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Old 05-31-2013, 03:07 PM   #1921
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I can't eat the almond flour and would like to get rid of the oat fiber since oats normally spike my blood sugar. I would sure like to know if anyone comes up with a substitute.
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Old 05-31-2013, 03:53 PM   #1922
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There is not almond flour in the original mix. As Tbipp suggested, lupin flour might work. You could also increase the coconut flour to replace the oat fiber. It is nearly as liquid absorbing.
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Old 05-31-2013, 11:23 PM   #1923
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I was also thinking some Lupin flour instead of part of the coconut flour if you can eat Lupin.
Maybe just subbing lupin for the oat fiber in the recipe? Again, that is if you aren't allergic to Lupin too.
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Old 06-01-2013, 08:47 AM   #1924
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Quote:
Originally Posted by Grammy G View Post
I can't eat the almond flour and would like to get rid of the oat fiber since oats normally spike my blood sugar. I would sure like to know if anyone comes up with a substitute.
Have you checked bs with the oat FIBER? It shouldn't have an effect since it is all fiber and not digested. I would be interested to know why a fiber would have any effect on blood sugars.
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Old 06-01-2013, 10:20 AM   #1925
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Quote:
Originally Posted by drjlocarb View Post
Have you checked bs with the oat FIBER? It shouldn't have an effect since it is all fiber and not digested. I would be interested to know why a fiber would have any effect on blood sugars.
I agree about the oat fiber drj. It does not have the same effects on Blood Sugar as oats. If a person is allergic to oats, then they should need to not use it I'm sure. But it should not effect the BS.
And be sure you understand this is Oat FIBER NOT Oat FLOUR. Sometimes people get this mixed up. (Not saying you did Grammy G! This was a general comment. Cause I know a LOT of people have.)
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Old 06-01-2013, 06:31 PM   #1926
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Ok So I tried it and it was really great. I made a apple & cinnamon muffin. Really good.

Grammy G can you eat other nuts?

I thought I was allergic when I tried oat flour. Now I know for sure.
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Old 06-01-2013, 08:23 PM   #1927
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I think I have rounded up all of the ingredients. Now to make it.
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Old 06-02-2013, 09:27 AM   #1928
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I've been able to track down everything locally, except for the oat fiber. Has anyone ever tried the original recipe without the oat fiber without messing up the synergy of the mix?

If it's going to make a real difference, then I'll probably wait and order it online.

Searching for a sub didn't yield too many suggestions. I found one low-carb bread maker who suggested the following for her bread recipe:

"If you cannot handle oats (I use Bob's Red Mill certified gluten free rolled oats) - then please sub out another fiber like rice bran or hemp or maybe even a bean flour for the oat fiber called for in the Bread Mix."
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Old 06-02-2013, 10:35 AM   #1929
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I think you need the oatfiber--netrition carries it-
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Old 06-02-2013, 10:56 AM   #1930
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Thanks, I'll do just that. I've been waiting to place an order because just about every day I find a new product or two to add to my cart. It's about filled to the brim, so I should probably just bite the bullet and get the stuff ordered!
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Old 06-09-2013, 06:53 AM   #1931
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Sub For IHOP Harvest Grain ‘N Nut Pancakes

Pre-LC, my favorite dish to eat at IHOP was their Harvest Grain ‘N Nut pancakes. This morning I came up with a very good LC replica of the pancakes:

LC Harvest Nuts & "Grains" Pancakes

In a medium bowl, whisk together:

1 Tbsp. melted coconut oil (or melted butter)
1 large egg
¼ cup unsweetened Trader Joe’s Coconut Milk beverage (or use another LC milk)

Add and stir until mixed:

2 Tbsp. ground flaxseed meal
2 Tbsp. BTF Flour Mix
1-1/2 Tbsp. Fauxtmeal (a mixture I make that includes almond meal, chia seeds, pumpkin seeds, sesame seeds, chopped walnuts and pecans, and shredded unsweetened coconut – use a combo of seeds and nuts to replicate about 1-1/2 Tbsp.)
¼ tsp. baking powder
Pinch sea salt

The batter will thicken upon standing. It should have the consistency of pancake batter, so add a bit more LC milk if it’s too thick. Cook in a greased skillet like any other pancake recipe. Serve with melted butter and SF syrup.

This made two medium-size pancakes. They were very rich, and one was plenty for breakfast with a couple slices of bacon.
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Old 06-09-2013, 03:13 PM   #1932
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That sounds so good KCSoccer! Please tell me more about the fauxtmeal - just equal amounts of the items you mentioned, or are there other ingredients in there too?
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Old 06-09-2013, 09:12 PM   #1933
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I've only checked my husband BS numbers and his seem to do fine. I just know that oats will raise my blood sugar so I just assumed the oat fiber would, too. It sounds like it's a different type of food and that you don't have a rise in your BS?


Quote:
Originally Posted by drjlocarb View Post
Have you checked bs with the oat FIBER? It shouldn't have an effect since it is all fiber and not digested. I would be interested to know why a fiber would have any effect on blood sugars.
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Old 06-09-2013, 09:15 PM   #1934
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No, no rise. Pure fiber.
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Old 06-09-2013, 09:37 PM   #1935
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Great to know! Thank you! My next experiment will be a pizza crust. I can't eat dairy but found a recipe for cheese using coconut milk so maybe I'll be able to have some legitimate cheese! ;-)
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Old 06-10-2013, 04:24 AM   #1936
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Grammy G, I was watching a You Tube recipe being made yesterday and the guy was using a non-dairy cheese. The brand was Daiyu. Have you ever tried it? He said he'd tried many but this one tasted pretty good and did melt a bit. Maybe it's a possibility.
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Old 06-10-2013, 05:17 AM   #1937
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Quote:
Originally Posted by penguinpower View Post
That sounds so good KCSoccer! Please tell me more about the fauxtmeal - just equal amounts of the items you mentioned, or are there other ingredients in there too?
I don't have a formal recipe for Fauxtmeal, but here's what I do: melt 1 Tbsp. coconut oil in a mixing bowl. Add 2 Tbsp. each almond meal, flaxmeal, pumpkin seeds (pepitas), 1 Tbsp. each chia seeds, sesame seeds, chopped walnuts or pecans, shredded unsweetened coconut, and 1/4 tsp. vanilla extract. I cook this mixture in the microwave on HIGH between 1-2 minutes, until it starts to smell toasty. I keep this mixture in a tupperware container in the freezer. I like to use it like granola, sprinkling it over some full-fat plain greek yogurt and berries. Or, you can nuke 2-3 Tbsp. of the mixture with your choice of LC milk until thick and hot, for a hot cereal like oatmeal. I don't add sweeteners ahead of time because my hubby and I differ on sweetness of things. This is the mixture I used for the pancakes recipe I posted above.
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Old 06-10-2013, 08:09 AM   #1938
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Thank you KCSoccer - gonna mix up a batch today!
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Old 06-10-2013, 07:08 PM   #1939
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What about hi-maize fiber (King Arthur brand) instead of oat fiber?


I made an orange cake today with the BTF mix. I just used orange SF DaVinci and almond milk for the liquid and a dash of LorAnn sweet buttery dough emulsion. Topped it with Orange-Cream Cheese frosting (warmed cream cheese, orange DaVinci, Vanilla DaVinci, squirt of lemon juice, sweetener to taste).


Yu-ummmm! Best cakey mouthfeel ever!!! I'd swear there was flour in it.
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Old 06-10-2013, 07:20 PM   #1940
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Quote:
Originally Posted by JHoberer View Post
What about hi-maize fiber (King Arthur brand) instead of oat fiber?


I made an orange cake today with the BTF mix. I just used orange SF DaVinci and almond milk for the liquid and a dash of LorAnn sweet buttery dough emulsion. Topped it with Orange-Cream Cheese frosting (warmed cream cheese, orange DaVinci, Vanilla DaVinci, squirt of lemon juice, sweetener to taste).


Yu-ummmm! Best cakey mouthfeel ever!!! I'd swear there was flour in it.
Jen,

That sounds sooo good. I love orange and cake. This is a great marriage of the two.

Tracy
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Old 06-10-2013, 08:56 PM   #1941
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Terry.. I have heard of it but can't find it locally. I have all the ingredients except coconut milk to try coconut milk cheese. Next week I hope to make it and then try it on pizza with coconut flour crust. Hope it works! :-)
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Old 06-11-2013, 07:55 AM   #1942
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Quote:
Originally Posted by Grammy G View Post
Terry.. I have heard of it but can't find it locally. I have all the ingredients except coconut milk to try coconut milk cheese. Next week I hope to make it and then try it on pizza with coconut flour crust. Hope it works! :-)
Grammy do you have a safeway, they have daiyu . If you go to the website they have a store locator.
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Old 06-11-2013, 06:43 PM   #1943
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The YouTube guy was making a pizza so I hope you can find the Daiyu.
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Old 06-11-2013, 08:59 PM   #1944
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Yes, we have a Safeway. I'll check it out! :-) Thanks Esther!
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Old 06-19-2013, 03:19 PM   #1945
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Pea protein! Just got mine today and now am searching through 65 pages of this thread to find the posts where people have used it to replace all or part of the whey protein. Using the search this thread tool, I still get a confounding ton of posts. Can anybody point me to one or two posts about how to use it and how it affects/changes the flour mix? Diana
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Old 06-19-2013, 03:22 PM   #1946
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Diana--I just use it as a straight sub for whey--same amounts
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Old 06-19-2013, 03:56 PM   #1947
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I made up the mix with my Vanilla-flavored pea protein. It's pretty wonderful. I used it today to make Gina's yellow cake and pour it over some frozen mixed berries for a kind of cobbler.

I only made a half-recipe and baked it in an 8x8 square pan for 30 minutes exactly.

Moist and very much like a great high-carb cake -- the mix is truly amazing!
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Old 06-19-2013, 06:04 PM   #1948
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SO glad you like it Beth!!
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Old 06-19-2013, 08:41 PM   #1949
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Dorie Greenspan has a delicious sounding cake in her cookbook Around My French Table. 'Visitandine'. She describes it as a "simple, very white cake with an elegant small-grained-crumb, a lovely springy sponge, and a pure butter and sugar flavor that makes it perfect plain or paired with jam, fruit, chocolate, citrus curds, cream frosting, or glaze."

It only has 6 ingredients - egg whites, flour, sugar, salt, butter and vanilla - and only two of those need to be changed. I thought I might try it with your BTF mix and some sweetener subs. She says it makes a great strawberry shortcake and the photo in her book is elegant.

I'll report back if it works. If not...I'll probably eat it anyway lol.
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Old 06-19-2013, 10:47 PM   #1950
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Diana... I've used pea protein in the BTF mix straight across. I don't think I'll buy it again. I just don't care for the taste. But, I'm determined to use it up. I looked at my egg white powder and (if I read it right) the protein is equal to the pea protein. Next time I make the BTF I plan on using the egg white powder in place of the protein powder.

Has anyone tried this and did they like it?
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