What type of flour do you use that is... - Diabetes Research...
Diabetes Research & Wellness Foundation
What type of flour do you use that is low carb. for blood sugar control? Multiple choice.Activity2004Administrator18 Voters
Please select all that apply:
I did not know there was such a thing as low carb flour
It's okay. Quinoa has lots of protein and can be used for baking-- when as a flour and can be used as a second or third substitute for when cooking different types of potato/rice dishes.
My favorite type of low carb. flour is Almond. I use Quinoa for a side dish or a potato substitute.
Where would the millet, sorghum and buckwheat that I use fit in here?
I use fiberflour, keeps sugars stable, put together by a doctor whose patients have diabetes it has pre/prebiotic (isk which don't remember lol) in
I use Gluten Free Flour
I use Freee gluten free flour (is it Doves Farm - Ive got plain and SR there’s a dove type bird next to the name) mainly and sometimes almond and I thicken things with a bit of cornflour but I tend to avoid products involving flour because the carbs in the products I would be making with it would spike my blood sugar.
my favourite is quinoa but oat flour's really useful too.
That's fantastic to hear, Sue. What do you cook/bake with them?
I use the oat flour in some of my pancakes and muffins and after reading about Jerry's success with quinoa flour I add it to my usual wheat flours too for extra protein as neither my husband nor I need to be gluten free.