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Low-carb pasta and rice

K

KathrynB

Well-Known Member
Messages
56
Location
NW England
Type of diabetes
Type 2
Treatment type
Tablets (oral)
Sorry if there's already been a thread on this and I've missed it, but has anyone tried the low-carb pasta/rice that's been advertised on tv recently? I miss both pasta and rice but these seem too good to be true. I can't help thinking they'll taste horrible
 
I have been wondering the same thing! Saw that Asda is selling one of those product lines, although I forgot what they are called.

I have only tasted the protein pasta, which is ok but not great. It stays quite hard and doesn't soak up sauce.
 
I think that's the inevitable saw that is now sold in Asda too... Gonna try it if I get a hankering, am absolutely fine at the mo and think it could be for me like a first cigarette to someone who stopped smoking.
 
Definitely, if it is a worthy substitute, it'll stop you from going mad with cravings and then splurging!
 
You can try to make your own low carb pasta (2 recipes);

LCHF pasta 4 portions 6 egg 200 gram cream cheese – Philadelphia 75 ml psyllium husk 1 ml salt

Heat the oven to 150°C (normal oven slightly lower with fan, my guess 125) Beat the eggs until they’re voluminous, add the cream cheese and husk and whisk together Spread the batter/dough evenly and thinly on two baking trays with covered with baking paper, place a baking paper on top of the batter/dough and use a rolling pin or similar to roll out the dough/batter towards the edges of the baking paper to make it thin enough. If you want to be extra careful you might want to spread some oil on the baking paper used on top. Leave the top paper if you want to. Bake for app 10 minutes Let it cool and take off the top paper if left during baking Ready to be cut into your choice, for lasagne cut the piece you want, to make tagliatelle you can also try and roll it before cutting. If you got a pizza slicer this could be an excellent tool for cutting. Can be stored a couple of days in the fridge and also put away in the freezer for later use.

Dairy free LCHF pasta 2 baking trays
4 egg 100 ml water 50 ml psyllium husk 2 tbsp coconut flour 1 ml salt
Heat the oven to 150°C (normal oven slightly lower with fan) Mix the dry ingredient in one bowl. Beat the eggs and water in another bowl Use an electric hand mixer and slowly mix in eggs into the husk mix Let the batter swell for 10 minutes Spread the batter/dough evenly and thinly on two baking trays with oiled baking paper, place an oiled baking paper on top of the batter/dough and use a rolling pin or similar to roll out the dough/batter towards the edges of the baking paper to make it thin enough. If you have a Teflon baking sheet this might work better on the top. Bake for app 10 minutes Let it cool and take off the top paper if left during baking Ready to be cut into your choice, for lasagne cut the piece you want, to make tagliatelle you can also try and roll it before cutting. If you got a pizza slicer this could be an excellent tool for cutting. Can be stored a couple of days in the fridge and also put away in the freezer for later use.
 
Have tried the eat water pasta and rice not too bad but smells awful so rinse it loads it is a good substitute but I mix it in the sauce
 
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