Low Carb Flour or baking vehicle

Sorry, but . . what should we use to make baked goods?

Where can we get it?

I use Carbquick, I like the taste better than the adkins baking mix.  You can get it at Netrition.com

The best baked goods aren't always made with flour substitutes, though two of my faves are:

peanut flour (available at Trader Joe's)
almond meal (again -- Trader Joe's)


But here is a great low-carb bready-thing that is pretty yummy:

Oopsie Rolls (Gluten-Free Buns)


3 large eggs
pinch of cream of tartar (1/8 tsp)
3 ounces cream cheese (Do not soften)

Preheat oven to 300 degrees F.

Separate the eggs and add cream cheese to the yolks. Use a mixer to combine the ingredients together. In a separate bowl, whip egg whites and cream of tartar until stiff (if you're using the same mixer, mix the whites first and then the yolk mixture). Using a spatula, gradually fold the egg yolk mixture into the white mixture, being careful not to break down the whites. Spray a cookie sheet with non-stick spray and spoon the mixture onto the sheet, making 6 mounds. Flatten each mound slightly.

Bake about 30 minutes (You want them slightly softer, not crumbly). Let cool on the sheet for a few minutes, and then remove to a rack and allow them to cool. Store in a loosely open sack and allow to rest on the counter before use (otherwise they might be too moist). Can be frozen.

Notes: If you are making these to be savory (for burgers) you can add dry mustard and dill or other seasonings to the yolk mixture. If you want a more sweet roll, add a very small amount of stevia natural sweetener to the yolk mixture.

Sounds delicious - thank you - I will try.

I absolutely LOVED these!! I think this would make a great low carb cake if sweetened, the texture is perfect

Bob's Red Mill brand has a low carb baking mix. I found it at Publix.
Good luck,
Holly

I have been experimenting, with decent success, using bean flours (gabanzo, white bean, black bean, soy, and fava), almond and hazelnut meals, coconut flour, chia seeds, and flax seed. There are lots of recipes in various places online  - though many of these are for gluten free diets, which are very often not low-carb, so you need to really look carefully at the recipe.

So far my blood sugars have been stable and I have not had cravings. Over the past couple weeks I made some crackers with almond meal and parmesan cheese, some muffins based on flax seeds and eggs (taste like bran mufins), a garbanzo-fava bean bread, and some chocolate flax seed cookies. The bread was so-so, but I am working on revising the recipe. Everything else came out pretty good.

I have heard that Bob's Red Mill low carb bread mix is pretty tasty - haven't tried it myself and am still working out the extent to which I can enjoy these items in moderation while still keeping my carb count very low.

I am also keeping in mind that flax seed, while being very high fibre and low carb, is also pretty high in fats (which I don't worry about) and calories (which I do need to pay some attention to). So, at this point it is all really an experiment!

Finally - I found a recipe online for low carb crepes - basically ricottta and egg - and these are great subs for pasta in lasagna or enchilada type dishes. I may try a version with black bean flour added for some tasty tostadas etc...

I am going to try some of those flours too. Would you share the low carb crepes recipe?

Here is the link:

http://eatingwelllivingthin.wordpress.com/2009/11/06/low-car b-crepes-a-great-alternative-to-a-whole-lotta-stuff/