jawnn
Senior Cook
- Joined
- Nov 10, 2011
- Messages
- 119
Please try making these with variations and give me some feed back?
I have been looking at recipes for almond or coconut flour crackers. But non of them have a good binder. Because there is a new concept that fat raises blood glucose. So what kind of fat has a bad effect?
I suspect that it is a lack of Omega3, and cooking is going to destroy Omega3, so maybe the recipe just needs to be very low on fat as well as carbohydrates. And people already know that taking undamaged Omega3 is important. Or the raw flax seed oil would not be so expensive.
I do not believe the hype about coconut oil even if I do like the taste, so it maybe better to use powdered full fat shredded coconut. And I do not believe that most people that are afraid of gluten are actually allergic to it. But it does have a lot of carbohydrate....and that is most likely the thing that makes people think they are allergic to it.
There is a lot of evidence that any kind of animal foods can be dangerous to ones health. So it could be good to find a binder other than eggs. Like the cooking liquid from garbanzo beans. I believe it is very high in fiber, so it acts as a binder when cooled.
Fiber is a type of carbohydrate that your body can’t digest, so you should subtract the grams of fiber from the total carbohydrate.
So I need a fiber counter or a carb counter that also subtracts fiber grams.
There is a lot of fat in the almond flour and I don't know how much fiber. But maybe it does not matter. In which case you could make coconut flour out of shredded coconut. I was looking at cracker labels and most do not have fiber at all. No wonder we are all sick.
Baking soda is salt so leave that out also. Sodium raises blood pressure and takes a lot of potassium to balance it out. And the potassium flushes threw and out while sodium stays and damages our arteries.
I have been looking at recipes for almond or coconut flour crackers. But non of them have a good binder. Because there is a new concept that fat raises blood glucose. So what kind of fat has a bad effect?
I suspect that it is a lack of Omega3, and cooking is going to destroy Omega3, so maybe the recipe just needs to be very low on fat as well as carbohydrates. And people already know that taking undamaged Omega3 is important. Or the raw flax seed oil would not be so expensive.
I do not believe the hype about coconut oil even if I do like the taste, so it maybe better to use powdered full fat shredded coconut. And I do not believe that most people that are afraid of gluten are actually allergic to it. But it does have a lot of carbohydrate....and that is most likely the thing that makes people think they are allergic to it.
There is a lot of evidence that any kind of animal foods can be dangerous to ones health. So it could be good to find a binder other than eggs. Like the cooking liquid from garbanzo beans. I believe it is very high in fiber, so it acts as a binder when cooled.
Fiber is a type of carbohydrate that your body can’t digest, so you should subtract the grams of fiber from the total carbohydrate.
So I need a fiber counter or a carb counter that also subtracts fiber grams.
There is a lot of fat in the almond flour and I don't know how much fiber. But maybe it does not matter. In which case you could make coconut flour out of shredded coconut. I was looking at cracker labels and most do not have fiber at all. No wonder we are all sick.
Baking soda is salt so leave that out also. Sodium raises blood pressure and takes a lot of potassium to balance it out. And the potassium flushes threw and out while sodium stays and damages our arteries.
- Coconut flour and/or Almond flour?
- Flax seed fiber [ground seed] or Psyllium seed fiber??
- chick pea liquid left over from cooking [or egg]
- Spike for the top [in place of salt] or some other spice/herb.
- Coconut oil [melted] {Coconut flour absorbs a lot of liquid so add oil after it has absorbed what it can.}