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    You are in: Home / Community Forums / Diabetic Cooking / Cooking flour?
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    Cooking flour?

    dota
    Tue Jan 08, 2013 9:47 pm
    Newbie "Fry Cook" Poster
    Hi all,

    My husband and I are trying a low GI/GL low carb diet to make sure we both don't end up with diabetes and me no insulin resistance.

    Soooo, with all that said I love baking and just found a recipe for bread made with zucchini, however it won't work without a flour and I don't know any Low GI/GL flour that works. I just saw something online about coconut flour, but I don't see a GI/GL number so I need something with a concrete number that actually is on a list.

    I'd also love to use the flour in all baking recipes. I could use coconut flour but don't know if I can use it and if so how much.

    Any suggestions? icon_cool.gif
    PaulaG
    Wed Jan 09, 2013 8:21 am
    Forum Host
    Hi dota. Thanks much for stopping by. I am gluten sensitive and use alternative flours in a lot of my baking. I particularly like almond meal flour but is very expensive. I have used coconut flour in conjunction with other flours. It has a high moisture content and should not be used alone in a recipe.

    If you are not gluten sensitive you might want to try spelt. Buckwheat is also a good alternative. There are so many alternatives grains. I found this and thought it might be a good starting point.

    http://www.dummies.com/how-to/content/how-to-replace-highglycemic-grains-with-lowglycemi.html
    dota
    Wed Jan 09, 2013 10:58 am
    Newbie "Fry Cook" Poster
    Thanks Paula,

    I'll use the almond meal flour with coconut flour since I;m staying away from any wheat products.

    ~dota
    PaulaG
    Wed Jan 09, 2013 3:19 pm
    Forum Host
    You might want to try buckwheat. Inspire of the name it is not whet.
    Amberngriffinco
    Wed Jan 09, 2013 7:02 pm
    Food.com Groupie
    coconut?

    garbanzo (which is VERY high in fiber, lower in carbohydrates )

    soy ?

    almond ?
    PaulaG
    Wed Jan 09, 2013 7:32 pm
    Forum Host
    Amberngriffinco wrote:
    coconut?

    garbanzo (which is VERY high in fiber, lower in carbohydrates )

    soy ?

    almond ?


    Hi Amber. I'm not sure what you are asking?
    Alisathomash
    Fri Feb 15, 2013 9:38 am
    Newbie "Fry Cook" Poster
    You can substitute wheat flour used in recipes for cakes, cookies, muffins, pancakes, and even bread with spelt flour, buck wheat, Quinoa and barley. These are rich in protein, B vitamin, potassium, and iron content than other varieties of wheat, giving it a nutritional edge
    Amberngriffinco
    Fri Feb 15, 2013 3:51 pm
    Food.com Groupie
    PaulaG wrote:
    Amberngriffinco wrote:
    coconut?

    garbanzo (which is VERY high in fiber, lower in carbohydrates )

    soy ?

    almond ?


    Hi Amber. I'm not sure what you are asking?



    those r other flours you can use.
    PaulaG
    Sat Feb 16, 2013 7:24 pm
    Forum Host
    Ah, thank you much. Now I understand.
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