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low carbing with coeliacs disease

N

nasus

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Hi I have been trying to low carb for some time anad have coeliacs disease as well as type 1 diabetes - use an insulin pump. A lovely friend of mine showed me how to make gluten free chapatis using gluten free mix, but the carb values are very confusing. Can anyone help.
I saw some references to almond flour. On the basis that this is likely to be gluten free and appears to be low carb, is it a better alternative to use as everyday flour where normally wheatflour would be used?

Grateful for any advice

Thanks
:?
 
I'll 'bump' your post up so you may get a reply.
 
Hiya, I also have coeliacs disease and it can make low carbing a bit difficult at times! I usually use rice flour as it seems to be the easiest to cook with, in my opinion anyway. I have used almond flour in the past but, if I am being totally honest, I'm not sure how the carb values stack up against normal flour. I don't tend to each much bread or pasta as they really make my BG skyrocket. Plus the gluten free stuff is so **** expensive and doesn't always taste great!

I usually opt for things like pastry-free quiche, omelettes, soups, salad, chicken with veg etc. I love rice but it doesn't do much for my sugars so I try to only have it every now and then.

Em
 
I don't have coeliacs disease, but as a T2 diabetic I go out of my way to exclude anything that is derived from grains (with flour at the top of my hit list).

Maybe with your "double whammy" of conditions, it might be better to get yourself off flour altogether. I certainly don't miss it, and I must admit it bemuses me slightly to see people tucking into pasta as if it was some tasty healthy and nutritious wonder food. Once you've broken the spell (or more likely the addiction) it's difficult to understand the appeal of most refined carbohydrates.
 
Elc1112 wrote
I have used almond flour in the past but, if I am being totally honest, I'm not sure how the carb values stack up against normal flour.
Click to expand...

Two different packets of flour - plain 77/100 gms, wholemeal 72/100 gm.
Almond flour (Aldi) 9.4/100 gm

So roughly 1/8th :thumbup:

Geoff
 
I don't have coeliac but have been low carb for 4 years. I use a mixture of ground almonds & coconut flour for a cake-bread I make regularly. It would be suitable for a coeliac diet.

The careline girl at DUK suggested my improved health with low carb was due to low carb being wheat-free & I could have a wheat intolerance. Anything rather than approve a low carb diet itself!
 
Dear All

thanks for the advice. I do try to low carb. As you say, the gf versions are expensive, taste awful and not good for you. I struggle with breakfast though. I have yoghurt and fruit but sometimes want something warm and comforting.
I try to save omelette for lunch.

thanks for the carb counting advice. V useful.

Ah well, off to chug something healthy
:wave:

thanks again
 
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