Some help getting carb count totals please

[JackiCWa]

I'm working on a recipe and I've come up with a mix I'm trying. I want to cut down on the amount of wheat gluten in my muffins.
What I did was mix together equal parts ground flax, ground walnuts and wheat bran. In my recipe I used 1 cup of this mix and 1/2 cup gluten.

What I need is some help getting the counts on:
1/4 cup gr walnuts
1/4 cup wheat bran
The flax meal is free

I can find the carb counts on the whole nuts but not the meal. And I lost my count on the bran.

Thanks for any help.

[JackiCWa]

Ok...best I came up with for my new muffins is 4.5 EC per muffin. And these are nice size.

Mixed together for a mix:
1 cup wheat bran
1 cup flax meal
1 cup ground walnuts (raw ones cancel out the carb)
Store in a plastic container.

For recipe:
1/2 cup wheat gluten
1 cup of the mix (above)
1/2 tsp salt

[JackiCWa]

Ok...that was weird. I didn't post that. It just happened.
here's the recipe again

Mixed together for a mix:
1 cup wheat bran
1 cup flax meal
1 cup ground walnuts (raw ones cancel out the carb)
Store in a plastic container.

For recipe:
Mix in bowl
1/2 cup wheat gluten
1 cup of the mix (above)
1/2 tsp salt
1 tsp baking powder
1 tsp xanthan gum

Mix in small bowl:
1/4 cup cream
3/4 cup water
2 large eggs

mix the wet into the dry until blended and smooth.
Ladle into sprayed muffin tins by 1/4 cup each.

Bake at 350 for 20 minutes. by my count 4.5 EC per muffin.

If you wanted to make these sweet you could use sugar free davinci syrup (flavor of choice) in place of the water.

The texture turned out really nice.

[shawneesioux]

Hey, Jacki...thanks for posting this recipe.

As you know, I have never counted my Carbs from DAY ONE...LOL....but all your ingredients are LC and I know your recipes are great, so I just figure its a Low Carb Keeper!

Hate to disagree with my fav Baker, but I think there's fewer carbs per muffin, unless you are using a lg. SIX muffin pan, Huh?
Hehee, whatever the case, I know these are tryly LC, and will be mighty tastey!

I have it printed out, and since this whole week will be cooler and rainy, I'll get to try it. YUM!

Shawnee

[JackiCWa]

Ummmmmmm, I used the six muffin pan.

[shawneesioux]

LOL ..that makes sense!
I have been experimenting with baking in the Nuker; have found so far that a recipe takes less liquids and "risers", ie, BP and /or BS, than conventional oven method. Also take them out BEFORE they are done, as they keep on cookin' for awhile after removal.

See ya for Lunch tomorrow

Shawnee

[LoveMontana]

They sound wonderful!!
So you used the big muffin pans? I haven't tried those with a low carb muffin yet but will.

My wheat gluten is 36 carbs per 1/4 cup ( Arrowhead Mills brand)

wheat bran Arrowhead Mills... 60 per 1/4 cup YIKES!!

walnut meal 45 carbs per cup.

[JackiCWa]

36 carbs per 1/4!!! Wow! The Bob's Red Mill is only 6 per 1/4.
Maybe you can find some of that brand?
I used one of these muffins to make hubbie an egg/cheese sammich for his lunch today.
As for the walnut meal carb count I got---I based it on what the analysis at the store gave. For raw walnuts it was 3 gr carb and 3 gram fiber per serving. So, doesn't that cancel out? I hope so!

[shawneesioux]

LOL...this is why I don't count carbs, too much discrephancy and confusion....


Bob's Red Mill wheat bran.

1/4C has:

Total Carbohydrate 10g
Dietary Fiber 6g

SO this makes 4 ECC per 1/4 C, or 16 ECC for a whole cup.


..........................................
Montana, I'm wondering if you have Vital wheat gluten (which runs from 40-48 by brand per Cup) or if ya have HIGH wheat gluten, which is very high carb.

This is for VITAL wheat Gluten; it shows 1 TBLS =3 Carbs...multiply that by 16 TBLS to get 1 Cup @48 Carbs per cup


Name: Vital Wheat Gluten

Brand: Arrowhead Mills Flours & Meals

Description:
Wheat gluten, the "Substance that Binds". Gluten is the natural protein portion of the grain and is separated from whole wheat with pure water. It is responsible for the stretchiness of dough and for the shapes that baked goods hold. That is why it is the secret ingredient of professional bakers who use it for producing doughs, breads, rolls, and pastries. Dairy free, sodium free, cholesterol free, fat free. All natural - no artificial anything!

Wheat gluten provides:
•Higher Rising Baked Goods
•Improved Shape
•Enhanced Flavor
•Additional Protein
•Extended Freshness

Ingredients:
Vital wheat gluten.

Nutrition Facts:
Serving Size 1 Tbsp. (9g)
Servings Per Container: About 31
Calories 35
Calories from Fat 0
Total Fat 0g
Saturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Potassium 5mg
Total Carbohydrates 3g
Dietary Fiber 0g
Sugars 0g
Protein 5g

....................

Walnuts that ya grind yourself are kinda like Flax...you can get from ZERO to several carbs per cup, depending on the source.

Fitday says 8 ECC per cup for plain Walnuts, but packaged and bulk walnut meats say the Fiber is the same count as the carbs...
................
My opinion is that Wheat Bran is very LC, Vital wheat gluten is certainly ok, and walnuts are darn near "free"

Happy Baking, everyone.

Shawnee

[JackiCWa]

Thanky Pal O'Mine

[LoveMontana]

Holy Chit!!! I got lazy and looked in my carb counter for the stuff rather than run upstairs and look at my stuff in the pantry. Yes I have Vital Wheat Gluten and the carb counts match what you posted Shawnee. Next time I'll look at my box rather than trust the book I have here. Damn!! Sorry about that.

[shawneesioux]

AWwww, Montana, Chit happens