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  #16   ^
Old Mon, Jul-02-18, 13:28
Meetow Kim Meetow Kim is offline
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Posts: 106
 
Plan: Atkins Concept
Stats: 225/191/175 Male 70.5"
BF:
Progress: 68%
Location: Central Virginia
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I've had plenty of success with other recipes of yours. If you discover one that makes fluffy dumplings...or even close to that...please share! Also, I haven't found a decent pasta recipe either. None so far are worth me making again...not just yours.

I bought some LC past flour from Netrition though. Haven't used it yet. Super expensive but that seems to be the case for most of this stuff.

I plan to try your ice cream recipe soon too. Had to get the glycerine.

I bought some einkhorn flour as well...seems like you had some success with that stuff, so I'm going to give it a whirl.

Thanks!
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  #17   ^
Old Mon, Jul-02-18, 17:18
Ms Arielle's Avatar
Ms Arielle Ms Arielle is offline
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Posts: 6,856
 
Plan: atkins
Stats: 247/225/153 Female 5'8"
BF:
Progress: 23%
Location: Massachusetts
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Some items can have beaten egg whites incorporated to improve on the fluffiness.
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  #18   ^
Old Fri, Jul-06-18, 07:57
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Buttoni Buttoni is offline
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Posts: 3,187
 
Plan: Atkins/CNS
Stats: 199/182/150 Female 5'5"
BF:5'5" tall
Progress: 35%
Location: Temple, Texas
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Ken, the Einkorn flour I use in the smallest amounts in baked goods. It does improve flavor and texture IMHO. But too much will jack up the final carb count of the end product. I don't think I've used more than 1-4 T. in ANY recipe and that has kept carb cunts respectable. But never lose sight of the fact that is is real flour, with all the tendancies for gluten/gliaden to perhaps stall your weight loss. If you start to notice frequent stalls, I'd back off on Einkorn and Carbquik usage until you get to goal or near goal weight. I only consume something made with them maybe twice a month for this reason. I'm even backing off using my Mozzy Dough very frequently for this reason. I want to keep losing weight.
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