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Getting Started
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1 Corinthians 13:11 This painting of Jesus was created by the English artist, Simon Dewey and is used with permission. Waffles, Muffins, Quick Breads, Bread Reducing the amount of bread, muffins, and other baked goodies was the hardest part of going low carb. These recipes use a limited amount of whole wheat flour and portion sizes are controlled. This is an area where we had to become adult and realize that white flour was one of the causes for our weight problem. We recommend you eat whole wheat versions of your favorites and eat small quantities.
Whole Wheat Belgian Waffles
Beat egg yolks until very light. Add vanilla and butter. Combine flour, Fibersure and salt; add with milk to egg mixture. Beat well. Beat egg whites until stiff and fold into batter. Spray Belgian waffle maker with butter flavored Pam. Preheat three minutes on one side and turn over to preheat other side. Use sugar free syrup and fresh berries to top.
Beat egg yolks, Splenda, and oil. Add half of the milk and stir. Add dry ingredients and remainder of milk. Mix until blended. Beat egg whites until stiff and fold into batter. Bake in Belgian waffle maker.
Place all dry ingredients in a large mixing bowl. Add eggs, juice and butter, mix until well blended. Add nuts and orange peal. Bake
All Purpose Baking Mix - Like Bisquick
Mix all dry ingredients and sift 2 or 3 times.
Preheat oven to 425 degrees F. Combine all ingredients in a bowl and cut in the butter using two dinner knives to cut through the dough. Roll our dough to ½ inch thickness, cut with 2 inch biscuit cutter. Spray baking sheet with Pam. Bake biscuits for 8-10 minutes or till golden brown. Yield 12-14 biscuits.
For pancakes or waffles: Combine all ingredients in a mixing bowl and whisk until smooth. Pour 1/4 cup batter onto a hot griddle or non-stick frying pan. Cook pancakes till bubbles break on surface of pancake, turn and cook till golden. Cook waffle till it stops steaming.
Biscuit Mix for Waffles
Mix dry ingredients; cut in shortening until mixture is as fine as corn meal. Store in a tightly covered container in the refrigerator. Keeps Well
Beat eggs until thick and lemon colored. Stir in remaining ingredients. Bake in stove top Belgian waffle maker.
In large mixing bowl, combine water, oil, sugar substitute, whole wheat flour, gluten flour walnuts, sale and yeast to form a rough dough. Let dough stand for 15 to 20 minutes. Place dough on a lightly floured board and knead for about 10 minutes, until the dough is smooth and elastic. Place dough in an oiled bowl and cover it with a damp cloth. Let the dough rise in a warm spot for about an hour, until it has doubled. Preheat oven to 350 degrees F. Turn dough onto a board and shape it into an oblong loaf. Coat an 8 ½ inch bread pan with cooking spray. Place dough in the pan. Bake for 40 to 45 minutes. Remove bread from oven and turn the bread out on a cooling rack. Makes 16 slices
Whole Wheat Pizza Dough
Stir together the flour, salt, and instant yeast in the bowl. By hand stir in the oil and the cold water until the flour is all absorbed. Add the herbs. Knead dough for 5 to 7 minutes, or as long as it takes to create a smooth, sticky dough. Add a touch of water or flour to reach the desired effect. The finished dough will be springy, elastic, and sticky, not just tacky. Transfer the dough to a floured countertop. Cut the dough into 6 equal pieces and mold each into a ball. Rub each ball with olive oil and slip into plastic sandwich bags. Refrigerator overnight. Each dough ball makes a 12 inch pizza. To make pizza, remove a dough ball from the refrigerator at least 1 hour before making the pizza. Place a baking stone on a rack in the lower third of the oven. Preheat the oven to 450 degrees Generously dust a peel or the back of a sheet pan with semolina flour or cornmeal and get ready to shape your pizza dough. Uncover or unwrap the dough balls and dust them with flour. Gently press a dough round into a disk wide enough that you can bring it up onto your knuckles to thin out - you should be able to pull each round out to 12-inches or so. If the dough is being fussy and keeps springing back, let it rest for another 15-20 minutes. Place the dough on the prepared sheet pan, and jerk the pan to make sure the dough will move around on the cornmeal ball-bearings (you don't want it to stick to the pan). Add toppings
Preheat the oven to 350° F. Combine the flour, sugar, baking powder, and baking soda in a mixing bowl and stir together. Make a well in the center of the flour mixture and pour in the remaining ingredients. Stir together until well blended, but don't over beat. The batter should be medium-thick. If it seems too stiff or dry, add a small amount of additional milk. Stir in the additional ingredient or ingredients of your choice (see below), then divide the batter among 12 oiled or foil-lined muffin tins. Bake for 20 minutes, or until the tops of the muffins are golden and a toothpick inserted into the center of one comes out clean. Let cool until just warm to touch, then transfer muffins to a plate. Store them in the refrigerator so they don't get moldy from the moist fruit. Muffin Variations
Level 2
A handful blueberries or whatever fruit you want. Process all ingredients except fruit in a blender until smooth. Add fruit and spray a non stick pan or skillet with cooking spray. Add batter and cook over medium heat until both sides are lightly browned.
Mix dry ingredients in a bowl. Add liquids and whisk to mix. Preheat pancake griddle. Oil or spray griddle as needed. Spoon batter onto hot griddle to make pancakes. Turn when edges seem dry (they won't brown much because they don't contain sugar). Keep cakes warm while you cook remaining cakes. Batter may thicken as it stands. Before spooning subsequent rounds of cakes on the griddle, stir in 1-2 tablespoons of water as needed.
Whole Wheat Tortillas Serving Size : 12
In a large bowl, stir together the flour, salt and baking powder. With a pastry blender, a fork or your hands, gradually work in the lard or shortening until it is all incorporated. Add enough warm water to make a soft but not sticky dough. Turn out onto a lightly floured board and knead for 5 minutes. Divide the dough into 1/4 cup (3 oz) portions and form them into balls.
Whole Wheat Corn Bread
Optional addition: dice ½ red and green pepper. Dice ½ one onion, Add to batter. Or Add 1 small can drained whole kernel Mexican fiesta corn.
Whole Wheat Dressing
Preheat oven to 300 degrees F. Cut bread into ½ inch cubes. Spread cubes on a 15X10X1 inch baking pan. Bake for 10 to 15 minutes or until cubes are dry. Cubes will continue to crisp as they cool. (Or let bread cubes stand loosely covered at room temperature for 8 to 12 hours. In a large saucepan, heat oil over medium heat. Add onion and celery. Cook for 5 to 10 minutes or until vegetables are tender; stirring occasionally. Remove from heat. Bake, uncovered for 45 minutes or until stuffing is heated through and top in brown. |
Low Carb Recipes 30 Days of Dinner Meals Quick Breakfasts Simple LunchesRV & Camp Cooking Sauces SaucesSalad Dressings MarinadesMeats Poultry RecipesFish RecipesBeef RecipesPork Recipes Vegetables Vegetable RecipesSoup & Bean Recipes SaladsPhase One Bean RecipesDesserts Fruit RecipesDessertsBean Muffins, Quickbreads Cakes, Pies, CookiesBeveragesCinnamonHoliday Menus Thanksgiving MenuChristmas Menu Easter MenuChina Buffet Menu |
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