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Old 01-25-2013, 04:39 PM   #1
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Is oat flour really low carb?

I found a recipe for low carb pasta on "Your Lighter Side" that is only 6 net carbs using oat flour and eggs per serving. It's the way I used to make regular pasta. Would it raise blood sugars, and would it truly be low carb?
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Old 01-25-2013, 05:05 PM   #2
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According to the NutritionData folks, Wheat based flour has 21 carbs per ounce, while oat flour has 18. A little less, but not much.
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Old 01-25-2013, 08:33 PM   #3
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Thanks, kinda figured that it was too good to be true, although I have seen it added to a lot of low carb recipes, but in lesser amounts and in combination with other ingredients. Maybe that's the key to using it?
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Old 01-26-2013, 02:59 AM   #4
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Quote:
Originally Posted by MSS726 View Post
Thanks, kinda figured that it was too good to be true, although I have seen it added to a lot of low carb recipes, but in lesser amounts and in combination with other ingredients. Maybe that's the key to using it?
No matter what combination or recipe we use, the carb count for oat flour remains the same, unless the recipe includes fiber. The amount of fiber is subtracted from the total carb count to = Net Carbs.

Check the recipes you've seen and make sure it's not Oat Fiber you have seen. That's a whole nuther animal and very low carb.
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Old 01-26-2013, 04:12 AM   #5
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I bet its oat fiber not oat flour. Double check those recipes.
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Old 01-26-2013, 06:02 AM   #6
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Years ago all we had to work with was soy flour, atkins bake mix , protein powder. So we were trying to make something more palatable. Anything. We used oat flour in very small amounts. And still do.

If you are talking about oat flour alone then I wouldn't make them. There really isn't a way that they are 6 net carbs per serving.

Jen/Jennifer Eloff makes many flour mixes that a lot of us use. My favorite of hers is Gluten free bake mix and it has a little oat flour.

Ouizoid came up with my very fav. bake mix and it uses oat fiber & glucocmannan. I just started using this one.

We've been trying to make low carb pasta for years.

Have you tried dreamfeilds pasta? some diabetics can eat this some can't.It has 5 net carbs per 2oz. serving.
How about shitaki noodles?

I hope that helps. Just holler with more questions.
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Last edited by rosethorns; 01-26-2013 at 06:16 AM..
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Old 01-26-2013, 06:48 AM   #7
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Here's the recipe I found. Although I never figured out what the filling is. Note nutritional information at bottom.

Oat Cappeletti

2 cups oat flour
1.5 tsp salt
2 eggs
2 Tbsp cooking oil
2-4 Tbsp water


In mixing bowl, combine oat flour and salt. Make a well in the center. Add egg and canola oil. With a fork, slowly whisk egg and oil into the surrounding flour/salt mixture until dough is coarse and crumbly. Add 1 Tbsp at a time of water at a time, incorporating with flour. Work dough with the heel of the hand for 5 minutes. Cover with inverted bowl and let rest.


To make cappeletti: Divide dough into 6 parts and roll each into a 9″ squares on a lightly floured surface 5, equally-sized squares). Place 1/4 tsp filling in the center of each square. Fold diagonally to form triangle. Seal edges. While holding the folded side of the triangle against your finger, bring the two bottom points around your finger and pinch together. Pinch to form a cap.


Bring lightly salted water to a rolling boil in a 4-6 quart pan on the stove. Add pasta. Cook for 6 minutes. Drain and serve. Makes about 100 cappeletti.



Nutritional Information for 1/6 cappeletti: Calories: 150 ,Carbohydrates: 14g, Fiber: 8g, Net Carbohydrates 6g, Protein: 18g, Fat: 0 g
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Old 01-26-2013, 08:00 AM   #8
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According to info online 2 cups of oat flour is 288g carbs less 32g for fiber. Net carbs would be 256g.

If serving size is 1/6 of total 100 recipe, the carbs for the oat flour alone would be 42g. That recipe is bogus.

Btw, there are specially formulated flours for pasta that you can buy online. I haven't heard from anyone on the forum recently about them, but I did see a few positive and a couple of negative reviews for people who tried making pasta with them.

Maybe someone will see this and holler. HTH
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Old 01-26-2013, 08:03 AM   #9
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Wow That's the recipe? I had to go measure my GF oat flour.

I don't see how that would make them 6 net carbs.

But maybe I'm wrong. They are really big. I've been sitting here thinking about this.HHHMMMMMMM

Am I helping .I just read what slbbw wrote and there is a flour at Netrition that others have tried and like.
Carolyn F and Barbo have talked about this flour I think.

Last edited by rosethorns; 01-26-2013 at 08:07 AM..
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Old 01-26-2013, 08:28 AM   #10
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Perhaps a better way to describe oat flour is "low-er carb".

If you would like to make a low-er carb pasta, then 'diluting' the amount of oat flour with another LC flour...say like Carbalose...would probably work. I know that Peggy (aka Buttoni) did some experimenting and came up with a dumpling that had a chewy texture similar to that of pasta so maybe you could use some of that in your recipe.

I find it funny that you posted this just as I was looking into locating a recipe for exactly the same thing just yesterday. I found a few recipes that might work, but have to try them first and if...yes, that's a BIG "if"...I find one that seems good, I'll post the results and the recipe. The only issue I'm thinking I may run across is that it won't be specifically "low-carb" but rather only "low-er carb". But that's OK. Pasta isn't something we eat with regularity so anything lower than regular pasta is good with me .
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Old 01-27-2013, 08:27 AM   #11
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The recipe make 100. It seems the carb counts are for 1/6 of each of the 9" squares. The other recipe for oat flour pasta has 1/6 of the entire recipe as 21 carbs with 3 fiber.

Last edited by drjlocarb; 01-27-2013 at 08:29 AM..
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Old 01-27-2013, 10:35 PM   #12
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I ran the recipe through my cooking software and using her measurements and Bob's Red Mill Oat Flour, I got the following info per serving:

Cals: 224
Carbs: 26g
Fiber: 4g
Net Carbs: 22g
Protein: 9g
Fat: 9g

Interesting...she has 0g fat listed but her recipe includes eggs and cooking oil. Something's off, but I only wanted to confirm the nutrition for myself. It confirmed what I thought...low-er carb but definitely not low carb.
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