posted on Nov, 30 2012 @ 01:33 AM
reply to post by onecraftydude
Tips from a low carb dieter:
- almond flour. I cannot say this enough. Almond flour. It is manna. Ill give you a quick start, and you can just apply creative sense to it to
make it better Take 1cup almond flour, 1/2 stick butter, and 4tbs of your favorite heat tolerant sweetener (erythritol isn't too bad, but all polyols
tends to create stomache upset if you have more than a couple of tbsp in a 4 hr period, as they leach water from the intestinal walls). Mix the items
together well, but the best bet is to not let the butter get warmer than room temp, or the almond flour kind of melts into it. You can also add
nutmeg, if you like. Bake at 350 for about 10 mins or so. It is the best pie crust known to man. Honestly, far far far better than graham cracker
- coconut flour. It is nice to add into almond flour and flax if you are wanting a more cake like texture. It is also the star ingredient for some
amazing low carb (gluten free) pancakes. I always take a few quarts of the batter with me when my son and I go hunting, so we can have a good
breakfast before we head out in the morning (gives me time to fill each thermos with some french press coffee)
- Flax. This stuff will really add fiber to your diet, and is a great calorie/carb neutral filler for bread foods. I can make brownies that are
outstanding. I also use a similar recipe to make banana nut bread, cranberry walnut muffins, blueberry muffins, lemon cake, so on and so forth.
with these three items and some creativity (and don't forget the egg....its the binder), i can account for a completely gluten free diet that is
filling and satisfying. Of course, none of it tastes as good as a slice of white bread, or a flour tortilla. So its a choice, for sure.
on 30-11-2012 by bigfatfurrytexan because: (no reason given)