Damned keyboard/webtv issues. No idea if I just sent something or not.
Ignore it if I did because it wasnt what I wanted to send.

When buying vital wheat gluten do not buy the one that says vitamin c
enriched on the package-bitter. I tried coconut flour but found it very
drying and crumbly in cookies-better luck with bean flours.

Mom's Pie Crust with substitution:
1.5 cup vital wheat gluten
1.5 tsp sugar
1 tsp salt
1/2 cup oil
2 Tbsp. milk

Brownies with substitution:
6 oz unsweetened baking chocolate
2 cups splenda
3 eggs
1.5 sticks butter
1 tsp vanilla
1 cup vital wheat gluten
pinch of baking powder and baking soda
chopped nuts
350degree 30 min

~ Net Carbs/Flours (1/2 cup)

00 flaxmeal flour

02 vanilla whey protein powder

04 coconut (very drying in recipes)

08 soy

08 wheat bran

12 vital wheat gluten

12 almond

19 oat bran

24 garbanzo and fava bean

27 oatmeal flour (hell to cook with)

27 amaranth

32 barley

36 whole wheat all purpose

40 unbleached white all purpose

42 potatoe

57 brown rice

61 white rice

Goes to show why diabetics should not eat rice, potatoes, flour
products, and sugars.

On May 1, 10:11*pm, (z z) wrote:
> Damned keyboard/webtv issues. No idea if I just sent something or not.
> Ignore it if I did because it wasnt what I wanted to send.
>
> When buying vital wheat gluten do not buy the one that says vitamin c
> enriched on the package-bitter. I tried coconut flour but found it very
> drying and crumbly in cookies-better luck with bean flours.
>
> Mom's Pie Crust with substitution:
> 1.5 cup vital wheat gluten
> 1.5 tsp sugar
> 1 tsp salt
> 1/2 cup oil
> 2 Tbsp. milk
>
> Brownies with substitution:
> 6 oz unsweetened baking chocolate
> 2 cups splenda
> 3 eggs
> 1.5 sticks butter
> 1 tsp vanilla
> 1 cup vital wheat gluten
> pinch of baking powder and baking soda
> chopped nuts
> 350degree 30 min

Instead of Splenda, I buy pure sucralose. Splenda uses dextrose and
maltodextrin as carriers. Thanks for the recipes.

--Bryan

Bryan wrote:

> Instead of Splenda, I buy pure sucralose. Splenda uses dextrose and
> maltodextrin as carriers.

So what's your problem with those other sugars?

On Wed, 02 May 2012 09:17:20 -0400, George M. Middius
> wrote:

>Bryan wrote:
>
>> Instead of Splenda, I buy pure sucralose. Splenda uses dextrose and
>> maltodextrin as carriers.
>
>So what's your problem with those other sugars?
>
Bryan micromanages his carb intake far too finely to allow such
"impurities" in his "pure" sucralose!!

John Kuthe...

On Wed, 2 May 2012 05:18:52 -0700 (PDT), Bryan
....
>Instead of Splenda, I buy pure sucralose. Splenda uses dextrose and
>maltodextrin as carriers. Thanks for the recipes.
>
>--Bryan

Bryan evidently believes in "better living through chemistry"! He'd
rather eat pure chemicals than real food, because real food is too
impure!

Hey Bryan, why don't you drink Everclear for your ethanol habit? It's
the purest ethanol we can buy short of USP lab grade ethanol!! PURE
baby!! ;-) Then you can put all the pure sucralose and fresh squeezed
IMPURITIES in it you want!

John Kuthe...

On May 2, 8:19*am, John Kuthe > wrote:
> On Wed, 2 May 2012 05:18:52 -0700 (PDT), Bryan
> ...
>
> >Instead of Splenda, I buy pure sucralose. *Splenda uses dextrose and
> >maltodextrin as carriers. *Thanks for the recipes.
>
> >--Bryan
>
> Bryan evidently believes in "better living through chemistry"! He'd
> rather eat pure chemicals than real food, because real food is too
> impure!
>
> Hey Bryan, why don't you drink Everclear for your ethanol habit? It's
> the purest ethanol we can buy short of USP lab grade ethanol!! PURE
> baby!! ;-) Then you can put all the pure sucralose and fresh squeezed
> IMPURITIES in it you want!

Poor, pitiful John. Poor unemployable, unlaid John. Screwed his life
up by being a fool on Usenet, and he just can't stop being a fool on
Usenet. If I were you, I'd try to forget that Usenet ever existed.
Of course, if it weren't on Usenet, you'd probably find another way to
make an ass out of yourself.
>
> John Kuthe...

--Bryan

Bryan wrote:

> Instead of Splenda, I buy pure sucralose. Splenda uses dextrose and
> maltodextrin as carriers.

So what's your problem with those other sugars?

On May 2, 9:36*am, George M. Middius > wrote:
> Bryan wrote:
> > Instead of Splenda, I buy pure sucralose. *Splenda uses dextrose and
> > maltodextrin as carriers.
>
> So what's your problem with those other sugars?

The idea of sugar substitutes is to replace sugar. Why use sugar as a
carrier? Splenda hay have less than 0.5g carbs PER SERVING, but in a
recipe where you're using two cups of it, that's not trivial. Now
that pure sucralose is available, what sense does it make to ever buy
Splenda?

--Bryan

On Wed, 2 May 2012 07:48:10 -0700 (PDT), Bryan
> wrote:

>On May 2, 9:36*am, George M. Middius > wrote:
>> Bryan wrote:
>> > Instead of Splenda, I buy pure sucralose. *Splenda uses dextrose and
>> > maltodextrin as carriers.
>>
>> So what's your problem with those other sugars?
>
>The idea of sugar substitutes is to replace sugar. Why use sugar as a
>carrier? Splenda hay have less than 0.5g carbs PER SERVING, but in a
>recipe where you're using two cups of it, that's not trivial. Now
>that pure sucralose is available, what sense does it make to ever buy
>Splenda?
>
>--Bryan

Probably because pure sucralose is used in much smaller quantities
predisposing people to making more agregious errors in measuring it in
use for food products. And they use dextrose and maltodextin because
1) they are cheap and 2) they will produse less untoward effects when
the Spenda is used in cooking.

John Kuthe...

On May 2, 10:11*am, John Kuthe > wrote:
> On Wed, 2 May 2012 07:48:10 -0700 (PDT), Bryan
>
> > wrote:
> >On May 2, 9:36*am, George M. Middius > wrote:
> >> Bryan wrote:
> >> > Instead of Splenda, I buy pure sucralose. *Splenda uses dextrose and
> >> > maltodextrin as carriers.
>
> >> So what's your problem with those other sugars?
>
> >The idea of sugar substitutes is to replace sugar. *Why use sugar as a
> >carrier? *Splenda hay have less than 0.5g carbs PER SERVING, but in a
> >recipe where you're using two cups of it, that's not trivial. *Now
> >that pure sucralose is available, what sense does it make to ever buy
> >Splenda?
>
> >--Bryan
>
> Probably because pure sucralose is used in much smaller quantities
> predisposing people to making more agregious errors in measuring it in
> use for food products. And they use dextrose and maltodextin because
> 1) they are cheap and 2) they will produse less untoward effects when
> the Spenda is used in cooking.

I can understand why they dilute it, just not why they cut it with, of
all things, dextrose, and not just in their "measures like sugar"
product, but even in the packets.
>
> John Kuthe...

--Bryan

John Kuthe wrote:

> agregious

egregious

On Wed, 02 May 2012 12:05:56 -0400, George M. Middius
> wrote:

>John Kuthe wrote:
>
>> agregious
>
>egregious

Yes,thanks! I saw that just after I posted it. I use Free Agent, which
does not have a spell checker, ergo... And I don't always proofread
thoroughly.

John Kuthe...

Bryan wrote:

> > > Instead of Splenda, I buy pure sucralose. *Splenda uses dextrose and
> > > maltodextrin as carriers.
> >
> > So what's your problem with those other sugars?
>
> The idea of sugar substitutes is to replace sugar. Why use sugar as a
> carrier? Splenda hay have less than 0.5g carbs PER SERVING, but in a
> recipe where you're using two cups of it, that's not trivial. Now
> that pure sucralose is available, what sense does it make to ever buy
> Splenda?

I just googled sucralose. One site charges $200/lb for it. As a
sweetener, you need a tiny fraction of the amount of sugar (like
1/500), so the economics might make sense. But sugars also provide
necessary structure in baking. How do you get around that? Or do you
use 2 cups of Splenda just for sweetening?

On May 2, 10:13*am, George M. Middius > wrote:
> Bryan wrote:
> > > > Instead of Splenda, I buy pure sucralose. *Splenda uses dextrose and
> > > > maltodextrin as carriers.
>
> > > So what's your problem with those other sugars?
>
> > The idea of sugar substitutes is to replace sugar. *Why use sugar as a
> > carrier? *Splenda hay have less than 0.5g carbs PER SERVING, but in a
> > recipe where you're using two cups of it, that's not trivial. *Now
> > that pure sucralose is available, what sense does it make to ever buy
> > Splenda?
>
> I just googled sucralose. One site charges $200/lb for it. As a
> sweetener, you need a tiny fraction of the amount of sugar (like
> 1/500), so the economics might make sense. But sugars also provide
> necessary structure in baking. How do you get around that? Or do you
> use 2 cups of Splenda just for sweetening?

I don't eat much baked stuff. I put sucralose in mixed drinks and in
cream to have with berries.

--Bryan

On Wed, 2 May 2012 08:26:58 -0700 (PDT), Bryan
> wrote:

>On May 2, 10:13*am, George M. Middius > wrote:
>> Bryan wrote:
>> > > > Instead of Splenda, I buy pure sucralose. *Splenda uses dextrose and
>> > > > maltodextrin as carriers.
>>
>> > > So what's your problem with those other sugars?
>>
>> > The idea of sugar substitutes is to replace sugar. *Why use sugar as a
>> > carrier? *Splenda hay have less than 0.5g carbs PER SERVING, but in a
>> > recipe where you're using two cups of it, that's not trivial. *Now
>> > that pure sucralose is available, what sense does it make to ever buy
>> > Splenda?
>>
>> I just googled sucralose. One site charges $200/lb for it. As a
>> sweetener, you need a tiny fraction of the amount of sugar (like
>> 1/500), so the economics might make sense. But sugars also provide
>> necessary structure in baking. How do you get around that? Or do you
>> use 2 cups of Splenda just for sweetening?
>
>I don't eat much baked stuff. I put sucralose in mixed drinks and in
>cream to have with berries.

Don't you know that ALL sugar substitutes are carcinogens...

George M. Middius wrote:
> Bryan wrote:
>
>> The idea of sugar substitutes is to replace sugar. Why use sugar as a
>> carrier? Splenda hay have less than 0.5g carbs PER SERVING, but in a

That's per packet.

>> recipe where you're using two cups of it, that's not trivial. Now
>> that pure sucralose is available, what sense does it make to ever buy
>> Splenda?

Splenda also comes in bulk form. It substitutes volume for volume in
most baking but it is much lighter in weight than real sugar. It
suffers from the same problem as the packets - Volume for volume it has
about half the number of carb grams as real sugar. Okay for people who
want to reduce their intake of sugar. Not okay for folks who want no
added sugar at all.

> I just googled sucralose. One site charges $200/lb for it. As a
> sweetener, you need a tiny fraction of the amount of sugar (like
> 1/500), so the economics might make sense.

It comes in liquid form very diluted. That brings its strength closer
to balance. I think it's still a drop for a teaspoon. If you recall
liquid sacharine drops it is that strength and the same size bottles.

On Wed, 2 May 2012 19:08:57 +0000 (UTC), Doug Freyburger
> wrote:

>George M. Middius wrote:
>> Bryan wrote:
>>
>>> The idea of sugar substitutes is to replace sugar. Why use sugar as a
>>> carrier? Splenda hay have less than 0.5g carbs PER SERVING, but in a
>
>That's per packet.
>
>>> recipe where you're using two cups of it, that's not trivial. Now
>>> that pure sucralose is available, what sense does it make to ever buy
>>> Splenda?
>
>Splenda also comes in bulk form. It substitutes volume for volume in
>most baking but it is much lighter in weight than real sugar. It
>suffers from the same problem as the packets - Volume for volume it has
>about half the number of carb grams as real sugar. Okay for people who
>want to reduce their intake of sugar. Not okay for folks who want no
>added sugar at all.
....

And that's exactly what Bryan is! "No sugar at all" man!

He's fancy!!

John Kuthe...

On May 2, 2:08*pm, Doug Freyburger > wrote:
> George M. Middius wrote:
> > Bryan wrote:
>
> >> The idea of sugar substitutes is to replace sugar. *Why use sugar as a
> >> carrier? *Splenda hay have less than 0.5g carbs PER SERVING, but in a
>
> That's per packet.
>
> >> recipe where you're using two cups of it, that's not trivial. *Now
> >> that pure sucralose is available, what sense does it make to ever buy
> >> Splenda?
>
> Splenda also comes in bulk form. *It substitutes volume for volume in
> most baking but it is much lighter in weight than real sugar. *It
> suffers from the same problem as the packets - Volume for volume it has
> about half the number of carb grams as real sugar. *Okay for people who
> want to reduce their intake of sugar. *Not okay for folks who want no
> added sugar at all.
>
> > I just googled sucralose. One site charges $200/lb for it. As a
> > sweetener, you need a tiny fraction of the amount of sugar (like
> > 1/500), so the economics might make sense.
>
> It comes in liquid form very diluted. *That brings its strength closer
> to balance. *I think it's still a drop for a teaspoon. *If you recall
> liquid sacharine drops it is that strength and the same size bottles.

The liquid is great as far as ease of measurement goes, but it costs a
lot more. Not a big deal for most folks, but I use a lot of sucralose
in mixed drinks and sweet snacks.

--Bryan

On Tue, 1 May 2012 22:11:30 -0500, (z z) wrote:

> ~ Net Carbs/Flours (1/2 cup)
>
> 00 flaxmeal flour
>
Huh! I didn't even know there was such a thing as flax seed flour
>
> 04 coconut (very drying in recipes)

So it's countered by a large number of eggs?

Thanks for the list.


--
Food is an important part of a balanced diet.

On May 2, 11:10*am, sf > wrote:
> On Tue, 1 May 2012 22:11:30 -0500, (z z) wrote:
> > ~ Net Carbs/Flours (1/2 cup)
>
> > 00 flaxmeal flour
>
> Huh! *I didn't even know there was such a thing as flax seed flour
>
>
>
> > 04 coconut (very drying in recipes)

I grind my own flax seed to make flax meal. A coffee grinder works
great.

I don't do gluten so I can't substitute gluten for flour and I'm
trying to be very low carb so I have just basically
given up on baked goods except for once in a great while and special
occasions, and even then I try to go for gluten free.

There was no quinoa flour on that list, wonder what the carb count for
it is.

I do use Bob's Red Mill gluten free baking mix for dredging
occassionally.

On Wed, 2 May 2012 13:26:47 -0700 (PDT), ImStillMags
> wrote:

>
> There was no quinoa flour on that list, wonder what the carb count for
> it is.

I've been wondering about quinoa in general. I haven't searched high
and low, but it hasn't been included on the lists I've seen talking
about how many carbs there are in foods. My husband has been cutting
back on carbs... he loves white rice, doesn't particularly like brown
rice but he'll eat it and quinoa is an acceptable substitution for
white rice as far as he's concerned (so, IMO, it must have a lot of
carbs - otherwise he wouldn't be as willing to eat it).

--
Food is an important part of a balanced diet.

On May 2, 2:26*pm, sf > wrote:
> On Wed, 2 May 2012 13:26:47 -0700 (PDT), ImStillMags
>
> > wrote:
>
> > There was no quinoa flour on that list, wonder what the carb count for
> > it is.
>
> I've been wondering about quinoa in general. *I haven't searched high
> and low, but it hasn't been included on the lists I've seen talking
> about how many carbs there are in foods. *My husband has been cutting
> back on carbs... he loves white rice, doesn't particularly like brown
> rice but he'll eat it and quinoa is an acceptable substitution for
> white rice as far as he's concerned (so, IMO, it must have a lot of
> carbs - otherwise he wouldn't be as willing to eat it).
>
> --
> Food is an important part of a balanced diet.

Found it on the Livestrong site:


Quinoa Flour
Quinoa flour is a fine powder produced from grinding quinoa seeds.
This high-quality seed flour boasts 17 percent of high-quality
protein, which is higher than any other grain flour. It's high-protein
and zero gluten content makes it a popular alternative for
vegetarians, as well as those who follow a gluten-free diet. It can be
used in a variety of baking recipes, but must be combined with wheat
flour when baking yeast breads since it is gluten-free. (that part is
not true, you can use it with other gluten free flours)

A 1/4 cup serving of quinoa flour from Bob's Red Mill brand has 120
calories, 2 g of fat, 21 g of carbs, 4 g of fiber and 4 g of protein

On May 2, 2:26*pm, sf > wrote:
> On Wed, 2 May 2012 13:26:47 -0700 (PDT), ImStillMags
>
> > wrote:
>
> > There was no quinoa flour on that list, wonder what the carb count for
> > it is.
>
> I've been wondering about quinoa in general. *I haven't searched high
> and low, but it hasn't been included on the lists I've seen talking
> about how many carbs there are in foods. *My husband has been cutting
> back on carbs... he loves white rice, doesn't particularly like brown
> rice but he'll eat it and quinoa is an acceptable substitution for
> white rice as far as he's concerned (so, IMO, it must have a lot of
> carbs - otherwise he wouldn't be as willing to eat it).
>
> --
> Food is an important part of a balanced diet.

Found this too.

Carbohydrate and Fiber Counts for Quinoa
•½ cup cooked quinoa: 17 grams effective (net) carbohydrate plus 2.5
grams fiber, 4 grams protein, and 111 calories

•4 oz. uncooked quinoa (¼ lb): 64 grams effective (net) carbohydrate
plus 10 grams fiber, 18 grams protein, and 412 calories
Glycemic Index for Quinoa
One set of studies reported an average glycemic index of 53 for
quinoa.

On Wed, 2 May 2012 16:37:34 -0700 (PDT), ImStillMags
> wrote:

> On May 2, 2:26*pm, sf > wrote:
> > On Wed, 2 May 2012 13:26:47 -0700 (PDT), ImStillMags
> >
> > > wrote:
> >
> > > There was no quinoa flour on that list, wonder what the carb count for
> > > it is.
> >
> > I've been wondering about quinoa in general. *I haven't searched high
> > and low, but it hasn't been included on the lists I've seen talking
> > about how many carbs there are in foods. *My husband has been cutting
> > back on carbs... he loves white rice, doesn't particularly like brown
> > rice but he'll eat it and quinoa is an acceptable substitution for
> > white rice as far as he's concerned (so, IMO, it must have a lot of
> > carbs - otherwise he wouldn't be as willing to eat it).
> >
> > --
> > Food is an important part of a balanced diet.
>
> Found this too.
>
> Carbohydrate and Fiber Counts for Quinoa
> •½ cup cooked quinoa: 17 grams effective (net) carbohydrate plus 2.5
> grams fiber, 4 grams protein, and 111 calories
>
> •4 oz. uncooked quinoa (¼ lb): 64 grams effective (net) carbohydrate
> plus 10 grams fiber, 18 grams protein, and 412 calories
> Glycemic Index for Quinoa
> One set of studies reported an average glycemic index of 53 for
> quinoa.

Thanks!

--
Food is an important part of a balanced diet.

I think quinoa (keen wuh?) flour has 32.

I was at my local grocery store tonight-they devote one long aisle to
"health food" and seriously there are approximately 40 different flours
NOT including the combination baking mixes-most are Bob's Red Mill
products. Hemp flour?? :-)

On May 2, 8:33*pm, (z z) wrote:
> I think quinoa (keen wuh?) flour has 32.
>
> I was at my local grocery store tonight-they devote one long aisle to
> "health food" and seriously there are approximately 40 different flours
> NOT including the combination baking mixes-most are Bob's Red Mill
> products. Hemp flour?? :-)

When I was a teenager, sometimes I ate pot seeds. They tasted OK. I
don't think you can get high from pot seeds--and certainly not from
hemp seeds--but I bet the taste is similar. I never cooked the seeds,
and I know from experience that cooked pot tasted nasty. I'm all for
legalizing--AND TAXING--pot, but I don't think that the best delivery
vehicle for medicinal use is smokable weed. When I cooked that pot, I
felt the effects for many hours. Oral capsules might not work for
those with nausea from chemotherapy, but for pain management, oral
administration might be a better choice.

I can talk about pot pretty objectively because I am intimately
familiar with it, but choose not to use it because I don't really
enjoy it. My drug of choice is highly diluted ethanol. Who am I to
say that those who enjoy pot should be treated differently than
alcohol users? As Peter Tosh said, "Legalize it. Don't criticize
it."

--Bryan

On May 2, 8:04*pm, Bryan > wrote:
> On May 2, 8:33*pm, (z z) wrote:
>
> > I think quinoa (keen wuh?) flour has 32.
>
> > I was at my local grocery store tonight-they devote one long aisle to
> > "health food" and seriously there are approximately 40 different flours
> > NOT including the combination baking mixes-most are Bob's Red Mill
> > products. Hemp flour?? :-)
>
> When I was a teenager, sometimes I ate pot seeds. *They tasted OK. *I
> don't think you can get high from pot seeds--and certainly not from
> hemp seeds--but I bet the taste is similar. *I never cooked the seeds,
> and I know from experience that cooked pot tasted nasty. *I'm all for
> legalizing--AND TAXING--pot, but I don't think that the best delivery
> vehicle for medicinal use is smokable weed. *When I cooked that pot, I
> felt the effects for many hours. *Oral capsules might not work for
> those with nausea from chemotherapy, but for pain management, oral
> administration might be a better choice.
>
> I can talk about pot pretty objectively because I am intimately
> familiar with it, but choose not to use it because I don't really
> enjoy it. *My drug of choice is highly diluted ethanol. *Who am I to
> say that those who enjoy pot should be treated differently than
> alcohol users? *As Peter Tosh said, "Legalize it. *Don't criticize
> it."
>
> --Bryan

Eating pot and smoking it deliver different effects- more of a body
high when you eat it.

On May 3, 12:14*am, merryb > wrote:
> On May 2, 8:04*pm, Bryan > wrote:
>
>
>
>
>
>
>
>
>
> > On May 2, 8:33*pm, (z z) wrote:
>
> > > I think quinoa (keen wuh?) flour has 32.
>
> > > I was at my local grocery store tonight-they devote one long aisle to
> > > "health food" and seriously there are approximately 40 different flours
> > > NOT including the combination baking mixes-most are Bob's Red Mill
> > > products. Hemp flour?? :-)
>
> > When I was a teenager, sometimes I ate pot seeds. *They tasted OK. *I
> > don't think you can get high from pot seeds--and certainly not from
> > hemp seeds--but I bet the taste is similar. *I never cooked the seeds,
> > and I know from experience that cooked pot tasted nasty. *I'm all for
> > legalizing--AND TAXING--pot, but I don't think that the best delivery
> > vehicle for medicinal use is smokable weed. *When I cooked that pot, I
> > felt the effects for many hours. *Oral capsules might not work for
> > those with nausea from chemotherapy, but for pain management, oral
> > administration might be a better choice.
>
> > I can talk about pot pretty objectively because I am intimately
> > familiar with it, but choose not to use it because I don't really
> > enjoy it. *My drug of choice is highly diluted ethanol. *Who am I to
> > say that those who enjoy pot should be treated differently than
> > alcohol users? *As Peter Tosh said, "Legalize it. *Don't criticize
> > it."
>
> > --Bryan
>
> Eating pot and smoking it deliver different effects- more of a body
> high when you eat it.

Certainly slower onset and longer duration. I only did it couple of
times because it tasted so awful.

--Bryan