Hi all.
The one thing I cant stand the smell or taste of is coconut.
You could (well before I had diabetes) put almost anything in front of me and I could eat it (OK somethings I'm not keen on, but can palate most things).
But coconut, no. Not allergic in a medical sense, but the taste makes me want to vomit.
I'm on a strict under 20 carbs a day at present, but am looking into going under 50 at some point, and then I would like to introduce a more varied diet.
Recipe after recipe calls for coconut flour, and on diet doctor, many also call for ground psyllium husk powder.
Two questions:
1) What can I use instead of coconut flower (is it simply a matter of using almond flour instead?)
2) Looking around various sites, I see comments that imply one brand of psyllium husk powder is not the same as another, Anyone in the UK used a brand successfully in low carb cooking that they can recommend please?
Many thanks
The one thing I cant stand the smell or taste of is coconut.
You could (well before I had diabetes) put almost anything in front of me and I could eat it (OK somethings I'm not keen on, but can palate most things).
But coconut, no. Not allergic in a medical sense, but the taste makes me want to vomit.
I'm on a strict under 20 carbs a day at present, but am looking into going under 50 at some point, and then I would like to introduce a more varied diet.
Recipe after recipe calls for coconut flour, and on diet doctor, many also call for ground psyllium husk powder.
Two questions:
1) What can I use instead of coconut flower (is it simply a matter of using almond flour instead?)
2) Looking around various sites, I see comments that imply one brand of psyllium husk powder is not the same as another, Anyone in the UK used a brand successfully in low carb cooking that they can recommend please?
Many thanks