Mon, Sep-20-04, 04:03
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Senior Member
Posts: 858
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Plan: Atkins
Stats: 245/220/205
BF:
Progress: 63%
Location: Morristown, NJ, USA
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A little vital wheat gluten or WPI would help keep the crust together better (maybe 1/4 C.)
A very small amount of blackstrap molasses would give it a brown sugariness without added many carbs. Sugar twin, unless you live in Canada, is not all that great.
The biggest obstacle is the loss of texture from the missing corn syrup. That's probably the reason behind the 'scrambled egg' complaints. For those that can handle them, sugar alcohols would work nicely, especially maltitol syrup. I'm not a huge fan of swapping honey for dark corn syrup, but since sugar free honey is so available, it might not be horrible here. Erythritol might have a tendency to crystallize when cooled, but besides that, it could be suitable for this application.
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