|03-20-2013, 05:02 AM||#1|
Junior LCF Member
Join Date: Mar 2013
Location: Bangalore, India
Stats: 70 kg / 115 kg / 100 kg
WOE: Atkins & Moderate Carbs
Corn Flour Substitute?
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,
|03-20-2013, 05:59 AM||#2|
Senior LCF Member
Join Date: May 2009
WOE: IF with carb cycling
Start Date: 24/09/08
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.
It's worth doing!
|03-20-2013, 09:39 AM||#3|
Join Date: Oct 2002
Location: Puyallup. WA
WOE: atkins I eat non allergic food
Start Date: restarted 1-07
Here are some chinese recipes that are wonderful.
Hope this helps.
|03-20-2013, 10:24 AM||#4|
Join Date: Dec 2009
Stats: lost 130 lb so far, and miles to go before I sleep
WOE: low carb controlled calorie
Start Date: June, 2009
|07-11-2013, 07:57 PM||#5|
Major LCF Poster!
Join Date: Aug 2005
Location: Bay Area, CA
WOE: Just making better choices
Start Date: 1/2/14
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.