Comment

Comment by Trudy on November 9, 2012 at 7:12am

The original question was something about finding substitutes for flour. Anyway I find it very useful.

Comment by Gerri on November 9, 2012 at 6:47am

Arrowroot isn't a grain, if that's what you mean by a flour. It thickens quickly.

Comment by Trudy on November 9, 2012 at 6:42am

Is arrowroot a flour? I substitute it for cornstarch. Cornstarch is often used for a thickener, and I can't eat corn.

Comment by Sheila Fitz on November 9, 2012 at 6:01am

Comment by Sheila Fitz on November 9, 2012 at 6:00am

Xanthan Gum is a Corn product, so anyone who is allergic to corn should avoid it. I use cereal free baking powder by Featherweight - in case anyone needs that information.

Comment by Debra on November 8, 2012 at 11:14pm

I use Guar gum too, haven't decided which one I like the best. I often have thickened white sauces with cream cheese.

Comment by drsoosie on November 8, 2012 at 4:28pm

Thanks Gerri I had the same idea about the xanthum gum.

Comment by Gerri on November 8, 2012 at 2:14pm

drsoosie,

To thicken sauce, you can add xanthan gum. Just a tiny bit is needed, about 1/8 tsp. Stir in very well. Cold butter stirred in thickens, so does grated cheese, if they'll work with the type of sauce.

For things like pudding, I add corn starch. At 3 carbs tsp divided between a number of servings, the carbs are negligible.

Comment by Debra on October 4, 2012 at 12:35am

Judith, I have baked this Walnut cake and we all LOVED it.
Thanks for posting it~
Deb~

Comment by Judith on September 27, 2012 at 8:45pm

WALNUT CAKE
From the YaSureYabetcha Kitchens

I adapted this by melding 2 old recipes---my mother’s and one from the mother of a friend. The nut flours can get heavy, so adding the 2 extra beaten egg whites helps with that.....

3 cups hazelnut flour (Bob’s Red Mill). A bit under a whole bag.
½ teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks) butter, softened
Sweetener equivalent to 2 cups of sugar (Splenda or stevia)
2 eggs separated + 2 more egg whites
1-3/4 cup almond milk or heavy cream or a mix of the two
1 teaspoon vanilla extract (I double that—love vanilla!)
1 teaspoon almond extract
1 pound walnuts, finely chopped
2 teaspoons cream of tartar
Whole walnuts for Garnish, if desired.

1--Preheat oven to 350F. Grease a 9-inch tube pan (like an angel food cake pan). I’ve also thought it might work in two loaf pans, like a sweetbread.
2--Measure flour, baking soda and salt into a medium bowl. Combine butter, sweetener and egg yolks in a large mixing bowl. Beat with a mixer at medium speed until creamy. Reduce speed to low. Gradually beat in flour mixture, alternating with almond milk/cream blend, ending with flour mixture. Add extracts and beat well. Stir in chopped walnuts.
3--Beat egg whites at high speed until foamy. Add cream of tartar and beat until very stiff. Fold egg whites into batter. If it feels too, too stiff add some more almond milk and/or cream. But it is supposed to be a thick batter.
4--Pour/spoon batter into pan. Bake 65 minutes, or until toothpick comes out clean. Cool at least 10 minutes---Little longer in my Mom’s oven. About 63 minutes in my oven.
5--Garnish with whole walnuts. Gets better sitting overnight, though I can’t usually wait.

When I was making this for my 89-year-old Mom, we were trying to pour more calories into her frail body and served it with whip cream (with added stevia and vanilla). It was curl-your-teeth-rich!

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