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Old 07-28-2013, 04:13 PM   #121
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Both my whey protein isolate and egg white protein are NOW brand.
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Old 07-29-2013, 01:41 AM   #122
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Quote:
Originally Posted by buttoni View Post
My husband is weird in that he doesn't like flavored donuts much. He just likes plain cake donuts when he goes to a donut shop. Or Dolly Madison plain cake donuts from the grocery store. So I decided to try some of Ouiz's mix to make a Dolly Madison-type cake donut, with just a pinch of nutmeg in them and a pinch of cinnamon on top. They came out GREAT! I used Sungoddess's 2-cup BTF mix donut recipe (sorry, don't know where way back in this thread that recipe lives, but it's the post with the 3 pretty pink iced donuts picture) and tweaked a bit.
Here's a recap of my tweaked version of SG's recipe: I'm not publishing this recipe yet and don't have stats for it:

2 c. BTF mix
1/2 c. Splenda
1/2 c. erythritol
1 pkt. stevia
2 tsp. baking powder
1 tsp. nutmeg
1/2 tsp. salt
2 beaten eggs
3 T. vanilla DaVinci syrup
1/2 c. cream
1/2 c. water

I completely filled my lightly-oiled "large donut" non-stick donut pans full of batter and evened it out on top with my finger (these don't rise much). Makes exactly 12 large donuts. I had to bake mine 17 minutes because I set my oven at 350º rather than the 425º so the bottoms wouldn't get too brown. They cooked up perfectly and I sprinkled cinnamon/erythritol mix on the top of 3-4 of them.

I'm not currently eating sweets, but I had one bite and these are very tasty and have a nice cake-donut texture. Thanks again for creating your wonderful mix, Ouiz! You really need to continue pursuing marketing that with another company. Here's a pic of the inside of these tasty little gems:
these look perfect for what im after. Although iv be using the search forms to find this BTF Flour mix and i cant find the original post
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Old 07-29-2013, 01:56 AM   #123
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First post in this thread
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Old 07-29-2013, 04:26 AM   #124
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Those donuts look amazing, buttoni!! I wish I had a donut pan. Any ideas how I can make them without one?
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Old 07-29-2013, 06:04 PM   #125
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You could try them in a shallow muffin top pan if you have one. Or maybe in a muffin pan, but don't fill it more than 1/2-3/4 " thick max. Not sure how many it would make in either pan.
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Old 07-29-2013, 09:26 PM   #126
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Quote:
Originally Posted by alonewithyou View Post
First post in this thread
is it the ...

A Fantastic Flour Mix-ouizoid

Basic flour mixture

2 Tbs Oatfiber
2 Tbs coconut flour (60)
1 Tbs vanilla protein powder (30)
1 Tbs eggwhite powder (22)
1/2 tsp baking powder
1/2 tsp glucomannan powder
1 Tbs erythritol (optional)
spices (optional--but is great with pumpkin pie spice or cinnamon)


Also, here in australia we dont have pumkin spice mix, is it possible that in australia its called "mixed spice" which contains (nutmeg, cinnamon and vanilla) ?

thank-you so very very very much for your help, cant wait to make these donuts!!

Last edited by bl0nd3y; 07-29-2013 at 09:32 PM..
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Old 07-30-2013, 01:38 AM   #127
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Yup that's it. Spices are optional. Pumpkin pie spice is a mix of cinnamon, nutmeg ++ I think. Any more questions ask in the other thread. This one is for recipes only. See link in first post here.
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Old 08-07-2013, 02:44 PM   #128
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Quote:
Originally Posted by Ginaaaaaa View Post

Onion Ring Batter

Ingredients:
1 1/2 cups BTF 19.2 net carbs
Is that right??? I can't find the nutritionals post to save my life right now but wasn't a single cake made from 1/4 cup BTF 1 or 2 net carbs?
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Old 08-08-2013, 07:45 AM   #129
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A 1/4 mix is 3.2 net carbs so 1 1/2 cups of mix would be 19.2 net carbs.

Here's the nutritional info on post #52 from buttoni

http://www.lowcarbfriends.com/bbs/lo...l#post16297146
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Old 08-09-2013, 12:13 AM   #130
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Wow. It just looked high. I bet the onion rings are fantastic.
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Old 08-10-2013, 03:54 PM   #131
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BEST BUTTERMILK BISCUITS

BEST BUTTERMILK BISCUITS
My tweak of Diana Foot's biscuit recipe
2 Large Biscuits
Better Than Flour Mix by Quizoid
X 12

1 1/2 cups oat fiber
1 1/2 cups coconut flour
3/4 cup protein powder
3/4 cups egg white powder
2 tbsp baking powder
2 tbsp glucommanan

BEST BUTTERMILK BISCUITS
Preheated oven 425 degrees. Grease two porcelain ramekins
3 1/2 " inside by 2" high. or any baking dish you have.

1/2 cup of BTF
2 tbs. grated cheddar cheese
Pinch of soda
Pinch of salt
Buttermilk to mix until you have a soft biscuit dough.
Divide into ramekins and bake for about 15 minutes or until
you have a nice golden top. I brush on lots of melted butter (ghee)
We have never had a LC/GF biscuit that tastes like the real thing in years
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BARBOS LOWCARB kITCHEN

Last edited by Barbo; 08-10-2013 at 03:56 PM.. Reason: ERROR
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Old 08-10-2013, 06:47 PM   #132
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I've used Diana's recipe with all buttermilk also - so good! I didn't add cheese to mine. Recipe is very adaptable.
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Old 08-11-2013, 05:13 PM   #133
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Sounds real good, Barb. I'll have to try them!
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Old 08-13-2013, 09:29 AM   #134
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i just got an idea for a temporary donut pan. How about a muffin tin with balls of aluminium in the middle to create a hole? ...just a random thought as i visit to check out buttonis awesome donuts again lol
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Old 08-13-2013, 12:31 PM   #135
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I think you batter will run up under the balls of foil. If you had small enough shot glasses, or metal or ceramic sewing thimbles, setting those down in each cup might work, if the muffin size were right. The glasses would likely keep most of the batter from oozing underneath the shot glasses; the thimbles might not.
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Old 08-14-2013, 05:50 AM   #136
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Just a thought: how about putting a shot glass/large marble, etc. in the muffin tin and then laying foil over that and up the sides, lining the muffin cup to create the shape?
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Old 08-22-2013, 10:51 AM   #137
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Sausage Cheese Balls

Made some lovely Sausage Cheese Balls with 1 c. of the BTF, 1 lb. sausage, 1½ c. cheddar shredded and some onion powder today. Here's what they looked like:

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Old 08-22-2013, 08:31 PM   #138
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they do look yummy
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Old 08-23-2013, 09:41 AM   #139
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drool...
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Old 09-11-2013, 08:07 AM   #140
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I took the sausage balls on vacation and they were great. Easy to heat up for a crowd, and then I just had sliced fruit and some other LC baked goods out on the table. The kids asked me to make them again. I made them once before we left with the recipe as posted, but decreased the amount of flour mix the 2nd time. I was using up some Tropical Traditions coconut flour in my last batch of BTF, so that may have just soaked up way more liquid.

FWIW, I also used the BTF mix to make crab cakes last night with the Philips crab meat from Costco. It turned out great.
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Old 09-17-2013, 12:12 PM   #141
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Brit........do you mind sharing your crab cake recipe?
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Old 10-20-2013, 11:19 AM   #142
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Brit........do you mind sharing your crab cake recipe?
I'm sorry, I just saw this today

I just flew by the seat of my pants on the crabcakes. If I remember right, I sauteed some diced celery and red pepper in butter. I think I just tossed that together with the Philips canned crab meat from Costco, old bay, some BTF mix, and an egg. I sauteed everything in some butter in a skillet if I remember correctly. I never write anything down when I wing it, so I totally apologize that I didn't see this until now, and that I don't have exact amounts. I think I added in capers too, as I have a huuuuuge jar from Costco sitting in my fridge.

I don't think I used too much BTF, just some so it would all bind together. Quick and easy overall.
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Old 10-26-2013, 07:08 PM   #143
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Buttoni - I made the sausage balls and they were absolutely incredible!! Thank you!
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Old 10-27-2013, 05:58 PM   #144
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Ginaaaa YOU are my HERO!!!

9. Donut holes-Ginaaaaaa

I made the donut holes in post #9 today, but had to make several tweaks. Here it is:

1 cup flour mix
1 cup of heavy cream and 1 Tbsp of white vinegar (this is a substitute for buttermilk)
1 Tbsp melted butter
1/4 cup erythritol
1/4 cup of Swerve
10 drops of liquid splenda
1 tsp vanilla
1 tsp coconut extract

I baked in my Baby Cakes Donut Hole Maker for 3-4 minutes; following the directions for the machine. When cooking was complete, I removed each donut and cooled for about 5 minutes. I then carefully sliced each in half.

In the microwave, I melted 4 squares of dark Baker's Chocolate and mixed in 2 Tbsp heavy cream and 1 Tbsp of Swerve.

On one half of each donut hole I put a dollop of melted chocolate, gently pressed the second half back together and placed on plate to cool and set.

The finished product is in the frig...at least what's left! My "oh no, are you making another low carb 'something' again" husband even said they were "pretty good" and that's REALLY something...he NEVER likes any of the low carb baked goods.

:jump joy:
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Old 11-06-2013, 01:07 PM   #145
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Not quite working for me



Can't figure out where I went wrong.

Maybe to much water. It want rise very thin pancakes my first try with the recipe. Will not cook all the way very slow to cook through.

Any suggestions, please help in the meantime will keep experimenting.

My only difference from the recipe (the base) is I added Warrior Blend protein powder not sure if that is the issue. I did see a lot of substitution for that particular ingredient.

Also the mix taste amazing!

Diabetic in Florida needing your help...thanks in advance.
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Old 11-06-2013, 03:52 PM   #146
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Quote:
Originally Posted by MiRedkitty View Post
9. Donut holes-Ginaaaaaa

I made the donut holes in post #9 today, but had to make several tweaks. Here it is:

1 cup flour mix
1 cup of heavy cream and 1 Tbsp of white vinegar (this is a substitute for buttermilk)
1 Tbsp melted butter
1/4 cup erythritol
1/4 cup of Swerve
10 drops of liquid splenda
1 tsp vanilla
1 tsp coconut extract

I baked in my Baby Cakes Donut Hole Maker for 3-4 minutes; following the directions for the machine. When cooking was complete, I removed each donut and cooled for about 5 minutes. I then carefully sliced each in half.

In the microwave, I melted 4 squares of dark Baker's Chocolate and mixed in 2 Tbsp heavy cream and 1 Tbsp of Swerve.

On one half of each donut hole I put a dollop of melted chocolate, gently pressed the second half back together and placed on plate to cool and set.

The finished product is in the frig...at least what's left! My "oh no, are you making another low carb 'something' again" husband even said they were "pretty good" and that's REALLY something...he NEVER likes any of the low carb baked goods.

:jump joy:

I'm so glad you liked them. I haven't made them in a while, but I remember they were really yummy. I may make them again soon!
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Old 11-06-2013, 05:22 PM   #147
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Quote:
Originally Posted by DiabeticFoodie View Post


Can't figure out where I went wrong.

Maybe to much water. It want rise very thin pancakes my first try with the recipe. Will not cook all the way very slow to cook through.

Any suggestions, please help in the meantime will keep experimenting.

My only difference from the recipe (the base) is I added Warrior Blend protein powder not sure if that is the issue. I did see a lot of substitution for that particular ingredient.

Also the mix taste amazing!

Diabetic in Florida needing your help...thanks in advance.
I haven't had much luck using the BTF mix for pancakes. They are as you describe, slow to cook and don't cook all the way through. I doubt the protein powder is the issue. For me the mix works best for cupcakes, donut holes and muffins. There are lots of other pancake recipes out there that make thin and/or crepe like LC pancakes, though.
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Old 11-09-2013, 09:20 PM   #148
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Quote:
Originally Posted by DiabeticFoodie View Post


Can't figure out where I went wrong.

Maybe to much water. It want rise very thin pancakes my first try with the recipe. Will not cook all the way very slow to cook through.

Any suggestions, please help in the meantime will keep experimenting.

My only difference from the recipe (the base) is I added Warrior Blend protein powder not sure if that is the issue. I did see a lot of substitution for that particular ingredient.

Also the mix taste amazing!

Diabetic in Florida needing your help...thanks in advance.
Which recipe are you talking about? I've made buttoni's recipe(on the first page)and they were yummy.
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Old 11-10-2013, 11:35 AM   #149
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I have found that Crepe recipes are much different to "pancake thick" recipes....hope that helps...Jo
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Old 11-13-2013, 06:21 PM   #150
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Needed a fast sandwich when I came home from work. Starving and really thinking about heading to McDonalds. No bread in the house. Then I remembered the fantastic flour mix that I had mixed up (no sweetener, no baking powder) and thought maybe I could make a kind of bread for a sandwich. Took 1/3 cup mix, 1/2 t. baking powder, 1/8 t. salt, 1 egg, and about 1/3 cup heavy cream. Beat it all together and poured it into a 6 inch round corningware dish which I sprayed with pan spray. In the microwave for 1 1/2 minutes and then tipped it out to cool. As soon as it cooled I sliced it into 3 horizontal slices and had a sandwich with two of them and a third slice for tomorrows breakfast. The texture and flavor was like eating white bread! The round shape just fit the cotto salami and honey-mustard. A lettuce leaf, pickles and half an hour and my sandwich was done and I avoided the temptation of McDonalds. LOL
Great flour mix to keep on hand!
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