Low Carb Friends  
Netrition.com - Tools - Reviews - Faces - Recipes - Home


Go Back   Low Carb Friends > Recipes and Menus > Low Carb Recipe Help & Suggestions
Register FAQ Search Today's Posts Mark Forums Read


Reply
 
LinkBack Thread Tools Display Modes
Old 11-19-2003, 01:28 PM   #1
Senior LCF Member
 
Join Date: Oct 2003
Location: Vancouver, Washington
Posts: 267
Gallery: merrydancer
Stats: 132/123.2/120
WOE: atkins
Start Date: 10/17/03
Carb count for Oat, rye and other flours. Which is lowest??

I was wondering what the carb count or really net carb count is for various flours and which is lowerst?? thanks
merrydancer is offline   Reply With Quote

Sponsored Links
Old 11-19-2003, 01:43 PM   #2
Way too much time on my hands!
 
LindaSue's Avatar
 
Join Date: Jun 2002
Location: Spring, TX
Posts: 10,632
Gallery: LindaSue
Stats: 167/117/120 - 5'7"
WOE: Atkins Maintenance
Start Date: July 2002
Here's what I found at the USDA site:

Oat flour: 65.7 carbs/6.5g fiber for 100 grams (about 3 1/2 ounces)

Rye flour: 79 carbs/14.89g fiber for 102 grams (1 cup)

White flour: 95.38 carbs/3.37g fiber for 125 grams (1 cup)

Whole Wheat flour: 87 carbs/14.64g fiber for 120 grams (1 cup)
LindaSue is offline   Reply With Quote
Old 11-19-2003, 07:00 PM   #3
Senior LCF Member
 
Join Date: Oct 2003
Location: Vancouver, Washington
Posts: 267
Gallery: merrydancer
Stats: 132/123.2/120
WOE: atkins
Start Date: 10/17/03
Thanks for the info....that is just what i wanted to know...thanks
merrydancer is offline   Reply With Quote
Old 11-20-2003, 02:51 AM   #4
Senior LCF Member
 
Join Date: Jul 2003
Location: Central Florida
Posts: 435
Gallery: Naja
WPI (wheat protein isolate) is even lower than that at 1.5 grams a cup, and it performs amazingly well in all kinds of recipes as a flour substitute. I recommend it highly.

Do a Google search for Trish WPI liquid Splenda and you will find the site to order it.
Naja is offline   Reply With Quote
Old 11-20-2003, 08:25 AM   #5
Senior LCF Member
 
Join Date: Aug 2002
Location: Jello capitol of the universe - UTAH!
Posts: 124
Gallery: roche
Does WPI taste good? How do you rate it? Can you substitute it, say, for white flour in most recipes?

thanks, roche
roche is offline   Reply With Quote
Old 11-21-2003, 06:15 AM   #6
Senior LCF Member
 
Join Date: Jul 2003
Location: Central Florida
Posts: 435
Gallery: Naja
I rate it very highly for taste, though it can be "gummy" and difficult to work with if you overmix it. But it does perform very well in terms of taste and texture in bread, cake and muffin recipes. Also good for coatings for deep frying.

I'd suggest a combo of WPI and another lower carb flour such as oat for something like a pie crust or a scone.
Naja is offline   Reply With Quote
Old 11-21-2003, 10:25 AM   #7
Senior LCF Member
 
Join Date: Aug 2002
Location: Jello capitol of the universe - UTAH!
Posts: 124
Gallery: roche
awesome! thanks, roche
roche is offline   Reply With Quote
Reply


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are On



All times are GMT -7. The time now is 08:29 PM.


Copyright ©1999-2014 Friends Forums LLC. All rights reserved. - Terms of Service | Privacy Policy
LowCarbFriends® is a registered mark of Friends Forums, LLC.