I used to be keen on home baking and still am but since going low carb and trying out new recipes, to be honest I'm fed up with the waste and the taste.
I have spent a lot of time trying to find recipes that actually give the weight of ingredients rather than just saying cups (or fractions thereof). I have looked at numerous websites for conversions from cups to grams/oz and not only does it differ between ingredients, it differs for the same ingredients depending which conversion site you use.
I have discovered the use of xantham gum - for holding mixtures together - and contacted the makers to find out about it's use with coconut or almond lour - and they could not give me anything beyond guestimates.
Next up - baking powder - or is it baking soda? Then there's arrowroot and cream of tarter - all of which now sit in my cupboard looking as lost and bewildered as I am. I've only accumulated them from trying recipes that include them.
Sweetener - after much trial of Stevia the rest is now in the bin. It does not bake well and leaves a nasty after taste. You have to calculate how much to use as it's not a like for like swap for sugar. However I found Total Sweet Xylitol which is a like for like swap for sugar and tastes very similar to it. I contacted Total Sweet as they have a number of recipes on their website and they mention diabetes on their website too - but none of their recipes use coconut flour or almond flour and I was keen to see if they might -
Thanks very much for your email and interest in Total Sweet.
I'm not an expert on diabetes, but I know coconut flour and almond flour are high in fat compared to standard flour, so are not always the answer.
Either way, there are two recipes on our website that don't use flour. These aren't necessarily good for diabetics and, as mentioned above, are high in fat, but I hope they're of interest....
Meanwhile back in the Orangeteddy kitchen, another batch of coconut flour cookies have exited the oven - falling apart as the texture is still all wrong. I have gone through enough eggs to keep a small farm in business. Coconut flour recipes need LOTS of eggs with them.
But hubby ( who has been really supportive of the low carb thing and has also completely joined in with it) is missing proper cake - so he made one this morning using ordinary flour (just 4oz) and the Total Sweet - and the taste and texture was really good. I tested my blood before and after a slice - an increase of 1.5
I have had success with making pancakes and waffles - and also the fathead pizza dough using almond flour which seems well suited to savoury recipes.
I'm keen to find some British baking recipes using coconut flour and also almond flour. I have researched this quite extensively but can't afford the waste. I'm looking for any cake or biscuit recipes that people here have had success with, using coconut and/or almond flour importantly with ingredients in grams/oz?
many thanks
I have spent a lot of time trying to find recipes that actually give the weight of ingredients rather than just saying cups (or fractions thereof). I have looked at numerous websites for conversions from cups to grams/oz and not only does it differ between ingredients, it differs for the same ingredients depending which conversion site you use.
I have discovered the use of xantham gum - for holding mixtures together - and contacted the makers to find out about it's use with coconut or almond lour - and they could not give me anything beyond guestimates.
Next up - baking powder - or is it baking soda? Then there's arrowroot and cream of tarter - all of which now sit in my cupboard looking as lost and bewildered as I am. I've only accumulated them from trying recipes that include them.
Sweetener - after much trial of Stevia the rest is now in the bin. It does not bake well and leaves a nasty after taste. You have to calculate how much to use as it's not a like for like swap for sugar. However I found Total Sweet Xylitol which is a like for like swap for sugar and tastes very similar to it. I contacted Total Sweet as they have a number of recipes on their website and they mention diabetes on their website too - but none of their recipes use coconut flour or almond flour and I was keen to see if they might -
Thanks very much for your email and interest in Total Sweet.
I'm not an expert on diabetes, but I know coconut flour and almond flour are high in fat compared to standard flour, so are not always the answer.
Either way, there are two recipes on our website that don't use flour. These aren't necessarily good for diabetics and, as mentioned above, are high in fat, but I hope they're of interest....
Meanwhile back in the Orangeteddy kitchen, another batch of coconut flour cookies have exited the oven - falling apart as the texture is still all wrong. I have gone through enough eggs to keep a small farm in business. Coconut flour recipes need LOTS of eggs with them.
But hubby ( who has been really supportive of the low carb thing and has also completely joined in with it) is missing proper cake - so he made one this morning using ordinary flour (just 4oz) and the Total Sweet - and the taste and texture was really good. I tested my blood before and after a slice - an increase of 1.5
I have had success with making pancakes and waffles - and also the fathead pizza dough using almond flour which seems well suited to savoury recipes.
I'm keen to find some British baking recipes using coconut flour and also almond flour. I have researched this quite extensively but can't afford the waste. I'm looking for any cake or biscuit recipes that people here have had success with, using coconut and/or almond flour importantly with ingredients in grams/oz?
many thanks
