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Black Forest Oopsie Swiss Roll

sliced swiss roll, ready to be frozen for later

Ann Rigby-Jones came up with this delightful Oopsie swiss roll recipe in the LCUK facebook group and it’s really too good not to share with the world! (Full permission given of course!) Ingredients 3 large eggs, separated 100g Cream Cheese 3 tbsp Sugar Substitute 0.5 tbsp Psyllium husk powder 1 tsp Baking powder 300ml Double cream, whipped 30g Raspberries, Frozen …

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Choosing the best nutrition | Nikola Howard

Warm confit ocean trout, autumn vegetable a la grecque, horseradish mayonnaise

A follow up post to Crap in = Crap out written over on my general life-coaching website, all about low-carbing, and about the practicalities around making good nutritional choices! Enjoy. Source: Choosing the best nutrition | Nikola Howard Following on from the thoughts in my previous post “Crap in = Crap out“, I wanted to …

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Vital Wheat Gluten

Gluten is “Wheat Protein.” It is what gives dough its elasticity. Low-carb baking recipes use soya flour, whey powder and ground nuts as their main “flour” ingredients, and none of these have any Gluten in them. Hence, breads do not rise as like when strong bread flour is used, pastry is damn near impossible (I …

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As near to “Real Bread” as a low-carber can get!

Yummy loaf of low carb bread

This recipe is based on "Gabi's World Famous bread", found here on LowCarbLuxury.com.

I played with it quite a bit, as it has soy flour and wheat bran in it ( I have some concerns about these ingredients ) and as is, for a bread it is really sweet ( I have to conclude that this is because "The American Palate" TM has been educated into being sugar crazed by their processed food industry.)

So I made some substitutions and (I think) made it  better. Below are both cup measures and by weight  but I do not give you a carb count. There are just too many variables in this recipe for me to accurately do that.

However, based on the below, it works out around 55-60g per hand-made loaf and 110-130g in the Bread Machine loaf. It really depends very much on your brand of Gluten, and which nut flour you use.

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