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White carb to complex carb
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<blockquote data-quote="Resurgam" data-source="post: 1777297" data-attributes="member: 355878"><p>I did just one trial - using the bread flour from Lidl I usually use and got 275gm total flour - it should be added in three stages into a goblet blender or jug with stick blender, as adding it all at once can cause clogging or sticking to the sides of the container. You might get away with less flour - the final batter should be the consistency of double cream.</p><p>These are still quite high in carbs, but - for a special occasion, and several trials, increasing the number one at a time - if you can manage that, you can test your tolerance, and will power too, though others at the table will, I am sure, hoover up the rest of the puds no problem.</p></blockquote><p></p>
[QUOTE="Resurgam, post: 1777297, member: 355878"] I did just one trial - using the bread flour from Lidl I usually use and got 275gm total flour - it should be added in three stages into a goblet blender or jug with stick blender, as adding it all at once can cause clogging or sticking to the sides of the container. You might get away with less flour - the final batter should be the consistency of double cream. These are still quite high in carbs, but - for a special occasion, and several trials, increasing the number one at a time - if you can manage that, you can test your tolerance, and will power too, though others at the table will, I am sure, hoover up the rest of the puds no problem. [/QUOTE]
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