Question about flour mixtures

[Robin12265]

OK - I have my stockpile of recomended items.

I have
WPI
Vital Wheat Glueten
Resistant Wheat Starch
Carbalose Flour (not Carbquik)
PolyD
Erythritol

Want to start playing with this stuff and learning how to use it properly.

My question is, how do you determine (at least for a starting point) how much of each item to use to get a more 'normal' flour mixture? I know that it would just be a general rule of thumb and not an exact and that it will take experimenting to get it right. I'd appreciate a clue where to start at least!

(for example for PolyD I was told the usual is 2/3 C per 1C sugar substitute and that it may need adjusted up or down depending on the recipe)

Thanks!

I'm off to play with just the Carbalose flour for now - Craving cherry brownies and I have a lovely can of sugar free cherry pie filling just begging to be used... :lol:

[jjb2000]

I don't have one--mine's been different for everything I've made so far. There's still alot of trial and error going on with low carb baking, especially with breads/buns. The polyd mix you mentioned has been very successful for me most of the time but I haven't had that luxury with the flour mixtures.

Here's a blueberry muffin recipe you might want to try:

BLUEBERRY MUFFINS

1.5 cups Carbalose (150 grams)
1.5 tsp Baking Soda
1 Tablespoon Baking Powder
2 Tablespoons Polyd
pinch Salt
1/3 cup Erythritol
2 packets Sweetone
1 teaspoon Cinnamon

15 drops liquid Splenda (2/3 cup sugar equiv)
1/3 cup oil
1 egg
1 teaspoon vanilla
1/3 cup Hood milk, soured with 1 tsp vinegar

1 cup blueberries (frozen, 140 grams) (I just rinsed the blueberries to partially thaw but did not thaw completely)

Preheat oven to 375 degrees.
Line 12 cup muffin pan with cupcake liners.

Sift together the dry ingredients.
In separate bowl, whisk together wet ingredients.
Add dry ingredients to wet, stirring as little as possible to combine.
Fold in blueberries.
Scoop into muffin pan.
Bake 20 minutes, until tops lightly spring back when touched.
Remove from oven, turn out, upside down and allow to cool completely.

Note: batter is very thick so it was hard to evenly mix in the blueberries.
About 4 carbs per muffin if using liquid splenda, 5 carbs using granular.

[Robin12265]

mmmm those sound good! We'll have to try those this weekend!

I made my cherry brownies and just followed the standard recipe and subbed carbalose for the regular flour, did a mix of erythrtol and diabetisweet for the sugar and used sugar free cherry pie filling.

Results -
taste - good
texture - wet mush (think moist bread pudding - firm enough to hold its shape, but so moist you can see it glisten) - and it's not any better today. experiment #1 goes in the trash. :p

For all I know, it might have turned out like that with the standard ingredients - there was a lot of moisture in it from the veggie oil, eggs and the pie filling...

This was the recipe I used:
CHERRY BROWNIES

Ingredients
• 1 1/2 cups flour
• 2 cups sugar
• 1/2 cup unsweetened cocoa powder
• 1/2 tsp. salt
• 1 cup vegetable oil
• 4 eggs
• 2 tsp. vanilla
• 2 cups sugar free cherry pie filling

[Uliana]

Where do you buy the resistant wheat starch? I get the other things at Honeyville, but I was told the wheat starch they sell isn't low carb. :(

[kevinpa]

Where do you buy the resistant wheat starch? I get the other things at Honeyville, but I was told the wheat starch they sell isn't low carb. :(

You get that from http://www.netrition.com/lifesource_rws.html