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Old 06-16-2013, 01:07 AM   #391
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Quote:
Originally Posted by Yaz View Post
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
Thanks for posting this recipe. What's the texture of the noodles like? Anything similar to regular HC noodles or more like shiratake noodles?

Tracy
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Old 06-16-2013, 04:54 AM   #392
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Thanks Fozzie and Yaz. I'm going to make those micro biscuits today.
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Old 06-16-2013, 11:07 AM   #393
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I've been experimenting with more oat and less gluc as a cost cutting measure. So far 2 tsp gluc to 4 tsp oat 1 egg 4oz water, 1tsp BP + a little more. Leave it moist dont add any more dry ingredients. Let it rest after mixing 20 min. Micro for 5 min at power level 2. Add more micro if not done. I'm going to fry some bulk breakfast sausage add it to "batter" and fry it tonight will report.
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Old 06-16-2013, 01:13 PM   #394
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Originally Posted by buttoni View Post
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.
I did the rolled flat noodles way back near the beginning this thread somewhere. I used the original recipe, let it dry for a few minutes, rolled it out lightly (didn't need to dust my surface or my glass "rolling pin", they didn't stick at all. Used a pizza cutter to cut them into 1"x2" wide strips and dropped them into the boiling broth for 10 minutes.

The mouthfeel was exactly the same as the rolled flour dumplings I had as a child in what we called "chicken 'n dumplin's". Tender, a little chewy, slick from the rich broth; and they even thickened the chicken soup a bit.
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Old 06-16-2013, 01:55 PM   #395
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Thanks Diana. I'm going to have to try that method soon. I used to love the Italian style flat dumplings with marinara sauce and cheese. But It'll have to wait awhile. I'm trying the potato hack a couple of weeks starting tomorrow.
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Old 06-16-2013, 02:24 PM   #396
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Tracy, my noodles with the lupin flour added are like an over cooked HC noodle. I wonder if I eliminated the baking powder if that would make them firmer?
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Old 06-16-2013, 02:33 PM   #397
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Peggy I tried the dumplings (from the first post)today and you get two thumbs up. They're very good. Slightly slimy texture, but not so much to be off-putting.
They went well in chicken broth with sliced green onions, lemongrass and ginger
Thank you!
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Old 06-16-2013, 02:59 PM   #398
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I'm so glad you like them Dottie. I agree, not exactly like HC flour dumplings, but I think a more than acceptable substitute I can be quite happy with. Your soup sounds good! I've done gnocchi with this successfully. Next I'm going to try teeny, weeny pea-sized bits in my next batch of soup and see how cook that small.
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Old 06-16-2013, 07:47 PM   #399
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Quote:
Originally Posted by Yaz View Post
Tracy, my noodles with the lupin flour added are like an over cooked HC noodle. I wonder if I eliminated the baking powder if that would make them firmer?
Thanks, Yaz

Tracy
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Old 06-19-2013, 01:28 PM   #400
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"Mini Biscuit" with sausage fried came out fine good texture stands up to broth.....but the gluc swallows up the sausage flavor as gluc will tend to do. Put in more sausage than I thought I should and still it's very subdued and I used the hot variety. Will keep working. I really like the "biscuits" in place of the dumplings. Next stop ravioli mad with dumpling recipe.
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Old 06-19-2013, 04:24 PM   #401
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I'm trying to picture your biscuit, Foz, and just can't. Do they come out looking like a biscuit? And when you fried it, was it like a griddled English-type scone? I hope you can post us a pic of what they look like next batch you make?
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Old 06-19-2013, 04:45 PM   #402
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The fried "biscuit" with sausage looked almost like a thick dry omelette. I didn't try to separate it into pieces before cooking. I broke it into pieces and added it to pork in broth after cooking. It's very filling. Next batch will have no meat in it just the basics. With extended oat fiber. I'm thinking of microing it in an ice cube tray sprayed with pam. To get regular consistent shapes.
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Old 06-19-2013, 04:59 PM   #403
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OK I think I can imagine it now. I kinda like your sausage idea I might try some little sausage gnocchi. Or maybe some chopped cooked shrimp for some shrimp gnocchi, with a pink cream sauce maybe. Man, I gotta get outta here because I'm doing the Potato Hack since Monday and making myself hungry with these ideas. LOL
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Old 06-27-2013, 12:10 PM   #404
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Quote:
Originally Posted by fozzie99 View Post
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.
Fozzie,

Did you increase the amount of pickling lime when you added the oat fibre to the gluc noodle recipe?

How much oat fibre were you ultimately able to add before it no longer stayed solid? Did you notice much change in texture by adding the fibre?

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Old 06-27-2013, 03:14 PM   #405
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Hi Yaz,
I was up to even amounts of gluc and oat no increase in lime......then I got distracted by these AWFUL "mini biscuits" JUST KIDDING! The biscuits fit what I'm eating for lunches right now and I really like them....and the dumplings to. I'm going to try yeast in them to instead of BP. I really didn't notice much diff. in texture if any at all with other homemade noodles. Different color......more yellow.
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Old 06-28-2013, 05:40 PM   #406
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Thanks Fozzie,

I used double the amount of oat fiber to gluc and left the lime the same. I LOVE the texture I got but it was REALLY hard to squeeze out of my condiment bottle. May have to use one with a larger opening.
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Old 07-02-2013, 08:26 AM   #407
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I made the noodle recipe ( I couldn't find my baking powder so I left it out) anyway, I let it sit for 10 min, then I flattened it with my pasta machine. Then I let that sit 10 min, then I ran it through the noodle cutting blade and let that sit 10 min.
It held it's shape in the water...

Now this is my first experience with this recipe. I didn't make dumplings so I don't know the texture of that. It was kinda thick since I ran it through the largest opening on the machine since it was trying to fall apart for most of the time, but it was a nice chew okay, but it was very very very viscous. ( I won't say slimy cause it wasn't really slime, just really slick and ,...well viscous) anyway. I had to add a lot of salt to get over the viscous slipperiness of it.

In small portions, maybe half the batch, eaten immediately I think it's alright. I made the mistake of keeping it overnight and eating it in the morning. It was too slick to enjoy.

I might try the dumplings with Baking powder when I make a soup. It DID thicken the broth, so I can see how that's nice at the end.

But I think as far as noodles, I'll just keep using Dreamfields and shirataki. this in between texture is too hard for me to adjust too. The shiritaki is not viscous it's more chewy and solid and I can stomach that more than a viscous slick texture throughout the noodle.

I'm glad so many others enjoy it so much. It's fun to try out a recipe and have it work. I'm glad it does work, it's just not something I think I can enjoy.

So , if you have a pasta machine, this totally works putting it through 7 with extra oat fiber to keep it from sticking. and letting it dry between cuttings. You could probably even put it through lower settings to get it even thinner. Maybe I'll try again at a thinner setting and see if that's better for texture....
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Old 07-02-2013, 09:17 AM   #408
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I haven't done the noodles myself. Way too much trouble for a lazy cook like me. I got rid of a pasta maker that was given to me years ago for that reason. I'm happy for those having success with making noodles with this dough. But all I wanted from the original recipe was dumplings for a good batch of chicken and dumplings. And that's all I'm using this dough for myself.
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Old 07-02-2013, 09:32 AM   #409
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As soon as I figure out where my Baking Powder got to, I'm gonna try the dumplings next time I make some chicken soup.

Noodles, to me, are a very strange thing, and substitutes are hard to get right.
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Old 08-28-2013, 04:12 PM   #410
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Bump!
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Old 08-29-2013, 12:39 PM   #411
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I've changed my mind about the noodles made with gluc and oat fiber they are definately lighter and less chewey (sp?) than even the hommade gluc only noodles.
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Old 09-01-2013, 11:39 AM   #412
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Need to find glucomannan !!!
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Old 11-20-2013, 03:57 PM   #413
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I FINALLY made these dumplings. I cut out the 2 extra TBS of water so that I would have more of a noodle type dumpling in my chicken vegetable soup. I rolled them in balls and they were totally amazing! I was worried about them making the broth slimy, but not the case. I did find out the longer they cook, the more they break up, so I ended up scooping them out until my vegetables were done in my soup. My only wish is that I would have doubled the recipe. Outstanding, and can't wait to try them in other recipes and variations.
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Old 11-20-2013, 04:34 PM   #414
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Glad they cam out for you Mari. I find that the rolling them helps keep them from making the broth slimy. Less gluc gel seems to come off int he broth when rolled, as opposed to just "dropping" them in the broth, which encourages them breaking apart AND making the broth slimy I think. Someone on another forum I belong to told me she browned hers successfully in an oiled skillet to use for the dumplings I serve alongside my mock-up pork patty "pot stickers". I can't wait to try THAT!
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Old 11-20-2013, 06:51 PM   #415
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I love this recipe...I ate it every day last summer when I had an awful cold. I thought I'd share a variation I made on this. Being from a german background, I've been wanting something more like semmelknödl, so I added almond flour to the recipe and increased the oat fiber. It came out very much like the high-carb original. The dumplings hold together pretty well, but do best if you roll them before simmering. Next I'm going to try pushing the dough through a cheese grater to make spätzl.

1/2 tsp baking powder
1 tsp glucomannan powder
3/4 T oat fiber
2 T almond flour
1 tsp vital wheat gluten
1 TB coconut flour
1/16 tsp salt
3 TB water
1 large egg, beaten

Makes 6 dumplings, each 32.5 cals, 2.6 carbs, 1.8 fiber (0.8 net carbs), 2.7 g protein
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Old 11-21-2013, 07:03 PM   #416
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Subbing here too
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Old 01-05-2014, 08:43 PM   #417
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I'm glad that I came back to this thread. I was very disappointed when I made the recipe. These are not dumplings (soft biscuit-like dough) as I think of dumplings. But they most definitely can be thick noodles (Kluski-like) or fried like Chinese dumplings. Thank you to all for your recipes and ideas. MsWoods, your "Chicken Noodle Soup" looks like comfort food to me.
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Old 01-06-2014, 05:17 AM   #418
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I made beef stew in my electric frying pan and made Peggy's dumplings for the top..Yummy..

Interesting note: I added a turnip/onion to the broth/carrots/beef and the turnip
and the onion both melted to make the broth thicker. It was delicious..
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Old 01-07-2014, 11:46 AM   #419
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Mmm. Stew sounds wonderful, Carolyn, on this frigid day. Beef stew with dumplings sounds even better!
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Old 01-08-2014, 07:47 AM   #420
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Okay, after reading the thread, again, I'm confused, don't even know who to ask, what are the micro biscuits, and how does one make them?

I'm eating chicken broth and rolled dumplings as I write! Yumm!
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