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Need help with flour substitute and Cream!!!!!!!!!
What is the best bake mix on the market that I could use to substitute for flour in the receipe? I know that Carbolite and Atkins have bake mixes but I am scared to buy them if they are not going to work. I want to use something really low carb so the bake mix looks like a good idea. Also do I use it in the same amount as flour (1cup for 1cup)?
I buy generic brand of heavy whipping cream (Harris Teeter, Food Lion) and the label says 0 zero carbs and doesn't have sugar listed as an ingredient. So is it carb free?
I've never used bake mix so I don't have an opinion of them. I'm sure someone else will be able to help you out. YOu can also scroll through Sweet Treats in the Kitchen Forum to see what mixes people use and how they use it.
While the whipping cream label can state 0 carbs per serving, 1 cup of whipping cream contains 6.6 grams of carbohydrate. So, there are around .41 grmas in a tablespoon.
I suppose it depends what you're making. I use ground almonds as flour substitute in making cakes, sort of just tried it out for quantities, but pretty much as much as flour, with less liquid.
It wouldn't work as a thickener in sauces, cos of no starch.
Hope that helps a bit, Jay
I was SO pleased to read your post about substituting ground almonds for flour.I truly hate soy taste and have been wondering why other flours aren't used. How does almond flour go for raising? Do you ever use oat meal? Thanks. Sally
I forgot what you told me in class so I am asking again, what do I substitute for cream in your Bolognaise Sauce? I tried it without anything and the sauce is too heavy. I can no longer digest dairy.