Low-carb bechamelle sauce ?

Hueyduck said:

Hi everyone,

I wondered if any of you had found an alternative to bechamelle (a
simple sauce made with 3 tablespoon of butter, a tbs of flour and 1/2 l
of milk, plus pepper and muscade).
Replacing milk with water is something that can be done, but for the
flour? I know a tbs of flour isn't much, but adding 30g of carbs just
for that...

A tablespoon of (all-purpose) flour is 6g carb, not 30.
Broth would be tastier than subbing water for milk.

--
jamie ([email hidden])

"There's a seeker born every minute."

jamie said:

Hueyduck said:

Hi everyone,

I wondered if any of you had found an alternative to bechamelle (a
simple sauce made with 3 tablespoon of butter, a tbs of flour and
1/2 l of milk, plus pepper and muscade).
Replacing milk with water is something that can be done, but for the
flour? I know a tbs of flour isn't much, but adding 30g of carbs just
for that...

A tablespoon of (all-purpose) flour is 6g carb, not 30.
Broth would be tastier than subbing water for milk.

I don't see how you could substitute either broth or water for milk and
still have bechamel. The result might be good, but if what you are looking
for is bechamel, that won't be it.

Some people speak highly of the Hood "Carb Countdown" milk; the OP might
want to try that. As the reply noted, the tablespoon of flour is only 6g
carb - and this recipe makes more than one serving of bechamel.

--
carla
http://geekofalltrades.typepad.com/geek

Why not use heavy cream thinned with water to replace the milk? In a ratio
of 1/4 heavy cream to 3/4 water, the carbs should be pretty low.

carla said:

I don't see how you could substitute either broth or water for milk and
still have bechamel. The result might be good, but if what you are looking
for is bechamel, that won't be it.

Some people speak highly of the Hood "Carb Countdown" milk; the OP might
want to try that. As the reply noted, the tablespoon of flour is only 6g
carb - and this recipe makes more than one serving of bechamel.

-----
Bev

jamie said:

Hueyduck said:

Hi everyone,

I wondered if any of you had found an alternative to bechamelle (a
simple sauce made with 3 tablespoon of butter, a tbs of flour and 1/2 l
of milk, plus pepper and muscade).
Replacing milk with water is something that can be done, but for the
flour? I know a tbs of flour isn't much, but adding 30g of carbs just
for that...

A tablespoon of (all-purpose) flour is 6g carb, not 30.

No it isn't.

Quoted message said:

Broth would be tastier than subbing water for milk.

Once again, Fitday, using the FDA database, lists a tablespoon of flour
(15gms) as 11.4 grams of carbohydrate, not 6.

The nutrition panel on a couple of varieties I have here list wheat
flour the same as Fitday and cornflour, the flour most commonly used as
a thickening agent, also as containing 11.5 grams of carb.

A heaped tablespoon, the amount you might normally use to thicken a
small sauce or gravy portion, would go pretty close to 25-30 grams of carb.

It is no wonder so many of you have limited success with your diets if
you allow errors regarding calorie or carb content like this to creep
into meal planning. Not much point in counting carbs if your count is
out by double the correct amount.

Regards

David

[email hidden] (jamie) wrote in message news:<[email hidden]>...

Quoted message said:

Hueyduck said:

Hi everyone,

I wondered if any of you had found an alternative to bechamelle (a
simple sauce made with 3 tablespoon of butter, a tbs of flour and 1/2 l
of milk, plus pepper and muscade).
Replacing milk with water is something that can be done, but for the
flour? I know a tbs of flour isn't much, but adding 30g of carbs just
for that...

A tablespoon of (all-purpose) flour is 6g carb, not 30.
Broth would be tastier than subbing water for milk.

Would cream work in place of butter?

In place of flour, you can use Xantham gum. You can find it at a
health food store. A little goes a long way, so don't use as much as
flour would call for. It takes some heat to properly dissolve it. I
thickens a bit like corn starch.

Scott

J. David Anderson said:

jamie said:

Hueyduck said:

Hi everyone,

I wondered if any of you had found an alternative to bechamelle (a
simple sauce made with 3 tablespoon of butter, a tbs of flour and 1/2
l of milk, plus pepper and muscade).
Replacing milk with water is something that can be done, but for the
flour? I know a tbs of flour isn't much, but adding 30g of carbs just
for that...

A tablespoon of (all-purpose) flour is 6g carb, not 30.

No it isn't.

Quoted message said:

Broth would be tastier than subbing water for milk.

Once again, Fitday, using the FDA database, lists a tablespoon of flour
(15gms) as 11.4 grams of carbohydrate, not 6.

The nutrition panel on a couple of varieties I have here list wheat
flour the same as Fitday and cornflour, the flour most commonly used as
a thickening agent, also as containing 11.5 grams of carb.

A heaped tablespoon, the amount you might normally use to thicken a
small sauce or gravy portion, would go pretty close to 25-30 grams of
carb.

It is no wonder so many of you have limited success with your diets if
you allow errors regarding calorie or carb content like this to creep
into meal planning. Not much point in counting carbs if your count is
out by double the correct amount.

Regards

David

So, an addition from 6 to 11.4 grams of carbs is going to bloat us out? I
don't think so. Plus, if a tablespoon is 11.4 grams, 30 grams would be
almost triple the amount. How does one heap a tablespoon and end up with
triple the amount? Diets don't fail for a few grams of carbs.

--
Bob in CT
Remove ".x" to reply

You are the one apparently having a problem using FitDay. FitDay lists 1
tablespoon (1/16 of a cup) of white flour as 6g net carbs.
And how are you determining your weights for these things? Did you weigh 1
tablespoon of flour? In other posts, you gave fluid volumes a weight as
well. How did you determine the weight of those fluids? Why would you?
Again, you are the one not using FitDay or the USDA database correctly.

J. David Anderson said:

Once again, Fitday, using the FDA database, lists a tablespoon of flour
(15gms) as 11.4 grams of carbohydrate, not 6.

The nutrition panel on a couple of varieties I have here list wheat
flour the same as Fitday and cornflour, the flour most commonly used as
a thickening agent, also as containing 11.5 grams of carb.

A heaped tablespoon, the amount you might normally use to thicken a
small sauce or gravy portion, would go pretty close to 25-30 grams of carb.

It is no wonder so many of you have limited success with your diets if
you allow errors regarding calorie or carb content like this to creep
into meal planning. Not much point in counting carbs if your count is
out by double the correct amount.

-----
Bev

Skaught said:

Would cream work in place of butter?

Thx for the advice, but actually, I used water and muscade+pepper, this
was quite good.

Quoted message said:

In place of flour, you can use Xantham gum. You can find it at a
health food store. A little goes a long way, so don't use as much as
flour would call for. It takes some heat to properly dissolve it. I
thickens a bit like corn starch.

I will try it out.Thx again

Huey

In article <[email hidden]>,

(Skaught) said:

[email hidden] (jamie) wrote in message
news:<[email hidden]>...

Quoted message said:

Hueyduck said:

Hi everyone,

I wondered if any of you had found an alternative to bechamelle (a
simple sauce made with 3 tablespoon of butter, a tbs of flour and 1/2 l
of milk, plus pepper and muscade).
Replacing milk with water is something that can be done, but for the
flour? I know a tbs of flour isn't much, but adding 30g of carbs just
for that...

A tablespoon of (all-purpose) flour is 6g carb, not 30.
Broth would be tastier than subbing water for milk.

Would cream work in place of butter?

Why substitute the butter?

I would suggest heavy cream/water in a 1:1 mix for the milk. Otherwise,
go ahead and follow the original recipe. One T of flour isn't much carb.

Priscilla

In article <[email hidden]>,

J. David Anderson said:

jamie said:

Hueyduck said:

Hi everyone,

I wondered if any of you had found an alternative to bechamelle (a
simple sauce made with 3 tablespoon of butter, a tbs of flour and 1/2 l
of milk, plus pepper and muscade).
Replacing milk with water is something that can be done, but for the
flour? I know a tbs of flour isn't much, but adding 30g of carbs just
for that...

A tablespoon of (all-purpose) flour is 6g carb, not 30.

No it isn't.

Quoted message said:

Broth would be tastier than subbing water for milk.

Once again, Fitday, using the FDA database, lists a tablespoon of flour
(15gms) as 11.4 grams of carbohydrate, not 6.

A tablespoon is 1/16 of a cup. One cup of wheat flour white all-purpose
on fitday is 65.39 grams of carb. Divide that by 16 and you get 5.96
grams per level tablespoon.

Priscilla

In article <[email hidden]>,

Priscilla Ballou said:

A tablespoon is 1/16 of a cup. One cup of wheat flour white all-purpose
on fitday is 65.39

Typo! 95.39

Quoted message said:

grams of carb. Divide that by 16 and you get 5.96
grams per level tablespoon.

Priscilla

Priscilla Ballou said:

Quoted message said:

Would cream work in place of butter?

Why substitute the butter?

We were talking about the milk :-)

Quoted message said:

I would suggest heavy cream/water in a 1:1 mix for the milk. Otherwise,
go ahead and follow the original recipe. One T of flour isn't much carb.

That's what I finally decided.
Having done that, my total carbs for today is 50g.
Perfect.

Sometimes, simples things are just... right.

Huey

You're doing it again! Converting tablespoons (volume) to grams (mass)
without factoring in density! A tablespoon is 1/16 of a cup, use the cup
measurements to get your carbs and you will get the correct answer which is
6/tablespoon.

In news:[email hidden],
J. David Anderson <[email hidden]> stated
| jamie wrote:
|| Hueyduck <[email hidden]> wrote:
||
||| Hi everyone,
|||
||| I wondered if any of you had found an alternative to bechamelle (a
||| simple sauce made with 3 tablespoon of butter, a tbs of flour and
||| 1/2 l of milk, plus pepper and muscade).
||| Replacing milk with water is something that can be done, but for the
||| flour? I know a tbs of flour isn't much, but adding 30g of carbs
||| just for that...
||
||
|| A tablespoon of (all-purpose) flour is 6g carb, not 30.
|
| No it isn't.
|
|| Broth would be tastier than subbing water for milk.
|
| Once again, Fitday, using the FDA database, lists a tablespoon of
| flour (15gms) as 11.4 grams of carbohydrate, not 6.
|
| The nutrition panel on a couple of varieties I have here list wheat
| flour the same as Fitday and cornflour, the flour most commonly used
| as
| a thickening agent, also as containing 11.5 grams of carb.
|
| A heaped tablespoon, the amount you might normally use to thicken a
| small sauce or gravy portion, would go pretty close to 25-30 grams of
| carb.
|
| It is no wonder so many of you have limited success with your diets if
| you allow errors regarding calorie or carb content like this to creep
| into meal planning. Not much point in counting carbs if your count is
| out by double the correct amount.
|
|
| Regards
|
| David

By the way, what is muscade?

In news:[email hidden],
Hueyduck <[email hidden]> stated
| Skaught wrote:
|
|| Would cream work in place of butter?
| Thx for the advice, but actually, I used water and muscade+pepper,
| this was quite good.
||
|| In place of flour, you can use Xantham gum. You can find it at a
|| health food store. A little goes a long way, so don't use as much as
|| flour would call for. It takes some heat to properly dissolve it. I
|| thickens a bit like corn starch.
|
| I will try it out.Thx again
|
| Huey

carla said:

jamie said:

Hueyduck said:

Hi everyone,

I wondered if any of you had found an alternative to bechamelle (a
simple sauce made with 3 tablespoon of butter, a tbs of flour and
1/2 l of milk, plus pepper and muscade).
Replacing milk with water is something that can be done, but for the
flour? I know a tbs of flour isn't much, but adding 30g of carbs just
for that...

A tablespoon of (all-purpose) flour is 6g carb, not 30.
Broth would be tastier than subbing water for milk.

I don't see how you could substitute either broth or water for milk and
still have bechamel. The result might be good, but if what you are looking
for is bechamel, that won't be it.

Using broth would be more of a Veloute sauce. One of my cookbooks
lists Bechamel to be the same as white sauce like the OP says, and
the other cookbook lists Bechamel as using both chicken stock and
milk or cream, which wouldn't be as different from the Veloute.

--
jamie ([email hidden])

"There's a seeker born every minute."

J. David Anderson said:

jamie said:

A tablespoon of (all-purpose) flour is 6g carb, not 30.

No it isn't.

Once again, Fitday, using the FDA database, lists a tablespoon of flour
(15gms) as 11.4 grams of carbohydrate, not 6.

I'd like to see you fit 15g of flour into a tablespoon.

15ml is a different measurement from 15g, when you're not measuring
water or a fluid of similar density. Per USDA, a cup of flour
*weighs* 125g, of which 95.39g is carb.

Quoted message said:

A heaped tablespoon, the amount you might normally use to thicken a
small sauce or gravy portion, would go pretty close to 25-30 grams of carb.

You might heap random amounts when cooking but just because you can't
measure for [censored], it's not our problem.

Quoted message said:

It is no wonder so many of you have limited success with your diets if
you allow errors regarding calorie or carb content like this to creep
into meal planning. Not much point in counting carbs if your count is
out by double the correct amount.

I know the difference between a milliliter and a gram, dear. I've
also been maintaining goal weight for 5 years.

168/125/125 7 years: LC since 2/18/97 maintaining since 3/17/99

--
jamie ([email hidden])

"There's a seeker born every minute."

Hueyduck <[email hidden]> quoth:

Quoted message said:

Priscilla Ballou wrote:

Quoted message said:

Quoted message said:

Quoted message said:

Would cream work in place of butter?

Why substitute the butter?

We were talking about the milk :-)

Not in what I was responding to:

Skaught <[email hidden]> quoth:

Quoted message said:

Would cream work in place of butter?

Priscilla

Use double cream and tastless hardish cheese like very mild chedder, add
pepper, it will be quite close to a plain bechemel sauce.

Regards

John

"Hueyduck" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Hi everyone,

I wondered if any of you had found an alternative to bechamelle (a
simple sauce made with 3 tablespoon of butter, a tbs of flour and 1/2 l
of milk, plus pepper and muscade).
Replacing milk with water is something that can be done, but for the
flour? I know a tbs of flour isn't much, but adding 30g of carbs just
for that...
I thought maybe there was something to work out with egg yolk, thus
ending with a salted custard.
Well, any thoughts ?
I intend to use is mainly qith cauliflower.

Thx.

Huey

Earlier today someone asked "what is muscade?"
I haven't seen an answer posted yet and I bring up the question again
because I also would like to know the answer. Can anyone tell us?

Barbara

FOB said:

By the way, what is muscade?

In news:[email hidden],
Hueyduck <[email hidden]> stated
| Skaught wrote:
|
|| Would cream work in place of butter?
| Thx for the advice, but actually, I used water and muscade+pepper,
| this was quite good.
||
|| In place of flour, you can use Xantham gum. You can find it at a
|| health food store. A little goes a long way, so don't use as much as
|| flour would call for. It takes some heat to properly dissolve it. I
|| thickens a bit like corn starch.
|
| I will try it out.Thx again
|
| Huey