Biotest

Almond Flour Spinach Roll


#1

I’m not going to lie and say this came out good, actually I screwed up the dough so bad that it came out the consistency of corn bread. The crust was so dense it took away from the taste of the chicken, spinach, cheese and sauce.

This leads me to my point, Chris or anyone, do you have a lighter more pliable almond flour dough that can be used more for pizza and tortillas than for breads and pastries. I’d like to keep messing around with the consistencies but at $6.99/lb I’d rather see if anyone had a tested recipe.

Thanks

AD


#2

Great idea on the spinach roll!

Did you use this recipe? http://velocity.t-nation.com/free_online_forum/diet_blog_hammer_velocity_shugart/lowcarb_flatbread_pizza_crust


#3

[quote]Chris Shugart wrote:
Great idea on the spinach roll!

Did you use this recipe? http://velocity.T-Nation.com/free_online_forum/diet_blog_hammer_velocity_shugart/lowcarb_flatbread_pizza_crust

[/quote]

I didnt.

I started with a pizza dough recipe I found online, tried to incorporate your almond flour bread recipe, got all screwed up, went into mad scientist mode then ended up with this.

I can’t wait to try the recipe you posted, it looks great. Then hopefully I can follow up with my quesadilla and calzone recipes.


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