thanks Gina
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Old 12-17-2012, 12:15 PM   #236
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Oh wait, Ouizoid said some "smart" person, "Buffy runs back to her desk and sits down"
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Old 12-17-2012, 12:52 PM   #237
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Quote:
Originally Posted by Buffy45 View Post
Ok, let me ask those of you that have the sucralose powder, do you use that to mix with other sweeteners, or in place of liquid splenda, etc? Or, do you make your own liquid splenda with it in your little labs?

I can see how it would be very handy to use when you fix up baking mixes ahead, like we are going to be doing making this mix up in bulk. And, if Judy has it, I have to get it , just joking!
HA HA!
I think the same thing about you! In fact you are the one who led me to this thread!

I HAVE the sucralose powder and I have yet to need it.
When I do (when my EZ Sweetz bottle is depleted) I'm going to mix it with water.
Here is that thread: http://www.lowcarbfriends.com/bbs/lo...d-splenda.html
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Old 12-17-2012, 01:07 PM   #238
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I used to make mine, after McNeil first came out with a liquid splenda and then soon after quit making it. Now that I can buy the liquid, and it seems to last a long time, I go with easy.
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Old 12-17-2012, 02:08 PM   #239
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http://www.lowcarbfriends.com/bbs/lo...solutions.html

According to this thread, I add 1 tsp sucralose powder to 1 TB hot water. Stir to dissolve. Pour into an empty EZsweet bottle. 1 drop = approx 1 1/2 to 2 tsp sugar sweetness.
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Old 12-17-2012, 02:25 PM   #240
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http://www.lowcarbfriends.com/bbs/lo...solutions.html

According to this thread, I add 1 tsp sucralose powder to 1 TB hot water. Stir to dissolve. Pour into an empty EZsweet bottle. 1 drop = approx 1 1/2 to 2 tsp sugar sweetness.
Thank you thank you thank you thank you thank you!!
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