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Author Topic: Low Carb Pumpkin Bread and Cookies Part 2 of the Great Pumpkin Cook Off!  (Read 19966 times)
ShihTzuMom1
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« Reply #15 on: October 08, 2010, 09:09:43 AM »


Did you use soy flour or almond meal? Are you sure your leavening agents are within date (baking powder and baking soda)? Finally, what altitude are you at?


I used soy flour.  My baking powder is new, but the baking soda has been in the cupboard for a while.  The internet says the altitude here is 625 ft).  I border Buffalo, NY, so altitude is not an issue.  Could be the baking soda.  It does taste delicious, just looks funny.  I may try and do it again with new baking soda since I am taking it somewhere.  I'll just put the flat ones in the freezer to enjoy later.
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ShihTzuMom1
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« Reply #16 on: October 08, 2010, 10:14:42 AM »



Approx. carb count for pumpkin bread & pumpkin cookies (does this sound close?):
PORTION CONTROL, even though they are low carb, the carbs still add up.

Net Carb Count for Doug's Pumpkin Bread
Egg whites 0
Xylitol 0
2 cups pumpkin 36 (can say 6 per 1/3 cup)
Soy flour  - 30 (5 per cup)
Flax Flour 0
Salt 0
Baking soda 0
Baking powder 2.4
Nutmeg - .66
Allspice 1.01
Cinnamon 1.2
Ground cloves 0
Total for recipe = 71.27 divided by 2 loaves 35.64
Approx. 20 slices per loaf 1.78.  Round it up to 2 net carbs per slice to make room for calculation errors.

Net Carb Count for Doug's Pumpkin Cookies
Butter 0
Xylitol 0
Egg - .6
1 cup pumpkin 18
Vanilla 1.6
Soy Flour 40
Protein powder 0
Baking powder 1.2
Baking Soda 0
Cinnamon 1.8
Nutmeg - .33
Ground cloves 0
Salt 0
Total for recipe = 63.53 divided by 36 cookies = 1.76 per cookie Round it up to 2 per cookie to make room for calculation errors. 
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Doug Varrieur
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« Reply #17 on: October 08, 2010, 06:05:18 PM »


My soy flour is 4 per quarter cupbut close enough. You are correct, portion control is the key to these and any other baked goods recipes which include soy flour as a base. These are wonderful recipes to get you through the holidays. This way you have cookies and breads to bring to dinner parties, office functions etc and you'll be able to to have your cake and eat it too. Smiley

Approx. carb count for pumpkin bread & pumpkin cookies (does this sound close?):
PORTION CONTROL, even though they are low carb, the carbs still add up.

My carb count is also much lower on pumpkin, 4 net carbs per 1/2 cup so the total for my bread is- 45.27 for two loaves, 22.64 per loaf

My carb count for the cookies comes out to, 45.53

As you can see choosing the right products with the lowest carb counts is crucial, my bread was 26 carbs less than yours and my cookies are 18 carbs less than yours


Net Carb Count for Doug's Pumpkin Bread
Egg whites – 0
Xylitol – 0
2 cups pumpkin – 16
Soy flour  - 24 (4 per cup)
Flax Flour – 0
Salt – 0
Baking soda – 0
Baking powder – 2.4
Nutmeg - .66
Allspice – 1.01
Cinnamon – 1.2
Ground cloves – 0
Total for recipe = 27.27 divided by 2 loaves – 22.64
Approx. 20 slices per loaf – 1.13 net carbs per slice. 

Net Carb Count for Doug's Pumpkin Cookies
Butter – 0
Xylitol – 0
Egg - .6
1 cup pumpkin – 8
Vanilla – 1.6
Soy Flour – 32
Protein powder – 0
Baking powder – 1.2
Baking Soda – 0
Cinnamon – 1.8
Nutmeg - .33
Ground cloves – 0
Salt – 0
Total for recipe = 45.53 divided by 36 cookies = 1.26 per cookie – Round it up to 2 per cookie to make room for calculation errors. 

« Last Edit: October 09, 2010, 06:16:02 PM by Doug Varrieur » Logged

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ShihTzuMom1
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« Reply #18 on: October 09, 2010, 11:23:11 AM »


Doug, I remade my pumpkin bread to see if it made a difference with new baking soda & baking powder.  The baking powder that I thought I bought not too long ago, I had written the date on it when I opened it, and it said Oct. 18/09.  It didn't seem that long ago.  So I started again with new containers of both, I even whipped my egg whites slightly and my pumpkin bread still didn't raise any higher than when I put it in the pan.  It still tastes great though, just looks a little squatty. 

I was wondering if the boughten canned pumpkin (I have E.D. Smith) is denser than the fresh pumpkin you used, therefore making the loaf heavier and that might be why it didn't raise.  I see on the Crustless Pumpkin Pie recipe you got 26 net carbs for the whole pie.  I got 58.5.  The E.D. Smith canned pure pumpkin is 6 net carbs per 1/3 cup x 3 cups = 54 just for the pumpkin.  That's why I'm thinking the canned is denser.
  75 ml = 1/3 cup (it says 1/3 cup on the can, but 75 ml on their website) 
http://www.edsmith.com/web/edsmith-products.nsf/prodbycat/2A927AE38188B9AF8525720B005E1519?OpenDocument
Oh, and my Crustless Pumpkin Pie is in the oven right now and it looks and smells amazing.
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Doug Varrieur
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« Reply #19 on: October 09, 2010, 04:23:07 PM »


Fresh pumpkin is 4 grams per 1/2 cup so there's certainly a difference, could be density I suppose. You are also at a different elevation than me.....even cans of pop are very fizzy at 4000 feet. I think what I would do is reduce the pumpkin to 1/1/2 cups and double the baking powder. I would also let it rest for 10-15 minutes before putting it in the oven....lets see how that works out. You are using pure pumpkin without any salt added in the can right? Salt can make a difference as well.  Let me know how the pie turns out Smiley
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Doug Varrieur
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« Reply #20 on: October 09, 2010, 04:58:54 PM »


I thought your carb count in the pumpkin you're using sounded high. I went back into our cabinet and Umpa bought Libbys brand 100% pure pumpkin....it's also 4 net carbs per 1/2 cup.
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umpa
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« Reply #21 on: October 09, 2010, 06:11:07 PM »


Net Carb Count for umpa's Pumpkin Bread
Egg whites 0
Xylitol 0
2 cups pumpkin 16
Soy flour  - 24
Flax Flour 0
Salt 0
Baking soda 0
Baking powder 2.4
Nutmeg - .66
Allspice 1.01
Cinnamon 1.2
Ground cloves 0
Total for recipe = 45 divided by 2 loaves 22.5
Approx. 20 slices per loaf 1.1 per slice
You could cut the carbs using other flours.I almost never use soy because its so high when you need large amounts,but its all I had.
« Last Edit: October 09, 2010, 06:15:48 PM by umpa » Logged
ShihTzuMom1
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« Reply #22 on: October 09, 2010, 07:38:42 PM »


Well, the pie smelled good and looks good, I won't know until tomorrow how it tastes.  As for the pumpkin bread, I'll just slice it and call it pumpkin fingers.  It does taste good, just a little higher in carbs than yours.  Next time I'll see if I can find Libby's' pumpkin instead of the E.D. Smith since the carb count is so different.  Sometimes in a small town there is not a lot of choice as far as brands.  I'll start looking way ahead next time I decide to bake.  Thanks for your help.
« Last Edit: October 09, 2010, 07:42:37 PM by Shihtzumom1 » Logged



Doug Varrieur
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« Reply #23 on: October 09, 2010, 08:50:25 PM »


You bet, that's what we're here for Smiley  Shake up the can of whip cream, you'll love your pie!
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« Reply #24 on: October 09, 2010, 10:03:02 PM »


I saw a good stash of Libby's 100% pure pumpkin today in Winston-Salem at a Lowe's Food Store so I bought two cans. I can't wait to make my pumpkin muffins again. They are so stinking yummy!!! I may use one can for the crustless pie, though. That sounds so good.
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umpa
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« Reply #25 on: October 10, 2010, 08:19:39 AM »


I love the muffin idea! Way to go owensmath. Wink
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Alex Cruz
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« Reply #26 on: October 22, 2011, 03:21:26 PM »


I wonder how it will come out with my zero carb coconut flour
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Alex


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« Reply #27 on: October 22, 2011, 03:28:23 PM »


I wonder how it will come out with my zero carb coconut flour


Hi Alex! Smiley

I imagine it would be good.
Give it a try and let us know how it turns out.
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« Reply #28 on: October 22, 2011, 07:15:53 PM »


Alex where did you get zero carb coconut flour? I have seen coconut flour but it is very high in carbs.
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Alex Cruz
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« Reply #29 on: October 22, 2011, 08:07:55 PM »


It's called Coconut secret. Raw unheated coconut flour.  It's says 8 carbs and 8 dietary fiber which makes its zero. I'm going to take a pic a post it.  Btw I bought at whole foods
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Alex


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