Nut Flours

Liadin123

Hey All,
I was wondering what was folks' take on Nut Flours. I've tried baking with them a few times now - and always I get a slight blood sugar spike after the meal, and a small bump in weight the next day. I tend to use them sparingly - once a week max (usually on pizza crust) and I've noticed some have more effect than others. Almond flour and Hazelnut flour (love hazelnut flour), affects me more, where Coconut Flour affects me less.

Just wondering how they affect other people - I see so many recipes that call for various types of nut flours - I think if I ate them all the time I would not lose weight.

tcunbeliever

I use almond flour for my cheesecake crust - it is so good with a nice toasted nut flavor after it bakes.

No clue about the blood sugar spike, I don't monitor mine, but I haven't noticed anything. Of course, I'm putting it in a cheesecake, so that's probably not the best option for stable blood sugar anyway.

My4happykids

We've only tried almond so far and we mixed it with coconut flour for pancakes (for my kids). They tasted good. But I don't check blood sugar either.
If you really like pizza and want it more often maybe you should try cauliflower crust or chicken crust. I know the cauliflower crust does not effect my husband's blood sugar.

lemurcat12

Pretty similar to the above: I've only tried walnut flour, enjoyed it, never check my blood sugar (not IR) and used it in a low carb rhubarb crisp so it wouldn't really be that fair a test anyway. Didn't notice feeling any different than I otherwise do when it comes to the benefits of low carb for me, though -- appetite and all that.

Liadin123

I wish I liked the cauliflower stuff, but I just hate the taste and texture of it. Thanks for the responses so far.. hopefully someone who checks blood sugar checks in, I'm interested in other folks results for sure!