Tag Archives: carbalose flour

Low Carb Pantry Essentials

Low Carb Pantry Essentials:

Low Carb Pantry EssentialsLow Carb Pantry Essentials. OK, here’s the deal. We all know Rome wasn’t built in a day and neither will your pantry.  Buy things as you can and then keep them stocked while you add to them. I think one of the problems people considering when going lowcarb is OMG I don’t have any of this stuff and they give up.  Eating lowcarb does take commitment and that’s really about all it takes. If you are eating recipes from this site you will be eating keto lowcarb and trust me, I am not into suffering.  As a chef in my former working life it has been relatively easy for me to formulate my recipes and all you have to do is now follow them. I realize most people cannot do this (re-formulate recipes) and now it should be much easier for you. Some of the recipes may look complicated and some of them actually are and if you want a finished meal that tastes like anything people will actually eat it takes time, good ingredients, and patience. I have eaten all the recipes here and have eaten this way for the last 6+ years and as I said, I am not into suffering. I eat a lot of fat cause fat makes your pants fall down, as in lots of weight loss and…it is good for you. I eat full fat cheeses, tons of butter, olive oil and 40% heavy cream. I render and use my own lard and tallow and I am not asking you to do that, only that you use healthy fats which means, if possible, no vegetable oils. Butter, olive oil and coconut oil should do you very well in almost all cases.

Yes, I am lucky to be living in foodie town heaven Portland, Oregon. I have access to absolutely everything here. Not all of you will be this lucky and my only advice can be to do as well as you can under your own circumstances. Here is another lucky thing for me. Portland is the home of Bob’s Redmill.  I go to their only store and buy things in bulk for 40% less than any grocery.  Most of the products & prices I get from Netrition are probably the best I have found and their shipping is ridiculously low and free with a $99.00 order.  I have marked them with a red X.

It will cost a bit more in the beginning but I would suggest trying a product before you stock up unless you are familiar with it.  I will say as the guinea pig, these are the products I highly recommend. You may have a product you have used & love and I say continue using it as I am absolutely not wed to anyone else’s decisions.  Each link will take you to pictures & prices of the products and NO I am NOT compensated for any endorsements I may make here as these are all products I use…everyday.

It is almost always less expensive to order from @Netrition than from @Amazon.

Examples:                                           $Netrition                      $Amazon

Carbalose Flour                                     9.99                                17.99

Pork King Good Pork Crumbs            8.99                                12.99

Bob’s Almond Flour                            10.99                                14.37

Lily’s SF Chocolate Chips                     6.99                                  9.30

Mt. Olive SF Sweet Relish                   3.89                                  7.27                              

Many times Amazon is forcing you to purchase 3-6 items to get the prices above and the list goes on.  It is my opinion that Netrition is not only less expensive, it is very easy to get free shipping with a purchase of $99.00 or more. Where do I shop?  Netrition.

Here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

Essential Equipment: Pretty short list but I’m going to blab about a couple things first.

A Good Quality Set Of Knives And What To Look For:

 Chef's KnifeBoning KnifeParing Knife

 

 

My preference happens to be Forschner Knives made by Victorinox which is the same company that has been making Swiss Army Knives forever and first delivered to the Swiss Army in 1891.  I have had my chef’s knife nearly 40 years which is pretty good testament as to its quality and durability. There are several reasons why I like these knives. 1.) The balance and feel in my hand and yours may be different 2.) The prices. They are extremely well priced for what you get. 3.) They are easy to sharpen and keep sharpened. There are different hardness’s of steel blades and Forschner is what I call a middle of the roader. It is easy enough to realign the blade on a knife steel quite easily and hard enough to keep its edge for a time. I do have a honing stone and I use it maybe every 3 years. Remember every time you use a stone you are grinding away part of the blade. All you are doing when using a knife steel is realigning the blade which happens with use. Knife EdgeI liken a knife blade to my beloved Rocky Mountains. If you could see a straight on view of a blade that needs sharpening it is kind of raggedy. By steeling the blade it aligns those raggedy edges back into line which sharpens. Every time you hone a knife you are actually wearing away part of the metal. Keep this in mind when purchasing your knives. How often do I want to hone them? How often do I want to just steel them? How long do I want them to last? If you end up with very hard steel blades the edge will last a long time but they are much harder to sharpen and depending, it may need to be done professionally. As you look at the pictures notice the Rosewood Handled Knives and each is riveted three times. These are my preferred knives but you can’t put them in a dishwasher and I never have.  All knives should always be hand-washed. The three rivets will hold the blade forever. When looking at the length of a knife it refers to the blade length-not an overall length. It is absolutely essential to have knives that feel good and have the right balance in your hands and this will be different for each of you. Buying knives is an investment. I have more than 3 knives but really it is my belief you only need 3 working knives. I do have an electric knife. One last thought: The absolute easiest way to cut yourself is using a dull knife. Ever notice how it can “bounce” off an onion and into your finger or hand? That’s a dull blade so keep those puppies sharp.

Baking Pans:

Low Carb Pantry EssentialsI have talked several places on the site about the importance of quality metal baking pans and this is another reminder.  If you are going to bake it would be a very good idea to use professional pans.  Magic Line Pans are the best quality available, they come in about every size & shape you will ever need and…they are made here in the USA.  There is a complete size set of square pans (6″, 7″, 8″, 9″,10″ and 12″) and with these you will have what you need (and perhaps more) to make my recipes.  Since there are only two of us I often make a ½ recipe, use the 6″x6″ pan and cut into 8-10 pieces.  I think because I promote this set of pans several places on this site they keep selling out of them so if you don’t see the 6 pan combo call 309-747-2125 and they will make one for you. 

The rest of the stuff and I’ll add as needed:

I have always pretty much been a chef of limited gadgets but there are a few essentials you will need. For me if it only does one job then I don’t need or want it, if it does two jobs then maybe, and three or more count me in baby. And before you laugh, there are a few gadgets that do only one thing but they are few and far between. I have had and used the same Chef’s knife for nearly 40 years and same goes for my Sharp convection microwave. Got it in 1978, I have no idea how many times a day I use it but it’s plenty, and it still has the original bulb in it. It was produced long before the notion of planned obsolescence. I guess now-a-days you can buy a microwave for $40. but what are you really getting?

Low Carb Carbalose Flour Almond Raspberry Braid

Low Carb Carbalose Flour Almond Raspberry BraidLow Carb Carbalose Flour Almond Raspberry Braid. It seems unbelievable when you look at this braid that it could possibly be low carb.  This is lovely and perfect with afternoon tea or a Sunday brunch.  With this basic braid recipe you can also fill it with savory vegetables Vegetable Mélange Encased In Pastry or meats or a combo of both to make a meal for two or a side dish for six people.  The combinations are almost endless.

Carbalose Flour may be purchased in 3 lb. bags from www.netrition.com

All my other Carbalose Recipes are listed at the bottom of the Carbalose Informational Page.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry EssentialsI am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Carbalose Flour Almond Raspberry Braid
Print
Dough
  1. 1½ C Carbalose Flour
  2. 2 T Coconut Flour
  3. 2 T Golden Flaxseed Meal
  4. 2 T Refined Coconut Oil
  5. 1 T Gluten
  6. ½ t Salt
  7. ⅛ t Guar Gum
  8. ⅛ t Xanthan Gum
  9. 1 Large Egg Beaten (Reserve 2 T For Brushing)
  10. ¼ C Heavy Cream
  11. 10 Drops Liquid Sucralose
  12. ½ C Warm Water
  13. 1 T Yeast
  14. 1 t Sugar
Filling
  1. 1 C Sugar Free Raspberry Preserves
Drizzle
  1. 1 ½ oz Cream Cheese
  2. 3 T Warm Heavy Cream
  3. ½ t Vanilla Extract
  4. ¼ t Almond Extract
  5. 1 T Melted Butter
  6. 6-7 Drops Liquid Sucralose
  7. ¼ C Toasted Sliced Almonds
Directions
  1. Put first 8 ingredients in processor.
  2. Bloom yeast with sugar in warm water for 10 minutes.
  3. Add Sucralose to top of bloomed yeast.
  4. Add beaten egg and heavy cream to processor, start, add water & yeast and process at least one minute.
  5. Carbalose flour is not sticky but eggs are so this time your dough might be a little sticky and as you are forming the rectangle to put into your pan it will then end up pretty much non-sticky.
  6. Since you will be rolling this into a rectangle place dough in your bread pan, cover with film and let rise about 30 minutes.
  7. Invert dough onto bench floured countertop and roll out rectangle to about 10”x16”.
  8. Now, leaving center 4” uncut and beginning at the top, cut every ¾” down one side and correspondingly down the other side at about a 60 degree angle. I use a bench scraper for this because it is blunt but it will cut completely through the dough and if you have to use a knife be very careful not to cut your counter.
  9. Spread center 2 ½” with raspberry filling.
  10. Brush about 1” of the inside braid tips with your reserved beaten egg.
  11. Starting, again at the top, bring one braid across filling and cross it with one from the other side all the way down.
  12. OK, here comes the tricky part. If you have help great and most of the time we don’t so…you have to kind of scrunch it up and quickly transfer braid to parchment lined sheet pan. (Or better yet your Silpat) Once you have made the transfer you can re-position and stretch it.
  13. Brush the entire braid with egg wash, cover with film and let rise 15-20 minutes. It may not rise much and it will a little in the oven. You want pastry a bit denser and not bread-like.
  14. Put Braid in 340 degree preheated oven for 25-30 minutes or until golden brown. Let cool completely.
  15. Put cream cheese in small bowl and beat. Add melted butter & both extracts and start adding the warm heavy cream a little at a time until it will “drizzle” and then drizzle the top of your braid and sprinkle with toasted almonds. Voila-finished.
  16. 12 Servings
  17. 143 Calories, 5.7g Protein, 8.12g Fat, 11.7g Carbs, 3.2g Fiber, 8.5g Net Carbs
Notes
  1. There are certainly other options for your filling. Any sugar free jam would work and any butter, sugar, and ground nut combo would work. So experiment and have fun. An orange glaze on a strawberry filled pastry comes to mind.
  2. If it’s summer and you have access to fresh raspberries the drizzle is wonderful on them too.
  3. **If you decide to use this braid recipe with a savory filling reduce Sucralose to 4 drops.
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Low Carb Carbalose Flour Bread

Low Carb Carbalose Flour BreadLow Carb Carbalose Flour Bread. Like all true diabetics I went on the internet trying to find a “recipe” for low carb bread.  I never did find that recipe but the quest led me to do this website and is the culmination of this recipe.  Who’d have guessed that looking for a silly bread recipe would also catch a crook.

DO NOT USE CARBQUIK-IT WILL NOT WORK.

Low Carb Carbalose Flour BreadLow Carb Carbalose Flour BreadLow Carb Carbalose Flour BreadIt took me many, many tries to get this recipe just right and I paid nearly $700.00 to have it tested through Exova Laboratories so I know all the figures are correct.

If you think you can’t live without bread then here you go. This bread is good, good, good.

  • Equipment Needed:
  • Large Cuisinart or other Large Food Processor
  • Electric Knife
  • Small Cutting Board
  • 4½” x 8½” x 3″ Small Glass Loaf Pan
  • If you use a larger loaf pan then your bread will be longer, not rise as high, and will be wider that the picture above.
  • Use this recipe if you have a Standard 4″x8″ Loaf Pan

Martha’s Picture

If you do not have an electric knife you will probably not get the slice counts.  This of course is OK but your nutritionals would vary slightly and accordingly.

This recipe may or may not work in a bread machine.  I personally do not have one so I am unable to test it.

 

Use for Stuffed Strawberry Cream Cheese French Toast and the dough may also be used for rolls, buns, individual baguettes, and whatever else you might imagine.  Not only does low carb carbalose flour bread makes great bread crumbs and yes, even Basic Pizza Crust.  A roll, hot out of the oven?  Slathered with butter?  Heavenly.

For many other Carbalose Flour recipes please see All Things Carbalose informational page.

If you will just make 3 loaves of low carb carbalose flour bread, one for bread, one for croutons, and one for crumbs, I doubt you will ever want to be without them. Many other recipes are built around this basic recipe using more or less some of the same ingredients.

  • Carbalose Flour may be purchased in 3 lb. bags from www.netrition.com
  • Complete Nutritionals for rolls, buns, baguettes, cubes and crumbs are below recipe.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry EssentialsI am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

The Best Thing Since Sliced Bread
Print
Ingredients
  1. 2¼ C Carbalose Flour
  2. ¼ C Wheat Gluten
  3. ¼ C Coconut Flour
  4. 1 t Salt
  5. ¼ t Guar Gum
  6. ¼ t Xanthan Gum
  7. ¼ C Golden Flaxseed Meal***
  8. ¼ C Warm Water***
  9. 3 T+1 t Coconut Oil
  10. 1 C Water + (Only If Needed)
  11. 1½ T Yeast
  12. 1 t Sugar
  13. 7 Drops Liquid Sucralose*
Instructions
  1. Bloom yeast & sugar in 1 cup warm water for 10 minutes or until foamy.
  2. Add flaxseed to ¼ C warm water for 10 minutes. (It will become quite gelatinous)
  3. Put first 6 ingredients in processor and pulse to blend.
  4. Add 3 T melted coconut oil and pulse to blend.
  5. Add flaxseed mixture to dry ingredients and pulse to blend.
  6. Add liquid Sucralose to top of bloomed yeast and with machine running add to dry ingredients.
  7. Run processor for at least a minute and probably a little longer adding any additional water as needed 1 T at a time.
  8. You want to make sure there is enough water. Dough should hold together, have a loose consistency and should not be sticky on your hands. At this point the dough should have the same look and feel of regular bread.
  9. Form into a ball and put into un-greased bowl and cover with film for about 20-25-30 minutes or until slightly less than doubled. If over-proofed it will not rise well the second time and will more than likely "fall", leaving a less that desirable looking loaf.
  10. Preheat oven to 350°.
  11. Take dough out of bowl and knead (very gently) until you are sure ALL air pockets are out.
  12. Form gently into loaf, put into greased (remaining 1 t coconut oil) pan, very loosely cover with film and let rise for 25-30 minutes. Do not over proof as it will rise a little more in the oven.
  13. Bake 45 minutes.
  14. Rest the bread in the pan at least 10 minutes.
  15. Make sure bread sides are not sticking to pan, remove gently, put on wire rack, and cool completely.
  16. Slice bread with an electric knife.
  17. 16 Servings
  18. 93 Calories, 6.8g Protein, 5.0g Fat, 8.9g Carbs, 5.4g Fiber, 3.5g Net Carbs
  19. 18 Servings
  20. 82 Calories, 6.0g Protein, 4.4g Fat, 7.9g Carbs, 4.8g Fiber, 3.1g Net Carbs
Notes
  1. Please note the use of *Sucralose in each of the recipes using Carbalose is only to negate the bitter taste of the flour and DOES NOT make the recipe “sweet”.
  2. Slice size is equivalent to a normal slice of pretty much any other normal bread.
  3. ** I plugged all the ingredients (except the Carbalose Flour) into a food database to get the figures below and added them to the Carbalose figures to get my Totals Per Loaf.
  4. ***The only difference between this recipe and the first one is soaking the flaxseed in warm water. It turns into a gelatinous mixture that seems, for some reason, to give the bread better structure, consistency & with less chance of “holes” in the bread. I have now tried this several times and it absolutely does work.
  5. If at any time after the loaf is form and touched, the indentation will remain even after baking and the same thing when taking out of the pan until the loaf in completely cooled. This is the reason I keep using the word gently.
  6. Flaxseed in warm water was suggested by Jeff L and my hat goes off to him.
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  • Carbalose Flour                                   
  • Calories           Carbohydrate             Fiber               Protein            Fat
  • 675                  108g                            65g                  70g                  25g
  • Rest of Ingredients**
  • 705                    37g                            21g                  29g                  53g
  • Totals Per Loaf
  • 1380                145g                            86g                  99g                  78g
  • Divided by 16 Slices=42g slice             
  • 86                        9g                              5g                    6g                    5g
  • Divided by 18 Slices=37g slice          
  • 77                        8g                              5g                    6g                    4g
  • 16 Slices/Loaf
  • 86 Calories, 6g Protein, 5g Fat, 9g Carbs, 5g Fiber, 4g Net Carbs
  • 18 Slices/Loaf
  • 77 Calories, 6g Protein, 4g Fat, 8g Carbs, 5g Fiber, 3g Net Carbs
  • Bread Cubes 11 Cups/Loaf
  • 125 Calories, 9g Protein, 7g Fat, 13g Carbs, 8g Fiber, 5g Net Carbs
  • Bread Crumbs 8 Cups/Loaf
  • 175 Calories, 12g Protein, 10g Fat, 19g Carbs, 11g Fiber, 8g Net Carbs

  • 12-2 oz. Rolls/Recipe
  • 115 Calories, 8g Protein, 7g Fat , 12g Carbs, 7g Fiber, 5g Net Carbs

  • 12-2 oz. Buns/Recipe
  • 115 Calories, 8g Protein, 7g Fat , 12g Carbs, 7g Fiber, 5g Net Carbs

  • 2-12 oz. Baguettes
  • 690 Calories, 50g Protein, 27g Fat , 73g Carbs, 43g Fiber, 30g Net Carbs
  • 3-8 oz. Baguettes
  • 460 Calories, 33g Protein, 18g Fat , 48g Carbs, 29g Fiber, 19g Net Carbs