I just bought a bag of gram flour (chickpea flour) at an Indian grocery. I
made the tollhouse cookie recipe substituting all the flour for gram and
substituting the sugar with 1/3 the amount in Splenda. I add some sugar
free syrup as a substitute for brown sugar. This made a very decent tasting
cookie. I have done the same thing with soy flour but this tastes better.

My bg last night was 98. I ate 2 cookies and measured bg 45 minutes
later--it was 88. Can't complain about those results.

Now to find more uses for gram.

ed

Sounds quite promising Ed.

Keep us posted about your experiments.

Jennifer


Ed wrote:

> I just bought a bag of gram flour (chickpea flour) at an Indian grocery. I
> made the tollhouse cookie recipe substituting all the flour for gram and
> substituting the sugar with 1/3 the amount in Splenda. I add some sugar
> free syrup as a substitute for brown sugar. This made a very decent tasting
> cookie. I have done the same thing with soy flour but this tastes better.
>
> My bg last night was 98. I ate 2 cookies and measured bg 45 minutes
> later--it was 88. Can't complain about those results.
>
> Now to find more uses for gram.
>
> ed
>
>

On Wed, 21 Feb 2007 11:18:04 -0500, "Ed"
<ekirstein*nospammers*catskill.net> wrote:

>Now to find more uses for gram.

I use it for the binding agent in an Indian fritter-like thing called
a Bhajia.

I grate carrots, turnips, onions - whatever's on hand and I can eat -
mix, and season with salt and curry powder. Add enough gram flour so
that walnut-sized balls of the mixture stay together when squeezed; I
guess you need about a Tbs of flour to a pint of veg, depending on
moisture content. They then need frying twice in the oil of your
choice - once to colour the outside and seal the "skin"; the second
time to finish cooking the veg and crisp the skin.

The result is a spicy, tasty, low-carb (but moderately high calorie)
snack. I generally serve 4 or 5 balls with some fishcakes and
coleslaw, plus dip, as a full meal.

Nicky.
T2 DX 05/2004
A1c 5.5% BMI 25 D&E
100ug Thyroxine

That sounds really good. I'm going to try that one of these first days.

Cheri


Nicky wrote in message ...

>I grate carrots, turnips, onions - whatever's on hand and I can eat -
>mix, and season with salt and curry powder. Add enough gram flour so
>that walnut-sized balls of the mixture stay together when squeezed; I
>guess you need about a Tbs of flour to a pint of veg, depending on
>moisture content. They then need frying twice in the oil of your
>choice - once to colour the outside and seal the "skin"; the second
>time to finish cooking the veg and crisp the skin.
>
>The result is a spicy, tasty, low-carb (but moderately high calorie)
>snack. I generally serve 4 or 5 balls with some fishcakes and
>coleslaw, plus dip, as a full meal.
>
>Nicky.
>T2 DX 05/2004
>A1c 5.5% BMI 25 D&E
>100ug Thyroxine

Thanks, I'm going to give that a try. Do you fry in a deep fryer or just a
frying pan with some oil?
ed

"Nicky" > wrote in message
...
> On Wed, 21 Feb 2007 11:18:04 -0500, "Ed"
> <ekirstein*nospammers*catskill.net> wrote:
>
>>Now to find more uses for gram.
>
> I use it for the binding agent in an Indian fritter-like thing called
> a Bhajia.
>
> I grate carrots, turnips, onions - whatever's on hand and I can eat -
> mix, and season with salt and curry powder. Add enough gram flour so
> that walnut-sized balls of the mixture stay together when squeezed; I
> guess you need about a Tbs of flour to a pint of veg, depending on
> moisture content. They then need frying twice in the oil of your
> choice - once to colour the outside and seal the "skin"; the second
> time to finish cooking the veg and crisp the skin.
>
> The result is a spicy, tasty, low-carb (but moderately high calorie)
> snack. I generally serve 4 or 5 balls with some fishcakes and
> coleslaw, plus dip, as a full meal.
>
> Nicky.
> T2 DX 05/2004
> A1c 5.5% BMI 25 D&E
> 100ug Thyroxine

On Fri, 23 Feb 2007 00:55:12 -0500, "Ed"
<ekirstein*nospammers*catskill.net> wrote:

>Thanks, I'm going to give that a try. Do you fry in a deep fryer or just a
>frying pan with some oil?

I tend to use a wok, to get a slightly deep pool of oil without using
too much - but a frying pan would be fine too.

Nicky.
T2 DX 05/2004
A1c 5.5% BMI 25 D&E
100ug Thyroxine