Fri, May-20-11, 06:42
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Senior Member
Posts: 1,739
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Plan: THM
Stats: 272/216/137
BF:
Progress: 41%
Location: Colorado, USA
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This is a very old thread, but I just came back to this forum, and wanted to answer a couple of questions.
1. These days, most supermarkets sell wheat gluten - it may also be called vital wheat gluten.
2. Baking powder typically has some corn starch (and therefore carb) in it. Because you'd be using such a small amount, and because the corn starch is only 1/4 of the total volume, I would expect that it would be negligible, but if you have issues with corn, well, it's just FYI.
I made these this morning from memory, and didn't remember about the blender. They were lumpy, but I was hungry.
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