Being a noob, I'm hoping to get some input from experts here

These questions are results of many failure I've done:

- what factors contributes to brownies "chewy"-ness. I'd like to make LC fudgey chewy brownie and always end up with dry, crumble-easily/falling apart brownie (not even cakey)
I mean, is it more oil = more fudgey; or more ....... = more fudgey (no clue)

- what factors contributes to LC muffins' rise/growth + texture? Mine either comes out small hard/dry or soft but colapse in the middle. and I have been using the recipes from this board that are praised by many, so I thought the recipe is correct and I have done something wrong. I suspect the dryness is caused by flaxseed meal+WPI/SPI, but they are what were called in the recipe(s)

I have been using oven thermometer so temp shouldnt be the problem. I also practice minimum mixing for muffin

- how bad is it if the recipe said to oil the muffin pan while I opt to use paper cup for convenience?

Thank you for the input/advise

PS: actually, I got irrelevant question: what brand/type/size food processor do you recommend to get if one already have a mini chopper/food processor that holds only 1-1 1/2 cup(s)
constraint: student budget, small kitchen, but love baking + new to LC

Those of us who do a lot of low carb baking have discovered a new low carb ingredient that adds moisture to baked goods, it's polydextrose. This is where I get mine, it's the best deal I've found so far.

http://www.store.honeyvillegrain.com...ROD&ProdID=637

Polydextrose is a minimum of 90% fiber
It's a maximum of 6% glucose (sugar).

So, for 100g (about 2/3 C.):

Calories: less than 24
Fat: 0
Cholesterol: 0
Carbohydrates: 96
Dietary Fiber: more than 90
Net Carbs: 12.6 per cup
Protein: 0

If you will get this product and add a little bit to your favorite recipe I think you will be very happy with it. When you are adding it to a new recipe start out with a small amount, like maybe 1/4 cup and see how that works. Then you will be able to tell if it needs more or less.

The baking mix Carbquik is also a good product if you can afford it.

http://www.netrition.com/tova_carbquik_page.html

I love almond flour so for my baked goods I use mostly almond flour and then add a little Carbquik for structure. If you can't afford Carbquik then vital wheat gluten will work, it's not quite as good as Carbquik but it will get the job done. You can find vital wheat gluten with the flour in most large grocery stores.

__________________
"Nothing can stop the man with the right mental attitude from achieving his goal; nothing on earth can help the man with the wrong mental attitude. " -Thomas Jefferson

Actually, I am waiting for my Polydextrose at the moment, I can't help myself after drooling at the aunt ruth pecan pie recipe everyday

I order my polydextrose from Netrition : $2.29/Lb because I get to save some shipping as I order other stuff from them too (including carbquik)

I, too, have been baking using Almond flour + protein to subs for flour.

However, my problem is that I'm not even trying to tweak the recipe myself, I'm taking the recipe as is from this forum here and yet mine comes out bad; and I'm sure it is something I did wrong because others have been posting of how great these recipes are. My gut is telling me that it is caused by my lack of eyeballparking experience (I go with precision measurement all the time because I cannot tell whether the outcome would be good/not during the dough-state; meanwhile I bet most of you know this by instinct or from your rich experiences, which area I'm lacking of)

The latest one that I tried was from the bran muffin thread where the recipe calls for 2 cups of flaxseed meal, mine comes out dry+hard and the flax taste was very strong such that the flavoring I used couldnt compete with it.

The most success I had was the chocolate mayo. This is the most moist that I've achieved so far, but this one also crumble easily on me (again, I'm sure the recipe is just fine and I just mess it up somehow)

I tried the hamburger bun and mine doesnt come out like bread, very egg-look-a-like and salty even after omiting the salt. I use Bob's flaxseed meal.

Any recipe I tried that involves significant amount of flaxmeal always ends up as disaster.

Anyhow.... at the moment I'm very curious to know what contributes to brownies' fudgy/chewy-ness and/or muffins' soft texture & perfect rise/growth

Thank you for all your help

-d2Lw-

d2Lw
You have to remember that the low carb stuff isn't going to taste just like the high carb stuff that you used to eat.

I've never had a low carb bread that tastes like the real thing. What you have to do is find something that you like that will take the place of the high carb things that you used to eat. I use low carb tortillas instead of bread. I make a nice "sandwich" for lunch by taking a low carb tortilla and putting 2 slices of turkey in it and a handful of shredded cheese. Then roll it up in a paper towel and zap it in the microwave until the cheese is melted. Then eat it with some cheese crackers and salsa.
http://users3.ev1.net/~fontlady/cheezits.html

As time goes by you will find that your tastes will change. I have found that after eating low carb for almost two years now that I prefer the low carb muffins that I make to the high carb ones. I make this into muffins and have them with my eggs for breakfast.
http://users3.ev1.net/~fontlady/pumpkin_poundcake.html

This recipe also makes good muffins.
http://users3.ev1.net/~fontlady/pound_cake.html

These cookies are really good:
http://users3.ev1.net/~fontlady/pecan_sandies.html

And this is a great quick way to satisfy a brownie craving.
http://users3.ev1.net/~fontlady/brow...ck_danish.html

__________________
"Nothing can stop the man with the right mental attitude from achieving his goal; nothing on earth can help the man with the wrong mental attitude. " -Thomas Jefferson

I know what you mean about recipes (here and on other sites, for that matter) not measuring up to expectations. I don't know how many times I tried an "OMG, you've got to try this! It's fabulous" posting and found the results to be anywhere from disappointing to inedible.

FWIW, I find that recipes recommended by BettyR are quite reliable and good. Ditto for Maggie's recommendations and recipes. Also, I find Marcie's recipes to be very good and her Cauli Mash with brie "is to die for". Of course, there are other good cooks I trust out there, too, whose recipes and recommendations I've learned to trust; though I don't have time to list them all now.

As for the paper cupcake holders, I would think they'd be fine - most LC recipes are fairly high fat. I don't recall having and problems with sticking except for the Atkins Nutritionals Cornbread Muffin mix.

For my part, I've only used 1 food processor - an old mid-size Cuisnart. Those were totally built to last, so it may end up being the only food processor I ever own. The top is sometimes hard to twist off and it was hard to clean until I learned a few tricks.

You could check out eOpinions.com to see what people are saying about various food processors. And, you might get a good buy on EBay, although the shipping and handling charges might run up the cost a lot.

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~~~Teelbee
Back to GOAL!!!
start weight: 176/goal range: 137-134/now: 138
Reached goal in Aug. 2003 - 4rd year of maintenance.