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- 62
- Type of diabetes
- Prediabetes
- Treatment type
- Diet only
Today I made a batch of low-carb lemon blueberry scones. I was pretty excited about them and planned to scarf one down this afternoon with a cup of coffee. They smelled great, they looked good, but when I broke off a bit to sample ... bleah. The taste was definitely off, to the point that I threw the whole thing out, and I HATE doing that. I've had plenty of recipes that didn't quite turn out as I'd hoped but were edible. But these were just ... no. I suspected too much baking soda to be the culprit. Here's the ingredient list:
I left a comment on the site, asking if maybe there'd been a mistake. I got this reply: "Yes, it’s definitely correct. Gluten free recipes need more leavening agent to rise properly. We certainly didn’t find any taste difference."
So maybe I did something wrong then? Or maybe I need a new box of baking soda? I don't know. In the meantime, I've found another lemon blueberry recipe on another site that looks good, and only uses 2 tsp baking powder.
Thoughts?
- 2 cups almond flour
- ⅓ cup coconut flour
- ⅓ cups Swerve, Granular
- Zest of one lemon
- 1 tbsp baking soda
- ¼ tsp salt
- 2 large eggs
- ¼ cup butter, melted
- 1 tbsp freshly squeezed lemon juice
- ¾ cup blueberries
I left a comment on the site, asking if maybe there'd been a mistake. I got this reply: "Yes, it’s definitely correct. Gluten free recipes need more leavening agent to rise properly. We certainly didn’t find any taste difference."
So maybe I did something wrong then? Or maybe I need a new box of baking soda? I don't know. In the meantime, I've found another lemon blueberry recipe on another site that looks good, and only uses 2 tsp baking powder.
Thoughts?