Hi everyone,
I live in France and since LCHF basically is non existent here I make my own flours with the coffee grinder, mainly from flaxseed.
I have also tried pumpkins which I sadly was allergic to, not surprising since I am allergic to some seeds and nuts:
All nuts except peanuts,
poppy seeds,
sesame seeds,
chickpeas,
pumpkin seeds,
almonds.
Is there something else I can use? I use coconut flour but the taste is starting to get to me, also it is getting very dry in pastries and crusts. Since I am allergic to almonds that flour is a nono.
I would also like to find something other than flaxseed, the bread I make gets so dark in colour and I would so much like to find a seed or flour that is lighter in colour.
This is my first message and I hope that it is posted in the right place, if not please move it to where it belongs
Hoping to hear from you

Hey, I am allergic to almonds, too - very deathly so (and not peanuts!) We have made rolls and biscuits with tapioca and potato flour. NOT low carb, but "lower" carb since there are so many eggs. I can post a few recipes tomorrow, but here is one my husband invented that uses sourdough starter. It's excellent.

http://thejauntrecipefile.blogspot....ough-bread.html

Hi, tks for the tip. However I can not get sourdough starter in France, US is great for things like that but here it is impossible to find. And you are right that tapioca and potato flour are not LC, too high in carbs for my lifestyle Tks anyway

There is a Golden Flaxmeal available in US, also from Bob's Red Mill company, which at least helps the dark color issue. Just about every recipe I have for a bread or pizza crust has one of those on your list. You say all nuts...so no walnut or pecan meal? And coconut flour does get dry, be sure you are using a recipe where the creator truly knows how to compensate for that.

Have you used portabella mushrooms for a sandwich "bun", flatten a chicken breast for a pizza "crust" and all those other LC tricks?

You might be allergic to Lupin flour, if you're allergic to peanuts, but I use that sometimes.

It sounds like you like a lot of baked goods. I did too at first, but now I eat them very rarely.

And yes, you must add tons of liquid to coconut flour. I mix it up, wait until it absorbs all the liquid, then add more until I think it is the right consistency.

You might also try toasting the coconut flour and see if that makes it taste more pleasant. Just thought of that.

Hi. If I had those allergies, I would play with the Atkins Revolution Rolls or Oopsie Rolls (google for the recipes, tons of threads here and elsewhere.) I like them with a bit of flax seed to give a more "whole grain" flavour.

You should also be able to find recipes that combine flax and coconut in which the coconut isn't a dominant flavour. I like these coconut flour cheese tea biscuits. I've toyed with the recipe here and there, substituting dry grated parmesan cheese, and subbing some of the coconut flour for flax. They always turn out well. Even my picky SO likes them, so they're a regular at my house.

Sadly, I don't think you're going to find what you're looking for: a foolproof allergen free sub for flour. If you really like your pastries and what not, maybe check out this blog: Healthy Indulgences. She'd developed a ton of tried-and-true LC/gluten-free/sugar-free desserts. Can't speak for the allergens, though.

Sourdough you make yourself from stuff in the air, like how you make yogurt. let me see if I can find anything else for you. I feel your pain with this one

This is a good idea. I should add that being able to eat dairy should make things a lot easier. You can even make a lot with cauliflower mixed with cheese, like pizza crust. I am also anaphylactic to dairy, though, so I can't help with those recipes.

Well I still live in France so I can not get that golden flaxmeal, nor get something from a company in US. Yes, allergic to all nuts except peanuts. Portobello mushrooms are not available here neither.

Ah that is something I did not know of I am NOT allergic to peanuts I just searched for it and I can get it here, hooray! How much would I use if the receipt says like 1 cup almondflour? When you say liquid for the coconut flour, you mean what? Water? Gonna try roasting the coconut flour, could work. Good tips, tks

I tried the oopsies but they taste way too much egg, gonna try and add some other cheese thought to see if it helps. I already combien the flax and coconut in my breads but was hoping to find something else. Gonna order the lupin flour from the tip above, never heard of that and that might be a solution

Not reaally suffering but I bet there is a solution to this If you find a link for how to make that pls let me know

If it is not too many carbs, would tapioca flour work? I make things with tapioca flour and rice flour for someone who has celiac. Perhaps there is some kind of seaweed flour that would work, too.

I can't eat nuts or coconut, so I just make things with eggs to have something that is a special dish.

Tapioca is higher carb than regular wheat flour.

Liquid could be water, or whatever you add to your recipe to make the dough not so dry. Just use more when you use coconut flour. Let it absorb the liquid and add more.

I would probably substitute measure for measure with lupin flour. I never really follow recipes so I can't tell you for sure. You may have to experiment.

Have you tried peanut flour? It is tasty stuff.