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Post by Deleted on May 1, 2016 16:08:59 GMT -5
 It is best to go tot he website but this sounds exciting for a diabetic or pre diabetic or someone who want to really cut out carbs. thebigapplemama.com/2016/01/no-carb-cloud-bread.htmlRidiculous Amount of Ingredients: •3 eggs, separated •3 Tablespoons cream cheese •¼ teaspoon baking powder (or cream of tartar) •Optional ingredients: 1 TBS Honey or your favorite natural sweetener, salt, garlic powder, rosemary and other fav spices/herbs Directions •Preheat oven to 300 degrees Fahrenheit (150 degrees Celsius) •Separate the eggs, there must be no yolk in the white. •In one bowl, mix together the egg yolks, cream cheese and honey until smooth. •In the second bowl add 1/4 teaspoon of baking powder (or cream of tartar if you prefer, I just didn’t like the taste of cream of tartar) to the whites and beat the whites on high speed until they are fluffy, form a nice peaks and hold their peaks. It should look something like this: Slowly fold the egg yolk mixture into the egg whites and mix carefully, you don’t want to break the fluffiness of the egg whites too much. •Do this as quickly as possible or the mixture may start melting – Spoon the mixture into 10-12 even rounds onto lightly greased baking sheet, sprinkle with rosemary or your favorite spices and put it in the oven. •Bake for 17-20 minutes on the middle rack. Then broil (cook the top) for 1 minute and watch it until they become nice and golden brown. At this point make sure you watch them so they don’t burn •Remove from the oven and let cool and enjoy! Storage They can be stored in the container on your counter-top for 3 days. They can also be stored in the refrigerator for 7 days and they can also be stored in the freezer. If you decide to toast them, set the timer for 1 minute or the sides may burn. Let me know how you are enjoying it. Do you know someone with the blood sugar issues and that would love to make these, please feel free to share this recipe with them! I would love to see how yours came out! Please post your photos to my Facebook Page |
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Post by Clipper on May 2, 2016 8:58:32 GMT -5
They look delicious Alan. I will put this recipe in my recipe folder. I see that there is baking powder included in the recipe. Totally unrelated to YOUR recipe, we found out this morning that baking powder loses its potency after a while. Kathy normally bakes often enough to use up a can of baking powder in an expeditious manner. I guess she has not baked enough lately and the baking powder got old. She made scratch made biscuits yesterday for strawberry shortcake and the biscuits came out like hockey pucks, lol.
We will get a can of fresh baking powder before we try your carb free bread recipe. I bet with a little garlic powder and sprinkled with the right herbs, the breads would go great with Italian dishes or to accompany a nice green salad.
Have you tried the recipe yet?
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Post by Deleted on May 2, 2016 9:06:57 GMT -5
They look delicious Alan. I will put this recipe in my recipe folder. I see that there is baking powder included in the recipe. Totally unrelated to YOUR recipe, we found out this morning that baking powder loses its potency after a while. Kathy normally bakes often enough to use up a can of baking powder in an expeditious manner. I guess she has not baked enough lately and the baking powder got old. She made scratch made biscuits yesterday for strawberry shortcake and the biscuits came out like hockey pucks, lol. We will get a can of fresh baking powder before we try your carb free bread recipe. I bet with a little garlic powder and sprinkled with the right herbs, the breads would go great with Italian dishes or to accompany a nice green salad. Have you tried the recipe yet? No I haven't tried this yet but I will this week. I bought a can of baking powder three weeks ago to use in a biscuit recipe but mine didn't work either. It may be because the baking powder I used wasn't baking powder at all it was corn starch. Apparently I never looked at the can when I bought it and I just grabbed it off my shelf and poured in what I needed to make the biscuits. Oh well. In the garbage they went. |
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Post by Clipper on May 2, 2016 9:23:04 GMT -5
I noticed the last time I bought corn starch that it is now in round cans like baking powder. It was always easy to discern when the only corn starch on the shelf was Argo and it was in a box, while baking powder was in a small can with a red Calumet label.
I guess from what I have read that a person can make their own baking powder. It is nothing more than baking soda, cream of tartar, and corn starch. Hmmm. Nope! I will continue to buy it already mixed in a Calumet can, lol.
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