Substitutes for flour question

Me said:

I wonder if anyone can advise me as to which substitute for flour is
most appropriate for which type of foods. I see in George Stella's
first book he uses soy flour and wheat or oat bran, many people say
they use almond meal and I believe there is a comment by Dr Atkins
to use protein powder if you aren't using his low carb baking mix.
Are all of these alternatives interchangeable for any type of food
or is one more suited for pizza dough and breads and another more
suited for something sweeter? Is it all just a matter of personal
taste or is there some rule to using flour substitutes?

It depends both on personal taste and what you're using it for. If
you're coating meat with it, ground pork rinds or parmesan cheese can
work quite well, but they wouldn't work as the main ingredient in
pizza-dough. For biscuits and other bread-like foods, Carbquik works
well, and I happen to think it tastes pretty good too. I made some
cookies with almond flour, and they were good, but awfully rich, so
next time I plan to mix almond flour and Carbquik half-and-half.

Quoted message said:

I am especially interested in which low carb flour substitute would
make a good white sauce. I really want to make cauliflower and
cheese similar to baked macaroni and cheese made with white sauce.

I'm planning to try Carbquik in a white sauce to pour over Swiss Chard
this weekend, so I'll try to remember to report back how that works.

--
Aaron -- 285/254/200 -- aaron.baugher.biz

Me said:

I am especially interested in which low carb flour substitute would make a
good white sauce. I really want to make cauliflower and cheese similar to
baked macaroni and cheese made with white sauce.

You're using the white sauce to melt the cheese smoothly, right?
There isn't an actual need for white sauce to do that. I mix milk
into grated or cubed cheese to help it melt and that works fine.

Rather than a cheese sauce, do you mean making cauliflower
cheese casserole? Sounds wonderful.

Doug Freyburger said:

Me said:

I am especially interested in which low carb flour substitute would make a
good white sauce. I really want to make cauliflower and cheese similar to
baked macaroni and cheese made with white sauce.

You're using the white sauce to melt the cheese smoothly, right?
There isn't an actual need for white sauce to do that. I mix milk
into grated or cubed cheese to help it melt and that works fine.

Hi, Doug!

I was thinking the same thing -- except I use cream, warm it up, and
add shredded cheese to it about an ounce at a time. I just have to be
careful not to add too much, or it will "break." I don't have that
problem with extra-sharp cheddar -- it makes a great sauce long before
the breaking point.

It's super rich, though -- a little goes a long, long way. But my
family loves it and asks for cauliflower -- and then wants to know if
I'm going to make the cheese sauce to go with it. ;-)

--
BlueBrooke
254/225/135

Me said:

Hi all,
I wonder if anyone can advise me as to which substitute for flour is most
appropriate for which type of foods. I see in George Stella's first book he
uses soy flour and wheat or oat bran, many people say they use almond meal
and I believe there is a comment by Dr Atkins to use protein powder if you
aren't using his low carb baking mix. Are all of these alternatives
interchangeable for any type of food or is one more suited for pizza dough
and breads and another more suited for something sweeter? Is it all just a
matter of personal taste or is there some rule to using flour substitutes?
I am especially interested in which low carb flour substitute would make a
good white sauce. I really want to make cauliflower and cheese similar to
baked macaroni and cheese made with white sauce.

Any help would be very much appreciated.

Rebecca

reply to newsgroup or sun89121 at cox dot net.

Just use flour. A couple of tablespoon in 6 or 8 servings ain't gonna
kill you.

And just don't eat bread or pizza dough. Eat real food.

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

Quoted message said:

I'm planning to try Carbquik in a white sauce to pour over Swiss Chard
this weekend, so I'll try to remember to report back how that works.
Aaron -- 285/254/200 -- aaron.baugher.biz

How about it Aaron, how did the white sauce turn out? I love Carbquik
pancakes and the bowl muffins are fun, but I screwed up some fish
fillets BIG TIME experimenting with breading. I saved it by
"blackening" it (as in burning the stuff to a crisp). It actually was
not bad, but, back to the drawing board. Let us know how the white
sauce turns out.

Cheers, Wizzzer

On Tue, 11 Sep 2007 16:23:20 -0500, "Wizzzer" <[email hidden]>

Quoted message said:

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

Quoted message said:

I'm planning to try Carbquik in a white sauce to pour over Swiss Chard
this weekend, so I'll try to remember to report back how that works.
Aaron -- 285/254/200 -- aaron.baugher.biz

How about it Aaron, how did the white sauce turn out? I love Carbquik
pancakes and the bowl muffins are fun, but I screwed up some fish
fillets BIG TIME experimenting with breading. I saved it by
"blackening" it (as in burning the stuff to a crisp). It actually was
not bad, but, back to the drawing board. Let us know how the white
sauce turns out.

Cheers, Wizzzer

I'd be interested to see how this turned out, too -- because I don't
have high hopes. Isn't CarbQuick a low-carb version of Bisquick? I
know I tried making gravy or sauce with Bisquick when I was out of
flour, and it was a nasty mess. Great for pancakes, not "the thing"
for sauce. It's not just flour -- there's other stuff in there, too,
and I'm too lazy to look up the ingredients. :-)

--
BlueBrooke
254/225/135

Me said:

Hi all,
I wonder if anyone can advise me as to which substitute for flour is most
appropriate for which type of foods. I see in George Stella's first book he
uses soy flour and wheat or oat bran, many people say they use almond meal
and I believe there is a comment by Dr Atkins to use protein powder if you
aren't using his low carb baking mix. Are all of these alternatives
interchangeable for any type of food or is one more suited for pizza dough
and breads and another more suited for something sweeter? Is it all just a
matter of personal taste or is there some rule to using flour substitutes?
I am especially interested in which low carb flour substitute would make a
good white sauce. I really want to make cauliflower and cheese similar to
baked macaroni and cheese made with white sauce.

Rebecca,

For baking, I use nut flours - mostly almond flour. In fact, I just
made two loaves tonight for my fitness/nutrition guru - one plain loaf
as a bread substitute and one made with walnuts, orange flavoring and
Sweet Leaf's Stevia Plus (stevia mixed with inulin - a sweet fiber
derived from chicory). Normally, I like to make my sweet breads/
coffeecakes with Lo Han (SlimSweet) but guru only likes stevia, and
Stevia Plus with inulin fiber is the only one *I* find palatable (and
I'm very picky). For Sweet Leaf Stevia Plus: http://www.sweetleaf.com
For SlimSweet: http://www.trimedica.com/products/slimsweet.html

For sauces, I don't bother with flour substitutes. Instead, I rely on
reductions. For a bechamel sauce substitute, just use cream instead
of milk and then there's no real need to make a roux for thickening.

For making puddings, I've been playing with agar agar and find that
1/4 teaspoon of the powder to one cup of liquid makes a nice pudding
consistency that holds, even at room temperature. Agar agar wouldn't
be good for heated sauces, though, as it goes liquid when over 80
degrees fahrenheit.

I must confess, though, that I've gone the "natural" route and given
up artificial sweeteners, etc., at the request of my guru, but I'm not
telling people not to use Splenda, etc. That's not my way, really.

And my guru is really just a nice guy who's my fitness coach and
nutrition counselor - we're working together on a book. I'm not in
his cult or anything. 🙂

Myra

Myra wrote:
:: On Sep 7, 5:22 pm, "Me" <[email hidden]> wrote:
::: Hi all,
::: I wonder if anyone can advise me as to which substitute for flour
::: is most appropriate for which type of foods. I see in George
::: Stella's first book he uses soy flour and wheat or oat bran, many
::: people say they use almond meal and I believe there is a comment by
::: Dr Atkins to use protein powder if you aren't using his low carb
::: baking mix. Are all of these alternatives interchangeable for any
::: type of food or is one more suited for pizza dough and breads and
::: another more suited for something sweeter? Is it all just a matter
::: of personal taste or is there some rule to using flour substitutes?
::: I am especially interested in which low carb flour substitute would
::: make a good white sauce. I really want to make cauliflower and
::: cheese similar to baked macaroni and cheese made with white sauce.
::
:: Rebecca,
::
:: For baking, I use nut flours - mostly almond flour. In fact, I just
:: made two loaves tonight for my fitness/nutrition guru - one plain
:: loaf as a bread substitute and one made with walnuts, orange
:: flavoring and Sweet Leaf's Stevia Plus (stevia mixed with inulin - a
:: sweet fiber derived from chicory). Normally, I like to make my
:: sweet breads/ coffeecakes with Lo Han (SlimSweet) but guru only
:: likes stevia, and Stevia Plus with inulin fiber is the only one *I*
:: find palatable (and I'm very picky). For Sweet Leaf Stevia Plus:
:: http://www.sweetleaf.com For SlimSweet:
:: http://www.trimedica.com/products/slimsweet.html
::
:: For sauces, I don't bother with flour substitutes. Instead, I rely
:: on reductions. For a bechamel sauce substitute, just use cream
:: instead of milk and then there's no real need to make a roux for
:: thickening.
::
:: For making puddings, I've been playing with agar agar and find that
:: 1/4 teaspoon of the powder to one cup of liquid makes a nice pudding
:: consistency that holds, even at room temperature. Agar agar wouldn't
:: be good for heated sauces, though, as it goes liquid when over 80
:: degrees fahrenheit.
::
:: I must confess, though, that I've gone the "natural" route and given
:: up artificial sweeteners, etc., at the request of my guru, but I'm
:: not telling people not to use Splenda, etc. That's not my way,
:: really.
::
:: And my guru is really just a nice guy who's my fitness coach and
:: nutrition counselor - we're working together on a book. I'm not in
:: his cult or anything. 🙂
::
:: Myra

hehe....Hmm... I keep thinking...."How am I going to get Myra away from this
guy?"

Tunderbar wrote:
:: On Sep 7, 7:22 pm, "Me" <[email hidden]> wrote:
::: Hi all,
::: I wonder if anyone can advise me as to which substitute for flour
::: is most appropriate for which type of foods. I see in George
::: Stella's first book he uses soy flour and wheat or oat bran, many
::: people say they use almond meal and I believe there is a comment by
::: Dr Atkins to use protein powder if you aren't using his low carb
::: baking mix. Are all of these alternatives interchangeable for any
::: type of food or is one more suited for pizza dough and breads and
::: another more suited for something sweeter? Is it all just a matter
::: of personal taste or is there some rule to using flour substitutes?
::: I am especially interested in which low carb flour substitute would
::: make a good white sauce. I really want to make cauliflower and
::: cheese similar to baked macaroni and cheese made with white sauce.
:::
::: Any help would be very much appreciated.
:::
::: Rebecca
:::
::: reply to newsgroup or sun89121 at cox dot net.
::
:: Just use flour. A couple of tablespoon in 6 or 8 servings ain't gonna
:: kill you.
::
:: And just don't eat bread or pizza dough. Eat real food.

And just don't eat bread or pizza dough? Gosh, you've come full circle.
You're been morphing steadily over the years, Thunder.

Roger Zoul said:

Tunderbar wrote:

:: On Sep 7, 7:22 pm, "Me" <[email hidden]> wrote:
::: Hi all,
::: I wonder if anyone can advise me as to which substitute for flour
::: is most appropriate for which type of foods. I see in George
::: Stella's first book he uses soy flour and wheat or oat bran, many
::: people say they use almond meal and I believe there is a comment by
::: Dr Atkins to use protein powder if you aren't using his low carb
::: baking mix. Are all of these alternatives interchangeable for any
::: type of food or is one more suited for pizza dough and breads and
::: another more suited for something sweeter? Is it all just a matter
::: of personal taste or is there some rule to using flour substitutes?
::: I am especially interested in which low carb flour substitute would
::: make a good white sauce. I really want to make cauliflower and
::: cheese similar to baked macaroni and cheese made with white sauce.
:::
::: Any help would be very much appreciated.
:::
::: Rebecca
:::
::: reply to newsgroup or sun89121 at cox dot net.
::
:: Just use flour. A couple of tablespoon in 6 or 8 servings ain't gonna
:: kill you.
::
:: And just don't eat bread or pizza dough. Eat real food.

And just don't eat bread or pizza dough? Gosh, you've come full circle.
You're been morphing steadily over the years, Thunder.

Why do you say that? I've always been irked by people trying to find
some strange crappy concoctions that could conceivably be somehow used
as very poor substitutes for one refined carb or another. And I've
always told them to just skip the refined high carb foods entirely and
eat real food.

If you eat bread, eat properly made whole grain bread. Soaked and
fermented. Avoid wheat. Rye is a good alternative. And only eat one
slice. Same with pizza. Plus eat a thin crust with extra meats and
cheese.

Minimize the amounts of grains or cut it out altogether. Trying to
find a substitute for flour is silly and will lead to you to failing
to eat the low-carb way. Eating cruddy tasting substitutes also won't
make it easier to stay the course. Just do without the refined stuff
while substituting it with other real good tasting naturally low-carb
real foods.

No, I don't melt the cheese in the sauce. Back when I made Macaroni and
cheese- what I call the "baked way" as opposed to the way people make it
with a runny cheese sauce- I Layered macaroni and shredded cheddar, macaroni
and shredded cheddar and then poured white sauce over it all. Then you bake
it about 45 minutes. Its not runny its fairly solid as far as cutting a
slice and being able to lift it out. So I want to do a similar cauliflower
casserole but have more to it than just cauliflower and cheese.

Thanks,
Rebecca

reply to newsgroup or sun89121 at cox dot net.
http://www.myspace.com/hereinvegas

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

Quoted message said:

Me said:

I am especially interested in which low carb flour substitute would make
a
good white sauce. I really want to make cauliflower and cheese similar
to
baked macaroni and cheese made with white sauce.

You're using the white sauce to melt the cheese smoothly, right?
There isn't an actual need for white sauce to do that. I mix milk
into grated or cubed cheese to help it melt and that works fine.

Rather than a cheese sauce, do you mean making cauliflower
cheese casserole? Sounds wonderful.

I basically agree with you and haven't had any bread, pizza dough, crackers
and such for over 3 months. However for me to not go off my plan while away
from home 12 hours, four days a week it works best if I make a batch of
something- divvy it up and take it to work and have some at home for when I
get home starving. I feel the need for some variation on my old stand bys
(fish, poultry or meat with a veggie for lunch and dinner). I agree with
you though- a couple of spoons of flour divvied up into several portions,
not that bad...I overthunk it before.

Thanks for the input and the realism

Thanks,
Rebecca

reply to newsgroup or sun89121 at cox dot net.
http://www.myspace.com/hereinvegas

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

Quoted message said:

Just use flour. A couple of tablespoon in 6 or 8 servings ain't gonna
kill you.

And just don't eat bread or pizza dough. Eat real food.

To thicken gravies I use either guar gum or Xanthan gum, they are pretty
similar, just takes a little bit, they thicken with time, not with heat. I
have never made a white sauce with them but don't see why they wouldn't work
just as well for white sauce. You need to add a little bit at a time,
stirring with each addition until you are happy with the thickness. They
don't add any flavor, just thickness.

Me wrote:
| No, I don't melt the cheese in the sauce. Back when I made Macaroni
| and cheese- what I call the "baked way" as opposed to the way people
| make it with a runny cheese sauce- I Layered macaroni and shredded
| cheddar, macaroni and shredded cheddar and then poured white sauce
| over it all. Then you bake it about 45 minutes. Its not runny its
| fairly solid as far as cutting a slice and being able to lift it out.
| So I want to do a similar cauliflower casserole but have more to it
| than just cauliflower and cheese.
|
| Thanks,
| Rebecca
|
| reply to newsgroup or sun89121 at cox dot net.
| http://www.myspace.com/hereinvegas
|
|
| "Doug Freyburger" <[email hidden]> wrote in message
| news:[email hidden]...
|| "Me" <[email hidden]> wrote:
|||
||| I am especially interested in which low carb flour substitute would
||| make a
||| good white sauce. I really want to make cauliflower and cheese
||| similar to
||| baked macaroni and cheese made with white sauce.
||
|| You're using the white sauce to melt the cheese smoothly, right?
|| There isn't an actual need for white sauce to do that. I mix milk
|| into grated or cubed cheese to help it melt and that works fine.
||
|| Rather than a cheese sauce, do you mean making cauliflower
|| cheese casserole? Sounds wonderful.

Tunderbar said:

... I've always been irked by people trying to find
some strange crappy concoctions that could conceivably be somehow used
as very poor substitutes for one refined carb or another. And I've
always told them to just skip the refined high carb foods entirely and
eat real food.

This is a reason I like the idea of fauotatoes or cauliflower
casserole - It is a real low carb food in its own right and it
tastes great. It isn't a substitute in anything like the same
sense as Atkins baking substitute. In that sense it isn't a
substitute at all.

Quoted message said:

If you eat bread, eat properly made whole grain bread. Soaked and
fermented.

What does "soaked and fermented" mean? Sounds like
you're suggesting beer over bread.

Quoted message said:

Avoid wheat. Rye is a good alternative. And only eat one
slice. Same with pizza. Plus eat a thin crust with extra meats and
cheese.

Minimize the amounts of grains or cut it out altogether.

Also for those on Atkins - Follow the elimination aspect of the
plan to prove to yourself that each ingredient is not a problem.
If you have not yet added an ingredient through the carb ladder
sequence yet do it that not not as a substitute. And any that
the process tells you to avoid, don't use a substitute that uses
them.

For example when I followed the Atkins process a few months
in I learned I'm wheat intolerant. So I don't use substitutes that
are made from wheat. No low-carb tortillas for me.

Quoted message said:

Trying to
find a substitute for flour is silly and will lead to you to failing
to eat the low-carb way. Eating cruddy tasting substitutes also won't
make it easier to stay the course. Just do without the refined stuff
while substituting it with other real good tasting naturally low-carb
real foods.

Carrots or lobster, what an agonizing choice. ;^)

Roger Zoul said:

Myra wrote:

:: And my guru is really just a nice guy who's my fitness coach and
:: nutrition counselor - we're working together on a book. I'm not in
:: his cult or anything. 🙂
::
:: Myra

hehe....Hmm... I keep thinking...."How am I going to get Myra away from this
guy?"

Marriage proposal?

LOL!

Myra

Wizzzer said:

Aaron Baugher said:

I'm planning to try Carbquik in a white sauce to pour over Swiss
Chard this weekend, so I'll try to remember to report back how that
works.

Quoted message said:

How about it Aaron, how did the white sauce turn out?

When I posted this on Tuesday, I meant this coming weekend.
Unfortunately, I don't have a time machine. :-)

As it turns out, the guar gum I ordered arrived, so I probably won't
try a white sauce with CarbQuik after all. Instead, I'm off to find a
white sauce recipe using guar gum as the thickener.

--
Aaron -- 285/254/200 -- aaron.baugher.biz

"Just use flour. A couple of tablespoon in 6 or 8 servings ain't gonna
kill you. "

Kill you? No. Set off a binge? Heck yeah!

BlueBrooke .@. said:

On Tue, 11 Sep 2007 10:05:47 -0700, Doug Freyburger

Quoted message said:

"Me" <[email hidden]> wrote:

Quoted message said:

Quoted message said:

I am especially interested in which low carb flour substitute would make a
good white sauce. I really want to make cauliflower and cheese similar to
baked macaroni and cheese made with white sauce.

Quoted message said:

You're using the white sauce to melt the cheese smoothly, right?
There isn't an actual need for white sauce to do that. I mix milk
into grated or cubed cheese to help it melt and that works fine.

Hi, Doug!

I was thinking the same thing -- except I use cream, warm it up, and
add shredded cheese to it about an ounce at a time. I just have to be
careful not to add too much, or it will "break." I don't have that
problem with extra-sharp cheddar -- it makes a great sauce long before
the breaking point.

It's super rich, though -- a little goes a long, long way. But my
family loves it and asks for cauliflower -- and then wants to know if
I'm going to make the cheese sauce to go with it. ;-)

--
BlueBrooke
254/225/135

i don't know

Me said:

Hi all,
I wonder if anyone can advise me as to which substitute for flour is most
appropriate for which type of foods. I see in George Stella's first book he
uses soy flour and wheat or oat bran, many people say they use almond meal
and I believe there is a comment by Dr Atkins to use protein powder if you
aren't using his low carb baking mix. Are all of these alternatives
interchangeable for any type of food or is one more suited for pizza dough
and breads and another more suited for something sweeter? Is it all just a
matter of personal taste or is there some rule to using flour substitutes?
I am especially interested in which low carb flour substitute would make a
good white sauce. I really want to make cauliflower and cheese similar to
baked macaroni and cheese made with white sauce.

Any help would be very much appreciated.

Rebecca

reply to newsgroup or sun89121 at cox dot net.

If you have an Indian Grocery available, try Besan which is Chickpea
Flour. It is about half the carbs of wheat flour. As a type 2 diabetic
I can have cookies made with Besan and waffles too. It also works great
for thickening sauces. Cook it well to reduce any unwanted flavor.

I use Besan for coating chicken and fish for frying-a real occasional
treat.

New to group-Ed