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Old December 1st, 2012, 02:40 AM posted to alt.support.diet.low-carb
Jean B.
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Posts: 75
Default How to achieve a crackle as in Rice Krispies

wrote:
On Nov 26, 11:18 am, Doug Freyburger wrote:
Jean B. wrote:

I am thinking about making protein bars. I confess that I have
eaten some divine Atkins bars, with hazelnuts and dark chocolate,
but I don't like consuming soy protein isolate. (I got those as
part of my storm supplies.) The chocolate and hazelnut are
obviously not a problem, but how can I get a satisfying crackle in
there? No, I don't think I want to use pork rinds in them...
although as I say that I am thinking I could try to do one small
bar (or splot) that way.

I've had chiffon cookies from Trader Joe. Egg is whipped to a foam then
baked to harden in the shape of a cookie. This could be done with
little or no sweetener.


Without sugar or a suitable substitute, all you'll have is
cooked egg whites. Sugar is what makes those cookies
hard. A substitute is polydextrose. But IMO, whether the
original or LC, they are not close to a substitute for protein
bars. They are like air puffs, iwth not much at all to them.





It would be about as delicate as a rice crispy.
Less delicate than popcorn, more delicate than pork rind foam.

The challenge after making the hardened egg foam would be keeping its
crisp in the bar recipe.


That wouldn't be the protein bar, just one component of it.