Search
Search titles only
By:
Search titles only
By:
Home
Forums
New posts
Search forums
What's new
New posts
New profile posts
Latest activity
Members
Current visitors
New profile posts
Search profile posts
Log in
Register
Search
Search titles only
By:
Search titles only
By:
New posts
Search forums
Menu
Install the app
Install
Reply to Thread
Guest, we'd love to know what you think about the forum! Take the
Diabetes Forum Survey 2024 »
Home
Forums
Food and Nutrition
Food, Nutrition and Recipes
Bread and Bread Recipes
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Message
<blockquote data-quote="freshlybrewed" data-source="post: 956878" data-attributes="member: 201440"><p>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.</p><p></p><p>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?</p><p></p><p>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.</p><p></p><p>Have either of you tried low carb bread with gluten and yeast?</p><p>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.</p></blockquote><p></p>
[QUOTE="freshlybrewed, post: 956878, member: 201440"] 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. [/QUOTE]
Verification
Post Reply
Home
Forums
Food and Nutrition
Food, Nutrition and Recipes
Bread and Bread Recipes
Top
Bottom
Find support, ask questions and share your experiences. Ad free.
Join the community »
This site uses cookies. By continuing to use this site, you are agreeing to our use of cookies.
Accept
Learn More.…