24 July 2014

No-Carb Bread

23 November 2013

Rhubarb Steak

21 November 2013

Tuna Salad

21 November 2013


18 June 2013

Shish Kebabs

17 June 2013

Asparagus with Pancakes

why this advertizing?

Delicious Low Carb hasn’t been around for very long, so we are still difficult to find using a normal Google search. We are trying to fix this with some advertising. To finance this, we’ve placed here advertising ourselves. We earn nothing from this pop-up ad. If you find the sites interesting, simply click here. Your support will help Delicious Low Carb get recognized.


To serve 4:

50 g_(2 oz)almond flour
75 g_(3 oz)gluten
75 g_(3 oz)soy flour
2 tbspolive oil
3 tbspwater
1 dspsalt
Nutmeg, chili

Noodles are quick and easy to make. low carb noodles The flour should be sifted very finely. We don't use wheat flour, but - as always in our low-carb cooking - gluten and almond flour. Then we add the eggs, oil, salt, spices, and water, and knead to form a smooth dough. The real challenge of making noodles is the noodle shape. For beginners, I would recommend making lasagna sheets. This doesn't require any special tools. Just divide the dough into four equal portions, then use a rolling pin to roll it into sheets. These sheets should have the same dimensions as your lasagna pan. If the dough is too crumbly or you have trouble shaping it, then wet your hands under the faucet and knead it a little more.

Theoretically, "skinny" noodles could also be prepared this way. Simply cut the rolled-out dough into thin strips. Actually, this was difficult for us, because we couldn't get the dough nearly as thin as the commercial noodles we're used to. That's only possible with a pasta machine. Once we decided to go low-carb permanently, we bought one. When buying a pasta machine, don't just choose the cheapest model. It needs to have a certain weight and attach firmly to the table. If you're single we strongly encourage you to get one with a motor, because to operate the hand-cranked models you really need three hands. description

Comments (0)

Login to comment