Low Carb Biscuits! OMGOSH! Lauren!!!!

[Mrs. Binkums]

hi everyone...i have a problem that i hope someone can help me with..i have a family recipe for biscuits and subed siftd carbquick for all purpose flour in the recipe..it's a cake-like biscuit but for some reason it was very crumbley..the taste was there but the texture wasn't qute right..what can stablize the mix or replicate gluten's properties..xanthum gum?or something else?

[buttoni]

Try this recipe and I think you'll be pleased. Not the slightest bit crumbly. BTW, I keep Jen's GF bake mix made on hand all the time! I kid you not, these are hands down the lightest, fluffiest, best biscuit I’ve made in 40 years! And man, my husband will tell ya, I’ve been trying to find a good biscuit recipe for the entire time I’ve been married!!! Who would have ever thought the best would end up being a low-carb recipe?! My inspiration was Jennifer Eloff’s focaccia bread recipe, which I tweaked a bit. I just made the resulting batter into drop biscuits and man were they good! These are not suitable until the grains rung of the OWL ladder because of the Carbquick. If you use all almond flour and no CarbQuick, they would be OK for OWL nuts & seeds rung, but still not suitable for Induction.



INGREDIENTS:

4 oz. cream cheese, softened
2 eggs
½ c. Jennifer Eloff Gluten-Free bake mix: (see below)
¼ c. CarbQuick bake mix
1 T. Parmesan Cheese, grated
½ c. Monterey Jack Cheese, grated
½ tsp. each baking powder and baking soda
dash salt
1 T. olive oil

DIRECTIONS: Preheat oven to 350º. Soften cream cheese and beat in the eggs. Add all remaining ingredients and beat well. Dip onto parchment lined baking sheet, forming 9 large drop biscuits. Pop into preheated oven for about 10-15 minutes or until nicely browned.

NUTRITIONAL INFO: Makes 9 large biscuits, each containing:
134.5 calories
11.9 g fat
4.04 g carbs, 2.04 g fiber, 2.0 NET CARBS
7.56 g protein
199 mg sodium

JEN"S G-F BAKE MIX
1 2/3 cups almond flour, (400 mL)
3/4 cup certified gluten-free oat flour (175 ml)
2 tbsp coconut flour, (30 mL)
3/4 tsp xanthan gum (3 mL)

[Jennifer Eloff]

Peggy, you are making me hungry! Those biscuits look wonderful and your description is very compelling.

Are you home yet? Curious me.

[buttoni]

Yes, I'm back home. But I'm taking on total management of Mom's 2 trusts and financial matters (my brother did that before) so my life is going to get even more complicated now. Mom's doc said she doesn't have to transition to an Alzheimer's-type facility just yet, but did issue her a walker to start using for balance issues. There's going to be a huge Trust/IRS learning curve there for me, for sure. I'm likely going to not be able to do as much forum hopping, kitchen experimenting, and website posting this upcoming year as a result. But such is life. Nobody ever said it was easy, huh?

[SCOTTSDALEJULIE]

I'm sorry to hear about your mom. Good luck with all the stuff. My brother did all that for us when mom died.

[rosethorns]

OOOOO Peggy many prayers to you .

I had my MIL for 15 years with Alzheimer's and we did all of that.

[Dixie Barkley]

I can't stand the taste of CarbQuick - even sifted. What could I use in place of this in this recipe?

[graciejean]

BUMPING

[Tilly]

Sorry to hear about your mother, Peggy. Hope it all goes smoothly for you figuring everything out, and please stay on here even if you can't do as much in the kitchen.

[Jennifer Eloff]

Dixie, I'm guessing more of my bake mix. Peggy will chime in. You'd be surprised how mixed with the bake mix, it tastes just fine.

Poor Peggy! And, poor us! We'll miss your frequent blogging and I, in particular, will miss that. Really neat that you've found a use for my bake mixes in your own baking - and in so doing you came up with a completely unique style all your own.

[Mrs. Binkums]

does sifting the carquick in most recipes "lighten" the flour and make for a desired texture in the end product? i also have carbalose flour? should i invest in glycerine, xanthum gum, etc. a bit of a low carb gluten free baking novice... i have high high hopes..to bake cakes again from scratch and my own breads...pasta even!

[Tilly]

Originally Posted by Mrs. Binkums

does sifting the carquick in most recipes "lighten" the flour and make for a desired texture in the end product? i also have carbalose flour? should i invest in glycerine, xanthum gum, etc. a bit of a low carb gluten free baking novice... i have high high hopes..to bake cakes again from scratch and my own breads...pasta even!

!!! There are many, many cake and bread recipes on here. I would start with a search on Jennifer Eloff's recipes. She has a gluten free mix that she uses for many recipes. You will not go hungry nor feel deprived with this way of eating!!! Again,

[Mrs. Binkums]

does anyone have a wonton wrapper recipe? i did a web search and found a gluten free one that uses soy flour which i hate the taste of soy flour! that's why i stopped and couldn't commit to lc lifestyle prior to starting-up again this year....lots more recipes and new ideas,more lc gf resources..lovin it.. any suggestions?

[Mrs. Binkums]

another? is the cheese optional? looking for the biscuit ti taste and have bthe texture of a mcd's biscuit..

[Soobee]

Mrs. Binkums, I don't think anyone has come up with a great wonton recipe. Here are some links that might help you.

http://www.lowcarbfriends.com/bbs/lo...b-rangoon.html
replacement for soy?
Wonton Replacement
Carbalose Egg Rolls, Maybe?

[betheresoon]

Tried the fluffy biscuit recipe last night exactly as writte. Delicious! My DH who is also LC but really misses bread loved them! I think I will make these next time we have burgers to use as buns. Thanks Peggy!

[Jenaferone]

These were a little salty for us but aside from that I'm in heaven!
I wanted to post pics but can't figure out how. Sausage gravy on one and butter with a wee drizzle of honey on the other!

[lonestarstamper]

subbing

[SkeeterN]

Making Peggy's biscuits tonight

[alex_in_wonderland]

Will have to try these soon! The rain is back here in the PNW, and biscuits and gravy sounds soooo good...