Re: Diet folks: Flour Question

[Guest guest]

cant help you on this but Charlie loves Hummis! A great dipper with celery

and carrots. Just another idea

[ ] Diet folks: Flour Question

We have been overrelying on Bobs flours. With our ongoing fluoride

concerns and other stuff and the fact that we overrelied on the pancake

flour (potato and corn) and need more protein I tried nut flour but it

is a no go, at least for now. Perhaps some in moderation, I just do not

know. Anyway, I found chickpea flour. Sounds like I could make some

good yeast free bread (I have toddlers and they are not that

discerning) with it. Any other flour ideas I am missing?

I have tried coconut flour (expensive, not easy to work with, quick

expiration dates) with limited success.

Also, how does one cook with stevia. What little cake/cookie type

things I do I think I was relying on the agave to hold things together.

Perhaps more oil or eggs???

[Guest guest]

Lots of flour ideas, and an FYI - I've found I get better results

and better flavor if I mix at least 2 together vs. just using say

chickpea or garbanzo bean.

Ones I've personally used are Amaranth, Buckwheat, Quinoa (keen-wa),

garbanzo/fava mix, Betty Hagman's 4 bean flour mix (nice texture),

Sweet Sorghum, white rice, brown rice, potato starch, arrowroot

starch, tapioca starch.

Teff (golden color)is supposed to be good - I've never tried it.

example flour mixtures for pancakes/waffles (I usually don't measure

when I make these, so I'm gonna guess on amounts)

1 cup quinoa flour

1 cup buckwheat flour

2 tbls Brown rice protein powder or ground flax meal (can omit)

1 tsp cream of tartar (makes them puffy)

1 egg

1 tsp oil (sunflower/safflower/olive)

milk sub until batter is to your preference

pancake mix #2 - use Sweet Sorghum + Amaranth + sm. amount

arrowroot, then other ingredients

for cakes/cookies I would probably use Betty Hagman's 4 bean mix or

her other mix (can't remember name). Sometimes the mixes work best -

I've used the Gluten-Free pantry cookie mix and the Namaste

cookie/cake mix as well as their brownie mix.

Ya just have to play with the flours to find a couple of blends that

work for you, and then rotate them so you aren't using the same

blends day after day after day. This per my phone consult with the

nutritionist from Thoughtful House.

to hold things together you need to add either xanthan gum or guar

gum. easy does it, a little goes a looong way.

Cooking with stevia is a nightmare - I use xylitol when I bake from

scratch, which isn't often...

you can do it!

Stephanee

>

> We have been overrelying on Bobs flours. With our ongoing fluoride

> concerns and other stuff and the fact that we overrelied on the

pancake

> flour (potato and corn) and need more protein I tried nut flour

but it

> is a no go, at least for now. Perhaps some in moderation, I just

do not

> know. Anyway, I found chickpea flour. Sounds like I could make

some

> good yeast free bread (I have toddlers and they are not that

> discerning) with it. Any other flour ideas I am missing?

>

> I have tried coconut flour (expensive, not easy to work with,

quick

> expiration dates) with limited success.

>

> Also, how does one cook with stevia. What little cake/cookie type

> things I do I think I was relying on the agave to hold things

together.

> Perhaps more oil or eggs???

>

[Guest guest]

I have to ditch the rice but can do the rest. You rock!

> >

> > We have been overrelying on Bobs flours. With our ongoing

fluoride

> > concerns and other stuff and the fact that we overrelied on the

> pancake

> > flour (potato and corn) and need more protein I tried nut flour

> but it

> > is a no go, at least for now. Perhaps some in moderation, I just

> do not

> > know. Anyway, I found chickpea flour. Sounds like I could make

> some

> > good yeast free bread (I have toddlers and they are not that

> > discerning) with it. Any other flour ideas I am missing?

> >

> > I have tried coconut flour (expensive, not easy to work with,

> quick

> > expiration dates) with limited success.

> >

> > Also, how does one cook with stevia. What little cake/cookie type

> > things I do I think I was relying on the agave to hold things

> together.

> > Perhaps more oil or eggs???

> >

>