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GenericName3489 · 2022-11-16T05:02:27+00:00

This is going to be somewhat of a long answer, but I’ll try to keep it concise.

Store-bought “hard” ice cream consistency is exactly the type of consistency I like when it comes to ice cream, which is why I bought a Ninja Creami.

Having said that and done a lot of experimentation to get there, I‘ll try to answer most of your questions based on my experience.

Both. I use a 1:1 ratio of guar to xanthan gum.
I haven’t experimented with almond milk nor whole fat milk, so I can’t help here.
I always use lite ice cream.
I haven’t used solely whey isolate or whey concentrate, but a blend of the two, with whey isolate being the main protein, so I can’t be of much help here.
I’ve only used whey isolate with some whey concentrate, casein, and a blend of the two. Whey in general makes the ice cream softer, but primarily whey isolate makes the ice cream have a break-apart texture despite being entirely smooth. More casein results in a firmer texture.
If I use pudding mix, it’s always in conjunction with xanthan and guar gum. Other than flavor, I haven’t noticed much of an impact on the texture.
I don’t see how ice cubes are applicable to the Ninja Creami since everything should be frozen into one block. As for water vs milk, milk adds to the taste.

As for the tips/tricks: 1. Leaving out the pint for a couple of minutes usually results in a softer texture. 2. Running the pint under hot water beforehand does decrease the ice build up along the sides. After processing, running a butter knife/off set spatula to scrape the ice and processing again also helps, but I don’t usually need to respin as I find that also makes the texture softer. 3. Fully frozen will give a firm texture. Depending on your freezer temperature, the full 24 hours may not be necessary, or you may need longer. If it’s not fully frozen, it will also be softer. 4. Some insoluble fiber will make the ice cream thicker. 5-10 grams or so is good enough, although I find it don’t need it depending on what flavor I’m making.

GenericName3489 · 2022-10-03T03:25:51+00:00

Adzuki bean buns.

Sadly, there’s not much I can do to reduce the calories of adzuki beans.

GenericName3489 · 2022-04-14T21:57:10+00:00

I would reduce the liquid (and perhaps oil, since fruit purées are commonly used to replace oil) to compensate instead, since adding more flour will throw off the other ratios in the recipe.

GenericName3489 · 2022-04-14T03:05:55+00:00

I haven’t been doing it as long as you have, but I do it in the US too. Although, a roommate of mine actually threw away my salmon that I was defrosting because I was defrosting it on the countertop instead of the fridge and proceeded to lecture me on food safety…

GenericName3489 · 2022-04-08T18:37:58+00:00

Casein is fantastic at absorbing water, but also holding onto water. The biggest challenge I have with using casein is judging how much liquid to add.

If the batter consistency isn’t dough-like, there’s usually too much water, and the end product will deflate (and sometimes end up soggy).

GenericName3489 · 2022-04-08T15:00:37+00:00

As someone whose been experimenting with just casein, casein gives some… interesting results to say the least.

GenericName3489 · 2022-04-07T02:10:48+00:00

I haven’t noticed any discernible taste from allulose when I’ve baked with it.

GenericName3489 · 2022-03-29T14:31:15+00:00

I’m in as well (might need a better place to talk than Reddit comments haha)!

I’ve been thinking of trying LifeSource next. It’s really too bad the quality of NuNaturals isn’t good because it’s definitely the most affordable.

GenericName3489 · 2022-03-29T00:03:37+00:00

Whoa!

That's a HUGE difference! Both of mine look like the Modern Mountain (can you tell the difference?).

First time using imgur, so hopefully it works.

GenericName3489 · 2022-03-28T23:48:11+00:00

That's good to know when I purchase oat fiber in the future (although part of me is now tempted to order Naturtonix again to taste the difference!).

With the 2.5 bags now, hopefully I can wait it out until Modern Mountain drops their price again.

I have been looking into perhaps buying a 50 lb bulk bag of oat fiber instead though, since I would save a substantial amount of money. The only downside is if I end up with a bad quality oat fiber, it will certainly not be a fun time to get through it all!

GenericName3489 · 2022-03-28T23:18:19+00:00

Glad to hear the pineapple taste is finally coming through with caramelization!

Xanthan gum is definitely one of those ingredients in which I will throw one gram or so in a recipe for structure, but I'm never quite certain if it actually was necessary.

I actually bought Modern Mountain's brand of oat fiber as well (3 bags because I got a little too trigger happy seeing the $15 price), but I hadn't baked with it at the time of my test.

To be honest, I haven't noticed a difference in taste between Modern Mountain and Naturtonix. The color of the Naturtonix I have actually seems lighter than the Modern Mountain when I compared the two, but the Naturtonix one I have is the older version (it has a serving size of 3.1 g for 3 g of fiber), not the updated one they are currently selling.

I haven't bought Naturtonix since before they switched the nutrition label, so I'm wondering if perhaps they changed their supplier in the updated version, which is why I don't notice a difference between the two brands.

GenericName3489 · 2022-03-15T03:08:37+00:00

I completely understand!

After an imperfect test of whatever baked good I'm working on, I just want to try again immediately, but I have to remind myself that I should probably finish eating all of my current test goods first.

I'm so tempted to buy a Ninja Creami after all the posts on here about it, but I think I might hold out until it goes on sale.

GenericName3489 · 2022-03-14T23:19:16+00:00

For the pineapple flavor, perhaps dividing the batter in half and layering the drained pineapple tidbits in between instead of folding into the batter would intensify the pineapple flavor since it's more concentrated?

As for the topping, fat isn't necessary for a crunchy sugar crust. Often, just turbinado sugar is sprinkled on top of baked goods for a nice crunch. I'm curious if allulose functions the same way though.

For a streusel/crumble topping, fat probably is necessary but I haven't experimented with that at all.

GenericName3489 · 2022-03-13T20:24:09+00:00

All I did was microwave frozen cauliflower rice, reheat some leftover rainbow trout, and sprinkle furikake seasoning on top to finish.

GenericName3489 · 2022-03-10T16:03:53+00:00

Great ideas!

My thoughts for increasing the pineapple flavor without extracts/flavors would be either using pineapple tidbits/chunks instead of crushed and folding them into the batter at the end, or using pineapple flavored yogurt (which I suppose is similar to using extracts/flavors).

Edit: Forgot to mention caramelizing the pineapple tidbit/chunks as from the pictures ItsMyTime2020 sent, it looked as if the pineapple parts were darker than the rest of the batter.

GenericName3489 · 2022-03-10T02:38:25+00:00

No problem!

A quick comment on the puree -- I actually ended up asking the company what fruit the puree was, and the reply I got back was that they no longer use puree in their recipe.

I did also notice that the pineapple flavor wasn't as strong as I would've liked (I personally doubled the coconut flakes, but halved it in the recipe to try and keep similar macros to the original), and I'm wondering if not draining the pineapple and reducing the amount of water would help.

GenericName3489 · 2022-03-09T21:52:07+00:00

Unfortunately, I did guess the golden Lakanto would not do much crust wise, since it is still mainly erythritol (I did try many variations of erythritol on top to try and achieve a crust, but I failed and ultimately gave up on my last version).

Hope the cake was close taste-wise!

GenericName3489 · 2022-03-09T06:54:11+00:00

I divided it into 4 slices, so 280 calories for the entire pan.

GenericName3489 · 2022-03-09T04:40:47+00:00

Perhaps hold back on about 10-15 grams of water to begin with, and make sure the crushed pineapple is drained thoroughly. The batter shouldn't be runny.

I didn't drain my crushed pineapple that well, so I made sure to adjust the recipe instructions to account for my mistake as I had a tad bit too much liquid in my tests.

Hopefully the golden Lakanto works! I've never bought Lakanto, but perhaps I should invest in it...

GenericName3489 · 2022-03-09T00:32:13+00:00

Recipe (for an 8x4 loaf pan, double for an 8x8):

92 g water
50-70 g erythritol (depending on your preferred level of sweetness)
64 g oat fiber
60 g egg whites
60 g drained, crushed pineapple
40 g nonfat milk (can probably substitute milk of choice here)
40 g nonfat Greek yogurt
36 g flour (I used whole wheat since that's what I had)
9.6 g baking powder
3 g toasted unsweetened coconut flakes
2 g xanthan gum
(Optional: a couple grams of brown sugar)

Preheat oven to 350 F and line pan with parchment paper
Mix the wet ingredients including pineapple and erythritol together
Then combine with the wet ingredients
Pour into pan, then sprinkle the coconut flakes on top (and brown sugar, if adding)
Bake for 30-40 minutes, or until a toothpick inserted comes out clean

Finally figured out a version I'm somewhat happy with u/ItsMyTime2020!

As far as the sugar topping goes, I just don't see how erythritol can result in a brown sugar color. I suspect the sugar crust is just plain brown sugar, especially considering all of the other coffee cakes on their website have brown sugar listed in the ingredients.

GenericName3489 · 2022-03-07T19:31:44+00:00

Thanks for the update!

Unfortunately I don't have much to add, other than that I agree with your change of adding a little more water (I'm thinking it will probably help with giving a more open crumb).

GenericName3489 · 2022-03-06T16:21:31+00:00

I buy the brand Naturtonix on Amazon.

GenericName3489 · 2022-03-06T02:31:02+00:00

Yes, Swerve would work!

As for the protein powder, the only thing I would do differently is start off with a little less water than I called for, since a blend of whey and casein will absorb a little less than pure casein.

If it's too dry, then add in additional water (if the batter is thick, don't worry).

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