What do you use instead of flour?

[luv2lowcarb]

Hi everyone!

I would like to try some recipes that call for a flour substitute. I'm wondering if I could get some feedback on what all of you like best. I've heard a lot about Soy flour, but my DH is afraid it will taste awful.

Anyone who has tried the Soy flour - can you please share your opinion with me? Also, I'm interested in trying Almond flour and would like to know how you all like that. If you have used the Almond flour, do you use the unblanched or blanched?

Thanks in advance for any responses! And best of luck to all of you in reaching your goals in 2005!!

[Jennet]

I have used almond flour in recipes for baking. I have used low carb bake mix to make a white sauce. I use ground nuts for pie dough/crust. I do not usually use soy flour but I keep some on hand (in the freezer) and use occasionally with other things. i like to mix soy with almond, etc.

Hope that helps - it is amazing what you can use and how it turns out in the end. Makes for a lot of creative cooking, some experiments that do not turn out, but fun to try.

[Magicsmom]

I use blanched almond flour, but only in specific recipes. It's definitely not the same as flour. It has a texture that's nothing like flour, and in my opinion, they're not interchageable.

If you have a dish with a small amount of liquid that you want to thicken, xanthan gum will do it. The finished product is much like what you would have is you used cornstarch. However, if you have a large amount of liquid you want to thicken, in order to use enough, it gets slimy.

[luv2lowcarb]

Thanks for the responses guys!

Terry: I was actually wanting to use it to coat a piece of chicken or fish to duplicate a "fried chicken" flavor. Do you think the almond flour would work well for that??

Jennet: Thanks for the idea of mixing the two. That probably makes it a little better. Have you tried using it to coat chicken or fish and then fry it?

Thanks again for your help!

[astrl]

I sometimes use parmesan instead of bread crumbs for fried chicken. Another choice is crushed pork rinds.

[Cap57]

I use Carbquik, almond flour, Carbsense 0 carb baking mix, Chef's Blend flour, flax, and WPI, in various combinations. I use more Carbquik and almond flour than anything else. I know that Carbquik and spices makes a great coating for oven fried chicken.
I have also made beer batter for fish using either Carbquik or the bake mix.

[VAmomof2]

luv2lowcarb - I am not a big fan of soy flour but the one place I do use it is in frying chicken and veggies. I use a deep fryer and the soy flour cooks quickly so I cook for a while in the fryer and finish in the oven.

[shelbyjane]

I use butter & parmesan cheese to bake chicken and porkchops. and eggs and parmesan cheese to fry chicken. My husband even likes it this way now!

[Sue421]

I use bake mixes I make myself from my favorite low-carb cookbooks.

[mydear]

Originally Posted by astrl

I sometimes use parmesan instead of bread crumbs for fried chicken. Another choice is crushed pork rinds.

i also use parmesan cheese. for chicken fingers, fried fish, fried pork chops, shrimps. i first put my meat of choice in egg and then coat with parmesan...love it

[buttoni]

I detest soy flour. Never baked anything with it I didn't have to throw out it tasted so awful. Absolutely NOTHING can hide that awful soy taste for me. I primarily use almond flour, coconut flour, flax meal, whey protein powder, and occasionally tiny amounts of oat fiber, lupin flour, or oats I grind into a flour (for added flavor).

[JHoberer]

I'm with Buttoni... I also occasionally branch into other nuts- hazelnut flour, peanut flour, pecan flour...

[Ntombi]

For chicken, I use a mixture of Parmesan cheese and crushed pork rinds. Works great, in terms of texture and taste. Watch the salt in the seasonings, though.

For other things, it really depends on the circumstances. Though, I'm allergic to both soy and tree nuts, so I obviously never use those derivatives.

[watcher513]

As they say....avoid the soy.