I am interested to know, if anyone can tell me… How oats compare to other grains and flours in terms of low carb diet.
I read the following a year or two back and being from Yorkshire its been on my list of things to research:
The oatcake (said Walker in 1814, in his Costumes of Yorkshire) ...
… is almost exclusively made in the West Riding of Yorkshire, and constitutes the principal food of the labouring classes in that district. It is a very thin cake, composed of oatmeal and water only, and by no means unpalatable, particularly while it is new. The mixture is made of a proper consistence in a large bowl, and measured out for each cake by a ladle. As the price of an oat cake is invariably one penny, the size of the ladle of course depends on the rate of meal in the market. The process of making these cakes will readily be understood by referring to the Plate. Some dry meal is sifted upon a flat board, and a ladle-full of the mixture poured over it. The cake is formed and brought to a proper size and thickness by a horizontal movement of the board, as here represented. It is then laid upon what is termed the Backstone, or hot hearth, to bake, which does not require many seconds of time, and afterwards placed upon a cloth to cool. An inverted chair, as seen in the plate, frequently serves this purpose. The cakes are then hung upon a frame, called a ‘Bread Creel’, suspended from the ceiling of almost every cottage in the district. The people in the neighbourhood of Huddersfield are fond of what they term ‘Browiss’ which is oat cake sopped in broth or gravy.
I’ve searched the net a bit today and know now that oatcakes like these (not to be confused with the little Scottish dry biscuit kind) have survived in Staffordshire as have some speciality shops there which still sell them -with all kinds of fillings. This type of oatcake is more like a soft fluffy pancake and can be savoury or sweet. Raising agents are used today but in the past the oat mix was allowed to sour instead.
I cant have oats yet but as soon as I can I want to experiment with them making home made oatcakes both hard and soft kinds and by adding seeds etc. I’ve found some recipes if anyone else is interested. Being oat based I think they should be low carb
…BUT AM I RIGHT?
SPARKLES
I read the following a year or two back and being from Yorkshire its been on my list of things to research:
The oatcake (said Walker in 1814, in his Costumes of Yorkshire) ...
… is almost exclusively made in the West Riding of Yorkshire, and constitutes the principal food of the labouring classes in that district. It is a very thin cake, composed of oatmeal and water only, and by no means unpalatable, particularly while it is new. The mixture is made of a proper consistence in a large bowl, and measured out for each cake by a ladle. As the price of an oat cake is invariably one penny, the size of the ladle of course depends on the rate of meal in the market. The process of making these cakes will readily be understood by referring to the Plate. Some dry meal is sifted upon a flat board, and a ladle-full of the mixture poured over it. The cake is formed and brought to a proper size and thickness by a horizontal movement of the board, as here represented. It is then laid upon what is termed the Backstone, or hot hearth, to bake, which does not require many seconds of time, and afterwards placed upon a cloth to cool. An inverted chair, as seen in the plate, frequently serves this purpose. The cakes are then hung upon a frame, called a ‘Bread Creel’, suspended from the ceiling of almost every cottage in the district. The people in the neighbourhood of Huddersfield are fond of what they term ‘Browiss’ which is oat cake sopped in broth or gravy.
I’ve searched the net a bit today and know now that oatcakes like these (not to be confused with the little Scottish dry biscuit kind) have survived in Staffordshire as have some speciality shops there which still sell them -with all kinds of fillings. This type of oatcake is more like a soft fluffy pancake and can be savoury or sweet. Raising agents are used today but in the past the oat mix was allowed to sour instead.
I cant have oats yet but as soon as I can I want to experiment with them making home made oatcakes both hard and soft kinds and by adding seeds etc. I’ve found some recipes if anyone else is interested. Being oat based I think they should be low carb
…BUT AM I RIGHT?
SPARKLES