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    You are in: Home / Community Forums / Low Carb Cooking / Carb friendly sub for flour???
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    Carb friendly sub for flour???

    Mon Jul 26, 2010 12:40 pm Groupie
    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.
    Mon Jul 26, 2010 2:10 pm Groupie
    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).
    Mon Jul 26, 2010 2:42 pm Groupie
    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
    Mon Jul 26, 2010 4:23 pm
    Forum Host
    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.
    Mon Jul 26, 2010 8:14 pm Groupie
    Great idea, that's why I love these forums. Always others with great suggestions, thanks!
    Chef bbwlc
    Mon Aug 02, 2010 11:58 pm
    Regular "Line Cook" Poster
    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.
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