fizzy-banana
Active Member
- Messages
- 30
Hi 
I have been experimenting a bit with alternatives flours and I managed to find a great savory basic loaf recipe using a combination of low carb flours
The taste and texture are amazing, even my roommate who is a big carb eater was impressed
You will still have to test to see if it doesn't spike you, and if it does you can adjust the combination of flours (by increasing the lupin for instance)
I am using :
- 200 g of low carb flours (80 g of lupin flour, 20 g of chickpea flour, 20 g of oat bran, 80 whole spelt flour) + 1 tbsp ( = 15 ml) of vital wheat gluten to add structure
-125 g of plain greek yoghurt
- 50 cl of milk ( I used semi skimmed cow milk but feel free to try any plant-based milk if you want)
- 45 g of olive oil (love the taste, you can of course replace it by another)
-3 medium or larges eggs
- about 200-250g of ingredients of your choice (feta, mushrooms, goat cheese, asparagus, tuna, sun dried tomatoes, salmon, peppers, basil, ... anything you fancy
). Not too much or it will lead to a denser and flatter loaf
- baking powder
- Salt, to taste
Lupine flour is really low in carbs and high in fibers, it gives an incredible structure and a yellow color. I am not keen on the color, but it is what is is)
Chickpea flour is a bit higher if I remember correctly
Oat bran has a tiny glycemic index (15)
Spelt flour is the highest in carbs ... So you really have to test
1/ Preheat the oven at 180°
2/ Beat the eggs, add the greek yoghurt, the milk, oil and whisk
3/ Add the garnish
4/ Mix together the dry ingredients (flour, salt, baking powder) and add them to the batter
5/ Pour it in a loaf tin that you have buttered or lined, put in the oven and enjoy the smell
I wait about 45 min but make sure to check often as the baking time can be oven dependent
I would not recommend skipping the wheat gluten as it tends to make a dry and crumbly loaf, but it's still tasty so do as you want
Hope you will find that useful
I have been experimenting a bit with alternatives flours and I managed to find a great savory basic loaf recipe using a combination of low carb flours
The taste and texture are amazing, even my roommate who is a big carb eater was impressed
You will still have to test to see if it doesn't spike you, and if it does you can adjust the combination of flours (by increasing the lupin for instance)
I am using :
- 200 g of low carb flours (80 g of lupin flour, 20 g of chickpea flour, 20 g of oat bran, 80 whole spelt flour) + 1 tbsp ( = 15 ml) of vital wheat gluten to add structure
-125 g of plain greek yoghurt
- 50 cl of milk ( I used semi skimmed cow milk but feel free to try any plant-based milk if you want)
- 45 g of olive oil (love the taste, you can of course replace it by another)
-3 medium or larges eggs
- about 200-250g of ingredients of your choice (feta, mushrooms, goat cheese, asparagus, tuna, sun dried tomatoes, salmon, peppers, basil, ... anything you fancy
). Not too much or it will lead to a denser and flatter loaf - baking powder
- Salt, to taste
Lupine flour is really low in carbs and high in fibers, it gives an incredible structure and a yellow color. I am not keen on the color, but it is what is is)
Chickpea flour is a bit higher if I remember correctly
Oat bran has a tiny glycemic index (15)
Spelt flour is the highest in carbs ... So you really have to test
1/ Preheat the oven at 180°
2/ Beat the eggs, add the greek yoghurt, the milk, oil and whisk
3/ Add the garnish
4/ Mix together the dry ingredients (flour, salt, baking powder) and add them to the batter
5/ Pour it in a loaf tin that you have buttered or lined, put in the oven and enjoy the smell
I wait about 45 min but make sure to check often as the baking time can be oven dependent
I would not recommend skipping the wheat gluten as it tends to make a dry and crumbly loaf, but it's still tasty so do as you want
Hope you will find that useful
