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Post by joyfulmomof6 on Aug 9, 2013 16:15:10 GMT -5
I was reading on Gwen's Nest about her E bread recipe and how she ferments it for several days in the fridge. Before THM, I would often do this with pizza dough or bread, as it was a trick I learned from reading about the way artisan chefs do this and bread. I just want to double check if this reduces the carbs?
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Post by Emily on Aug 15, 2013 18:36:29 GMT -5
It doesn't really reduce the carbs. It does lower the glycemic index of the carbs, however - the rate at which they enter the blood stream. This is healthier, and more friendly to the waistline.
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Post by andiehobbit on Dec 22, 2013 15:29:12 GMT -5
That recipe is so good! There's always a batch in my fridge now
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Post by Blessed Beyond Measure on Dec 23, 2013 13:03:11 GMT -5
I made my first batch last week!
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Post by nicole2838 on Dec 24, 2013 2:05:18 GMT -5
It doesn't really reduce the carbs. It does lower the glycemic index of the carbs, however - the rate at which they enter the blood stream. This is healthier, and more friendly to the waistline. I agree. The recipe is great.
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Post by nicole2838 on Aug 15, 2014 10:36:40 GMT -5
Hey guys, I’ve used lots of the recipes in the pdf, it’s great when I get sick of my regular morning routine. I just saw that it’s still available but also found this cool video about my favorite green food, that I thought you might like: www.youtube.com/watch?v=WyC8Fuk9AGA I love that it’s organic and non-gmo! Let me know what you guys think :-)
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Post by topazzi on Jan 9, 2019 14:50:44 GMT -5
I made Gwen's lower glycemic refrigerated pizza dough - it was fantastic! Gwens bread dough with specific pizza instructions can be found at: gwens-nest.com/homemade-pizza-recipe/
The first time I made it, I baked a small size blob on a stone, and although I didn't think I was using very much dough...it did rise very high and somewhat uneven! Tasted great though!
The second time (see pictures) I measured and used 4 oz of dough for a "personal pan pizza" in an iron skillet. Because I just got my iron skillet out of "moth balls" (not really moth balls!), I cut a piece of parchment paper for the bottom to be sure it didn't stick, but this may not be necessary.
I removed the parchment paper from the pan and rolled the dough onto the parchment paper with a rolling pin (dough covered with plastic wrap to prevent sticking!) Then, I slid the dough and paper lining into the iron skillet, which was not preheated although should probably have been. I poked holes with a fork before the pre-bake which helped to take out oversized air bubbles and made it bake evenly. I baked the crust in a 400 degree oven for 10 min but think it could have been hotter.
I added toppings and cooked another 15 minutes, but again this was at 400 degree.
Turned out great, little crispy on the bottom and soft and chewy! This is SO convenient!
Next time will try half sprouted flour!
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