Substitution 911

Suebird · 05-14-2003, 03:28 PM

I have a recipe for a pie "crust" that I want to LC, but I want some opinions on the best substitution.

the crust:
4 egg whites, room temp
1 1/3 cup sugar
2 tsp cornstarch
2 tsp white vinegar
3/4 tsp vanilla extract

Preheat oven to 450
Grease 9 inch pie pan

To make the meringue, beat egg whites with a mixer until soft peaks form. In a separate bowl, mix the sugar & cornstarch together, then add 2 T at a time to the egg whites, beating well between each addition. After the third addition, add the vinegar. Before the last addition, add the vanilla. Place into pie pan and press against sides to form a pie crust. Place in oven and turn off heat. Leave in oven at least 3 hours.

So, any ideas about the cornstarch, would guar gum work as a stabilizer?

I plan to use combo of Splenda & erythritol for the sugar.
and I promise to post the rest of the recipe & results once I do it

CarolynF · 05-14-2003, 03:57 PM

Guar gum sounds good to me. I don't know if I would use the
whole 2 tsps. though, because when I used xanthan gum, it
goes a long way. Let us know how this turns out. I might
spray my pan if I were you, so it doesn't stick.

Good luck..

WI_SLEDDOGS · 05-14-2003, 05:02 PM

I am interested in how this turns out as well. Thanks@

jlatislaw · 05-14-2003, 05:34 PM

I don't think I'd use guar in this recipe. I would probably use 1/2 t. cornstarch and 1/2 t. cream of tartar. Together they would only amount to 2 carbs.
JL

mews · 05-15-2003, 05:55 AM

Sounds like a good receipe sure would love to get the results also.

05-14-2003, 03:28 PM	#1
Suebird Senior LCF Member Join Date: Jul 2002 Location: W. Kentucky Posts: 691 Gallery: Suebird WOE: Atkins	Substitution 911 I have a recipe for a pie "crust" that I want to LC, but I want some opinions on the best substitution. the crust: 4 egg whites, room temp 1 1/3 cup sugar 2 tsp cornstarch 2 tsp white vinegar 3/4 tsp vanilla extract Preheat oven to 450 Grease 9 inch pie pan To make the meringue, beat egg whites with a mixer until soft peaks form. In a separate bowl, mix the sugar & cornstarch together, then add 2 T at a time to the egg whites, beating well between each addition. After the third addition, add the vinegar. Before the last addition, add the vanilla. Place into pie pan and press against sides to form a pie crust. Place in oven and turn off heat. Leave in oven at least 3 hours. So, any ideas about the cornstarch, would guar gum work as a stabilizer? I plan to use combo of Splenda & erythritol for the sugar. and I promise to post the rest of the recipe & results once I do it

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05-14-2003, 03:57 PM	#2
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 36,945 Gallery: CarolynF Stats: 195/141/139 WOE: Eat Fat, Get Thin Start Date: January 2001	Guar gum sounds good to me. I don't know if I would use the whole 2 tsps. though, because when I used xanthan gum, it goes a long way. Let us know how this turns out. I might spray my pan if I were you, so it doesn't stick. Good luck..

05-14-2003, 05:02 PM	#3
WI_SLEDDOGS Senior LCF Member Join Date: Jan 2003 Location: Fox Valley , Wisconsin Posts: 109 Gallery: WI_SLEDDOGS WOE: Low Carb	I am interested in how this turns out as well. Thanks@

05-14-2003, 05:34 PM	#4
jlatislaw Major LCF Poster! Join Date: Jul 2002 Location: SW Mich Posts: 1,497 Gallery: jlatislaw WOE: JUDDD Start Date: June 18, 2012	I don't think I'd use guar in this recipe. I would probably use 1/2 t. cornstarch and 1/2 t. cream of tartar. Together they would only amount to 2 carbs. JL

05-15-2003, 05:55 AM	#5
mews Senior LCF Member Join Date: Dec 2002 Location: Chicago Posts: 229 Gallery: mews	Sounds like a good receipe sure would love to get the results also.