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Coconut flour
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<blockquote data-quote="Grazer" data-source="post: 293942" data-attributes="member: 31362"><p>I've used carbalose a lot. They list the carbs somewhat strangely a bit like the american way, but overall it is supposed to be 80% lower in carbs. certainly is very good for my Bgs. </p><p>Cooking with it, I find I get MUCH better results if I mix about 80% carbalose with 20% normal flour. Raises the carbs a bit, but not much. Improves the flavour and consistency too.</p><p>You also have to use a little more water and ideally cook at a slightly lower temperature for longer.</p><p>Finally, if you do something like a pizza base with it, you have to use twice as much yeast. So with yorkies you probably have to use a rising agent. </p><p>Experimenting, I get quite good results now.</p></blockquote><p></p>
[QUOTE="Grazer, post: 293942, member: 31362"] I've used carbalose a lot. They list the carbs somewhat strangely a bit like the american way, but overall it is supposed to be 80% lower in carbs. certainly is very good for my Bgs. Cooking with it, I find I get MUCH better results if I mix about 80% carbalose with 20% normal flour. Raises the carbs a bit, but not much. Improves the flavour and consistency too. You also have to use a little more water and ideally cook at a slightly lower temperature for longer. Finally, if you do something like a pizza base with it, you have to use twice as much yeast. So with yorkies you probably have to use a rising agent. Experimenting, I get quite good results now. [/QUOTE]
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