Re: Response (muffins)

[Guest guest]

I think you've asked about low-carbohydrate, GF recipes. Low-carbohydrate, low glycemic-index is really outside the scope of this list, but I'll include a favorite recipe anyway. It's a dessert that my daughter uses for those qualities -- and because it tastes great. I don't remember where we got it, so I can't credit the author. The first time around, the recipe may seem a bit time-consuming; the second time goes much faster. We use silicone muffin pans or paper muffin cup liners, as the muffins are rather delicate until they cool.

Puffy Blobs - 's Muffins

1/2 tsp vegetable oil or Pam or butter (for coating pans)

4 eggs

1/2 tsp cream of tartar

1/4 C cottage cheese (small curd works best)

2 T soy flour

4 single-serving packages Splenda

1/2 tsp cinnamon (optional)

1/2 tsp vanilla (optional - some carbs)

Raspberries (optional; frozen raspberries work fine)

o Preheat oven to 325 degrees.

o Lightly oil muffin cups.

o Separate eggs.

o Combine egg yolks, cottage cheese, soy flour, cinnamon, vanilla, and sweetener to make batter base.

o Beat egg whites until frothy.

o Add cream of tartar to frothy egg whites.

o Continue beating egg whites until stiff peaks form.

o Mix a generous scoop of whites into batter. Fold lightened batter and beaten egg whites.

o Fill muffin cups 2/3 full of batter.

o Drop in raspberries if desired.

o Bake until lightly browned.

In a message dated 10/10/05 4:23:22 PM, kalindajean@... writes:

Dear Anne,

Yes I would appricaite that. I can need to keep my intake lower than

70 but can probably adapt the recepie some. Thanks for the

cornstartch tip.

Rebeca,

The two (three) vendors I found that were lower in the GI than the

others were

-Breads from  (www.glutenfevolution.com) their bread tasted

great and was made up of tapioca, arrowroot,chickpea,pinto bean,

navy, bean, mille, montina, etc.. not the usual corn and rice

-Heartlands www.heartlands.com

which is bean pasta

also

-Orgran

have stoneground pasta which is buckwheat, rice and millet

the last issue of living without had a great section on resoures. I

found two online but one was to confussing to figure out let you

know if I do and the other wanted upto $30 for a loaf of bread, but

they had every non-gluten flour type. But cant seem to find the site

now to give you sorry. Will share any good recepies I come acros.

Kalinda

[Guest guest]

I think I checked on Splenda's gluten status a few months ago, but I don't remember for sure. I can't find a clear answer on their website, and celiac.com no longer has a free list. I just now sent a message to Splenda, and I'll check my Clan subscription when I have time.

H.

In a message dated 10/10/05 5:29:38 PM, coopertr@... writes:

just thought I would add that I heard Splenda was not safe for Celiacs you might want to check this out.

[Guest guest]

just thought I would add that I heard Splenda was not safe for Celiacs you might want to check this out.

[Guest guest]

Splenda

8/05

"There is no gluten in Splenda Brand Sweetener. . . . There are no wheat-derived ingredients or proteins in Splenda Brand Sweetener. The maltodextrin in Splenda No Calorie Sweetener is derived from corn."

this is from a reliable source. I guess I heard wrong. Evidently Spenda is gluten free. From this website:

http://www.kintera.org/site/pp.asp?c=ewK0LjP7E & b=254506

[Guest guest]

okay