Re: flour and other good stuff
From: LORI (anonymous@obgyn.net)
Tue, 7 Jan 2003 14:16:42 -0600 (CST)
Hey!
How do you use the guar gum? Where do you get it?
At Sat, 23 Feb 2002, tera wrote:
>
>Hi!
>
>I've never really been a real big fan of pork rinds but when I really
>crave something salty and crunchy you never know what a girl will
>do...LOL -- and I always thought that they were a carb thing like chips.
>What do you know?! Also, what is guar gum? Is it like a flour? I'm
>familiar with the brand Red Mill but I've never heard of guar gum. Good
>advice. If you have any more, let me have it!! God bless! Tera
>
>At Sat, 23 Feb 2002, Renee wrote:
>>
>>I recently bought some Guar Gum. I also have some Xanthum gum, but haven't
>>tried it yet. I got them at a "natural foods" type place. Bob's Red Mill
>>makes it. They're in little clear plastic bags. I've made a cream sauce a
>>couple times, and it's turned out well. It's very low carb.
>>
>>For crunchy things, Carb-o-lite had some chips, but they were pretty terrible.
>>The flavorings were ok (ranch, BBQ), but the chip itself wasn't very good.
>>They were very dry, and you needed a ton of water with them. Avoid them. The
>>texture was more like crackers, though they were called chips, and the brand
>>also has crackers I've never tried.
>>
>>For salty crunchy things I go for pork rinds. I like the hot and spicy ones;
>>they have better flavor that way. I get in moods where I crave them, then when
>>i can't imagine eating them. Living in the Los Angeles area, I have several
>>brands to choose from. I don't like the Baconettes by Frito-Lay. Try lots of
>>brands. They are all quite different. When I was in Vancouver last year, we
>>tried a really good brand, which was kind of buttery in flavor. It was the
>>generic brand, in a yellow bag with green print. I wish that one was around
>>here. The plain were really good.
>>
>>Renee
>>
>>tera wrote:
>>>
>>> Hi!
>>>
>>> I'm getting back on track with my low carb lifestyle and I have a few
>>> questions. I would like to have something to replace flour to use to in
>>> a roux to thicken soups or sauces or to make bread. I've seen that
>>> there are low carb baking mixes available but they are more like
>>> Bisquick and have baking powder, etc. Do you know of anything like
>>> flour I could use that is really low carb? I've been successful at
>>> making soups thicker by using pureed veggies and it works but I miss
>>> using a roux.
>>>
>>> Also, has anyone found any crunchy, salty substitutes like chips or
>>> crackers that are low carb? I've seen some low carb crackers on the net
>>> but are they really very good? That is my snack thing of choice -- chips
>>> and crackers! I'm going to get myself some Splenda and I'm going to work
>>> on some low carb chocolate! If I'm successful I'll let you know! If I
>>> can make low carb chocolate and have some chips and crackers I'll be
>>> feeling mighty fine! Thanks ladies! God bless! Tera : )
>>>
>>> --
>>> Tera
>>>
>>--
>>Renee Cordrey, MSPT, MPH, CWS
>>
>>---
>>
>>Don't follow in the footsteps of the masters. Seek what they sought.
>> --Zen saying
>>
>--
>Tera
>
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