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Chowdhary
Nov 24, 2019
In Recipes
Attempted a Yorkshire Pudding as per the recipe on the website for the first time. The result had the texture of a cake rather than a traditional pudding as pictured below. I wonder if this is the expected result or if I did something wrong? I did deviate from the recipe in a few ways. Firstly I did add the optional yeast (Hovis fast action bread yeast) and I did not add the salt to the mixture straight away but gave the yeast a little time without it first. The second thing was that I made the batter some time before it was needed so the yeast was bubbling away for about an hour first. Have these deviations resulted in more of a Yorkshire cake than a pudding?
Yorkshire Puddings? content media
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Chowdhary
Nov 24, 2019
In Recipes
Dear Fibre flour community, This is my first post but certainly not the last. By way of introduction I am an NHS Cardiologist who has been recommending a low carb diet and fibreflour to my type 2 Diabetic patients. I myself am a recently diagnosed Type 2 Diabetic who has managed to get his HbA1c (a measure of long term blood sugar levels) down from 68 (that's bad) to 38 (that's in the non diabetic range) within a year through the use of a low cardohydrate diet, the 2 stone weight loss was a welcome side effect. Fibre flour has been a central part of that - though banana bread and pizza bases have been my only really succesful attempts. I am now trying to branch out with more recipies and am trying to understand how to substitute fibre flour into traditional recipies containing flour. Tonight the wife is cooking a roast and I want to make some cheese sauce to go with the cauliflour. Recipies call for flour to thicken the sauce eg: "500ml milk, 4 tbsp plain flour, 50g butter and 100g grated strong cheddar cheese" My question is can I substitute UF fible flour in a 1:1 proportion for the plain flour?
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Chowdhary

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