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Old 08-24-2012, 04:21 PM   #271
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would like a bread recipe using the carbalose flour
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Old 08-29-2012, 06:38 PM   #272
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Try the sticky thread Memorial to Kevinpa: His Best Recipes

Here's a link:

Kevin's Bread, Biscuit, Bun & Roll Recipes

you need a lot of ingrediants you can buy from Netrition, but it's worth the time and trouble (start with post #7), links will take you to long threads with many different types of tweaks, but Kevin's recipes are life savers.
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Old 09-01-2012, 03:26 PM   #273
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Breading mix

My husband and I started low carb just a couple of months ago (his medical tests came back bad enough to scare him, so he finally started taking his health seriously! LOL!) Anyway, one of the things we have missed is a good breading recipe. I finally hit on using 1/2 carbalose flour, and 1/2 almond flour, and adjusting the spices, depending on what I am cooking {pork, (mostly just garlic and pepper), chicken, (hidden valley dressing mix, or italian dressing mix), fish(tiny bit of cornmeal, salt, pepper, garlic, cayenne pepper or lemon pepper)etc.} I use a beaten egg and a little water (couple T per egg), or the breading gets too thick, and is not as good. But this mix makes breaded things that taste better than my old recipies using regular wheat flour. More filling, and more satisfying too.
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Old 01-12-2014, 12:24 PM   #274
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Thank you.

I've lurked for a while, just joined. I used this recipe in my KitchenAid pasta attachment, and had wonderful, tender ravioli. This has made our list of treat meals.


Quote:
Originally Posted by CarolynF View Post
Perfect Pasta

1 cup of Carbalose
pinch of salt
1 egg
1 Tbs. olive oil
1 Tbs. water

In a small bowl, place your Carbalose, and salt..Now make a well in the middle
and drop the egg in the middle..then using a fork, gently incorporate the egg
in with the rest of the ingredients..when it's almost incorporated, add your
olive oil and water and stir with a fork until it's a ball.

Take out the ball...place a sprinkle of Carbalose on the counter and knead
for about 5-8 minutes until the dough is elastic..Cover with a dish towel
and let rest for 10 minutes..

Divide into 4 portions..and roll out the pasta to about the second to the thinnest size with your handcrank machine..Then cut to the type of pasta
you want. You might have to pat some Carbalose on the pasta as you
roll it out so it doesn't stick..

I immediately cooked one portion in boiling water to see how it tasted..
It took about 1-2 minutes to cook..to the texture I liked..

The rest of the pasta I cut up and put on a piece of saran that was sprinkled
with Carbalose, so it didn't stick..I'm letting it dry a bit so I can bag it up..
and put it in the fridge or freezer..The dried might take a bit longer to cook.

I'm hoping lots of you pasta experts will try this as I was extremely pleased
with the way the dough handled..and rolled out..just like regular pasta..

I'd love some feedback on this recipe..to see if you think it's as good as
I do..

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Old 01-13-2014, 09:50 AM   #275
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I just got some carbalose and really looking forward to trying the recipes here. Thanks
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