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  #1   ^
Old Thu, Oct-15-15, 15:50
dvmccown dvmccown is offline
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Posts: 31
 
Plan: Atkins
Stats: 225/174/170 Female 5 ft 4 in
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Default A good substitute for flour

I have been going thru some old recipes and came across afew that would work for LC. Some of them call for 2 tbls flour. Can I sub almound or coconut flour, or should I just use Xanthum gum?
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  #2   ^
Old Fri, Oct-16-15, 05:57
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ojoj ojoj is offline
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Posts: 3,184
 
Plan: atkins
Stats: 210/126/127 Female 5ft 7in
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Progress: 101%
Location: South of England
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I use almond flour, which works well for me

Jo xxx
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  #3   ^
Old Fri, Oct-16-15, 07:46
MickiSue MickiSue is offline
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Posts: 8,006
 
Plan: Atkins
Stats: 189/148.6/145 Female 5' 5"
BF:36%/28%/25%
Progress: 92%
Location: Twin Cities, MN
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Me, too. And, for recipes that are already substituted or just modified, google "keto...whatever".

I wanted cream of broccoli soup, and all the conventional recipes have flour. I found a delicious recipe on a keto blog. It's a little thinner, with no flour, but the taste and aroma make up for that.
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  #4   ^
Old Fri, Oct-16-15, 11:12
synger synger is offline
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Plan: IR Diet framework, LC
Stats: 310/288/150 Female 64 inches
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Quote:
Originally Posted by MickiSue
Me, too. And, for recipes that are already substituted or just modified, google "keto...whatever".

I wanted cream of broccoli soup, and all the conventional recipes have flour. I found a delicious recipe on a keto blog. It's a little thinner, with no flour, but the taste and aroma make up for that.


I make cream of broccoli all the time in the microwave, to take as my drink for lunch. I microwave broccoli until tender, then add chicken bone broth and seasonings (I like onion/garlic powder, rosemary, salt, and pepper), and microwave some more. Then I use the immersion blender to puree it, and add an ounce or so of cream cheese. It thickens it and gives it a nice creamy taste.
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  #5   ^
Old Fri, Oct-16-15, 11:25
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khrussva khrussva is offline
Say NO to Diabetes!
Posts: 8,671
 
Plan: My own - < 30 net carbs
Stats: 440/228/210 Male 5' 11"
BF:Energy Unleashed
Progress: 92%
Location: Central Virginia - USA
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I use xanthum gum as a thickener for some of my soups. I've tried making them w/o thickener and my family does not like the consistency as well. It is tricky stuff to use. Use too little and it does nothing. Use too much and the end product is slimy (less than appetizing). Add it too fast and you will get lumpy clumps that won't ever dissolve. For a gallon of soup I use only about 1 tsp, but I mix it in with other dry ingredients, then sprinkle it in one pinch at a time over the course of 5 minutes - stirring constantly.

I personally could take it or leave it. But my daughters like a thicker soup. I bought one package of xanthum gum 18 months ago and I still have not gone through it all yet.

Last edited by khrussva : Fri, Oct-16-15 at 11:32.
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  #6   ^
Old Fri, Oct-16-15, 12:39
Nancy LC's Avatar
Nancy LC Nancy LC is offline
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Posts: 25,843
 
Plan: DDF
Stats: 202/185.4/179 Female 67
BF:
Progress: 72%
Location: San Diego, CA
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Quote:
Originally Posted by dvmccown
I have been going thru some old recipes and came across afew that would work for LC. Some of them call for 2 tbls flour. Can I sub almound or coconut flour, or should I just use Xanthum gum?

It depends on what the flour does in the recipe. If it is for thickening, then xanthum gum will be more appropriate, but use it cautiously. It is very powerful.

If it is for breading, then almond, coconut, lupine, peanut... many types of flours will work.

There are other ways to thicken soup. Puree some veggies and stir it in. You can use egg to thicken soup too.
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  #7   ^
Old Fri, Oct-16-15, 13:27
MickiSue MickiSue is offline
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Posts: 8,006
 
Plan: Atkins
Stats: 189/148.6/145 Female 5' 5"
BF:36%/28%/25%
Progress: 92%
Location: Twin Cities, MN
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Ken, thanks! I completely forgot that I have a shaker of Xanthin gum I bought just for that purpose!
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  #8   ^
Old Fri, Oct-16-15, 21:33
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Nicekitty Nicekitty is offline
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Plan: Banting
Stats: 150/132/132 Female 5'7"
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Coconut flour also works well for thickening. It has a strongish flavor though, so maybe not great for something that has a subtle flavor. I agree with the xanthum gum--way to easy to make it slimy and gross! be careful.
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  #9   ^
Old Sat, Oct-17-15, 08:34
MickiSue MickiSue is offline
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Posts: 8,006
 
Plan: Atkins
Stats: 189/148.6/145 Female 5' 5"
BF:36%/28%/25%
Progress: 92%
Location: Twin Cities, MN
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I bought a keto cookbook from Amazon, and the author was VERY clear on shaking a tiny bit of the xanthin gum, stirring and assessing before adding any more.

I haven't used any of the recipes yet--although the appetizers are getting a workout for Thanksgiving--but her first chapter, listing the various articles that she finds helpful in a keto kitchen, was priceless.

It's called 200 LCHF Recipes, and it's by Dana Carpenter.
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  #10   ^
Old Sat, Oct-17-15, 17:43
dvmccown dvmccown is offline
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Posts: 31
 
Plan: Atkins
Stats: 225/174/170 Female 5 ft 4 in
BF:
Progress:
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Thanks, I was on Atkins website and saw something called thick it up. The flour in most of the old recipes are for thickening. I will try all your suggestions. What is a shaker for Xanthum Gum. Does it work better for getting an even amount. I have had problems with it in the past. Too thin or too gooie.
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  #11   ^
Old Sat, Oct-17-15, 18:42
MickiSue MickiSue is offline
Senior Member
Posts: 8,006
 
Plan: Atkins
Stats: 189/148.6/145 Female 5' 5"
BF:36%/28%/25%
Progress: 92%
Location: Twin Cities, MN
Default

Quote:
Originally Posted by dvmccown
Thanks, I was on Atkins website and saw something called thick it up. The flour in most of the old recipes are for thickening. I will try all your suggestions. What is a shaker for Xanthum Gum. Does it work better for getting an even amount. I have had problems with it in the past. Too thin or too gooie.


If you look on Amazon for xanthan gum, you'll see it sold all sorts of ways. You can buy it in a shaker, like herbs, or just buy it, and get a cheap salt shaker at Target, and use that.
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  #12   ^
Old Sat, Oct-17-15, 19:09
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mviesprite mviesprite is offline
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Posts: 14,936
 
Plan: Suzanne Somers; LC
Stats: 182.5/158/105 Female 5'
BF:Melting!
Progress: 32%
Location: NE Ohio
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Arrowroot powder.
** I have to add I was thinking of it for a thickener, like a T in a soup or something...I wouldn't use a cup of it...would use coconut flour or some other LC flour instead, depending on what it is. Coconut flour isn't the best taste for everything.
Kat

Last edited by mviesprite : Sun, Oct-18-15 at 07:46.
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  #13   ^
Old Sun, Oct-18-15, 13:25
dvmccown dvmccown is offline
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Posts: 31
 
Plan: Atkins
Stats: 225/174/170 Female 5 ft 4 in
BF:
Progress:
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I am making a Swiss Steak recipe that I have used for years. Instead of using tomatoes, I use sour cream it gives it a creamy taste and is delicious. I mix the flour in with the veggies (bell pepper, onion, mushrooms) for thickening with a little beef broth. I might try arrow root. I never thought of that. I use to use it years ago for something, maybe when I was doing lc back then.
Any way thanks for the Ideas they were great.
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  #14   ^
Old Sun, Oct-18-15, 14:21
Nancy LC's Avatar
Nancy LC Nancy LC is offline
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Posts: 25,843
 
Plan: DDF
Stats: 202/185.4/179 Female 67
BF:
Progress: 72%
Location: San Diego, CA
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Arrowroot is as starchy as corn starch. Be careful.
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