Low Carb Friends  
Netrition.com - Tools - Reviews - Faces - Recipes - Home


Go Back   Low Carb Friends > Recipes and Menus > Low Carb Recipe Help & Suggestions
Register FAQ Search Today's Posts Mark Forums Read


Reply
 
LinkBack Thread Tools Display Modes
Old 02-11-2014, 01:38 PM   #361
Senior LCF Member
 
Deb34's Avatar
 
Join Date: Jun 2005
Posts: 518
Gallery: Deb34
Quote:
Originally Posted by Charski View Post
Try backing off the gluc - I've been using 3 T. gluc and 5 of the oat fiber. It really is an improvement to the mouthfeel, for me.

I'm going to try replacing the 1 tsp. of coconut flour with 1 T. semolina flour and see how that works too. It will likely be a few more carbs but not bad - 1 T. = 7.2 net carbs so split amongst 4 servings it's negligible.
my Norpro is waiting at the UPS store, will pick it up tonite or tomorrow. I'm excited to try Charski's tweaks and will add my own, I'm going to replace the coconut flour with the Lupin flour I have on the first go to see what happens. I also wonder for a few carbs what gram flour(chickpea flour) would do, I think its about 7gm carb for 1 tsp, that would be in the entire recipe which I would willingly accept.

If that works well, my next tweak will be to add an extra egg and reduce the water...to make egg noodles...I'm so excited!!!
__________________
"Keep Calm and add Butter" - attributed to Julia Child

Last edited by Deb34; 02-11-2014 at 01:44 PM..
Deb34 is offline   Reply With Quote

Sponsored Links
Old 02-11-2014, 01:56 PM   #362
Very Gabby LCF Member!!!
 
terez's Avatar
 
Join Date: Apr 2006
Location: Barony of Three Rivers
Posts: 4,063
Gallery: terez
WOE: Reinduction 1-2-2013
Quote:
Originally Posted by Deb34 View Post
my Norpro is waiting at the UPS store, will pick it up tonite or tomorrow. I'm excited to try Charski's tweaks and will add my own, I'm going to replace the coconut flour with the Lupin flour I have on the first go to see what happens. I also wonder for a few carbs what gram flour(chickpea flour) would do, I think its about 7gm carb for 1 tsp, that would be in the entire recipe which I would willingly accept.

If that works well, my next tweak will be to add an extra egg and reduce the water...to make egg noodles...I'm so excited!!!
I'm thinking, just add an extra yolk and hold back the whites. I want egg noodles!
terez is offline   Reply With Quote
Old 02-11-2014, 02:16 PM   #363
Gadget Gal
 
Charski's Avatar
 
Join Date: Sep 2004
Location: Mostly in the kitchen!
Posts: 39,849
Gallery: Charski
Stats: 174 (WW)/145/150 goal 5'5"
WOE: ATKINS, or a slight variation thereof
Start Date: May 2003
I think you may need to add more than a teaspoon of whatever other flour you want in place of the coconut flour, because that stuff sucks up water like a very thirsty sponge. When I get the semolina, I'm planning to try a tablespoon of it in place of the teaspoon of coconut flour.
Charski is offline   Reply With Quote
Old 02-11-2014, 02:17 PM   #364
Very Gabby LCF Member!!!
 
sorenkkg's Avatar
 
Join Date: Nov 2007
Location: Mississauga, ON
Posts: 4,578
Gallery: sorenkkg
Stats: Jan 2014: 266/258.0/160
WOE: JUDDD range: 2200/500
Start Date: LC Jan 2003 restart Jan 2012- JUDDD start 04/2012
Quote:
Originally Posted by Charski View Post
Try backing off the gluc - I've been using 3 T. gluc and 5 of the oat fiber. It really is an improvement to the mouthfeel, for me.

I'm going to try replacing the 1 tsp. of coconut flour with 1 T. semolina flour and see how that works too. It will likely be a few more carbs but not bad - 1 T. = 7.2 net carbs so split amongst 4 servings it's negligible.
I'm going to try this one next time.

My mastercook says that adding 1tsp of semolina basically adds 1g net per serving for 8 servings (so, 2g net for 4servings).

The above tweaks to the main recip, plus 1T olive oil, gives 19cal per serving/8 servings.

Last edited by sorenkkg; 02-11-2014 at 02:18 PM..
sorenkkg is offline   Reply With Quote
Old 02-11-2014, 02:28 PM   #365
Senior LCF Member
 
Deb34's Avatar
 
Join Date: Jun 2005
Posts: 518
Gallery: Deb34
Quote:
Originally Posted by Charski View Post
I think you may need to add more than a teaspoon of whatever other flour you want in place of the coconut flour, because that stuff sucks up water like a very thirsty sponge. When I get the semolina, I'm planning to try a tablespoon of it in place of the teaspoon of coconut flour.
maybe I will do the lupin + gram flour; together they may take the place of the coconut flour.
Deb34 is offline   Reply With Quote
Old 02-11-2014, 02:30 PM   #366
Senior LCF Member
 
Deb34's Avatar
 
Join Date: Jun 2005
Posts: 518
Gallery: Deb34
Quote:
Originally Posted by terez View Post
I'm thinking, just add an extra yolk and hold back the whites. I want egg noodles!
good idea, will try that, will leave the water the same.
Deb34 is offline   Reply With Quote
Old 02-11-2014, 02:34 PM   #367
Senior LCF Member
 
Deb34's Avatar
 
Join Date: Jun 2005
Posts: 518
Gallery: Deb34
Quote:
Originally Posted by Charski View Post
I think you may need to add more than a teaspoon of whatever other flour you want in place of the coconut flour, because that stuff sucks up water like a very thirsty sponge. When I get the semolina, I'm planning to try a tablespoon of it in place of the teaspoon of coconut flour.
Quote:
Originally Posted by sorenkkg View Post
I'm going to try this one next time.

My mastercook says that adding 1tsp of semolina basically adds 1g net per serving for 8 servings (so, 2g net for 4servings).

The above tweaks to the main recip, plus 1T olive oil, gives 19cal per serving/8 servings.
charski says she will try one Tablespoon of the semolina, that will change the carb grams more than one tsp.
Deb34 is offline   Reply With Quote
Old 02-11-2014, 02:38 PM   #368
Gadget Gal
 
Charski's Avatar
 
Join Date: Sep 2004
Location: Mostly in the kitchen!
Posts: 39,849
Gallery: Charski
Stats: 174 (WW)/145/150 goal 5'5"
WOE: ATKINS, or a slight variation thereof
Start Date: May 2003
One tablespoon of semolina flour is 7.3 net carbs so less than 1 carb per serving if you get 8 servings from the batch.
Charski is offline   Reply With Quote
Old 02-11-2014, 02:38 PM   #369
Very Gabby LCF Member!!!
 
sorenkkg's Avatar
 
Join Date: Nov 2007
Location: Mississauga, ON
Posts: 4,578
Gallery: sorenkkg
Stats: Jan 2014: 266/258.0/160
WOE: JUDDD range: 2200/500
Start Date: LC Jan 2003 restart Jan 2012- JUDDD start 04/2012
Quote:
Originally Posted by Deb34 View Post
charski says she will try one Tablespoon of the semolina, that will change the carb grams more than one tsp.
good catch.

at 8 servings per, with 1 TABLESPOON of semolina and 1 teaspoon of coconut flour (and the other stuff, incl 1T olive oil)

22 cal per serving
1g net (still 9g total, 8g fiber)

S.
sorenkkg is offline   Reply With Quote
Old 02-11-2014, 04:25 PM   #370
Very Gabby LCF Member!!!
 
drjlocarb's Avatar
 
Join Date: Feb 2010
Location: Indiana
Posts: 4,308
Gallery: drjlocarb
Stats: 274 /219/190
WOE: vlc/NK
Start Date: LC-1999,jan2010 274 NK 1-1-13 at 244
JHoberer.....Thank You So MUCH for the recipe!

Char.....CHEESE SAUCE..that isn't a great big glop of goo!

I made mac and cheese!


1 egg
5T Gluc
7T oat fiber
1t bk pwd
1/2t ea. salt, garlic pwd, onion pwd
1c. water

Whisked, Norpro-ed and added to hot cheese sauce.
drjlocarb is offline   Reply With Quote
Old 02-11-2014, 04:27 PM   #371
Very Gabby LCF Member!!!
 
drjlocarb's Avatar
 
Join Date: Feb 2010
Location: Indiana
Posts: 4,308
Gallery: drjlocarb
Stats: 274 /219/190
WOE: vlc/NK
Start Date: LC-1999,jan2010 274 NK 1-1-13 at 244
I forgot to say...
drjlocarb is offline   Reply With Quote
Old 02-11-2014, 10:30 PM   #372
Senior LCF Member
 
Jakelilydad's Avatar
 
Join Date: Aug 2012
Location: New York's Hudson Valley
Posts: 429
Gallery: Jakelilydad
WOE: low carbs
Start Date: Feb 2012
Last time I made macaroni, I made a huge batch, and just kept what I didn't eat in the fridge (uncooked) in a ziplock bag. when I finally got around to cooking it 2 days later... no slimy mouthfeel! I had left it out on a plate on the counter for an hour or so before bagging it, so am not sure whether the open air drying or the refrigerated aging took care of it, but thought you all might like to know.

Just out of curiosity, has anyone tried to make spinach noodles yet?
Jakelilydad is offline   Reply With Quote
Old 02-12-2014, 04:31 AM   #373
Major LCF Poster!
 
kathy76's Avatar
 
Join Date: Sep 2005
Location: NE Indiana
Posts: 2,805
Gallery: kathy76
Stats: (313)282/160.8/155-160
Start Date: 9/19/05
I made lasagna the other day....lovely! I am sad that it is gone now & will be making more soon
kathy76 is offline   Reply With Quote
Old 02-12-2014, 08:36 PM   #374
Senior LCF Member
 
whoknew's Avatar
 
Join Date: Feb 2010
Location: Southeastern US
Posts: 506
Gallery: whoknew
WOE: SyndromeX
Start Date: June 2007
I tweaked the recipe a touch to help with the slime effect I get. I mixed together:

3 tablespoons gluc
4 tablespoons oat fiber
1 1/2 tablespoons coconut flour
1 tablespoon wheat flour (this added 5 1/2 carbs)
1/2 teaspoon salt
1 egg
1 tablespoon oil
1 cup water
(I forgot 1/2 tsp baking powder)

Mix together, let it sit for 8 mins or so. Got the Norpro ready while I waited. Made spaghetti noodles. They had a small amount of slime feel to them, no more than what I remember from real noodles. They were good with tomato and meat sauce, cheese sauce, and cut up into vegetable beef soup.

I sprayed the workings of the Norpro with Pam. I don't know if this helped with the noodles or not, but clean-up was easy!

Later, I want to experiment with a dessert noodle nest and use diet soda in place of water to flavor the noodle, and use chopped fruit on top with whipped cream, shaved chocolate.....

Does anyone know if this can be baked? dianne
__________________
whoknew
whoknew is offline   Reply With Quote
Old 02-12-2014, 09:12 PM   #375
Senior LCF Member
 
Join Date: Jan 2005
Posts: 709
Gallery: sherrymyra
Made my batch yesterday. Original recipe. Cut them and put them in fridge. Boiled enough for supper tonight. I didn't really notice a slime effect. Pretty tasty. What I put on them was nothing to crow about though.
sherrymyra is offline   Reply With Quote
Old 02-12-2014, 10:41 PM   #376
Senior LCF Member
 
Jakelilydad's Avatar
 
Join Date: Aug 2012
Location: New York's Hudson Valley
Posts: 429
Gallery: Jakelilydad
WOE: low carbs
Start Date: Feb 2012
Quote:
Originally Posted by kathy76 View Post
I made lasagna the other day....lovely! I am sad that it is gone now & will be making more soon
What did you use to make your lasagna noodles? I tried running the dough through my manual pasta roller with no success.
Jakelilydad is offline   Reply With Quote
Old 02-13-2014, 05:34 AM   #377
Major LCF Poster!
 
Brendajm's Avatar
 
Join Date: May 2004
Location: lancaster, Pa
Posts: 2,048
Gallery: Brendajm
Stats: 130/122/117
WOE: was atkins, now maintenance
Start Date: march, 2004
I just LOVE these noodles. I had spaghetti with meat sauce last night again. Soooo good. I used two cups of water with the original recipe. But I also used two tbsp of coconut flour. So I got a lot of spaghetti and I do not notice any slime. I may just keep using that recipe with the extra water and coconut flour. Maybe add some oil.
Brendajm is offline   Reply With Quote
Old 02-13-2014, 07:01 AM   #378
Senior LCF Member
 
at_last's Avatar
 
Join Date: Oct 2011
Posts: 236
Gallery: at_last
Stats: 164/115/112 5'2"
WOE: Atkins
Start Date: October 2009
Quote:
Originally Posted by Jakelilydad View Post
What did you use to make your lasagna noodles? I tried running the dough through my manual pasta roller with no success.
I don't know about Kathy76, but I made some by making a rope shape and rolling it out between two pieces of plastic wrap. Worked pretty good!
at_last is online now   Reply With Quote
Old 02-13-2014, 09:18 AM   #379
Way too much time on my hands!
 
chewiegand's Avatar
 
Join Date: Mar 2007
Location: NW Arkansas
Posts: 25,295
Gallery: chewiegand
Stats: Fat/Fluff/Fit
Start Date: restart every Monday
This is so intriguing. Anyone have the nutritional info?? I know it's probably in here but I don't have time to read it all. TIA
chewiegand is online now   Reply With Quote
Old 02-13-2014, 10:36 AM   #380
Major LCF Poster!
 
kathy76's Avatar
 
Join Date: Sep 2005
Location: NE Indiana
Posts: 2,805
Gallery: kathy76
Stats: (313)282/160.8/155-160
Start Date: 9/19/05
I used the plastic wrap/rolling pin method too I did spray the top piece with cooking spray although I'm not sure if it was necessary. They weren't perfect but you could not tell.
kathy76 is offline   Reply With Quote
Old 02-13-2014, 11:31 AM   #381
Senior LCF Member
 
whoknew's Avatar
 
Join Date: Feb 2010
Location: Southeastern US
Posts: 506
Gallery: whoknew
WOE: SyndromeX
Start Date: June 2007
Quote:
Originally Posted by chewiegand View Post
This is so intriguing. Anyone have the nutritional info?? I know it's probably in here but I don't have time to read it all. TIA
Check out the very end of the first post....there have been so many tweaks, this is the original one. Enjoy!
whoknew is offline   Reply With Quote
Old 02-13-2014, 11:43 AM   #382
Way too much time on my hands!
 
chewiegand's Avatar
 
Join Date: Mar 2007
Location: NW Arkansas
Posts: 25,295
Gallery: chewiegand
Stats: Fat/Fluff/Fit
Start Date: restart every Monday
Wow--that's fantastic. Thanks so much.
chewiegand is online now   Reply With Quote
Old 02-13-2014, 11:51 AM   #383
Very Gabby LCF Member!!!
 
terez's Avatar
 
Join Date: Apr 2006
Location: Barony of Three Rivers
Posts: 4,063
Gallery: terez
WOE: Reinduction 1-2-2013
Yaaaay! My stuff is here from Netrition! And my heart stopped a little when I saw the small container for the glucomannon powder. At first I thought it was capsules. But no, it's the powder.

Since oat bran is cheaper, I'm going to go with the higher oat bran recipe. I have Bob's Mill coconut flour on hand and kosher salt. I was going to go out and get regular salt until I saw that people are using Kosher.

I see that some recipes call for oil and others for baking powder. I guess the baking powder would be for dumpling style and lasagna noodles. Probably a good idea when using two egg yolks instead of a whole egg for stroganoff type noodles.

I ordered the Norpro last Sunday and just today it went out for shipping. I won't get it until the middle of next week! I guess they had to order a new supply when they ran out and didn't want my order going elsewhere.

So, I guess I'll use the baking powder recipe, roll it out under parchment paper and use my hand cranked pasta machine.

I'm doing a fat fast today and tomorrow, so I'll try it out Saturday. I love the idea of spraying down the appliance before running the noodles through. I'm going to do that.
__________________
Qui ridet ultimum, ridet optime.
terez is offline   Reply With Quote
Old 02-13-2014, 12:56 PM   #384
the condiment queen
 
pooticus's Avatar
 
Join Date: May 2004
Location: somewhere over the rainbow
Posts: 21,468
Gallery: pooticus
Stats: 314/220.4/150
WOE: PersonalPlan
Start Date: Nov.20, 2007 (restart)
Hi ya'll for those of you adding wheat flour, if you don't mind the carbs from wheat flour but want to lose the gluten element, King Arthur Flour makes an incredible gluten-free Multi-Purpose Flour blend. I use a tablespoon of it in most of my baked good mixtures. It adds pretty small amounts of carbs for better structure. Just an FYI.

I'm going to try making Brenda's recipe first to conserve gluc! Thrilled to see this thread! I made my own formulation yesterday cuz my dumplings didn't turn out. Made "hand rolled" macaroni rags and had them with a wedge of laughing cow light swiss and a few tablespoons of chicken broth to make a "cheese sauce" and they were pretty fine! Not quite right, but pretty fine! The shape I made are called "Trofie" and here's a link to the shape. It's the third one down.

http://www.rosmarinofarm.com/eng/prodotti_eng_pasta.htm
__________________

10/20/07-314; 11/26/07-275 Surgery - Tot.Hyst.; 08/5/10-275.0; 09/1-271.8-(Started JUDDD); 10/2-260.4; 3/1/12-231.0lbs 5/25/12-227.2lbs; 8/19/12-222.8lbs
I can do all things through Christ who strengthens me. ~ Philippians 4:13

Last edited by pooticus; 02-13-2014 at 12:59 PM..
pooticus is offline   Reply With Quote
Old 02-13-2014, 01:47 PM   #385
Very Gabby LCF Member!!!
 
Soobee's Avatar
 
Join Date: Dec 2006
Location: Massachusetts
Posts: 4,516
Gallery: Soobee
WOE: Atkins
Start Date: September 2000
Terez, the original recipe was for oat fiber. I don't know if oat bran will work.
Soobee is online now   Reply With Quote
Old 02-13-2014, 03:14 PM   #386
Very Gabby LCF Member!!!
 
magnamater's Avatar
 
Join Date: Nov 2002
Location: Texas
Posts: 3,096
Gallery: magnamater
Nutritional info

Quote:
Originally Posted by sorenkkg View Post
good catch.

at 8 servings per, with 1 TABLESPOON of semolina and 1 teaspoon of coconut flour (and the other stuff, incl 1T olive oil)

22 cal per serving
1g net (still 9g total, 8g fiber)

S.
Here's what I saw for nutrition.
magnamater is offline   Reply With Quote
Old 02-13-2014, 04:22 PM   #387
Gadget Gal
 
Charski's Avatar
 
Join Date: Sep 2004
Location: Mostly in the kitchen!
Posts: 39,849
Gallery: Charski
Stats: 174 (WW)/145/150 goal 5'5"
WOE: ATKINS, or a slight variation thereof
Start Date: May 2003
I bought a small amount of semolina flour today at Whole Foods - will report back when I've had a chance to try it!
Charski is offline   Reply With Quote
Old 02-13-2014, 04:55 PM   #388
Very Gabby LCF Member!!!
 
terez's Avatar
 
Join Date: Apr 2006
Location: Barony of Three Rivers
Posts: 4,063
Gallery: terez
WOE: Reinduction 1-2-2013
Quote:
Originally Posted by Soobee View Post
Terez, the original recipe was for oat fiber. I don't know if oat bran will work.

Oops! I got oat fiber and typed in oat bran. Thanks for the catch!
terez is offline   Reply With Quote
Old 02-14-2014, 06:00 AM   #389
Senior LCF Member
 
Painted Peggies's Avatar
 
Join Date: Mar 2011
Location: NY :)
Posts: 97
Gallery: Painted Peggies
WOE: Low Carb/Atkins/Fat Head
Start Date: March 2011
Love this thread and I am soooo intrigued. It is a dream come true for this Italian girl lol! I would love to see more photos, everyone!

I can't wait to try this.
Painted Peggies is offline   Reply With Quote
Old 02-14-2014, 08:44 AM   #390
Senior LCF Member
 
JHoberer's Avatar
 
Join Date: Jul 2012
Posts: 975
Gallery: JHoberer
Stats: 283/177.0/170, 5'10.5", 38
WOE: 1/08: Atkins, 8/11: HCG, 7/12: JUDDD, 10/12: HCG
I put my last batch in a ziploc bag this time... NOT the way to go if it's going to be needed after more than 3-4 days. It lasts much longer if allowed to breathe a little.

The egg/ egg yolk and the semolina ideas have me excited!
JHoberer is offline   Reply With Quote
Reply


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are On



All times are GMT -7. The time now is 05:03 PM.


Copyright ©1999-2014 Friends Forums LLC. All rights reserved. - Terms of Service | Privacy Policy
LowCarbFriends® is a registered mark of Friends Forums, LLC.