In my efforts to cut carbs I have decided that I need to not only tackle the sugar, but the flour as well. To be truly low carb, finding ways around that is what makes a snack truly safe for me.
I make my own almond milk, and always have the pulp left over. I dehydrate that and pop in in the freezer. Then after that I run it through a sieve to refine it. My corse stuff I use in granola and the finer flour I use in baking.
Here are some interesting factoids on almond flour that might be of interest.
Nutrition Info (100g)
Almond flour = 21.94 g protein, Wheat flour = 9.71g
Almond flour = 19.44 g carbs, Wheat flour = 76.22 g
Almond flour = 10.4 g fiber, Wheat flour = 2.4 g
Almond flour = 687 mg Potassium, Wheat flour = 149 mg
Almond flour = 275 mg Magnesium, Wheat flour = 25 mg
Almond flour = 216 mg Calcium, Wheat flour = 20 mg
Almond flour = 3.72 mg Iron, Wheat flour = 1.26 mg
On the glycemic index almond flour comes in under 1, while wheat flour comes in at 71. What a huge difference.
My experiments are on! I just made some great oatmeal with almond flour cookies. They were great and even those who don't need the low carbs were very impressed and loved them. As I work them out, I will share them with the community in the recipe section.
Until then, I picked up a nifty little cookbook called "the Gluten-Free Almond Flour cookbook". It has some great information and yummy sounding recipes in it. And they are not all baked things. There are entrees as well. You can check it out here http://www.amazon.com/Gluten-Free-Almond-Flou...
Share your successes or flops with using gluten free or almond flours. I am eager to learn.
Next Discussion: Abdominal Pain, Nausea, and sleepy all the time!!! »