As the holidays approach, many of us have been talking about baking cookies and looking for recipes with sweeteners other than sugar and flours other than wheat, so that we can reduce the carbohydrate impact while having some good cookies, cheesecakes, and other deserts.
Using the following chart, it looks to me like almond, soy, and garfava flours are probably the lowest in carbohydrates. Garfava is a blend of garbanzo beans and fava beans. All three are available in your local health food store, if your regular grocery doesn't carry them.
My research shows the following comparisons for flour by the CUP:
Name: White Whole Garbanzo Soy Almond
Flour Wheat Flour Flour Flour
calories 455 406 364 330 590
carbohydrates 95 88 60 38 21
I've included both the calorie and carbohydrate counts here so that we can make more informed choices. For me, the crutial number is the carbohydrate count.
I also have a strong preference for natural sweeteners other than sugar. I've heard that some are good to bake with and some aren't and some are used in the same proportion as sugar and some use less. There are lots of variables in using these. The one I researched this morning is Stevia. The following link will get you some good information including conversion of our pre-diabetes recipes to diabetes-friendly recipes with Stevia.
Information about using Stevia in cooking and baking:
Conversion chart for use of Stevia:
Let's use this discussion as a place where we can share the do's and don'ts of cooking and baking with alternative flours and alternative NATURAL sweeteners.
There is enough information now about how the artificial sweeteners aren't good for us, that I'd rather NOT include those in the discussion.
Next Discussion: Holiday-themed Remedies --NOT Diabetic Specific »