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Low carb flour alternatives and gluten

C

CraigDT

Well-Known Member
Messages
56
Type of diabetes
Other
Treatment type
Insulin
Hello!

I have had some success with low carb cake using coconut flour. It requires a lot of eggs though. I tried a pancake recipe and that turned out a cross between a pancake and an omelette, just too eggy.

Has anyone experimented with adding gluten to lower carb flour alternatives that don't have any of their own?

One reason for lots of eggs is that you need it for structure with gluten free flour so I was hoping to reduce that requirement :)
 
I'm OK with gram flour, but I don't use a lot of it. It makes highly successful pakora, as you would expect, and worked for Yorkshire puddings. I haven't baked for myself since diagnosis.
 
There are quite a lot of Asian flours that are gluten free and are lower in carb than wheat flour. I make gluten free bread for OH using rice flour, tapioca flour (cassava) and it tastes ok. Gram flour is used to make pancakes . Someone on the forum created a chart listing all the gluten free flours available about 2yrs ago
 
I'm not keen on an overly eggy taste, and need to bel gluten free, so I use an egg replacer such as Ogran, and Xanthan gum to give it structure . Xanthan gum can be found in the " Gluten Free " section of most supermarkets .

Signy
 
The trouble with coconut flour is it sucks up moisture hence (ha ha) so many eggs. Try mixing it with more almond flour (ground almonds). You can make good pancakes with a mix of both and a bit of raising agent - baking powder.
 
I just purchased a high fiber flour from King Arthur Flour which can be used like all purpose flour. I am going to pair it with a white whole wheat flour and see what happens.

I am hoping the high fiber and protein content will slow the BS spike.

I will share the recipe if it goes well.
 
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