Hi
I am interested in any experiences using these products. The fiber content is high in the coconut flour and the carb counts are low in all three.
Thanks
Diabetic Welfare Queen told me about the Flaxseed meal muffins which I like. I changed the flaxseed to almond meal which I prefer. It needs baking powder to help with rising.
I do a ton of baking/cooking with Almond flour and coconut flour. It's been a lifesaver for my Type 1 daughter. I can make Double Chocolate Chip cookies with Almond flour and they don't raise her BG hardly at all, and they are Gluten free. The best blog and cookbooks that I've come across are from Elana's Pantry. http://www.elanaspantry.com/ The Gluten Free Almond Flour cookbook is fantastic. Don't let it scare you away if you're not Gluten Free. The recipes are wonderful and she focuses on being low glycemic!
One note, she uses grapeseed oil in many of her recipes but I don't like the taste that it gives so I simply substitute melted butter and it works great.
I am gluten free and grain free, and I really really wanted to be able to use Coconut flour. Every time though, even though I treat the carbs, I get a blood sugar spike, same as regular flour. :-(
I'll second Judith, Pastelpainter, & Shana in their advocacy for almond flour and its resultant low BG. The recipes do need tweeking with egg whites and baking powder. or you can be very disappointed. I do not like heavy crusts, so I use about 2/3 what's normally used and get a more crumbly crust. You have to find your own by keeping a record of use each time. I keep a notebook in the same cupboard.
What's best is that the local groceries around me are carrying almond flour now after prodding, so use of it is increasing.
I use sugarfree coconut flakes as additives, but have no experience with coconut flour.
I have recently got into baking and this information is right on time. For Christmas I made some cookies as gifts but I was not able to eat them unless my sugar got low, lol...But I also have a few older family members who has T2 and is mostly controlled by diet and oral meds so I didnt want to give them the "bad" version of the cookies but I didnt know what I could use to replace the flour....So I am def going to try out the alternatives! Thanks
I made all my Christmas cookies this year with Almond Flour. Sometimes I will use half flaxseed and half almond flour. There is almond meal and blanched almond flour. I use the coconut flour in a lot of my biscuit recipes. I am not sure what Coconut Crystals are. I do use unsweet coconut in a lot of my recipes. I get lots of my recipes from Gluten Free sites because they use a lot of almond flour and coconut flour in recipes.
By coconut crystals, do you mean coconut palm sugar? It is a very low glycemic sweetener that I have found at a few natural foods stores and so far as I can tell, works great as a sugar replacement in recipes and drinks. It is not zero carb, but for me at least, does not spike my blood sugar remotely.
I've never tried coconut crystals, but use almond & coconut flours. Since they have no gluten the results aren't as light as wheat flour, but still delicious. Coconut & almond flours are great used together. Coconut flour sucks up moisture like a sponge, so extra liquid is need when substituting for wheat flour. I've made wonderful cakes adding some Greek yogurt. You'll also need additional leavening--eggs, baking soda.
You can make your own almond flour with a food processor. I order in quantity from Honeyille when they have a sale http://store.honeyvillegrain.com/. Almond flour freezes well. Tropical Traditions has wonderful coconut flour http://www.tropicaltraditions.com/ & a lot of recipes.