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Hi, I'm a real novice with forums, but here goes. Since my other half was diagnosed Type 2, we've made some of the obvious changes to his diet which I tend to follow by default. Stopped or drastically reduced many favourites, wholemeal bread, rice, pasta, potatoes, some fruits. Generally speaking we were always pretty good on veg and salads. Much more inclined towards fish and poultry. So a lot of adjustments haven't been too difficult. However, baking cakey goods and pastry has been a steep learning curve. And don't shoot me down - there's a success story here as far as we're concerned, and the meter proves it.
At first, I tried hard to replicate cookies, buns/muffins and the like with almond flour and coconut flour, etc. The results were 'ok', but just mostly fell apart. I can't get my head around psyllium husk.
Getting to the point now, why is it that I don't see soya flour and wheat gluten in recipes? When I reminded myself how gluten works, I just thought it would be worth a try. And because he wasn't keen on the taste of almond flour or coconut flour, I thought of soya flour. So now I use a combination of almond flour, soya flour and wheat gluten in varying proportions. I found a low carb brownie recipe and have adapted it continuously until I now have a few repeatable baking recipes which are pretty low in carbs - usually about 2 grams per portion. The cake batters rise and stay risen, are light and moist and taste great if you're fancying cake and they're not all chocolate flavoured. I recently 'invented' a scone-type mix that I first made into individual savouries. Then I made a steak cobbler where I flavoured the scone mix with sage. It was great.
So, what am I missing? Why don't low carb recipes use soya flour and wheat gluten. Yes, I realise many people are gluten sensitive. And yes, some soya flour is not particularly low in carbs - but I buy one that is only 3 grams/100g. And, as I say, the blood glucose meter is our guide.
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At first, I tried hard to replicate cookies, buns/muffins and the like with almond flour and coconut flour, etc. The results were 'ok', but just mostly fell apart. I can't get my head around psyllium husk.
Getting to the point now, why is it that I don't see soya flour and wheat gluten in recipes? When I reminded myself how gluten works, I just thought it would be worth a try. And because he wasn't keen on the taste of almond flour or coconut flour, I thought of soya flour. So now I use a combination of almond flour, soya flour and wheat gluten in varying proportions. I found a low carb brownie recipe and have adapted it continuously until I now have a few repeatable baking recipes which are pretty low in carbs - usually about 2 grams per portion. The cake batters rise and stay risen, are light and moist and taste great if you're fancying cake and they're not all chocolate flavoured. I recently 'invented' a scone-type mix that I first made into individual savouries. Then I made a steak cobbler where I flavoured the scone mix with sage. It was great.
So, what am I missing? Why don't low carb recipes use soya flour and wheat gluten. Yes, I realise many people are gluten sensitive. And yes, some soya flour is not particularly low in carbs - but I buy one that is only 3 grams/100g. And, as I say, the blood glucose meter is our guide.
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