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Old 06-04-2013, 04:03 PM   #361
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My first batch no BP they're edible kinda bland next batch will get some spices....and some levening I don't have any BP but I've got 13lbs of baking soda and lemon juice or vinegar. I've looked at soda biscuit recipes and was thinking almond milk instead of buttermilk with lemon or vinegar. I also want to fry them after they rise.....if they do.
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Old 06-04-2013, 04:12 PM   #362
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Worth a try, Foz. You're not out much in the way of ingredients if it doesn't work, just your time. Let us know...you've got my curiosity going now.

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Old 06-06-2013, 11:34 AM   #363
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My first batch no BP they're edible kinda bland next batch will get some spices....and some levening I don't have any BP but I've got 13lbs of baking soda and lemon juice or vinegar. I've looked at soda biscuit recipes and was thinking almond milk instead of buttermilk with lemon or vinegar. I also want to fry them after they rise.....if they do.
I like to fry my dumplings to get rid of the residual sliminess. I can't wait to try and make shiratake type noodles with the oat fiber and gluc. Just have to find some time.
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Old 06-06-2013, 12:30 PM   #364
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I've been making oat/gluc noodles for a little while now 8 0r 10 batches at least. Equal amounts of gluc and oat fiber, Still don't know if the difference is really that big. Will increase oat content till failure to amplify the differences. Will report. Am on the dumpling train right now.
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Old 06-06-2013, 12:32 PM   #365
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I'm going to make some dumpling dough without BP and roll it really thin.........and make RAVOLI........What do you think?
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Old 06-06-2013, 02:12 PM   #366
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Might work, Fozzie, if the fast cooking time needed on the dumplings is adequate time for the meat filling inside to get completely done. I think Pooti made some pork-filled pot-sticker type dumplings last year and posted her recipe. I recall printing it out to try sometime but haven't gotten to it yet. I don't recall what her "dough" was though off the top of my head. Maybe she'll see this and jump in wiwth some helpful tips on that.

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Old 06-06-2013, 04:37 PM   #367
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fozzie - as you may remember I've had trouble making the shiritake noodles and would love to try the oat fiber version - do you just use your original recipe but use half as much gluc and replace the other half with oat fiber, or are you adding additional oat fiber to the original quantity of gluc?
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Old 06-06-2013, 05:56 PM   #368
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OMG Peggy! I just saw this post! How amazing! I can hardly wait to read through all the pages and to try these. You are amazing! Funny, I was just talking about glucomannan dumplings to Pami in JUDDD! I love those things...you remember the YouTube guy with the dirty stove who turned us onto that recipe? But these are REAL live dumplings and gnocchi! You're queen of the kitchen! I bless you and can't wait for the weekend to try this recipe! I'm starting the bone broth tomorrow!
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Old 06-06-2013, 05:59 PM   #369
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pooti !!
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Old 06-06-2013, 06:07 PM   #370
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Hi sweetie! Great to see you girls! Y'all are amazing and have been very busy while I've been AWOL!
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Old 06-06-2013, 07:13 PM   #371
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eagerly awaiting fozzies results ,... because I've got a pasta machine that wants to try this out if it works. But I'm terrible at first tweaks.
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Old 06-07-2013, 04:19 AM   #372
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When I do the oat/gluc noodles I use the original recipe and just use the same scoop for the oat fiber as for the gluc. I've been bumping the oat fiber a little each time I batch waiting for it to explode.
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Old 06-07-2013, 06:26 AM   #373
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OMG Peggy! I just saw this post! How amazing! I can hardly wait to read through all the pages and to try these. You are amazing! Funny, I was just talking about glucomannan dumplings to Pami in JUDDD! I love those things...you remember the YouTube guy with the dirty stove who turned us onto that recipe? But these are REAL live dumplings and gnocchi! You're queen of the kitchen! I bless you and can't wait for the weekend to try this recipe! I'm starting the bone broth tomorrow!
POOTI! Nice to "see" you! Me, Queen of Leftovers, maybe; Queen of the kitchen, not in this lifetime, girl. I'm sure with your talents you can turn these babies into something even MORE exciting! Get busy, girl! Hope the magazine writing is going well. I'm sure it keeps you busy.
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Old 06-07-2013, 06:36 AM   #374
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Fozzie, Are you still using the noodler to extract the new oat/gluc combo?
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Old 06-07-2013, 06:45 AM   #375
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Fozzie, Are you still using the noodler to extract the new oat/gluc combo?
Wondering the same thing.
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Old 06-07-2013, 09:11 AM   #376
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Yup, Actually just modded My noodler with a new piston.......easier to use.
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Old 06-10-2013, 11:32 AM   #377
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Would someone please try to describe the textue and mouth feel of these dumplings. have made 2 batches 1 with BP 1 without. With was a little puffed but not really much. Maybe someone could post before and after pics? I made the dough and kept a shaker of oat fiber/gluc powder 1:1 to dust the board dough and rolling pin with to keep it from sticking.
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Old 06-10-2013, 01:07 PM   #378
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Foz, I can only speak to the dropped variety. I find them just like classic gnocchi (soft, slightly packy little pillows) when done that way. Also when slightly rolled into balls in my palms (but not manhandled), again I find them like classic soft gnocchi in both density and mouth feel. I always make them exactly as written in post#1 of this thread, no tweaking. Oat fiber might "mess with" the texture, making them denser, even if just using too dust your board.

I have not yet rolled and cut them into Italian-style noodles, so DianaFoote or someone else who has tried that technique will have to address that mouth feel. I would think they would be denser and thus chewier, but I just don't know.
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Old 06-10-2013, 01:44 PM   #379
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I used the original recipe which does call for oat fiber and gluc. I read about regular recipe dumplings 2 slightly different versions one with BP one without and their descriptions are not of a puffy result. The ones I've made are not hard by any means just not as fluffy as I expected from this thread. I'm increasing the BP and will see what happens. They don't even seem close to disolving in the broth. I've had real southern chicken and dumplings and these are very similiar.
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Old 06-10-2013, 04:57 PM   #380
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More BP definitely loosened them up for me......too much......when I used 1 tsp. 11 of my 12 totally fell apart in the broth into smaller chunks.

FWIW I use the Konjac gluc in the 1# bag from Netrition. If you use a different brand or the stuff in capsules that might possibly be a factor in a different texture.
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Old 06-10-2013, 09:46 PM   #381
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Peggy,

Do you know if the person who made this recipe into noodles modified the recipe at all? How would they be cooked after making them to maintain texture?

I DID read this whole thread at one point, but don't recall the noodle post atm.

I would love to find a more noodle-like substitute. I loved Dreamfield's, but have a wheat allergy and can't have much anymore.

Thanks in advance for your feedback.

Tracy
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Old 06-11-2013, 04:18 AM   #382
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I agree with you about the Konjac foods gluc that's all I use........have tried others didn't like, either cost or performance.
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Old 06-11-2013, 06:55 AM   #383
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Smiles - I make these into "noodles" all the time, but they aren't the same as Dreamfields and don't have as good of a "twirlability" as shiritake or pasta noodles. I cut back the baking powder by half when I make the dough for noodle-style. I tried cutting out all BP and just didn't care for the texture. Sometimes I extrude the dough through a little pasta maker I have (this gives me the best results but is kind of a pain), or my kitchenaid using the grinder attachment. The kitchenaid makes a thick spaghetti-like strand. The disadvantage to using the kitchenaid is it leaves a lot of dough in the spiral. I don't have the KPEXTA attachment which looks like it might produce better results - maybe some day! Anyway, I have not been able to get the dough to work in a more traditional pasta machine but maybe some others have. Most times I just roll out the dough thin, using one silpat under and one silpat over, then cut into noodle-size ribbons. I find that if I let the cut noodles rest for an hour or two in the fridge before cooking them, they hold together really well. The noodles do swell when cooking so cut them smaller than you want them to be. I love these in soups or as a base in saucy dishes. They will thicken the broth somewhat as they sit, but not as much as the "dumpling" version will. If I make some today or tomorrow I'll try to remember to take pictures and post them here.
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Old 06-11-2013, 08:05 PM   #384
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Smiles - I make these into "noodles" all the time, but they aren't the same as Dreamfields and don't have as good of a "twirlability" as shiritake or pasta noodles. I cut back the baking powder by half when I make the dough for noodle-style. I tried cutting out all BP and just didn't care for the texture. Sometimes I extrude the dough through a little pasta maker I have (this gives me the best results but is kind of a pain), or my kitchenaid using the grinder attachment. The kitchenaid makes a thick spaghetti-like strand. The disadvantage to using the kitchenaid is it leaves a lot of dough in the spiral. I don't have the KPEXTA attachment which looks like it might produce better results - maybe some day! Anyway, I have not been able to get the dough to work in a more traditional pasta machine but maybe some others have. Most times I just roll out the dough thin, using one silpat under and one silpat over, then cut into noodle-size ribbons. I find that if I let the cut noodles rest for an hour or two in the fridge before cooking them, they hold together really well. The noodles do swell when cooking so cut them smaller than you want them to be. I love these in soups or as a base in saucy dishes. They will thicken the broth somewhat as they sit, but not as much as the "dumpling" version will. If I make some today or tomorrow I'll try to remember to take pictures and post them here.
Thanks, Penguin I'd love to see pics when you have them.

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Old 06-12-2013, 03:40 AM   #385
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I made some noodles last night 2:1 oat/Gluc no BP 1 large egg 4oz. water added 1:1 gluc/oat while mixing to get workable dough then rolled out and cut.......Drying now will cook and report tonight. Also made "batter/dough" with 1tsp BP and 2tsps each of gluc/oat 1 egg 4oz. water. Left fairly moist and microed like a biscuit. Ate some with butter and put the rest in pork & dumplings for lunch today will report if I survive.
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Old 06-12-2013, 05:09 AM   #386
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Fozzie-

your micro biscuit idea...
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Old 06-12-2013, 07:23 AM   #387
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OK lunch was good had dumplings and the micro biscuits both were good I think I favor the micro biscuits. They're lighter (have texture like a tough bread with the same holes from CO2) and they soak up the broth really well and haven't fallen apart and they were in it all night. Broth was thick and cold so maybe didn't soak in well until heated....that may change.
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Old 06-12-2013, 05:03 PM   #388
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I've been experimenting with The "micro biscuits" as christened by Tofucheeze (Thank You). Made "batter" a little moister so I could make it lay smooth in a container before cooking. The moister the batter the softer after microing. Will see how it stands up to broth....it will be soaking in it till friday afternoon. Now I have miracle noodles, dumplings, and microbiscuits all made from gluc/oat to flesh out soup or savory pudding......haven't even started on sweet things.
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Old 06-13-2013, 10:45 AM   #389
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When I make noodles I add Lupin flour to the recipe.
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Old 06-13-2013, 10:54 AM   #390
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I thought I'd posted my noodle pics here but it was on another thread.

http://www.lowcarbfriends.com/bbs/lo...l#post16325418

This is the recipe I'm working with:

1/2 tsp. baking powder
1½ T. glucomannan powder (Konjac powder)
1½ T. oat fiber (NOT oat flour or oat bran, which are much higher in carbs)
1/2 T lupin Flour
1/8 tsp. salt
¼ c. +2 T. water
1 extra large or jumbo egg, beaten - I used 1 large egg + 5g egg whites
dash of italian seasoning
dash of dried parsley

I let the "dough" sit for about 10 minutes before I start working with it.

I roll it out on a silpat sheet under saran wrap and cut with a pam sprayed pizza cutter.

I hang the noodles over a wooden spoon for 20 or so minutes to dry out while the water is boiling. I cook on a low simmer for 20 minutes.

http://www.lowcarbfriends.com/bbs/lo...l#post16377144

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