Carb friendly sub for flour???

[TLu]

I have been watching my carb intake for a while now (over 3 months) and have found recipes I'd like to try but they have a small amount of flour. Any ideas for a good sub? I may try them without a sub but thought I'd ask here first.

[mayness]

It depends on the recipe. A few examples:

If it's there for thickening a sauce/soup, you can use arrowroot powder instead, or rely on stock or cream to get thicker as they reduce.

If it's making a coating on something that you're going to fry, soy flour or coconut flour are lower in carbs and usually work.

If it's for texture in a baked egg dish like a souffle/clafouti, either soy, coconut, or a nut flour (almond is the easiest to find and probably the lowest in carbs).

[TLu]

Thanks, will look up what arrowroot powder is. I would like to make eggplant meatballs and will sub soy or almond flour for that. Appreciate it!

[Karyl Lee]

Consider also the serving size and how much additional carb is changed by subbing. If the difference is slight enough, I am not sure I'd make the substitution. Some foods rely heavily on that small flour amount to bind things together. You might even be able to do something with egg white powder, if there are eggs in it already.

[TLu]

Great idea, that's why I love these forums. Always others with great suggestions, thanks!

[Chef bbwlc]

you can also try flax meal for something like a dough.
if you are looking for thickeners then you can use vegetable gums such as guar gum, xantham gum. you can also used pureed veggies to thicken or egg yolk.