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Old 07-28-2012, 12:33 PM   #1
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Low Carb Pasta with new LC Pasta Flour..

I recently purchased some LC Pasta Flour on-line and decided to make some fettucine today..Using one cup's worth of flour for 4 net carbs..This would be 2 large servings. Honestly, it was quite good, had a great texture and held together nicely.

I have a crank pasta machine and it did work quite well..I will test my blood sugar in about 30 minutes and see what happens.
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Old 07-28-2012, 03:30 PM   #2
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Carolyn

Thanks for the review. I have some of this flour on the way.

Will you please share your recipe? I have an Atlas crank pasta
maker and as a diabetic I miss pasta terribly. The Dreamfield's
is so very good tasting, but not low enough in carbs for me.
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Old 07-28-2012, 03:38 PM   #3
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Carolyn what does this flour have in it ? Please.

TIA
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Old 07-28-2012, 06:50 PM   #4
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Honestly, I tested my blood sugar 90 minutes after eating and it only raised 4 points..

It does have wheat it in..Let me find the ingredients. wheat protein isolate, oat fiber, flaxseed meal, vital wheat gluten..Just google LC Pasta Flour and you can find the
label..I tried to bring it over here..

Barbo: I used the recipe on the package, which was one cup of the flour, one egg, oil and water..This is the pasta recipe I always used with the high carb stuff..

Last edited by CarolynF; 07-28-2012 at 06:54 PM..
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Old 07-28-2012, 07:56 PM   #5
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THANKS CAROLYN

Right after I posted here, my husband said " a package came for you"
Yep it was the flour so I am eager to try my hand at it.
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Old 07-28-2012, 09:00 PM   #6
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Found the pasta flour. Anyone have the Kitchenaid attachment to make pasta? Does it work well? Barbo, I am interested in hearing about what you think of this product.
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Old 07-29-2012, 12:29 PM   #7
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Quote:
Originally Posted by CarolynF View Post
Honestly, I tested my blood sugar 90 minutes after eating and it only raised 4 points..
could you test at two hours please? I find that a half hour is often not enough to show much rise. things can really surprise you in that second hour. I hope this is as good as you say.

oddly enough, but I hope related, I don't get a blood sugar rise from something like a pizza crust made with things like wheat protein isolate, but I inevitably gain weight even when total calories are not higher than other days. it doesn't come right off the next day like water retention or constipation either.

I have tried gluten tolerence testing and don't seem to have any problems with gluten.

this is mysterious to me and very annoying, since I would love to be able to eat biscuits, etc. occasionally without my weight suffering.
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Old 07-29-2012, 12:52 PM   #8
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Ran out of the pasta..Still have the flour..Maybe Barbo can test after 2 hours and report back to us..Well, wheat is not our friend, really..

I didn't have a gain though and I had the whole cup of Pasta Flour throughout the day.

Tilly: I have a crank one that works great..Now, be sure to "flour" your attachment and the pasta, so it doesn't stick in the machine.
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Old 07-29-2012, 01:59 PM   #9
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Keeping my fingers crossed for Barbo's reply! This is so exciting!
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Old 07-29-2012, 02:46 PM   #10
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This flour was on my Wish list. Thanks for reporting on your results.
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Old 07-29-2012, 09:02 PM   #11
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Yes I will test within two hours

Would like to make it tomorrow. It's Monday and I love to experiment.
DH usually fishes from early until late.

Will do a fasting blood sugar and then have a normal two egg,
bacon breakfast with coffee. Then do the pasta and have it for
a late lunch. I will test before eating the lunch as well.

I eat almost no wheat these days. So my fingers and toes are crossed
that this test will be good for me.
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Old 07-30-2012, 06:26 AM   #12
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....waiting with anticipation, Barbo..
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Old 07-30-2012, 07:04 AM   #13
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Quote:
Originally Posted by Tilly View Post
Found the pasta flour. Anyone have the Kitchenaid attachment to make pasta? Does it work well? Barbo, I am interested in hearing about what you think of this product.
I have the Kitchenaid attachment and a handcrank one, as well. I don't really like the Kitchenaid attachment - it's harder to control and a pain to clean as well.
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Old 07-30-2012, 07:39 AM   #14
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Quote:
Originally Posted by Barbo View Post
Would like to make it tomorrow. It's Monday and I love to experiment.
DH usually fishes from early until late.

Will do a fasting blood sugar and then have a normal two egg,
bacon breakfast with coffee. Then do the pasta and have it for
a late lunch. I will test before eating the lunch as well.

I eat almost no wheat these days. So my fingers and toes are crossed
that this test will be good for me.
Thank you, Barbo! Hope you have gret results. Fingers and toes crossed here also.
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Old 07-30-2012, 08:25 PM   #15
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I hope Barbo is okay..
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Old 07-30-2012, 10:00 PM   #16
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Hi it's me

Jay didn't go fishing as the Fury was chartered.
I didn't make the pasta, but tomorrow I shall do it.
This co-incides with my tomatoes coming in and my garlic/basil.
So my sauce is going to be from my garden.

I did make Quizoid's psyllian husk tortillas.
So glad I did. It's kinda like a miracle crepe.
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Old 07-31-2012, 06:55 AM   #17
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Barbo if your results are good I'm saving up for a pasta maker!
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Old 07-31-2012, 07:52 AM   #18
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Hmmmm. This sounds interesting. Wonder if the flour could work well in other applications?
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Old 07-31-2012, 01:37 PM   #19
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Can't wait for your professional opinion, Barbo.

Peggy: This company has other "flours" for other types of baking needs..
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Old 07-31-2012, 02:25 PM   #20
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I saw that, Carolyn. I might try one for dredging meat for browning before braising. They are a bit pricey. Am trying to reduce my wheat product intake drastically. Would love to eliminate it completely, but that hasn't happened just yet for me.
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Old 07-31-2012, 02:33 PM   #21
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Have you tried quinoa flour for dredging, Peggy? I find it works really nicely. I've used it 100% (adding no other flours, nothing except seasonings) to it and liked the results.

You can make your own - wash and rinse the quinoa well (if it isn't the prewashed kind) then toast in a dry skillet til it is slightly browning and smelling nutty. Then cool and grind to a flour.

My Whole Foods market here had quinoa flour in bulk bins, so I bought what I have!
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Old 07-31-2012, 02:33 PM   #22
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I'm with you on the elimination of wheat also..However, with the pasta flour it says 1/4 of a cup has 6 or 7 carbs and of course the same amount of fiber basically, so it is not that much wheat..Say 1/2 piece of bread.
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Old 07-31-2012, 07:24 PM   #23
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No, I haven't tried quinoa flour, Char. I DO have some quinoa seeds, the pre-washed variety that so far I've only used in pilafs. I'll TRY using it to dredge meat next time! Thanks so much for that tip!
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Old 07-31-2012, 08:23 PM   #24
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Be sure to toast it before grinding - it takes away that "raw" flavor!
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Old 07-31-2012, 10:07 PM   #25
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Here I am finally

I ate the stuff at 7 and am testing at 9

My blood sugar was 116 before eating. 119 two hours later.
I had at least 1 c. or more
of the pasta, chicken/garlic/sausages,Giada's Marinara Sauce and
quite a bit of it at 4 g. per 1/2 c.. I had Parmesano/Reggiano
cheese dusted on top and cucumber salad. I even had two
sugar free pecan patties. So the blood sugar was great. Much better
than I did with Dreamfield's which was a bummer for me.

My taste report is not very pleasing. I used my Atlas Pasta Maker,
hand crank. I think it is grainy and I did not at all like the flavor.
DH loved it. Perhaps I can work on the recipe???

There you have it. I am very happy about the blood sugar readings,
and the claim that the product would not upset the body responses.
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Old 07-31-2012, 10:28 PM   #26
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Barbo, I really appreciate you taking the time to make this and share your test results with us! So sorry you didn't like the flavor! Was it off-tasting or just not close enough to regular pasta flavor? Was the "chew factor" the same as plain al dente pasta? Just wondering!

Hope you find a tweak that helps the taste for you!

Thanks again and you take care!
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Old 07-31-2012, 10:53 PM   #27
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Hi Jiggle,

It was grainy not smooth, so the texture was too off for me. I'd rather have
zoodles. The taste just was not what you expect pasta to taste like.
I hope Carolyn liked it better than I did. But being honest, my husband who
is not all that hard to please did like it.
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Old 08-01-2012, 09:51 AM   #28
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Gee, not good to hear. It was the "graininess" I never liked about the other low-carb pastas out there on the market and was so pleased to learn that Dreamfields wasn't grainy.
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Old 08-01-2012, 10:33 AM   #29
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Temporary Threadjack: I checked out the other flours and I noticed "white bread flour" claiming to be low carb. What do ya'll think or has anyone tried it?
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Old 08-01-2012, 12:26 PM   #30
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Hi..

Barbo, it doesn't taste like Dreamfields, I will admit, but I must be like your dh and liked it..LOL..

I am thinking of my ravioli with it next time..

How long did you boil it? I think next time I might boil it longer than I did before..It was
pretty al dente.
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