freshlybrewed
Well-Known Member
- Messages
- 74
- Type of diabetes
- Type 2
- Treatment type
- Diet only
- Dislikes
- sensory overloading
Well I don't know I made phoopsies a while ago and the mixture foamed up like one of those science project volcanoes and then promptly set into a glutinous goo that was hard to transfer from the mixing bowl into waffle moulds. I figured as it was going to be runny like everyone else's they'd work well as waffles. But something wasn't right, they had a horrible flavour, not eggy but chemically and burned my tongue like acid, so I think maybe I put too much of something in.
Going back to the cream of tarter. In theory one should only need baking powder as that has the correct ratio of Bicarbonate of soda and an acid so that the reaction completely neutralises in the mix producing the bubbles. So messing about with extra acid would mess things up, so unless you're adding more bicarb then leave it out, or maybe it's there for flavour or something?
I'm not giving up on these because I think there's hope in making them into waffles to spray loads of cream on them with frozen yoghurt and berries. I don't think the flavour works too well with salad or meat.
Have either of you tried low carb bread with gluten and yeast?
I've tried some low carb bread with baking powder but it turned out more like cake. A rather nice nutty cake I might add but not bread. So I am considering trying my next creation using gluten.
Going back to the cream of tarter. In theory one should only need baking powder as that has the correct ratio of Bicarbonate of soda and an acid so that the reaction completely neutralises in the mix producing the bubbles. So messing about with extra acid would mess things up, so unless you're adding more bicarb then leave it out, or maybe it's there for flavour or something?
I'm not giving up on these because I think there's hope in making them into waffles to spray loads of cream on them with frozen yoghurt and berries. I don't think the flavour works too well with salad or meat.
Have either of you tried low carb bread with gluten and yeast?
I've tried some low carb bread with baking powder but it turned out more like cake. A rather nice nutty cake I might add but not bread. So I am considering trying my next creation using gluten.