Low Carb Diet Recipes Note

Magnificent Bread CrumbsNote: preparation time depends on number of rolls. Takes only two minutes per batch.

Use leftover Superb Rolls for making breadcrumbs. One cup of commercial
breadcrumbs has 76.0 grams of carb. A cup of breadcrumbs made from Superb Rolls has 10.8
grams of carb. Making breadcrumbs is an cinch with a food processor. The crumbs keep
practically forever at room temperature; you can also store them in the fridge or freezer. Collect
leftover rolls until you have a sizable batch. Drop them in a container or into a roasting pan and
cover with a light kitchen towel. Never store them airtight.
Cut the dry rolls in halves or quarters and toss them in the food processor using the metal
blade. Fill the processor (whatever size) about three-fourths full. Pulse to get fine crumbs. You
can also put the chunks in a plastic bag and pound them with a meat mallet or use a rolling pin.
The crumbs are more heat sensitive than regular breadcrumbs, so reduce your heat setting
slightly when cooking with them.

Low Carb Diet recipes Raisin Roll Delight

Raisin Roll Delight

Ingredients:
¾ cup cold water plus 2 Tablesps (very important)
6 Tablesps butter (¾ stick)
¾ cup vital wheat gluten flour
1/3 cup unbleached, all-purpose wheat (white) flour trace of salt (two light shakes or to taste)
1 ½ ounces of raisins
3 eggs *
1 egg white

Preheat oven to 425
F. Have ready one large, nonstick, heavy-gauge metal cookie sheet.
Put the water and the butter in a heavy 2-quart saucepan, preferably with a rounded bottom, over
medium heat. Occasionally stir the mixture while you wait for the butter to melt.
Meanwhile, thoroughly combine the two flours, and a pinch of salt in a medium-mixing
bowl.
As soon as the butter has melted and the mixture begins to simmer, add the dry mix all at
once, and stir vigorously with a wooden spoon. Within just a few seconds, the dough will
become smooth and leave the bottom and sides of the pan. Keep stirring until no flour shows.
Cook for about 10 seconds longer and remove from heat.
Put the hot saucepan on a cold burner or other safe surface. Stir in the eggs, one at a
time, mixing well after each addition. At first the dough will appear lumpy. When the whole
eggs have been added, the dough will be smooth. It should be creamy and hold peaks with
almost no settling. Work in the egg white. Now the dough will be just right; it will still hold its
shape, but in softer peaks. It should form mounds that do not spread on the cookie sheet, but
sink back and broaden out slightly. Occasionally, you may need to make a judgment call.
Depending on the size of the eggs, the dough may be sufficiently soft even before you add the
final egg white. In that case, omit the egg white or add it by the Tablesp. The right consistency
makes the best rolls. Dough that is too stiff results in smaller rolls; dough that is too soft (i.e.,
spreads out wide on the cookie sheet) may result in flat rolls.
If you like, use your electric mixer to work in the eggs. Simply transfer the hot dough
from the saucepan to the mixer bowl and beat in the eggs, one at a time. Do not over beat
because if you do, the rolls may develop large air pockets. Use a flat beater if you have one.
Once all eggs have been worked into the dough, stir in 1 ½ ounces of raisins. The raisin
rolls will not rise as high, but they will taste terrific.
Put spoonfuls of dough on the cookie sheet, choosing the size you prefer. Use large
Teasps or even soupspoons to drop the dough. Place them fairly close together.
Bake the rolls at 425
F to 450F for about 15 to 18 minutes and check early until they are
golden brown and crusty on top. Promptly freeze rolls that you do not plan to use the day they
are baked. Take them out of the bag to thaw at room temperature. You can also put the frozen
rolls in the oven, set at 350
F (no need to pre-heat), and bake for 5 minutes. You can toast rolls
(slice in half), but you need a wide-slot toaster or toaster oven. The rolls toast rapidly, so use the
lowest setting.
Save unused rolls in a dry place until rock hard. They will be used for Magnificent Bread
Crumbs.

Low Carb Diet recipes Glaze

Glaze

SERVING SIZE ,icing for 1 cookie. Carbs per serving 0.5 gram of carb.
Number of servings: 280
Ingredients:
1 egg white (or 3 Tablesps sterilized egg white)
1 cup powdered sugar (unsifted)
3 Teasps vanilla extract

Put the egg white and powdered sugar in the bowl of your electric mixer and beat on high
speed until the sugar is absorbed and the mixture thickens a bit: scrape sides of bowl as needed.
Mix in the vanilla extract. Apply icing with the tip of a knife or a small brush. The icing dries
quickly, particularly over freshly baked cookies, rolls, and so forth. Store unused frosting,
covered, in the fridge. Always stir well before using.

Ingredients:
¾ cup cold water plus 2 Tablesps (very important)
6 Tablesps butter (¾ stick)
¾ cup vital wheat gluten flour
1/3 cup unbleached, all-purpose wheat (white) flour
trace of salt (two light shakes or to taste)3 eggs *
1 egg white

Preheat oven to 420
F. Have ready one large, nonstick, heavy-gauge metal cookie sheet.
Put the water and the butter in a heavy 2-quart saucepan, preferably with a rounded bottom, over
medium heat. Occasionally stir the mixture while you wait for the butter to melt.
Meanwhile, thoroughly combine the two flours, and a pinch of salt in a medium-mixing
bowl.
As soon as the butter has melted and the mixture begins to simmer, add the dry mix all at
once, and stir vigorously with a wooden spoon. Within just a few seconds, the dough will
become smooth and leave the bottom and sides of the pan. Keep stirring until no flour shows.
Cook for about 10 seconds longer and remove from heat.
Put the hot saucepan on a cold burner or other safe surface. Stir in the eggs, one at a
time, mixing well after each addition. At first the dough will appear lumpy. When the whole
eggs have been added, the dough will be smooth. It should be creamy and hold peaks with
almost no settling. Work in the egg white. Now the dough will be just right; it will still hold its
shape, but in softer peaks. It should form mounds that do not spread on the cookie sheet, but
sink back and broaden out slightly. Occasionally, you may need to make a judgment call.
Depending on the size of the eggs, the dough may be sufficiently soft even before you add the
final egg white. In that case, omit the egg white or add it by the Tablesp. The right consistency
makes the best rolls. Dough that is too stiff results in smaller rolls; dough that is too soft (i.e.,
spreads out wide on the cookie sheet) may result in flat rolls.
If you like, use your electric mixer to work in the eggs. Simply transfer the hot dough
from the saucepan to the mixer bowl and beat in the eggs, one at a time. Do not over beat
because if you do, the rolls may develop large air pockets. Use a flat beater if you have one.
Put spoonfuls of dough on the cookie sheet, choosing the size you prefer. Use large
Teasps or even soupspoons to drop the dough. Place them fairly close together.
Bake the rolls for about 25 to 28 minutes or until they are golden brown and crusty on
top. Promptly freeze rolls that you do not plan to use the day they are baked. Take them out of
the bag to thaw at room temperature. You can also put the frozen rolls in the oven, set at 350
F
(no need to pre-heat), and bake for 5 minutes. You can toast rolls (slice in half), but you need a
wide-slot toaster or toaster oven. The rolls toast rapidly, so use the lowest setting.
Save unused rolls in a dry place until rock hard. They will be used for Magnificent Bread
Crumbs.

Low Carb Diet recipes Pastry Pizzazz

Low-Carb Pastry Pizzazz

This delicious treat adds only 1.9 grams of carb for a Superb Roll of any size. Just add a glaze to
the rolls once they are baked. While the rolls are baking, make ½ or ¼ of the below mentioned
glaze. Apply the glaze thinly with a pastry brush to the tops of the hot rolls. It will set within
minutes. The rolls will freeze well, even with the glaze. Thaw at room temperature or follow
directions for heating in the oven.

Low Carb Diet Recipes All-Wheat Superb Rolls

All-Wheat Superb Rolls

Note: The stone ground whole-wheat flour adds only 1.3 Teasps of flour to each roll (our of a
total of 18 rolls). You only gain 6.2 grams of carb for the batch; each whole-wheat roll, based on
a count of 18, has 3.1 grams of carb.

Ingredients:
¾ cup cold water plus 2 Tablesps (very important)
6 Tablesps butter (¾ stick)
¾ cup vital wheat gluten flour
1/2 cup stone ground whole-wheat flour
trace of salt (two light shakes or to taste)
3 eggs *
1 egg white

Preheat oven to 420
F. Have ready one large, nonstick, heavy-gauge metal cookie sheet.
Put the water and the butter in a heavy 2-quart saucepan, preferably with a rounded bottom, over
medium heat. Occasionally stir the mixture while you wait for the butter to melt.
Meanwhile, thoroughly combine the two flours, and a pinch of salt in a medium-mixing
bowl.
As soon as the butter has melted and the mixture begins to simmer, add the dry mix all at
once, and stir vigorously with a wooden spoon. Within just a few seconds, the dough will
become smooth and leave the bottom and sides of the pan. Keep stirring until no flour shows.
Cook for about 10 seconds longer and remove from heat.
Put the hot saucepan on a cold burner or other safe surface. Stir in the eggs, one at a
time, mixing well after each addition. At first the dough will appear lumpy. When the whole
eggs have been added, the dough will be smooth. It should be creamy and hold peaks with
almost no settling. Work in the egg white. Now the dough will be just right; it will still hold its
shape, but in softer peaks. It should form mounds that do not spread on the cookie sheet, but
sink back and broaden out slightly. Occasionally, you may need to make a judgment call.
Depending on the size of the eggs, the dough may be sufficiently soft even before you add the
final egg white. In that case, omit the egg white or add it by the Tablesp. The right consistency
makes the best rolls. Dough that is too stiff results in smaller rolls; dough that is too soft (i.e.,
spreads out wide on the cookie sheet) may result in flat rolls.
If you like, use your electric mixer to work in the eggs. Simply transfer the hot dough
from the saucepan to the mixer bowl and beat in the eggs, one at a time. Do not over beat
because if you do, the rolls may develop large air pockets. Use a flat beater if you have one.
Put spoonfuls of dough on the cookie sheet, choosing the size you prefer. Use large
Teasps or even soupspoons to drop the dough. Place them fairly close together.Bake the rolls for about 25 to 28 minutes or until they are golden brown and crusty on
top. Promptly freeze rolls that you do not plan to use the day they are baked. Take them out of
the bag to thaw at room temperature. You can also put the frozen rolls in the oven, set at 350
F
(no need to pre-heat), and bake for 5 minutes. You can toast rolls (slice in half), but you need a
wide-slot toaster or toaster oven. The rolls toast rapidly, so use the lowest setting.
Save unused rolls in a dry place until rock hard. They will be used for Magnificent Bread
Crumbs.

* If possible, weigh the eggs for this recipe. They should weigh between 62.0 grams and 64.0
grams (2.2 to 2.3 ounces). You can find these eggs among large and extra large eggs. If you
have no scale, pick the smallest of the eggs in the carton.

Low Carb Diet Recipes Bake Mix

Our Version of Atkins Bake Mix

Ingredients:
1 cup soy flour
2 cups soy protein isolate
2 Tablesp baking soda
1 Teasp salt
2 Tablesps Splenda Sift together then store and use as you would Dr. A's. It's much cheaper and
things come out about the same.

**You could try substituting soy powder (milder taste) for the soy flour and substituting egg
protein for soy. Superb melt in your mouth Rolls

SERVING SIZE,one roll (of 18). CARBS PER SERVING,: 2.8 grams of carb.
SERVING SIZE,one roll (of 16). CARBS PER SERVING,: 3.1 grams of carb.
SERVING SIZE,one roll (of 12). CARBS PER SERVING,: 4.2 grams of carb.

Ingredients:
¾ cup cold water plus 2 Tablesps (very important)
6 Tablesps butter (¾ stick)
¾ cup vital wheat gluten flour
)
1/3 cup unbleached, all-purpose wheat (white) flour
trace of salt (two light shakes or to taste)
3 eggs *
1 egg white

Preheat oven to 420
F. Have ready one large, nonstick, heavy-gauge metal cookie sheet.
Put the water and the butter in a heavy 2-quart saucepan, preferably with a rounded bottom, over
medium heat. Occasionally stir the mixture while you wait for the butter to melt.
Meanwhile, thoroughly combine the two flours, and a pinch of salt in a medium-mixing
bowl.
As soon as the butter has melted and the mixture begins to simmer, add the dry mix all at
once, and stir vigorously with a wooden spoon. Within just a few seconds, the dough will
become smooth and leave the bottom and sides of the pan. Keep stirring until no flour shows.
Cook for about 10 seconds longer and remove from heat.
Put the hot saucepan on a cold burner or other safe surface. Stir in the eggs, one at a
time, mixing well after each addition. At first the dough will appear lumpy. When the whole
eggs have been added, the dough will be smooth. It should be creamy and hold peaks with
almost no settling. Work in the egg white. Now the dough will be just right; it will still hold its
shape, but in softer peaks. It should form mounds that do not spread on the cookie sheet, but
sink back and broaden out slightly. Occasionally, you may need to make a judgment call.
Depending on the size of the eggs, the dough may be sufficiently soft even before you add the
final egg white. In that case, omit the egg white or add it by the Tablesp. The right consistency
makes the best rolls. Dough that is too stiff results in smaller rolls; dough that is too soft (i.e.,
spreads out wide on the cookie sheet) may result in flat rolls.
If you like, use your electric mixer to work in the eggs. Simply transfer the hot dough
from the saucepan to the mixer bowl and beat in the eggs, one at a time. Do not over beat
because if you do, the rolls may develop large air pockets. Use a flat beater if you have one.
Put spoonfuls of dough on the cookie sheet, choosing the size you prefer. Use large
Teasps or even soupspoons to drop the dough. Place them fairly close together.
Bake the rolls for about 25 to 28 minutes or until they are golden brown and crusty on
top. Promptly freeze rolls that you do not plan to use the day they are baked. Take them out of
the bag to thaw at room temperature. You can also put the frozen rolls in the oven, set at 350
F
(no need to pre-heat), and bake for 5 minutes. You can toast rolls (slice in half), but you need a
wide-slot toaster or toaster oven. The rolls toast rapidly, so use the lowest setting.Save unused rolls in a dry place until rock hard. They will be used for Magnificent Bread
Crumbs.

Low Carb Diet Recipes Welcome and Overview

In the following pages you will find
over 300 of the most complete and delicious low carb diet
recipies anywhere. We found scrumptious recipes and changed them to their low-carb
counterparts. They are delicious, delightful and easy to make. Most of the recipes in this
compilation have an average of 1-50 grams of carbs per serving. You may note that they range in
difficulty. This is because the cooks who created them came from various backgrounds of
culinary expertise. Even though the cooks added to the recipe in his/her own way, don’t be afraid
to make these recipes yours by changing ingredients to satisfy your own pallet. I hope you enjoy
them as much as we did .Bon appetite with our low carb diet recipes!!

Low Carb Diet Recipes

Let us make you an EXPERT in the kitchen with our easy to make low carb diet recipes.

You don't have to be a trained chef to create gourmet dishes. Our easy to follow low carb diet recipes will
make you an expert culinary aficionado. Our ingredients are carefully researched both for taste
and for their health effects. We have worked around the clock to find ingredients and develop
low carb diet recipes that taste great and are good for you!
Don't let the enticement of forbidden culinary delights play havoc with your health. Whatever
you love and yet must stay clear of, we have delicious alternatives for you. All of the following
recipes have a carb count of no more than 50 carbs per serving (at the highest) . In fact
every low carb diet recipes has been created so that it falls between 2-50 carbs per serving.This is a low carb food diet if you follow a good diet plan in advance. Hope you like my Blog.