RE: low carb flour

[Guest guest]

Is there an Indian (I mean South Asian, not Native American) grocer in

your area? They use a lot of chickpea, lentil, and other bean flours.

I have found that they make good pasta (not by themselves; you have to

put in SOME wheat, otherwise it doesn't hold together right.)

low carb flour

Does anyone know of or have a preference for a good low carb flour

(corn, oat, wheat...or all of the above)?

My dilemna is that I am one of those who was raised on bread and starch

with every meal - and lots of it!

Nowadays you can find reasonably priced low carb and/or whole grain

breads and pastas. But one of my obsessions is with tortillas. I have

found low carb and whole wheat tortillas made by virtually every major

company - but I am not willing to pay $5 for a pack of 10 tortillas,

especially since a pack of 50 corn are like $1.79.

So - I'm gonna pull out the old tortilla press from the kitchen gadget

graveyard (you know, that cabinet with all the Ronnco infomercial stuff)

and start making them myself again - but need to find a really good low

carb alternative to the traditional masa.

thanks for the ideas!

Jeff

[Guest guest]

Bruce,

thanks for the advice. I didn't even know there was such a thing as bean

flours. But I went to the local whole foods market and sure enough they had

them. I'm gonna try it when making tortillas and hope it doesn't turn into a

mess!

Has anyone tried soy flour in their baking? How is it with the BG's? It seems

like an inexpensive alternative if it works.

Thanks,

Jeff

Is there an Indian (I mean South Asian, not Native American) grocer in

your area? They use a lot of chickpea, lentil, and other bean flours.

I have found that they make good pasta (not by themselves; you have to

put in SOME wheat, otherwise it doesn't hold together right.)