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Questions tagged [low-carb]

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49 questions
Newest Active Bountied Unanswered
4 votes
2 answers
797 views

I'm trying to make a low-glycemic bread. I've tried several keto recipes and also experimented -- I'm basically not happy with anything (too rubbery, too tall, too flat, weird taste, etc.). I've ...
Raechylle's user avatar
  • 43
0 votes
0 answers
124 views

I make homemade yoghurt using 4 litres of whole milk and 2 cups of 10% cream. I ferment this for 24 hours, then I put it in the fridge for four hours, and then strain it overnight to make a very thick ...
Rita Di's user avatar
  • 1
8 votes
2 answers
2k views

I have made Deidre's Ultimate Keto Bread 2.0 for years with generally consistent results (though a bit uneven on the top). I made a couple minor tweaks recently, and the last 2 batches have risen ...
jakmaw's user avatar
  • 89
6 votes
2 answers
3k views

Franz Bakery makes a bread that contains 35 calories a slice (the fact that it is keto is irrelevant to me, but may still be a part of the answer): https://franzbakery.com/HTML/productView#category=...
DeeJayh's user avatar
  • 328
1 vote
1 answer
482 views

I want to make ketogenic bread with Psyllium Husk. I am confused from looking online at the nutritional value of psyllium husk. Some websites reports in the nutritional values that it has only 1.7g of ...
Fed's user avatar
  • 119
1 vote
1 answer
525 views

Typically I would use a slurry of all purpose flour and cornstarch (with curd/buttermilk) to coat the marinated florets and deep fry them. Resulted in crispy fried cauliflower. An example of a recipe :...
happybuddha's user avatar
  • 225
0 votes
1 answer
136 views

I want chewy and dense blondies. The recipe I'm currently using is: 2 cups almond flour 1 cup xylitol sweetener 2 eggs ½ cup butter vanilla extract I've tried adding ground flaxseed, corn syrup and ...
Vivian P's user avatar
  • 1
2 votes
1 answer
4k views

I have scoured the net looking for answers but I can’t find any. I’ve been making the Keto King bread and in my bread machine it just doesn’t rise much. It ALWAYS tastes great but doesn’t rise much. ...
Rob Bishop Drums's user avatar
  • 21
3 votes
2 answers
355 views

I have a recipe for low carb bread using yeast, vital wheat gluten, oat fiber, flax meal and 2 eggs. It tasted ok but would it be safe to do a slow 24-48 hour rise in the fridge to develop more ...
Liz's user avatar
  • 39
5 votes
1 answer
12k views

When cooking for diabetics it is important to keep the amount of carbohydrates and sugar low. So I am wondering how cooking food - particularly vegetables - changes the amount of carbohydrates and ...
halloleo's user avatar
  • 181
5 votes
2 answers
674 views

According to USDA, medium grain raw brown rice has carbs and fiber at a ratio of 76g / 3.4g = 22.4. When cooked, the ratio changes to 24g / 1.8g = 13.3. Are these numbers wrong, and if not, why ...
user avatar
4 votes
2 answers
415 views

I'm looking for a dietary fiber or a mix of dietary fibers (and other ingredients which act like dietary fibers such as sugar alcohols) with really low (even zero) food calories that I can create a ...
zetaprime's user avatar
  • 4,294
29 votes
7 answers
26k views

My wife just started back on her doctor-recommended ketogenic diet (due to a medical history of high blood pressure and Crohn's disease in her family). She's to have reduced carbohydrates and sugars, ...
Zibbobz's user avatar
  • 1,247
4 votes
4 answers
9k views

I want to make Naan, but I am on the Keto diet and traditional wheat flour has too many carbohydrates. Can I make it with vital wheat gluten instead of flour? Do I have to add anything else?
Devon's user avatar
  • 41
2 votes
1 answer
196 views

I came across this in the context of low-carb chicken pie filling, in other words without a flour/roux base. Is there a name for a sauce that starts with low & slow-cooked onions? Asking for a ...
Rhys's user avatar
  • 123

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