Low Carb Recipes
- Gluten Yeast Bread
- Gluten yeast bread can only rise once
-
Gabi's World-Famous Bread @ lowcarbluxury.com (10/09)
- 1 pkg dry yeast (Rapid Rise/Highly Active)
- 1/2 teaspoon sugar
- 1 1/8 cup "baby bottle warm" water (90-100°F)
- 3 Tablespoons olive oil
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 Tablespoon Splenda
- 1 cup vital wheat gluten flour
- 1/4 cup oat flour
- 3/4 cup soy flour
- 1/4 cup flax seed meal
- 1/4 cup coarse unprocessed wheat bran
-
Good Bread Recipe @ lowcarbfriends.com (10/09)
- 1 cup water (250 mL)
- 3 tbsp olive oil (45 mL)
- 1 large egg
- 1 cup vital wheat gluten (250 mL)
- 2/3 cup whole wheat pastry flour, (150 mL) OR oat flour
- 1/2 cup wheat OR oat bran (125 mL)
- 1/4 cup whole wheat pastry four, (50 mL) OR flax seeds, ground, OR oat flour, OR soy flour
- 4 tsp bread machine yeast (20 mL)
- 1 tbsp SPLENDA® Granular (15 mL)
- 1 tbsp granulated sugar (15 mL)
- 1 tsp salt (5 mL)
- 1 tsp vanilla extract (5 mL)
- 1 tsp baking powder (5 mL)
-
Low Carb Bread Recipe 64836 @ cdkitchen.com (10/09)
- 3 cups warm water
- 1 tablespoon active dry yeast
- 4 cups Vital Wheat Gluten Flour
- 1 whole egg, beaten
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 2 tablespoons Splenda (sucralose)
-
Low Carb Final Bread Recipe @ cookingcache.com (10/09)
- 1/4 cup warm water
- 1/4 cup whipping cream
- 2 large eggs
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1 1/4 cups wheat gluten + 2 tablespoons
- 1/2 cup oat flour
- 1/2 cup whey protein, vanilla
- 1/4 cup flax meal
- 2 teaspoons baking powder
- 1 pinch stevia
- 2 1/2 teaspoons bread machine yeast
-
Low Carb Yeast Bread (10/09)
- 1 cup high gluten flour
- 1/2 cup wheat bran
- 1/4 cup heavy cream
- 1/2 cup warm water
- 2 pkts yeast
- 1 tsp salt
- 2 tsp sugar (the real stuff)
- 2 tbsp oil
- Resistant Starch 75
-
Fresh Herb Dinner Rolls (10/09)
- 1 pkt yeast
- 1 tbsp sugar
- 1 cup warm water
- 1 cup milk
- 2 med eggs
- 1 1/2 tsp, heaping
- 2 tbsp butter, unsalted
- 1/2 cup parsley, fresh chopped
- 1/3 cup chives, fresh chopped
- 4 cups bread flour
- 1 egg white
- 2 tbsp water
- 3/4 cup Hi-maize 260, packed
-
Multi-Grain Artisan Bread (10/09)
- Soy Flour Yeast Bread
- WPI Yeast Bread
-
O'solo Roll Clone @ lowcarbfriends.com (10/09)
- 6 tbsp WPI
- 5 tbsp Flax Seeds, measured whole, then ground
- 3 tbsp Oat Fiber
- 1 1/2 tbsp PolyD
- 1 tbsp Oil
- 1/4 tsp Salt
- 1 1/2 tsp yeast
- 1 full packet sugar
- 1 tsp Baking Powder
- 3/4 cup warm water
-
WPI Bread Machine Recipe @ lowcarbfriends.com (10/09)
-
WPI Pizza Crust @ lowcarbfriends.com (1237250-2) (10/09)
- 1-1/2 cup lukewarm water
- 4 cups wheat protein isolate
- 1 tsp xanthan gum
- 1 cup grated parmesan cheese
- 1 tsp garlic powder
- 2 Tbl Italian seasoning
- 2 Tbl olive oil
- 1 tsp table sugar (sucrose)
- 1 pkg active dry yeast
-
Archives Recipes @ lowcarbfriends.com (10/09)
- 3/4 cup warm water
- 1/4 cup whipping cream
- 2 large eggs
- 1 tbsp olive oil
- 1/2 tsp salt
- 1 1/4 cups wheat gluten + 2 Tbsp.
- 1/2 cup oat flour
- 1/2 cup whey protein, vanilla
- 1/4 cup flax meal
- 2 tsp baking powder
- 1 tsp sugar
- 1 pinch stevia
- 2 1/2 tsp bread machine yeast
-
Pizza Dough @ proteinpower.com (10/09)
- 3/4 cup carbalose
- 1/4 cup WPI 5000
- 2 tbsp vital wheat gluten
- 2 tsp dry yeast
- 3 tbsp resistant starch
- 1 tsp polydextrose
- 1/2 tsp splenda
- 2/3 cup cold water
- Jicama
- Raw chips
-
Jicama Chips @ goneraw.com (09/09)
- 1 jicama, cut into fry shapes
- 3 tablespoon olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon garlic, or more, to taste
- 1/4 teaspoon cayenne, or more, to taste
- 1 pinch cumin, or more, to taste
-
- Mix oil and spices together. Toss with jicama strips.
- Baked chips
-
Jicama Chips @ 3fatchicks.com (09/09)
- 2 cups jicama
- 3 tbsp olive oil
- 2 tbsp chili powder
- 1 tbsp cumin
- 1 tsp white pepper
-
- Preheat oven to 425 deg F
- Slice jicam as thin as possible
- Mix oil and spices in a large bowl
- Toss jicama until it is covered
- Place jicama on a baking sheet in one layer
- Bake in oven until browned on the edges
- Use paper towel to dab off any excess oil
- Let cool and set about 15 minutes
-
Jicama Chips @ jennycraig.com (09/09)
- Peel the jicama
- Slice jicama into chips (like scalloped potatoes)
- Drizzle olive oil on them (or spray Pam on the baking sheet and the tops of the slices)
- Bake at 450 deg F until brown crispy (25 minutes on first side)
- Flip them like pancakes and bake for another 20 minutes on the second side
-
- If you find jicama slightly starchy or floury, boil it for a minute or two
- Texture is between a raw potato and a super crispy apple
-
Jicama Chips @ lowcarbfriends.com (09/09)
- Jicama is 5.5 net carbs per cup
- Slices jicama very thin, wiped off the moisture
- Sprayed them with Pam and sprinkled some seasioning
- Baked them for 35 minutes at 425 deg F
- They were a little dry, and black around the edges
-
- Toss jicama chips in a little olive oil and sea salt; dehydrate them
-
Jicama Fries @ vegsource.com (09/09)
- Cut Jicama into pieces the size of steak fries
- Shake them with some chili powder and garlic powder (no salt)
- Bake at 350 deg F for about 45 minutes (turning once)
- They stay really crunchy
- Fried chips
- Miracle Whip
- Sandwich Spread
- Tartar Sauce
- Instructions
-
Almond Thins, etc (07/09)
- 3/4 cup almond flour
- 2 teaspoons granular Splenda
- 1 egg white
- 3/8 teaspoon salt
- 1/8 teaspoon garlic powder
- 1/8 teaspoon onion powder
-
Bran Crackers by Dottie (07/09)
- 1 cup wheat bran
- 1/3 cup protein powder
- 1 tablespoon sesame seeds -- toasted - optional
- 1 teaspoon salt
- 1 1/2 cups water
-
Dottie's Wheat-Like Crackers (07/09)
- 1 cup whey protein powder
- 1/3 cup oat flour
- 1/4 cup wheat bran
- 1 egg
- 1 3/4 cups water
- 1 tsp salt
-
Flax Seed Meal Crackers (07/09)
- 1 cup flax seed meal
- 1/3 cup Parmesan cheese, grated
- 1 and 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 cup water
-
Garlic Herb Crackers (07/09)
- 1/2 cup salted butter
- 1 large egg
- 3/4 cup almond meal
- 1/2 cup unflavored whey protein
- 1/4 cup Wheat Protein Isolate 5000
- 1/2 teaspoon Italian Seasoning (dried leaves)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon poultry seasoning powder
- 1/4 teaspoon salt
- Sea salt (optional)
-
Low Carb Crackers @ lowcarbfriends.com (10/09)
- 1 cup whey protein powder
- 1/3 cup oat flour
- 1/4 cup wheat bran
- 1 egg
- 1 3/4 cups water
- 1 tsp salt
-
- Preheat oven to 350. Mix all ingredients. Should be a thick but spreadable batter.
- Spray 11x14x1 cookie sheet WELL with cooking spray. Pour and spread batter onto pan.
- Sprinkle with salt. Bake 25 min. Batter should be "set".
- Remove from oven and use knife or pizza cutter to "score" into whatever size crackers you want.
- The dough can still be a little wet as long as the score lines stay.
- If the lines don't stay, put back in the oven for 5 min and try again.
- Bake about another 15-20 min til crispy and golden.
- Oyster Crackers
-
Ritz-Style Crackers (07/09)
- 3/4 cup almond flour
- 1/4 cup Carbquik
- 2 teaspoons granular Splenda or 2 drops Sweetzfree
- 1 egg white
- 3/8 teaspoon salt
- 1/8 teaspoon garlic powder
- 1/8 teaspoon onion powder
- 2 teaspoons untoasted sesame seeds
- 2 tablespoons butter, softened
-
Savory Cheddar Crackers (07/09)
- 1/2 pound grated extra sharp Cheddar
- 1/2 cup cold butter cut into small pieces
- 1 teaspoon Worcestershire sauce
- salt to taste
- dash of cayenne pepper
- 2 Tablespoons gluten flour
- 1/4 cup oat flour
- 1/4 cup soy flour
- Microwave Dehydrators
- Nesco Snackmaster Express Food Dehydrator (95-155 deg F)
- General Instructions
-
Drying Foods @ extension.missouri.edu (08/09)
- It is not recommended that microwave ovens be used for drying foods, because the food will partially
cook before it dries, imparting an overcooked flavor.
- If the temperature is too high at first, a hard shell may develop on the outside which traps moisture on
the inside.
- Temperatures that are too high at the end of the drying period may cause food to scorch.
- Temperatures between 120 degrees Fahrenheit to 140 degrees Fahrenheit are recommended for drying
fruits and vegetables.
- Temperatures up to 150 degrees Fahrenheit may be used at the beginning, but should be lowered as food
begins to dry.
- For at least the last hour of the drying period, the temperature should not exceed 130 degrees Fahrenheit.
- It is better to overdry than to underdry.
- Pasteurize vegetables by preheating the oven to 175 deg F, and baking the dehydrated vegetables for
ten minutes.
-
Crackers and Flatbreads in a Dehydrator (08/09)
-
Dehydrator Tips and Recipes @ care2.com (08/09)
-
Dehydrator Tips and Recipes @ my-calorie-counter.com (08/09)
- Cucumber chips are very good; rub a bit of salt on them before drying; eat immediately
- Kale chips are very good
- Curly kale tastes best
- Remove the thick stems
- Google: "recipe: dehydrated kale chips" or [dehydrated kale chips recipe]
-
Dried Vegetables @ food-dehydrator.com (08/09)
- Cabbage – Remove outer leaves, quarter and core. Dry 10-12 hours until crisp and brittle
- Mushrooms – Remove harder stalks. If desired, slice larger mushrooms. Dry 8-12 hours until dry and leathery.
- Spinach or Other Greens - Dry 6-10 hours until crisp
- Squash – Dry 10-16 hours until leathery to brittle
- Zucchini– Do not peel before dehydrating. Dry 6-10 hours until crisp
-
Simply Raw Snacks @ thesunnyrawkitchen.com (good recipes) (08/09)
-
Food Dehydrator Recipes (08/09)
-
How to Dry Fruits and Vegetables (08/09)
- Mushrooms
- Brush off, don't wash
- Dry at 90 degrees for 3 hours, and then 125 degrees for the remaining drying time
- Dry 4-10 hours until brittle
- Zucchini
- Slice 1/8-inch thick and dry 5-10 hours until brittle
- Recipe Collections
- Crackers and Croutons
- Fruit Roll-Ups (Fruit Leather)
- Kale Chips (Greens)
- Mushrooms
- Information
-
BellaOnline Ice Cream Recipes (05/09)
-
Boston Kitty Low Carb Vanilla Ice Cream (isomalt & xanthan gum) (05/09)
-
cdkitchen (09/09)
- Cooks.com (05/09)
-
LC Ice Cream @ disboards.com (07/09)
-
Vanilla Pecan Ice Cream @ journeytoforever.org (07/09)
- 3 eggs
- 2 tbsp softened butter (optional)
- 2 cups (unsweetened) soy or almond milk
- 1/2 cup food-grade glycerine
- 2 tsp vanilla
- 1/2 tsp sea salt (optional)
- 2 cups cream, or 2 extra cups of soy or almond milk
- 1/2 cup pecans (lightly roast in oven and cool before using)
- - - - -
- Beat eggs and milk together in large saucepan on low heat.
- Stir constantly until thickened -- mixture should smoothly coat a spoon. Takes 5-10 minutes. Cool.
- Add glycerin, cream (or soy or almond milk), vanilla, salt, and pecans.
- Refrigerate overnight or longer.
- Process in ice cream maker (or freeze).
- Add carob flour to make a chocolate version.
-
Karen's Ice Cream Recipe Collection (05/09)
-
KitchenAid.com (Ice Cream, Polydextrose, etc) (06/09)
-
Low Carb Connoisseur (07/09)
- LowCarbFriends.com (05/09)
-
Almost Fat Free Sugar Free Ice Cream (05/09)
-
Easy Ice Cream Bars (05/09)
- Cool Whip keeps ice cream soft in the freezer
-
Glycerine in LC Ice Cream (07/09)
- Inulin is polymerized fructose, and PolyD is polymerized glucose
- Glycerine depresses the freezing point. In large quantities, it provides a noticeable metallic flavor
and burning sensation
- Too much PolyD/Inulin causes chewy ice cream
- Too much glyercine cause a strange taste
- Too much erythritol causes grainy ice cream
- Too much Xanthan Gum/Guar Gum causes gummy ice cream
- Too much lecithin affects the taste
-
Homemade Ice Cream (several recipes) (05/09)
- Chocolate Soft Serve Ice Cream
- 1/2 cup water
- 1 pkg plain gelatin
- 4 tbsp unsweetened cocoa
- 1/4 tsp Sweetzfree (liquid Spenda)
- 1/4 cup erythritol (measure, then grind to powder)
- 1/2 tsp instant coffee
- Mix, and heat for 1-1/2 minutes in the microwave
- Then add
- 1 1/2 cups cold water
- 1/2 cup coconut milk
- 1 tsp vanilla
- 1 scoop protein powder (or
egg white protein)
- Blend ingredients
- Cool in frig; don't worry if it separates into layers
- When chilled, put in an ice cream maker
- This makes one quart of soft-serve ice cream
- Egg white powder helped the texture of the ice cream
- Cocoa makes the texture much thicker and creamier
- Erythritol makes the ice cream very smooth and very fluffy
- Strawberry Soft Serve Ice Cream
- 1 pkg strawberry SF Jello
- 1/2 cup water
- 1/4 cup erythritol (measure, then grind to powder)
- 1/4 tsp Sweetzfree
- Mix, and heat for 1 minute in the microwave
- Then add
- 1 1/2 cup water
- 1 cup sliced strawberries
- 1/2 cup coconut milk (or cream)
- 2 rounded tsp of inulin (Fibersure)
- 1/3 cup
egg white protein
- Blend, chill, and then put in the ice cream maker
- You might want to reduce the water to 1 1/2 cups total
- Cool Whip will retard the overnight freezing
- Coconut Soft Serve Ice Cream
- 1 pkg gelatin
- 1/2 cup water
- 1/4 cup dried coconut
- 1/4 tsp Sweetzfree
- 1/4 cup erythritol (measure, then grind to powder)
- Mix, and heat for 1 to 1 1/2 minutes
- Then add
- 1 1/2 cup water
- 1/2 cup coconut milk
- 2 rounded tsp inulin (Fibersure)
- 1/2 tsp coconut extract
- 1/3 cup
egg white protein
- People also add xanthan gum, polydextrose, and agar agar for thickening and stabilization
- Egg yolks (custard) help a lot
- Glycerin can cause the ice cream to melt quickly
-
Ice Cream How To's & Recipes (05/09)
-
Need Ice Cream Recipes (05/09)
-
Polydextrose Recipes (311745) (O'solo Rolls) (06/09)
- Ice Cream
- 3 cups heavy/whipping cream
- 1 cup whole milk (Carb Countdown)
- 1/2 cup erythritol
- 1 cup polydextrose
- 1/2 tsp liquid Splenda
- 1/2 tsp liquid lecithin
- 1/2 tsp glycerin
- 1/2 tsp guar gum
- 4 egg yolks, beaten
- Heat everything except the egg in a double boiler until hot, but NOT boiling
- Slowly wisk the egg, and continue wisking until the mixture thickens a bit (about 5 mins)
- Do NOT let the mixture boil
- Chill in a sealed container
- Makes 2 medium-sized batches of ice cream in a 1 qt ice cream maker
-
Polydextose Recipes (311745, page 10) (06/09)
- Premium Vanilla Ice Cream
- Step #1:
- 2 tablespoons butter
- 1 cup PolyD
- 1/2 cup Erythritol
- 1 cup Splenda or liquid equivalent
- a pinch of salt
- 1 tablespoon SteviaPlus
- 2 cups heavy cream
- Put all ingredients into a saucepan and whisk constantly until mixture comes to a full rolling boil.
- Remove from heat.
- Step #2:
- 2-1/2 tablespoons vanilla extract-(this in not a misprint) or the scrapings of 1 whole vanilla bean
- 2 whole jumbo eggs
- 3 jumbo egg yolks
- Place eggs, yolks and vanilla in a blender. Turn blender on and blend for about 20 seconds or,
until mixture becomes light in color.
- In a very thin ribbon, slowly pour boiling cream mixture into the eggs with the blender running until
all the cream has been added. Blend for another 30 seconds or so and turn blender off.
- Step #3:
- 2 cups Carb Countdown milk
- Pour cream/egg mixture into a covered container and add Carb Countdown milk; stir well.
- Place mixture in the refrigerator and let it chill and ripen overnight.
- The next day place mixture into ice cream freezer and make ice cream.
- Spoon mixture into a freezer container and place in freezer to finish freezing.
- Only change: I had large instead of jumbo, so used 3 wholes + 2 yolks
- Lowcarbluxury.com (07/09)
-
Lowcarb-Recipes.net (05/09)
-
PickYourOwn.org (Fat Free, Sugar Free Ice Cream) (05/09)
-
Recipezaar.com (05/09)
-
Swanson Coconut Pistachio Ice Cream (09/09)
-
VeganIceCream.blogspot.com (05/09)
- Acid Blend (50% Citric, 25% Malic, and 25% Tartaric Acid)
- Pomona's Universal Pectin
-
Forums.gardenweb.com (msg081529239349) (02/09)
- Used 1/4 tsp of acid blend with 4 cups of peaches
-
Forums.gardenweb.com (msg1214523515460) (02/09)
- Premix and dissolve the granules of the Pomona in water or juice using a blender
- Sweeten the jelly mixture prior to adding the Pomona
- I also add a little honey to the Splenda, to give the jelly a slight 'sticky' texture
- Pour the Pomona mixture into the boiling liquid thats been sweetened already
- Add the calcium water at the last moment
- I use the whole packet of calcium when I use a full box of Pomona
- You will start to notice the jelly coating the spoon within a minute
- Fill the jar at that time
- I also tend to not use up a whole jar of jelly, so I add extra acid blend (Malic, Tartaric,
and Citric), so the juice gets more tart flavor and MUCH more "character". The added acid helps
to prevent spoilage once the jelly is opened. Mine last longer than 6 months, and never show signs
of mold. Acid blend is found at wine making supply stores.
- Recipe Collections and Instructions
- Jams
- Jellies
- Preserves
- Pickles
- Sauces
- Flour substitute
- 1 cup gluten flour (Bob's Red Mill)
- 1 cup wheat protein isolate (www.locarber.com)
- 1 cup plain whey protein (Ultimate Nutrition brand)
- 1 cup almond flour (Bob's Red Mill)
- 1/2 cup unbleached wheat flour (Arrowhead Mills)
- Low Carb Cake or Cookie Flour Mix
- 1/2 cup carbquik
- 1/4 cup wheat protein isolate 5000
- 1 Tbs wheat protein isolate 8000
- 1/8 cup almond flour
- 1 Tbs resistant wheat starch 75
- 1 tsp not/Sugar
- Adding 1/2 tsp of cornstarch might improve the texture
-
Bake Mixes and Faux Flour (01/09)
-
Gluten-Free Whey Protein (01/09)
-
Supplemental protein still vital to the baking industry (01/09)
- Vital Wheat Protein is used to add strength and volume to bread
- Gluten is the protein backbone of baking
- WPI is used to replace some fats
- Whey proteins are clean-flavored proteins, can replace egg solids
- Sweet whey can enhance browning, and binds with water very well
- Egg protein is used for binding and whipping
- CarbQuik
- Hazelnut Meal
- Resistant Starch 75
-
Polydextrose Comments @ lowcarbfriends.com (07/09)
-
Polydextrose Digestive Issues & Recipes @ lowcarbfriends.com (07/09)
- If you use almond flour, I recommend one additional processing step. Hand blend the almond flour
with the eggs; it helps to remove a lot of the graininess.
- Polydextrose Recipes
-
Polydextrose Recipes - Page 1 @ lowcarbfriends.com (07/09)
- Brownies (CandidCam)
- Brownies (Jaideyes)
- Chocolate Chip Cookies (CandidCam)
- Chocolate Chip Cookie Chews (Lee140)
- Chocolate Mousse (BettyR)
- Chocolate Drop Cookies with Mocha Glaze (Cap57)
- Corn Bread (kcduffer)
- Gingersnaps (Criosa)
- Hot Fudge Chocolate Sauce (Criosa)
- Ice Cream (CandidCam)
- Key Lime Pie & Condensed Milk (Jaideyes)
- O'solo Roll Clone (NulloModo)
- Peanut Butter Cookies (CandidCam)
- Peanut Butter Custard (CandidCam)
- Spice Sugar Cookies (Cap57)
- Strawberry Jam (Jaideyes)
-
Polydextrose Recipes - Page 2 @ lowcarbfriends.com (07/09)
- Caramel Sauce (scott123)
- Chewy Caramel Nut Clusters
- Chocolate Peanut Butter Fudge (Pami)
- Coconut Cookies (CandidCam)
- Congo Bars (Dizneegirl)
- Dry Pudding Mix (scott123)
- Ice Cream (lgpars)
- Meringue (kcduffer)
- Peanut Brittle (Cap57)
- Sugar Butter Cookies (CandidCam)
-
Polydextrose Recipes - Page 3 @ lowcarbfriends.com (07/09)
- Chocolate Pecan Fudge (Pami)
- General Tso's Chicken (Charski)
- Ice Cream, Premium Vanilla (BettyR)
- Pecan Pie (scottsdalejulie)
- Vanilla Flan (Criosa)
-
Polydextrose Recipes - Page 4 @ lowcarbfriends.com (07/09)
- Banana Foster (Cap57)
- Chocolate Hazelnut Spread (kglowack)
- Chocolate Pecan Fudge (Pami)
- Congo Bars, Dizneegirl's (ClikChik)
- Honey, Scott's PolyD (kglowack)
- Honey Maid Graham Crackers (kglowack)
- Ice Cream, Premium Vanilla (ldoughe3)
- Meringue (probles)
-
Polydextrose Recipes - Page 5 @ lowcarbfriends.com (07/09)
- Brownies (Jaideye)
- Cherry Crunch (Pam)
-
Polydextrose Recipes - Page 6 @ lowcarbfriends.com (07/09)
- Post-Synergy Sweeteners
- Toffee, English (scott123)
- Toffee (Pami)
-
Polydextrose Recipes - Page 7 @ lowcarbfriends.com (07/09)
- Sugar Replacement (Splenda, Erythritol, Sweet One, and PolyD)
-
Polydextrose Recipes - Page 8 @ lowcarbfriends.com (07/09)
- Donna's Sweet Blend (RVcook)
- Pie Dough (griffin)
-
Polydextrose Recipes - Page 9 @ lowcarbfriends.com (07/09)
- Brownies (Jaideye's version, tweeked by jackieba)
-
Polydextrose Recipes - Page 10 @ lowcarbfriends.com (07/09)
- Ice Cream, Premium Vanilla (BettyR's, tweeked by Susan)
- Nutty Lace Cookie (Kevinpa)
-
Polydextrose Recipes - Page 11 @ lowcarbfriends.com (07/09)
- Brownies (CandidCam, posted by scott123)
- Gingersnaps (Criosa, posted by scott123)
-
Pecan Pie, PolyD (Scott123) @ lowcarbfriends.com (07/09)
- General Information
- Xanthan gum produces a stretchier texture (best for breads)
- Guar gum creates a spongier texture (like cake)
-
How to Use Xanthan Gum and Guar Gum in Gluten-Free Cooking (07/09)
- Xanthan (ZAN thun) gum and guar (gwar) gum are used in gluten-free cooking to bind, thicken
and emulsify gluten-free ingredients. If you don't add one of these gums to most of your gluten-free
baked goods, they will likely end up as a pile of crumbs!
- Xanthan gum is a corn-based, fermented product. If you use too much xanthan gum in a recipe,
you may notice a heavy, gummy or even "slimmy" texture in your baked goods. Also, xanthan gum
generally costs almost 3 times as much as guar gum.
- Guar gum comes from the seed of bean-like (legume) plant. If you use too much guar gum, you may
end up with heavy, stringy baked goods. Guar gum is a high fiber product and has been associated
with gastrointestinal upset in some people.
- General Tips for Using Xanthan Gum and Guar Gum in Gluten-Free Cooking
- Bread and pizza dough recipes: Add 1 teaspoon xanthan gum or guar gum per cup of GF flour
- Cake, muffin and quick bread recipes: Add 1/2 teaspoon xanthan gum or guar gum per one cup
of GF flour used
- Cookie and bar recipes: Add 1/2 teaspoon (or less) xanthan gum or guar gum per one cup of
GF flour used
-
Rules for Using Xanthan Gum in Gluten-Free Recipes @ northtexasgig.com (05/09)
- Bread: 1 tsp per cup of gluten-free flour mix
- Cake: 1/2 tsp per cup of gluten-free flour mix
- Cookie: 1/4 tsp per cup of gluten-free flour mix
- Muffin: 3/4 tsp per cup of gluten-free flour mix
- Glucommannan
- Guar Gum
-
Guar Gum @ barryfarm.com (05/09)
- Prevents oil droplets from separating out in salad dressings
- Retards ice crystal growth in ice cream
- In baked goods, it increases dough yield, giver greater elasticity, and improves texture and shelf life
- In whole grain flours, it replaced the elasticity provided by gluten, allowing the baked goods to rise
as they would with gluten flours
- In dressing and sauces, improves the "mouth" and appearance by maintaining the blend of ingredients
- Prevents the "weeping" of pie fillings
- Guar gum creates a spongier texture (like cake); Xanthan gum produces a stretchier texture
(best for breads)
-
Chewy Granola Bars (guar gum) (07/09)
- Lecithin Granules
- Xanthan Gum (1/2 tsp has 1.3 grams of dietary fiber)
- General Information
-
forum.lowcarber.org (07/09)
- Which wheat protein isolate you decide to use depends on what you plan to make with them.
- Wheat protein isolate 8000 is to strengthen or add chewiness to the things you make. It
is very much like vital wheat gluten in it properties and wheat protein isolate 8000 can be
used interchangeably. Wheat protein isolate is less carbs than vital wheat gluten but not by
a huge amount.
- Wheat protein isolate 5000 is basically used to aid with rising.
- Under no circumstances do you ever want to sub wheat protein isolate 8000 for wheat protein
isolate 5000 or visa versa. You will not obtain the results you are looking for and for the most
part be extremely disappointed with the end results.
- Over all I use 1/3 the amount of wheat protein isolate 8000 as I do of wheat protein isolate 5000.
The baking mixes that I use for bread making and cakes and cookies have some of each in them.
-
lowcarbfriends.com (07/09)
- For yeast baking, WPI 8000 is best and is the only one I use.
-
lowcarbfriends.com (07/09)
- The WPI 5000 is definitely better for breads as it creates sticky doughs that rise better.
- The WPI 8000 creates chewiness/structure in baked goods.
- The two definitely can not be subbed for each other. If you have a recipe that uses the 5000, then
get the 5000.
- The 8000 is excellent for strong chewy breads, but the 5000 is superior for volume. Chewiness isn't
that important to us. Volume is.
- Besides being able to trap more air, WPI 5000 based doughs trap more water.
- If it looks light and fluffy, it's WPI 5000. If it's heavy and dense, then it's WPI 8000.
- 28 grams WPI 5000 = 1/3 cup plus 2 tsp
- 28 grams WPI 8000 = 3 1/2 tbsp
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WPI Recipes @ lowcarbfriends.com (127250) (10/09)
-
WPI Pizza Crust @ lowcarbfriends.com (1237250-2) (10/09)
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created by Bonnie Lee Hill,
bonniehill@verizon.net
last modified on October 26, 2009
URL: http://mysite.verizon.net/bonniehill/pages/lcrecipes.html
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