Low Carb Friends  
Netrition.com - Tools - Recipes - Home

Go Back   Low Carb Friends > Recipes and Menus > Low Carb Recipe Help & Suggestions
FAQ Search Today's Posts Mark Forums Read

Forum Jump
Thread Tools Display Modes
Old 02-15-2013, 10:54 AM   #1
Major LCF Poster!
Ginaaaaaa's Avatar
Join Date: Mar 2009
Posts: 2,356
Gallery: Ginaaaaaa
WOE: Moderate carbs, whole foods
Start Date: April 2009
Fantastic Flour Mix Big Batch & Recipes

Here is a link to the original Fantastic Flour Mix Thread: http://www.lowcarbfriends.com/bbs/lo...flour-mix.html

Please only post written recipes in this thread. Post ideas and suggestions to the original thread and I will add them all here in one post. This will make it easier to find the recipes and ideas. Thanks!!

A Fantastic Flour Mix-ouizoid

Basic flour mixture

2 Tbs Oat fiber
2 Tbs coconut flour (60)
1 Tbs vanilla protein powder (30)
1 Tbs eggwhite powder (22)
1/2 tsp baking powder
1/2 tsp glucomannan powder
1 Tbs erythritol (optional)
spices (optional--but is great with pumpkin pie spice or cinnamon)

To this I add a mixture of davinci SF syrup and water or almond milk. My mixture is about 1/2 cup to start, but because of the coconut flour, more liquid may be necessary. Experiment with it.

Fantastic Flour Mix X 3

3/8 cup Oat Fiber
3/8 cup Coconut Flour
3 tablespoons Protein Powder
3 tablespoons Egg White Powder
1 1/2 teaspoons Baking Powder
1 1/2 teaspoons Glucommanan

Fantastic Flour Mix X 6

3/4 cup oat fiber
3/4 cup coconut flour
1/4 cup + 2 tbsp. protein powder
1/4 cup + 2 tbsp. egg white powder
1 Tbsp. baking powder
1 Tbsp. glucomannan powder

Fantastic Flour Mix X 9

1 cup + 2 tbsp oat fiber
1 cup + 2 tbsp coconut flour
1/2 cup + 1 tbsp protein powder
1/2 cup + 1 tbsp egg white powder
1 tbsp + 1 1/2 tsp baking powder
1 tbsp + 1 1/2 tsp glucommanan

Fantastic Flour Mix X 12

1 1/2 cups oat fiber
1 1/2 cups coconut flour
3/4 cup protein powder
3/4 cups egg white powder
2 tbsp baking powder
2 tbsp glucommanan
Ginaaaaaa is offline   Reply With Quote

Sponsored Links
Old 02-15-2013, 11:14 AM   #2
Major LCF Poster!
Ginaaaaaa's Avatar
Join Date: Mar 2009
Posts: 2,356
Gallery: Ginaaaaaa
WOE: Moderate carbs, whole foods
Start Date: April 2009



Preheat oven to 350
Prepare a 7.5" by 5" Pyrex baking dish
Makes 9 brownies

Sift into a medium bowl:
2 tbs. coconut flour
1/4 tsp. salt
1 tbs. vanilla protein powder (I use J.Robb)
1 tbs. egg white powder
2 tbs. dark cocoa powder sf
1 tbs. sugar free cocoa mix (optional)
1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. glucomannan powder, I use NOW brand (Konjac Root)
*1-3 tbs. powdered (erythritol) (in coffee grinder)
Liquid and fat:
In a small saucepan place:
1 tbs. butter
1 tbs. oil your choice (I had macadamia nut)
1/4 c. SF Torani or DV French vanilla flavoring
1/4 c. heavy whipping cream

Bring liquid almost to a boil.
Pour over dry ingredients and mix quickly.
Batter will puff up. Place immediately into your
prepared pan. My oven baked it to perfection in
10 minutes. Cool 3/4 of the way. Cut into 9 squares.

While brownies are baking, **grind some more erythritol
into powder. Place powder into a small pan for dredging.
Dredge each brownie into powdered 'sugar' and coat well.

I use an **old coffee bean grinder and it makes powdered sugar
in just minutes.

Options: sf chocolate chips, toasted nuts. Whatever you
can dream up.

2. Cookies-ouizoid

1/2 c of my flour mix
1.5 Tbs butter
1 egg
1/4 c half n half
1/3 cup sweetener mix
1/2 cup cranberries
1/4 cup pecan bits

mix til batter is thick like cookie dough and drop onto cookie sheet by spoonful. Bake at 350 about 12 minutes or until brown on top. Indistinguishable from high carb cookies.

3. Waffles-Callieco

The texture and mouth feel are so close to the real thing I don't think anyone would know it's not a regular high carb waffle. It had a slightly crispy crust although not as crispy as a flour waffle but close enough. My only problem was it fell apart when trying to take it out of the waffle iron.

1/2 c mix (unflavored whey in mine)
1/8 tsp salt
1 tsp erythritol
1 tsp inulin
1 tsp splenda
combined all these in one measuring cup

1 egg
1/2 cup milk
2 tbl oil
1/2 tsp vanilla
mixed all these together and then added to dry.

Batter was fairly thick, very similar to regular waffle batter but not runny. I spread it out over greased waffle so it covered almost to sides. Cooked up nice and brown and tender inside. Just too delicate. Still well worth the trouble of picking up the pieces.

4. Pie crust-Callieco

This was the closest thing to a flour pie crust I've had since I started low carbing . It is really good. I added some almond flour but basically just used the mix and a regular pie crust recipe:

1/4 cup mix
2TBL almond flour
salt (to taste - I tend to like salty)
1/2 stick cold butter
3 TBL water

Mix the dry ingredients and cut the butter in until crumbly and well mixed. Add water - one tablespoon at a time and mix. The dough was wet but not sticky.

I put the dough into two 5" ceramic tart dishes and formed the crust with my fingers. Pricked with a fork and baked at 325 for about 25 min. I have an oven that never bakes the same way twice so your time might be different.

It's flaky and holds up really well. It stuck a little to the dish so I don't know if you could cut 'slices' but I made no bake cheesecakes with them and it was delicious - honestly I don't think I would have known they were low carb if I hadn't baked them myself. The coconut does seem to get stronger baking it like this though. I used Bob's Red Mill which has a pretty strong taste and smell. Still, amazing stuff.

5. Biscuits-RVcook

I can't handle the coconut flavor in a savory bread, so I'm sticking with the almond flour version. When I make it this way, it really does taste like a biscuit to me. Here is my version:

2 TBS oat fiber
2 TBS almond flour
1 TBS parmesan cheese
1 TBS egg white powder
1 TBS unflavored whey protein isolate (Biochem brand)
1/2 tsp. baking powder
1/2 tsp. gluc.
pinch salt
approx 1/2 cup low carb milk

For a serving, I would use 1/2 of this recipe mixed well in a 4" square micro dish. Nuke 1 min 30 secs in 1000 watt micro. Flip out of dish, slice into two thin slices or diagonally for two thick slices. Makes one perfect serving of 2 slices of 'bread'. OR nuke in custard cup for more of a biscuit shape. Spread with butter.

6. Southern Buttermilk Biscuits-KCSoccer

Preheat oven to 425ºF. (I baked in toaster oven, because I didn't want to heat the whole oven for 2 biscuits.)

2 Tbs Oatfiber
1 Tbs coconut flour
1 Tbs almond flour
(I omitted whey protein powder)
1 Tbs eggwhite powder
1/2 tsp baking powder
Pinch of salt (about 1/8 tsp)
1/2 tsp glucomannan powder (I used one capsule, about 1/3 tsp. actually)

Mix all ingredients together and place bowl in refrigerator or freezer for a few minutes. You want all ingredients COLD.

1 Tbs cold unsalted butter
3 Tbs buttermilk

Cut the cold butter into the flour mixture with a pastry blender or two knives until the mixture looks like coarse cornmeal. Add buttermilk and stir until a shaggy dough forms (you may need to add more or less buttermilk, depending upon how absorbent your coconut flour is). Pat (or roll) out two biscuit shapes, about ¾ inch high and 2-3 inches in diameter. Place on a parchment lined baking sheet. Bake 10-12 minutes, until lightly browned. Makes 2 biscuits.

While these didn’t rise as much as a wheat-flour based biscuit (I’m sure that’s the gluten), the texture was spot on – mouthfeel was like a real biscuit.

7. Bread-Callieco

1/4 cup Ouizoid's mix
1 TBL oat flour
1/4 tsp baking powder
1 tsp equivalent sweetener (I used Tagatose-just got some)
1 egg
1 TBL oil
1/4 cup sparkling water

Mix all the dry ingredients together. Mix in the egg and oil. Add the sparkling water last, stir until well combined. Spray or grease whatever you're going to bake it in. I used the mini loaf pan and baked at 325 for 25 min or until firm to touch and browning on top.

8. Sugar Cookies-ouizoid

A Particularly Delightful Cookie!

I creamed together 2 TBS MCT oil (any oil would do no doubt) 1/4 cup erythritol (my brown sugar knock-off) and 2 Tbs sour cream with 1/4 cup of my mix. dropped rounded spoonfuls on parchment and baked at 350 for 10-12 minutes--brown and crispy on the bottom, cakey in the middle and really so like high carb snickerdoodles!! Delish!
Ginaaaaaa is offline   Reply With Quote
Old 02-15-2013, 11:15 AM   #3
Major LCF Poster!
Ginaaaaaa's Avatar
Join Date: Mar 2009
Posts: 2,356
Gallery: Ginaaaaaa
WOE: Moderate carbs, whole foods
Start Date: April 2009
9. Donut holes-Ginaaaaaa

Makes 24 donut holes

1 cup flour mix
1 cup buttermilk
1 tbsp melted butter
1/2 cup erythritol
15 drops Splenda liquid
1 tsp vanilla
15 drops coconut Capella drops

Coconut crunch topping

Powdered erythritol mixed with water to make a thin glaze
Toasted angel coconut made by soaking unsweetened coconut in Splenda

Dip cooled donut hole in the glaze, then roll in the coconut.

10. Chocolate Donuts-Rosethorns

I used Ouizzy's recipe from post #1.

The liquid I used was 1/2 water and 1/2 raspberry Davinci syrup.

I added to her recipe mix. 1 T. cocoa ( next time I'll use more.)

1 T. more of powdered erythritol

Then drop by T. into the cake pop maker.I got 8. Mine are frosted.

11. Chocolate Donuts-ouizoid

I used 1/2 cup flour, 2 Tbs hersheys special dark cocoa, 1 Tbs MCT oil, some sf chocolate davincis (just poured and stirred til it looked like cake batter, lol. When they were done, I dipped them in erythritol powder dissolved with vanilla davincis to make a syrup and then dipped in sweetened coconut. Delish.

12. Baked Donuts-drjlocarb

Baked donuts

1 c. mix
1/2 c. hwc plus 1/2t. vinegar
1/2 c. Davinci praline
2 T. xylitol
1 t. baking powder
1 egg
1 T. Spectrum palm shortening

Bake 350 for 12 min
Makes 9

13. Cheez-its-drjlocarb

I made crackers. Cheez-its to be exact.

1/2c. mix
4 oz cheddar
2T. room temp butter
splash of worcestershire sauce
1/8t. salt
dash of ground mustard
3-4 T. cold water

Process all together, add water til a ball forms
Refrigerate 20-30 min
Roll out thin on parchment paper
Bake 375 for 8-10 min. The were not as crisp as I would like so I put them on a wire rack and put them back in the warm oven with the door open for ?. lost track of time at that point.

They are much better today than they were yesterday. CHEESY AND CRISP!

14. Pancakes-Buttoni

I made a big batch of the mix. These pancakes were made from a triple batch of mix.

1 beaten jumbo egg
1 c. mix
1/4 c. cream a
about 1 c. water for my liquid.

They came out fantastic! Very fluffy and cake-y and a GREAT taste! My DH said he like them best of ALL the pancakes I've done to date.

15. Raspberry Cheese Danish-rosethorns

1/4 c. mix
1 T. Xylitol or Erythitol
1/4 c. Davinci vanilla syrup
1/4 c. water
3 raspberries
1 T. cream cheese thinned with Davinci vanilla syrup

I make my mix with no sweetner.

Mix the Xylitol , mix, syrup and water together until smooth. Arrange your raspberries on then put your cheese mixture on top.I put it in a gadget bowl then microwave.
I use dairy free cream cheese.

16. Chicken Pot Pie-rosethorns

Pie crust can be used for pies and pot pie crust.

1 c.Fabulous mix (no sweetener)
1/2 c. almond flour
1/3 c. butter or coconut oil
6 T. water

Take mix ,flour and butter blend w/ a pastry cutter or fingers then add water until dough forms . Take a quarter of this crust and roll between 2 peices of plastic wrap. Mine fit my small oval casserole dish 6x4 .I used the same filling for mine and DH's.
1 can chicken and mushoom soup from campbells
1/4 c. water
1 1/2 c. of frozen veggies for stir fry ( broccoli, bell peppers,green beans, mushrooms, onion)
mix all together pour into casserole dishes.
Ginaaaaaa is offline   Reply With Quote
Old 02-15-2013, 11:16 AM   #4
Major LCF Poster!
Ginaaaaaa's Avatar
Join Date: Mar 2009
Posts: 2,356
Gallery: Ginaaaaaa
WOE: Moderate carbs, whole foods
Start Date: April 2009
17. Razzleberry pies-rosethorns

Pie crust
1 c.Fabulous mix (no sweetener)
1/2 c. almond flour
1/3 c. butter or coconut oil
6 T. water

Take mix ,flour and butter blend w/ a pastry cutter or fingers then ad water until dough forms . Take a quarter of this crust and roll between 2 peices of plastic wrap.

1/3 c. frozen raspberries
1/3 c. blueberries
1/3 c. blackberries.
12 drops liquid sucralose
1/4 tsp. glucomannan
2 T. water
2 T. Davinci vanilla syrup

Water, syrup , gluc in small pan (sprinkle it in)on medium heat on stove or use microwave.. Add all the berries and sweetener. As it thickens take off heat and pour into pie pans. Bake 30 to 45 mins. at 350 .

The crumble topping of pies is 2 T. mix , 2 T. butter or coconut oil, cinnamon, a couple T. sweetener.

18. Pizza Crust-Ginaaaaaa

1 package of bread machine yeast
1 tsp sugar
3/4 cup warm water
1 1/4 cup flour mix
1 tbsp olive oil
1/2 tsp salt


Preheat oven to 450 degrees F (230 degrees C). In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes. Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes. Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan or baker's peel dusted with cornmeal. Spread with desired toppings and bake in preheated oven for 15 to 20 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving.

19. Peanut Butter Chocolate Truffle Pie-Callieco

Baked the crust first. Now I didn't really measure on some of it so it's more about how much you need to make and easily adjusted. I made 4 small tart pan pies.

1/4 cup mix
2TBL almond flour
salt (to taste - I tend to like salty)
1/2 stick cold butter
3 TBL water

Mix the dry ingredients and cut the butter in until crumbly and well mixed. Add water - one tablespoon at a time and mix. The dough was wet but not sticky.


1/4 cup cream
1/4 tsp vanilla
a little more than 1/2 bar of 72% chocolate

Heat cream, add chocolate and stir until melted, add vanilla

Pour into the pie crust and let it cool

Peanut Butter Topping

1/2 cup crunchy peanut butter
1/2 cup cream
4 oz cream cheese
sweetener - I used 3 tbl Swerve and 2 tbl Tagatose (my favorite sweetener combo now)

Melt it all together until smooth. Poured it on top of ganache.

Very simple and very flexible filling I think. Here's another blurry pic.

20. Low Carb Thin Mint Cookies-rosethorns

1 1/2 cups Fabulous mix
1 whole egg
1 1/4 c. CC or almond milk or cream & water
1/2 c. butter or coconut oil
1/2 c. Erythritol or Xylitol
1/4 to 1/2 tsp mint extract ( depends how minty you want )
14 drops liquid sucralose
1/4 c. rich chocolate cocoa powder
1/4 tsp gluc ( more )
1/4 tsp baking powder ( more )

This is a thick batter.
Put all the dry ingredients in a large bowl, whisk and set aside.In another bowl cream together butter and sweetners, add egg & mint extract mix well, add milk stir well . Add lliquids to dry 1/3 at a time , stir each time well.( this is very thick looks like cake batter)

I then took 2 peices of plastic wrap and split batter in half and wrapped them up. I let chill for 30 mins. ( I think it has to be chilled in freezer for 30 mins. I did this with the 2nd 1/2. ) The first half I cut 1/4" thick and bake 350 for 12 to 17 minutes. Let cool all the way .

Melt chocolate peices with a T. of almond milk( or cream ) until smooth.
Dunk cookies to coat then flip and coat the other side.

I used melted homemade chocolate chips for the outside chocolate coating. You could use chocoperfection bars , lindt bar or any chocolate you can melt.

The cookies are soft. But that makes no difference to us. They are so good.YUMMY!!!!!

I got 20 cookies for half the dough.

21. Whoopie Pies-Callieco

I filled them with two different kinds of ice cream and a peanut butter filling because I'm just all about peanut butter and chocolate right now

1 ¼ cup mix made with plain whey protein powder
Scant ½ cup cocoa
1 tsp baking soda
¼ tsp baking powder
¼ tsp salt
sweetener equal to 1 cup, I used:
½ cup plus 2 tbl swerve and ½ cup Tagatose
1 large egg
1 ½ sticks butter (12 tbl) softened, room temp
2 squares 85% chocolate melted

Throw everything into the mixer. You'll need the paddle attachment because the dough is heavy. When it balls up and holds onto the paddle it's done mixing. You can roll them out on parchment and use a cookie cutter but I finally decided it was just easier to form them by hand.

Bake 325 for about 12 min on parchment lined cookie sheet. They're done when they feel cakey and spring back after a light touch.

22. Chocolate Chip Cookies-Perdita

I think my recipe REALLY comes from Alton Brown, I no longer remember, but last night it was roughly:

1 stick of butter (melted/cooled), creamed with:
3/4 c or so powdered sweetener (mostly tagatose, a little truvia, about 1/4 tsp molasses for brown sugar effect), some liquid splenda to taste
1/2 tsp vanilla
1 egg yolk

sifted dry ingredients:
1 1/4c flour mix (made per page 1, with coconut flour and vanilla PP)
1/2 tsp salt
1/2 tsp baking soda

half n half to bring together

and about 3/4 c nevada manna choc chips.

Again, these were more delicious coconut chocolate chip drop biscuits. I'm sure a better baker than me can troubleshoot.

23. Chocolate Chip Cookies-rosethorns

Here is the recipe. These cookies are just slightly cakey.The mouthfeel is amazing. They just love them. I love them. I didn't use egg white powder because I thought that is what was giving me cakey cookies.

1 c. mix ( no egg white powder & no sweetner)
3/4 c. blanched almond flour
1/4 c. corn resistant starch
2 eggs
1/2 c. powdered Xylitol
1/2 c. brown diabeta sweet
1/4 tsp. liquid sucralose
1 c. butter
1 c. chocolate chips
almond milk

Cream together butter & sweetners light and fluffy, add eggs, cream well.
Put dry ingredients in bowl and whisk to make airy. Combine the dry ingredient ( a third at a time) to the wet ingredients. Add enough almond milk to get a cookie dough. Add chocolate chips.
Bake @ 350 for 12 mins.

24. Chicken Fried Steak-elainesmith

We used the flour mix to bread some cube steaks. They were just like high carb ones. And the gravy made in the pan was great also, if I hadn't salted the steaks and then the gravy....LOL

I use only the unsweetened, unflavored and all coconut mix.

My non LC mother couldn't believe them...she's tried those other "Good" recipes we all have tried...LOL...but these we good as hers and she cooked them!!!! haha
Ginaaaaaa is offline   Reply With Quote
Old 02-15-2013, 12:14 PM   #5
JMCM1's Avatar
Join Date: Jul 2011
Posts: 6,005
Gallery: JMCM1
WOE: EFGT + Fast Five
Start Date: June 2012
JMCM1 is offline   Reply With Quote
Old 02-15-2013, 12:31 PM   #6
Major LCF Poster!
Ginaaaaaa's Avatar
Join Date: Mar 2009
Posts: 2,356
Gallery: Ginaaaaaa
WOE: Moderate carbs, whole foods
Start Date: April 2009
To sub to a thread, instead of posting that you're subbing you can just go to the top of this thread and click on thread tools and click subscribe to this thread.

That way it will free up this thread for just recipes.
Ginaaaaaa is offline   Reply With Quote
Old 02-15-2013, 01:08 PM   #7
Major LCF Poster!
Ginaaaaaa's Avatar
Join Date: Mar 2009
Posts: 2,356
Gallery: Ginaaaaaa
WOE: Moderate carbs, whole foods
Start Date: April 2009
Recipe Ideas and Suggestions

Here's some ideas and suggestions from the Fantastic Flour Mix thread. I will post more as I continue to go through the thread. If you have any written recipes that haven't yet been posted please add them to this thread. Thanks!

ouizoid: I made a few bags of this mixture up in advance to have available when I am hungry. Taking one in to work today --already have davinci's at work, so a simple matter to stir some and some water into the mix and nuke for 2-3 minutes. very very satisfying! I can also say that adding some puree such as pumpkin or Walden farms dip or applesauce is really nice with this. I am juddding so carbs are not such a big deal. I plan to add some raisins into my apple version this afternoon.

Gharkness: Another thing that works really well is to add some shredded zucchini or even yellow squash. It gives more volume and moisture, and a half-cup is about 10 calories. Usually it just "disappears" into the muffin, but if you do see some shreds, they don't have a funky taste or anything.

One of the things I did different (don't we always change stuff in recipes ) was use some Lean Dessert Banana Nut Bread protein, instead of plain or vanilla protein powder. It makes a huge difference in the flavor! Mix a couple T. of this, using the Banana Nut Bread flavor, with some DaVinci of your choice, nuke briefly, and you have something that tastes a LOT like a sugar cookie! And the texture's kind of like a sugar cookie, too.

Also, I made a muffin this morning using regular egg and dotted it with homemade nutella (see below). Yummy! Its actually so filling, I really can't get a whole muffin down.

Gharkness: A quick nutella recipe: 1/2 C cocoa, 2 C. hazelnuts, 3 T. oil, sweeten to taste. Vitamix makes the smoothest result, but some people use a food processor. Takes a while to make a good smooth paste - have patience. (Heat the hazelnuts in the oven briefly, then wrap in a damp tea towel and rub vigorously to remove the skins. The skins will turn the nutella bitter, though it's okay to leave some on.)

Sungoddess: I decided to make your muffin into a substitute for my craving. I used Davinci spice syrup as my liquid. I put half the mixture in the bowl and sprinkled it with a mix of powdered erythritol and the cinnamon they use for the cinnabons and then put another layer of muffin mix and topped with the cinnamon mixture again. I glazed it with more powdered E and Davinci's (could have used cream cheese) and it completely satisfied my craving. Plus, I am full. I didn't think my body had the ability to feel satiated, but this did it!

Sungoddess: I did make a savory version. I love this mix! I get cravings for grilled cheese sandwiches so I made the batter and added herbs de provence, some onion and garlic powder and salt. I made a grilled cheese sandwich! It does take a lot of liquid and like Ouizoid suggested, I just keep adding a bit at a time until it is the consistency.

I use a four and a half inch diameter pyrex bowl and I do spray it first. For my sandwich, I used a kid's plastic sandwich container shaped like bread to make two pieces of it shaped like bread, but since I don't like to microwave in plastic, I probably will stick to my glass bowl.

Mine takes 3 minutes in my microwave when using the glass bowl. Less when made in the plastic sandwich container. I am going to make another savory version today and just use it for a ham, cheese, lettuce, and tomato sandwich. I hope my body can handle all this fiber. I love having a low calorie mix to use that doesn't have cheese in it.

Sungoddess: I wanted rosemary grilled cheese so I added chopped fresh rosemary, onion and garlic powder, and salt and pepper. The savory mix really needs some salt, IMHO. I used a nice flavorful sharp cheese inside. All I was missing was a nice bowl of tomato soup.

I doubled this today for Cinnamon muffins again, and also made a single batch and made two savory muffins. Then I toasted the savory muffin after splitting it in half and put some laughing cow cream cheese on it and lots of bacon and a slice of tomato.. SO good.. We used to get this sandwich called the sunrise when we would visit capemay NJ, and it is served on a big bagel and I have been wanting one, so this was great.. I need a bagel recipe now too.. these are so easy to make though.. If you havent tried them you should..

Oh YUM. Made a chocolate layer cake today. Made this recipe using vanilla davinci's as the liquid. nuked til done (2 mins for mine). split in half and used my protein fudge as the frosting (made earlier, in fridge, nuked for 10 secs til soft )

Fabulous Protein Fudge
A spin off of the recent candy recipes. I am finding that melting erythritol opens all sorts of doors!

melt on stovetop til liquid:

1/3 cup Erythritol

when liquid add 8 drops sweetzfree, 2 Tbs reduced fat cream cheese. stir til liquid (I take off heat so E doesn't caramelize). Add 1 scoop chocolate protein powder and 2 Tbs Hersheys dark chocolate. stir and add 3 Tbs (or so) vanilla davincis. Stir til creamy. scrape into container and refrigerate. In a half hour or so you will have a beautiful fudge that is oh so satisfying. Did the same fudge with Vanilla protein powder and PB2 instead of cocoa. Delightful! I am not sure of carbs--4? less than 200 calories for whole thing

OK-so I made up a batch of the protein fudge this morning-there ought to be a law!! Seriously delish-I just made mini cupcakes frosted with this yummy fudge........I didn't have chocolate protein powder. I just used unflavored. This is the first recipe I've made that I actually like the Hershey's special dark cocoa.

Ouizoid: if you like the chocolate, wait til you taste the peanut butter. seriously!

Jerikay: Did you say peanut butter??

Today I decided to make vanilla protein powder frosting and it was great! DH isn't a big chocoholic like me, but likes these muffins and so I thought I would give it a try. So yummy.

Ginaaaaaa: Wow this mix is amazing!! So glad I finally got the ingredients to make it!!! I used Beverly's idea and used a mix of cinnamon and xylitol in between layers. I only used water for the liquid and used a little more than 1/2 cup. Next time I will use either some divincis or vanilla extract for more flavor. I had intended to add some vanilla but I forgot to use it. I cooked mine in two ramekins so I could get two servings. They took about 3 mins in my microwave. It's very soft and cake like, I love the texture of these and they hold together nicely. I will be experimenting with different flavors as well.

Magnamater: I know what I'm going to use for my personal birthday cake!

I will use the "flour" with strawberries I have sliced and mashed with sweetener, maybe a sprinkle of strawberry jello, sugarfree, of course, and maybe the Monin blackberry if I need more liquid.

I will ice it with strawberries, sour cream, and sweetener.

I will use the cute silicone heart pans, mini size, and stack the three layers!

Just made the "cake" with the strawberries and Monin syrup. So delish!

I've made a blueberry muffin and another one I put sf chocolate chips and dulce de leche syrup. Both were yummy!! It's a great flour mix!!

Sungoddess: I still am grateful every day for this recipe. I have now started to put a layer of batter, then some xylitol sugar free jam, then the top layer. I have used apricot and strawberry, and it is so moist and delicious. The ideas for this are just endless.

Dmburk: I just made this for a snack. It's super good. I used 1 TB almond meal instead of vanilla PP. and used a whole egg + 1 TB torani carmel and water to = 1/2 c. liquids. Sliced it and iced with crm cheese frosting. Very filling and delicious.

Mrs S: I made garlic bread with this recipe today. I didn't have powdered egg whites so I used real eggs and 1 tsp Johnny's garlic parmesan seasoning and I left off the protein flower since all I have is vanilla. I split the recipe between two bowls, nuked them individually for 2 minutes, 20 seconds. I split one, slathered with mayo, a veggie burger and cheese. Fantastic homemade veggie burger lunch! I ate the other one for dinner the same way. Great recipe! I can't wait to try the cinnabon version tomorrow morning.

Mssarge: Don't know where I saw the idea, probably one of the women's mags, like First For Women, but saw a dip, I think for fruit, and tried to match it today....a block of cream cheese at room temp (I bought some last week for a recipe that I've since misplaced) and a cup of plain yogurt, whip up with some sweetener and a dab of vanilla. I whipped up a batch and started licking the bowl. and it was soooooo goooooood! I can just imagine it as a oooey-gooooey topping for your cinnabum....

Ginaaaaaa: I have been using davinci French vanilla syrup and apple pie Capella drops in my cake batter and then putting a cinnamon sugar layer and a few thin dabs of butter in with the cinnamon layer.

Sungoddess: Today I made a new version with Hershey's dark cocoa. Very moist and delicious.

Kalatraza: my go-to has been:
Sub 1T almond flour in for 1T of the coconut flour
Use vanilla protein powder and vanilla davincis
Add 1t cinnamon
Add two drops sweet dough emulsion
Add 1T truvia

frost with a blend of 50:50 salted butter to cream cheese, a big splash of caramel davincis, and trivial to taste. this is very sweet. and I love it!

Mssarge: Today I split it and topped with some fried apples (think Cracker Barrel apples) and a bit of whipped cream...the cake was still soft and fresh and the whole thing was luscious.

PaminKY: I made a cinnamon roll type muffin/loaf and I added a bit of Lorann's Buttery Sweet Dough bakery emulsion.

Dmburk: I bought coconut flour today. When I opened the can, the coconut aroma gave me the idea to make a coconut cupcake. So I added coconut flavoring and 1/4 c. almond milk to 1 egg and 1 TB vanilla torani syrup for the liquids. Scooped into 3 muffin cups microwaved 2 1/2 min. Topped with whipped cream and coconut! O my. It's almost like Pepperidge Farms coconut layer cake.

Ginaaaaaa: Today I made a gingerbread cake and a white cake. I used gingerbread flavor drops and cinnamon for the gingerbread cake and cake batter flavor drops and vanilla for the white cake. They were both very yummy!! I made a cream cheese frosting to frost them.

Callieco: I pre-made a large quantity of this mix a couple weeks ago and hadn't used it, thinking I was going to be disappointed again - until this morning. Made biscuits and sausage gravy for family and decided to try the mix and make a biscuit. Oh my gosh, this is fantastic! I'm a supertaster and find I just can't eat most low carb substitutes but this tasted like a REAL biscuit. I melted butter in the bottom of custard dish and added 1/4 c mix and dribbled milk keeping the batter thick and kind of lumpy on top like a drop biscuit dough. I nuked it until it felt crusty on top. I'm amazed at how similar they are in taste and texture to Bisquick. A little denser but no weird aftertaste or smell.

PaminKY: I think when I make up a big batch I will use unflavored protein powder and then just add vanilla if I need it in sweet applications and then the vanilla won't affect the taste of savory items.

Sungoddess: That's what I do too. I also leave out the optional 1 Tbs erythritol of course. One individual serving of the mix weighed out at 3.9 ounces for me.
Ginaaaaaa is offline   Reply With Quote
Old 02-15-2013, 01:10 PM   #8
JMCM1's Avatar
Join Date: Jul 2011
Posts: 6,005
Gallery: JMCM1
WOE: EFGT + Fast Five
Start Date: June 2012
Gina I don't know if you wish to, but you might ask the mods if they'll let you alter the incorrect measurement of the x6 recipe in your first post on that thread.
JMCM1 is offline   Reply With Quote
Old 02-15-2013, 01:18 PM   #9
Gadget Gal
Charski's Avatar
Join Date: Sep 2004
Posts: 24,403
Gallery: Charski
Start Date: May 2003
Gina, THANKS for doing this! What a great idea.
It's easy to be miserable. Being happy takes more work. ~~from Ondine, the movie~~

Veni, vidi, velcro - I came, I saw, I stuck.

I reject your reality and substitute my own! ~~ Adam on Mythbusters
Charski is offline   Reply With Quote
Old 02-15-2013, 01:19 PM   #10
Major LCF Poster!
Ginaaaaaa's Avatar
Join Date: Mar 2009
Posts: 2,356
Gallery: Ginaaaaaa
WOE: Moderate carbs, whole foods
Start Date: April 2009
Originally Posted by JMCM1 View Post
Gina I don't know if you wish to, but you might ask the mods if they'll let you alter the incorrect measurement of the x6 recipe in your first post on that thread.
I already asked and I'm pretty sure it's been fixed. Thank you.

Originally Posted by Charski View Post
Gina, THANKS for doing this! What a great idea.
You're welcome, I thought it would make it easier to find the recipes and ideas.

Last edited by Ginaaaaaa; 02-15-2013 at 01:21 PM..
Ginaaaaaa is offline   Reply With Quote
Old 02-15-2013, 02:32 PM   #11
Major LCF Poster!
Ginaaaaaa's Avatar
Join Date: Mar 2009
Posts: 2,356
Gallery: Ginaaaaaa
WOE: Moderate carbs, whole foods
Start Date: April 2009
Recipe Ideas and Suggestions

Ouizoid: I made an eggnog flavoured version today--used some eggnog davinci's, some ground nutmeg and a little half n' half. Soooo good!

Sungoddess: It makes such great cookies. I made Mexican Wedding cakes that were as good as high carb, just using a regular recipe and subbing the flour. The erythritol they were coated in had the cooling effect, which doesn't bug me, but it does others, so I am going to try mixing it with inulin like others have tried. I also subbed it in a sugar cookie recipe and they were good. Now, if it makes a great bread, (not muffin-like, but bread-like) I am all set for life!

JMCM1: Quote: When I make it a cake, I do use 2 Tbsp. almond flour and NO coconut flour.
For this biscuit I used 1 Tbsp. coconut flour and 1 Tbsp. almond flour.
I thought the texture was excellent.

Angeloco: I made my latest and best one this way. Added to mix one egg, 1 T coconut sf syrup, 1 T vanilla sf syrup, and 1/4 cup hwc. Microwaved in three silicone cupcake pans for 11/2 minutes. When cool, frosted with sweetened whipped cream and sprinkled with unsweetened coconut. Yummy! Next I'm going to cut one in half and put lemon curd in center and frost same as above.

Vilya: This just keeps getting better. Based on tweaks here, I just made a "cake" with the original recipe from page 1, only I used unflavored whey and cake batter flavor Capella drops. For the liquid I used a mix of water and unflavored DaVinci syrup.

SO GOOD OMG. I love that there are so few calories in these, and it makes a huge cake. I use a 4" round Pyrex dish (I think it's 4"). I bought a few other flavors of Capella, so I'm looking forward to more experiments! I think using unflavored whey and DaVinci really sets the stage for experimentation with these. Endless possibilities!

The vanilla DaVinci would definitely overpower whatever else you put in there. I like the flavored syrups, but they are quite strong and will overpower anything else. Having unflavored whey and syrup was a much better neutral base to start from, to allow me to flavor it exactly as I wanted. This was the best one I've made so far.

I also got Gingerbread, Vanilla Cupcake, and NY Cheesecake flavor drops, and I can't WAIT to try them!

RVcook: Well I finally got the ingredients to try this mix and have finally found one that suits my taste...(which I guess is pretty picky since it took several attempts)...lol.
The coconut taste in the first batch was too much so in the 2nd batch, I added garlic and onion powder...but then I just had coconut/garlic bread....
For the 3rd batch, I left in the onion and garlic, but used 1 TB almond AND 1 TB coconut. That helped the flavor, but evidently coconut and I just don't agree on how 'savory' applications should taste. So for the 4th batch, I completely eliminated the coconut flour (as well as the onion and garlic powder), subbed UNFLAVORED whey isolate, and just used 2 TB almond flour as well as adding 1 TB of parmesan cheese and that was definitely the "magic". I guess all I can say is WOW!

So I made up a big batch of the basic mix for the freezer, and I use 1/3 cup of the mix to about 1/3 cup of Carolyn's milk, mix it up in a 4" square (22 oz.) Corningware mini-casserole dish and nuke it in my 1000 watt micro for about 1 min 55 secs. until dry on top. PERFECT!

With these changes, the nutrition for the entire recipe (without milk) is:
Cals: 151
Pro: 14.55g
Fat: 8.43g
Carb: 12.25g
Fiber: 9.5g
NET Carbs: 2.75g
I'm thinking that I could use less because this makes a large amount so maybe 1/4 and 1/4 would work better, but the cook time would have to be adjusted.
I LOVE the coconut version for sweet versions like muffins, quick-type breads and cakes
I have to say, this is about as close to the taste and texture of real 'white' bread but it's gluten-free (bonus!) and does not have an off taste.

Vilya: I use the original recipe from page 1, with just the following changes:

-- unflavored whey, instead of vanilla
-- add 1 Tbsp. of cocoa powder (I use Hershey's Special Dark)

I find that vanilla whey tends to overpower everything else, so I've started using unflavored almost exclusively. Ditto with DaVinci syrup. I only use the unflavored DaVinci in this recipe now.

RVcook: 1/4 cup mix and 1/4 cup milk works really well for a single serving.

Buffy45: My chocolate turned out well, I used choc protein powder and 1 T of regular cocoa. Topped one with whipped cream and the other with breyers LC vanilla ice cream.

Vilya: I made a biscuit tonight flavored with Kahlua DaVinci's (and water). YUM! I love experimenting with my different syrups and/or flavor drops.

I'm getting a much better texture by having the dough be more of a dough, instead of a batter. And shortening my cook time. This is endlessly tweakable, and I'm enjoying all of it!

Sungoddess: My friend was over and she made a suggestion so I tried it. She uses a "flour mix" almost identical to Ouiz's, but without the powdered egg white. I like it better with the egg white as it seems to make the product lighter- less dense. She suggested I just weigh out a single portion and then remove 25% and replace it with the hi-maize and make a single biscuit. So I tried it.


2 Tbs coconut flour - .6 oz
2 Tbs. oat fiber- .5 oz
1 Tbs whey powder- .2 oz
1 Tbs powdered egg white- .2 oz
1/2 tsp each gluc and bp- .1 ounce
Pinch of salt

Total- 1.6 ounces
Divided by 4= .4 ounces.
I removed .4 ounces of the mix and replaced with .4 ounces hi-maize. I mixed that with 7 Tbs. of almond milk. This mixture took more milk than my regular mix without the hi-maize. It also needed slightly less cooking in the microwave, about 15 seconds less.

The addition of the starch is almost invisible. The taste seemed to be the same to me, so neutral in flavor and color. No grittiness from the starch at all. The texture wasn't all that different either. Moisture slightly different- a bit drier, but that might have been due to needing to change the cooking time in the microwave. So taste, aroma, and sensory appeal are quite the same. Hi-maize is supposed to have low water holding capacity.

This biscuit is very plain in taste- I might try the recipe with the parm cheese in it for some flavor. With butter though it was good.

Of note: 2 Tbs. of almond flour (TJ brand) weighs .5 oz

I am going to keep the hi-maize in this mix for now due to the benefits. It has a high satiety factor to it. I might play around with adding more or less. It will be interesting to try in the piecrust version and crackers to see if those items crisp up more. I have made chocolate chip cookies and mexican wedding cakes with the regular mixture and I am going to try those with the hi-maize version. When I try it with the banana starch, I will report on that as well.

Drjlocarb: I did make a biscuit with RCS260.

I had the mix made up already with almond flour and coconut flour and no E.

1/4 c. mix
1 t. RCS
cream and water mixed 50/50

I added enough liquid to make it drop biscuit consistency.
Micro 1 min 20 sec.

I cut it in half and it did toast fine. I never toasted the other biscuits so I don't know if they did or not.

BUT... I put cut the other 1/2 into pieces and put them in a 350 oven to see if they would be croutons. Well, after 6 min in the oven I saw one of the horses stuck in the fence. I shut the oven off and ran out to help the horse free himself and fix the fence.
When I got back in the house, the little pieces were dryed but not toasted, BUT..they had the texture and tasted much like saltines, without the salt. Not quite as crisp, but saltine-y.

Vilya: Sitting here enjoying a biscuit. My starting point is always with unflavored ingredients. To this one I added 10 drops of Capella gingerbread flavor, and a sprinkling each of cinnamon and pumpkin pie spice. Used half DaVinci's unflavored sweetener and half water.

The best part about this is that it's so low-cal that I can slap on a couple of Tbsp. of butter, and it doesn't send the calories into the stratosphere. Mmm....

Ginaaaaaa: I just added cinnamon to 1/4 cup of the mix, added sweetener then took out a little bit of the mix and cut in some butter to use for the top. Then I mixed some Da Vinci simple syrup into the cake part until it was the consistency of a muffin batter and sprinkled the topping on and microwaved it in my 6 oz ramekin

Last edited by Ginaaaaaa; 02-15-2013 at 03:30 PM..
Ginaaaaaa is offline   Reply With Quote
Old 02-15-2013, 03:54 PM   #12
Major LCF Poster!
Ginaaaaaa's Avatar
Join Date: Mar 2009
Posts: 2,356
Gallery: Ginaaaaaa
WOE: Moderate carbs, whole foods
Start Date: April 2009

25.Buttermilk Chai Spiced Doughnuts-Sungoddess

The guys loved eating these doughnuts and ate them all! They are more dense than a bakery doughnut or store bought, but the guys thought they were great. My recommendation is to not eat them straight out of the oven. Let them sit for awhile and meld the flavors. As with most baked low carb or gluten free products, “sitting time” improves texture and flavors. The doughnut I ate at 3:00 PM had a much better texture and flavor than the one at 8:30 AM. They boys said the plain ones weren’t sweet enough for their taste, but when iced, definitely sweet enough. So take that into account when adding your sweetener.

Baked Buttermilk Chai Spice Doughnuts (makes 12)

• 2 cups Fantastic Flour mix (no sweetener in the mix)
• 3/4 to 1 cup sugar- equivalent sweetener (if you glaze with icing, you may want to use the lesser amount of sweetener). I used 3/4 cup of the BOBO sweetener blend. (See below)
• 2 tsp aluminum -free baking powder
• 3 tsp chai spice mix -purchased or optional recipe (optional recipe is below)
• 3/4 tsp salt
• 1 cup buttermilk
• 2 eggs, lightly beaten
• 2 tbsp unsalted butter, melted
• 1/2 tsp Lorann Gourmet princess cake and cookie flavor or you can use vanilla extract instead
• approximately 1/2 cup water. Coconut flour absorbs a lot of fluid, so gradually add the liquid. Stir and wait a minute or two before adding in more. Amount needed depends on brand of coconut flour used. Add the water until you get a heavier type cake batter texture.

Preheat oven to 425 F. In a large bowl, combine FF mix, sugar substitute, baking powder, chai spice mix and salt. In a separate bowl, combine buttermilk, eggs, melted butter and baking emulsion or vanilla. Pour wet ingredients into dry and mix until just combined. Add water to get a heavy cake batter texture.

Fill a greased doughnut pan 2/3 of the way full. Bake for 8-10 minutes, until top of doughnut springs back when touched. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

1 cup powdered erythritol
5 drops liquid sucralose --I used EZ-Sweetz
3 to 5 tablespoons heavy cream to consistency desired
½ teaspoon vanilla or princess cake and cookie flavor
Food coloring as desired

For the icing, beat together powdered erythritol and cream. Add cream, 1 tablespoon at a time, until desired consistency is achieved. Mix in flavoring and food color if desired. Dip doughnuts in the icing and let dry on rack.
Don't refrigerate the icing.

-Based on a Wilton recipe-
Chai Spice Blend
2 tsp ground cardamom
2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp nutmeg
1/8 tsp fresh ground black pepper
1/2 tsp ground all spice
1 tsp ground ginger

Blend all ingredients together in a small bowl. Store the mixture in a sealed spice jar.

Bobo's sweetener blend
1 cup erythritol
1 cup Splenda
1/8 tsp Stevia

26. Beverly’s Candy Cane Chocolate Cupcakes-sungoddess


This is a yummy treat for the holidays. This makes a nice moist dark chocolate cupcake with a refreshing light touch of peppermint in the frosting. I make four small cupcakes at a time because I need portion control when it comes to sweets. The texture is slightly reminiscent of a cake-like brownie. I used the silicon cupcake liners that I found at Target. I am listing the brand of ingredients I used as I know that often the success of an LC recipe is dependent upon the brand.

To make 4 small cupcakes:

2 Tbs Oat fiber (not oatmeal, not oat flour, not oat bran- this is fiber. I used Honeyville)
2 Tbs coconut flour (Coconut Secret)
1 Tbs vanilla protein powder (Whey Factors natural french vanilla flavor )
1 Tbs egg white powder (Deb EL )
1/2 tsp baking powder
1/2 tsp glucomannan powder (NOW 100% pure powder )
1 Tbs Truvia
1 Tbs. Hershey’s special dark cocoa
Pinch of salt

1/4 c plus 1 Tbs Davinci sugar free chocolate syrup (more or less depending on brand of coconut flour you use)

Thoroughly mix together all the dry ingredients in a small bowl. Stir in the sugar free syrup. Add enough to make it the consistency of cake batter. Coconut flour absorbs a great deal of liquid, so stir it and let it sit and absorb a bit, as you may need to add more liquid to get a cake batter consistency.

Divide the batter into 4 silicon cupcake liners. Use a generous spoonful in each cup. Put the 4 cups on a microwaveable plate and microwave 1 minute 10 seconds. (time will vary according to your microwave). Let cool. When cool, remove cakes from cupcake liners. Frost with peppermint cream cheese frosting.

Peppermint cream cheese frosting

8 oz cream cheese (room temperature)
2 sticks or 1 cup unsalted butter (room temperature)
2 cups or 280 g powdered erythritol (Sensato)
1 tsp vanilla extract
5-7 drops peppermint extract (this depends on how pepperminty you like it. Add to taste)
Pinch of salt
pinch of xanthan gum (optional)
Enough heavy cream to make it the proper texture to pipe the frosting

Directions :
Cream softened butter in a medium-sized mixing bowl with cream cheese until smooth. Add powdered erythritol (a little at a time) and blend on low speed until combined. Taste for your desired level of sweetness. Add vanilla and peppermint extracts, a pinch of salt and a pinch of xanthan gum (optional). The intensity of peppermint is a personal taste, so add a bit at a time until it is the level you like.
Add the heavy cream, a little bit at a time until desired consistency is met. (Don’t add too much if you want the frosting to stay in place when piped on cupcakes.) Beat until fluffy, about 1 minute.
This makes more than is needed for 4 cupcakes but you can keep it refrigerated in a covered container or in piping bag to use when needed. Cut the recipe down if you don't want to keep any on hand.

To pipe the candy cane effect:
You can use a piping bag or ziplock bag. Put a star tip in your piping bag. Turn down the cuff of your piping bag and paint a line of red food coloring in stripes down the side of the bag. I used 3 stripes. You can also use a toothpick. I used gel food coloring. Carefully fill the bag with the white frosting. Squeeze a bit of the frosting out until you see the red stripes coming out and then swirl on your cupcakes.

Optional: top with crushed sugarfree candy canes for decoration. Do this right before serving or it tends to dissolve.

• I listed the brand of ingredients I used as I know that the success or failure of a low carb recipe often depends on the brand of ingredient used.
• I don’t know how other sweetener substitutes will work for this recipe since I didn’t try them. I tried Splenda alone and it makes the chocolate taste bitter. I used the Truvia in the 9.8 oz spoonable jar. I imagine Swerve would work or a mixture of erythritol/stevia.
• The glucomannan powder does make a difference in the texture of the cake.
• You can use any flavor of sugar free syrup you wish- I have used coffee, vanilla, toasted marshmallow
• Microwave times vary. Going too long makes the cake dry.
• You can use regular cocoa- I wanted the dark chocolate taste of the special dark. Some people have had trouble finding it. It isn't at my WalMart, but I found it at Smart and Final.
• You can triple the recipe and make a dozen. I did this but still microwaved 4 at a time. I don’t know how these would work baked in the oven. I don’t see why it wouldn’t work in a mini cupcake pan. I just haven’t tried it since I just make 4 at a time a for portion control.
• Kids love these, but tend to like a more gentle peppermint flavor, so go easy on the extract for the kids. They are a nice size for the kids.
• This makes way more frosting than is needed for 4 cupcakes. I like to keep it made up in the refrigerator, ready to go.
• Without the frosting: This appears to be about 121 calories for 4 cupcakes recipe calculations or 30 calories per cupcake.
For carbs, it appears to be 18 effective carbs for 4 cupcakes or about 5 carbs per cupcake. This is based on 56 g carbs minus 38 g fiber. Maybe someone with a software program could see if this is correct.
Frosting: unable to calculate per cupcake. Anyone?

27. Lemon meringue- Callieco

Lemon Curd:
1/4 cup butter
1/4 cup equivalent sweetener or to taste
1/4 cup lemon juice
lemon zest to taste if you have it
3 egg yolks

In a small saucepan, melt the butter -take it off the heat and add the lemon juice, zest and sweetener. Add the egg yolks and whisk until well combined. Put it back on low heat stirring until it thickens. Put it into the fridge to cool and get thick.

3 egg whites (I let them sit out while the filling cooled and set up in the fridge)
1/4 tsp cream of tarter
1/4 cup equivalent sweetener or to taste

Beat all meringue ingredients together until you have stiff peaks. I haven't ever used a liquid sweetener so I'm not sure how that would impact the egg whites. Might want to wait until they are starting to get some body before adding it.

When the filling is cool and thick, put it into the pie crust, top with meringue ( it will be a lot of meringue - I actually made meringue cookies too since there's so much). I baked my meringue at 350 until it browned on the peaks and then put it back in fridge to cool

Last edited by Ginaaaaaa; 02-15-2013 at 03:57 PM..
Ginaaaaaa is offline   Reply With Quote
Old 02-15-2013, 04:18 PM   #13
Major LCF Poster!
Ginaaaaaa's Avatar
Join Date: Mar 2009
Posts: 2,356
Gallery: Ginaaaaaa
WOE: Moderate carbs, whole foods
Start Date: April 2009
Recipe ideas and suggestions

Dianafoot: I made the biscuit with 1/4 of the original flour mix and about a tablespoon of half and half, then drizzled in water to make a soft dough. Put it in a flat-bottomed soup bowl (4" diameter), Microwaved on high for 1 minute, 45 seconds, and voila! a nice, light, fluffy biscuit. I cut it crosswise into four pieces and toasted the bottom and top pieces, smeared with a little butter, in the toaster oven. Saved the middle two slices for a lunchtime sandwich. This was truly amazing!

Ouizoid: I made a deeelicious coconut cake today--stirred 3 TBS of unsweetened coconut into the flour, added coconut davincis and almond milk as liquid--scrumptous! Probably would have been even better with some coconut frosting!

Ginaaaaaa: I made a coconut cupcake. I made some angel coconut by putting some unsweetened coconut in a bowl an added some hot water and Splenda and let it sit for about 20 minutes. Then I drained the coconut, and reserved the sweetened coconut water to use in my cupcake. For my cupcake I took a 1/4 cup and scooped up the mix and shook it to level it at the top. Then I put the 1/4 cup if mix in my 6 oz ramekin which measures 3 1/2 inches across and is 1 1/2 inches deep. To that I added 1 tbsp powdered erythritol, 2 tbsp of coconut, 1/4 cup coconut water, 10 drops of liquid Splenda and 5 drops of coconut Capella flavor drops. Mixed it all up and smoothed the top with a spoon so it was level. Then I microwaved it in my 800 watt microwave for a minute. Removed it from the ramekin and let cool on a rack. Then I frosted it with carb counters white frosting mix, and sprinkled some toasted coconut on top.

Buttoni: Individual Cherry Cake
Using Ouiz's mix exactly as written in post #1, I just made a single white cake with cherry topping (some sugar-free cherry pie filling I had open in the fridge from a dessert I made for DH). It was amazing! I used a little cube-shaped square glass container I found at the Dollar Store to make this.

I took 1/4 c. of the mix in a small glass dish, stirred in 2T. Torani vanilla syrup mixed with 2T. water. Stirred to a smooth cake-like batter. Cooked in MW on HI for 1 minute in my 1150 watt MW. Tipped it out with the help of a knife and spooned some canned SF cherry pie filling on top. Mmmmm. Pineapple mixed with some SF erythritol/molasses fake brown sugar and butter is next. Should make a great little pineapple upside down cake!

Buttoni: nutritional information

Nutritional Info on the Flour Mix
I ran the numbers on the basic mix using a tracker loading with NOW unflavored whey protein (not vanilla), NOW eggwhite protein, and Let'sDoOrganic coconut flour and this is what I get for the entire basic mix recipe in Post #1. Bear in mind her little recipe makes about 1/3 c. and many of you are making multiple recipes of the mix and then measuring out only 1/4 c. of the mix for a muffin, so what you're getting is about 1T. (1/5)less mix and therefore 1/5 less on each of these numbers. Then you have to add the carbs for whatever you put in/on the recipe for flavorings, like fruit, nuts, coconut, syrups. (NOTE: be sure you deduct the 17 g. fiber shown to the left of the pie chart, reducing it to 3.9 NC for the entire recipe of mix as written by Ouizoid in Post #1, no tweaks)

I did the numbers for 1/4 c. of the mix as written in post #1 . Since 1/3 c.=5T. (amt. the recipe makes) and 1/4 c.=4T. (amt. most of us are using in our recipes), that is 4/5 of the original recipe. So taking 4/5 (.8) of each ingredient's macronutrient value in my chart above, this is what I come up with.

1/4 c. Ouiz's Flour Mix = 75 calories, 2.56 g fat, 13.6 g fiber, 16.8 g carbs, 3.2 NC, 6.4 g protein

Hope this helps folks using just 1/4 c. mix per recipe. Don't forget to add in whatever flavorings you're adding.
Attached Images
File Type: jpg image.jpg (43.3 KB, 93 views)

Last edited by Ginaaaaaa; 02-15-2013 at 04:26 PM..
Ginaaaaaa is offline   Reply With Quote
Old 02-15-2013, 08:19 PM   #14
Major LCF Poster!
Ginaaaaaa's Avatar
Join Date: Mar 2009
Posts: 2,356
Gallery: Ginaaaaaa
WOE: Moderate carbs, whole foods
Start Date: April 2009
Here's a pic of all the wonderful and creative recipes using Ouis's Fantastic Flour Mix. Please feel free to add more.

Ginaaaaaa is offline   Reply With Quote
Old 02-15-2013, 08:50 PM   #15
Very Gabby LCF Member!!!
ouizoid's Avatar
Join Date: Nov 2007
Posts: 3,564
Gallery: ouizoid
Stats: 225/165/145
Gina! Omg! Beautiful!!
ouizoid is offline   Reply With Quote
Old 02-16-2013, 09:24 AM   #16
Major LCF Poster!
Ginaaaaaa's Avatar
Join Date: Mar 2009
Posts: 2,356
Gallery: Ginaaaaaa
WOE: Moderate carbs, whole foods
Start Date: April 2009
Recipe Ideas and Suggestions

Buttoni: I made a blueberry "muffin" with 2 T. blueberries this morning. Used 1/4 c. mix, 1 T. vanilla syrup (I don't like things too sweet since doing my Whole30 challenge), 1 T. cream, 2T. water for my liquid. Darn good, too!

Rosethorns: I used Ouizzy's recipe from post #1.

The liquid I used was 1/2 water and 1/2 raspberry Davinci syrup.
I added to her recipe mix. 1 T. cocoa ( next time I'll use more.)
1 T. more of powdered erythritol
Then drop by T. into the cake pop maker.I got 8. Mine are frosted.

Sungoddess: I love the donut hole concept. Here is my version. My favorite are spice doughnuts with cinnamon-"sugar" coating. I made the mix with Davinci pumpkin pie syrup and added more sweetener to the mix with a spice mixture.
I baked at 325 degrees for 14 minutes.
I would love to make these into apple fritters. My all-time-diet-busting doughnut! But I would need to fry them in hot oil, so perhaps I better not go there. I can eat the chopped up apples on my plan. I might just try it for the sake of experimentation.

Tweaker geek: Sungoddess: I did give it a try. I used Quiz's original recipe except I used 1 Tb. whole egg powder and 1/4 tsp. xanthan gum - to that I added about 1/4 tsp. cinnamon. For the liquid I used 1/4 cup DaVinci white chocolate syrup and 1/4 cup water. I made a cinnamon struesal with erythritol, cinnamon and butter. Put half the batter in a ramekin, topped with half the streusal, put the remainder of the batter in then the remainder of the streusal. I am quite pleased with the end result. I think I may have overcooked it just a tad but it's still edible. I broke off a small piece to taste but I'm keeping the rest for breakfast. The piece I tasted was deslish! I'm still going to order the gluc and egg white powder but nice to know the other ingredients work as well.

at_last: Made a little blackberry cobbler this morning. Actually, it was more like a pie, but growing up we always called blackberries in a pie crust cobbler.

Anyway, used 2 T of the original mix (made with all coconut flour, no almond flour, and I used vanilla protein powder) moistened with 1/2 capful DaVinci French Vanilla syrup and a little water.

Mixed til pie crust texture, and patted half of it into the bottom of a glass custard dish. Added 1 oz unsweetened frozen blackberries, and topped with the other half of the crust (I pressed it between two pieces of plastic wrap).

Microwaved for 1 min, came out perfect! Topped with a little heavy cream. So good!

rosethorns: I took 1 oz. or 27 grams of chopped apple , 1/4 tsp. cinnamon , 2 tsp. Davinci carmel syrup. I mixed this all together. Then added this to the flour mix with water and Davinci Carmel syrup & water.

I baked this for 12 mins in the cake pop maker.

Redeemed: Pizza Crust
Most bread-like crust I have tried. Held up to toppings really well. I omitted the sweetner and added Italian seasoning. Put dough in a small cast iron fry pan with olive oil. Baked at 350 for 10 minutes. Then added toppings and back in the oven for another 15 minutes. Very good flavour. Fewer calories than most of the low carb pizza crusts.
Ginaaaaaa is offline   Reply With Quote
Old 02-16-2013, 09:33 AM   #17
Major LCF Poster!
drjlocarb's Avatar
Join Date: Feb 2010
Location: Indiana
Posts: 2,513
Gallery: drjlocarb
Stats: 274 /219/190
WOE: vlc/NK
Start Date: LC-1999,jan2010 274 NK 1-1-13 at 244
I thought there should be a link in here to the original thread for future generations.


Last edited by drjlocarb; 02-16-2013 at 09:34 AM..
drjlocarb is offline   Reply With Quote
Old 02-16-2013, 09:56 AM   #18
Major LCF Poster!
Ginaaaaaa's Avatar
Join Date: Mar 2009
Posts: 2,356
Gallery: Ginaaaaaa
WOE: Moderate carbs, whole foods
Start Date: April 2009
Great idea!! I'm glad you thought of it. It will be helpful for the ones that didn't follow the original thread, and in case it gets pushed back. I wasn't trying to take you all away from the original thread with this thread, I just wanted to make it easier to find all the written recipes and ideas.

I'm going to continue to post more recipes and ideas as they're posted in the Fantastic Flour thread. That way it will make it easy to find them and people won't have to weed through all the posts.

You all are welcome to post your recipes and ideas here as well as pics. I made this for everyone. I don't want to leave anyone's recipe or ideas out either so if I miss anyone please post it. I'm going through all the posts in order.


Edited to add: I have asked Cheri to put the link to the original thread in the first post of this thread.

Last edited by Ginaaaaaa; 02-16-2013 at 10:22 AM.. Reason: More info
Ginaaaaaa is offline   Reply With Quote
Old 02-16-2013, 01:04 PM   #19
Major LCF Poster!
Ginaaaaaa's Avatar
Join Date: Mar 2009
Posts: 2,356
Gallery: Ginaaaaaa
WOE: Moderate carbs, whole foods
Start Date: April 2009
Tweaker Geek: I made 2 gingerbread cakes tonight for Fri. and Sat. breakfasts! I used half gingerbread syrup and half water for the liquid and I put about 1/4 tsp. ginger in the dry mix.

Sungoddess: Personal pan pizza for the Super Bowl

Raw dough in the cast iron pan
Made with the mix, parm cheese, Italian herbs, and some oil and enough water to make a dough.
Baked and then put on toppings and finished under broiler
Baked with pizza sauce, cheese, pepperoni, and shrooms.

JMCM1: I made a decadent breakfast for myself today. I FINALLY made Ouizoid's flour mixture in bulk and just for fun, made myself a little cake with all the spices thrown in.

Used a heaping 1/4 c. of mix, then added a couple of packets of Truvia; I used more cinnamon than the others, but probably 1/8 tsp +/- of ginger, allspice, clove, cinnamon, a little nutmeg. I added a little less than 1/4 cup Hood CC milk and a couple of splashes of vanilla DaVinci; microwaved 1 min. 20 seconds; iced with cream cheese sweetened with vanilla DaVinci. I ate the whole thing with a glass of Hood CC to boot.

ouizoid: I tried making waffles this morning with the mix. It was and wasn't successful. I added a Tbs of MCT oil and enough vanilla davinci's and almond milk to make the batter pourable. It pulled apart when I opened the wafflemaker, so that is the bad news. The good news was that it was absolutely delicious and crispy on the outside, tender on the inside. If I can figure out what I need to do to make it hold together, I will try again. Possibly, I need to spray my waffle iron better.

rosethorns: I made a cherry pie for me tonight. First one in 20 years. It was the best.

it's the pie crust.# 293 . I didn't take a pic. I also used the cherries from wally's I think it's sweet leaf.

I used the recipe in post #293 but i only used 1 Tablespoon of water. The butter was also different. I use soft butter and mix it wth my fingers, then add the water to form dough.

i used 2 peices of plastic wrap to roll it out, 5x8 inches. 1/2 for bottom & 1/2 for top. Use the wrap to pick up the dough to put in pie pan. It's also very fragile when raw.We don't wannt to handle it too much.then took the top off and put into my liitle pie pans.When I rolled it out it didn't get puffy when i baked it at 350 for 30 mins. in a toaster oven.

ouizoid: I made the pancakes again this morning, although I used almond milk instead of cream. Really truly the best LC pancakes I have ever had. There is something magical about adding fats to this mix--the egg, the milk and the oil/butter transform this into the real deal

1/4 cup mix, one egg, probably a Tbs of MCT oil, probably 1/4 cup vanilla davincis, probably 1/4 cup of almond milk and lots of butter in the pan. I really just keep adding liquids til it is the proper pancake consistency. I had to add a tiny bit more milk to the batter for the 3rd pancake cause it had gotten pretty thick. They were divine, really.

Ginaaaaaa: I decided to try making my favorite "bisquick" like dumplings. I made a triple batch of mix but left out the egg white powder and cut in 4 tbsp butter and added half and half until a soft dough formed. I dropped in it the simmering liquid and cooked uncovered for 10 minutes, then covered for another 10 minutes. These were the absolute best tasting dumplings I've had since low carbing!! They taste so much like the real thing. They're a bit more fragile than regular dumplings but I think if a little more gluc was added or even use some egg white, but I wanted to keep it as close to the bisquick dumplings as I could.

I will be experimenting some more with this but I'm really happy with these!

Callieco: I've used this mix pretty much as a straight up replacement for flour. I find a regular high carb recipe and follow it replacing the flour with the mix and, of course, low carb sweetener sugar and milk substitutes. I add eggs if called for and almond flour depending on the texture I'm going for. Sometimes I may have to adjust liquids or sweeteners but following a regular recipe works very well for me.

It seems that the mix has some combination of ingredients that makes it act more like regular flour than anything else I've used and no weird underlying flavors.

I use the mix just as written except for the vanilla protein powder. I use Bob's Red Mill which is just plain- no flavor.

So when I make a recipe I just sub for the flour with the same amount of mix. I add whatever else it calls for - eggs, baking powder, baking soda, salt, etc. - in the amounts given in the recipe. I, of course, sub the sugar and milk with low carb stuff. It seems to work pretty well every time. Sometimes I'll add almond flour or adjust the liquid or sweetener depending on how it tastes and looks. The only really big flop I had was peanut butter cookies but that was only because of the erythritol and yucky cooling. The texture was perfect for me.

Ouizoid: I do the same as Callie. I use the flour as a straight sub for flour and use recipes as written. I really want someone else to make cookies, mine were sooooo good.

Tweaker Geek: for the donut holes I used 1/2 cup of the flour mix, 1 cup of buttermilk, 1 tsp. cinnamon and a lot of freshly grated nutmeg (I love the taste of nutmeg in donuts!), 1 Tb. butter, melted, and sweetener to taste, I used EZ Sweetz maybe 5-8 drops I really don't remember on that. Oh and a tsp. of vanilla. I neglected to write down exactly what I did thinking I'd remember.

Ouizoid: for the donut holes I used 1/2 cup flour, 2 Tbs hersheys special dark cocoa, 1 Tbs MCT oil, some sf chocolate davincis (just poured and stirred til it looked like cake batter, lol. When they were done, I dipped them in erythritol powder dissolved with vanilla davincis to make a syrup and then dipped in sweetened coconut. Delish.

slbbw: This is just a tip for those who may find themselves out of buttermilk. I made some donut holes (chocolate and coconut) from Ginaaaaaa and rosethorn recipes.. I think.. Anyway, had no buttermilk, so I substituted sour cream with a tad more liquid. Perfect!
Ginaaaaaa is offline   Reply With Quote
Old 02-16-2013, 06:08 PM   #20
Major LCF Poster!
Ginaaaaaa's Avatar
Join Date: Mar 2009
Posts: 2,356
Gallery: Ginaaaaaa
WOE: Moderate carbs, whole foods
Start Date: April 2009
Recipe ideas and suggestions

rosethorns: The first thing I made with this was the cinnamon muffin and I had everthing and forgot the egg whites from Netrition. I had read the whole thread and wanted to make this muffin.

So I used egg whites in a carton and it came out great. You can use either and get a great muffin. The next day I bought egg white powder locally.

PaminKY: I used some left over egg whites I had the first time I made this and I think they actually did better. It seemed lighter and fluffier than the next one I made with the egg white powder.

I also made one the other night and used some of the egg whites in a carton and it did fine.

Has anyone every used both or a whole egg? Now that I think about it seems someone did try using a whole egg, need to go back and look.

slbbw: I used whole eggs in donut holes and biscuits. I finally got some egg white powder and I am going to make a mix with it, but before.. I just used what I had egg whites, eggs.. no problema!

Tweaker Geek: for the peanut butter frosting I just mixed some butter and peanut butter together in a small bowl, added some powdered erythritol and a splash of vanilla extract.

Dianafoot: I have tried making cookies twice with this flour and both times they came out cakey. Has anybody made crisp cookies?

Ouizoid: my cookies have been crispy on the bottom. I use MCT oil as my fat and bang my pan a couple of times so they were spread out a bit. not SUPER crispy, like brittle, but crispy.
they are cakey rather than chewy, although last week I made some oatmeal raisin cookies with this flour--and they really were great (and a bit chewier thanks to the oatmeal)!

Sungoddess: My cookie have been on the cakey side. I was going to try adding the resistant starch to see if I get a crispier cookie, but haven't gotten around to it yet. Maybe we need to make a mixture of the shortening we use in the cookie recipe. Butter has a low melting temperature and allows a cookie to spread much more during baking than other solid fats, such as shorting. More spread equals crispier cookie I believe. Butter also contains protein, which aids in browning and crisping. Maybe a mixture of butter and shortening?
Martha S has also suggested to use a Silpat (French silicone baking mat) for really great crispiness without danger of burning the bottoms of the cookies.

Drjlocarb: I have been thinking about the crispy cookie issue. I am wondering if the pie crust recipe would work for a crispy cut-out cookie. I tried with varying amounts of Davinci syrup with some butter and all of them were still soft, so more liquid didnt work.

Callieco: When I first found this thread, I did some cookie experiments and they came out fairly crispy. I didn't like them because of the cooling of erythritol. I used erythritol and splenda syrup in the initial recipes and I think it was the combo of butter, baking soda and erythritol along with the mix that gave them the crispier texture. I'm going to try again using Swerve as soon as I get more.

Ouizoid: I use pea protein rather than whey in my mix. I thin pea protein makes it moister.

Dianafoot: I ordered a Babycakes Cake Pop maker just to make the donut holes. OMG, totally worth it! I used buttermilk in them, as Gina suggested, and they had this lovely little tartness to them. I added a titch of Sweet Dough Buttery Bakery Emulsion (bought from KAF on Birgit Kerr's recommendation) and it brought the donut holes into the realm of the divine. I love cake donuts and no one, I repeat, no one could have convinced me that these were not the high carb ones! Going out to buy a donut pan this weekend!

Yaz: I just picked up some of that emulsion last weekend! It's soooo good in minute muffin cinnamon buns!

Ouizoid: I love the Princess cake, and I also love the butter vanilla and the Orange emulsions.

Speaking of citrus, this bake mix works wonderfully with citrus flavours. I recently made a new version of an old sunset recipe which was a poke pound cake with meyer lemon glaze. I added almond flour to the mix, as well as a little lemon extract and made a meyer lemon glaze with erythritol and meyer lemon juice ( two trees in the backyard!). Super delish!

jbatchelor: I converted a Bisquick Raspberry Cheesecake today--and used the mix as a replacement for the bisquick--the cheesecake turned out delicious but it didn't really have that crust that you normally find with a blender bisquick recipe.. I am just beginning to learn to bake this way so I really had no idea if it would work-it certainly wasn't a failure-just maybe needing something else added to it? the recipe only required 1/4 cup of the mix so I wasn't expecting much of a crust anyway! and maybe it wasn't supposed to have a crust-just solidify enough to get out of the pie plate?

Ginaaaaaa: Bisquick has shortening in it so maybe it just needs some butter or shortening cut into the mix to make it more bisquick like.

rosethorns: I dipped my chicken in egg and then Ouizoid's orginal mix and baked. So Yummy!!!!

Tweaker Geek: I made a spice type cake tonight, after it cooled I cut in half but made the bottom half bigger than the top, I cut out the center of the bottom half and filled it with chocolate mousse then put the top back on with another dollop of mousse then topped that with whipped cream! It's dessert later tonight.

Drjlocarb: I tried to (made) waffles and they were dry and dense. I added 2 egg yolks, 2T HWC, and 2 T. vanilla Da Vinci to 1/2c. mix. I also whipped the 2 whites to hard peaks and folded into the rest of the recipe. ( that's how my Mom made waffles). They were dry and tough. I may have cooked them too long in the waffle maker. I have always bought them and toasted them. (store bought). I have never made waffles before low carb and don't know how long to cook them in the waffle maker. HELP

Ginaaaaaa: Ouis and I figured out that this mix needs some fat in it to prevent it from being too dry! Try adding some butter or oil to your waffle recipe.

I recently forgot the butter in my donut hole recipe and they were very dry.

Ouizoid: They need some fat for sure. That seems to be key when baking with this flour. I use Mct oil but butter would be great
Ginaaaaaa is offline   Reply With Quote
Old 02-16-2013, 08:50 PM   #21
Major LCF Poster!
Ginaaaaaa's Avatar
Join Date: Mar 2009
Posts: 2,356
Gallery: Ginaaaaaa
WOE: Moderate carbs, whole foods
Start Date: April 2009
Hey guys, I copied all the post numbers and links for the above recipes, that way you can see the recipe posts, pics and comments. I hope this makes things easier for everyone.

If I missed any recipes let me know!!

All the links say "Fantastic Flour Mix" but they are all different and go to the corresponding recipes.


1. Fabulous Flour Brownies- Barbo
Post # 148


2. Cookies- ouizoid
Post # 177


3. Waffles-Callieco
Post # 1054


4. Pie Crust-Callieco
Post # 293


5. Biscuits-RVcook
Post # 333


6. Southern Buttermilk Biscuits-KCSoccer
Post # 345


7. Bread-Callieco
Post # 396


8. Sugar Cookies-ouizoid
Post # 408


9. Donut Holes-Ginaaaaaa
Post # 517


10. Chocolate Donuts-Rosethorns
Post # 556


11. Chocolate Donuts-ouizoid
Post # 763


12. Baked Donuts-drjlocarb
Post # 866


13. Cheez-its-drjlocarb
Post # 611


14. Pancakes-Buttoni
Post # 686


15. Raspberry Cheese Danish-rosethorns
Post # 693


16. Chicken Pot Pie-rosethorns
Post # 767


17. Razzleberry pies-rosethorns
Post # 767


18. Pizza Crust-Ginaaaaaa
Post # 784


19. Peanut Butter Chocolate Truffle Pie-Callieco
Post # 798


20. Low Carb Thin Mint Cookies-rosethorns
Post # 813


21. Whoopie Pies-Callieco
Post # 814


22. Chocolate Chip Cookies-Perdita
Post # 860


23. Chocolate Chip Cookies-rosethorns
Post # 885


24. Chicken Fried Steak-elainesmith
Post # 927


Breaded chicken-rosethorns
Post # 962


25.Buttermilk Chai Spiced Doughnuts-Sungoddess
Post # 852


26. Beverly’s Candy Cane Chocolate Cupcakes-sungoddess
Post # 1


27. Lemon meringue- Callieco
Post # 323


Pie Crust- Callieco
Post # 293

Ginaaaaaa is offline   Reply With Quote
Old 02-16-2013, 09:32 PM   #22
Senior LCF Member
Join Date: Jan 2005
Posts: 639
Gallery: sherrymyra
wow. That's alot of recipes. Doing a round of hcg right now but can't wait to try some when I get to maintenance.
sherrymyra is offline   Reply With Quote
Old 02-17-2013, 10:58 AM   #23
Major LCF Poster!
Ginaaaaaa's Avatar
Join Date: Mar 2009
Posts: 2,356
Gallery: Ginaaaaaa
WOE: Moderate carbs, whole foods
Start Date: April 2009
More Recipes & Pics from the Collage

Here's some more recipes with pics from the collage!
Some of the links will bring you to the pics first but just scroll up or back a few posts for the recipe instructions.

Sungoddess- Cinnabon
Post # 40 & 51


Sungoddess- Grilled Cheese
Post # 50 & 54


Ginaaaaaa- Cinnamon Muffin with Cream Cheese Frosting
Post # 99 & 116


Sungoddess- Chocolate cupcake/muffin with chocolate chips
Post # 112 & 126


Ginaaaaaa- Gingerbread Cake & White Cake
Post # 152


Sungoddess- biscuits made with hi-maize
Post # 384


Ginaaaaaa- Crumb Cake-I guess I've made quite a few of these!! LOL
Post # 421, 460, 471


Ginaaaaaa- Coconut Cupcake
Post # 513


Individual Cherry Cake- Buttoni
Post # 535


Nutritional Info Chart- Buttoni
Post # 542


Sungoddess - Spice Donut Holes
Post # 563


at_last & rosethorns- Blackberry Cobbler
Post # 583 & 587



rosethorns- Apple Cinnamon Donuts
Post # 590


Sungoddess- Personal pan pizza for the Super Bowl
Post # 636


rosethorns- Pie Crust, Razzleberry Pie & Pot Pie
Post # 672, # 767,

Tweaker Geek- Donuts, Cinnamon Bun & Cakes
Post # 736 # 740



Ginaaaaaa- Dumplings
Post # 731


slbbw- Razzleberry Pie
Post # 778


KCSocker &slbbw- Buttermilk Biscuits
Post # 345 & 479

Ginaaaaaa is offline   Reply With Quote
Old 02-17-2013, 11:27 AM   #24
Major LCF Poster!
Ginaaaaaa's Avatar
Join Date: Mar 2009
Posts: 2,356
Gallery: Ginaaaaaa
WOE: Moderate carbs, whole foods
Start Date: April 2009
The links above are recipes with pics. I don't want anyone to think I'm leaving them out of this. I will be posting more recipe ideas and links soon!!

Ginaaaaaa is offline   Reply With Quote
Old 02-19-2013, 12:57 PM   #25
Major LCF Poster!
Join Date: Nov 2003
Posts: 2,050
Stats: 242/202/145
Gina, I can't tell you how beneficial putting all the recipes on. I just want to thank you.
SCOTTSDALEJULIE is offline   Reply With Quote
Old 02-19-2013, 01:06 PM   #26
Senior LCF Member
Corvettebuff's Avatar
Join Date: Apr 2009
Location: Smalltown Missouri
Posts: 190
Gallery: Corvettebuff
Stats: 175/1160/150
WOE: Atkins
Start Date: Jan 2013
Thank you so much what a time saver and so many new ideas!
Corvettebuff is offline   Reply With Quote
Old 02-19-2013, 03:49 PM   #27
Major LCF Poster!
Ginaaaaaa's Avatar
Join Date: Mar 2009
Posts: 2,356
Gallery: Ginaaaaaa
WOE: Moderate carbs, whole foods
Start Date: April 2009

I was getting frustrated doing searches and going back to try and find recipes so I thought this would work well. It's such a long thread and so many recipes and tips didn't have names it was almost impossible to find them.

I'm going to be posting more as they're added.

Ginaaaaaa is offline   Reply With Quote
Old 02-19-2013, 05:37 PM   #28
Major LCF Poster!
Ginaaaaaa's Avatar
Join Date: Mar 2009
Posts: 2,356
Gallery: Ginaaaaaa
WOE: Moderate carbs, whole foods
Start Date: April 2009
28. 8-Seed Dinner Roll- Buttoni

I just made a great little dinner roll with the mix. Looked like this:

8-Seed Dinner Roll

2 T. melted butter
1 T. cream
1 T. chia gel
¼ c. water
¼ c. Fantastic Flour mix (made by post #1 recipe)
1/8 tsp. onion powder
½-¾ tsp. 8-Seed mix (or seasonings of your choice)

I melted the butter in an oversized coffee mug, stirred in the other wet ingredients until blended. Measured in all the dry ingredients but the seed mixture and stirred well. I then sprinkled the seed blend evenly on top and nuked that puppy on HI for 1 minute 10 seconds in my 1150 watt microwave. It rose beautifully tall and had a soft, cake-like center. I also popped it into the broiler to lightly brown the top. I may try making a bigger batch of this batter (x6) and oven-baking six of these to see how that works out. DH really liked the flavor on this little roll with butter, as did I. I was trying to get a chewier center with the chi gel, but it's still pretty cake-like. But that's OK, because the flavor is FANTASTIC, living up to the mix's name (or have we settled on a new name, Ouiz? )

8-seed blend: Mix the following and store in a lidded container:

1 T. coriander seeds, crushed
1 T. black peppercorns (I use a mixture of black and red)
2 T. dehydrated onion (or dried shallot)
1 T. sesame seeds
1 T. caraway seeds
1 T. Nigella seeds (available in Indian groceries or from Penzey’s)
1 T. dark whole flax seeds
1 tsp. crushed red pepper flakes
1 T. poppy seeds(I found mine
2 T. dried minced garlic
1 T. quinoa (optional)

Just ran the numbers on the 8-seed Dinner Roll and the entire thing has: 340 cals, 31.6 g fat, 18.8 g carbs, 14.5 g fiber, 4.3 g Net Carbs and 7.5 g protein. But frankly, it was so filling, I had trouble eating a whole one and may adjust the recipe to produce a slightly smaller dinner roll, say 2/3 this size for me would be better.

Attached Images
File Type: jpg image.jpg (42.3 KB, 58 views)
Ginaaaaaa is offline   Reply With Quote
Old 02-19-2013, 05:41 PM   #29
Major LCF Poster!
Ginaaaaaa's Avatar
Join Date: Mar 2009
Posts: 2,356
Gallery: Ginaaaaaa
WOE: Moderate carbs, whole foods
Start Date: April 2009
29. Gina's Better Than Flour Pizza- Ginaaaaaa

1 1/4 Cup Better Than Flour Mix
3 Tbsp Psyllium Husk Powder
1/4-1/2 Tsp Salt (didn't really measure)
2 tbsp Grated Parmesan Cheese
1/2 tbsp of Basil
1/4 tsp Garlic Powder
2 tsp Baking Powder
3 Large Eggs
1 cup boiling water

Preheat oven to 400 degrees. Combine all dry ingredients and mix until blended. Add eggs and mix until well combined. Add boiling water and mix until dough thickens (I just use a fork to mix the eggs in then add water and mix until all the water is mixed in and the dough comes together). Place the dough on a piece of parchment cut to fit the pan and then put a piece of plastic wrap over the dough, pat it into a round and roll it out, I roll to about 1/8" and use a large cookie sheet. After its rolled out I top it with sauce, cheese and whatever toppings you like.

Place in oven and Bake for 25 minutes.
Attached Images
File Type: jpg image.jpg (70.0 KB, 55 views)
Ginaaaaaa is offline   Reply With Quote
Old 02-19-2013, 07:43 PM   #30
Very Gabby LCF Member!!!
Barbo's Avatar
Join Date: Jun 2007
Location: Southern Ca. San Juan Capistrano
Posts: 4,319
Gallery: Barbo
Stats: 225/145/136
WOE: Low Carb Diabetic Plan
Start Date: August 2005
Thank you all!

Pam in Ky. PLEASE accept my condolences for losing your papa.
Thanks for posting the big batch recipe and all the others.
You all have been busy!!!! I've missed way too much.
So Little Time so Many Recipes

The photos are gorgeous. Has anyone ventured into the world
of yeast with this bake mix and a dab of gluten? I have a lot to
catch up with. This durned business has slowed me way down.
Working on a come back. Have not even tried out the lupin flour yet.

Love LCF and all of you.
Barbo is offline   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

All times are GMT -7. The time now is 11:23 AM.

Copyright ©1999-2017 Netrition, Inc. All rights reserved. - Terms of Service | Privacy Policy
LowCarbFriends® is a registered mark of Netrition, Inc.