Forum Posts

Puffy Gal
Oct 15, 2020
In Recipes
Bagels are more of a faff to make than rolls etc but whilst not quite the real deal they are nice and chewy compared with FiberFlour breads so they're great if you fancy a change. Bagels are traditionally boiled before baking to get their texture but as FiberFlour seems more delicate than regular flour I was a bit concerned they might fall apart. Having searched the internet I found that some recipes steam the bagels instead of boiling them. The Vital wheat gluten helps achieve the chewy texture so don't leave it out. Once baked the bagels may be a little wet on slicing but will be fine once toasted. Eat the same day or freeze. Ingredients Makes 6 bagels at approx 7.5g carbs and 145 calories per bagel. 240g Ultra-Fine FiberFlour 60g Vital wheat gluten 1 tbsp granulated sweetener 7g easy bake yeast 1 tsp salt 250g water (approx) Glaze made with 1 egg beaten with 2 tsp water Poppy/sesame seeds (optional) You will need a steamer, or steamer rack inside a saucepan for this recipe. Method 1. Place the Ultra-Fine FiberFlour, wheat gluten, sweetener and easy bake yeast into a large bowl and mix till combined. Sprinkle over the salt and stir in enough water to form a soft dough. 2. Turn the mixture out of the bowl onto a surface dusted with UF FiberFlour and knead for 5-10 minutes until you have a soft, smooth dough. Alternatively knead in a stand mixer for around 4-5 mins. Place dough in a lightly greased bowl, cover and leave to prove in a warm place for 30 mins until puffy but not necessarily doubled in size (I heat my oven for 5 mins at 50 deg C then turn it off, then prove my dough in there). 3. Divide dough into 6 pieces and roll each piece into a ball. Poke a hole through the centre of each ball and twirl it around on your finger until the hole is an inch in diameter. Place the bagels on an oven tray lined with baking paper, cover and leave to prove for a further 30 mins. 4. Preheat your oven to 180c. 5. Place a steamer rack in a wide saucepan, add 1" to 2" of water in the bottom and bring it to a simmer (or prepare your steamer). Place as many bagels as will fit in the steamer (leave an inch between them), cover the pan and steam the bagels for 90 seconds. 6. Using a spatula and your fingers, gently remove the bagels from the steam and place them on the oven tray. Repeat until all of the bagels are steamed. 7. Glaze bagels with egg wash and sprinkle with seeds if desired. 8. Bake for around 25 -30 mins until golden brown. 9. Remove bagels from oven and cool on a wire rack. Toasted and buttered :-)
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Puffy Gal
Oct 07, 2020
In Recipes
Tiramisu and mini doughnuts made by subbing the flour and sugar in regular recipes with UF fiberflour and sweetener. There's not a lot you can't tweak to make it low carb!
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Puffy Gal
Jul 22, 2020
In Recipes
100g Ultrafine fiberflour 1 tsp baking powder 200 ml low carb beer such as Amstel (1.8g carbs per 100 ml), or use sparkling water pinch salt Make sure your beer or sparkling water is cold. Whisk all ingredients together and use to deep fry fish, veggies etc at 170-180 deg C. Below is a batch of cauliflower fritters inspired by a starter I saw at a pub recently, they were served with curried mayonnaise. Simply cook cauliflower florets in boiling water until just tender; drain, cool and pat dry with kitchen paper. When ready to fry, dust cauliflower with a little UF fiberflour - this helps the batter to stick. Coat with the batter then deep fry a few pieces at a time until golden - around 2-3 minutes. Drain on kitchen paper and keep warm in a low oven whilst you fry the rest of the batch. (For ease I made these ahead and reheated in an airfryer).
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Puffy Gal
Jul 13, 2020
In Recipes
I've experimented with making fiberflour gnocchi based on adapting a traditional ricotta gnocchi recipe. The oat fiber is to absorb some of the liquid - the gnocchi came out a little mushy when I tried it without. I suppose you might be able to sub coconut flour or psyllium husk powder for the oat fiber but as neither of those products agree with me I haven't tried. The frying at the end gets rid of any residual raw flour taste - if you over boil them they'll become waterlogged. Ingredients 250gr tub ricotta cheese 1 whole egg 30gr grated parmesan cheese 130gr ultrafine fiberflour 20gr oat fibre Pinch salt & pepper to taste 1. In a large bowl mix ricotta, egg, and parmesan. 2. Stir in fiberflour, oat fiber, salt and pepper until you get a fairly stiff dough (it will be slightly sticky). 3. Divide dough roughly into quarters. Roll out 1/4 into a long sausage shape on a floured surface . 4. Cut dough into 1 inch pieces. Repeat rolling and cutting with the remaining dough. 5. Cook the gnocchi for around 2-3 minutes in a large saucepan of salted boiling water. 6. Drain gnocchi and run the cold tap over them for 30 seconds or so to stop them from sticking. Leave to drain for a few minutes. 7. Heat a little butter and olive oil in a frying pan over a medium heat and fry the gnocchi for around 2 mins until lightly golden. Serve with sauce of choice or tossed with some herbs as a side dish. Makes 2-3 portions.
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Puffy Gal
Jul 09, 2020
In Recipes
I had a go making brioche style rolls and they were yummy. They're not really soft like actual brioche, more akin to the firmer brioche burger buns you can buy. Basically just follow the Soft Loaf of Bread recipe on this forum except replace the warm water with two beaten eggs and enough milk to top up to 185 ml. I used easy blend yeast so didn't have to proof the yeast first, but you could always just top the eggs up to 150ml liquid then use 35ml warm milk for proofing. Add an additional 2 tbsp butter than the soft loaf recipe calls for (i.e. 3 tbsp total butter) plus 1 tbsp brown sweetener. Shape into 6 rolls, proof the dough for 1 hr, glaze with a little beaten egg & milk mixed together, then bake for around 20 mins at 180 deg c (check after 15 mins and turn the oven down to 160 deg c if they're getting too brown). Bacon and egg roll (with no added sugar ketchup!) - you can hopefully see how the crumb has a yellow tinge to it
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Puffy Gal
Jun 10, 2020
In Recipes
Here is my recipe for English muffins, they’re baked instead of griddled as it’s hard to cook them in a frying pan without them burning. I originally tried using a higher proportion of regular fiberflour but the muffins came out too heavy. IMO adding a little wheat gluten improves the texture but you could leave it out and sub with more fiberflour instead. Make sure the muffins have cooled before slicing otherwise the centres will have a doughy texture. I’ve given the method for kneading by hand but you can of course use a stand mixer or bread machine dough setting for ease. 250g ultrafine fiberflour 40g regular fiberflour 10g wheat gluten 7g easy bake yeast 4g salt 1 tbsp sweetener e.g. erythritol 1tbsp soft butter 1 medium egg, lightly beaten Approx 220ml milk, warmed slightly 1. Place the fiberflours, wheat gluten and easy bake yeast into a large mixing bowl. Add the salt, sweetener, butter and egg, then mix in enough milk to form a soft dough. 2. Turn the mixture out of the bowl onto a surface dusted with UF fiberflour and knead for around 10 minutes. 3. Tip the dough onto a silicone baking mat dusted with regular fiberflour, roll dough out to around 2cm thick. Cut into rounds, rerolling dough as necessary. You should get 6-8 muffins. Alternatively divide dough into 6-8 balls and roll out. Cover with a clean tea towel or plastic bag and leave to prove for around an hour until doubled in size. 4. Preheat the oven to 160 deg C. 5. Brown the proved muffin dough in a dry frying pan over a medium heat for one minute each side, handling them gently so you don’t knock out the air. Transfer them to a baking tray lined with baking paper or silicone mat and bake for around 15-20 minutes until cooked through. Uncooked dough after proving - After baking -
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Puffy Gal
Jun 06, 2020
In Recipes
Ok so chaffles are alright but I wanted something that didn't taste of egg/cheese/almonds/coconut flour. Sometimes I find that UF fiberflour needs a little more substance to it when I'm baking but I'll be honest I'm not overly keen on the coarse texture of original fiberflour. I've got round this by whizzing up a batch of original fiberflour in my spice grinder to make it a much finer texture and storing it in a separate container. Then I simply sub it with some of the ultrafine as needed. You can of course skip doing this - it's just my personal preference. Makes four 4"x4" waffles at around 140 calories and 4.5g carbs per waffle 1 egg, separated 75g ultrafine fiberflour (or 60g ultrafine plus 15g original fiberflour) 1/2 - 1 tbsp granulated or powdered sweetener, to taste 1/2 tsp baking powder 1/4 tsp ground cinnamon pinch salt 30g butter, melted 120ml milk 1/2 tsp vanilla essence 1. Using an electric whisk, beat the egg white until stiff peaks form then set aside. 2. In a separate bowl combine the fiberflour(s), sweetener, baking powder, cinnamon and salt. Make a well in the middle and stir in the melted butter, milk, egg yolk and vanilla essence. Beat until mixed. 3. Using a metal spoon, gently fold in the egg white until thoroughly combined. Let the batter rest while you preheat your waffle iron to a medium temperature. 4. When up to temperature, spray waffle iron with a little oil and pour in waffle batter. Cook till done, around 5-7 mins or until steam stops coming from the waffle iron. 5. Serve warm. Can be reheated in the toaster (crispy) or microwave (soft). I topped mine with low carb ice cream and no added sugar chocolate spread.
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Puffy Gal
May 21, 2020
In Recipes
Basically it's a modified version of this recipe: https://bakingamoment.com/easy-homemade-puff-pastry-recipe/. Don't be put off by the long instructions - it's actually very simple! For those of us in the UK I tweaked the amounts to suit our pack sizes etc better. You also need more water due to fiberflour being more absorbent than regular flour. Another great thing is that fiberflour comes out a little softer than regular plain flour so you won't have issues with tough pastry. 220g UF fiberflour 3/4 tsp salt  250g block unsalted butter, cold  170ml (approx) ice cold water  1. Mix UF fiberflour and salt together in a large bowl. 2. Cut butter block in half lengthways down the middle, then cut each piece again so you end up with 4 long squarish pieces (a bit like cutting the sponge for a battenberg cake).  3. Slice the butter into 1/2cm (quarter inch) thick slices and add to flour, tossing to coat. 4. Stir in enough cold water till a thick dough forms - you may need more or less water. There should be big lumps of butter visible (see picture 1 below). 5. Gather the dough into a ball, flatten into a disk shape then wrap in cling film or a freezer bag. Chill for 20-30 mins in the freezer or an hour in the fridge. 6. Unwrap dough and roll out on a floured work surface into a rough rectangle shape. Doesn’t matter how big the rectangle is as long as you can fold it as per the next step.  7. Fold the dough into thirds like folding a letter (i.e fold the bottom 3rd of the pastry towards the centre - see picture2 - then fold the top 3rd over that to end up with an envelope shape). 8. Turn dough 90 degrees, roll and fold again.  9. Repeat 2-4 times (or the more the better as long as the pastry doesn't get warm/ too soft). No need to chill the dough between rollings/foldings. You should still see blobs of butter in the pastry after you've finished the rolling/folding step (see picture 3). 10. Rewrap dough in cling film/freezer bag and chill for 2 hours or overnight. Use pastry as required by your recipe either straight from the fridge or defrosted till thawed enough to roll. This pastry needs to be baked in a preheated oven at 200 degC for around 10-15 minutes, then turn the oven down to around 180 degC to finish cooking so it doesn't burn. Do not bake at a lower initial temperature otherwise the butter will melt out slowly and you’ll be left with a soggy, greasy mess! Uncooked pastry keeps for several days in the fridge or several weeks in the freezer. Pic 1 Pic 2 Pic 3 Sausage rolls - proper layers in the pastry!
Puff pastry version 2 - no grating frozen butter or multiple chillings required :-) content media
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Puffy Gal
Mar 24, 2020
In Recipes
I fancied a really dense gooey brownie so I used Nigel Slater's recipe with a few tweaks: https://www.theguardian.com/lifeandstyle/2004/jun/13/foodanddrink.shopping2 - Used ultra fine fiberflour instead of plain flour - Subbed the sugar with 200gr granulated erythritol plus a few drops of liquid sweetener - Used 200gr 85% chocolate Instead of 70% - Subbed the 50gr chopped 70% chocolate with chopped pecans - Subbed the 60gr cocoa powder with ground almonds (because of using the higher cocoa chocolate) It works out at around 6gr carbs per piece (12th of the recipe, excluding carbs from erythritol) depending on your brand of chocolate etc.
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Puffy Gal
Feb 21, 2020
In Recipes
Chicken and mushroom pie using shortcrust UF fiberflour for the base (no need to blind bake) then a "puff" pastry lid using a recipe off the QueenKeto website for keto flaky sausage rolls. The pastry comes out more like a very light flaky texture rather than puff pastry as such. The pie filling could be adapted from most chicken and mushroom pie recipes made from scratch just subbing UF fiberflour as appropriate. For my pie I just fried some mushrooms and a little onion. stirred in a tbsp of UF fiberfour, then chicken stock, a splash of double cream and a pinch of mixed herbs and white pepper, then mixed in chopped precooked chicken breast. Cool before using for the pie filling or the pastry will melt into it.
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Puffy Gal
Feb 14, 2020
In Recipes
To go with tonight's steak dinner. I used a standard recipe just subbing regular flour with fiberflour. I deep fried for 3 minutes then 10 mins in a medium oven to stop it from over browning. Had a sneak preview of a petal or two and it's very nice!
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Puffy Gal
Jan 31, 2020
In Recipes
I've recently discovered FiberFlour and am really enjoying trying it out with various recipes. Here is some fried chicken I made today using one of the many KFC copycat recipes floating around the internet. I did a straight swap of the plain flour for UF FiberFlour. The results were much better than the almond flour/ coconut flour/ parmesan breading alternatives I've made in the past. Here's a picture of the finished chicken:
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