Polydextrose Recipes

[magnamater]

Sorry about the thread jack. . .but I teach mythology as part of my class, and there is a King Polydectes in the Hercules story. I found myself calling him polyD. . .and laughing at my own pun. . .

Sorry. . .about the thread jack.

[Kevinpa]

Originally Posted by magnamater

I found myself calling him polyD. . .and laughing at my own pun. . ..

I bet you get quite a few blank stares from the kids while they are thinking who is this wacko lady.......lol

[magnamater]

Originally Posted by Kevinpa

I bet you get quite a few blank stares from the kids while they are thinking who is this wacko lady.......lol

Absolutely. . .but they expect. . .well, eccentric. . .I tell 'em that the first day of school. . .

Not boring, my class, well, at least not for me!

[theislandgirl]

Sounds SO hip hop!

[magnamater]

Jude, don't know about the hip part. . .but I am hoppin'! (most of the time!)

Actually I got it wrong. . .it's Perseus' story. . .I just failed my own test! Yeeeesh!

[cookymonster]

Originally Posted by scott123

Brownies (CandidCam)
(Makes 12 servings)

4 oz unsweetened chocolate
1.5 sticks unsalted butter
3 eggs
1C polydextrose
1tsp. liquid Splenda (adjust to taste)
1T vegetable glycerine
1tsp. vanilla extract
.5C erythritol
.5C vanilla Designer Whey Powder
1C Carbquik
.5C SF Choc Chips
.5 - 1C chopped nuts (optional)

Preheat oven to 350. Melt chocolate and butter over low heat in double-boiler (preferred method) or microwave. Allow to cool a bit prior to adding to rest of batter.

While butter and chocolate are melting combine eggs and polydextrose using mixer. Once combined, mix in glycerine, liquid Splenda, and vanilla. Next add erythritol, whey powder, and Carbquick, mixing well after adding, and scraping sides and bottom of bowl well.

Add butter and chocolate mixture and beat well. Once well incorporated, add chocolate chips and nuts. Bake 30 mins, or until toothpick comes out clean, in a 6x9 pan.

the whey protein powder...will any protein powder work?

[cookymonster]

Originally Posted by scott123

Gingersnaps (Criosa)

1 cup polydextrose (dissolve in the heated water, cool)
6 tablespoons water, heated
3/4 cup sweetener (1/2 Splenda-2 T. Erythritol-2 T. Diabetisweet)
1 tablespoon molasses
1/4 cup coconut oil
1/2 teaspoon vanilla
1 1/2 cups plus 2 T. almond flour (2 1/2 c. total flour)
3/4 cup Wheat Protein Isolate
2 tablespoons resistant starch (or extra almond flour)
1 1/2 teaspoons egg white powder
1 teaspoon xanthan gum
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves

1. Dissolve the polydextrose in the hot water, set aside to cool.
2. Preheat oven to 350 degrees.
3. Cream together the sweeteners, molasses, coconut oil, and vanilla in a large bowl, as best as you can.
4. In another large bowl combine the flours, baking soda, ginger, salt, cinnamon, and cloves.
5. Pour the dry mixture into the wet mixture and beat while adding the polydextrose/water. Continue to mix until ingredients are incorporated.
6. Measure a heaping teaspoon of dough at time. Roll the dough into a little ball between the palms of your hands. Flatten slightly with the back of a spoon dipped in splenda/ery/diabeti sweet mixture.
7. Bake cookies for 10-14 minutes or until edges begin to brown. Cool on a rack. They will be crispy when cool.

Allow plenty of room between cookies, as they will spread out. But this is what will make them nice and crunchy. Makes about 100 cookies.

2 tablespoons resistant starch (or extra almond flour)

resistant wheat or corn starch? and whats wheat protein isolate...and do if thats what i use, do i buy the 5000 or 8000? (i'm seeing all of this on netrition)

[cookymonster]

Originally Posted by scott123

Gingersnaps (Criosa)

1 cup polydextrose (dissolve in the heated water, cool)
6 tablespoons water, heated
3/4 cup sweetener (1/2 Splenda-2 T. Erythritol-2 T. Diabetisweet)
1 tablespoon molasses
1/4 cup coconut oil
1/2 teaspoon vanilla
1 1/2 cups plus 2 T. almond flour (2 1/2 c. total flour)
3/4 cup Wheat Protein Isolate
2 tablespoons resistant starch (or extra almond flour)
1 1/2 teaspoons egg white powder
1 teaspoon xanthan gum
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves

1. Dissolve the polydextrose in the hot water, set aside to cool.
2. Preheat oven to 350 degrees.
3. Cream together the sweeteners, molasses, coconut oil, and vanilla in a large bowl, as best as you can.
4. In another large bowl combine the flours, baking soda, ginger, salt, cinnamon, and cloves.
5. Pour the dry mixture into the wet mixture and beat while adding the polydextrose/water. Continue to mix until ingredients are incorporated.
6. Measure a heaping teaspoon of dough at time. Roll the dough into a little ball between the palms of your hands. Flatten slightly with the back of a spoon dipped in splenda/ery/diabeti sweet mixture.
7. Bake cookies for 10-14 minutes or until edges begin to brown. Cool on a rack. They will be crispy when cool.

Allow plenty of room between cookies, as they will spread out. But this is what will make them nice and crunchy. Makes about 100 cookies.

extra virgin or regular virgin coconut oil?

[crazywoman-n-wy]

cookymonster, I'll try to answer as best I can.

Originally Posted by cookymonster

the whey protein powder...will any protein powder work?

Sorry, I'm not sure about this. Hopefully someone else will answer.

Originally Posted by cookymonster

2 tablespoons resistant starch (or extra almond flour)
resistant wheat or corn starch? and whats wheat protein isolate...and do if thats what i use, do i buy the 5000 or 8000? (i'm seeing all of this on netrition)

I would say either will work. I kinda think that when that recipe was made up, most were using the corn starch version. But the wheat might work as well or better.
You said you found the wheat protein isolate on Netrition, I think they can explain it better than I can. But the type would be the 5000.

Originally Posted by cookymonster

extra virgin or regular virgin coconut oil?

Personally I'd use extra light. (or regular) I wouldn't use extra virgin in the brownies, as I think it would be rather strong, and an odd taste in brownies. But this is very much a to your own taste thing.

Hope this helped at least some.

[cookymonster]

that helped a bunch. thanks for your help! i'm new to the site and this whole baking technique. can't wait to try all the goodies.

[gallard]

subscribing