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Old 03-20-2013, 04:02 AM   #1
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Corn Flour Substitute?

Hi,

I had great results by switching to a low carb diet but struggle occasionally with Chinese dishes which, strictly speaking, does not come under "low carb eating".

I learnt Chinese coat their meat with corn flour and egg whites to keep them juicy and velvety. This is indeed true and I have tried it many times at home.

My question is can I allow a little corn starch while on a low carb diet?

I generally coat the chicken breast pieces with 1 egg white and then mix it with 2 tbsp of corn starch followed by a quick gentle swirl in hot boiling water for about a minute. Result: super velvety chicken pieces ready to go into salads or stir fries.

Are there any good substitutes to achieve the same effect as above which corn flour does?

Thanks in advance,
Ray
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Old 03-20-2013, 04:59 AM   #2
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Quote:
Originally Posted by ssray23 View Post
can I allow a little corn starch while on a low carb diet?
Then it's not a low carb diet any more.
1 tbsp corn starch is about 20g carbs, more or less. As for quantity 1 tbsp is very little, but it's the whole carb allowance on Atkins induction, except that it's not even on the atkins food list for induction.
So my answer is no.

You can try coconut flour, I like it much better than starches and flours. Otherwise I have heard of people using almond meal but I have not tested it myself.

If you want the velvety effect though, why don't you try the oopsie roll dough? It may work.
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Old 03-20-2013, 08:39 AM   #3
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Quote:
Originally Posted by ssray23 View Post
Hi,

I had great results by switching to a low carb diet but struggle occasionally with Chinese dishes which, strictly speaking, does not come under "low carb eating".

I learnt Chinese coat their meat with corn flour and egg whites to keep them juicy and velvety. This is indeed true and I have tried it many times at home.

My question is can I allow a little corn starch while on a low carb diet?

I generally coat the chicken breast pieces with 1 egg white and then mix it with 2 tbsp of corn starch followed by a quick gentle swirl in hot boiling water for about a minute. Result: super velvety chicken pieces ready to go into salads or stir fries.

Are there any good substitutes to achieve the same effect as above which corn flour does?

Thanks in advance,
Ray
Ray we have corn resistant starch. I don't know if it will give you the same thing. It's worth a try.

Here are some chinese recipes that are wonderful.
http://www.lowcarbfriends.com/bbs/lo...le-dishes.html

Hope this helps.
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Old 03-20-2013, 09:24 AM   #4
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Originally Posted by rosethorns View Post
Ray we have corn resistant starch. I don't know if it will give you the same thing. It's worth a try.
I never found that resistant corn starch acted like corn starch in any recipe, myself. it is used for some other characteristic in KevinPA's breads, but I forget what that was.
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Old 07-11-2013, 06:57 PM   #5
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My corn starch says 7 grams for a tbsp, I use it all the time when making Asian dishes, I guess if your doing strict Atkins then no this would not be allowed, but if your just doing general low carb I don't think 7 carbs is that bad when spread over 3 or 4 servings. IMO it really does add to the dish. With that said I don't usually use more than 1 or 2 tbsp - it's never knocked me out of ketosis as long as I just monitor my overall carb intake. Then again my philosophy tends to be different then most here, I'll use any ingredient even flour if it adds to the dish but overall keeps the carbs low.
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