I am very eager to try a veggie version of this but am puzzled about the science: what makes it rise?I particularly miss baked products & food stuffs...so doing some research that will fill that gap for me...I'm starting off with a low carb batter mixture that is perfect for Yorkshire puddings...sausage toad.
This is what we had yesterday.
The Recipe:
2 Tablespoons of Soya Flour
2 Tablespoons of Vital Wheat Gluten
A pinch of salt
A half cup of full fat milk (although I have used skimmed milk before & it was fine)
2 medium eggs
Whisk all the ingredients together, then set the mixture aside for a while, the longer the better, I left mine overnight.
Partially cook the sausages or whatever you are using for the filling, I used sausages & crispy bacon in this one.
Make sure your oil is piping hot, put the sausages into the oiled pan, pour the batter over it evenly, in the oven at 200c for twenty minutes, please check throughout the cooking since oven temperatures vary.
Good question Radders...I really have no idea...possibly the eggs?...but it does rise considerably...so if you don't eat eggs...I'd suggest some ground linseed soaked in water as a good substitute...just about to replace the eggs in the bread I'm baking with the linseed mixture...see how that develops...getting into this low carb baking since the demise of the LIDL protein rolls...I have some rolls proving in the warming oven as I type.
I’m sure eggs don’t make things rise unless they’ve been whisked. Hmmm. Interesting! Just found some gluten in my local health food shop. A bit expensive but hey ho.
I got quite a good deal on some vital wheat gluten Radders...bought many of my ingredients on Amazon with prime membership priority delivery without postage...also got several from BULK POWDERS...there isn't health food shop near enough to me...so most of the ingredients came by post.
Benny these rolls are a doddle to make...all the ingredients are mixed in one go...there is no kneading...just mix & pour into the baking tins/trays...prove for forty minutes...then into the oven 20 mins at 190c...they're ready...as I have said before the hardest part is getting the ingredients...I have to have bread...these are a great substitute for the LIDL rolls that are no longer made...if you miss bread...give these a go...easy peasy. honest...at 4.7g of carbs each perfect for me & those of us low carbing.
Good luck with the trifle...photo perhaps?
This is my first 'rea'l go at low carb baking Benny...Last week the bread was good but dry...the crust was very crisp...with a little tweaking here & there it gets better...don't be put off it's all a learning curve...I'm really enjoying the challenge...I'd love to see the trifle when it's done...
Check different baking powders. The metallic taste is to do with something they have in them, but not all are the same. Unfortunately, I can't remember what that ingredient is.
You’re right, it’s significantly cheaper online. If the Toad turns out ok I will probably get the next lot there. Mind you I do like to support local businesses and our nearby parade of shops is sadly diminished since it lost its Woolworth’s!
I saw that Mark...by the time you pay the postage it's almost a fiver...saw another seller who offers four 500g bags for £12 with free postage...next time I need some I will give him a try.
ohh, I missed that one. I still though a fiver wasn't too bad for 1kg. I know it's out of date, but I soon get through it.
I have some left but like you I'm getting through it so quickly...had a look at Wholefoods online...2.5 kilos for just under a tenner...I need to get myself organised...I'm running out of space with all these ingredients.
Yep they taste good...going to make the full sized ones next time Mark...as I said I have the jumbo tray now...so might as well get to it...these are going in the freezer for when the kids arrive next week.
