29 votes
Accepted

How can I tell the difference between unmarked sugar and stevia?

Don't throw it away. Worst case you use up the mystery sweetener on yourself, and use a new pack of Stevia for your wife and anything you share. That's what I recommend if you're not convinced by my ...
Chris H's user avatar
  • 44.1k
27 votes

How can I tell the difference between unmarked sugar and stevia?

Ants don't care about artificial sweeteners. Make two piles: one of your mystery sweet stuff and one of real sugar (as a control to make sure there are ants around). Maybe moisten them some or make ...
Willk's user avatar
  • 6,616
23 votes

Why does my cauliflower puree taste mustardy after two days?

The flavor / odor notes you're experiencing are probably sulfuric compounds. Cruciferous vegetables like broccoli and cauliflower contain sulfiric compounds that are released on cooking. That's why ...
dogwoodtree-dot-net's user avatar
20 votes

How can I tell the difference between unmarked sugar and stevia?

This answer is specific to OP's situation, and doesn't apply for the general case where "getting it wrong" has fewer consequences. is there any surefire way to tell if this is Stevia and not sugar? ...
Bilkokuya's user avatar
  • 804
14 votes
Accepted

How do you significantly reduce the calories in bread like Franz Keto bread?

A comparable keto bread recipe is Diedre's Ultimate Keto Bread 2.0. It uses a combination of golden flaxseed meal, oat fiber, and vital wheat gluten as the flour ingredients. I've made that recipe ...
NSGod's user avatar
  • 1,119
13 votes

Why does my cauliflower puree taste mustardy after two days?

Cauliflower is from the same botanical family as mustard and horseradish. They all produce sulfuric compounds in different amounts. The odor of the sharper family members such as mustard is primarily ...
rumtscho's user avatar
  • 139k
10 votes

How can I tell the difference between unmarked sugar and stevia?

Wow, do not throw it away, especially if you have a scale or yeast handy. There are 2 easy methods to determine whether the unknown sweetener is sugar or not. Try fermenting unknown sweetener with ...
NSGod's user avatar
  • 1,119
9 votes

Preserving sweetness during baking without sugar

I hate answering my own question, but after a month I did (finally) find a pseudo-answer that works for Stevia. I've not yet tried it for any other sweeteners. Melt into fat and freeze it For ...
cegfault's user avatar
  • 253
9 votes

How many carbs I will lose by cold fermenting my bread dough?

Though it's true that yeast will consume some of the carbs to produce byproducts (such as CO2) that affect the flavor and texture of the bread, the amount that these microorganisms will consume is ...
Peyton B's user avatar
  • 211
8 votes

How can I tell the difference between unmarked sugar and stevia?

OK, this one will not be very practical, but I was inspired by one of the answers who claimed that there is no surefire way to tell But there is. Sugar is optically active. A linearly polarized ...
George Menoutis's user avatar
8 votes

How do you significantly reduce the calories in bread like Franz Keto bread?

As for what they are doing, you already put your finger on it - it is the fiber. Instead of making the bread out of flour, they are basically making it out of water, and adding sufficient fiber that ...
rumtscho's user avatar
  • 139k
8 votes

Deidre's bread getting HUGE in the oven

Well, I have good news and bad news. I attempted a ½ size test loaf using my 1st recommended recipe below. The bad news is I had the exact same problem as the OP did. The good news is that now that I ...
NSGod's user avatar
  • 1,119
7 votes
Accepted

Can I substitute gluten for eggs in coconut flour pancake recipes?

The primary reason coconut flour recipes (especially a high hydration recipe like pancakes) end up tasting like eggs is because they are primarily eggs with very little flour. Coconut flour is ...
NSGod's user avatar
  • 1,119
7 votes

using vital wheat gluten instead of flour?

"High" gluten flour has, at most 15% gluten. "Indian" white flour, or maida has 7.5%. If you manage to pull it off, you basically end up with what's essentially a pan fried slab of ...
Journeyman Geek's user avatar
6 votes
Accepted

How does cooking food changes its content of carbohydrates and sugar?

This is a rather general question, and I will try to answer it in a general manner. First, the total amount of carbohydrates will not change, or maybe there will be a neglible reduction due to ...
rumtscho's user avatar
  • 139k
5 votes
Accepted

Name for a flour-free onion sauce

A soubise is a classic french onion-based sauce. Really it is just slow cooked onions with a bechamel added. Of course, bechamel has flour in it to thicken. However, I have seen recipes where the ...
moscafj's user avatar
  • 75k
5 votes

How can I tell the difference between unmarked sugar and stevia?

Put a pinch of each into a pan and heat it. Real sugar will turn into brown and sticky caramel. Sweetener won't.
Philipp's user avatar
  • 570
4 votes

using vital wheat gluten instead of flour?

No, I don't believe vital wheat gluten will work in this way for your recipe. When hydrated, vital wheat gluten is very sticky, and you can't roll or flatten it out very easily like you would need for ...
franko's user avatar
  • 5,966
4 votes
Accepted

Cooking eggs too soon for Keto dough

I love Fathead dough!* No, don't microwave the egg. If the temp gets up to about 145°F, the proteins in an egg will solidify and you'll end up with bits of scrambled eggs smushed into the pizza ...
Aster's user avatar
  • 176
4 votes

Dietary Fiber with Crunchy Texture

I want to explain few things about dietary fiber. Soluble fiber is not digested in the small intestine but it can be fermented in the large intestine by normal intestinal bacteria into nutrients (...
Jan's user avatar
  • 414
3 votes

Looking for ways to improve a keto no-bake lime cheesecake recipe

In order to make the texture not " rubbery and jello-y" let your gelatin mixture cool down and set up a little bit. By adding it while boiling hot you are melting the cream cheese, effectively making ...
Debbie M.'s user avatar
  • 5,448
3 votes

Xanthan Gum in sauce/gravy

The flour in this recipe is for thickening the sauce. You can use xanthan for this purpose, but in very small amounts...0.25 to 0.75% for a thin to medium running sauce. As you increase the amount, ...
moscafj's user avatar
  • 75k
3 votes

Bitter Turnip fries

First of all: you made me laugh because I misread the title as "Bitter Trump Fries"... :D Secondly: if they're too bitter, there are a few things you can do by soaking them overnight in the fridge ...
Fabby's user avatar
  • 5,837
3 votes

using vital wheat gluten instead of flour?

You couldn't use only vital wheat gluten, as that would produce a rubbery mass, that would be too elastic to stretch out to a flat shape (and stay there). Though it can still be tasty, it wouldn't ...
NSGod's user avatar
  • 1,119
3 votes

Preserving sweetness during baking without sugar

Unfortanately with low carb cooking - different sweetners work better with some recipes than others. Allulose is my favorite sugar alternative. It does not affect blood sugar - AT ALL (as a previous ...
Susan's user avatar
  • 41
3 votes

Bulk ingredient for keto/low carb flour substitute mix with gluten

Konjac flour, which consists mainly glucomannan gum, is a natural low-carb bulking ingredient. I have never used it in baking, but I ate noodles made of it. It does have its taste though, so you ...
Enivid's user avatar
  • 583
3 votes

Dietary Fiber with Crunchy Texture

This is a very broad question, as you haven't said anything about what type of food it is that you're trying to prepare. There are plenty of low calorie crunchy items if you look at raw vegetables, ...
Joe's user avatar
  • 80.7k
3 votes

Why does the carbs / fiber ratio decrease after cooking?

When you cook things using water you add mass that have 0 calories. Some food, like rice, absorb that water. Hence boiling 100 grams of rice increase final mass to around 300 grams. Then again you ...
SZCZERZO KŁY's user avatar
3 votes

Using fridge for slow rise dough with eggs

From a food safety perspective, 48h in the fridge will be perfectly safe. (You may want to check out our generic post on storage times.) Whether it’ll work with regards to intensifying or improving ...
Stephie's user avatar
  • 59.6k

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