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Go Back   Active Low-Carber Forums > Main Low-Carb Diets Forums & Support > Kitchen: Low-Carb Recipes > Bread & Baked Goods
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  #31   ^
Old Sat, Jan-31-09, 02:20
gadge's Avatar
gadge gadge is offline
Senior Member
Posts: 504
 
Plan: HCG
Stats: 28/22/16 Female 72 inches
BF:yes
Progress: 50%
Location: LA Metro
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Dear LCStudent;

I am madly in love with you.

You, dear LCS, have made my life complete. We have just had late night tea and muffins. Not only was it low carb, not only did we not really notice it was low carb, but it was also a mufa, if I am not mistaken, so it is a perfect crossover diet food in my household. What an achievement!

God bless you--there can be fresh muffins on my sideboard every weekend, evermore.

Now, if I can somehow mod this recipe into my waffle iron, I shall be carried through the streets and showered with rose petals! I will start with my bad waffle iron in case I destroy it in process. Yay!

Sincerely,

G-

Last edited by gadge : Sat, Jan-31-09 at 06:02. Reason: polygendering
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  #32   ^
Old Wed, Feb-04-09, 19:41
SherBel's Avatar
SherBel SherBel is offline
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Posts: 159
 
Plan: Atkins
Stats: 290/243/140 Female 5 feet 4 inches
BF:
Progress: 31%
Location: Maple Ridge, BC
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I tweaked this recipe slightly.

To the dry mix, I added 2 (level) tablespoons of vital wheat gluten. My goal was to improve the texture, and add a wheat element.

I also added one of the egg yolks, and two tablespoons of whipping cream. Why? Well, I knew that this recipe didn't depend on stiffly beaten egg whites, and I thought that the yolk would improve the taste. The cream was added because I remembered an old recipe for cream bisquits, and just thought "what the hell". So in it went. I beat the batter fairly vigorously for about 30 seconds in an attempt to develop the gluten a bit, and provide some internal structure.

The texture of this version was quite dramatically improved, in my opinion. Lighter and fluffier....less mealy. The carb count would change slightly as well, but to me it's well worth it.

ETA: Both times that I've made these I used salted butter with no problems.

Last edited by SherBel : Wed, Feb-04-09 at 19:57.
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  #33   ^
Old Mon, Feb-09-09, 17:35
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SherBel SherBel is offline
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Posts: 159
 
Plan: Atkins
Stats: 290/243/140 Female 5 feet 4 inches
BF:
Progress: 31%
Location: Maple Ridge, BC
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Latest tweak = a heaping tablespoon of golden flax meal added to the dry ingredients for a "whole wheat-ish" texture and taste, and a mixture of old cheddar and finely chopped scallions and fresh garlic in the savory version.
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  #34   ^
Old Fri, Apr-02-10, 17:10
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shopjunkie shopjunkie is offline
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Posts: 2,329
 
Plan: Wheat Belly/Dr. Wahls
Stats: 292.4/286/130 Female 5'2"
BF:
Progress: 4%
Location: Toronto, Canada
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Ooooh, I'm so glad I found this recipe!
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  #35   ^
Old Thu, May-13-10, 20:57
cdj1966 cdj1966 is offline
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Posts: 38
 
Plan: Atkins
Stats: 210.5/181/145 Female 68 inches
BF:
Progress: 45%
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I made these tonight because I wanted breakfast for supper. I had 2 sausage patties and 2 of the biscuits. I put 1 pattie on 1 biscuit. They were amazing!! I think I will get some sugarfree jam to put on the other two in the morning.

I think I will also try the garlic and cheese one evening when I am going to have chicken alfredo.
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  #36   ^
Old Tue, Jun-22-10, 21:30
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lcbkk lcbkk is online now
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Posts: 221
 
Plan: LC IF
Stats: 294/279/180 Male 181
BF:
Progress: 13%
Location: Bangkok
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What's the carb cound on one of those little puppies?
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  #37   ^
Old Mon, Jun-28-10, 01:04
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lindystar lindystar is offline
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Posts: 1,616
 
Plan: Atkins
Stats: 182.4/175.8/130 Female 63 in
BF:
Progress: 13%
Location: Reynosa, Mexico
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Quote:
Originally Posted by lcbkk
What's the carb cound on one of those little puppies?


2.5 per biscuit
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  #38   ^
Old Mon, Jun-28-10, 11:53
Nancy LC's Avatar
Nancy LC Nancy LC is offline
Experimenter
Posts: 45,320
 
Plan: Paleo 99.5%
Stats: 210/170/160 Female 67.5"
BF:
Progress: 80%
Location: San Diego, CA
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Wow! So good! I slathered my biscuit with butter and peanut butter (sugar free, of course). I also sifted my almond flour so the texture is pretty nice too.
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  #39   ^
Old Sun, Jul-18-10, 17:06
Nancy LC's Avatar
Nancy LC Nancy LC is offline
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Posts: 45,320
 
Plan: Paleo 99.5%
Stats: 210/170/160 Female 67.5"
BF:
Progress: 80%
Location: San Diego, CA
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Ok, I did a variation on these... sort of accidental. I was using my stand mixer to cut the butter in and I let it go too long and it was pretty much paste when I got back. So I figured, well, I've screwed it up, I might as well really experiment.

So, I was had increased the recipe by 50% so instead of using egg whites, I used 3 whole jumbo eggs. The batter was much softer. It came out more like bread, but with the biscuit taste. Since the batter had more flow it filled my muffin-top tin and rose really nicely. They came out looking like perfectly round, puffy breads. Very nice!
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  #40   ^
Old Wed, Jul-21-10, 11:38
Nancy LC's Avatar
Nancy LC Nancy LC is offline
Experimenter
Posts: 45,320
 
Plan: Paleo 99.5%
Stats: 210/170/160 Female 67.5"
BF:
Progress: 80%
Location: San Diego, CA
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I added 1/4 tsp of baking soda today and they rose really really high!
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  #41   ^
Old Sun, Oct-17-10, 09:05
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kaarren kaarren is offline
Senior Member
Posts: 332
 
Plan: Atkins
Stats: 204/173/150 Female 5'5"
BF:
Progress: 57%
Location: SW Missouri
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I like the idea of mixing dry ingredients & putting in the freezer, too.
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