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Thread: Alternative Flours - Almond flour & coconut flour

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    GKS
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    Default Alternative Flours - Almond flour & coconut flour

    Has anyone else had the same success with using alternative flours in their baking? By perusing gluten-free sites, I've discovered almond flour and coconut flour and have been coming up with some pretty fantasic recipes! I've been replacing a large percentage of the all-purpose flour with these alternatives and the taste remains so close to the original that my non-diabetic or non-lowcarb friends and family can't tell the difference. If you want to see some of my recipes, check out my blog:

    Diabetics Rejoice!

    The Banana Bread and Vanilla Cupcake recipes are awesome! I'm pretty excited about my results and just wanted to share . I'd love to hear if anyone else has given them a try and what you think.

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    LC Wolf

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    Default Re: Alternative Flours - Almond flour & coconut flour

    Hi Grace,
    Your recipes do sound very good, but I'm afraid for many of us, using any all purpose flour at all would bring on BIG carb cravings.
    And while you may be able to control your blood glucose levels eating desserts with fruit(bananas, in particular,) and wheat flour, I would just caution newbies, especially, that eating these types of foods could seriously impact weight loss and cause cravings(that have been overcome with hard work) that could easily get out of control.

    As we all know, LCE is a YMMV thing.

    kindest regards,
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    Shelley


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    GKS
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    Default Re: Alternative Flours - Almond flour & coconut flour

    I agree that no one should eat too much of any bread products, not just people wanting to eat low carb. Also, bananas are not something I usually eat due to their dense nature and high carb count, but my daughter came home from college with two dark bananas that had to be used, so I made my greatly reduced carb recipe for banana bread. With only 18 carbs a slice and 3 grams fiber, that's an unbelieveable reduction from an original recipe that usually averages 35 carbs or more, so I was pretty pleased!

    Please don't misunderstand my post (and maybe I should have put it in the Diabetic category). I'm not encouraging serious low or no-carbers to fill themselves with sweets and bread, but using the alternative flours in place of all-purpose flour in recipes boosts the nutrition and lowers the carbs significantly! In some recipes, almond flour can replace regular flour 100%. For those looking for an alternative to wheat flour, maybe almond and coconut flour would be an acceptable replacement.

    In my case, I have reached my goal weight and have remained there for years, so I can indulge in bread occasionally (although it is still a rare treat). I no longer need insulin because I stick to a low carb lifestyle (not zero carbs, but less than 100 per day). My husband and daughter are not LC eaters, so I was happy to provide this treat for them that didn't suffer in taste or texture while still being reduced in carbs. They never even realized it was good for them!
    The Diabetic Cook of Maine
    http://diabeticsrejoice.blogspot.com/

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