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Whidster's Profile

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tapioca maltodextrin

I've eliminated dairy fat, so am using fat free half and half and almond milk as the base. My husband is prediabetic so i'm not using sugar much either. I've got his numbers very stable over the last year.
I use the recipe, loosely, for the cornstarch ice cream. I've just mixed up a batch and will make it in my cuisinart tonight. I'll let you know how it is in a few days. it's always great from the machine, it's when it's been put in the freezer for a few days that it loses a lot.

Dec 28, 2011
Whidster in General Topics

tapioca maltodextrin

Thanks! I never found the 2-10% number you mention, that is a big help! Will have to look up what a pacojet is; that's a new one for me.

I do the cornstarch pudding, adding some irish cream liquor and espresso powder and it comes out perfect, but still freezes a bit hard for leftovers. Trying non dairy due to diet change for hubby. I'll play and see if it makes a difference. It's in the commercial low fat ice creams.
thanks again.

Dec 28, 2011
Whidster in General Topics

tapioca maltodextrin

I have some tapioca maltodextrin. I know it can be used to make powders with oils, nut butters etc. What I want to do is use it as a fat replacer in some homemade ice cream.

I can't find any info on the web about how to do it; how much to use etc. Anyone have any ideas?

Dec 27, 2011
Whidster in General Topics

cocoa truffles

Thanks for your thorough reply! I have had success making cookies with erythritol using your advice; so maybe i'll just make cookies for his stocking. :o)

Dec 19, 2009
Whidster in Home Cooking

cocoa truffles

Does anyone have a recipe that uses cocoa powder instead of actual chocolate?
I'm wanting to experiment with making low sugar truffles for my husband for Christmas. If i use cocoa and oil i can control the sugar content and try using a sugar alcohol. Any recipes out there?

Dec 18, 2009
Whidster in Home Cooking

Bread Book?

I just got Peter Reihnart's whole grain bread book and it is amazing. Fun to read and helpful with pics of each step. I have made the foccacia bread and his struan. great breads, not too difficult and i'm a novice bread baker. they came out really gorgeous and the flavor is wonderful; no bitterness, not too heavy and complex.
I have Laurels whole grain bread book too. Lots of recipes and a different approach. i will use his methods with some of her ideas, like English muffins etc.

Nov 22, 2009
Whidster in Home Cooking

Good Cocoa Powder??

Valhrona! I love it. Rave reviews on cakes and brownies from friends. Incredible aroma and rich color. I buy it thru amazon.

Nov 22, 2009
Whidster in General Topics

Erythritol and Leavening in baked goods

OK, I am intrigued! do i do a 1:1 replacement of sugar with inulin? Is it considered a sweetener? I'll do an internet search as well. Thanks for all the info.

and yes, i expect we'll be a bit windy around here lol, but if we're staying in and keep our sense of humor my husband will be happy to have his sweets once in a while.

Nov 16, 2009
Whidster in Home Cooking

Erythritol and Leavening in baked goods

Thanks for the suggestions. I'll give them a try. I'm just surprised i haven't seen others comment on the issue when they mention baking with it. I am also using WW Pastry flour and that may not be helping my "light and fluffy" goal any either. Perhaps one "healthy" change at a time so I can tell what is affecting what.

What brand of inulin do you use? I have some agave inulin powder. Very spendy stuff. Thanks for your help.

Nov 15, 2009
Whidster in Home Cooking

Where can I find good chili powder?

You can check out Penzey's spices
http://www.penzeys.com/cgi-bin/penzey...
I bought the Chile 9000 and really like it. They have the single ingredient ground chilies and they also have a few chili powder blends that are very good. They have a store near Portland; I don't know about other locations. You can mail order.

Nov 15, 2009
Whidster in Greater Seattle

Erythritol and Leavening in baked goods

I posted this to "site talk" and did get a reply (thanks again), but realized when i was exploring the site more that this might be the more appropriate place to post this question. I believe i have read posts here about folks using Erythritol (ZSweet) in baking. So, for those of you who have posted about baking with erythritol, did you have a similar experience and how did you compensate for the problem.

I recently began using erythritol (ZSweet) because my husband was diagnosed pre-diabetic. I have had terrible luck with cakes that don't rise. They look more like brownies and they tend to be very dense like a heavy poundcake. I checked and sure enough, my baking powder and baking soda were quite old. I've replaced them, but hate to waste another cake if folks know for sure it's the ZSweet. So, can this be blamed on my old leaveners or the ZSweet.

I love it to sweeten my tea and coffee. I've even made him some homemade hot chocolate with 2/3 erythritol and 1/3 sugar with good results. I pulverize it so it is very powdery and should dissolve more readily. Any Ideas?

Nov 15, 2009
Whidster in Home Cooking

erythritol and leavening

Thanks very much. I see many posts (i'm new to this site and think I should have posted my question in a different place?) where people say they bake with it with great results and no one has mentioned the rising issue. I'll just have to keep experimenting.

Nov 15, 2009
Whidster in Home Cooking

erythritol and leavening

I recently began using erythritol (ZSweet) because my husband was diagnosed pre-diabetic. I have had terrible luck with cakes that don't rise. They look more like brownies and they tend to be very dense like a heavy poundcake. I checked and sure enough, my baking powder and baking soda were quite old. I've replaced them, but hate to waste another cake if folks know for sure it's the ZSweet. So, can this be blamed on my old leaveners or the ZSweet.

I love it to sweeten my tea and coffee. I've even made him some homemade hot chocolate with 2/3 erythritol and 1/3 sugar with good results. I pulverize it so it is very powdery and should dissolve more readily. Any Ideas?

Nov 15, 2009
Whidster in Home Cooking