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I just made the revolution bread...and it didn't turn out so good. it was as flat as a piece of paper. Is there a reason this happened?
Help?
Help?
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Start Date: July 8 2009
Height: 5'6
BMI: 33
Starting Weight: 225
Goal Weight: 145 - 150 -
Re: Revolution bread
You need really stiff egg white (Really stiff)
And you must not over mix when you mix the yolk and egg whites together
But they can be tricky
Some people try muffin top pans to get better resultsStartdate: November 18, 2007. Female 5'2"
May Challenges 2010
Push-ups: 450/800
Abs: 850/1900
Squats: 650/1200
Lunges: 500/1000
Strength: 490/1200
Running: 50/100 km
2 Years on Atkins.................. President Challenge Medals earned
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Re: Revolution bread
Thank you...It was a pretty pathetic sight today but they still tasted ok!Start Date: July 8 2009
Height: 5'6
BMI: 33
Starting Weight: 225
Goal Weight: 145 - 150Comment
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Re: Revolution bread
I make mine as one big flat slab, using a baking tray with a silicone mat in it to stop it sticking, then I cut it into 6 pieces.
Wondering how to get 'most' of your net carbs from your induction veggies?
Take a look at the thread from the latest Veggie Challenge to see how others manage it!
Check out our Low Carb Recipes website and add to it!!
F/60 yrs/5ft 5.5" (Though due to collapsing vertebrae I am now only 5'3" - but I refuse to recalculate my BMI
)Comment
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Re: Revolution bread
wow, that looks great!Start Date: July 8 2009
Height: 5'6
BMI: 33
Starting Weight: 225
Goal Weight: 145 - 150Comment
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