I don't think so. I've used xanthan gum before. The idea behind the crêpe is to make it crispy on the outside and tender (almost omelet like) on the inside and filled with pork, shrimp, beansprouts, scallions, and mushrooms. You eat it by cutting small portions and wrapping them in lettuce leaves with mint or basil, cilantro, and cucumber, then dipping into a sauce of fish sauce, lime juice, water, chilies, and a touch of sweetener to balance out the flavors. When we made them last night with a combination of rice and almond flours, they turned very mushy and never got crispy on the bottom. I have a feeling this will be one of those things that I'll just have to limit my consumption of even though they are delicious and except for the crêpes, pretty low in carbohydrates.
From: E Marleena Alkire
Sent: Tuesday, October 23, 2012 3:55 PM
To: Healthy_Recipes_For_Diabetic_Friends@yahoogroups.com
Subject: RE: [Healthy_Recipes_For_Diabetic_Friends] Bánh Xèo
Check out this website she uses a lot of almond flour in her recipes
http://www.elanaspantry.com/
Sorry they didn't work out. I wonder if you add in a binder like xanthan gum or even gelatin (the unflavored kind) if that would have made a difference?
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