Sunday, October 26, 2014

Low-Carb Gluten-Free Chocolate Pudding Mug Cake

I was craving chocolate tonight and came up with this scrumptious concoction! It literally took me 5 minutes from start to finish, honest! The texture is somewhere between chocolate fudge and sponge cake. Chocolate cake in 5 minutes or less. You have to try this!

Sunday, August 31, 2014

Low-Carb Gluten-Free Cherry Almond Scones

Scones have to be one of the most popular coffee break snacks today. Every coffee shop I come across seems to always have them on the menu. With good reason, they are moist, tender and delicious! This recipe is all of those things, but without the guilt of inhaling a gazillion carbs! I used my Low-Carb Gluten-Free Flour Mix #3 for these light and airy scones. It is lighter in texture than my other mixes, has the least carbs, more neutral flavor, and is perfect for tender pastries like these. Scones are a very versatile treat. You can add blueberries, raisins, cherries or even sugar-free chocolate chips and nuts. They don't have to be sweet treats either. I have had wonderful savory scones with herbs and sun dried tomatoes, Yumm! Let your imagination dictate your recipe!
I used two products in this recipe I would like to bring to your attention: Hi-maize resistant corn starch and Lorann Bakery Emulsions. Both are gluten-free.

Friday, August 22, 2014

Low-Carb Gluten-Free Ricotta Pancakes

I love pancakes, all kinds of pancakes! Look at how fluffy these are, Mmmm! No sweetener needed for this one either. This recipe is a variation of my original Low-Carb Pancake recipe. I used my Revised Low-Carb Gluten-Free Flour Mix for this recipe and increased the ricotta cheese a little. They turned out moist, fluffy and delicious! Just how a pancake should be. Blueberries or sugar-free chocolate chips would be wonderful additions to this recipe, but I decided to keep it simple for the first go-around. Now on to the recipe.

Tuesday, August 12, 2014

Low-Carb Gluten-Free Garlic and Herb Bread Sticks

Bread sticks that are low-carb, gluten-free and also soft and chewy? You found em! These are so good! They have a light texture and a flavor that reminds me of whole wheat bread. Perfect for sopping up marinara sauce. These were super easy to whip up. The dough is very workable, perfect for shaping into bread sticks.

Sunday, August 10, 2014

Low-Carb Gluten-Free Buttermilk Biscuits

Low-carb gluten-free, fluffy, buttermilk biscuits? You bet! I am very pleased with this biscuit recipe. You can see how light and fluffy they are in the photo above. I used the new revised version on my Low Carb Gluten-Free Flour Mix. I actually prefer the taste and texture of these biscuits over my original Low Carb Biscuit recipe. I hope you do too!

Sunday, August 3, 2014

Low Carb Gluten Free Chia Bread

OK, here is my first attempt at low carb gluten free bread. I used the Low Carb Gluten Free Flour Mix I have been working on. It has a pleasant, nutty, whole grain taste and has a tender crumb. For my first attempt, I must say, it turned out pretty good! It would be a great base for gluten free "not rye" bread too. I just ordered 10 bags of gluten free oat bran online today, I will be experimenting with that as soon as it arrives. I plan to substitute oat bran for the chia in my next loaf. I'm hoping it will give it a milder flavor for those who don't like rich flavored breads.

This bread recipe makes 16 slices of bread and has 3 carbs per slice.

Sunday, July 27, 2014

Low Carb Gluten Free Fudge Brownies

Not only are these fudge brownies moist and delicious, they are gluten free and low carb as well. I made these brownies using a low carb gluten free baking mix I have been working on. I also used Swerve zero carb sweetener but feel free to use whatever sugar substitute you like equal to 1 cup of sugar. My husband and I are celebrating our anniversary in a few days and we are both chocoholics! These brownies are the perfect choice, chocoholic approved! I used my heart shaped baking tin, although this recipe calls for them to be baked in an 8x8 baking dish.

Low Carb Gluten Free Flour Mixes

Low-Carb Gluten-Free Flour Mix #1
Made with rice protein which gives it a darker color.

Low-Carb Gluten-Free Flour Mix #3
Made with whey protein and Hi-Maize Resistant Starch.
Much lighter in texture and color.

Theses are new flour mixes that I have been working on. They are low-carb and gluten-free for those of you, like myself, that can no longer eat gluten. Since starting a gluten free diet, it has been a little challenging to bake low-carb and gluten-free. Using mostly almond flour gets a little pricey too, so these mixes incorporate several other low-carb gluten-free flours as well. If you use rice protein instead of whey protein the mix will have a darker color like the picture above. Blanched almonds will also help to lighten the color.

Thursday, July 17, 2014

Low Carb Chocolate Almond Torte

This torte is chocolate indulgence to the max!! As always, without the guilt of course and is gluten-free. I love anything chocolate and this dessert does not disappoint! This recipe involves a few extra steps, but they are totally worth it. No baking mix or flour needed, just almond meal or almond flour. I used Swerve in this recipe as my sweetener of choice with a quarter cup of coconut palm sugar. Feel free to use your favorite sweetener though. This is the first time I have used Swerve, it is a blend of Erythritol and olgosaccharides. As with any Erythritol blend, it has a slight cooling effect, that's why I chose to add in a little coconut palm sugar. I was very pleased with the texture of this torte, very moist and delicious!

This recipe makes 8-10 servings depending on how you slice it, with 4.4-3.5 carbs per slice (torte only made with zero carb sweetener). Using 1/4 cup of coconut palm sugar along with the Swerve took mine to 10.4-8.3 carbs per slice. Make sure you add in the carbs from any additional toppings you choose.