Dear Fibre flour community,
This is my first post but certainly not the last. By way of introduction I am an NHS Cardiologist who has been recommending a low carb diet and fibreflour to my type 2 Diabetic patients. I myself am a recently diagnosed Type 2 Diabetic who has managed to get his HbA1c (a measure of long term blood sugar levels) down from 68 (that's bad) to 38 (that's in the non diabetic range) within a year through the use of a low cardohydrate diet, the 2 stone weight loss was a welcome side effect. Fibre flour has been a central part of that - though banana bread and pizza bases have been my only really succesful attempts. I am now trying to branch out with more recipies and am trying to understand how to substitute fibre flour into traditional recipies containing flour.
Tonight the wife is cooking a roast and I want to make some cheese sauce to go with the cauliflour. Recipies call for flour to thicken the sauce eg: "500ml milk, 4 tbsp plain flour, 50g butter and 100g grated strong cheddar cheese"
My question is can I substitute UF fible flour in a 1:1 proportion for the plain flour?
I normally start by a straight swap and then adjust if the mixture looks too wet/dry. Not often I have to add though. For a cheese sauce I use cream, cream cheese and cheese, but it does work out higher in fat than using flour.
Hi Dr. Chowdhary. Great to hear from your, we really do want to network with NHS doctors and hope we can get some studies underway, I have several contacts interested in this already. Wouldn't it be nice if one's "DAILY BREAD" could be the key to appetite suppression, weight loss, health-span and prevention of all sorts of non-communicable diseases that are on the rise these days.
The UF Fiberflour works like a charm for thickening sauces, just like jolunady says, 1:1 and adjust as you like. I use UF for lasagna where it's great for Bechamel Sauce as well as the pasta sheets.
Try Yorkshire puddings with your roast using UF.
Your daily bread could really be transformative, no?
Thanks both will give those a try.
Gary - my studies to date have been largely on myself using a continuous glocuse monitoring system and examining the effects of various meals. The target being to prevent spikes above 10mmol/l. Quickly concluded all the rather vague advice given to patients on the various approved websites really does not go far enough in promoting the obvious conclusion that the ultimate sustainable source of blood glucose is dietary carbohydrate. Committees will be worried about promoting "balanced diets". But for me the amount of fat or red meat I ate was not an issue - following a low carb diet naturally pushed me towards fibre and vegetables. Even though I took in fat as I pleased the weight still would not stop coming off long past my target of a 23 BMI. I think you will find more caution amongst Diabetologists, but the ones I work with are trialling untra low carb diets and the use of continuous glucose monitoring so I think thinkgs will get there eventually but perhaps not quickly enough to stop the current epidemic of Type 2 diabetes. These are all the informal thoughts of a non-diabetologists but it has worked for me and a few of my patients. The difficulty is getting low carb food during a busy life - it is easier to go vegan than low carb these days. So keep the recipies coming!
I had my annual check with the DN this week. Praised me on an Hb1ac of 34, but just like last year, showed disapproval at a low carb diet. People need to be educated!
Give it 5 years and the DN will be advocating low carb.