A Fantastic Flour Mix

[dmburk]

Yes. To the original posted recipe.

[Ginaaaaaa]

Today I made a gingerbread cake and a white cake. I used gingerbread flavor drops and cinnamon for the gingerbread cake and cake batter flavor drops and vanilla for the white cake. They were both very yummy!! I made a cream cheese frosting to frost them.

[Callieco]

I pre-made a large quantity of this mix a couple weeks ago and hadn't used it, thinking I was going to be disappointed again - until this morning. Made biscuits and sausage gravy for family and decided to try the mix and make a biscuit. Oh my gosh, this is fantastic! I'm a supertaster and find I just can't eat most low carb substitutes but this tasted like a REAL biscuit. I melted butter in the bottom of custard dish and added 1/4 c mix and dribbled milk keeping the batter thick and kind of lumpy on top like a drop biscuit dough. I nuked it until it felt crusty on top. I'm amazed at how similar they are in taste and texture to Bisquick. A little denser but no weird aftertaste or smell. Can't wait to try making cupcakes. Thanks Ouizoid - amazing recipe.

[ouizoid]

Originally Posted by Callieco

I pre-made a large quantity of this mix a couple weeks ago and hadn't used it, thinking I was going to be disappointed again - until this morning. Made biscuits and sausage gravy for family and decided to try the mix and make a biscuit. Oh my gosh, this is fantastic! I'm a supertaster and find I just can't eat most low carb substitutes but this tasted like a REAL biscuit. I melted butter in the bottom of custard dish and added 1/4 c mix and dribbled milk keeping the batter thick and kind of lumpy on top like a drop biscuit dough. I nuked it until it felt crusty on top. I'm amazed at how similar they are in taste and texture to Bisquick. A little denser but no weird aftertaste or smell. Can't wait to try making cupcakes. Thanks Ouizoid - amazing recipe.

Where's the "Like" button!!

[Tilly]

Originally Posted by Barbo

FABULOUS FLOUR MIX BROWNIES SF/GF
The original mix was posted by Quizoid. A wonderful
Low Carb Friends cook. She made the formula to have
a nice big filling cake. She bakes it in the microwave for
3 minutes. I decided that because everyone had made it
into a 3 minute cake in the microwave, I was craving
a baked dense fudgy brownie in the oven. So this is my tweak.
*Sweetness is up to the baker.

FABULOUS FLOUR BROWNIES
Preheat oven to 350
Prepare a 7.5" by 5" Pyrex baking dish
Makes 9 brownies

Sift into a medium bowl:
2 tbs. OAT FIBER (NOT FLOUR)
2 tbs. coconut flour
1/4 tsp. salt
1 tbs. vanilla protein powder (I use J.Robb)
1 tbs. egg white powder
2 tbs. dark cocoa powder sf
1 tbs. sugar free cocoa mix (optional)
1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. glucomannan powder, I use NOW brand (Konjac Root)
*1-3 tbs. powdered (erythritol) (in coffee grinder)
AFTER SIFTING WELL AND MIXING
Liquid and fat:
In a small saucepan place:
1 tbs. butter
1 tbs. oil your choice (I had macadamia nut)
1/4 c. SF Torani or DV French vanilla flavoring
1/4 c. heavy whipping cream

Bring liquid almost to a boil.
Pour over dry ingredients and mix quickly.
Batter will puff up. Place immediately into your
prepared pan. My oven baked it to perfection in
10 minutes. Cool 3/4 of the way. Cut into 9 squares.

While brownies are baking, **grind some more erythritol
into powder. Place powder into a small pan for dredging.
Dredge each brownie into powdered 'sugar' and coat well.

I use an **old coffee bean grinder and it makes powdered sugar
in just minutes.


Options: sf chocolate chips, toasted nuts. Whatever you
can dream up.

Barbo, do you have a picture of these? Also, are these cake-like or gooey? (I like the gooey, type better). Thank you for posting this!

[Ginaaaaaa]

I made 4 different flavors today. The white and gingerbread were the same as the ones I made yesterday, and I also made chocolate and apple pie flavored. I made a cream cheese frosting and then I put some frosting in 4 bowls and flavored them with the same flavor drops that I used to flavor the cakes. I used peppermint to flavor the frosting for the chocolate cupcakes.

The white cake tastes a lot like angel food cake to me. I ate one of these for brunch with a cup of coffee and I wasn't hungry all day!! I get two big cupcakes from the recipe in the original post. I love having the different flavors for variety. I still can't believe how yummy these are and the texture is just like regular cake!!

The picture doesn't do these cupcakes justice, they taste way better than they look!! Lol
If you haven't tried these yet, you are missing out! I'm thinking about making a triple or quadruple batch and baking it in a cake pan in the oven to have for dessert at our family Christmas party. Just need to decide which flavor I want to do lol

I can't thank you enough for this recipe Ouizoid!!

[JMCM1]

I have made this cake several times - I just realized I'm not subscribed to this thread.

THIS.
IS.
CAKE!!!

So good, such a "treat" without guilt.

And I haven't even tried chocolate - so I'm looking forward to this yet again.
Thank you so much for this great recipe.

[ouizoid]

you are most welcome Judy! I get a kick out people's love for this recipe!

[Buffy45]

I finally figured out that I was cooking it tooo long and that was making it to dry, I cut back the microwave time to 2 min 40 seconds and it was perfect for my microwave. I want to try chocolate next time too.

[PaminKY]

I am so loving this flour mixture and am making notes of everybodies experiments. Thanks so much Barbo for the brownie recipe, I've been wanting to try this in the oven but haven't had a chance yet.

I haven't tried many different versions yet since I so love the cinnamon roll one that I can't stop making it yet but I after seeing the new Krispy Kreme Red Velvet doughnuts at the gas station the other day I'm itching to try that and use the Lorann Red Velvet Bakery Emulsion I bought but haven't used.

Thanks again Ouizoid, I love this flour mix, it's the best. I love that it doesn't use flax, I just don't like the feel of flax on my teeth and just find the taste a bit funny.

[JMCM1]

Originally Posted by Callieco

I pre-made a large quantity of this mix a couple weeks ago and hadn't used it, thinking I was going to be disappointed again - until this morning. Made biscuits and sausage gravy for family and decided to try the mix and make a biscuit. Oh my gosh, this is fantastic! I'm a supertaster and find I just can't eat most low carb substitutes but this tasted like a REAL biscuit. I melted butter in the bottom of custard dish and added 1/4 c mix and dribbled milk keeping the batter thick and kind of lumpy on top like a drop biscuit dough. I nuked it until it felt crusty on top. I'm amazed at how similar they are in taste and texture to Bisquick. A little denser but no weird aftertaste or smell. Can't wait to try making cupcakes. Thanks Ouizoid - amazing recipe.

Hi Callie

The biscuits were made from the original recipe? Mine has a vanilla flavor to start.

Thanks in advance!

[PaminKY]

I think when I make up a big batch I will use unflavored protein powder and then just add vanilla if I need it in sweet applications and then the vanilla won't affect the taste of savory items.

[JMCM1]

Originally Posted by PaminKY

I think when I make up a big batch I will use unflavored protein powder and then just add vanilla if I need it in sweet applications and then the vanilla won't affect the taste of savory items.

Good idea - I've been making them one-at-a-time. This is so good I think I will just make up a big batch and leave it neutral.
Thanks!

[sungoddess]

Originally Posted by PaminKY

I think when I make up a big batch I will use unflavored protein powder and then just add vanilla if I need it in sweet applications and then the vanilla won't affect the taste of savory items.

That's what I do too. I also leave out the optional 1 Tbs erythritol of course. One individual serving of the mix weighed out at 3.9 ounces for me.

[PaminKY]

Originally Posted by sungoddess

That's what I do too. I also leave out the optional 1 Tbs erythritol of course. One individual serving of the mix weighed out at 3.9 ounces for me.

Forgot about the erythritol, I would leave it out too. Thanks for the weight amount.

[JMCM1]

Originally Posted by PaminKY

Forgot about the erythritol, I would leave it out too. Thanks for the weight amount.

Thank you!

[ouizoid]

I made an eggnog flavoured version today--used some eggnog davinci's, some ground nutmeg and a little half n' half. Soooo good!

[Buffy45]

When I have time to cook again, will make up a big batch of unflavored. Heck, I should just take the time to do it now, but I don't have any unflavored protein powder on hand and I don't think I want vanilla biscuits,

Eggnog sound yummo

[JMCM1]

Originally Posted by Buffy45

When I have time to cook again, will make up a big batch of unflavored. Heck, I should just take the time to do it now, but I don't have any unflavored protein powder on hand and I don't think I want vanilla biscuits,

Eggnog sound yummo

I know - it DOES sound so good to have eggnog. I was very excited to see that because I actually do have a bottle of the DaVinci eggnog flavor! Yay!

[Vilya]

Originally Posted by Ginaaaaaa

Today I made a gingerbread cake and a white cake. I used gingerbread flavor drops and cinnamon for the gingerbread cake and cake batter flavor drops and vanilla for the white cake. They were both very yummy!! I made a cream cheese frosting to frost them.

Are you using Capella drops for the different flavors?

I want to lick the screen, your picture looks so good!

[Ginaaaaaa]

Originally Posted by Vilya

Are you using Capella drops for the different flavors?

I want to lick the screen, your picture looks so good!

Thank you, I'm not that good at taking pics but I know people like to see them before trying a recipe.

I do use the Capella drops and it only takes a few drops to flavor the cakes. I will be ordering more flavors to try. I really love how versatile this recipe is and it's nice to see all the different combinations and uses for it.

I think I will get some davinci syrups for flavoring and sweetening at the same time.

[Buffy45]

IN the capella drops, would you recommend the cake batter or the vanilla cupcake? The gingerbread might be nice too. Heck, all of them sound good.

[Ginaaaaaa]

I have tried both the cake batter and gingerbread and they are yummy. I haven't tried the vanilla cupcake yet but I bet it would be good too. So many flavors to try!!

[Callieco]

Hi JMCM1 ..didn't see your message before now. I did use the base mix but I don't use vanilla whey. I used Bob's Red Mill Whey and I didn't add any other flavorings except the butter on the bottom and the milk in the mix. I microwaved until it was firm on top -actually felt a little crusty to me. It was a little on the drier side so it seemed more biscuity.

I've been experimenting making chocolate chip pecan cookies with this mix. First batch came out perfect as far as texture - crispy and so much like the real thing I was excited. The taste was good but the cooling effect of the erythritol was overpowering. I then tried it by mixing 50/50 E and Inulin and they tasted excellent - cooling all but gone - but were way, way too soft. This mix would make a fantastic cookie if I could figure out the sweetening...if anyone has any ideas I'd love to hear them.

[Ginaaaaaa]

I like using Bobo's sweetener blend

1 cup erythritol
1 cup Splenda
1/8 tsp Stevia

[JMCM1]

Originally Posted by Callieco

Hi JMCM1 ..didn't see your message before now. I did use the base mix but I don't use vanilla whey. I used Bob's Red Mill Whey and I didn't add any other flavorings except the butter on the bottom and the milk in the mix. I microwaved until it was firm on top -actually felt a little crusty to me. It was a little on the drier side so it seemed more biscuity.

I've been experimenting making chocolate chip pecan cookies with this mix. First batch came out perfect as far as texture - crispy and so much like the real thing I was excited. The taste was good but the cooling effect of the erythritol was overpowering. I then tried it by mixing 50/50 E and Inulin and they tasted excellent - cooling all but gone - but were way, way too soft. This mix would make a fantastic cookie if I could figure out the sweetening...if anyone has any ideas I'd love to hear them.

Thanks so much - I am anxious to taste the biscuit. I have unflavored whey protein isolate - I bet that will work. (unless someone tells me otherwise )

[ouizoid]

OMG. I made the BEST cookies I've had since starting LC. 1/2 c of my flour mix, 1.5 Tbs butter, 1 egg, 1/4 c half n half, 1/3 cup sweetener mix, 1/2 cup cranberries, 1/4 cup pecan bits. mix til batter is thick like cookie dough and drop onto cookie sheet by spoonful. Bake at 350 about 12 minutes or until brown on top. Indistinguishable from high carb cookies.

[JMCM1]

As much as I love love love love love the people on my "home" thread, this is surely my new favorite thread.

[Callieco]

Ouizoid, what did you use for sweetener? Were the cookies soft or crisp? I didn't use eggs in my attempts and I added baking soda. The first batch had a texture so close to the real thing I couldn't believe it - they were crisp and golden and I was sooo excited - until they cooled and the erythritol just killed the taste for me. Even after two days the texture is good. This 'flour' is just brilliant.

Gina, I'm going to try that mix of sweeteners. I was using splenda syrup as my wet but maybe I'll just use milk or water and see if I can get the same result I did the first time, without the cooling - thanks.

[ouizoid]

I make brown sugar by mixing erythritol and molasses. My sweetener is 1/2 ideal brown and 1/2 my e mix. I'll have to try your baking soda addition!