Adapting a basic dough recipe for other uses

[scott123]

Nullo, even though polydextrose will caramelize, it has very little flavor. It's sole purpose is to provide a sticky sugary texture (and act as a preservative). If you're looking for a caramelized taste in your glaze, definitely hit the high intensity sweeteners hard (splenda/stevia/ace K), as well as use a small amount of blackstrap molasses. A little butter should help your glaze as well.

P.S. It won't travel all that well, but I would try adding some polydextrose to your cream cheese/butter glaze. You also might try a polydextrose/heavy cream version as well.

Edited December 15, 2004 by scott123 (log)

[lancastermike]

Nullo,

I salute you for your efforts. For years I have baked, and recently came to bake and study bread with Rinehart as my guru. Last year my wife went on full Atkins. I tried and tried and tried. Most of the stuff I made, in paticular bread, was to me inedible. However, I love my wife more than my bread and she lost 50 pounds.

I was unable to do it. All that meat eggs and fat made me literaly ill. I sneak my carbs and make myself a loaf from time to time. I make whatever my wife needs and wants. However, I tried, it seems, all sorts of ideas and was never able to produce anything I thought approached bread. The soy stuff got the closest but all that soy if horrible to eat.

Keep trying, good luck, but I feart that bread without flour will never taste right

[NulloModo]

Mike -

There are some truly horrid LC bread recipes out there, I have tried many of them myself. I was never a fan of soy flour, the taste/texture just always seemed wrong.

One of the greatest products out there for LC baking right now is Wheat Protein Isolate. It is basically wheat with all of the fiber and starch removed, leaving only the protein parts. However, it still has a characteristic wheat taste. If you combine it with other fibers and an LC flour like Flax Seed Meal, you end up with a resulting bread that has great texture, mouthfeel, and good taste as well. If you use the recipe I have at the beginning of this thread (which actually works just as well as a loaf as it does in rolls, as I find out from others trying it), the end result has a taste that is a bit nutty (from the flax seed), with a touch of whole-wheat and oat. No odd soy overtones though, no bizarre chemical burn, just a nice wholesome bready thing.