By LBaugh Latest Reply 2011-06-20 11:45:17 -0500
Started 2011-06-18 08:48:42 -0500

I'm newly diagnosed and love to bake. Does anyone know of a good flour substitute? Is there such a thing? Thanks!

16 replies

Type1Lou 2011-06-20 08:41:39 -0500 Report

When I read Suzy Cohen's book "Diabetes Without Drugs", she included recipes using Almond Flour. She also provided sources for some of the more exotic ingredients in those recipes. She's a big advocate of natural supplements and against much of the processing and additives that go into today's food products. A registered Pharmacist, she raises some interesting arguments in her book and you might find it a worth-while read. Your library no doubt has it.

GabbyPA 2011-06-20 08:24:38 -0500 Report

I have spelt flour (made from lintels) and rye flour as well. There is also brown rice flour, but I have no idea what it will do to your levels. I make my own oat flour by grinding up steel cut oats into a coarse flour to mix in with my wheat fours items.
I have not found a way to make them 100% no wheat flour and still have a consistency that I like. But I am still working on it.

There are also some NO flour cookie recipes here for peanut butter cookies. are yummy. I've made them and the family didn't even miss the flour.
There is also one for a chocolate cake as well.

Copperchef 2011-06-20 08:06:29 -0500 Report

There are three types of flour that I use. Besides flaxseed flour, you can also use almond flour, which helps raise your HDL and also coconut flour, which is the highest in fiber and is gluten free and hypoallergenic.
Caution about both flaxseed flour and almond flour. Reduce your oven temperature by about 20 degrees and watch closely as both brown much more quickly than AP flour.
There is also Carbalose flour on the market, this is a brand. I have used it along with Carbquick wich is a type of self rising flour (like Bisquick) 80% less carbs just like Carbalose.

ravenmoon33 2011-06-20 03:30:29 -0500 Report

I find using whole wheat flour is good for making breads. If you use soy flour you may have to mix it with something else as it doesn't have the same consistancy or give the same results are "gluttonous" flour. Ground flax is good for bread-making too.

LBaugh 2011-06-20 02:58:24 -0500 Report

Wow! I had no idea that there were so many alternatives. Thank you! I'll check into the local health food stores first. I knew about corn starch for thickening cause I've used it for many years. And don't worry about the spelling. One of my first professors in college introduced himself on the first day of class, "Hi, I'm Professor so and so and I can't spell!" He was awesome! Thank you, Trudie Ann.

Trudie Ann
Trudie Ann 2011-06-20 01:02:40 -0500 Report

There are different types of flour you can try. There is nut flours & oat flours and other flours made from a varity of alturnitives. My favorites are pecan and almond flour, check out Trader Joes, Whole Foods, or any other health food store. Also on line health food stores, I like a web site called King Aurthur Flour they carry the nut flours ( sorry about the poor spelling). I receintly started using glutein free flour. Also you can use corn starch to thicken gravies, & stews ect. And then theres an old southern way of thickening which is okra and gumbo filet which is good in gumbo, soups and stews. I hope this helps, and please excuse my poor spelling.

MrsCDogg 2011-06-19 06:22:32 -0500 Report

Go to any low carb site on line. You might also want to invest in a low carb cook book. Dana Carpender has written several. She gives you lots of good info on low carb cooking in general.

LBaugh 2011-06-18 20:42:22 -0500 Report

Thanks for the suggestions. I'll try them and see what happens. I do have a peanut butter recipe that does not require flour. I tried it with splenda but they were pretty dry. Real peanut buttery, though!!

mommafish 2011-06-18 19:08:10 -0500 Report

A llot of people on here use soy, almond flower dont know how that works but they do… sorry im not much help on this

LBaugh 2011-06-18 18:22:33 -0500 Report

Rats!! I didn't need to change many of my eating habits EXCEPT for the things I baked. My husband already misses the breads, cookies, cakes, etc,etc,etc but he understands. Thanks for your reply, I do appreciate it and I suspected there weren't any subs.

Harlen 2011-06-18 12:03:41 -0500 Report

Hello and welcome
Like me your buggerd I am a Chef
You can still bake you just cant eat what you make and it sucks I know
You can switch the sweetners and still have a little of what you make you just cant have it like you did before D.
Best wishes

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