Type 2 Sauces and Spices.

Not one book in particular but I find amazon a godsend for low carb toffee, chocolate etc. sauces for desserts. I experimented with their yucky coconut wraps but LOW CARB wraps are nice.

Just had a thought might try their coconut wraps for lazanya sheets.
New experiement for me and kids to do next week.

Ps. Chinese 5 spices are very tasty.

Diet doctor are excellent for recipes.
Loads of books out now.

Carbs and cals not recipes but very very useful app or book.

There is a book and an app that I found invaluable at the beginning. It is called the Carbs and Cals book/app. It ddoesn't really have recipes but tells you the basic info of hundreds of foods from broccoli to bacon and from custard to capers. I was just using google or the supermarkets own nutritional values lists before I got it.

Watch out for some of the jars of spices you can buy as many have added in carbs always check the labels.

Motherhen2014 said:

I am this weekend throwing everything out of my kitchen cupboards that has high carbohydrates.

I want to make my own sauces wether chilli or curry barbecue.
Does any one-know of a good book and where can I find information iof all I need in my cupboards. To make meals up
Just that I am now getting serious about low carb and want to have everything I could need to make a meal all sauces already made up have so much carbs in.
Would welcome your help friends.


Weight this week 16.4

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Hello from Mallorca, great to hear such wonderful motivation chucking out all high carbs, well done YOU!

Take a littlle peep at below link, although its low carb bechamel, which I use, the ADDED BONUS, on top if you scroll down on the recipe, the BASE, is so versatile, as by adding bits and bobs of other ingredients you can come up with various other sauces which result in low carb too, as the base if low carb in the first place, hopefully the tips of difference sauces may prove of some help and assist?

https://www.dietdoctor.com/recipes/gluten-free-bechamel-sauce

Aaaaah, what one do without Diet Doctor for such different, exciting and wonderful ideas re low carb eating, a magnificent website I have to say.

Happy sauce cooking in the kitchen, have a beaut day.

Using the reduction method is a good way to increase the flavour of a sauce without adding carbs. My ex was a chef and he showed me how to make a reduction jus (gravy) from the roasting pan or from beef stock. Takes a while to make but wow it tastes so good! It's concentrated, so there will be a few carbs from the meat but I wouldn't have thought very much. Not like adding carbs as a thickener.

@pollensa the bechamel sauce looks like a winner. I trawl through DD quite often but I’ve never noticed this, thank you.