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primroselane 04-23-2013 09:31 PM

LC-Pasta Flour
 
Has anyone tried LC pasta flour? According to the label, it has 1g net carbs/ 1/4 serving. Sounds good, right? Add eggs and olive oil, and ta da... noodles. Yes, I'm going to have to try it... anyone know if I'm headed for disappointment?

Strawberry 04-23-2013 09:39 PM

Never heard of it.

If you are really craving pasta, I would go with Dreamfields pasta. It would be a lot less work, and its cheap (about 2 bucks a box), and tastes identical to regular pasta.

Geekin' in Utah 04-24-2013 12:52 AM

The dreamfield's pasta is a complete scam. If it's too good to be true, it probably is.

Moore on Dreamfieldsgate | DietDoctor.com

Make sure to read the other articles he links to.

I would be very cautious about "LC pasta flour". Without knowing what it actually is, I can't make an informed statement, though.

EDIT: I just looked at it. That 1g NC is for a 1/4C of the flour, which isn't going to make much pasta. However, as a small side on a stricter WOE or more on a less-strict, it might not be too bad.

Come back here and post about it if you try it.

kiwistars 04-24-2013 01:00 AM

the web says it is wheat protein isolates,oat fibre,flaxmeal and vital wheat gluten.There is also bread flours and cake flours.Some might upset sensitive stomachs but the theory sounds valid.

kiwistars 04-24-2013 01:02 AM

netrition has it.

tulipsandroses 04-24-2013 12:13 PM

I only use it to make lasagna. If you are looking for a traditional pasta taste, you will probably be disappointed. Tastes more like a home made whole wheat type pasta. However, Its pretty good in lasagna though under layers of cheesy, meaty goodness.

By the way, LC Foods products are pretty high in fiber, so for me, even though the serving sizes appear small, they are typically pretty filling especially when fat is added. My favorite product is their pizza flour. It is hands down the best LC pizza crust ever.

primroselane 04-24-2013 10:44 PM

Wasn't feeling well today, so I didn't get a chance to try making some pasta, but I will be sure and post how it turns out when I do get a chance to try it out.
Tulip... thanks for posting about the pizza flour. I was really tempted to get some of that too, but thought one experiment at a time was enough. I'll be able to buy it with more confidence now. Thanks!

Girlieschmoo 04-25-2013 07:33 AM

The LC pasta flours are not my favorite. I made bagels and noodles with it..the taste is similar to carbalose...just kinda off. The texture for the pasta was good enough to cut into linguine (not too fragile) and the bagel had a very "normal" mouthfeel for a bagel, although it tended toward the tough side (that might have been because I made them too small?) However, their snickerdoodle cookie mix and raspberry scone mix are pretty good and I LOVE the LC milk powder...use that for many things.

Just tried the marshmallow mix and that was probably my favorite. It turns into great marshmallow fluff (didn't try to get it to set-up), has great flavor and mouthfeel. Made Whey Crisp Peanut Butter Bars...very good.

primroselane 04-26-2013 10:41 PM

The pasta maker is assembled and sitting on the counter waiting for me to feel better and try a batch. Maybe half a batch would be safer for me to start with, but I do promise to report on the results, maybe even post a pic of they aren't too ugly. lol

Chuck41 04-27-2013 07:55 AM

I made LC bread in the bread maker yesterday. It works well mixind and raisig the bread, but not so much cooking it. Leaes it not completely done. If I set it on manual it will prepare it for me to place in a pan to do the final rising nd bake which works better.


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