On Sep 18, 9:01 pm, Ed <[email hidden]>
Quoted message said:Me said:Hi all,
I wonder if anyone can advise me as to which substitute for flour is most
appropriate for which type of foods. I see in George Stella's first book he
uses soy flour and wheat or oat bran, many people say they use almond meal
and I believe there is a comment by Dr Atkins to use protein powder if you
aren't using his low carb baking mix. Are all of these alternatives
interchangeable for any type of food or is one more suited for pizza dough
and breads and another more suited for something sweeter? Is it all just a
matter of personal taste or is there some rule to using flour substitutes?
I am especially interested in which low carb flour substitute would make a
good white sauce. I really want to make cauliflower and cheese similar to
baked macaroni and cheese made with white sauce.Quoted message said:Any help would be very much appreciated.
Quoted message said:Rebecca
Quoted message said:reply to newsgroup or sun89121 at cox dot net.
If you have an Indian Grocery available, try Besan which is Chickpea
Flour. It is about half the carbs of wheat flour. As a type 2 diabetic
I can have cookies made with Besan and waffles too. It also works great
for thickening sauces. Cook it well to reduce any unwanted flavor.I use Besan for coating chicken and fish for frying-a real occasional
treat.New to group-Ed
I used coconut flour in cookies and they came out great. Just don't
eat too many at once. It has a sort of laxative effect.
Rebecca J.