Flour?

Nan Eklund · Joined: 26 Jul 2007 Posts: 11

I need information on flour to use in home made peda bread. Used to use whole
wheat......what can I substitute that will be lower carb?
This is a recipe that can result in small things like pancakes, good under
cream cheese stuff, scrambled eggs, tuna salad, etc.
Nan, Type 2.

Archived from group: alt>food>diabetic

Siobhan Perricone · Joined: 26 Jul 2007 Posts: 4

On 29 Jul 2003 20:37:53 GMT, naneklund@aol.com (Nan Eklund) wrote:

>I need information on flour to use in home made peda bread. Used to use whole
>wheat......what can I substitute that will be lower carb?
>This is a recipe that can result in small things like pancakes, good under
>cream cheese stuff, scrambled eggs, tuna salad, etc.

Whole wheat flour is actually much lower in carbs than bleached white
flour.

One cup of enriched, bleached all purpose white flour is 95.39 total carbs,
3.4 fiber, for 91.99 effective carbs.

One cup of whole grain whole wheat flour is 87.08 total carbs and 14.6
fiber, for 72.48 effective carbs.

So using whole wheat makes a huge difference. Smile

--
Siobhan Perricone
One trend that bothers me is the glorification of
stupidity, that the media is reassuring people it's
all right not to know anything.... That to me is
far more dangerous than a little pornography
on the Internet. - Carl Sagan

Nan Eklund · Joined: 26 Jul 2007 Posts: 11

What about soy flour or protein flours?
I see mentions of them but have never used anything but white or wheat. Are
there any other possibilities?
Nan, Type 2 12 years, cook 60 + years.

Julie Bove · Joined: 26 Jul 2007 Posts: 106

"Nan Eklund" wrote in message@mb-m26.aol.com...
> What about soy flour or protein flours?
> I see mentions of them but have never used anything but white or wheat.
Are
> there any other possibilities?

You might be able to use those in place of some of the wheat flour, but if
you use too much, the texture will be affected. My Mom is allergic to
wheat. Some years ago, I tried a recipe that called for soy and rice flour.
The resulting loaf of bread was like lead and also flavorless. When I use
different flours, I usually start by swapping 1/4 of what was called for
with the new flour. If that works out well, then I'll increase the amount
of the new flour when I make it again. I've found that you can't even do a
total swap of whole wheat for white flour because the texture won't be the
same.

--
Type 2
http://users.bestweb.net/~jbove/

Gary Woods · Joined: 26 Jul 2007 Posts: 4

Quentin Grady wrote:

>Spelt and rye nick well together when making breads that rise.

I make a loaf with 50/50 spelt and regular bread flour. Can't give you
anything scientific (I'm new at this), but it definitely kicks the BG up
considerably less than a smaller serving of a commercial burger bun.
In upstate New York, the best deal I've found for spelt flour is buying a
25# bag from local health store on special order. Way cheaper than the
little 2# bags you find only sporadically in the supermarket. Keeps well
in the big Tupperware tubs.

Gary Woods AKA K2AHC- PGP key on request, or at www.albany.net/~gwoods
Zone 5/6 in upstate New York, 1200' elevation. NY WO G

Priscilla Ballou · Joined: 26 Jul 2007 Posts: 34

In article ,
naneklund@aol.com (Nan Eklund) wrote:

> What about soy flour or protein flours?
> I see mentions of them but have never used anything but white or wheat. Are
> there any other possibilities?
> Nan, Type 2 12 years, cook 60 + years.

If your recipe has need of rising, then you'll need to add gluten to
non-wheat flours. I add it to whole wheat, too.

Priscilla
--
Minutus cantorum, minutus balorum,
minutus carborata descendum pantorum.
(thanks be to topfive.com)

Peanutjake · Joined: 26 Jul 2007 Posts: 1

I use Gram (not Graham) flour.
It is also called Besan.

I buy it at an Indian Grocer.
There are also a number of places on line that will ship it to you.

It is made from a lentil called Chana Dal.

Less carbs then wheat flour.
It has a super low Glycemic index of 10 as compared to 100 for wheat flour.

I bake bread, cookies and make pancakes with it.
PJ

Quentin Grady · Joined: 26 Jul 2007 Posts: 13

This post not CC'd by email
On 29 Jul 2003 20:37:53 GMT, naneklund@aol.com (Nan Eklund) wrote:

>I need information on flour to use in home made peda bread. Used to use whole
>wheat......what can I substitute that will be lower carb?

G'day G'day Nan,

Here in Hawkes Bay New Zealand we are lucky to have a company using
a zentrofan mill. It produces wholemeal flours ground at low
temperatures ... sort of like being able to buy cold pressed extra
virgin oil. There is also an extensive local following of health
conscious people as clients. What this has meant for me is that I
have been able to experiment with different mixes of flour. My
thoughts are that, that is what you will have to do. Wheat flour in
Australia is different for wheat flour in New Zealand ... the climates
and soils are different. OK that seems like a bit of fuss and bother,
on the other hand it can be fun.

Spelt ... hooded wheat, better mineral content than ordinary wheat.

Blue wheat ... better antioxidants.

Oats and barley ... lower GI rich sources of beta glucans.

Buckwheat ... not really a grain but hey it lowers insulin resistance.

Rye ... good source of certain lignans. Rye is associated
epidemiologically with longevity. Whole rye wafers are my staple when
I am not making my own bread. For some reason though their
cholesterol lowering properties work better for men than women.

Spelt and rye nick well together when making breads that rise.
Buckwheat, oats, barley need to be kept to about 10 perhaps 20% if one
hopes for breads that rise well.

>This is a recipe that can result in small things like pancakes, good under
>cream cheese stuff, scrambled eggs, tuna salad, etc.
>Nan, Type 2.

Buckwheat pancakes are rather famous in the USA so I understand ...
from a zillion miles away looking at cook books.

Best wishes and happy exploration.

--
Quentin Grady ^ ^ /
New Zealand, >#,#< [
/ \ /\
"... and the blind dog was leading."

http://homepages.paradise.net.nz/quentin

TerryR · Joined: 26 Jul 2007 Posts: 1

Here's one source of specialty flours and finished baked
products: http://www.specialfoods.com/

I've never ordered from them, but the buckwheat tortillas
sound interesting although pricy.

TerryR

"Nan Eklund" wrote in message@mb-m14.aol.com...
> I need information on flour to use in home made peda
bread. Used to use whole
> wheat......what can I substitute that will be lower carb?
> This is a recipe that can result in small things like
pancakes, good under
> cream cheese stuff, scrambled eggs, tuna salad, etc.
> Nan, Type 2.

Nan Eklund · Joined: 26 Jul 2007 Posts: 11

Thanks Quentin. My numbers are low enough so that I am going to go back to
some old recipes - like Armenian peda bread. I already figured out how to
substitute olive oil and Splenda for the lard and sugar....but flour is a
problem.
Just wheat? or can I cut it with something else that has fewer carbs...
I printed your suggestions and will hit the local health food store this
weekend, then try to find regular grocery supplies.
I'm already using ground almonds, Splenda and butter for a pie crust
substitute. Nice at Thanksgiving.... or Boxing Day.
Nan, Type 2

Nan Eklund · Joined: 26 Jul 2007 Posts: 11

Thank you - another good suggestion. Goodness knows LA has enough health food
stores so I ought to be able to find spelt flour.
Armenian peda bread coming up.
Nan - born Eklund - married Sarkisian - having fun adapting Swedish and
Armenian recipes.

Nan Eklund · Joined: 26 Jul 2007 Posts: 11

That ought to work on an Armenian recipe. Thanks.
Nan, Type 2

Quentin Grady · Joined: 26 Jul 2007 Posts: 13

This post not CC'd by email
On 30 Jul 2003 22:05:06 GMT, naneklund@aol.com (Nan Eklund) wrote:

>Thanks Quentin. My numbers are low enough so that I am going to go back to
>some old recipes - like Armenian peda bread. I already figured out how to
>substitute olive oil and Splenda for the lard and sugar....but flour is a
>problem.
>Just wheat? or can I cut it with something else that has fewer carbs...
>I printed your suggestions and will hit the local health food store this
>weekend, then try to find regular grocery supplies.
>I'm already using ground almonds, Splenda and butter for a pie crust
>substitute. Nice at Thanksgiving.... or Boxing Day.
>Nan, Type 2

G'day G'day Nan,

You might want to include some toasted chickpea flour. It can be
used in larger quantities than soy flour without giving a beany
flavour.

Best wishes,

--
Quentin Grady ^ ^ /
New Zealand, >#,#< [
/ \ /\
"... and the blind dog was leading."

http://homepages.paradise.net.nz/quentin