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Any low carb flour substitutes without nuts?
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<blockquote data-quote="Bittern" data-source="post: 2362627" data-attributes="member: 315804"><p>These should get you going, sorry it's so long.</p><p></p><p>For bread try:</p><p>1.0 cups (<strong>160</strong>grm) wheat gluten (22g carbs)</p><p>1.0 cups (<strong>90</strong>grm) soy flour (22g carbs)</p><p>0.5 cups (<strong>25</strong>grm) wheat bran (1.5g carbs)</p><p>0.5 cup (<strong>76</strong>grm) wheat flour (40g carbs)</p><p>1.5 cups water</p><p>7g sachet fast action yeast</p><p>salt, to taste (0.5-1 tsp I'd guess)</p><p>1 tsp sugar (gets used up by the yeast) not used with sourdough</p><p>glug of olive oil </p><p></p><p><strong>About 85.5g carb in total</strong></p><p>Using sourdough can just about double this</p><p>Weight about 1680g</p><p>Weight/slice about 41g</p><p>Carbs./slice about 2 carbs</p><p>Sourdough Carbs./slice about 4carbs</p><p></p><p>For cakes try:</p><p>Yield: 8 servings</p><ul> <li data-xf-list-type="ul">1 ½ cups fine almond flour (170grm)</li> <li data-xf-list-type="ul">¼ cup cocoa powder(30)</li> <li data-xf-list-type="ul">2 tbsp dutch cocoa or additional regular</li> <li data-xf-list-type="ul">2 ¼ tsp baking powder</li> <li data-xf-list-type="ul">½ tsp salt</li> <li data-xf-list-type="ul">1/3 cup water or milk of choice</li> <li data-xf-list-type="ul">3 eggs</li> <li data-xf-list-type="ul">1/3 cup granulated erythritol or regular sugar</li> <li data-xf-list-type="ul">1 1/2 tsp pure vanilla extract</li> </ul><p><strong>Instructions</strong></p><p>Preheat oven to 180C (350 F). Grease an 8-inch pan, and line with parchment. Stir all ingredients together very well, then spread into the pan. If needed, use a second sheet of parchment to smooth down. Bake 14 minutes on the centre rack (some ovens require more baking time, so continue cooking until firm if needed). Let cool completely before frosting.180</p><p></p><p><strong>Chocolate Cream Cheese Frosting</strong></p><p>50 grm cocoa powder</p><p>optional 56 grm melted chocolate</p><p>230 grm cream cheese or vegan cream cheese</p><p>57 grm butter</p><p>1 ½ to 3 cups erythritol for keto</p><p>1 ½ tsp pure vanilla extract</p><p>2 to 4 tbsp milk of choice</p><p></p><p>Let cream cheese and butter spread come to room temperature. Beat all ingredients with an electric mixer or by hand, which won’t be as whipped and fluffy but still works. If too thick, very slowly add more milk of choice. If too thin, add additional powdered sugar. Cover and refrigerate leftover frosting for up to a week.</p><p></p><p>or</p><p><strong>Ingredients</strong></p><ul> <li data-xf-list-type="ul">170g Mixed fruit (dried) Carb 141</li> <li data-xf-list-type="ul">½ cup Rum/brandy/gin</li> <li data-xf-list-type="ul">230grm Almond meal Carb 99</li> <li data-xf-list-type="ul">1 tbsp stevia</li> <li data-xf-list-type="ul">1 tsp Cinnamon</li> <li data-xf-list-type="ul">1 tsp Mixed spice</li> <li data-xf-list-type="ul">½ tsp Baking soda</li> <li data-xf-list-type="ul">60 Grm Butter</li> <li data-xf-list-type="ul">1 tsp Vanilla essence</li> <li data-xf-list-type="ul">1 tbsp Almond essence</li> <li data-xf-list-type="ul">4 Eggs</li> <li data-xf-list-type="ul">4 tbsp rum (extra)</li> </ul><p>Carb 240</p><p>Weight 736 grm</p><p>Slice 64grm</p><p><strong>Carbs./slice 21</strong></p><p><strong>Icing</strong></p><p>½ cup Mascarpone cheese</p><p>1 tbsp Rum or brandy</p><p></p><p><strong>Instructions</strong></p><ol> <li data-xf-list-type="ol">Soak fuit in rum (or other alcohol) for 1 hour or longer if you have time. Mix dry ingredients (almond meal, spices, baking soda). Add fruit and chopped nuts. Beat eggs and add melted butter, Stevia and essences and add to remaining mixture. Pour mixture into a 20 cm greased cake time. Bake at 170 degrees C for about 20 minutes or until the cake is firm to touch and a knife inserted comes out clean. When you remove the cake from the oven, pour the remaining 4 tbsp rum over the hot cake.</li> </ol> <ol> <li data-xf-list-type="ol">When cake is cool, spread with icing (combined mascarpone cheese and rum).</li> </ol><p>Using unsweetened cranberries instead of mixed fruit reduces carbs to:</p><ul> <li data-xf-list-type="ul">Serves: 20</li> <li data-xf-list-type="ul">Serving size: 1</li> <li data-xf-list-type="ul">Calories: 139</li> <li data-xf-list-type="ul">Fat: 10.8g</li> <li data-xf-list-type="ul">Saturated fat: 3.2g</li> <li data-xf-list-type="ul"><strong>Carbohydrates: 5.4g</strong></li> </ul><p>or</p><p><strong>INGREDIENTS</strong></p><p></p><p> • 1/2 pound (1 3/4 cups) blanched whole almonds</p><p> • 6 large eggs, separated</p><p> • 1 1/4 xylitol</p><p> • Grated zest of 1 orange</p><p> • Grated zest of 1 lemon</p><p> • 4 drops almond extract</p><p> • Confectioners' sugar for dusting</p><p></p><p><strong>PREPARATION</strong></p><p> Finely grind the almonds in a food processor.</p><p> With an electric mixer, beat the egg yolks with the sugar to a smooth pale cream. Beat in the zests and almond extract. Add the ground almonds and mix very well.</p><p></p><p> With clean beaters, beat the egg whites in a large bowl until stiff peaks form. Fold them into the egg and almond mixture (the mixture is thick, so that you will need to turn it over quite a bit into the egg whites).</p><p></p><p> Grease an 11-inch springform pan, preferably nonstick, with butter and dust it with flour. Pour in the cake batter, and bake into a preheated 160°C for 40 minutes, or until it feels firm to the touch. Let cool before turning out.</p><p></p><p> Just before serving, dust the top of the cake with confectioners' sugar. Or, if you like, cut a St. James cross out of paper. Place it in the middle of the cake, and dust the cake with confectioners' sugar, then remove the paper.</p><p></p><p><em>Variations</em></p><p><em>•Add 1 teaspoon cinnamon to the egg yolk and almond mixture.</em></p><p><em>•Majorca has a similar almond cake called gató d'Ametla, which is flavoured with the grated zest of 1 lemon, 1 teaspoon cinnamon, and sometimes a few drops of vanilla extract.</em></p><p><em>•In Navarre, the cake is covered with apricot jam.</em></p></blockquote><p></p>
[QUOTE="Bittern, post: 2362627, member: 315804"] These should get you going, sorry it's so long. For bread try: 1.0 cups ([B]160[/B]grm) wheat gluten (22g carbs) 1.0 cups ([B]90[/B]grm) soy flour (22g carbs) 0.5 cups ([B]25[/B]grm) wheat bran (1.5g carbs) 0.5 cup ([B]76[/B]grm) wheat flour (40g carbs) 1.5 cups water 7g sachet fast action yeast salt, to taste (0.5-1 tsp I'd guess) 1 tsp sugar (gets used up by the yeast) not used with sourdough glug of olive oil [B]About 85.5g carb in total[/B] Using sourdough can just about double this Weight about 1680g Weight/slice about 41g Carbs./slice about 2 carbs Sourdough Carbs./slice about 4carbs For cakes try: Yield: 8 servings [LIST] [*]1 ½ cups fine almond flour (170grm) [*]¼ cup cocoa powder(30) [*]2 tbsp dutch cocoa or additional regular [*]2 ¼ tsp baking powder [*]½ tsp salt [*]1/3 cup water or milk of choice [*]3 eggs [*]1/3 cup granulated erythritol or regular sugar [*]1 1/2 tsp pure vanilla extract [/LIST] [B]Instructions[/B] Preheat oven to 180C (350 F). Grease an 8-inch pan, and line with parchment. Stir all ingredients together very well, then spread into the pan. If needed, use a second sheet of parchment to smooth down. Bake 14 minutes on the centre rack (some ovens require more baking time, so continue cooking until firm if needed). Let cool completely before frosting.180 [B]Chocolate Cream Cheese Frosting[/B] 50 grm cocoa powder optional 56 grm melted chocolate 230 grm cream cheese or vegan cream cheese 57 grm butter 1 ½ to 3 cups erythritol for keto 1 ½ tsp pure vanilla extract 2 to 4 tbsp milk of choice Let cream cheese and butter spread come to room temperature. Beat all ingredients with an electric mixer or by hand, which won’t be as whipped and fluffy but still works. If too thick, very slowly add more milk of choice. If too thin, add additional powdered sugar. Cover and refrigerate leftover frosting for up to a week. or [B]Ingredients[/B] [LIST] [*]170g Mixed fruit (dried) Carb 141 [*]½ cup Rum/brandy/gin [*]230grm Almond meal Carb 99 [*]1 tbsp stevia [*]1 tsp Cinnamon [*]1 tsp Mixed spice [*]½ tsp Baking soda [*]60 Grm Butter [*]1 tsp Vanilla essence [*]1 tbsp Almond essence [*]4 Eggs [*]4 tbsp rum (extra) [/LIST] Carb 240 Weight 736 grm Slice 64grm [B]Carbs./slice 21 Icing[/B] ½ cup Mascarpone cheese 1 tbsp Rum or brandy [B]Instructions[/B] [LIST=1] [*]Soak fuit in rum (or other alcohol) for 1 hour or longer if you have time. Mix dry ingredients (almond meal, spices, baking soda). Add fruit and chopped nuts. Beat eggs and add melted butter, Stevia and essences and add to remaining mixture. Pour mixture into a 20 cm greased cake time. Bake at 170 degrees C for about 20 minutes or until the cake is firm to touch and a knife inserted comes out clean. When you remove the cake from the oven, pour the remaining 4 tbsp rum over the hot cake. [/LIST] [LIST=1] [*]When cake is cool, spread with icing (combined mascarpone cheese and rum). [/LIST] Using unsweetened cranberries instead of mixed fruit reduces carbs to: [LIST] [*]Serves: 20 [*]Serving size: 1 [*]Calories: 139 [*]Fat: 10.8g [*]Saturated fat: 3.2g [*][B]Carbohydrates: 5.4g[/B] [/LIST] or [B]INGREDIENTS[/B] • 1/2 pound (1 3/4 cups) blanched whole almonds • 6 large eggs, separated • 1 1/4 xylitol • Grated zest of 1 orange • Grated zest of 1 lemon • 4 drops almond extract • Confectioners' sugar for dusting [B]PREPARATION[/B] Finely grind the almonds in a food processor. With an electric mixer, beat the egg yolks with the sugar to a smooth pale cream. Beat in the zests and almond extract. Add the ground almonds and mix very well. With clean beaters, beat the egg whites in a large bowl until stiff peaks form. Fold them into the egg and almond mixture (the mixture is thick, so that you will need to turn it over quite a bit into the egg whites). Grease an 11-inch springform pan, preferably nonstick, with butter and dust it with flour. Pour in the cake batter, and bake into a preheated 160°C for 40 minutes, or until it feels firm to the touch. Let cool before turning out. Just before serving, dust the top of the cake with confectioners' sugar. Or, if you like, cut a St. James cross out of paper. Place it in the middle of the cake, and dust the cake with confectioners' sugar, then remove the paper. [I]Variations •Add 1 teaspoon cinnamon to the egg yolk and almond mixture. •Majorca has a similar almond cake called gató d'Ametla, which is flavoured with the grated zest of 1 lemon, 1 teaspoon cinnamon, and sometimes a few drops of vanilla extract. •In Navarre, the cake is covered with apricot jam.[/I] [/QUOTE]
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