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What have you eaten today? (Low carb forum)
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<blockquote data-quote="maglil55" data-source="post: 2023594" data-attributes="member: 52911"><p>It actually came out like a "proper" sponge and it is very stable - not crumbly. It was like working with good old plain flour. </p><p>I noticed that one of the recipes used this mix to make pastry for a beef Wellington. They did, however, combine it with a quasi fathead combo. I'm wondering whether it would work as a rough flaky pastry. Did nothing to the BG's as well. </p><p>Interesting stuff - oh and it doesnt taste nutty.</p></blockquote><p></p>
[QUOTE="maglil55, post: 2023594, member: 52911"] It actually came out like a "proper" sponge and it is very stable - not crumbly. It was like working with good old plain flour. I noticed that one of the recipes used this mix to make pastry for a beef Wellington. They did, however, combine it with a quasi fathead combo. I'm wondering whether it would work as a rough flaky pastry. Did nothing to the BG's as well. Interesting stuff - oh and it doesnt taste nutty. [/QUOTE]
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