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Low carb alternative flours!!

R

retrogamer

Well-Known Member
Messages
101
Location
UK
Type of diabetes
Type 2
Treatment type
Tablets (oral)
Dislikes
Most things that's good for me
I've been trying a few recipes for low carb alternatives to regular foods such as bread. This is main one as until my diagnosis I had no idea how much my diet relied on the stuff!!

I've tried a few different recipes including 90 second breads, 2 and 3 ingredient chaffles & a waffle style almond flour bread. None of them actually hit the spot. Almond flour I'm not liking at all, never did like almonds.

I haven't yet baked an actual loaf of bread yet because my baking skills leave a lot to be desired. Also it will be a complete waste of time if I use ingredients that I just won't enjoy.
Are there any other low carb flour alternatives other than almond flour? Every recipe I find online uses this flour and unless I can mask the taste of the almonds then I don't think it's for me.

I've been told about low carb breads but nowhere close to me stocks such a thing. I refuse to order online and pay OTT prices and delivery on top so making my own is the only realistic option. (Yes I am as tight as a ducks rear end! :D )

On a side note, I am infuriated by the ridiculous expense for some of these low carb items. I realise, supply and demand etc but come on, £8-10 for a bag of basically finely ground almonds is blatant robbery!! I'm sure you guys know of many more rip off low carb goods.
 
I can't abide almonds either, but for hubby I buy LC bread online and it costs £4.99 per 400g loaf but he enjoys it. Has two slices toast with cheese every night so I reckon it's worth it as it lasts him a while.
 
I cannot tolerate any flour but the one I can in moderation is Lupin flour. Hubby just made some me some lupin flour pastry for sugar free jam tarts, they are wonderful!!!
 
Lupin flour, never heard of it but after googling, finally, a reasonably priced ingredient! Only a couple of pounds for a bag.
 
MrsA2 said:
I take the easy route and avoid most bread.
I keep a loaf of HiLo bread , available in Sainsburys at £2:20, in the freezer just for cheese on toast
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That's not the easy route for me. Bread was a huge part of my diet and taking it out, although better for me has left a massive hole in my diet. I've tried doing without but it's quite difficult for me.
 
I’ve been wheat free since I developed an allergy 15 years ago. I LOVED bread and anything wheat based, I was devestated. I tried a zillion recipes and never really found anything I liked. The gluten free breads in the store are pretty carb heavy and often the low carb ones contain gluten. I just don’t even bother any more, except I will make a version of the egg white bread and make it into buns. There is a lady on you tube who has come up with a nut free flour replacement that I hear is good. I can’t try it as I have sensitivity to flax but it’s worth trying if you can get the secret ingredient…bamboo fibre.
her you tube is Victoria’s keto kitchen….maybe with a look. Look for her most recent posts as she’s been developing her flour mixes for years. Good luck, I know the pain of missing bread…I have cried over it…
 
retrogamer said:
That's not the easy route for me. Bread was a huge part of my diet and taking it out, although better for me has left a massive hole in my diet. I've tried doing without but it's quite difficult for me.
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I’m the same, I lived on sandwiches. I buy Hovis Nibble 50 which is 8.1g of carbs per slice and keep it in the freezer, taking out a couple of slices when I want a sandwich for lunch. If I have a sandwich I make sure I eat almost no carbs for the rest of the day. Putting loads of butter on the bread frightens my friends :joyful:
 
cantfindasuitablenamehere said:
I read somewhere that adding oat fibre to almond flour helps make it taste more like wheat bread. I've not tried it yet but I will soon and let you know.
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A vote for almond flour plus oat fibre.

I don't miss bread during the warmer months, but once the temperature drops, I sometimes feel the need for a slice of something with my breakfast eggs. Then I make Nordic bread. My recipe contains almond flour plus oat fibre; a combination that also makes good pastry.

I sometimes use coconut flour for baking.
 
Wondering if anyone has used Organic Gluten (Vital Wheat) - sold on Amazon for about £10 a kg. Saw a recipe for Sourdough Lipin Bread, Organic Gluten was one of the ingredients. One slice of the bread is said to be 1.9g of carbs. I might give it a go, but it does take about 2 weeks to get the Lupin starter up and running.


For Organic Gluten (Vital Wheat) flour
1697538650344.png
 
@JenniferM55 yes I use that particular one. Is a good product.
Wheat gluten, Lupin flour and 1 egg makes a more than acceptable pasta dough. Have yet to use Lupin flour in bread.
Please let me know if you crack it!
 
CatsFive said:
I make my own sourdough with mostly wheat flour plus some wholemeal rye. Except for the day I bake it, I have two think slices per day. My last HbA1c was 44 so not doing too badly with it. Baking day I make sure I have some super-stinky cheese to hand!
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Can you share the recipe please?
 
Bcgirl said:
I’ve been wheat free since I developed an allergy 15 years ago. I LOVED bread and anything wheat based, I was devestated. I tried a zillion recipes and never really found anything I liked. The gluten free breads in the store are pretty carb heavy and often the low carb ones contain gluten. I just don’t even bother any more, except I will make a version of the egg white bread and make it into buns. There is a lady on you tube who has come up with a nut free flour replacement that I hear is good. I can’t try it as I have sensitivity to flax but it’s worth trying if you can get the secret ingredient…bamboo fibre.
her you tube is Victoria’s keto kitchen….maybe with a look. Look for her most recent posts as she’s been developing her flour mixes for years. Good luck, I know the pain of missing bread…I have cried over it…
Click to expand...
I have actually been watching a couple of her videos and the recipes seem pretty good and quite easy.
The only major problem is the conversion from American measurements to UK. Over there it's a cup of this and 2 cups of that, well that doesn't help when we don't have measuring cups here!
A recipe I've tried is this one, it seemed to be going well but the resulting mixture was just too wet, it was very runny.
Keto Bread Loaf Recipe Card.png
I did still try baking it but it just ended up a very dense soggy mess.
The YouTube video tutorial showed a very light fluffy bread type texture when baked.

 
retrogamer said:
<snip>
The only major problem is the conversion from American measurements to UK. Over there it's a cup of this and 2 cups of that, well that doesn't help when we don't have measuring cups here!
<snip>
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They are readily available! I have a set, I use one of them when I make Yorkshire Puds as it's just about the same size as a large egg.
 
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