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I've tried a number of keto-friendly recipes, ones without wheat, barley, rice, oats, corn or rye. (I generally don't do anything with teff, millet, sorghum, kamut, quinoa or other grains, so they didn't factor in to my testing, though I may play with teff to see if I can make a good injira.)
Mixed results--at best. Texture is an issue, few of them have the lightness you get with wheat. The ones that used a lot of whipped egg whites tended to be a bit lighter, but IMHO the egginess is an issue. It does not appear you can make them with liquid egg whites, not sure if powdered egg protein would work or not, so you need a plan for what to do with multiple egg yolks. (I've made gluten-free angel food cake and ladyfingers with powdered egg whites, the ladyfingers were more of a success though we used both in a gluten-free trifle, by the time the pastry cream, jello and fruits were added the cake and ladyfingers were not impacting flavor much.)
Almond flour is a common ingredient in keto baking and I got tired of the taste of almond flour quickly. Other nut flours didn't seem to help much. I concluded that flax meal adds a bitterness I don't like.
Fathead doughs (almond flour usually with cream cheese and mozzarella) never really gave us a 'bread' feel, though the taste wasn't too bad and it actually toasted fairly well. If I HAD to make my own keto breads without any wheat products, I'd probably start with a fathead recipe and see what I could do to improve it, a task many others have attempted with only modest results.
Coconut flour has potential but the trick is to avoid it tasting like a coconut candy.
I'm still playing with fibers, such as bamboo fiber and oat fiber, I don't know if the latter meets the criteria of 'grain free', though.
I'm making potato leek soup, not super low in carbs (hopefully under 20 carbs/serving before adding croutons.)
I've got some semolina bread croutons, they're about 50% carbs, but I'm taking some of the Aldi white keto bread and drying it out in the oven, it has essentially zero net carbs. I'm told it makes OK croutons once dried out.
Playing with Otter, a speech-to-text app for iPhone, to see if I could use it to verbally record a list of books. Looks like it might work, and that should save a lot of typing.
Anyone else have this disease?
Yup, sure do. I haven't counted the total number of cookbooks we have, it wouldn't surprise me if it was well over 300. They're in the kitchen, in the living room and on quite a few shelves in the basement, plus ones I moved downstairs but haven't put away yet.
I keep meaning to catalog them. I need an app that does speech-to-text for cataloging stuff.
Playing around with the recipe tool in Carb Manager, it looks like my croissants (small, 40 grams each) are about 15 grams of carbs each. If I use allulose, cream and carbalose flour, I can get that down to 5 net carbs each (10 total carbs). Adding chocolate sticks to make chocolatines adds another 5 carbs back.
Will have to try that to see how they taste but based on the apple pie I made on Sunday probably similar to the croissants I made some years ago using soft red winter whole meal wheat flour instead of AP flour.
Probably leftover chili and chicken thighs for supper here, plus maybe some salad.
The shape changed during final proofing and baking to the point where it looked less like a turkey, but it was an interesting idea and demonstration of bread shaping skills. If it had been done with dead dough (which doesn't rise much, if any), it would have made an interesting centerpiece.
left over pizza, jazzed up with more pepperoni and sauce.
The apple pie is pretty good, I used the all-butter crust recipe I usually use, but with Carbalose instead of pastry flour. I did have to add a bit more water to get it to form a dough, that's typical with Carbalose products. Could have used a little more cinnamon, but that's always subjective. (And Diane almost always thinks a recipe needs more cinnamon.)
This year's Winesap apples are a bit more tart than the ones I got (at a different orchard) last year, I noticed that when I was peeling them, and I also didn't adjust the recipe for the difference in sweetness between sucrose and allulose (about 70% as sweet), but sometimes that recipe is almost too sweet.
The Carbalose crust was reasonably flaky, perhaps a bit more assertive in taste than pastry flour, but it definitely tastes like an apple pie.
Instead of an egg wash, I used cream, with just a little sparkling sugar (adding less than 1 carb per slice). I took it out of the oven a few minutes early because the outer edges were getting dark but the crust seems fully baked.
I used my new pastry rolling bag from King Arthur, it seemed to help keep the crust from fracturing. Now I need to test it on pizza dough.
The freeze we had the other day killed off the tomato leaves but didn't damage the fruit, so I'm still picking tomatoes as they ripen. I got enough ones larger than a cherry/grape tomato today that we're having BLT's for supper.
I have the lower-carb apple pie in the oven, it'll be a while before it's done and cool enough to taste.
It's out and it looks like an apple pie:
Attachments:
You must be logged in to view attached files.The cinnamon stick for the stem is cute, but probably more decorative than flavorful.
Haven't tried it myself, but the idea makes sense, sort of like breading or tempura but without the frying part. I'm not fond of the taste of cornstarch (or the carbs), I wonder what else might work?
You could do what my wife does, just peel the skin off. Leaving the skin on does make a difference in how the surface of the chicken cooks, it keeps it from drying out.
We had more of last night's pizza tonight. I put extra pepperoni on then, and I gave mine the Detroit pizza touch, I added more sauce on top. I also had a salad.
15 years is pretty good for a digital thermometer.
I got a yellow one so it would be easier to find, too. And it does help.
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