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    You are in: Home / Community Forums / Low Carb Cooking / Low carb sub for "binders" (breadcrumbs, etc) for
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    Low carb sub for "binders" (breadcrumbs, etc) for

    Smilynn
    Tue Jan 11, 2011 5:57 pm
    Food.com Groupie
    What could I substitute for breadcrumbs in recipes like meatloaf, salmon croquettes, meatballs, etc?
    Karyl Lee
    Wed Jan 12, 2011 7:23 am
    Forum Host
    Hi-welcome to low-carb!
    The short answer would probably be almond "flour" which is just very finely ground almonds. Here also is a link to a site the evaluates various low-carb products and provides some significant information as well:
    product review for low carb foods
    Panda Rose
    Sat Jan 15, 2011 4:41 am
    Food.com Groupie
    I used cooked mashed aubergine ( eggplant) in my meatballs. Some people use ricotta but I prefer the aubergine. Almond flour is also good, but gives a "flavour"
    Beverly292
    Sat Jan 22, 2011 10:55 am
    Food.com Groupie
    Ground up pork rinds! They are great for fillers and for breading foods. And no carbs.
    Sheynath
    Sat Jan 22, 2011 4:18 pm
    Food.com Groupie
    I also use ground up pork rinds and sometimes parmesan cheese. And sometimes I combine the pork rind dust and parmesan cheese together. It depends on the recipe.

    Both the pork rinds and the cheese can be salty so you will want to check your seasonings and adjust the salt accordingly.

    50-50 pork rinds and parmesan also makes a good "breading" for things like chicken fingers and fish sticks.
    peachy_pie
    Thu Feb 24, 2011 8:42 pm
    Food.com Groupie
    Wow, I struggle to understand how ground pork rind can be healthier than breadcrumbs! I've used ground flaxseed, almond meal or wheatgerm with varied success - the wheatgerm is pretty good for breading things, while the flaxseed is great for binding meatloaves or meatballs.
    Low Carb for Life
    Thu Sep 29, 2011 5:07 pm
    Newbie "Fry Cook" Poster
    I combine ground flax seeds and nutritional yeast (in which I have seasoned. I keep a jar in my cupboard.)

    I use this mixture to coat any protein I want to saute...including tofu.
    I also use it as a binder in meatballs etc.... icon_biggrin.gif
    Chef bbwlc
    Thu Dec 22, 2011 5:46 pm
    Regular "Line Cook" Poster
    Depending on your goals (like south beach vs. atkins style) you can use various alternates to bread crumbs. It also depends on what you want to make. For meatballs/loaf you probably don't really need a binder unless you add liquid type seasonings. Bread was really a stretcher not a binder. If you do want a binder you can use something like eggs/egg whites, oatmeal (small amounts use PLAIN non sugared and not instant), flax. If you want a stretcher you can use low carb bread and make your own. You can also add veggies to make the loaf less dense and to stretch the meat out.
    Amberngriffinco
    Wed Jan 11, 2012 12:45 am
    Food.com Groupie
    hi fiber mashed up beans!!!!!!!!!!

    chicharonnes - fried pork skins

    coconut flakes NSA

    cottage or farmers cheese??
    cowboyjunkie
    Sun Nov 24, 2013 11:07 am
    Semi-Experienced "Sous Chef" Poster
    Do you make your own or are they available at the shops? I live in the UK and have never heard of them crushed up pork rinds!
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