Mon, Oct-22-07, 12:03
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Senior Member
Posts: 7,051
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Plan: paleo-ish
Stats: 482/400/240
BF:
Progress: 34%
Location: DC Area
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Well, needless to say I stray away from Paleo land when I do low carb baking.
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Absolutely. No question. That's why we're 'paleo-deviants', we're starting with paleo and straying, rather than starting with generic low carb and trying to incorporate paleo concepts (and account for food intolerances).
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I have been using some Rice Bran in baking at times. It seems to be well-tolerated by me.
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Ooooh! Thanks for reminding me. Way back when I tried some gluten free products (which were much too carby and weird) I bought some rice bran and when I ditched everything else I kept that because the carbs were tolerable. Must dig that out and try it instead of the bake mix, which has a slightly weird taste and some ingredients I don't love.
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My new chocolate cake in a bowl turned molten chocolate is insanely good and I feel great about using cocoa powder which is low carb and full of things that are good for you.
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Instructions please?
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Plus I got some unprocessed stuff from Whole Foods that is amazingly delicious. Quite reddish brown, unlike the Dutch process stuff which is super dark brown.
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mmmmm. Have to find some.
Did you have to give up coconut flour in the long run? I find it wrecks me but I may experiment with using smaller amounts. I just need something to dry out the pumpkin a little more. Maybe 1T might do the trick without the side affects.
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