A Fantastic Flour Mix - Page 36

rosethorns · 02-16-2013, 04:56 PM

I haven't made them yet but I'm thinking they have to be thinner to work with our flour because they puff up .

Ginaaaaaa · 02-16-2013, 05:02 PM

Quote:

Originally Posted by drjlocarb

I tried to (made) waffles and they were dry and dense. I added 2 egg yolks, 2T HWC, and 2 T. vanilla Da Vinci to 1/2c. mix. I also whipped the 2 whites to hard peaks and folded into the rest of the recipe. ( that's how my Mom made waffles). They were dry and tough. I may have cooked them too long in the waffle maker.

I have always bought them and toasted them. (store bought). I have never made waffles before low carb and don't know how long to cook them in the waffle maker. HELP

I find that low carb waffles take less time, especially ones with protein powder in them, it seems to make them dryer. I think you would need to add more liquid also. So maybe try more liquids and shorter bake time.

Actually now that I think of it, Ouis and I figured out that this mix needs some fat in it to prevent it from being too dry! Try adding some butter or oil to your waffle recipe.

I recently forgot the butter in my donut hole recipe and they were very dry.

Let us know if it helps.

ouizoid · 02-16-2013, 05:17 PM

They need some fat for sure. That seems to be key when baking with this flour. I use Mct oil but butter would be great!

Callieco · 02-16-2013, 06:01 PM

I made waffles using this mix and they turned out great except they were too delicate and broke apart when taking them out of the iron. I was thinking maybe the inulin made them fall apart or maybe that's what made them tender? I only used it because it was supposed to counteract the cooling of erythritol. I'm no food scientist so don't really know. I've been looking for information on how the ingredients in Ouizoid's mix interact with each other and other low carb ingredients but I haven't been able to find anything.

The taste and texture of these were very, very good and not dry at all.

1/2 c mix (unflavored whey in mine)
1/8 tsp salt
1 tsp erythritol
1 tsp inulin
1 tsp splenda
combined all these in one measuring cup

1 egg
1/2 cup milk
2 tbl oil
1/2 tsp vanilla
mixed all these together and then added to dry.

Batter was fairly thick, very similar to regular waffle batter but not runny. I spread it out over greased waffle iron so it covered almost to sides. Cooked up nice and brown and tender inside.

drjlocarb · 02-16-2013, 06:15 PM

I added 2 egg yolks , plus 2 T HWC, and 2 T daVincis to the 1/2c. mix. I did take the 2 whites and whip them to hard peaks and fold them into the batter.

I have a waffle maker and cooked each waffle 4 minutes.

Ginaaaaaa · 02-16-2013, 06:17 PM

I think it needs either more liquid, eggs or fat.

Narrowed it down to 3 things, that helps lol

I've made waffles using protein powder and coconut flour and they do come out kind of delicate but they didn't fall apart.

Ginaaaaaa · 02-16-2013, 06:21 PM

Quote:

Originally Posted by drjlocarb

I added 2 egg yolks , plus 2 T HWC, and 2 T daVincis to the 1/2c. mix. I did take the 2 whites and whip them to hard peaks and fold them into the batter.

I have a waffle maker and cooked each waffle 4 minutes.

It sounds like they should have come out right. Maybe try adding the egg whites with the yolks and adding more liquids, or fat?

Sorry I'm not much help!

Tweaker Geek · 02-16-2013, 06:43 PM

I agree with Gina, I'd use 2 whole eggs and you definitely need additional liquid (water, sf syrup and/or some oil-canola or vegetable). Hope you try again and report back.

drjlocarb · 02-16-2013, 07:07 PM

I was hoping the 2 yolks and 2 T. HWC was enough fat to make it work. Maybe I should have added more water, or more baking soda, they just needed lots of butter. It's not like I didn't eat them. I can try again tommorrow. It is the weekend.

Tweaker Geek · 02-16-2013, 07:14 PM

I made some cheezy Ritz type crackers today using drjlo's suggestions. They came out great. I'll try to get pics posted soon.

drjlocarb · 02-16-2013, 07:14 PM

Is 4 minutes too long in a waffle maker?

Yaz · 02-16-2013, 07:27 PM

Quote:

Originally Posted by drjlocarb

Is 4 minutes too long in a waffle maker?

That time sounds about right. My waffle make has a light that turns on when it's hot enough and turns off when the waffle is ready.

My mom's Norwegian waffle recipe had a runny batter. The cashew nut and coconut flour waffles I make have a runny batter as well.

I do have a few links to various low carb waffle recipes that you've reminded me I really should try out soon.

Charski · 02-16-2013, 07:46 PM

I've not tried this mix yet for waffles, but the ones I DO make (BettyR's Amazing Waffles) take just 4 minutes. That batter, however, is very thick.

This thread is amazing. All hail GINA!

Ginaaaaaa · 02-16-2013, 07:48 PM

Quote:

Originally Posted by drjlocarb

I added 2 egg yolks , plus 2 T HWC, and 2 T daVincis to the 1/2c. mix. I did take the 2 whites and whip them to hard peaks and fold them into the batter.

I have a waffle maker and cooked each waffle 4 minutes.

I just remember Buttoni has a recipe for pancakes but maybe it can be used for waffles. It looks like she used quite a bit of liquid.

1 beaten jumbo egg
1 c. mix
1/4 c. cream
and about 1 c. water for my liquid. They came out fantastic!

A Fantastic Flour Mix

Quote:

Originally Posted by Charski

I've not tried this mix yet for waffles, but the ones I DO make (BettyR's Amazing Waffles) take just 4 minutes. That batter, however, is very thick.

This thread is amazing. All hail GINA!

Awwe thanks Char!

CarenL · 02-17-2013, 07:30 AM

I tried Buttoni's pancake recipe using the mix (post #686). It made 3 pancakes that really tasted good. I'd say the only difference between these and regular wheat flour pancakes is they are more "tender" which is to say they have a slightly different mouthfeel. I found the amount of liquid just a tad too much making my batter a bit to runny, so next time I make them I will cut back, ever so slightly on that. Otherwise they were the best lc pancakes I've tasted so far.

ouizoid · 02-17-2013, 08:05 AM

betterthanflour.com now exists. no web hosting, site for awhile, but domain name is--thanks for all the advice about that.

Ginaaaaaa · 02-17-2013, 08:36 AM

Quote:

Originally Posted by ouizoid

betterthanflour.com now exists. no web hosting, site for awhile, but domain name is--thanks for all the advice about that.

That's great Ouis!!

I linked all the recipes in the sticky thread. Now we will be able to see the pics that go with the recipes and any comments about them.

Quote:

Originally Posted by CarenL

I tried Buttoni's pancake recipe using the mix (post #686). It made 3 pancakes that really tasted good. I'd say the only difference between these and regular wheat flour pancakes is they are more "tender" which is to say they have a slightly different mouthfeel. I found the amount of liquid just a tad too much making my batter a bit to runny, so next time I make them I will cut back, ever so slightly on that. Otherwise they were the best lc pancakes I've tasted so far.

Thanks for the review and tips!! Also

to the forum!

ouizoid · 02-17-2013, 08:59 AM

Quote:

Originally Posted by Ginaaaaaa

That's great Ouis!!

I linked all the recipes in the sticky thread. Now we will be able to see the pics that go with the recipes and any comments about them.

rosethorns · 02-17-2013, 10:08 AM

I love the name "Better than flour".

JMCM1 · 02-17-2013, 10:59 AM

Quote:

Originally Posted by rosethorns

I love the name "Better than flour".

Me too!
Me too!

Ginaaaaaa · 02-17-2013, 11:01 AM

Quote:

Originally Posted by rosethorns

I love the name "Better than flour".

Me three!!

I just posted some more recipe and pic links in the big batch sticky thread!

Fantastic Flour Mix Big Batch & Recipes

CarenL · 02-17-2013, 01:43 PM

Quote:

Originally Posted by Ginaaaaaa

Thanks for the review and tips!! Also

to the forum!

Thank you - I seem to be completely obsessed with this forum! I think I need a 12 step program!!

What's completely amazing is the lack of weight gain in spite of all the cakes, donuts, pies, pancakes, waffles and fudge. LOL

Ginaaaaaa · 02-17-2013, 01:52 PM

Quote:

Originally Posted by CarenL

Thank you - I seem to be completely obsessed with this forum! I think I need a 12 step program!!

What's completely amazing is the lack of weight gain in spite of all the cakes, donuts, pies, pancakes, waffles and fudge. LOL

I know what you're saying! I've been here for the last 2 or 3 days all day and night lol
I definitely am able to eat a lot more food than I used to eating this way.

You're going to love it here, everyone is so nice and helpful. If you have any questions don't be afraid to ask.

sungoddess · 02-17-2013, 03:28 PM

Quote:

Originally Posted by ouizoid

betterthanflour.com now exists. no web hosting, site for awhile, but domain name is--thanks for all the advice about that.

Quote:

Originally Posted by rosethorns

I love the name "Better than flour".

Quote:

Originally Posted by JMCM1

Me too!
Me too!

I am really excited you all like the name I put forward. I think it says it all! How fun for me.

Brendajm · 02-17-2013, 03:34 PM

I made yummy biscuits for dinner tonight by taking'1/4 cup of the mix and adding 2 tbsp almond flour and 1 tbsp butter and water and almond milk. I added the almond milk and water first till i got a thickness batter then cut in the butter. It made two nice biscuits for me and my hubby. I micro,d about 2.5 minutes. I had the batter split between 2 small pyrex dishes, then put in toaster oven and crisped up. They were very good.

CindyCRNA · 02-17-2013, 03:35 PM

I am wanting to make Sungoddesses Chai donuts. It says 2 cups of baking mix but also in the recipe calls for 2t of baking powder. There is already baking powder in the mix. Do you add 2 additional teaspoons?

sungoddess · 02-17-2013, 03:39 PM

Quote:

Originally Posted by CindyCRNA

I am wanting to make Sungoddesses Chai donuts. It says 2 cups of baking mix but also in the recipe calls for 2t of baking powder. There is already baking powder in the mix. Do you add 2 additional teaspoons?

I just responded to your PM.
When I made these, I treated the flour mix just like it was a flour replacement and not like a Bisquick mix. So I did add the extra baking powder to the recipe. I got a nice high rise using it.The first experiment with donuts I didn't use the additional BP and didn't get as good a rise. They were kind of flat. I was going to experiment again using less BP, to see if I got good results, but I have run out of supplies and am waiting for more. If you try it with less BP, and they work well, let me know and I will alter the recipe. I realize that is a lot of BP, so less is more. I would like to find just the right amount--enough just to get a good rise.

ouizoid · 02-17-2013, 03:40 PM

Quote:

Originally Posted by sungoddess

I am really excited you all like the name I put forward. I think it says it all! How fun for me.

YOU were the inspiration! I knew my team had the answer!

sungoddess · 02-17-2013, 03:47 PM

Quote:

Originally Posted by ouizoid

YOU were the inspiration! I knew my team had the answer!

It's fun! I think I will print out post #1026 and frame it!

Really Ouizoid, I wish you the best of luck with this as we will all benefit.

Ginaaaaaa · 02-17-2013, 04:15 PM

Quote:

Originally Posted by sungoddess

I am really excited you all like the name I put forward. I think it says it all! How fun for me.

It does say it all, its way Better Than Flour!!!

Congrats to you for coming up with such a great name and congrats to Ouis for developing the recipe and all the success so far and to the future!

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02-16-2013, 04:56 PM	#1051
rosethorns Very Gabby LCF Member!!! Join Date: Oct 2002 Location: Puyallup. WA Posts: 4,533 Gallery: rosethorns Stats: 252/140/150 WOE: atkins I eat non allergic food Start Date: restarted 1-07	I haven't made them yet but I'm thinking they have to be thinner to work with our flour because they puff up .

02-16-2013, 05:17 PM	#1053
ouizoid Major LCF Poster! Join Date: Nov 2007 Posts: 2,920 Gallery: ouizoid Stats: 225/165/145 WOE: JUDDD	They need some fat for sure. That seems to be key when baking with this flour. I use Mct oil but butter would be great!

02-16-2013, 06:01 PM	#1054
Callieco Senior LCF Member Join Date: Jul 2009 Location: Oregon Posts: 91 Gallery: Callieco WOE: Atkins Start Date: 020110	I made waffles using this mix and they turned out great except they were too delicate and broke apart when taking them out of the iron. I was thinking maybe the inulin made them fall apart or maybe that's what made them tender? I only used it because it was supposed to counteract the cooling of erythritol. I'm no food scientist so don't really know. I've been looking for information on how the ingredients in Ouizoid's mix interact with each other and other low carb ingredients but I haven't been able to find anything. The taste and texture of these were very, very good and not dry at all. 1/2 c mix (unflavored whey in mine) 1/8 tsp salt 1 tsp erythritol 1 tsp inulin 1 tsp splenda combined all these in one measuring cup 1 egg 1/2 cup milk 2 tbl oil 1/2 tsp vanilla mixed all these together and then added to dry. Batter was fairly thick, very similar to regular waffle batter but not runny. I spread it out over greased waffle iron so it covered almost to sides. Cooked up nice and brown and tender inside.

02-16-2013, 06:15 PM	#1055
drjlocarb Very Gabby LCF Member!!! Join Date: Feb 2010 Location: Indiana Posts: 4,166 Gallery: drjlocarb Stats: 274/231/190 WOE: vlc/NK Start Date: 1999,2003,2007,jan2010	I added 2 egg yolks , plus 2 T HWC, and 2 T daVincis to the 1/2c. mix. I did take the 2 whites and whip them to hard peaks and fold them into the batter. I have a waffle maker and cooked each waffle 4 minutes.

02-16-2013, 06:17 PM	#1056
Ginaaaaaa Major LCF Poster! Join Date: Mar 2009 Location: Maine Posts: 2,184 Gallery: Ginaaaaaa Stats: 184/177/163/158 WOE: Low Carb Start Date: April 2009	I think it needs either more liquid, eggs or fat. Narrowed it down to 3 things, that helps lol I've made waffles using protein powder and coconut flour and they do come out kind of delicate but they didn't fall apart.

02-16-2013, 06:43 PM	#1058
Tweaker Geek Major LCF Poster! Join Date: Jun 2002 Location: USA Posts: 2,703 Gallery: Tweaker Geek	I agree with Gina, I'd use 2 whole eggs and you definitely need additional liquid (water, sf syrup and/or some oil-canola or vegetable). Hope you try again and report back.

02-16-2013, 07:07 PM	#1059
drjlocarb Very Gabby LCF Member!!! Join Date: Feb 2010 Location: Indiana Posts: 4,166 Gallery: drjlocarb Stats: 274/231/190 WOE: vlc/NK Start Date: 1999,2003,2007,jan2010	I was hoping the 2 yolks and 2 T. HWC was enough fat to make it work. Maybe I should have added more water, or more baking soda, they just needed lots of butter. It's not like I didn't eat them. I can try again tommorrow. It is the weekend.

02-16-2013, 07:14 PM	#1060
Tweaker Geek Major LCF Poster! Join Date: Jun 2002 Location: USA Posts: 2,703 Gallery: Tweaker Geek	I made some cheezy Ritz type crackers today using drjlo's suggestions. They came out great. I'll try to get pics posted soon.

02-16-2013, 07:14 PM	#1061
drjlocarb Very Gabby LCF Member!!! Join Date: Feb 2010 Location: Indiana Posts: 4,166 Gallery: drjlocarb Stats: 274/231/190 WOE: vlc/NK Start Date: 1999,2003,2007,jan2010	Is 4 minutes too long in a waffle maker?

02-16-2013, 07:46 PM	#1063
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 33,864 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	I've not tried this mix yet for waffles, but the ones I DO make (BettyR's Amazing Waffles) take just 4 minutes. That batter, however, is very thick. This thread is amazing. All hail GINA!

02-17-2013, 07:30 AM	#1065
CarenL Senior LCF Member Join Date: Jan 2013 Location: Kansas City, MO Posts: 93 Gallery: CarenL Stats: 125/121/110 WOE: HFLC GF SF Start Date: Nov 2012	I tried Buttoni's pancake recipe using the mix (post #686). It made 3 pancakes that really tasted good. I'd say the only difference between these and regular wheat flour pancakes is they are more "tender" which is to say they have a slightly different mouthfeel. I found the amount of liquid just a tad too much making my batter a bit to runny, so next time I make them I will cut back, ever so slightly on that. Otherwise they were the best lc pancakes I've tasted so far.

02-17-2013, 08:05 AM	#1066
ouizoid Major LCF Poster! Join Date: Nov 2007 Posts: 2,920 Gallery: ouizoid Stats: 225/165/145 WOE: JUDDD	betterthanflour.com now exists. no web hosting, site for awhile, but domain name is--thanks for all the advice about that.

02-17-2013, 10:08 AM	#1069
rosethorns Very Gabby LCF Member!!! Join Date: Oct 2002 Location: Puyallup. WA Posts: 4,533 Gallery: rosethorns Stats: 252/140/150 WOE: atkins I eat non allergic food Start Date: restarted 1-07	I love the name "Better than flour".

02-17-2013, 03:34 PM	#1075
Brendajm Major LCF Poster! Join Date: May 2004 Location: lancaster, Pa Posts: 1,601 Gallery: Brendajm Stats: 130/117/115 WOE: was atkins, now maintenance Start Date: march, 2004	I made yummy biscuits for dinner tonight by taking'1/4 cup of the mix and adding 2 tbsp almond flour and 1 tbsp butter and water and almond milk. I added the almond milk and water first till i got a thickness batter then cut in the butter. It made two nice biscuits for me and my hubby. I micro,d about 2.5 minutes. I had the batter split between 2 small pyrex dishes, then put in toaster oven and crisped up. They were very good.

02-17-2013, 03:35 PM	#1076
CindyCRNA Always on, slightly off Join Date: Jan 2009 Location: Midwest Posts: 5,249 Gallery: CindyCRNA Stats: 152/132/121 Currently 120's lbs, 5'7" 51 years old WOE: 40%/25%/35% (F,P,C 1700 calories/day) Start Date: Raising carbs 1/10	I am wanting to make Sungoddesses Chai donuts. It says 2 cups of baking mix but also in the recipe calls for 2t of baking powder. There is already baking powder in the mix. Do you add 2 additional teaspoons?