SueJB
Well-Known Member
What do you eat with curry?
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Baking with coconut flour and almond flour
- Thread starter Orangeteddy
- Start Date
Me ? I have a chicken tikka main course with a side dish that my local does called keema sag (minced lamb with spinach). I usually cook up some more spinach at home in butter with some hot curry powder and add yoghurt to that. When the takeaway arrives I chuck it all in the pan together and mix it up. I might also add an aubergine dish if I'm feeling extra peckish. Brinjal bahji.
If I'm eating out then i'll have a tandoori mixed grill with some green veg side dish like a saag paneer, mushroom bahji. The great thing about it is if you don't have rice or bread you don't get that dreadful "stuffed" feeling when you have finished and I can eat all of what I order.
SueJB
Well-Known Member
I knew I could rely on you for some good ideas, many thanks
Well eating is one of my joys!
caroline_92
Well-Known Member
On the cup issue - I find a quick google does the trick, if you put in the ingredient you are using. eg weight of 1 cup of ground almonds (almond flour). Answer = 100g.
I print recipes from the internet so I have a hard copy and then write all over the ones that work with the relevant weights, keeping my favourites in a folder in my kitchen!
I print recipes from the internet so I have a hard copy and then write all over the ones that work with the relevant weights, keeping my favourites in a folder in my kitchen!
Key_master_
Well-Known Member
- Messages
- 223
- Type of diabetes
- Type 1
I’ve got some awesome recipes from diabetic good baking.com it’s soneones baking blog. She uses mostly almond flour though. I went thru the coconut phase. Tried the pancakes, first time wasn’t enough liquid worked from the recipe, next time I went all chef on it and experimented till I got a batter by added way less flour. Cooked them, kept shape and stayed together, tasted horrid.
I had a good result making muffins and scones from coconut flour, take a lot of eggs though and are really heavy as I hadn’t had anything of the sort after switching to Bernstein’s approach they were edible and I kind of enjoyed them.
On to almond flour, or ground almonds as is cheaper, I’ve made some fantastic cakes with it. No added sugar red velvet, cream coating is to die for. I’ve even made a triple layered no added sugar Black Forest gateau for my birthday. Muffins actually rise now with this, never with the coconut flour. Savoury cheese scones come out lovely just don’t bake them too long. If you want the recipes I’ve got them on my it won’t diabeat us site here, just look under the sweet treats. https://itwontdiabeatus.wordpress.com/
Most of them I got from here and there’s plenty more I haven’t tried.
http://www.diabeticgoodbaking.com/?m=1
Happy baking everyone..
my conversion chart says 128g for a cup of dried goods like flours.
I simply open up the page and go thru each ingredient in the list and quickly change it myself using this chart http://dish.allrecipes.com/cup-to-gram-conversions/
Takes seconds and you just keep the hard copy you make. After a while you start doing it in your head after remembering a few.
Mr_Pot
Well-Known Member
I make rolls every week. The recipe used cups which I bought, measured out the ingredients and converted to grams. I never weigh anything, I just use the cups. Volume is a stupid idea but very convenient.
I really don’t get cups. On one converter I came across they described the equivalent cups to grams as ‘tightly packed’. Well one person’s idea of tightly packed could be so different to someone else’s!
- Messages
- 14,295
- Type of diabetes
- I reversed my Type 2
- Treatment type
- Diet only
I agree that cups are a standard size, as are tablespoons etc.
Regarding conversions and making adjustments/notes, I use CopyMeThat to save all my recipes.
It's an online sire, with lots of recipes itself, however, it does allow you to copy and save recipes from any site into your own account. It also allows you to adjust the text of the recipe, including the amounts, and even remove ingredients if you prefer to leave something out.
You can add tags to your recipe, to make it easier to search for within your account, but also allows you to mark up recipes you have actually made.
When cooking to a recipe in CopyMeThat, I use my iPad in the kitchen to view the recipe. I also have the app on my phone, which means I can check I have everything I need, should I either not remember or have failed to make a list. Ahem.
You could even save recipes you see posted on here into it, although there's a wrinkle to copying from a site like this.
I love it.
caroline_92
Well-Known Member
I also use the Paprika app, as well as old fashioned paper, which is another app that allows you to download (and edit) recipes or add recipes manually. I have just given it to my son who went off to uni last year, so he can access all our favourite family recipesI agree that cups are a standard size, as are tablespoons etc.
Regarding conversions and making adjustments/notes, I use CopyMeThat to save all my recipes.
It's an online sire, with lots of recipes itself, however, it does allow you to copy and save recipes from any site into your own account. It also allows you to adjust the text of the recipe, including the amounts, and even remove ingredients if you prefer to leave something out.
You can add tags to your recipe, to make it easier to search for within your account, but also allows you to mark up recipes you have actually made.
When cooking to a recipe in CopyMeThat, I use my iPad in the kitchen to view the recipe. I also have the app on my phone, which means I can check I have everything I need, should I either not remember or have failed to make a list. Ahem.
You could even save recipes you see posted on here into it, although there's a wrinkle to copying from a site like this.
I love it.
- Messages
- 14,295
- Type of diabetes
- I reversed my Type 2
- Treatment type
- Diet only
I also use the Paprika app, as well as old fashioned paper, which is another app that allows you to download (and edit) recipes or add recipes manually. I have just given it to my son who went off to uni last year, so he can access all our favourite family recipes
Yes, I understand Paprika is similar. My OH and I each have separate account, but "follow" each other to access the faves. I just don't bother with too much of the carb-tastic stuff.
archersuz
Well-Known Member
- Messages
- 1,212
- Type of diabetes
- Type 2
Can anyone explain to me how truvia can be calorie free yet have 99g carb per 100g? Is it a suitable alternative to sugar or not? Surely it has the same number of carbs? Other artificial sweetners seem to be lower carb. Which one should I use?
It’s the same with Splenda, took me a while to get my head around this too. I’ll see if I can explain. One teaspoon of sugar contains way more carbs compared to one teaspoon of Splenda because the one teaspoon of Splenda weighs a lot less. Yet one teaspoon of Splenda provides the same amount of sweetness as one teaspoon of sugar.
So in this case the American cup sizes would make sense as you could just substitute the same volume of Splenda for sugar. I hope that makes sense!
Mr_Pot
Well-Known Member
Although it is chemically carbohydrate it is not broken down to glucose by digestion.
I made a successful strawberry crumble this weekend using ground almonds, Splenda and butter, turned out really nice though I say it myself
SueJB
Well-Known Member
Not bad but need more liquid
Sue192
Well-Known Member
It's the ml for the hard stuff that gets me too. 60ml of butter? I just convert it into 3-ish ounces of butter and it seems to work. Diet Doctor has quite a few mls when US measurements are converted to metric. As for packing-down, I don't but make sure the cheese/whatever is up to the rim. That seems to work too. So far!I had a bit of a rant the other day about cups. My recipe specified 1 1/2 cups cheese
