Bill O'Meally a écrit :
On 2011-04-05 05:30:52 -0500, Hueyduck said:



I've never noticed that particular aroma, but perhaps that is because I
modified the recipe almost from the start.
-
I don't think this is related.
I get the same flavour whenever I have too much egg along with too much
baking powder. But here, they are quite essential, so I don't know wich
one to cut.
-
I did not like the texture
the first time I made it, so I substituted some wheat protein isolate
for some of the flax meal. This added protein allowed me to cut back on
the eggs. Here's the recipe with my changes.
-
Isn't wheat protein simply... gluten? )
In that case, I have some, and I might try your recipie.


[] = My changes. The WPI makes for a more glutinous, breadlike texture,
and adds a "wheaty" flavor, without increasing the carb count. The added
protein also decreased the number of eggs required. Curiously, I diod
not have to adjust the liquids.

Strange point, the liquids one.
I will try your recipie and tell you if it helped or not.

Ingredients:
(...)

• 1-2 Tablespoons sugar equivalent from artificial sweetener
[Use liquid Splenda]

did you find that this ingredient was really usefull? I remember the
first time I tried this recipie, I did'nt like the sweetness that much.

• 1/3 cup oil

out of curiosity, wich one do you use?
I tried refined canola (not the raw organic stuff, wich couldnot be
cooked, but the refined canola oil, wich supports 180°C/350°F without a
problem.

I think I'll try olive oil and, in another batch, "cleared" butter (I
don't know the proper english term: I want to talk about the butter from
wich the protein and water has been removed)

Thanks for your answer.

Huey