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Various flours.

popsy

popsy

Well-Known Member
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North Otago, New Zealand
Type of diabetes
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Tablets (oral)
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Having to give up my eat everything philosophy..and I really really dislike consequences.
Please forgive me if this topic has been covered elsewhere. I have looked for info on this but it's scattered all over as far as I can see and I would really like some help all in one place.
I need carb info on the huge variety of flour out there. I know well that wheat flour in any form makes me spike something awful but really don't have much idea about all the rest.

Any opinions would be so gratefully received.

Thank you. :? :)
 
Just wanted to say thanks for the link. Very helpful chart, with all the info we could ask for. Thanks for finding and sharing.
 
You're welcome suejat, I do find this a confusing subject at times but I think I am getting hang of it. It seems there are a number of opinions on non-wheat flour and a bit of controversy about coconut flour or almond flour being the best product. I reckon that a mix of both might be useful! :)
 
Thank you for the chart. Really good :)
I have some experience of using low carb flours for baking. In my opinion almond and soy flour is the best (soy only when you mix it with something else). Hazelnut or any other grinned nuts are good too. You must remember though that is not a normal flour so cakes are different and some simply impossible to make. I tried coconut flour and I didnt like it at all. its quite expensive and I have never found any good recipe using that flour. i would like to try chick pea flour. I wonder if its nicer than soya
 
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