Re: Recipe: Glycemic Index (GI) of gluten free flours

[Guest guest]

> Rejoyce - I also worry about the GI of gluten free flours. I've

> been experimenting with making baked goods with lower net carb

> counts for my 9 yr old with celiac and type 1 diabetes. I bought a

> bag of GF chocolate chips at Walmart and used the recipe on the

> back of the bag - it called for 2 1/2 C flour and I used 2 C of BH

> bean blend and 1/4 soy flour and 1/4 C ground almond meal. This

> made about 50 cookies with 8 grams of carbs each. They were

> devoured by the kids (2 with celiac and 1 without). My non-celiac

> husband loved them. Kerri

Cassava (tapioca) is supposed to have a low glycemic load, despite

being a starch. My husband can eat chebe bread with no ill

consequences. He can't have refined *wheat* flour at all (he does

not have CD).

ygg

[Guest guest]

How interesting! What are flours that are not too bad as far as

glycemic load goes? (besides tapioca)... I'm just curious here.

> Cassava (tapioca) is supposed to have a low glycemic load, despite

> being a starch. My husband can eat chebe bread with no ill

> consequences. He can't have refined *wheat* flour at all (he does

> not have CD).

>

> ygg

>

[Guest guest]

OK, you sent me searching, but now I have

to get going. I googled “glycemic index gluten free flour” and

there were plenty of sites to look at. I haven’t found a complete chart

for us yet. Maybe we could make one????

I did find reference to coconut flour. Has

anyone used this yet? It seems to be low GI and high protein, according to the

Amazon book touting it.

Laurie

lbilyeu@...

From:

SillyYaks [mailto:SillyYaks ] On Behalf Of seamaiden399

Sent: Sunday, April 02, 2006 1:29

AM

To: SillyYaks

Subject: Re: Recipe:

Glycemic Index (GI) of gluten free flours

How interesting! What are flours that are not too bad as far as

glycemic load goes? (besides tapioca)... I'm just

curious here.

> Cassava (tapioca) is supposed to have a low

glycemic load, despite

> being a starch. My husband can eat

chebe bread with no ill

> consequences. He can't have refined

*wheat* flour at all (he does

> not have CD).

>

> ygg

>

[Guest guest]

In general, the more fiber per serving of flour, the lower the Glycemic index of the flour. Kerri eamaiden399 wrote: How interesting! What are flours that are not too bad as far as glycemic load goes? (besides tapioca)... I'm just curious here. > Cassava (tapioca) is supposed to have a low glycemic load, despite > being a starch. My husband can eat chebe bread with no ill > consequences. He can't have refined *wheat* flour at all (he does > not have CD).> > ygg>

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