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Good heart warming winter low carb food
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<blockquote data-quote="sunnshine1" data-source="post: 312720" data-attributes="member: 37064"><p>As it was such a miserable rainy day decided to make some dumplings today for my men, half with self raising flour and half with almond flour.</p><p></p><p>Wish I read this thread before doing so, as I never added the guar gum even though I have some. Those with the almond flour completely dispersed! My men ate the meat and the flour dumplings but wouldn't touch the meaty sauce! So please be aware, ADD some guar gum to your dumplings - the gravy was "grainy" and had a very strong taste of sweet almonds. Don't know whether in future to chance making the dumplings with the almond flour because of the strong almond taste, which to me does not go with a "beefy gravy".</p><p></p><p>Am I correct in thinking that ground almonds are the same as ground flour. Has anyone used coconut flour in their dumplings recipe?</p><p></p><p>I am still in the early stages of low carb cooking and feel I am struggling with complicated recipes, probably due to my age, but am getting bored with the steaks/chops/roasts and veg so want to try something different. No more easy peasy spaghetti bolognese or chilli con carne for the time being until I can find a substitute to pasta and rice.</p></blockquote><p></p>
[QUOTE="sunnshine1, post: 312720, member: 37064"] As it was such a miserable rainy day decided to make some dumplings today for my men, half with self raising flour and half with almond flour. Wish I read this thread before doing so, as I never added the guar gum even though I have some. Those with the almond flour completely dispersed! My men ate the meat and the flour dumplings but wouldn't touch the meaty sauce! So please be aware, ADD some guar gum to your dumplings - the gravy was "grainy" and had a very strong taste of sweet almonds. Don't know whether in future to chance making the dumplings with the almond flour because of the strong almond taste, which to me does not go with a "beefy gravy". Am I correct in thinking that ground almonds are the same as ground flour. Has anyone used coconut flour in their dumplings recipe? I am still in the early stages of low carb cooking and feel I am struggling with complicated recipes, probably due to my age, but am getting bored with the steaks/chops/roasts and veg so want to try something different. No more easy peasy spaghetti bolognese or chilli con carne for the time being until I can find a substitute to pasta and rice. [/QUOTE]
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