looking for recipes using flour alternitives

hrmom26
hrmom26 Posts: 53 Member
in Recipes
i have been working on my weight for a year now, i've done well (lost about 50 pounds , love saying that lol ) but around last October i hit the mother of all plateau's. i veered off track because of it but i am now back in action. a friend has recommended a low carb diet to help me power threw the plateau, and it does seem to be helping. i am not following any specific one just trying to lower my carbs. i read a article about flour alternatives like flax meal and almond flour/meal so does anyone have any good recipes using these for things like breads of any kind, muffins, etc that taste good? thanks in advance for the help

heather

Replies

  • knra_grl
    knra_grl Posts: 1,566 Member
    you can start by just removing some of the white and adding the same amount of whole wheat - I would just remove say 1/2 cup of flour and return the same amount of one that I would like to try to see how it works with the recipes I already use or maybe google gluten free or recipes for the specific item you are going to use. Generally if I change something I just do what I first suggested - if you make good bread alter that recipe with minor changes until you get a result you like - whole wheat flour doesn't change a recipe much but flax meal or almond flour might if you used too much.
  • BaoCat
    BaoCat Posts: 42
    If you're going to go very low carb on your breads, it's not going to taste the same. Breaking away from breads for awhile helps, so you're not constantly comparing the two and wishing the low carb tastes like 'the normal stuff.'

    If you're going moderate carbs, replacing 1/3 is a good start, but I'd read up first. Each 'flour' has it's own issues and they don't necessarily work like regular flour. Almond flour tastes great, but it's moister and more delicate. Flax seed works great but has a tendency to make a dry bread. Soy can be overpowering (at least to me.) I'm pretty fond of light soy flour right now, but I've only used it in sweet muffins (and always with a blend of flours.)

    For 'really low carb', flaxseed bread / muffins / focaccia works great. You can make a sandwich with it, it makes a workable burger bun, and as a mug muffin you can make it almost instantly.

    If you're just starting on flaxseed, I'd suggest the golden flaxseed meal first - the flavor is more mild.

    Just google a low carb flax mug muffin and start from that if you want the really low carb. I tweak those recipes all the time and often drop it in a pan in the toaster oven, since I like the texture a bit better baked over nuked.

    It's NOT like regular bread, but you can season it up with dry seasonings (garlic/onion powder are nice), you can turn it into a sweet muffin, whip egg whites instead of whole egg to get a lot of air in it, etc. I like making it sweeter, then eating it like 'bread pudding' with unsweetened vanilla almond coconut milk on it.

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