Lo dough

I’ve missed sausage rolls, i found a recipe for keto sausage rolls on diet doctor.. I’ve made them a few times now, I really like them.. not quite the real thing but nice! May be worth a try?

Dudette1 said:

Oooh never thought of that.. thank you. It’s on my list for tomorrow

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Love diet doctor for alternative ideas!

I use it as a base and load with lovely toppings for a tasty thin pizza ... I must try the sausage rolls ...

I haven't tried it- haven't seen it in Australia. I have a few low carb options and find them a lot more palatable now than 2 years ago. I no longer expect the same taste as the carbs I miss so more acceptance of what they are like.

I'm glad you've found something you like!

VashtiB said:

I haven't tried it- haven't seen it in Australia. I have a few low carb options and find them a lot more palatable now than 2 years ago.

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I have not seen anything like it either.

Came across this website a while back that may be of interest, although the carb content is still on the high side.

https://www.lowcarbemporium.com.au/

hi @Riva_Roxaban
Thanks for that! so definite possibilities. Some have too high carbs but others need to be tried out- just for research

I love a Lo Dough pizza!

I also occasionally buy not cross buns and bread rolls from www.seriouslylowcarb.com. And now I’ve typed that I’m going to crave those not cross buns till I buy some, sigh …

As an aside I've noticed you do see quite a few low/lower carb outlets online these days and more appearing. It's just a shame they are seen as more of a fad or 'out there' or worthy of a special aisle. Ah well, hopefully one day it will simply be mainstream.

I use it for pizza (with roast pepper sauce instead of tomato) - loads of cheese and ham on top, yum!

You could try re-purposing fathead pizza dough?

https://www.dietdoctor.com/recipes/fat-head-pizza

This is a work in progress but works as a pie crust for meat pies, a pastry for beef wellington, a case for sausage rolls and as a base for flans etc.:

200g Almond flour
91g Gluten
195g Butter
46g Water
1/2 tsp xanthan gum
1/2 tsp baking powder
1/4 tsp Salt

Add water to dry ingredients mix and so the water starts to develop the gluten.
Cut cold butter into mix until well incorporated into a dough.
Wrap in cling film and gently knead to develop gluten.
Refrigerate for 1 to 2Hrs.
Roll between cling film but not too thin as it can be fragile
Bake blind, about 15mins at 200C, docking well before baking, cover with foil to avoid edges burning.

Notes:
This is a recipe in progress of development
It can be fragile so treat with care, put flan dish on to pastry and turn over
Water/flour ratio can be up to 1:1. Higher makes the product more coherent and could be chewy. The above worked pretty well.
More xanthan gum may help the coherence of the dough
Gluten ratio is 30%, high for pastry made from wheat flour.