Re: Question about making flour

[Guest guest]

Perhaps if you dried them first you could make a flour-like substance out of

them.  Does anyone have any experience with this?

From: Melody <eliz7212@...>

Subject: Question about making flour

Date: Tuesday, May 4, 2010, 11:46 AM

 

Hi All!!

I don't like to use white flour because I'm diabetic. I do like, when I am

breading my fish, or veggies, to dip in flower, then egg whites, and then bread

crumbs and pan fry for a short time. I like the taste, but I don't want the

carbs.

Can I do the following:

Take my sprouted mung beans (I've gone back and I'm having GREAT success. Well,

can I take the batch of my sprouted mung beans, put them in my grinder and grind

them up, and use THIS instead of flour? Would there be the same amount of carbs

than if I used regular white flour?

And if I could do this with mung beans, well, what else can I grind? I don't do

millet or amaranth, or the other grains (but now that I have a grinder), well I

could grind them AFTER sprouted? Is this right?

I'm not into making any kind of bread but I do like to bread my veggies and fish

sometimes. I just want to have an option.

Since the mung beans SPROUT so good. Can they be ground up into a kind of flour?

Thanks to anyone who can answer.

Melody

[Guest guest]

Melody, let me share my fish recipe with you. Spray a skillet with Pam - or

your brand. Heat the skillet. Have a beer open and ready. Quickly sear the fish

on both sides and pour one inch of beer in the skillet. Sprinkle the fish with

dill weed. Salt and pepper to taste. Bring the beer to a boil. Cover. Reduce to

simmer until the beer is gone. The alcohol will be gone and you will have the

moistest fish you ever ate. If you don't normally have beer in the house, this

recipe is worth buying one can. Use the remainder of the beer in a snail trap.

ew

Question about making flour

Hi All!!

I don't like to use white flour because I'm diabetic. I do like, when I am

breading my fish, or veggies, to dip in flower, then egg whites, and then bread

crumbs and pan fry for a short time. I like the taste, but I don't want the

carbs.

Can I do the following:

Take my sprouted mung beans (I've gone back and I'm having GREAT success. Well,

can I take the batch of my sprouted mung beans, put them in my grinder and grind

them up, and use THIS instead of flour? Would there be the same amount of carbs

than if I used regular white flour?

And if I could do this with mung beans, well, what else can I grind? I don't do

millet or amaranth, or the other grains (but now that I have a grinder), well I

could grind them AFTER sprouted? Is this right?

I'm not into making any kind of bread but I do like to bread my veggies and fish

sometimes. I just want to have an option.

Since the mung beans SPROUT so good. Can they be ground up into a kind of flour?

Thanks to anyone who can answer.

Melody

[Guest guest]

Oooh, look what I just found on the internet about Bean Sprouts!!

Food Item: Bean Sprouts

Food Quantity: 1 oz

Carbs: 1.5g

Dietary Fiber: 0.5g

Net Carbs: 1g

Bean Sprouts and Diet

Legumes (like Bean Sprouts), have a high carb count but a much lower " net carb "

or " digestible carb " content. They contain several vitamins and minerals. They

are a good source of dietary fiber, which has a number of health benefits. For

example, fiber helps protect against digestive disorders and disease. According

to at least one clinical diet study, an eating-plan rich in beans can help

patients with either type 2 or type 1 diabetes to reduce their daily insulin

intake. Healthy low carb diets typically recommend beans in later phases of the

diet plan.

_________________________________________________________________

So here's my thinking. If my grinding these up is successful, and I bread my

stuff with these INSTEAD of white flour or breadcrumbs, imagine the benefits.

This is SO cool!!!

Melody

[Guest guest]

According to the USDA Nutrient data base mung sprouts have 6.18 net carbs per

104 grams total weight.

________________________________

From: Melody <eliz7212@...>

Sent: Wed, May 5, 2010 10:18:16 AM

Subject: Re: Question about making flour

Okay!!

So we are talking about me sprouting mung beans for 3 days MAYBE 4, until they

are 1/4 inch long (no big long sprouts, right?) Then I put them in DIRECT

sunlight in order for them to dry (maybe one hour (or more???)

Then I take these and put them in my grinder, and grind away. Then I refrigerate

whatever I make and use them for breading?

Did I get this right?

Now here's a question. Compared to white flour, and regular breadcrumbs, are

these low carb or no carb??

Thanks, MUCH HELPFUL, believe me.

Melody

> >

> > >

> >

> > >

> >

> > > From: Melody <eliz7212@ .>

> >

> > > Subject: Question about making flour

> >

> > >

> >

> > > Date: Tuesday, May 4, 2010, 11:46 AM

> >

> > >

> >

> > >

> >

> > > ÂÂ

> >

> > >

> >

> > >

> >

> > >

> >

> > > Hi All!!

> >

> > >

> >

> > > I don't like to use white flour because I'm diabetic. I do like, when I am

breading my fish, or veggies, to dip in flower, then egg whites, and then bread

crumbs and pan fry for a short time. I like the taste, but I don't want the

carbs.

> >

> > >

> >

> > > Can I do the following:

> >

> > >

> >

> > > Take my sprouted mung beans (I've gone back and I'm having GREAT success.

Well, can I take the batch of my sprouted mung beans, put them in my grinder and

grind them up, and use THIS instead of flour? Would there be the same amount of

carbs than if I used regular white flour?

> >

> > >

> >

> > > And if I could do this with mung beans, well, what else can I grind? I

don't do millet or amaranth, or the other grains (but now that I have a

grinder), well I could grind them AFTER sprouted? Is this right?

> >

> > >

> >

> > > I'm not into making any kind of bread but I do like to bread my veggies

and fish sometimes. I just want to have an option.

> >

> > >

> >

> > > Since the mung beans SPROUT so good. Can they be ground up into a kind of

flour?

> >

> > >

> >

> > > Thanks to anyone who can answer.

> >

> > >

> >

> > > Melody

> >

> > >

> >

> > >

> >

> > >

> >

> > >

> >

> > >

> >

> > >

> >

> > >

> >

> > >

> >

> > >

> >

> > >

> >

> > >

> >

> > >

[Guest guest]

Approximately one half cup.

Lee

On May 5, 2010, at 9:04 PM, Melody wrote:

> And how much exactly is 104 grams? I have no idea. I stink at math.

>

> lol

> melody

[Guest guest]

100 grams of mung bean sprouts is a little over a cup, according to the USDA

Database.

________________________________

From: Melody <eliz7212@...>

Sent: Wed, May 5, 2010 8:04:42 PM

Subject: Re: Question about making flour

And how much exactly is 104 grams? I have no idea. I stink at math.

lol

melody

> > >

> > > >

> > >

> > > >

> > >

> > > > From: Melody <eliz7212@ .>

> > >

> > > > Subject: Question about making flour

> > >

> > > >

> > >

> > > > Date: Tuesday, May 4, 2010, 11:46 AM

> > >

> > > >

> > >

> > > >

> > >

> > > > ÃÆ'‚Â

> > >

> > > >

> > >

> > > >

> > >

> > > >

> > >

> > > > Hi All!!

> > >

> > > >

> > >

> > > > I don't like to use white flour because I'm diabetic. I do like, when I

am breading my fish, or veggies, to dip in flower, then egg whites, and then

bread crumbs and pan fry for a short time. I like the taste, but I don't want

the carbs.

> > >

> > > >

> > >

> > > > Can I do the following:

> > >

> > > >

> > >

> > > > Take my sprouted mung beans (I've gone back and I'm having GREAT

success. Well, can I take the batch of my sprouted mung beans, put them in my

grinder and grind them up, and use THIS instead of flour? Would there be the

same amount of carbs than if I used regular white flour?

> > >

> > > >

> > >

> > > > And if I could do this with mung beans, well, what else can I grind? I

don't do millet or amaranth, or the other grains (but now that I have a

grinder), well I could grind them AFTER sprouted? Is this right?

> > >

> > > >

> > >

> > > > I'm not into making any kind of bread but I do like to bread my veggies

and fish sometimes. I just want to have an option.

> > >

> > > >

> > >

> > > > Since the mung beans SPROUT so good. Can they be ground up into a kind

of flour?

> > >

> > > >

> > >

> > > > Thanks to anyone who can answer.

> > >

> > > >

> > >

> > > > Melody

> > >

> > > >

> > >

> > > >

> > >

> > > >

> > >

> > > >

> > >

> > > >

> > >

> > > >

> > >

> > > >

> > >

> > > >

> > >

> > > >

> > >

> > > >

> > >

> > > >

> > >

> > > >