Active Low-Carber Forums
Atkins diet and low carb discussion provided free for information only, not as medical advice.
Home Plans Tips Recipes Tools Stories Studies Products
Active Low-Carber Forums
A sugar-free zone


Welcome to the Active Low-Carber Forums.
Support for Atkins diet, Protein Power, Neanderthin (Paleo Diet), CAD/CALP, Dr. Bernstein Diabetes Solution and any other healthy low-carb diet or plan, all are welcome in our lowcarb community. Forget starvation and fad diets -- join the healthy eating crowd! You may register by clicking here, it's free!

Go Back   Active Low-Carber Forums > Main Low-Carb Diets Forums & Support > Kitchen: Low-Carb Recipes > Bread & Baked Goods
User Name
Password
FAQ Members Calendar Search Gallery My P.L.A.N. Survey


 
 
Thread Tools Display Modes
Prev Previous Post   Next Post Next
  #6   ^
Old Thu, Apr-09-09, 15:09
cekayak cekayak is offline
New Member
Posts: 13
 
Plan: atkins
Stats: 230/208/180 Female 5'5"
BF:
Progress: 44%
Location: all over, IN in summer
Default what a good idea!

Wow, I tried mayonaise but it didn't work as well as it does with self-rising flour for a yeasty flavor. I want a good yeasty crust for pizza.

Now if you could just figure out the flavor of that square donut shaped bran cereal. I've tried to replicate it and gotten nowhere near the texture or flavor.
Maggie
Reply With Quote
 


Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

vB code is On
Smilies are On
[IMG] code is On
HTML code is Off



All times are GMT -6. The time now is 15:05.


Copyright © 2000-2024 Active Low-Carber Forums @ forum.lowcarber.org
Powered by: vBulletin, Copyright ©2000 - 2024, Jelsoft Enterprises Ltd.