Category Archives: All Things Carbalose

All Things Carbalose

Low Carb Carbalose Butter Cream Biscuits

Low Carb Carbalose Butter Cream Biscuits. I have no idea why I’ve not made these Carbalose Butter Cream Biscuits until now but as they say, better late than never. They are light as a feather and tender as a baby’s butt. DO NOT mistake Carbalose Flour with Carbquik. They are totally different products and I DO NOT use Carbquik. The only reason I decided to try them today is that I still have great end-of-season Oregon strawberries but I …gasp…ran out of Crème Fraîche and I wanted something other than plain heavy whipping cream. Ah yes, how about some Strawberry Shortcake which then became the ultimate goal. I couldn’t help myself and slathered one with butter and popped it like two pieces of candy. This was such a resounding success I decided to take a few pictures and just make the Post and the biscuits couldn’t be any easier. Confession: I have not eaten biscuits for a very long time as I have so many other wonderful low carb recipes to choose from. If I fixed only 1 recipe per day from this site it would take me nearly two years and there are so many that I like and eat repeatedly it would probably take me more like 3-4 years. Can you see my dilemma? And to top it off, it doesn’t take into account the plethora of foods I eat that simply don’t have or need recipes. So, for those of you who already have Carbalose Flour-these low carb carbalose butter cream biscuits might be for you and if you are so inclined, these are perfect with Eggs & Sausage Gravy.

All my other Carbalose Recipes are listed at the bottom of the Carbalose Informational Page.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials. I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Carbalose Butter Cream Biscuits

2017-10-14 11:57:11

Ingredients

2 C Carbalose Flour
8 T Butter (1 Stick)
1 T Baking Powder
¼ t Salt
½ C+1 T Heavy Cream
½ C+1 T Water+ Any More As Needed
8 Drops Liquid Sucralose ( Or ⅓ C Equivalent Sweetener)

Instructions

Preheat oven to 400°
In a large bowl add salt & baking powder to flour and mix well.
Cut in butter until about pea size.
Add Sucralose to water & heavy cream and stir.
Mixing with a fork begin adding cream/water to flour about ⅓ at at time until well incorporated. Once mixed, and inside your bowl, begin folding dough over itself (gentle kneading) about 10-15 times. This creates the flakiness that you need for biscuits to rise during baking.
Sprinkle a little bench flour on counter-top and flatten dough to about ½".
Cut as many biscuits as you can, knead dough again and cut more until you get 12 biscuits. I used a 2½" cutter.
Bake 14-16 minutes or until golden brown & delicious.
12 Servings
160 Calories, 5.2g Protein, 13.5g Fat, 8.0g Carbs, 4.8g Fiber, 3.2g Net Carbs

Notes

It is my opinion that to open or "split" a biscuit properly it needs to be done gently with a fork as this process will save the biscuit from crumbling.
With nutritional like this you could probably eat two of them.

Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

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Low Carb Banh Mi

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Low Carb Banh Mi and yes, made with Carbalose bread but shaped into a different form. So, as I am from the mountains of Colorado, there were no Thai restaurants hence nary a low carb Banh Mi Sandwich in sight. As a diabetic I had never had nor tasted one and really had no basis of comparison but the ingredients that go into one are all ingredients I am quite familiar with, love, and use all the time. I do have lots of friends who have not only eaten them but raved about them so I thought, since I use and make all the ingredients in a low carb carbalose flour Banh Mi sandwich, and yes I do even have maggi sauce, why not just try it. Well, I am here to tell you this baby is ridiculously good. It is not the largest sandwich at 6 inches but it does pack unbelievable flavors in those 6”. I do want to say your small baguettes will not be as crispy as a traditional one. I did use a small amount of butter to toast it and that’s about as good as it gets. If you look carefully, you can see all the layers of goodness.

If the average 6″ Banh Mi sandwich has 70g-75g carbs I’m not sure where else you could get a sandwich with all the stuff piled in a bun and have it under 17g carbs so, when you have nothing else better to do, please try it. You will need the recipes for Carbalose Flour Bread, Chicken Liver Pate, and Maggi Mayo which is best made a day or two ahead anyway and which means you can make this in stages.

I have included a picture of the bun top’s guts hollowed out and which weighs about an ounce because not only is it not needed, it allows more room for other stuff. If you decide to hollow out the top it will also reduce your final carb count by about 1g.

The picture to the left is my very first Banh Mi (bunless of course) that I had while on a recent trip to Seattle to see old friends. Notice the egg which was an add on. I have to say it really was divine and though quite piquant with the jalapeno peppers, I am positive it had a bit of sugar in it.

I’m really sorry I did not have any pork skins to eat with my sandwich as they would have been the perfect accompaniment but ate the last of what I had and hadn’t popped any replacements.

All my other Carbalose Recipes are listed at the bottom of the Carbalose Informational Page.

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Banh Mi Sandwich

2017-06-19 07:48:20

Ingredients

1 Recipe Carbalose Bread
1 Recipe Chicken Liver Pate
1 Recipe Maggi Mayo

Guts

12 Oz Warmed Pulled Pork
1 C Apple Cider Vinegar
1 C Water
3 Drops Liquid Sucralose
1 Grated Medium Carrot (Or About 1 Cup)
1 Grated Jicama (Or About 1½ C)
1 Medium Cucumber Sliced Lengthwise
8 T Pickled Jalapenos
8 T Coarsely Chopped Cilantro
8 t Butter

Instructions

Combine water, vinegar, & Sucralose and add grated veggies. Refrigerate and marinate at least a couple of hours.
Slice bun in half (carefully scooping out top of bun if wanted you can use it later for bread crumbs), thinly spread butter on top & bottom and toast in heated skillet.

Working up

Spread chicken liver pate on each bottom.
Divide and place pork on top of pate.
Add drained veggies.
Add sliced cucumber.

Top

Spread with maggi mayo.
Evenly distribute jalapenos.
Cover with cilantro.
Close, cut and serve.
4 Servings
795 Calories, 48.1g Protein, 41.5g Fat, 37.7g Carbs, 21.2g Fiber, 16.5g Net Carbs

Notes

Nutritionals include bread, maggi mayo and pate as well as the rest of the ingredients.
I marinated my cucumber but I think it would be much crunchier just sliced and un-marinated.
If you like, have and use pickled red onions they might be another good addition but are not authentic to the sandwich.

Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

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Low Carb Carbalose Bread

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Low Carb Carbalose Bread. There are many of you who don’t have the same (rather odd) size loaf pan that I used to develop the original Carbalose Flour Bread so this slightly smaller loaf of low carb carbalose bread is for you. I recently bought a standard size 4”x8” loaf pan, adjusted the ingredients, and it did indeed turn out perfectly. Do not use a larger pan for this as it will not work. As you look carefully at the pictures notice I did use my electric knife and I did get 18 slices+2 heels. Each slice weighs on average about 32g, some a little larger and some a little smaller and those heels?…I save and freeze to either make bread cubes or crumbs. If you are going to make rolls, buns, or baguettes then use the original recipe as the nutritional calculations below are for the slightly larger dough amounts.

Carbalose Bread Addendum & Update

I have wanted to write this addendum update for about 6-8 months, am finally doing it, and it will make your breads and rolls oh so much better. I have had people asking me how to get rid of the holes that sometimes end up in their bread. I set about trying to find a solution and have come up with it and all it entails is adding one whole egg in place of ¼ C water. I have also begun using butter instead of coconut oil but that is a personal preference. It is the egg that makes the difference and somehow, chemically, not only enables better stability of the dough but better keeps it from losing some of its puffiness or collapsing. I haven’t done it yet, except for many loaves of bread but I do think this change will make a big difference for you when shaping and making rolls or things like hamburger or hotdog buns and larger baguettes for garlic bread etc. This small change will work in any of the bread-like recipes using 1½ C of Carbalose Flour or more.

Don’t despair if you do not have an electric knife but you will probably not be able to make a less than ½” cut the way I can. I would think on average and if cut with a good SHARP bread knife, you should be able to get 14-15 slices which is completely acceptable.

You can do all the same things with this slightly smaller loaf that can be done with the only slightly larger loaf so have at it and have fun with it.

DO NOT USE CARBQUIK-IT WILL NOT WORK.

Nutritionals are below the recipe.

Equipment Needed:
Large Cuisinart or other Large Food Processor
Electric Knife
Small Cutting Board
4” x 8” x 2 ½” Loaf Pan (Non-Stick)

If you use a larger loaf pan then your bread will be longer, not rise as high, and will be wider that the picture above.

Use for Stuffed Strawberry Cream Cheese French Toast and the dough for low carb carbalose bread may also be used for rolls, buns, individual baguettes, and whatever else you might imagine. Also makes great bread crumbs and yes, even Basic Pizza Crust. A roll, hot out of the oven? Slathered with butter? Heavenly.

For many other Carbalose Flour Recipes please see All Things Carbalose informational page.

To the left is Tara’s first time loaf and I think we should all give her a hand because it takes courage to make that first loaf and then…it’s Katy bar the door with what you can do with the basic dough after that. If you will just make 3 loaves of low carb carbalose bread, one for bread, one for croutons, and one for crumbs, I doubt you will ever want to be without them. Many other recipes are built around this basic recipe using more/less some of the same ingredients. To the right are some rolls made by Dviolette and I’ll bet they are as good as they look. Yum.

Carbalose Flour may be purchased in 3 lb. bags from www.netrition.com
Complete Nutritionals for rolls, buns, baguettes, cubes and crumbs are below recipe.

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Carbalose Bread

2017-05-29 08:13:41

Ingredients

2 C Carbalose Flour
3½ T Wheat Gluten
3½ T Coconut Flour
¾ t Salt
¼ t Guar Gum
¼ t Xanthan Gum
3½ T Golden Flaxseed Meal***
¼ C Warm Water***
2 T+½ t Melted Coconut Oil (I Use Softened Butter Now-& It's Perfect)
1 C Water + (Only If Needed) or (¾ C Water + 1 Whole Egg)
1 T Yeast
½ t Sugar
6 Drops Liquid Sucralose* (Optional)

Instructions

Bloom yeast & sugar in 1 cup warm water for 10 minutes or until foamy.
Add flaxseed to ¼ C warm water for 10 minutes. (It will become quite gelatinous)
Put first 6 ingredients + butter if using, in processor and pulse to blend.
Add flaxseed mixture to dry ingredients and pulse to blend.
Add liquid Sucralose and 2 T coconut oil (if using) to bloomed yeast and with machine running add to dry ingredients.
Run processor for at least 2 minutes and probably a little longer adding any additional water as needed 1 T at a time.
You want to make sure there is enough water. Dough should hold together, have a loose consistency and should not be sticky on your hands. At this point the dough should have the same look and feel of regular bread.
Form into a ball and put into un-greased bowl and cover with film for about 20-25-30 minutes or until slightly less than doubled. If over-proofed it will not rise well the second time and will more than likely "fall", leaving a less that desirable looking loaf.
Preheat oven to 350 degrees.
Take dough out of bowl and knead (very gently) until you are sure ALL air pockets are out.
Form gently into loaf rolling so the seam is on the bottom, put into greased (remaining ½ t coconut oil or butter) pan, very loosely cover with film and let rise for 25-30 minutes. DO NOT over-proof as it will raise a bit more in the oven.
Bake 45 minutes.
Rest the bread in the pan at least 10 minutes.
Make sure bread sides are not sticking to pan, remove gently, put on wire rack, and cool completely.
Slice bread with an electric knife.
16 Servings
80 Calories, 6.3g Protein, 4.2g Fat, 8.0g Carbs, 4.7g Fiber, 3.3g Net Carbs
18 Servings
71 Calories, 5.6g Protein, 3.7g Fat, 7.1g Carbs, 4.2g Fiber, 2.9g Net Carbs

Notes

If you decide to use butter in place of coconut oil (and I do now) put it into into processor at the same time you add the gelatinous flaxseed & water mixture.
You may easily substitute 1 whole egg in place of ¼ C water if you consistently get holes in your bread.
Please note the use of *Sucralose in each of the recipes using Carbalose is only to negate the bitter taste of the flour and DOES NOT make the recipe “sweet”.
Slice size is equivalent to a normal slice of pretty much any other normal bread.
** I plugged all the ingredients (except the Carbalose Flour) into a food database to get the figures below and added them to the Carbalose figures to get my Totals Per Loaf.
If at any time after the loaf is form and touched, the indentation will remain even after baking and the same thing when taking out of the pan until the loaf in completely cooled. This is the reason I keep using the word gently.

Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

It took me many tries to get the original Carbalose Flour Bread recipe just right and I paid nearly $700.00 to have it tested through Exova Laboratories so I know all the figures are correct. The figures below are only slightly off as this recipe uses a bit less ingredients than are listed in the original and I am not going to the trouble of changing them all.

Carbalose Flour
Calories Carbohydrate Fiber Protein Fat
675 108g 65g 70g 25g
Rest of Ingredients**
705 37g 21g 29g 53g

Totals Per Loaf
1380 145g 86g 99g 78g

Divided by 16 Slices=42g slice
86 9g 5g 6g 5g

Divided by 18 Slices=37g slice
77 8g 5g 6g 4g

16 Slices/Loaf
86 Calories, 6g Protein, 5g Fat, 9g Carbs, 5g Fiber, 4g Net Carbs

18 Slices/Loaf
77 Calories, 6g Protein, 4g Fat, 8g Carbs, 5g Fiber, 3g Net Carbs

Bread Cubes 11 Cups/Loaf
125 Calories, 9g Protein, 7g Fat, 13g Carbs, 8g Fiber, 5g Net Carbs

Bread Crumbs 8 Cups/Loaf
175 Calories, 12g Protein, 10g Fat, 19g Carbs, 11g Fiber, 8g Net Carbs

12-2 oz. Rolls/Recipe
115 Calories, 8g Protein, 7g Fat , 12g Carbs, 7g Fiber, 5g Net Carbs

12-2 oz. Mini Slider Buns
115 Calories, 8g Protein, 7g Fat , 12g Carbs, 7g Fiber, 5g Net Carbs

8 3 oz. Pencil Rolls
168 Calories, 12g Protein, 10g Fat , 18g Carbs, 11g Fiber, 7g Net Carbs

6 4 oz. Mini Baguettes
230 Calories, 17g Protein, 9g Fat , 24g Carbs, 14g Fiber, 10g Net Carbs

2-12 oz. Baguettes
690 Calories, 50g Protein, 27g Fat , 73g Carbs, 43g Fiber, 30g Net Carbs

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Keto Stuffed Strawberry Cream Cheese French Toast

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Keto Stuffed Strawberry Cream Cheese French Toast. Was watching Diners, Drive-Ins & Dives one evening some “dive” made close to what this recipe is. Regular French toast with 2 pieces of bread and maple syrup would set you back carb-wise somewhere North of 60-65 carb grams and that’s with only 2 paltry tablespoons of maple syrup. Add another tablespoon, & add another 14g carbs and as you can see they begin to add up quickly. So the short of it is: This recipe has only about 20% of the carbs most regular French toast has. Now I am not saying to eat this everyday (and you could) but certainly once in awhile and I do it for dinner too. Ah yes, breakfast for dinner. Your kids will love you for it. (But hate you for something else). Topped with a dollop of Crème Fraîche? Oh Yeah.

To make this you’ll either need your own low carb bread or a loaf of Carbalose Flour Bread.

All my other Carbalose Recipes are listed at the bottom of the Carbalose Informational Page.

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Stuffed Strawberry Cream Cheese French Toast

2017-04-09 05:29:48

Ingredients

2 Slices Carbalose Flour Bread***
2 Oz Softened Cream Cheese
2 Sliced Strawberries
3 Strawberries Cut Into 8 Chunked Pieces
1 Egg
2 T Heavy Cream
2 T Water
1 Drop Liquid Sucralose*** (Optional)
¼ t Vanilla Extract
¼ t Cinnamon
¼ t Nutmeg
1 T Butter Divided
¼ C Sugar-Free Maple Syrup***

Instructions

Spread 1 oz. cream cheese on each slice of bread.
Lay on sliced berries and make a sandwich.
Heat ½ T butter to medium.
Beat egg, heavy cream, vanilla and water and put onto flat plate.
Mix cinnamon and nutmeg.
Dredge French toast sandwich on both sides, put into butter and sprinkle ½ cinnamon- nutmeg on uncooked top.
Cook until done on one side, add rest of butter, flip and cook the other side adding the rest of the cinnamon-nutmeg mix.
Barely heat maple syrup & add your chopped strawberries.
Cut French toast on the diagonal and arrange as you wish.
Drizzle syrup and strawberries over all.
1 Serving
748 Calories, 16.9g Protein, 58.6g Fat, 17.4g Carbs, 5.9g Fiber, 11.5g Net Carbs

Notes

Nutritionals include Carbalose flour bread.
The one egg, heavy cream and water should be enough for 2-3 orders so if you are making multiple orders do this step accordingly.
In the restaurant I always had a large shaker of cinnamon and nutmeg mixed fifty-fifty which is the ratio above.
That little dollop of crème fraîche? What a difference it makes.

Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

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Low Carb Vegetable Pig In A Poke

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Low Carb Vegetable Pig In A Poke. This is not much to look at but boy oh boy it sure is tasty. Of course it is good for breakfast, especially if you have kids to feed, but many times I feel like eating breakfast for dinner. Vegetable Pig In A Poke is pretty much a complete meal and so low in carbs you can “Pig” out on it. Last August when I returned to Ohio for my 50th (yes, that’s a big 50 and I am getting old) class reunion my hostess Karen made and served this to about 20 people. Not being able to eat flour, I fixed myself a steak. I did take one bite (only to be polite) and it was really good so…I kept it in the back of my mind thinking I might try it with Carbalose flour and heavy cream. I have enhanced it with vegetables. If you don’t want your family to get too hungry or eat too much candy before your Thanksgiving or Christmas dinners, you know the ones you spent hours & hours on, then this low carb carbalose flour vegetable pig in a poke is a great way to fill their bellies beforehand and if you have little kids tell them it’s a cowboy breakfast cause…it kind of is. These also make fabulous cold left-overs or great appetizers as seen in the 4th picture.

All my Carbalose Recipes are listed at the bottom of the Carbalose Informational Page.

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Vegetable Pig In A Poke

2016-11-19 02:15:53

Guts

1 Lb Ground Pork Sausage
8 Oz Sautéed Mushrooms
1 C Julienned Any Color Peppers
8 Oz Cheddar Cheese
¼ C Butter (Olive Oil)
¼ t Salt
¼ t Pepper

Batter

1 C Carbalose Flour
¾ C Heavy Cream
¾ C Water
2 Eggs
¾ t Salt
2 t Butter (For Pan)

Instructions

Preheat oven to 375°
Barely sauté sausage and scatter into 8”x8” glass baking dish or large deep pie dish leaving any fat in pan.
Add peppers, sauté until soft, scatter over sausage, again, leaving any fat in pan.
Add butter and sauté mushrooms.
Scatter over peppers, adding any leftover fat.
Sprinkle with salt & pepper.
Sprinkle in cheese.
In medium bowl add all batter ingredients and beat until smooth. (I use my stick blender)
Gently pour over mixture.
Bake 35-40 minutes or until batter is set.
Let rest 10 minutes and serve.
8 Servings
585 Calories, 22.7g Protein, 36.8g Fat, 7.0g Carbs, 3.9g Fiber, 3.1g Net Carbs
6 Servings
731 Calories, 30.3g Protein, 49.1g Fat, 9.4g Carbs, 5.5g Fiber, 4.9g Net Carbs

Notes

You can also use a glass pie pan which of course cuts easily into 8 wedges...or 6 wedges for a larger portion.
If you want it really gooey use full fat mozzarella cheese or mix the cheeses however you like.
I mixed three cheeses which were all white.
The addition of green onions might also be good.

Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

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Low Carb Vegetable Calzones

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Low Carb Vegetable Calzones. Oozy goozy with gruyere cheese and have just about everything but the kitchen sink in ’em. Served with a Caesar Salad/Dressing and maybe dipped in your favorite marinara sauce it’s a meal fit for any self-respecting Italian. We will be using the same ingredients as Vegetable Mélange Encased In Pastry just made in a different and easier configuration.

To read about Carbalose Flour please see the All Things Carbalose informational page.

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Vegetable Calzone

2015-08-15 02:48:14

Dough

1½ C Carbalose Flour
2 T Coconut Flour
2 T Golden Flaxseed Meal
2 T Refined Coconut Oil
1 T Gluten
½ t Salt
⅛ t Guar Gum
⅛ t Xanthan Gum
1 Large Egg Beaten (Reserve 2 T For Brushing)
¼ C Heavy Cream
4 Drops Liquid Sucralose
½ C Warm Water
1 T Yeast
1 t Sugar

Filling

Reserved 2 T To Egg Wash Pastry
¼ C Olive Oil
1 Zucchini Small Diced & Sautéed
¾ C Onion Small Diced & Sautéed
¾ C Mushrooms Chopped & Sautéed
¾ C Chopped & Wilted Fresh Spinach (Frozen Works Well & Be Sure To Squeeze Dry)
1½ C Diced Fresh Tomatoes
1½ T Crushed Garlic
1 t Porcini Dust (If You Have It)
¾ t Salt
¾ t Pepper
3 T Parmesan Cheese
4 Oz Shredded Gruyere Cheese
More Salt & Pepper To Taste

Filling

Heat oil to medium high to sauté zucchini and transfer to bowl.
In leftover oil, sauté mushrooms then sauté onions and add garlic.
Mix all sautéed vegetables with rest of filling ingredients.

Dough

Put first 8 ingredients in processor.
Bloom yeast with sugar in warm water for 10 minutes.
Add Sucralose to top of bloomed yeast.
With processor running add beaten egg (don’t forget to reserve 2 T), add bloomed yeast & cream and process for at least one minute.
Carbalose flour is not sticky but eggs are so this time your dough might be a little sticky and as you beginning forming your balls they will end up pretty much non-sticky.
Put dough in bowl and allow to rise 20-25 minutes.
Divide dough into 4 equal portioned gently kneaded dough balls and allow to rest 5 minutes.
On Silpat or bench floured countertop roll out four 6"-7” circles.
Brush a 1” perimeter with egg wash.
Spread ¼ filling of ½ of circle, top with Gruyere cheese, fold over, crimp with gusto, and roll edges. Repeat.
Brush calzones with remaining egg wash, make 2 small scores in top, and allow to rest 10 minutes on Silpat or parchment paper. They will not rise much but will in the oven.
Put in 350° preheated oven for 25-30 minutes or until golden brown.
4 Servings
540 Calories, 26.8g Protein, 36.8g Fat, 25.2g Carbs, 12.6 Fiber, 12.6g Net Carbs

Notes

Now let’s compare our low carb calzone with a couple others.
Pizza Hut Meatless Cheese Calzone: 1632 Calories & 116.5 g Net Carbs
Wegman’s Spinach Ricotta: 900 Calories & 86g Net Carbs.
Hot Pocket Supreme: 560 Calories & 62g Net Carbs and who can eat just one of these abominations?
If you don’t have a Silpat you should absolutely get one. They are worth their weight in gold.
I'll bet you can think of plenty of your own concoctions to fill a calzone.

Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

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Low Carb Carbalose Flour English Muffins

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This Low Carb Carbalose Flour English Muffins recipe has been a long time coming and is long overdue. When I was originally married in 1968 one of the gifts I received was the new & revised 1968 version of The Joy Of Cooking. 47 years later that book is the most dog-eared, moth-eaten cookbook I have. Back then it didn’t take me long to find the English muffin recipe on Pg. 568 and until I was diagnosed as diabetic, I always made my own English muffins and I have made 100’s of them. Much less expensive, fun to make and taste lots better. So…after much time and procrastination I made them with Carbalose flour this morning and believe it or not they were a success on the first try. The deal is-English muffins are so good for so many things that I have actually missed them. And now, instead of relying of one of those crummy McMuffins at you know where, you can stay at home and make yourself a healthier one instead.

Here’s a little test. How do you know by looking at an English muffin that it is homemade? Because when they cook they don’t split themselves, you have to do that.

I didn’t use all the Carbalose Flour Bread dough ingredients although I think I could have. I didn’t use coconut flour and I subbed butter for coconut oil. The basic difference with bread vs muffins is you make a muffin “batter”, let it rise & collapse, then add the fat & remaining flour. I also used to make my original muffin dough into a loaf of bread and I may test that one day too.

All my Carbalose Recipes are listed at the bottom of the Carbalose Informational Page.

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

English Muffins

2015-03-31 07:30:13

Ingredients

3 C Carbalose Flour***
¼ C Gluten
¼ t Guar Gum
½ t Xanthan Gum
1 t Salt
¼ C Warm Water
¼ C Golden Flaxseed Meal
1¼ C Warm Water
1 t Sugar
1½ T Yeast
8 Drops Liquid Sucralose***
¼ C Warmed Heavy Cream
2½ T Soft Butter + 3½ T Melted Butter

Instructions

Mix yeast, sugar and water and bloom for 10 minutes then add Sucralose.
Add flaxseed meal to ¼ C warm water for 10 minutes. (It will become quite gelatinous)
Put 1¼ C flour, gluten, gums, and salt into a mixing bowl & beat in liquids including cream & watered flaxseed meal. It should now look like a batter.
Cover loosely and allow sponge to rise, (bubble & collapse) in a warm place. This should take about 1-1¼ hours. (I turn my oven onto the lowest setting for a couple minutes, turn it off, make the sponge batter, and put in the oven).
Preheat griddle to 350°.
Using a whip, or an electric mixer, beat in softened butter 1 T at a time.
Start beating in remaining flour ¼ C at a time until your whip or mixer won’t take any more.
Roll dough onto counter, knead in remaining flour ¼ C at a time and finish kneading 1-2 minutes.
Dough will not stick to counter.
Roll dough to ½” thick and with a 3¼”-3½” ring, press down but do not twist. Continue until as many muffins can be cut and as you have leftover dough, knead & reform and cut more muffins.
Brush muffins with melted butter and gently place on griddle buttered side down and then gently brush tops of muffins.
Muffins will rise after being put on the griddle and just leave them alone for 4-5 minutes or until browned on first side.
Gently turn over and finish cooking.
Place on wire rack and cool completely.
Muffins will deflate a bit upon cooling-it’s OK-you didn’t do anything wrong.
The longer you leave these on the cooling rack the better. (Within reason of course). They are much easier to fork open after resting.
8 Servings-Larger Ring
279 Calories, 17.7g Protein, 18.5g Fat, 20.2g Carbs, 11.g Fiber, 8.3g Net Carbs
10 Servings-Smaller Ring
221 Calories, 14.2g Protein, 14.8g Fat, 16.2g Carbs, 9.5g Fiber, 6.7g Net Carbs

Notes

These can easily be individually wrapped and frozen.
A 3¼” ring will yield about 10 muffins and a 3½” ring will yield 8 muffins.
There are several ways to cut muffins. If you fork it open it will have those famous nooks & crannies which of course are great at holding all that butter you might want to slather on them. But you can also slice them with a knife if you plan to make say, eggs benedict and want a flat surface to mound things onto.
I have pretty much always forked mine but as I said there are advantages to both ways.
If you have a rather straight fork it helps as a curved fork takes a little getting used to splitting evenly.
I love these buttered, slathered with cream cheese, capers, lox or smoked salmon, a slice of tomato, and raw red onions rings and lots of fresh cracked pepper. Oh Baby, Oh Baby.
These also make terrific individual mini pizzas, a pretty good burger bun, good under chicken, tuna, ham, or shrimp salad with melted cheese on top. (Think they call that a melt), and of course classic eggs Benedict which has many different variations of it’s own. I’ll bet you can come up with lots of ways to use them.

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Low Carb Cubano Sandwich

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Low Carb Cubano Sandwich. The first time I ever tasted a Cubano Sandwich was in the basement of some vast hotel in Las Vegas. It was very late at night and probably anything would have tasted good but I was hooked at first bite. It is a very simple sandwich and for some reason as I subsequently ordered them from time to time they were never as good as that first one. Of course I gave up sandwiches pretty much for good over 7 years ago but sometimes a girl wants what a girl wants so I have now devised my own way of fixing this iconic sandwich. Cuban food in and of itself is not very spicy and when looking at any Cuban menu you might think that it is. So what follows is my low carb version. As you look at the few ingredients of this recipe it is kinda hard to believe it could tasted as good as it does but for whatever reason the flavors are perfect together. I think the secret to mine is using pulled pork because the juices get all oozy goozy with the cheese. The tradition is to use Cuban bread and weight & flatten it but we are not going to use Cuban bread. My version is between two pieces of Naan Flat Bread which is already cooked so all you need do is heat and melt the cheese. Once you have made Naan you may find quite a lot of uses for it. If you wish to make this open-faced then you can deduct 6.4g carbs and 220 calories.

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Cubano Sandwich

2015-01-31 05:58:22

Ingredients

2 Pieces Naan Flatbread
2 Oz Pulled Pork
2 Oz Good Dry Shaved Ham
2 Oz Very Thinly Sliced Swiss Cheese (I Use Gruyere)
2-3 Pieces Thinly Sliced Dill Pickle (Or To Cover)
2 t Butter
Yellow Mustard

Instructions

Put a skillet on medium-low & melt 1 t butter.
Put 2 pieces of Naan on counter and slather with mustard.
Lay on pork, cheese, pickles, & ham.
Spread 1 t butter on top piece of Naan.
Place sandwich into butter, cover and heat until cheese begins to melt, carefully turn, re-cover and heat until cheese is completely melted and gooey.
Slice on the bias and serve it up baby.
851 Calories, 31.2g Fat, 51.8g Protein, 28.5g Carbs, 15.0g Fiber, 13.5g Net Carbs

Notes

Since Naan flatbread is already flat (duh) this does not need to be pressed like a customary Cubano.
You may think 13.5g net carbs a bit high and I say, if compared to a traditional Cubano sandwich at between 60g-80g carbs and remembering you are having a real sandwich-this is very low carb. It is also a pretty good size sandwich and can easily be split with a friend or spouse.
I eat ½ of one of these every once in a while and they don’t do much to my blood sugar so please make you own decision and since I DO NOT count calories I could care less about them.

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Low Carb Creamy Chicken Noodle Soup

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Yeah, Low Carb Creamy Chicken Noodle Soup. Congers up children, comfort food, winter, a fireplace and probably lots of other things. As lowcarbers chicken noodle soup probably does not come to mind except we may miss it from time to time. If you only want plain ole soup then you may certainly sub stock for the “creamy” part but you will be missing the fat.

This low carb creamy chicken noodle soup is a very easy recipe to make lots & lots of and still have leftovers. You will need one recipe of Spaetzle which act as the noodles.

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Creamy Chicken Noodle Soup

2015-01-26 02:29:56

Ingredients

1 Recipe Spaetzle
1 Poached Pulled & Shredded Chicken
1 C Chopped Sauteed Mushrooms
2 T Butter
2 Stalks Finely Diced Celery
1 Small Finely Diced Carrot
1 Finely Diced Medium Onion
1 t Dried Thyme
¼ t Crushed Rosemary
2 Bay Leaves
2 Qt. Chicken Stock (Or Water)
1 T +2 t Chicken Base
¼ C Port Wine
1 Qt. Heavy Cream
1 t Pepper

Instructions

Make spaetzle. Set Aside.
Put celery, carrot, onion, spices, bay leaves, & butter, with ½ cup water into a large soup pot, cover and cook until tender-5-7 minutes. Remove bay leaves.
Add water, heavy cream, port, chicken base, chicken, mushrooms, & pepper and heat.
Add spaetzle.
Correct any seasoning.
Stir and serve.
Nutritionals include Spaetzle noodles.
10 Servings
473 Calories, 5.4g Protein, 45.9g Fat, 9.6g Carbs, 2.4g Fiber, 7.2g Net Carbs

Notes

Each serving is about 1½-1¾ cups so with your salad of choice this should be a complete meal as it is quite hearty and filling.

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Low Carb Creamy Chicken & Dumplings

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Low Carb Creamy Chicken & Dumplings could be called the #1 comfort food in this country (or not depending on which part of the country you are from). I grew up in Northwest Ohio and remember my mom fixing this for us and we loved, loved, loved it. We are going to take the basic Spaetzle noodles recipe, doctor it up a bit & continue from there. I think you will agree that this is one good, satisfying, and filling meal. If you poach your own chicken you will have stock to make your dumplings. They swell with the cooking and are much tastier done in chicken stock (and the fat) than plain ole water. I have tried to show the scoop I used and how the dumplings swell after poaching. Want to have something with just plain dumplings? Try them smothered in Basic Cream Gravy or Primal Keto Gravy. Holy Cow Batman.

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Creamy Chicken & Dumplings

2014-12-16 05:23:51

Doctored Spaetzle Recipe

1 C Carbalose Flour***
½ t Baking Powder
¼ t Poultry Seasoning
¼ t Pepper
⅛ t Guar Gum
⅛ t Grated Nutmeg
2 Eggs
⅓ C Heavy Cream
⅓ C Hot Water
1 t Chicken Base***
2 Drops Liquid Sucralose*** (Only If Flour Tastes Bitter To You And WILL NOT make it sweet.)

Chicken & Fillings

1 Whole Poached & Pulled Chicken (Or Pulled Cooked Rotisserie Chicken)
3 T Butter
1 Cup Sliced Mushrooms
⅓ C Water (Or Chicken Stock)
1 C Diagonally Thinly Cut Celery
½ C Finely Chopped Carrot (Mostly For Color)
½ C Finely Chopped Onion
⅓ C Chopped Roast Red Pepper
2 T Green Onion Tops
2 T White Wine
1 t Poultry Seasoning
2 t Chicken Base***
2 C Heavy Cream
3 C Water (Or Chicken Stock)

Dumplings

Boil a large pot of water (stock) then turn to a low simmer.
Blend first 6 ingredients.
Beat eggs.
Mix hot water & Sucralose, add chicken base until dissolved, add to eggs and beat, add heavy cream and mix. Add to dry ingredients and beat until smooth.
Using a two teaspoon scoop (about the size of a small melon baller #100 size scoop) drop dough into water (don't crowd) and cook for about 3-4 minutes or until they are no longer doughy.
Drain and repeat until all dough is used.
You should get about 32-34 good size dumplings. (About 1-1½” in diameter)

Chicken & Filling

In large pan, sauté mushrooms in 2 T butter. Set Aside.
Melt last 1 T butter, add liquid, wine, carrot, onion, celery, chicken base, & poultry seasoning and cook until tender 5-7 minutes. Add more stock as necessary.
Add roasted red pepper, green onion tops, mushrooms & heavy cream and bring to simmer.
Add chicken & dumplings and simmer until hot.
Thin with liquid (stock) as necessary.
Serve with lots of freshly cracked pepper.
8 Servings
361 Calories, 21.1g Protein, 25.3g Fat 8.3g Carbs, 4.3g Fiber, 5.0g Net Carbs

Notes

Nutritionals include dumplings.
If using a commercial chicken stock only add chicken base to taste as the stock will probably have lots of salt.
Now that you have the basic recipe you can delete and/or insert you own herbs to suit your tastes.
And oh yeah, leftover frozen turkey works just as well for this dish.
If you poach and pull 2-3 chickens at once you will save a lot of time when next you want to make this or any other dish calling for pulled chicken.
OXO makes a 3 scoop set and the smallest is 2 t. It is not the one I have but this set might be worth owning.

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Low Carb Naan Flat Bread

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Low Carb Naan Flat Bread is most often associated with India but was originally a rustic Persian (Iranian) thick flat bread used as a scoop, a side dish with stews, and for wrapping meat. I haven’t made an open-faced sandwich with it yet but I think it would be great with either the Roast Beef Spread or Ham Salad. I now use it for my Open-Faced Rueben Sandwich, the Cubano Sandwich, and also with an absolutely zero filler Tapenade.

If you don’t have a dough docker (There Is An Answer So Please See Notes) this recipe can get a little tricky as you need to dock it to keep it from rising. To do it with a fork takes a lot of time but it can be done. It might behoove you to get a docker as they are handy and very inexpensive. Mine is the one pictured and was $5.00. It can also be used to dock Basic Pizza Crust

A piece with Smoked Kielbasa Sauerkraut Soup?-Heavenly. Naan can be flavored many ways and a favorite is with garlic which makes sense since it traditionally was served with stews. Try one with your favorite soup. Now that I think about it these could make a great base for individual pizzas. You could line up your ingredients and let everyone pick and make their own pizza. Yeah, I think I’ll to try my next pizza with low carb naan flat bread.

For many other Carbalose Flour Recipes please see All Things Carbalose informational page.

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Naan Flat Bread

2014-11-19 06:13:57

Ingredients

2 C Carbalose Flour***
2 T Gluten
¾ C Warm Water
½ t Sugar
2 t Yeast
½ C Full Fat Yogurt (Better Yet Lebni)
2 T Olive Oil
¼ t Guar Gum
¼ t Xanthan Gum
¾ t Salt
3 Drops Liquid Sucralose***
6 T Melted Butter For Brushing

Instructions

Bloom yeast with sugar and warm water about ten minutes
Put Carbalose, gluten, salt, olive oil, gums & yogurt in processor and pulse to mix.
Add Sucralose to top of bloomed yeast and pour in with processor running.
Process at least 1 minute. Dough should be a bit loose.
Put in bowl, cover, and let rise 40 minutes.
Knead dough gently, cut into 10 equal dough balls and let rest 10 minutes.
Turn your griddle on to high.
Now is the time to use your Silpat.
Place one dough ball on mat and roll to about ⅛” thick into any shape you want. The easiest way is to roll them lengthwise and they should be end up about 3” wide by 7½” long but remember the shape does not matter.
OK, now to keep them from rising you need to “dock” them by rolling the docker over them several times.
Brush with butter and put on hot griddle butter side down and then brush the top.
Cook until dark brown and flip.
16 Servings Smaller
103 Calories, 4.8g Protein, 8.2g Fat, 6.5g Carbs, 3.6g Fiber, 2.9g Net Carbs
10 Servings Larger
165 Calories, 7.7g Protein, 13.1g Fat, 10.4g Carbs, 5.8g Fiber, 4.6g Net Carbs

Notes

Another thing you can do: Weight out 1½ oz. dough balls and flatten them into an oval in your hands. This is a very fast way to make a smaller sandwich size piece of Naan. You should be able to get them to about 4½”-5”x 3” and you will not need to dock them. As soon as they are formed I put them on my hot griddle in sizzling butter and then butter the top. Form another and so on. If they puff the slightest bit just press your spatula on ‘em and let them cook. I particularly like this small size as I do not eat as much as I used to. (You know, it’s that aging thing).
I slather mine with even more butter.
Rise time is a little longer because you are using cold yogurt.

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Low Carb Biscuits Eggs And Sausage Gravy

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Low Carb Biscuits Eggs And Sausage Gravy. I can’t think of any better or more filling way to start a day than Low Carb Biscuits Eggs & Sausage Gravy and… breakfast for dinner anyone? I served this in the restaurant to rave reviews and the secret? The liquid smoke. Customers had no idea what was in the gravy but they sure knew they had never tasted anything like it. I did serve it with biscuits to the public but not any more and not for you. For a no guilt meal here is the low carb recipe for Carbalose Butter Cream Biscuits and you’ll never need Carbquik again.

Got a funny story regarding liquid smoke. My husband knows I have used it forever and I was about out so I ask him to pick me up some at our local Cash & Carry. It is open to the public but is mostly a restaurant supply shop. Oh Lordy you wouldn’t believe what he came home with. Instead of a small 3.5 oz bottle he brought home a quart of it. One can only imagine what was going on in his male mind. He was probably thinking, well if size really matters let’s get her this big boy. I laughed so hard I could barely see straight and he never did get the joke. Needless to say I have enough liquid smoke for the rest of my life and beyond. The kicker is that it comes in a 1 gallon jug and thank heaven he didn’t bring that size home.

All my other Carbalose Recipes are listed at the bottom of the Carbalose Informational Page.

As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Biscuits Eggs & Sausage Gravy

2014-08-22 07:34:15

Ingredients

½ Lb Country Sausage
½ C Heavy Cream
½ C Water + More As/If Needed/Wanted
⅛ t Guar Gum (Your Thickener) (I Use A Mix of 50% Guar Gum-50% Xanthan Gum)
3 Oz Grated Cheddar Cheese
1 t Chicken Base***
1 t Liquid Smoke
½ t Cracked Pepper+More To Taste
4 Eggs

Instructions

Cook sausage and set aside.
Begin heating heavy cream & water. Add chicken base, liquid smoke, and pepper.
Sprinkle in guar gum and whisk to mix.
Add back sausage, and bring to temperature. It will thicken as it cooks.
Now working quickly, begin to cook eggs anyway you wish (over easy is the gooiest & best way), put gravy into a bowl & top with cheese so it begins to melt.
Finish cooking eggs and top gravy & cheese.
Lightly salt & pepper eggs.
If using a biscuit, break it into chunks, put into bowl first under the gravy and proceed.
Serve immediately.
2 Servings No Biscuit
741 Calories, 33.3g Protein, 63.3g Fat, 1.3g Carbs, 0.0g Fiber, 1.3g Net Carbs
2 Servings With Biscuit
901 Calories, 38.5g Protein, 76.8g Fat, 9.3g Carbs, 4.8g Fiber, 4.5g Net Carbs

Notes

This is a completely filling meal because of the high fat content. If eaten in the morning you will not be hungry until ready to have dinner and...maybe not even then. Me? The picture above was my dinner.
If you are at all calorie conscience then this is not for you and how many times have you ordered this in a restaurant with the addition of hash-browned potatoes and maybe toast on top of that. This is LCHF at it's best.

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