Have you heard of Pofiber? A lot of Scandinavian food bloggers have been raving about it for quite some time and it seems to be the solution to many of the challenges there are to LCHF and LC baking. Bread tend to be on the sweeter side when baking with almond and coconut flour, (even if it makes cakes taste delicious). And there is always the challenge of getting anything crisp.
I have seeked high and low but I have not been able to find Pofiber anywhere in the UK, so the last time I was in Copenhagen I bought a couple of boxes. So far I have only tried one recipe which I found on a Danish bloggers’ website; Hjemme hos Xenia.
A few facts about Pofiber:
- made from dried potato fiber, only 12g carbohydrate/100g
- can be used for all types of baking and cooking, including bread, pastries and for breading
- binds large amounts of liquid
- neutral taste and colour
This is the only link I could find in English – Pofiber. Not much additional information on the site, I’m afraid.
100 ml (1 dl) double cream
100 ml (1 dl) water
50g grated cheese (I used cheddar)
2 tbsp Husk
150 ml (1.5 dl or 45g) pofiber
1 tsp baking powder
1 tsp salt
Oil (I used olive oil)
Mix cream, water, egg and grated cheese. Then add the dry ingredients and whisk well. Let the dough rest for about 10 minutes. Divide the dough into four 4 pieces. Brush a sheet of greaseproof baking paper with a little bit of oil and roll one piece of the dough between this and another piece of baking paper, as thin as you can. Heat up a frying pan; use 2 if you’re good at multitasking. Peel the top piece of the baking paper off – I could not get both pieces off mine before I had fried them on one side, so I put them in the pan with one piece of baking paper sitting on. Let me know if you have better luck and how you did it?
Fry the tortillas in the hot frying pan over medium-high heat for a few minutes on each side, until golden and firm.
I was pleasantly surprised about the flavour and in particular the texture, it tasted savory and was crisp. So definitely looking forward to trying this in pizza, pies etc.