I actually went home and read the label and this one that I bought was a low carb protein powder ... WHEW! So, Again I tried to make the pizzelle doegh and again it came out too thick. So, I decided to make the recipe as it called for in the recipe book - regular flour although I used Xylitol and I bought JUMBO eggs. And, now I see how the dough is supposed to look - very beautiful and a great deal thinner than the one I was making. So, my last attempt to make low carb pizzelles is coming to an end I feel. As I now know how the dough is supposed to look, I can adjust my recipe - I was using farm fresh medium eggs and will now use jumbo eggs. Will also use Soy Flour and Soy Protein Powder. Forget just using the egg whites, cause I feel the natural egg state lends to the taste (although I could be wrong here - but please don't burst my bubble). My goal is to make two dozen pizzelles for each person at work (small office) for Christmas. Wish me a great deal of luck, as this will be my fourth attempt and I am getting tired of this....lol!!! BUT, in the end if it all works out it will be worth the effort.
