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Old 03-28-2014, 11:44 PM   #181
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I had to nuke mine for 3 whole minutes as I live in high altitude country.....I also got the ideas for Lupin from Ouzoid and some one else for the covering with palate in the microwave to prevent the middle from pouffing up and not cooking.
Then I also used almond milk which helped to make it light.
I also used a rectangle glass sandwich storage container with the flip top plastic lid as it was the perfect size to get a thicknesss that when sliced horizontal, and then halfs gave a perfect size sandwich. It does make great toast.
I used extra large farm eggs as that's what is available here in canada from this farm. But I followed the recipe exactly as post 150, except with the subbing out of 2 tsp Lupin flour. Hood that helps.
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Old 03-29-2014, 10:10 AM   #182
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Anyone come up with a "put it in your purse, grab and go" protein bar recipe with the general idea of this recipe? Doesn't necessarily have to be high fat.
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Old 04-02-2014, 10:29 AM   #183
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the final slice of the pink lady cake!! It didn't rise much but the texture improved greatly after a day or two in the fridge. Maybe need more leavening due to living at nearly sea level. Put leftover puree into the cream cheese frosting. I think I needed to increase sweetener in the cake and decrease in the frosting.

After reading the OMM comments maybe I even added too much liquid. came out super dense. Used almond milk in place of water and dry milk - seemed to make cake gray. LOL.

SO delicious - frosting was like strawberry ice cream. for (quick estimate) like 5 net carbs a slice! ( 2x 9" layers)

Sorry for late pics - got a new camera right after baking this.

Last edited by Emita; 04-02-2014 at 10:30 AM..
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Old 05-06-2014, 02:20 PM   #184
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made this again with BTF mix using 100%lupin and pea protein.....plus extra 1/4 tsp glucomannan....so good that I made into cubes and made the best stuffing for my pork tenderloin......I just made traditional stuffing with sage and poultry seasoning, and onions butter, then added my own sweetened cranberries for the pork stuffing.
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Old 05-06-2014, 02:24 PM   #185
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Majormor, Please list the ingredients and amounts of your lupin/pea protein BTF mix.
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Old 05-06-2014, 10:14 PM   #186
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Fantastic Flour Mix X 6

3/4 cup oat fiber
3/4 cup coconut flour (Lupin flour 100%) or (1/2 cup coconut+1/4 Lupin)
1/4 cup + 2 tbsp. protein powder(100% pea protein)
1/4 cup + 2 tbsp. egg white powder
1 Tbsp. baking powder
1 Tbsp. glucomannan powder
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Old 05-06-2014, 10:16 PM   #187
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I never add the baking powder, I always add it in at the recipe level. I basically treat the mix like flour with no leavening.
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Old 05-07-2014, 03:27 AM   #188
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Thanks for the ratios. I will try this the next time I mix up a batch. Do you think the lupin flour is as absorbent as the coconut flour or nearly so? This has implications for other recipes.
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Old 05-07-2014, 04:28 AM   #189
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I think it is less, so you have to adjust based on your altitude .i am high altitude so I need a little less , whereas you might need much less. Hope hat helps.
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Old 06-15-2014, 11:48 AM   #190
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What is BTF mix?
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Old 06-15-2014, 11:50 AM   #191
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Quote:
Originally Posted by Begete View Post
What is BTF mix?
Better Than Flour

If you go to the first post on this thread, there are some recipes that a lot of people use successfully.
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Old 07-01-2014, 06:09 AM   #192
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Ok, I just mixed this bread up with approximations, so I will have to make it and perfect the quantities, but we loved this bread. I baked it in my new silicone brownie/bar pan, got 12 buns, butlan to make it in a sheet in the toaster convection for sammies.

Approx measures

3 eggs
1 T. Buttermilk
1 T. Water
1 t onion powder
1 t. Garlic powder
Shakes of Montreal steak seasoning
1 t baking powder
1/2 t baking soda
2 T Parmesan cheese from can
Approx 1 c. Mozzarella cheese
About a half cup BTF
Small palm of lupin flour, maybe 2 T
Same amount hi maize resistant corn fiber

Mixed wet including cheese, added dry.

Easy peasy.

Ate with half a hot dog, tasted like corn dog!

Need other tweak people to try.

So good.

DH said it was the best lc bread ever.
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Old 07-01-2014, 07:41 AM   #193
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About how long did you bake?
Did you bake at 350?

I have a lot of lupin flour and lot of corn fiber (don't think it's hi maize resistant corn fiber) and I'd be glad to resurrect my BTF mix. There are so many good, easy things to be made with that.

Thanks for posting.
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Old 07-03-2014, 10:11 AM   #194
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When I made it in the toaster oven, I found I had left out 3 oz. Of cream cheese.

And it's too late to edit!

Anyway, I cooked it 18-20 minutes.

I made the sheet of bread in the toaster convection oven. Had sticking issue, so silicone or parchment next time.
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Old 08-05-2014, 10:44 AM   #195
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has anyone successfully made waffles that do not stick or fall apart using the original or a variation of the BTF mix?
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Old 08-08-2014, 08:20 AM   #196
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link to a really well reviewed thread for multipurpose bread/breakfast item.

Best Burger Bun Yet! Super Easy Too!

so I searched around and found this waffle/bread/bun recipe that I'm going to try with the BTF mix, I predict they will change my life seriously- for portable food like sandwiches this will be effortless and so easy to not give in to the bad stuff when running errands and stuff.

Off to get my waffle maker tonight!
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Old 08-11-2014, 07:50 AM   #197
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I do make waffles successfully in a Belgian waffle iron. I cook by ear, but do spray my iron very well, and use buttermilk, egg, sweetener, nutmeg, vanilla, and coconut oil. Wish I could give approx. measures, but it's I egg per serving, and about 1/4 c. BTF plus buttermilk and maybe 1-2 T. Oil. Season with sweetener and nutmeg, and a small dash of salt. It's a very stiff batter.
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Old 09-01-2014, 06:36 AM   #198
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I haven't been around for quite a while - Love all of these recipes!
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Old 09-22-2014, 03:19 PM   #199
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I'm like Sandy above ^^^ I'm getting back on track with LC and I remembered this amazing mix existed.

I think I'm also going to treat it like "flour" (when not using one of the listed recipes).

Very excited
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