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Post by juliet on Feb 14, 2013 0:05:50 GMT -5
I made the egg white wraps tonight; I think they're going to be a staple in my THM journey! I have one question though: the batter was *very* thick, like a solid glob in the blender after it had sat for a few minutes. Is that typical? I know it said it would thicken, but it was difficult to spread them out on the skillet. I was wondering if the directions were correct, 1 cup egg whites and 3 Tablespoons psyllium husks? Not 3 teaspoons? Just thought I'd check. If anyone has any tips for making them I'd love to know
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Post by Pearl on Feb 14, 2013 11:00:46 GMT -5
We only use 2 Tbs these days, the batter does thicken up too much with three. And if yours is a powder rather than whole husks, you'll need to lessen further. I make mine as thin as possible. I get 6-7 wraps from the batch. These days have been using 1 Tbs psyllium and 1 Tbs golden flax meal. They turn out perfect this way.
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Post by juliet on Feb 14, 2013 11:39:37 GMT -5
Thanks, Pearl. That makes perfect sense :-)
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Post by thinkspeak on Feb 14, 2013 22:20:07 GMT -5
I have psyllium seed husk powder. Is that the right stuff? How much of it would I use?
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Jaidra
Junior Member
Posts: 113
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Post by Jaidra on Feb 15, 2013 0:18:46 GMT -5
I had the same problem, very thick also they stuck bad even with my non-stick pan, I may need to invest in a better one. however I loved them! very yummy held allot of stuff and don't tear or burst open, once I get a new pan I'll be making them allot.
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Post by juliet on Feb 15, 2013 0:28:39 GMT -5
Christina, the psyllium seed powder is what I have. It's a pretty fine powder and once you mix it with the eggs it really thickens up. The next time I make them I'm going to use only one tablespoon and let it set for a few minutes, then add more if I need to.
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Post by timmama on Feb 20, 2013 15:32:32 GMT -5
I add less, too. I also like to add a bit of garlic powder and other seasonings when I make them for tacos. It adds a bit of flavor.
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Post by juliet on Feb 22, 2013 22:06:33 GMT -5
Just as a followup, I made them again using a scant 1 Tbsp. psyllium and they turned out perfectly. I'm going to try the garlic or onion powder; that sounds great!
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Post by joyfulmomof6 on Jul 11, 2013 10:34:06 GMT -5
I have the eBook and in the recipe it says 1/8 cup psyllium??? Is this a mistake?
Mine were way too thick. I think I'll cut back on the psyllium next time.
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Post by Emily on Jul 14, 2013 18:19:01 GMT -5
Yes, the original recipe says 1/8 cup. However, it has been discovered that 2 Tbsp works much better. Actually, 1 tbsp psyllium and 1 tbsp flax meal seems to work the best.
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Post by joyfulmomof6 on Jul 14, 2013 22:05:01 GMT -5
That makes much more sense! Thank you.
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Post by thinkspeak on Jul 29, 2013 18:37:55 GMT -5
Actually, 1/8 cup IS 2 tablespoons (*WINK*). I have yet to make this recipe but would very much like to try it! I've had psyllium seed husk powder sitting around for a long time and would be happy to make use of it! I haven't made too many FP recipes...they scare me a little :-)!
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Post by joyfulmomof6 on Jul 29, 2013 21:11:18 GMT -5
OOPS! I rarely ever use an 1/8 cup of anything, and never thought about conversion to TBS.
I think I will definitely do 1/2 flax and 1/2 psyllium. They were way too gummy with only psyllium.
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Post by thinkspeak on Jul 30, 2013 12:05:54 GMT -5
joyful, I am sorry, please forgive me...after re-reading the last comment I made I realized that it sounded a bit rude. I was not intending to to be rude, I just thought it was cute that those measurements were the same thing.
I will definitely try making them with 1/2 flax and 1/2 psyllium! Thanks for the tip! BTW, does using flax make it S? I would think that there wasn't enough flax to give enough fat grams to make it S but would like to be sure.
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Post by joyfulmomof6 on Jul 30, 2013 12:15:31 GMT -5
No worries! I didn't take it as rude. This homeschooling mama needs to brush up on her math I love to learn something new every day anyway.
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