I found multiple recipes on the Internet that are very similar. But I was not happy about how the noodles were holding together. I experimented replacing coconut flour with other ingredients like psyllium husk or add more eggs. But in the end, wheat gluten worked the best. This brings this great recipe to a whole new level. But just like the original, I would suggest making it fresh or it may turn slimy. You want to get oat fiber that doesn’t taste rancid and is a white flour color. Don’t get oat flour or it is not longer low carb. For Spätzle I use a hand press like a potato ricer. For noodles or spaghetti, I use the Kitchen Aid pasta attachment.
2 tbsp (18g) glucomannan powder
4 tbsp (24g) oat fiber
1 tbsp (12g) baking powder
1/2 tsp (3g) salt
1 tbsp (12g) wheat gluten
3/4 cup (180ml) water, hot
1 large egg
I heated the water for 1 minute in the microwave.
Add the egg and immediately the water and whisk vigorously and fast because it will pull together in seconds. Form a ball and place in your extruder to form the noodles. Press the noodles on a cutting board and let rest for 8 minutes. The glucomannan needs this time to stabilize.
Drop everything in nearly boiling water for 1 minute or shorter until done.
I use a frying spoon to move everything in cold water and then to a colander.
Amount Per Serving
% Daily Value *
Total Fat 3 g 4 %
Saturated Fat 1 g 4 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 108 mg 36 %
Sodium 715 mg 30 %
Potassium 3 mg 0 %
Total Carbohydrate 16 g 5 %
Dietary Fiber 15 g 60 %
Sugars 0 g
Protein 7 g 13 %
For 30 half’s. Cut all the eggs in 1/2 and select the 30 best looking half’s. Put the 30 egg half on tray and cover with plastic rap and chill.
Take 6 yokes and the remaining 3 egg whites and put in a food processor with mayo and mustard and vinegar, salt and pepper to taste. Blend everything and scrape the side and blend again. Mix up gelatin and water and heat for 10 to 30 seconds in microwave to dissolve the gelatin. Add to egg yoke mixture right away and mix up quickly. Put all in a piping bag and chill in fridge for 30 minutes. Pipe a generous amount of the egg yoke mix in each half and cover and chill again until ready. If not covered the egg yolk will dry out.
This recipes is a copycat Subway roll.
236ml or 1 cup fat free milk
236ml or 1 cup water (if the low carb mix is not used only 1/2 water)
195g or 1.5 cup whole wheat flour)
195g or 1.5 cup white whole wheat flour
180g or 1.5 cup low carb mix (1/3 coconut flour, 1/3 almond flour, 1/3 sifted carbquick mix (to remove the palm fat)) or 195g or 1.5 cup white whole wheat or whole wheat flour
14g or two packs yeast
24g or 2 tbs sugar
8g or 1.5 tbsp salt
only if you have:
1 tbsp gluten
1 tbsp dough conditioner
Proof for 1 to 2 hours and bake for 17-20 minutes at 325F (162C) in a convection oven. I guess in a normal oven you will need to back it at 350F (177C)
1 serving 1/2 roll
add all the wet stuff in a large measuring cup.
add all the dry stuff in a mixing bowl
let the dough hook make a round indentation in the dry stuff.
stop and add the wet stuff, start and let everything pull together
let knead for 10 to 15 minutes
weigh the dough and divide in equal 5 pieces
lightly flour each piece and roll out and roll to a 11″ baguette type form
tag the seam on the bottom and roll the end in
lay in backing form and spray lightly with water and cut 4 diagonal insertions
turn your oven to proof and bring a large pan water to a rolling boil
put the pan in the bottom of the oven and the bread in the middle and close the door
let proof for 1 hour or until it has the right size
remove the water pan and proofed bread from the oven
heat the oven to 325F or 162C
put the bread in the oven for 17 to 20 minutes
remove bread from oven and let cool down
The stuff I do and the stuff I like…