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#211 | |
Junior LCF Member
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Quote:
Thanks so much. I guess I'll just order the egg white powder. Perfect. I have coconut flour and am ordering the glucomannan. You're the best. |
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#212 |
Blabbermouth!!!
Join Date: Oct 2002
Location: Puyallup. WA
Posts: 5,539
Gallery: rosethorns
Stats: 252/140/150
WOE: atkins I eat non allergic food
Start Date: restarted 1-07
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I'm allergic to powdered egg whites and most proetin powders. So I use real organic egg whites and organic plant protein powder.
When I use real egg white I put the egg in a measuring cup then add the liquids to the same cup.I don't always use it all.
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______________________________ Esther May we all live our life as long as we want! |
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#213 | |
Junior LCF Member
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#214 |
Major LCF Poster!
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Netrition carries the Now Egg White Protein Powder, unflavored, in a 1.2 lb. tub. It's the least expensive I've found so far lately at 20.99.
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Terry |
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#215 |
Blabbermouth!!!
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GloFry I don't know whether Ginaaaaa has been very active lately on LCF, but check Esther's reply above your question.
She does use fresh egg whites, as she is allergic to powdered egg whites. Just use those as part of the liquid to whatever application you have.
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Judy |
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#216 |
Junior LCF Member
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Thank you so much, Judy and Esther. Sorry for taking so long to get back to this. Will let you know how my recipe turns out.
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#217 |
Blabbermouth!!!
Join Date: Oct 2002
Location: Puyallup. WA
Posts: 5,539
Gallery: rosethorns
Stats: 252/140/150
WOE: atkins I eat non allergic food
Start Date: restarted 1-07
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__________________
______________________________ Esther May we all live our life as long as we want! |
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#218 |
Very Gabby LCF Member!!!
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by the way--for all those who are also experimenting with vitafiber, I have found that the combination of this mix plus vitafiber, plus whatever liquids you use makes for an even moister finished product. Love, your friendly neighborhood experimenter
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#220 |
Very Gabby LCF Member!!!
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for 1/4 cup of the mix, I have been adding maybe about 3 TBS vitafiber and about the same of davinci's, and maybe a little squirt of liquid eggwhites. mix together and then sprinkle with lilys sf chocolate chips, and then nuke for 1.5 minutes on high. I am not the best on measurements as I tend to eyeball everything.
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#221 |
Junior LCF Member
Join Date: Jun 2015
Location: Alexandria, VA
Posts: 50
Gallery: TX Tiger
Stats: 295/209/215 - 5'11.5"
WOE: Atkins-ish
Start Date: Feb 2015
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I have tried 4 times and 3 of them I would characterize as a failure.
First I went with a chocolate cake using 1T CF, 1T AF, chocolate whey (designer whey), 1T cocoa powder. Sweetened with swerve and divinity unflavored syrup. Turned out dense and dry. I hate coconut and didn't like the taste in this either. Next I tried Diane's original biscuit recipe using all AF and unflavored whey (designer whey). Looked somewhat promising out of the microwave but after toasting they became VERY dry. After butter and SF jelly I ate most of it but it was hard to get down. Next I tried the biscuits again this not cooking it as long. The results were slightly better but not enough to try again. Finally I tried it for breading for fried chicken tenders. It worked quite well for that. I'm going to try a couple more times - maybe the ones that don't use the microwave will turn out better. Just not sure if my results are due to over cooking, not using enough liquid, my ingredients (all of which are less than 1 month old - I'm using lifesource oat fiber, honeyville AF, designer whey, now egg whites, and now gluc) or what but I had such high hopes. Last edited by TX Tiger; 07-11-2015 at 04:22 PM.. |
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#222 |
Blabbermouth!!!
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Tiger, I used to make "little cakes" with this all the time. I probably will again now that you've reminded me.
Your end product will be more moist in your biscuit recipe and/or toasting, if you add more liquid before cooking. You've also reminded me about using it as a breading - it's excellent as a breading. I tried using it once as the breading for chicken fried steak. HUGE hit. It's possible you might be over-cooking, but try again using a little more liquid? Best of luck. I have loved this. But I am also very forgiving of imperfections when not using wheat flour. I am just so glad to have "something" that's "close enough" and sometimes it is excellent. I promise not to use so many quotation marks next time.
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Judy |
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#223 |
Junior LCF Member
Join Date: Jun 2015
Location: Alexandria, VA
Posts: 50
Gallery: TX Tiger
Stats: 295/209/215 - 5'11.5"
WOE: Atkins-ish
Start Date: Feb 2015
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Yeah I read this thread plus all 71 pages of the original one and know lots of people seem to have gotten good results. I am hopeful that maybe making a couple tweaks will yield success.
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#224 |
Junior LCF Member
Join Date: Jun 2015
Location: Alexandria, VA
Posts: 50
Gallery: TX Tiger
Stats: 295/209/215 - 5'11.5"
WOE: Atkins-ish
Start Date: Feb 2015
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I think I've finally cracked the code on this and have found success. Made biscuits in the oven (I used a muffin top pan which worked great). Also made cupcakes with Ginaaaaa's yellow cake. Both turned out really good.
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#225 |
Major LCF Poster!
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TX Tiger, was it a lack of more moisture? The toughest part for me was getting dry/wet ingredients ratio right. It's definitely a give and take at first. I usually make up a 12x mix instead of making each thing each time.
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Terry |
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#226 | |
Junior LCF Member
Join Date: Jun 2015
Location: Alexandria, VA
Posts: 50
Gallery: TX Tiger
Stats: 295/209/215 - 5'11.5"
WOE: Atkins-ish
Start Date: Feb 2015
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Quote:
I too made up a larger batch. I did a 6x batch of almond flour and a 2x batch of coconut and mixed them together. I don't like the taste of coconut but believe it is a benefit in this even if only in small amounts. It does mean I have to tweak the wet ingredient volumes (the yellow cake was all coconut as I made them for someone allergic to tree nuts). |
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#227 |
Junior LCF Member
Join Date: Jun 2015
Location: Alexandria, VA
Posts: 50
Gallery: TX Tiger
Stats: 295/209/215 - 5'11.5"
WOE: Atkins-ish
Start Date: Feb 2015
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I found a biscuit recipe using cream cheese and flour. I had never heard of using cream cheese in biscuits but thought what the heck and gave it a go. I used BTF/FFM instead of the flour and it turned out fantastic. It browned up well and the crumb was very good. The only negatives for me are the calorie count is relatively high and they don't rise as much as I'd like them to. I'd post a picture but haven't been able to make it work.
Southern-ish (Cream Cheese) Biscuits Makes 12 8oz Cream Cheese 3/4 cup Butter 1-1/2 cup BTF (mine is a mix of almond & coconut flours) 2 tsp baking powder (in addition to what is in BTF) 1/3 tsp salt Cream the cream cream cheese and butter. Add dry ingredients. Mix well. My dough was pretty sticky. Wrap in plastic wrap and refrigerate 1 (or more) hour. Preheat oven to 425. Roll dough to 1/2 to 1 inch thick. I found it was easier to roll it between the plastic wrap. Bake 10-12 minutes. The cooked or uncooked biscuits may be frozen. I like freezing the dough because it allows me to make a single hot biscuit whenever I want it - also allows for portion control. I haven't tried it but think you could cut back on the butter (and perhaps the cream cheese) to save some calories. Sorry - I don't have the nutrition info. Last edited by TX Tiger; 07-26-2015 at 07:48 AM.. |
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#228 |
Junior LCF Member
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Martha Stewart Crackers
![]() Here's a cracker recipe from "Martha Stewart Baking" adapted to LC. These come out perfectly browned, and tender but crisp. Perfect for a spread of cream cheese dip or even just butter. Ingredients: 2.75 cups baking mix 1/2 t. baking soda 1/2 t. kosher salt 1/4 c erythritol crystals 2 sticks butter cut into pieces 8 oz. mascarpone cheese 1 egg toppings...course salt and caraway seeds or I used chili flakes. Directions: In bowl of mixer put flour, baking soda, salt, sugar and mix to combine. Add butter one piece at a time, beating until the mixture resembles course meal. Add the mascarpone, and beat until soft dough forms. Divide dough in half and wrap each half in plastic, flattening into a square. Put in fridge for at least 1 hour. Roll dough between plastic or parchment until 1/8" thin, then cut into triangles or shapes. Stack between parchment and freeze for at least 25 min. Heat oven to 350. Use egg wash and sprinkle on toppings, bake rotating trays every 5 min until golden brown. It's ok to pull out the browned ones and put tray back in. Enjoy! Sue |
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#229 |
Senior LCF Member
Join Date: Sep 2015
Location: Ventura County, CA
Posts: 81
Gallery: Luv2loose
Stats: 199/174/154, 150
WOE: low carb/Atkins
Start Date: Aug 2015 (second time)
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Carb Count?
I just went through these fantastic recipes, they look so good!. But I don't see any carb count for any of them. Then I see Ginaaa's WOE is High carb low fat. Are all of these high in carbs. Sorry, I'm new so I'm just getting to know all the forums and threads. Oh, is there a substitute for the glucomannan powder?
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#231 | |
Very Gabby LCF Member!!!
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Quote:
I have not heard of a substitute for glucomannan powder yet. As ouizoid said, the recipes on this forum are mainly low carb...some people are on maintenance so there will be hgher carb ones around. There are some online programs or software programs you can get to figure out the carb count for you. I suggest they are worth the investment (maybe some are free?). p.s. Welcome to the forum. Last edited by Nigel; 10-21-2015 at 01:13 PM.. |
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#232 |
Senior LCF Member
Join Date: Sep 2015
Location: Ventura County, CA
Posts: 81
Gallery: Luv2loose
Stats: 199/174/154, 150
WOE: low carb/Atkins
Start Date: Aug 2015 (second time)
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Thank you ouizoid and Nigel. I'll go back and copy/print some recipes now. My kitchen looks like a bakery with all the ingredients, utensils and equipment around.
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#234 |
Senior LCF Member
Join Date: Jun 2006
Location: Aiken, SC
Posts: 378
Gallery: RexsreineSC
WOE: LC, lower fat, higher protein
Start Date: off and on for ten years
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Fantastic Flour, RS, and THM clones
Was really glad to find this new flour sub, especially since it is gluten-free. Have found that the less gluten I eat, the better. I've gotten rid of all my WPI recipes.
Since I'm not fond of the coconut flour taste in savory applications, i've cut it in half or more, subbing in resistant corn starch. Works well but you have to pay attention to amount of liquid. I start with a lesser amount and then add more as necessary. Have also found other flour subs on the internet, including clones of Trim Healthy Mama's. Check Pinterest for links to recipes. I have mixed the original FF mix with a clone of THM and had good results. I'm still experimenting with these new (to me) combos. Many thanks to all of you who have posted your results. I look forward to viewing more. |
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#235 |
Blabbermouth!!!
Join Date: Oct 2002
Location: Puyallup. WA
Posts: 5,539
Gallery: rosethorns
Stats: 252/140/150
WOE: atkins I eat non allergic food
Start Date: restarted 1-07
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I just reread this thread again. I made your fudge and it's awesome .
__________________
______________________________ Esther May we all live our life as long as we want! |
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#237 |
Blabbermouth!!!
Join Date: Oct 2002
Location: Puyallup. WA
Posts: 5,539
Gallery: rosethorns
Stats: 252/140/150
WOE: atkins I eat non allergic food
Start Date: restarted 1-07
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Yes the protein fudge . Is there another?
__________________
______________________________ Esther May we all live our life as long as we want! |
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#238 |
Junior LCF Member
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is egg white powder and egg white protein powder the same thing? Also what brands would you suggest for the vanilla protein powder called for in some of the recipes and what brand would you suggest for the non flavored protein powder in the Fantastic flour recipe.
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#239 |
Blabbermouth!!!
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Hello!
I checked the ingredients in the Now egg white protein powder (that's what I'm using for egg white powder now). The only ingredient is: Eggwhite Powder. I like Jay Robb protein powder for the vanilla. Just what I happen to be using right now.
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Judy |
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#240 | |
Junior LCF Member
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type of protein
Quote:
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