Flours and LowCarb baking supplies

Flours and LowCarb baking supplies

Almost all my life, I have eaten white bread or well even just any kind of bread! I LOVE bread! And then when I was diagnosed with PCOS and Endometriosis, I learned the truth – Bread was horrible for my body! I might as well eat a sandwich of sugar! Click here to read more about my personal story of why I started eating a lowcarb highfat diet.

Since then I’ve tried to bake with other ingredients then white flour. And sometimes it’s a great succes, and other times not so much… It takes some time and patience to learn the ropes of baking without ordinary flour, but it is SO worth it! It has made an incredible change in my health! No more, excuse me, horrible constipation followed by a day of diarrea, or terrible gas. Yes I know, it’s glamorous stuff here at Naturemama!Β 

All kidding aside, if you’ve been in the vicious pain-in-the-stomach-circle, you know how terrible and painful it is! I was just so happy to find that I could do something myself to alleviate my pain. So out with all the regular flour – and in with all these wonderful natural flours instead.

Why fat-reduced?

What all these flours have in common is that they are ground from a natural source, for example almond flour is actually finely grounded almonds. You can make this yourself as well, but the brand-made is sometimes fat-reduced, meaning it is more “dry” and therefore better can absorb the liquid when you bake. This means that you get a more firm baked good as a result.

If you’ve ever baked anything lowcarb you’ll know that sometimes it tends to lean toward sogginess…

When you buy flours that are fat-reduced, it helps avoid sogginess in your lowcarb baking!

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Flours

Bob's red mill superfine almond flour is one of the stable ingredients in my kitchen pantry for baking LCHF goods. To see what else I keep in my kitchen pantry, go to my blog: www.naturemama.net
Bob’s Red Mill superfine Almond Flour!

 

Sukrin, fatreduced almond flour! One of the stables in my lowcarb kitchen pantry. To see what else I keep in my kitchen pantry, go to my blog: www.naturemama.net
Sukrin Fat-reduced Almond flour

 

Viva organic coconut flour is one of the stables in my lowcarb kitchen pantry. To see more of my kitchen pantry, visit my blog: www.naturemama.net
Viva Organic Coconut flour

 

This is one of my favorite lowcarb baking supplies in my kitchen pantry. To see what else is in my pantry, visit my blog: www.naturemama.net
Bob’s Red Mill Organic highfiber coconut flour

 

Coconut flour has a sweet smell and taste and is simply brilliant for lowcarb and glutenfree baking! Like almond flour it’s very rich in fiber and a little goes a long way! You’ll rarely use more then a couple spoonfuls in any given recipe.

 

Good fibers that help keep lowcarb baked goods together and give structure when you're baking without regular flours. To see what else is in my lowcarb pantry, visit my blog: www.naturemama.net
Viva Psyllium Husk powder

 

Psyllium Husk powder are great fibers that help keep lowcarb baked goods together and give structure. It’s also great to add to yoghurt or likes to alleviate constipation!

 

Sukrin's sesame flour is a new addition to my kitchen pantry. I use it especially in my non-sweet lowcarb baking, as it has a natural salty taste. To read more about my journey into lowcarb cooking, visit my blog: www.naturemama.net
Sukrin sesame flour

 

Compared to the almond and coconut flour, sesame flour has a more salty taste and it therefore a great addition to use in your non-sweet Lowcarb recipes, like breads and crackers.

Other LowCarb baking supplies

Erythritol is great in that regard that it resembles sugar, has 0 calories and has a GI of 0! It does though have a tendency toward a cool-like taste that can be a bit off-putting. One way to get around this is to simply ground it in your coffee grounder or whatever kitchen gadget you have that resembles. This breaks down the cooling & crystalizing effect of the erythritol.

Erythritol sweetner, what I use instead of sugar in my baked goods. To see what else I keep in my lowcarb kitchen pantry, visit my blog: www.naturemama.net
Anthony’s premium erythritol sweetner

 

Sukrin Gold, is by far the BEST sugar substitute in my kitchen pantry! To see what else I have in my pantry, visit my blog: www.naturemama.net
Sukrin Gold, brown sugar alternative

This is without a doubt, my favorite sugar substitute! It is as close to brown sugar as you can come with out any weird aftertaste or calories! Perfect for baking or even whenever you need to add a little sweet taste. I use this on my morning yoghurt, in my coffee, pancakes, waffles and any kind of baked good I make!

Sweetleaf sweetdrops, a great addition for your lowcarb pantry. To see what else I keep in my lowcarb kitchen pantry, visit my blog: www.naturemama.net
Sweetleaf drops

These Steviadrops consist of: Cleaned water, natural aromas and Stevia. 4 drops are equivalent to 1 teaspoon of sugar. I always keep vanilla, toffee and chocolate as flavors. Be sure and keep them in your fridge! A great way to flavorΒ water, yogurt, oatmeal, smoothies, coffee, and pretty much anything you can think of!

 

Sunfood Sweet Yacon syrup, a delicious syrup from the yacon root that grows in the Andes mt.s. To see what else I keep in my lowcarb kitchen pantry, visit my blog: www.naturemama.net
Sunfood Yacon syrup

Yacon syrup is a delicious syrup recovered from the yacon root that grows in the Andes Mt.s. What’s so special about the yacon root, is the way it stores it’s carbs; it changes them intoΒ fructooligosaccarides, which can’t be processed by the human body. Because of this it has a GI of only 3!!! Unfortunately it is incredibly expensive!!! But if you can afford it, it is a great luxurious addition to your lowcarb pantry!

Wholesome organic coconut palm sugar, a great addition in your lowcarb kitchen pantry. To see what else I keep in my lowcarb kitchen pantry, visit my blog: www.naturemama.net
Wholesome organic coconut sugar

Coconut palm sugar is a great alternative to regular sugar. There are pro’s and con’s though.

Pro’s: Taste, naturalness, GI of 35 and it actually contains some nutrients.

Con’s: It affects your bloodsugar, contains a lot of carbs and high amount of fructose (approx. 50%).

I use it in my baking, but only in small amounts and not on a daily basis. But honestly when eating lowcarb, you should generally keep the use of sweetners to a minimum!