Coconut flour absorbs liquid like a sponge & more liquid has to be added.
Be wary with Dreamfields. It causes spikes many hours later for a lot of people. I can live without highs 4-5 hours after eating something. The 5 carb portion is also quite small. I threw my box of Dreamfields in the trash.
The only shiratake noodles in my area have tofu & I don't eat soy. The best ones I've tried are from www.miraclenoodles.com. Zero carbs, zero calories, all fiber. You can order a smaller quantity of Miracle Noodles from Amazon to see if you like them. They're not pasta & are similar to Asian cellophane noodles. They're slippery. I don't mind the texture, but my husband thinks they're horrible. Ok for Asian dishes & stir frying.
I really like coconut flour because it's lighter than nut flours. I make coconut shrimp using grated coconut & coconut flour. One of my husband's favorites.
Yep, I cooked Dreamfields al dente according to the directions. Hope you have better success.
Shiratake noodles are rubbery. You have to rinse them & then dry them really well. I've heated them briefly them in a dry heavy skillet to get them dry, but it doesn't change the texture. One of those things that you'll either like or hate. The only type I've tried is angel hair. The thicker versions would be more rubbery.
I like jicama, but not often available where I live. How cool that you're growing Jerusalem artichokes!
While the shirataki are a poor substitute for pasta, they do make a wicked stir fry and you can make a great pad thai with them. I have found that the tofu version works best for pasta substitutions. I have a variety of asian stores in my area and there many different kinds of shirataki, angel hair, fettuccine as well as varieties made with things like seaweed (those do smell like fish).
On the dreamfields, it is based on a "protected" starch, essentially treating the starch to make it resistant to digestion. People have various responses to the pasta, if you have gastro, the pasta could digest for hours overcoming any protection and being, well, just pasta.
@Gerri - I am not a huge fan of tofu - adverse reaction to vegetarianism. LOL. Actually, one of my favorite preparations with tofu is a Sichuan dish called "Mapo Dofu" which is a insanely spiced stewed pork dish with tofu added at the end.
As for noodles, I don't really miss them all that much. I don't mind switching it up and eating what is important to me - the sauce and meat!
Not a tofu fan either. I used to make a great dip using tofu, tahini, garlic, lime juice, scallions, fresh ginger & herbs. Tofu worked well there because it's a light base for dips.
The only thing I miss is good crusty bread. I've had dreams about bread. Be still my heart.
I love tofu! But then I eat it Japanese style -- in miso soup, or with soy sauce and bonito shavings. I like Mapo Dofu, too -- ate it in Sichuan, where it was VERY hot!! The Japanese have adopted that dish, but don't make it as hot as the Chinese do. They don't put pork in it, either.
For some odd reason, I find Asian cooking more palatable than European cooking. If you can avoid the rice, there are a lot of delicious vegetables which won't raise your BG, but that we never even see here. I guess you might find them in places like San Francisco's Chinatown, but certainly not here in Reno! I also like the way they use meat as a condiment -- you can't make miso soup taste good without fish broth! I once bought a Japanese country cookbook, and the American author decided to substitute beef broth for fish broth, thinking that Americans wouldn't tolerate fish broth -- I only made a few of his recipes, and they were AWFUL!
I am fortunate, we have a large asian population and lots of stores. Hmart, Lotte, and Great Wall. In fact, there is even a sub genre in the stores, some being Korean focused and others being Chinese. But in either case, you are right, veggies are great.
ps. I love fish broth and often use fish sauce. Please don't tell my family.