• Guest - w'd love to know what you think about the forum! Take the 2025 Survey »

Flour - not the petal kind....

L

Lainie71

Well-Known Member
Messages
2,524
Location
South
Type of diabetes
Type 2
Treatment type
Diet only
Dislikes
The term "big boned" lol repeatedly told this growing up!
Can anyone advise on an alternative for flour bearing in mind I have issues with wheat. I thought about Chickpea (Gram) flour, I have always been okay with poppadum's and Indian food. I bought a bag of Almond flour and Coconut flour and it sent my BG through the roof on both separates occasions. I would like to make pancakes savoury/sweet. I have also found out recently that chicken thighs spike my BG too and I end of with funky readings, no idea why as they have been grilled. I have thought about boiling the chicken thighs to see if it would make a difference. It would appear also that almonds/nuts of any description - even if eaten with something else, raise my BG. I have started using lactose free milk for tea and it does not spike my BG. Diabetic nutritionist seems to think I am unfortunately one of the those people that is super sensitive to Carbs of any description as for my height 5ft 5inches, my body should be able to cope with 5 oven chips and raisins are fine, in small doses! I just despair! :rolleyes:
 
Hi Lainie! I use the Almond Flour, but would you tell me what all you used in the recipe with it?

I'm sure someone will have an idea as I only know the Almond and coconut so far ;) Also, I bought the "blanched" for whatever that might be worth. I've been watching/listening to Thomas Delaure and he is a Keto dude, but I am learning a bunch about Keto and have leaned further towards that diet. I feel so much better but I take what I think I need, and leave the rest with his info, or anyone's really.

I'm finding my profile on my own since it does not jive with this dietician I got, or the doctor. They know some things I can use, but not all.

Here's the video I watched on Keto yesterday:
 
Last edited:
Lainie71 said:
Can anyone advise on an alternative for flour bearing in mind I have issues with wheat. I thought about Chickpea (Gram) flour, I have always been okay with poppadum's and Indian food. I bought a bag of Almond flour and Coconut flour and it sent my BG through the roof on both separates occasions. I would like to make pancakes savoury/sweet. I have also found out recently that chicken thighs spike my BG too and I end of with funky readings, no idea why as they have been grilled. I have thought about boiling the chicken thighs to see if it would make a difference. It would appear also that almonds/nuts of any description - even if eaten with something else, raise my BG. I have started using lactose free milk for tea and it does not spike my BG. Diabetic nutritionist seems to think I am unfortunately one of the those people that is super sensitive to Carbs of any description as for my height 5ft 5inches, my body should be able to cope with 5 oven chips and raisins are fine, in small doses! I just despair! :rolleyes:
Click to expand...
I believe almond flour is the lowest carb flour, certainly chickpea flour is much higher so I think you are out of luck as far as pancakes are concerned. You should do some more tests with grilled chicken thighs as they don't have any carbs unless you add a sauce or glaze. I have heard that some people on a very low carb diet can get a rise in bg from protein but what you do about that apart from live on fat, I have to leave to someone else to answer.
 
Mr_Pot said:
I believe almond flour is the lowest carb flour, certainly chickpea flour is much higher so I think you are out of luck as far as pancakes are concerned. You should do some more tests with grilled chicken thighs as they don't have any carbs unless you add a sauce or glaze. I have heard that some people on a very low carb diet can get a rise in bg from protein but what you do about that apart from live on fat, I have to leave to someone else to answer.
Click to expand...
I had a spike and looked deeper into my recipe for Almond Bread that I got off Youtube. The "author" called it Zero Carb Almond Bread and I was stupid enough to believe her without checking all the ingredients for myself.

It's still on Youtube, and I tried to contact her with no luck ;( I did make a comment letting her and others know, if they read it, that it is not Zero Carb bread.
 
hmm!
I'd think its more what you are making or having with the almond flour and the same with the chicken
And, what about the old classic of not washing hands before testing? I had a stratospheric prepandial level once after zesting a lemon. Hadn't even eaten any but it was on my fingers!
 
MrsA2 said:
hmm!
I'd think its more what you are making or having with the almond flour and the same with the chicken
And, what about the old classic of not washing hands before testing? I had a stratospheric prepandial level once after zesting a lemon. Hadn't even eaten any but it was on my fingers!
Click to expand...
Hi I only eat green salads with food and never add anything apart from a sprinkle of black pepper after cooking, no sauces or such like with the salad. Definitely washing my hands before testing so I literally am dumbfounded.
 
Mr_Pot said:
I believe almond flour is the lowest carb flour, certainly chickpea flour is much higher so I think you are out of luck as far as pancakes are concerned. You should do some more tests with grilled chicken thighs as they don't have any carbs unless you add a sauce or glaze. I have heard that some people on a very low carb diet can get a rise in bg from protein but what you do about that apart from live on fat, I have to leave to someone else to answer.
Click to expand...
I find I can eat fish and corned beef, minced beef - perhaps its chicken in general. I think I would cave if I had to live on just fat - I struggle to eat as it is :wacky:
 
Lainie71 said:
Hi I only eat green salads with food and never add anything apart from a sprinkle of black pepper after cooking, no sauces or such like with the salad. Definitely washing my hands before testing so I literally am dumbfounded.
Click to expand...
Hi again Lainie, at first I didn't test right before I ate, and then again after (2 hours after first bite). Previous BG was important for me to see, because if I remember right, I was taught that my meal would add to previous count?? Hope I have that right. Someone correct me if I'm wrong.
 
@Lainie71

I suggest you do some systematic testing, with chicken by itself.
If you get consistent high rises (although I do not know what you are considering to be a high rise), then you may have a food intolerance, and the increase in blood glucose may be your body's way of coping. Of course that is just speculation, and needs checking by yourself and your trusty blood glucose meter.

Personally, I get disproportionate spikes in blood glucose after anything with gluten in it, and after cows milk - both of which are food intolerances for me, as well as having carbs. Goats milk, same amount of carb, and no spike.

Regarding the flour choices, your best bet is probably to try a number of different recipes, and see how your body reacts.
There are some great ones on the www.dietdoctor.com website, and you can always google.
I have made some lovely pumpkin pancakes, which are basically tinned pumpkin, egg and a bit of almond flour. V fragile in the pan, but quite delicious, and almost no blood glucose impact - so long as they don't get loaded with sweet toppings.
 
Brunneria said:
@Lainie71

I suggest you do some systematic testing, with chicken by itself.
If you get consistent high rises (although I do not know what you are considering to be a high rise), then you may have a food intolerance, and the increase in blood glucose may be your body's way of coping. Of course that is just speculation, and needs checking by yourself and your trusty blood glucose meter.

Personally, I get disproportionate spikes in blood glucose after anything with gluten in it, and after cows milk - both of which are food intolerances for me, as well as having carbs. Goats milk, same amount of carb, and no spike.

Regarding the flour choices, your best bet is probably to try a number of different recipes, and see how your body reacts.
There are some great ones on the www.dietdoctor.com website, and you can always google.
I have made some lovely pumpkin pancakes, which are basically tinned pumpkin, egg and a bit of almond flour. V fragile in the pan, but quite delicious, and almost no blood glucose impact - so long as they don't get loaded with sweet toppings.
Click to expand...
 
Thank you I will try at the weekend. I do really struggle with gluten its very hit and miss. I have spikes from 7.5 to 12.5 sometimes more. I have had low carb bread toasted this morning so I will see if that spikes again.
 
Brunneria said:
@Lainie71

I suggest you do some systematic testing, with chicken by itself.
If you get consistent high rises (although I do not know what you are considering to be a high rise), then you may have a food intolerance, and the increase in blood glucose may be your body's way of coping. Of course that is just speculation, and needs checking by yourself and your trusty blood glucose meter.

Personally, I get disproportionate spikes in blood glucose after anything with gluten in it, and after cows milk - both of which are food intolerances for me, as well as having carbs. Goats milk, same amount of carb, and no spike.

Regarding the flour choices, your best bet is probably to try a number of different recipes, and see how your body reacts.
There are some great ones on the www.dietdoctor.com website, and you can always google.
I have made some lovely pumpkin pancakes, which are basically tinned pumpkin, egg and a bit of almond flour. V fragile in the pan, but quite delicious, and almost no blood glucose impact - so long as they don't get loaded with sweet toppings.
Click to expand...
I have found that goats milk spikes my bg but the lactose free milk does not. I am definitely going to try the pumpkin pancakes - not fussed about toppings just craving pancakes!!!!!
 
Lainie71 said:
I have found that goats milk spikes my bg but the lactose free milk does not. I am definitely going to try the pumpkin pancakes - not fussed about toppings just craving pancakes!!!!!
Click to expand...
Pretty sure Buttermilk gags me out of the carton, but loved buttermilk pancakes. Wonder how that would work since I have some to use up in the fridge when I made Ranch from scratch:p After reading @Lainie71 's thread I am craving them too!! I never ate regular pancakes or waffles mainly because I had all the sweet stuff (syrup) and my stomach felt sick afterwards, even as a kid so I love the idea of no more sugar ;)
 
Back
Top