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Diabetes Discussion
Type 2 Diabetes
Carbohydrate Values
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<blockquote data-quote="Ruth B" data-source="post: 776734" data-attributes="member: 111960"><p>I tend to use a mix of Ground Almonds and normal flour in my baking as I can still tolerate flour in small amounts and almonds, like many flour substitutes, don't have the binding effect that flour has. Some mention using Coconut flour as well, but I can taste even a smigin of coconut and i can't stand the taste, I don't like the taste of almonds normally but I find I can mask it with cocoa powder or spices. One thing to remember that while almonds are low carb they are higher in calories than flour.</p><p></p><p>Also remember that it isn't necessarily a straight one for one swap flour to substitute, I find I am better working in volume (cups) rather than weight (grams) so I can end up with some rather unusual recipies. You might also find that baking with alternatives to flour mean that your mixtures have to be wetter to give the same cooked texture.</p><p></p><p>I would suggest that you spend some time looking through the food and nutrition forums there are plenty of recipes there that might interest you.</p></blockquote><p></p>
[QUOTE="Ruth B, post: 776734, member: 111960"] I tend to use a mix of Ground Almonds and normal flour in my baking as I can still tolerate flour in small amounts and almonds, like many flour substitutes, don't have the binding effect that flour has. Some mention using Coconut flour as well, but I can taste even a smigin of coconut and i can't stand the taste, I don't like the taste of almonds normally but I find I can mask it with cocoa powder or spices. One thing to remember that while almonds are low carb they are higher in calories than flour. Also remember that it isn't necessarily a straight one for one swap flour to substitute, I find I am better working in volume (cups) rather than weight (grams) so I can end up with some rather unusual recipies. You might also find that baking with alternatives to flour mean that your mixtures have to be wetter to give the same cooked texture. I would suggest that you spend some time looking through the food and nutrition forums there are plenty of recipes there that might interest you. [/QUOTE]
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