Author Topic: Flour and icing sugar alternative for low carb cooking  (Read 762 times)

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Offline Quantum Learning

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Re: Flour and icing sugar alternative for low carb cooking
« Reply #15 on: 18 February 2018, 05:07:00 PM »
Hi Pauline, I was wondering how you got on with the powdered Erythritol in your icing/buttercream? I have found an unopened bag of Erythritol crystals in my cupboard but it's roughly the same consistency as granulated sugar so assume it would be too grainy for icing but maybe ok for buttercream? I'm reluctant to get the powdered as well unless you had success with it?

Also, did your scones improve with the newer baking powder? I read somewhere once that you should throw away baking powder after a few months or it won't work, ok if you use it a lot but wasteful if not. Although if it doesn't rise there's no point is there  ;)      I did make scones once which were ok so if yours still don't work we could compare recipes? Might take me a while to find it though, I have bits of paper strewn everywhere with various recipes on, some are low carb, some are low fat/MCT oil for OH and it takes me ages to find the one I'm looking for, must get a better system, (or any system  :P )
Type 2 dx Nov 2012 with fasting BG 14%/129.5
HbA1c Jan 2013 79/9.3%
April 2013 50/6.7%
July 2013 39/5.7%
Oct 2013 39/5.7% Chol 5.9
July 2014 45/6.3% Chol 5.5
Aug 2015 61/7.7% Chol 5.9
May 2016 84/9.7% Chol 6.9
Oct 2016 53/7%  Chol 6.3
Dec 2016 41/5.9% Chol 6.0
June 2017 51/6.8% Chol 6.1
Oct 2017 52/6.9%
Jan 2018 51/6.8% Chol 5.9
Metformin SR 2000mg, Doxazosin 4mg, Lansoprazole 30mg, Fexofenadine 180mg Co-Codamol 30/500g when needed. Amitriptyline 20mg
Toujeo/NovoRapid, Allergic to Levemir

Offline Avocado

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Re: Flour and icing sugar alternative for low carb cooking
« Reply #16 on: 19 February 2018, 09:11:37 AM »
Hi Pauline - just noticed your thread. I have always used regular ground almonds in recipes and have read that this is the same thing as almond 'flour' - it's just Americans seem to call ground almonds almond flour ! I've used coconut flour once, but it is incredibly expensive and not as easy to use as ground almonds, plus I think ground amonds are a good source of protein. I've never used an alternative to icing - but on a chocolate and almond cake I sometimes make for a special occasion (for the cake itself I use xylitol for the sweetening and the bit of sugar that's in 70% chocolate) for the icing I just use the regular recipe which doesn't have sugar in it anyway, it's melted chocolate with a small bit of coffee and then butter mixed in - chocolate butter icing. I've also heard of people using the top cream from one of those little cans of coconut cream - you can mix the cream with xylitol, but I've never tried that....here's a link to a recipe: https://www.cottercrunch.com/how-to-make-coconut-cream-vegan-frosting/
Anne

Atypical Type 2, thin, not insulin resistant, diagnosed March 2007. Very low carb (30 - 50g per day) Paleo diet and exercise - Prandin (Repaglinide) 0.5mg. Aortic Valve Replacement Jan 2014, Osteoporosis, Small airways disease, probable coeliac - Strontium Ranelate 2g/d, Omacor 2g/d, vitamin K2 300mcg/d, Aviticol (vit D3) 20,000 IU every week, Qvar 100 2/day.

Current HbA1c 33 Current total cholesterol 7, HDL 3.5, LDL 3.2, triglycerides 0.4

Offline Paulines7

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Re: Flour and icing sugar alternative for low carb cooking
« Reply #17 on: 19 February 2018, 01:49:25 PM »
QL, I haven't had a chance to do any baking since I last made those scones, but I will let you know when I get round to doing some cakes or scones. 

If the butter icing is successful, you could try grinding down the Erythritol crystals that you have in your cupboard.

Avocado, I like the idea of coconut cream but do not think I would be able to find it in Salisbury.  Southampton have two Chinese supermarkets so next time we are down that way, I will see if they stock them.  I see Amazon sell it.  Their 6 pack for £14.99 is the cheapest and I am tempted.  If i don't like it on cakes, I could always use it in curries.  I will have to think about that.
Diabetes Type2 diagnosed March 2014.  Treated by diet only.  HbA1c 60 on diagnosis, 52 in June 2014, 50 October 2014, 44 December 2014, 48 May 2015, 50 Sep 2015, 53 Jan 2016, 50 Oct 2016, 56 Feb 2017, 50 Jun 2017. 50 Aug 2017. 47 Feb 2018  Pacemaker fitted 2008 - replaced 2017.

When I get old I don't want people thinking
                      "What a sweet little old lady"........
                             I want 'em saying
                    "Oh Crap! Whats she up to now ?"

Offline Avocado

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Re: Flour and icing sugar alternative for low carb cooking
« Reply #18 on: 19 February 2018, 03:12:21 PM »
Anne

Atypical Type 2, thin, not insulin resistant, diagnosed March 2007. Very low carb (30 - 50g per day) Paleo diet and exercise - Prandin (Repaglinide) 0.5mg. Aortic Valve Replacement Jan 2014, Osteoporosis, Small airways disease, probable coeliac - Strontium Ranelate 2g/d, Omacor 2g/d, vitamin K2 300mcg/d, Aviticol (vit D3) 20,000 IU every week, Qvar 100 2/day.

Current HbA1c 33 Current total cholesterol 7, HDL 3.5, LDL 3.2, triglycerides 0.4

Offline Paulines7

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Re: Flour and icing sugar alternative for low carb cooking
« Reply #19 on: 19 February 2018, 04:08:58 PM »
Thanks Avocado.  I didn't think they would have that sort of thing.  I have been shopping in Waitrose this morning too.   ::)
Diabetes Type2 diagnosed March 2014.  Treated by diet only.  HbA1c 60 on diagnosis, 52 in June 2014, 50 October 2014, 44 December 2014, 48 May 2015, 50 Sep 2015, 53 Jan 2016, 50 Oct 2016, 56 Feb 2017, 50 Jun 2017. 50 Aug 2017. 47 Feb 2018  Pacemaker fitted 2008 - replaced 2017.

When I get old I don't want people thinking
                      "What a sweet little old lady"........
                             I want 'em saying
                    "Oh Crap! Whats she up to now ?"