This recipe is from Paola van der Hulst at Gnom-Gnom, but as is often the case with websites (especially recipe sites) there is a lot of commentary and pop-up ads, which I find distracting. So here is her bare-bones recipe with my added baking notes. NOTE: You’ll need to weigh each of the ingredients to make this recipe work
Dumplings are VERY difficult to create on a low carb diet. Peggy, over at Buttini’s Low Carb Recipes has broken the code and delivered this stellar recipe!
Peggy’s Original Dumplings
Yield: Twelve 1-1/2″ dumplings // 7.17 calories, 0.1 grams net carbs
3/4 teaspoon baking powder
1-1/2 tablespoon glucomannan powder (Konjac powder)
1-1/2 tablespoon organic oat fiber
1/8 teaspoon salt
1/4 … Read more “Peggy’s Original Dumplings”
I’ve been making this bread for decades, and it never fails to look beautiful and taste delicious. The original recipe can be found in Deborah Madison’s delightful book, “The Savory Way”. Using King Arthur Low-Carb Baking Mix reduces the carbs by 59 grams per cup of flour, but let’s face its…this isn’t low carb fare!
Braided Olive Bread
10 servings … Read more “Braided Olive Bread”
These muffins are my “rainy day, need a pickup” chai tea partners. Oh who am I kidding, they’re good in any weather! Egg-free, oil-free, and totally delicious.
Using Bob’s Red Mill Whole Grain Low-Carb Baking Mix reduces 59 grams of carbs per cup of flour!
Yield: 12 muffins
1-3/4 cups Bob’s Red Mill Whole Grain Low-Carb Baking Mix… Read more “Banana-Date-Walnut Muffins”
These pancakes are wonderful for breakfast with fruit toppings, but they can also make a great lunch or supper topped with savory foods like curries, ratatouille, thick soups and stews, or chili.
Yield: 6 large pancakes
1 cup whole wheat pastry flour
1 tablespoon + 1 teaspoon baking powder
1/2 teaspoon sea salt (optional)
1/2 teaspoon cinnamon (optional)