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What have you eaten today? (Low carb forum)
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<blockquote data-quote="maglil55" data-source="post: 1998060" data-attributes="member: 52911"><p>The chewy texture will come from the mozzarella in the traditional fathead recipes. I've kind of regarded the cream cheese as just one of the fats and I've always though of it as just a binder to hold the dough together. </p><p>Traditional pastry consists of flour, butter, water and salt (savoury) or sugar for the salt in a sweet recipe. As you know the high carb problem for us is the flour. Take the flour out and substitute the lower carb nut flours you lose the gluten. </p><p>As you know I've made this my mission for this year to see if I can come up with a more realistic flour substitute. I'm having no luck getting sprouted wheat flour but I'm not convinced that would have solved the problem anyway. </p><p>The gluten issue can be corrected by adding vital wheat gluten (which I now have) but again I dont think that's the whole story. Going back to when I made pastry the trick was to keep everything really cold and don't over handle. It was the butter that built the layers to get the rise but if it got too warm you get an oily mess. Hence with puff you have to keep resting and chilling it. </p><p>My thought currently is to try a mix of finely milled flours, measure out a mix rather than judging by eye as I usually do and try to make pastry the traditional way both with and without vital wheat gluten in the mix. It's a lot of work and will be more so when I'm using guesswork but I still think it's worth trying.</p><p>Going back to the cream cheese I suspect it's because it wouldn't become an oily mess like butter when over handled.</p></blockquote><p></p>
[QUOTE="maglil55, post: 1998060, member: 52911"] The chewy texture will come from the mozzarella in the traditional fathead recipes. I've kind of regarded the cream cheese as just one of the fats and I've always though of it as just a binder to hold the dough together. Traditional pastry consists of flour, butter, water and salt (savoury) or sugar for the salt in a sweet recipe. As you know the high carb problem for us is the flour. Take the flour out and substitute the lower carb nut flours you lose the gluten. As you know I've made this my mission for this year to see if I can come up with a more realistic flour substitute. I'm having no luck getting sprouted wheat flour but I'm not convinced that would have solved the problem anyway. The gluten issue can be corrected by adding vital wheat gluten (which I now have) but again I dont think that's the whole story. Going back to when I made pastry the trick was to keep everything really cold and don't over handle. It was the butter that built the layers to get the rise but if it got too warm you get an oily mess. Hence with puff you have to keep resting and chilling it. My thought currently is to try a mix of finely milled flours, measure out a mix rather than judging by eye as I usually do and try to make pastry the traditional way both with and without vital wheat gluten in the mix. It's a lot of work and will be more so when I'm using guesswork but I still think it's worth trying. Going back to the cream cheese I suspect it's because it wouldn't become an oily mess like butter when over handled. [/QUOTE]
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