Reddit reviews Carbalose Flour, 3 lb. Bag

Another edit - a step by step photo album is here: https://imgur.com/a/qfDslUR

Edit: The carbalose flour on Amazon is by Tova/Carbquick and has a higher net carb count than the Dixie brand. It will still work, but your net carbs will be higher. Tova has 19 grams net per cup vs. 8 grams net per cup for Dixie, which is the approximate amount used here. This will put your net carbs at around 3g per slice. Still keto! Just something to keep in mind.

Also, lupin flour is made from a legume. The interwebs tell me that if you are allergic to peanuts it's possible that you might have a reaction to it. Safety first!

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I’m finally able to experiment with breads again, and I’ve branched out into different shapes, as well as feeling more comfortable with other ingredients. With a yummy taste and lovely texture, perfect for sandwiches or toast, or whatever…..this is the result.

If you are new to low-carb breads, a few things to note.

1. A high-carb syrup is used to feed the yeast. Don’t panic! This is used up by the yeast and none of it remains.
   
2. One of the many side effects of this is that low-carb breads tend to only get one good rise, so there’s no punching it down and letting it rise back up to develop texture and flavor. In this recipe I’ve created a sponge to help combat these issues.
   
   Below is the recipe:
   
   115g carbalose flour(not all carbalose flours are the same, this is the lowest net carb version I’ve found)
   
   26g oat fiber
   
   123g vital wheat gluten
   
   90g lupin flour (not all lupin flours are the same – I’ve poured several pound of disasters out in my compost. I use this one)
   
   1.5 tsp salt
   
   1 tsp xanthan gum
   
   1/4 tsp ginger
   
   2 eggs, room temp
   
   26g sour cream, room temp
   
   2 tbsp olive oil
   
   1.5c water, divided
   
   1/8 c butter, softened, cut into small pieces
   
   1.5 tsp corn syrup or honey, divided
   
   3.5 tsp instant yeast, divided
   
   The technique:
   
   Combine the dry ingredients minus the yeast.
   
   Make the sponge: scoop out ¾ c of the mixture, and combine them in a bowl with ½ c cool water, ½ tsp of corn syrup, and ½ tsp of yeast. Let this sit for 4-6 hours, or better yet, over night.
   
   When your sponge is ready, prepare a cup of warm-ish water. Mix ½ cup of the water with 1 tsp of corn syrup and 1 tbsp instant yeast. Using the paddle attachment on a stand mixer, mix in the sponge along with the other wet ingredients (minus the butter). Pause the machine and sift in the dry ingredients. Mix for a couple of minutes with the paddle mixer, then add in the butter, and if it seems dense or tough, add more warm water. I usually add another 1/3 to ½ cup. Then switch to the dough hook and mix on low for 10 minutes. If the dough is shaggy or sticky, try kneading for a few more minutes before adding any more flour. If you do need to add more flour, dust your work surface with carbalose, dump the dough out onto it, dust more on the ball of dough, and knead it in by hand.
   
   If it’s not shaggy or sticky, turn it out onto your work surface. No additional flour should be necessary, even for dusting. Knead it briefly to help form it into a roughly 6” ball, tucking the edges in and pinching them as you go. Using a sharp knife, slash an X in the top.
   
   Cut a piece of parchment paper to fit comfortably in your 6 quart dutch oven. Place the parchment on a cookie sheet, place the ball on the parchment, and place all of it in a warm place. Depending on your location, humidity, elevation, etc., proving time could be 30 minutes, could be a few hours.
   
   As it proofs, place a 6 quart cast iron dutch oven with a lid in your oven and preheat it to 450 degrees for at least 30 minutes.
   
   When your dough has proofed and your dutch oven is hot, take your dutch oven out, place your dough and parchment in the pan, and put on the lid.
   
   Turn the oven down to 375F, and bake for ~30 minutes, until the crust is golden brown and the internal temp is 190 degrees. Take it out of the dutch oven, let it cool on a rack until completely cool.
   
   I can usually get 15-17 slices out of it – I’m a weirdo who likes the end pieces. Macros per slice are: 103 calories/8.0 carbs/6.2g fiber/1.8g net carbs/4.2g fat/12.7g protein.

Try carbalose flour or Carbquik.

https://www.amazon.com/gp/aw/d/B0079OPFO6/ref=mp_s_a_1_1_a_it?ie=UTF8&qid=1491060662&sr=8-1&keywords=carbalose+flour

https://www.amazon.com/Carbquik-carb3-Baking-Biscuit-Mix/dp/B005YVU6FY/ref=sr_1_1_s_it?s=grocery&ie=UTF8&qid=1491078605&sr=1-1&keywords=carbquik&th=1

Low-Carb Dutch Baby
Servings: 2

3 large eggs, left at room temp for 30 min
1 1/2 tbsp granulated swerve (erythritol)
1 1/2 tbsp granulated splenda
1/2 tsp cinnamon
1/2 tsp kosher salt
1/2 tsp vanilla extract
2/3 cup carbalose flour
2/3 cup low-carb milk, at room temp
3 tbsp unsalted butter, cut into 3 pieces

Place a 12 inch cast-iron skillet in oven on middle rack and preheat to 400°F.

Combine the carbalose, sweeteners, cinnamon, and salt in a medium bowl and stir until thoroughly mixed. Set side

In a large bowl, beat the eggs thoroughly. Whisk in the milk and vanilla extract. Finally, whisk in the carbalose mixture and beat until the batter is smooth. Let batter rest for 5 minutes.

Remove the preheated skillet from the oven, put the butter in the skillet and swirl to coat until the butter is melted. Dump the batter into the greased skillet and bake in the oven until golden and the edges are browned and crisp, about 20 minutes. Slice into wedges and serve with fresh lemon, low-carb maple syrup, or sugar-free/low-sugar preserves.

This is not going to rise as high as a normal dutch baby, but the flavor is pretty great.

This could really be 4 servings if you are having it as a side at breakfast, which would make it 5g net per serving, but it's probably 2 servings if this the main part of the meal.


Ingredients| Calories| Fat| Protein| Carbs| Sugar Alcohols| Fiber| Net Carbs
:--|--:|--:|--:|--:|--:|--:|--:
3 large eggs, left at room temp for 30 min| 210.00| 15.00| 18.00| - | - | - | -
1 1/2 tbsp granulated swerve (erythritol)| - | - | - | 18.00| 18.00| - | -
1 1/2 tbsp granulated splenda| - | - | - | 2.00| - | - | 2.00
1/2 tsp cinnamon| - | - | - | - | - | - | -
1/2 tsp kosher salt| - | - | - | - | - | - | -
1/2 tsp vanilla extract| 6.00| - | - | 0.50| - | - | 0.50
2/3 cup carbalose flour| 200.00| 7.33| 20.67| 32.00| - | 19.33| 12.67
2/3 cup low-carb milk, at room temp| 100.00| 5.33| 8.67| 4.00| - | - | 4.00
3 tbsp unsalted butter, cut into 3 pieces| 300.00| 36.00| - | - | - | - | -
Total for recipe| 816.00| 63.67| 47.33| 56.50| 18.00| 19.33| 19.17|
Total per Serving| 408.00| 31.83| 23.67| 28.25| 9.00| 9.67| 9.58

Cheers. I got on the chaffle train recently and I do love them. Great alternative but sometimes you just want bread and this is it.

Two Main Ingredients:

https://www.amazon.com/gp/product/B0079OPFO6/ref=ppx_yo_dt_b_asin_title_o06_s00?ie=UTF8&psc=1

https://www.amazon.com/gp/product/B00BRFLR7M/ref=ppx_yo_dt_b_asin_title_o06_s01?ie=UTF8&psc=1