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-   -   Substitution question?? (http://www.lowcarbfriends.com/bbs/low-carb-recipe-help-suggestions/804592-substitution-question.html)

Smiles 05-21-2013 10:00 PM

Substitution question??
 
Hi Guys,

Do you think that resistant corn starch could sub for resistant wheat starch? I avoid wheat, but would love to make recipes that use that ingredient.

Tracy

drjlocarb 05-22-2013 06:15 AM

Which recipes are you looking to make?

You can sub in most recipes, but with some slight differences in the results.

rosethorns 05-22-2013 06:44 AM

I use corn resistant starch for a sub in a lot of recipes. I can't do wheat.

I also you pea protein instead of whey.

Smiles 05-22-2013 01:10 PM

Dr. J,

I'm looking at some of Kevinpa's recipes. I love his recipes, but I avoid wheat now, so I can't do the Carbquik, Carbalose, resistant wheat starch, etc that he uses. Trying to find subs is a challenge.

Tracy

Smiles 05-22-2013 01:13 PM

Quote:

Originally Posted by rosethorns (Post 16435170)
I use corn resistant starch for a sub in a lot of recipes. I can't do wheat.

I also you pea protein instead of whey.

You have subbed the resistant corn starch for the resistant wheat starch?

How do the recipes come out?

You ever make any of Kevinpa's recipes?

Why do you prefer pea protein over whey please?

Forgive all my questions, but I'm trying to learn as I am pretty new to the no wheat, low carb baking thing. LOL! :)

Tracy

Soobee 05-22-2013 02:46 PM

I use both pea protein and whey protein. I like the pea protein for many baking recipes because the results are less dry. I like the flavor of whey better, so I use it in puddings, shakes and ice creams.

drjlocarb 05-22-2013 05:31 PM

Kevinpa's recipes are great, but if you are no wheat, there are many recipes on this board for the same kinds of things. If you tell us what you want to make, I am sure we can point you to a wheat free, LC recipe that is tried and true.

Yeast breads may be a challange, but there are great bread items around.

rosethorns 05-22-2013 05:43 PM

Quote:

Originally Posted by Smiles (Post 16435883)
You have subbed the resistant corn starch for the resistant wheat starch?

How do the recipes come out?

You ever make any of Kevinpa's recipes?

Why do you prefer pea protein over whey please?

Forgive all my questions, but I'm trying to learn as I am pretty new to the no wheat, low carb baking thing. LOL! :)

Tracy

Tracy I loved Kevins recipes. I don't use his bread recipes anymore because I'm allergic to grains. I use pea protein 'cause I'm allergic to whey ( dairy). I use pea protein and hemp for different things.

I have beautiful pics of his bread, rolls and cinnamon rolls.
Because of him I love winter squash made into squash browns.
Good luck with everthing.


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