-27 years old, recovered from scoliosis surgery, previous OPA figure competitor -Current fitness addict and baker of all things high fat, low carb. Instagram: @sammysamgirl Recipe Site: mouthwateringmotivation.com Bodybuilding.com Profile: my.bodybuilding.com/community/my-bodyspace/ Facebook: facebook.com/sambriden18
This is a good recipe and along the lines of what I was thinking but I would leave out the xanthan gum and I would also use a different sweetener and less of it. I think pure stevia without the erythritol is good. So you need much less of it. Sugar alcohols are bad for your gut.
Not exactly tortillas but I make rotis with a similar combo. I use 30g almond flour and 12g vwg and 65% water and knead it and roll it out like normal dough. Everything turns out exactly like making roti using real wheat flour, the taste is 98% like roti. I made tortillas too by rolling it out thinner. Im surprised by how dough like it is by simply combining ground almonds and vital wheat gluten.
I don't care how good the recipe is. Who's gonna follow a link to the recipe when you could just post the ingredients / measurement / directions here ... ESPECIALLY when you follow the link and are expected to scroll thru 45 pages of useless pics to finally see the recipe. (Who needs to see flour in a bowl?) The most thoughtful RU-vid posters include a one-way inclusion of: ingredients/quantities/instructions. Who has time for 45 pages? You want more subscribers? Work on efficient presentations.
Drink water and sea salt, keto flu will dissappear in a few minutes. I switch to keto carnivore diet since 1 year now and my inflammation dissappeared. No more joint pains, no more brain fog, my energy is inexhaustible , my skin is smooth (don’t use facial cream, no chemicals on my skin). Véganisme is not really healthy for most people. You are doing a great job. Just do it . Take care ❤
These look like great croissants. I like how the center looks when baked. But what I always find so weird is how you all say how good they taste, like "French croissants"... I am French and I have eaten a lot of croissants and I have NEVER been able to find anything remotely similar in any country I have lived in, including the US. Before telling on the videos that they taste like real French croissants, you must make sure you have eaten real French croissant in France! But these do look great especially for Keto friendly croissants and I would definitely eat all of them, even flat :) You are right that the secret of a croissant is in the layers... The more the better. Well done.
I need assistance using VWG in cookies. I've found this cookie that only uses Anthony's Vital Wheat Gluten as the only flour in the cookie. When I attempt difference variations, the result is usually the same -- the cookies are stretchy and seitan esque. Do you have a tips to use vital wheat gluten to make cookies but for them to maintain a cookie like texture?
Hey! The lupin flour is a very key ingredient to the texture of the croissants so I do not recommend leaving it out. I do have a pastry recipe on my blog (if you go to my original flaky puff pastry post) that doesn't use lupin flour, I believe it uses almond flour. There's a gluten free option as well. I haven't found croissants to work as well with this pastry but it still makes really great puff pastry if you just want that flaky buttery texture and would like to add your own fillings like ham and cheese/sugar-free jam/etc. :)
This is really the best keto croissant you can find that actually tastes good. A lot of them look good and claim they taste good but most of them turn out to be a flop, hard as rock or wet as a puddle. I am not a professional pastry chef but I made this and they turned out great and very tasty buttery and soft. Used a another persons recipe and made 12 layers of dough with butter in between and those turned out to be rock hard and tasted bad. The ingredients on this recipe are also definitively keto. I got kicked out of ketosis because I could not resist the croissant from costco and then I found this recipe. Ate 2 to 3 of these a day for a couple of days in a row, and I got back into keto. Don’t try any other recipe as they will waste your ingredients. Only caveat is that the dough for this recipe is very hard to roll out and I actually hurt my back 😂😂😂 for the next batch I’m enlisting my husbands help. Thank you for this recipe!
I wish I could give you 5 Thumbs down because of your link to your recipe. Are you aware that too many ads can ruin even the best website? I have your recipe despite all those ads and before it is shut down. Pretty sad if you ask me, but yeah, you didn't!
Hi, I’m not sure what you mean about shut-down.. my blog has been successful and had very kind support for years. The ads were how I made my income and most of my followers support that. Also, I have a jump to recipe button on my posts that I lose money on but provide it so you can skip over the ads. Also, if you’d just asked nicely, I will always let you know that if you click “print recipe” you can view it on its own with no ads on another page. Anyways, I really hope you heal whatever negativity you are feeling, as I could never comment something so harsh on someone’s video, especially a small business owner just trying their best to make a living. Plus.. you still enjoyed/used my recipe, so I really don’t understand all of the hate.
I understand the use of ads to make money, but there is a limit to how many ads are acceptable on a page. I think you have more ads than the material that you want to present and it makes people not want to visit your site which means less income. @@samanthabriden6310
Has anyone made burrito sized tortillas with this recipe. It certainly looks flexible but Wondering if it's flexible enough to wrap up like a burrito ??? thanks .
made these finally. Not bad. not comparable to regular tortillas but good enough to continue with them. My question is does anyone have any tricks to keep the tortillas from shrinking after I press them thin ? They are going from 8 inches to 5.5 inches quickly after I press them out.
It's rare to see a keto cook do things WITHOUT almond flour. It's crazy how attached keto-ers are to almond flour. That stuff has oxalates, and without some kind of test I really do not know if my gut can break that down or not, so I dont want to risk getting kidney stones and the other bodily problems that come with it.
