Here's what I answered one of my nephews' questions about coconut
flour:

"I don't know what I'd do with it. Maybe if it came with trustworthy
recipes for making pastries sweetened with sucralose and perhaps
erythritol it would be useful. I'd rather spend my carbs on having a
whole pound instead of just a half a pound of well cooked green beans,
or maybe I could eat a pound and a half! My flour substitute is Bob's
Red Mill Vital Wheat Gluten. I use it for one thing, chicken fried
steak. You have to go lower heat as it scorches at a lower temp than
flour, and it isn't *as* crispy, but almost, and the flavor is
excellent. Just like the coconut flour, it's a little carby, but you
don't use a lot of it just dredging.
I associate coconut with sweet, rather than savory. Heck, I'm a
middle aged Euro-American. For all I know, coconut flour might make
an excellent coating for frying meats. I should pose the question to
the cooking newsgroup."

I'm not familiar with using coconut in savory applications. I'll pass
on constructive suggestions, and learn something from them myself.

--Bryan

"Bryan" > wrote in message
...
> Here's what I answered one of my nephews' questions about coconut
> flour:
>
> "I don't know what I'd do with it. Maybe if it came with trustworthy
> recipes for making pastries sweetened with sucralose and perhaps
> erythritol it would be useful. I'd rather spend my carbs on having a
> whole pound instead of just a half a pound of well cooked green beans,
> or maybe I could eat a pound and a half! My flour substitute is Bob's
> Red Mill Vital Wheat Gluten. I use it for one thing, chicken fried
> steak. You have to go lower heat as it scorches at a lower temp than
> flour, and it isn't *as* crispy, but almost, and the flavor is
> excellent. Just like the coconut flour, it's a little carby, but you
> don't use a lot of it just dredging.
> I associate coconut with sweet, rather than savory. Heck, I'm a
> middle aged Euro-American. For all I know, coconut flour might make
> an excellent coating for frying meats. I should pose the question to
> the cooking newsgroup."
>
> I'm not familiar with using coconut in savory applications. I'll pass
> on constructive suggestions, and learn something from them myself.

I have only used it for one thing. Meatballs. You really do need to use a
lot of eggs with it and I can't have eggs. I left out the eggs so wound up
more with meat lumps. But they were good. They were very good! Even my
Italian husband liked them.

On Tue, 1 May 2012 17:22:18 -0700 (PDT), Bryan
> wrote:

> I associate coconut with sweet, rather than savory. Heck, I'm a
> middle aged Euro-American. For all I know, coconut flour might make
> an excellent coating for frying meats. I should pose the question to
> the cooking newsgroup."
>
> I'm not familiar with using coconut in savory applications. I'll pass
> on constructive suggestions, and learn something from them myself.

I have a bag of coconut flour that I intend to use for desserts. It's
not there for the benefit of low carbers, it's there for those who
need to use gluten free flours... but I'm open to other uses too.

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

On May 1, 5:22*pm, Bryan > wrote:
> Here's what I answered one of my nephews' questions about coconut
> flour:
>
> "I don't know what I'd do with it. *Maybe if it came with trustworthy
> recipes for making pastries sweetened with sucralose and perhaps
> erythritol it would be useful. *I'd rather spend my carbs on having a
> whole pound instead of just a half a pound of well cooked green beans,
> or maybe I could eat a pound and a half! *My flour substitute is Bob's
> Red Mill Vital Wheat Gluten. *I use it for one thing, chicken fried
> steak. *You have to go lower heat as it scorches at a lower temp than
> flour, and it isn't *as* crispy, but almost, and the flavor is
> excellent. *Just like the coconut flour, it's a little carby, but you
> don't use a lot of it just dredging.
> I associate coconut with sweet, rather than savory. *Heck, I'm a
> middle aged Euro-American. *For all I know, coconut flour might make
> an excellent coating for frying meats. *I should pose the question to
> the cooking newsgroup."
>
> I'm not familiar with using coconut in savory applications. *I'll pass
> on constructive suggestions, and learn something from them myself.
>
> --Bryan

You substitute vital wheat gluten for wheat flour?????? Jezus, you
compound the problem with wheat in spades.
Coconut flour and almond flour work well for many things. I use
Bob's Red Mill gluten free baking flour for
dredging fried foods.

I use coconut flour and almond flour in my flax meal bread and Oopsie
Rolls.

The recipes are he

http://groups.google.com/group/rec.f...9c64c9f05961af

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 Tue, 1 May 2012 17:22:18 -0700 (PDT), Bryan
> wrote:

>Here's what I answered one of my nephews' questions about coconut
>flour:
>
>"I don't know what I'd do with it. Maybe if it came with trustworthy
>recipes for making pastries sweetened with sucralose and perhaps
>erythritol it would be useful.
....

I'm so glad you have family who puts up with your obsessing.

I know of at least one non-familal friend who does not! ;-)

John Kuthe...

On May 1, 9:24*pm, ImStillMags > wrote:
> On May 1, 5:22*pm, Bryan > wrote:
>
>
>
>
>
>
>
>
>
> > Here's what I answered one of my nephews' questions about coconut
> > flour:
>
> > "I don't know what I'd do with it. *Maybe if it came with trustworthy
> > recipes for making pastries sweetened with sucralose and perhaps
> > erythritol it would be useful. *I'd rather spend my carbs on having a
> > whole pound instead of just a half a pound of well cooked green beans,
> > or maybe I could eat a pound and a half! *My flour substitute is Bob's
> > Red Mill Vital Wheat Gluten. *I use it for one thing, chicken fried
> > steak. *You have to go lower heat as it scorches at a lower temp than
> > flour, and it isn't *as* crispy, but almost, and the flavor is
> > excellent. *Just like the coconut flour, it's a little carby, but you
> > don't use a lot of it just dredging.
> > I associate coconut with sweet, rather than savory. *Heck, I'm a
> > middle aged Euro-American. *For all I know, coconut flour might make
> > an excellent coating for frying meats. *I should pose the question to
> > the cooking newsgroup."
>
> > I'm not familiar with using coconut in savory applications. *I'll pass
> > on constructive suggestions, and learn something from them myself.
>
> > --Bryan
>
> You substitute vital wheat gluten for wheat flour?????? * Jezus, you
> compound the problem with wheat in spades.
> Coconut flour and almond flour work well for many things. * *I use
> Bob's Red Mill gluten free baking flour for
> dredging fried foods.

I'm avoiding excess starch, not gluten. I don't have wheat issues.

--Bryan

On May 1, 10:27*pm, John Kuthe, "The Loser" >
wrote:
> On Tue, 1 May 2012 17:22:18 -0700 (PDT), Bryan
>
> > wrote:
> >Here's what I answered one of my nephews' questions about coconut
> >flour:
>
> >"I don't know what I'd do with it. *Maybe if it came with trustworthy
> >recipes for making pastries sweetened with sucralose and perhaps
> >erythritol it would be useful.
>
> ...
>
> I'm so glad you have family who puts up with your obsessing.

You, on the other hand, don't. What is is that makes you so
unattractive to women that you haven't had a girlfriend in 20 years?
Your playmate Billy will probably chime in and say that it's because
you're queer, but I think the real reason is your rotten personality.
>
> I know of at least one non-familal friend who does not! ;-)

I guess Billy was otherwise occupied, meaning you couldn't do your
obsessive back and forth with him, so you indulged in one of your
other repetitive behaviors, calling me obsessive for limiting carbs
and/or paying attention to dietary fats.

Based on the way you act on this NG, would *you* hire you? I've lost
30-35 pounds, but you're still the biggest loser I know.
>
> John Kuthe...

--Bryan

On Wed, 2 May 2012 04:41:42 -0700 (PDT), Bryan
> wrote:
....

Nice convoluted "logic"! You are a real "mean person", Bryan. What was
with that specious "Mean People Suck" bumper sticker? Your wife's idea
I'll bet! Becasuse that's certainly not YOU!

John Kuthe...

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

On May 2, 7:01*am, John Kuthe > wrote:
> On Wed, 2 May 2012 04:41:42 -0700 (PDT), > wrote:
>
> ...
>
> Nice convoluted "logic"! You are a real "mean person", Bryan. What was
> with that specious "Mean People Suck" bumper sticker? Your wife's idea
> I'll bet! Becasuse that's certainly not YOU!

Yes. It was on her car, not mine. And I feel fine about being mean
to your pathetic ass. You think it's OK for you to insult me, but
then cry foul when I give it back. If my pointing out what a loser
you are in almost every aspect of life bothers you, you *could* quit
provoking me, but maybe your mental disorder means you can't help
yourself. Anyone want to hire someone who is compulsive? Wanna be
his girlfriend?
>
> John Kuthe...

--Bryan

On Wed, 2 May 2012 05:27:48 -0700 (PDT), Bryan
> wrote:
....
>Yes. It was on her car, not mine. And I feel fine about being mean
>to your pathetic ass. You think it's OK for you to insult me, but
>then cry foul when I give it back. If my pointing out what a loser
>you are in almost every aspect of life bothers you, you *could* quit
>provoking me, but maybe your mental disorder means you can't help
>yourself. Anyone want to hire someone who is compulsive? Wanna be
>his girlfriend?

I didn't insult you. I explicated the behavior you're exhibiting. Big
difference! Difference between "you are stupid" and "you did a stupid
thing". I'd expect you to know the difference.

Friends don't try and hurt each other. Friends try to help each other.
Think about it! (As if you'll have a choice! ;-) )

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?

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 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 May 2, 8:14*am, John Kuthe > wrote:
> On Wed, 2 May 2012 05:27:48 -0700 (PDT), > wrote:
>
> ...
>
> >Yes. *It was on her car, not mine. *And I feel fine about being mean
> >to your pathetic ass. *You think it's OK for you to insult me, but
> >then cry foul when I give it back. *If my pointing out what a loser
> >you are in almost every aspect of life bothers you, you *could* quit
> >provoking me, but maybe your mental disorder means you can't help
> >yourself. *Anyone want to hire someone who is compulsive? *Wanna be
> >his girlfriend?
>
> I didn't insult you. I explicated the behavior you're exhibiting. Big
> difference! Difference between "you are stupid" and "you did a stupid
> thing". I'd expect you to know the difference.

I considered it an insult, you knew that I considered it an insult,
and you didn't stop.
>
> Friends don't try and hurt each other. Friends try to help each other.
> Think about it! (As if you'll have a choice! ;-) )

We're no longer friends, John, and I certainly don't need help with my
mental health from someone with far worse issues. My "obsession" has
led to decreased body fat, blood pressure and total/HDL ratio. What
has yours gotten you? Decreased employability? Get off my ****ing
case, and I'll quit being mean to you.
>
> 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 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

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...

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 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

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...

On May 2, 10:42*am, Brooklyn1 <Gravesend1> wrote:
> 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...

You're a knucklehead.
http://www.cancer.gov/cancertopics/f...ial-sweeteners

--Bryan

John Kuthe wrote:

> agregious

egregious

Bryan wrote:

> > >> 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...
>
> You're a knucklehead.
> http://www.cancer.gov/cancertopics/f...ial-sweeteners

You should know Shelley's shtick by now. He just blurts out whatever
pops into his head. He doesn't actually believe it because his
utterances don't involve actual thought. He's like a random phrase
generator.

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...

On Wed, 2 May 2012 08:55:22 -0700 (PDT), Bryan
> wrote:
....
>You're a knucklehead.
>http://www.cancer.gov/cancertopics/f...ial-sweeteners
>
>--Bryan

See Bryan? You are an asshole. You attack the person, not the
argument.

I prefer not to have assholes as "friends".

John Kuthe...

On Wed, 2 May 2012 04:13:01 -0700 (PDT), Bryan
> wrote:

> On May 1, 9:24*pm, ImStillMags > wrote:
> > On May 1, 5:22*pm, Bryan > wrote:
> >
> >
> >
> >
> >
> >
> >
> >
> >
> > > Here's what I answered one of my nephews' questions about coconut
> > > flour:
> >
> > > "I don't know what I'd do with it. *Maybe if it came with trustworthy
> > > recipes for making pastries sweetened with sucralose and perhaps
> > > erythritol it would be useful. *I'd rather spend my carbs on having a
> > > whole pound instead of just a half a pound of well cooked green beans,
> > > or maybe I could eat a pound and a half! *My flour substitute is Bob's
> > > Red Mill Vital Wheat Gluten. *I use it for one thing, chicken fried
> > > steak. *You have to go lower heat as it scorches at a lower temp than
> > > flour, and it isn't *as* crispy, but almost, and the flavor is
> > > excellent. *Just like the coconut flour, it's a little carby, but you
> > > don't use a lot of it just dredging.
> > > I associate coconut with sweet, rather than savory. *Heck, I'm a
> > > middle aged Euro-American. *For all I know, coconut flour might make
> > > an excellent coating for frying meats. *I should pose the question to
> > > the cooking newsgroup."
> >
> > > I'm not familiar with using coconut in savory applications. *I'll pass
> > > on constructive suggestions, and learn something from them myself.
> >
> > > --Bryan
> >
> > You substitute vital wheat gluten for wheat flour?????? * Jezus, you
> > compound the problem with wheat in spades.
> > Coconut flour and almond flour work well for many things. * *I use
> > Bob's Red Mill gluten free baking flour for
> > dredging fried foods.
>
> I'm avoiding excess starch, not gluten. I don't have wheat issues.
>
Normal people work in the opposite direction and add wheat gluten to
flour.

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

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.

John Kuthe wrote:
>Bryan wrote:
>...
>>You're a knucklehead.
>
>See Bryan? You are an asshole. You attack the person, not the
>argument.
>
>I prefer not to have assholes as "friends".

But isn't Bwrrrryan your asshole's buddy? LOL-LOL

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, 02 May 2012 14:26:12 -0400, Brooklyn1 <Gravesend1> wrote:

>John Kuthe wrote:
>>Bryan wrote:
>>...
>>>You're a knucklehead.
>>
>>See Bryan? You are an asshole. You attack the person, not the
>>argument.
>>
>>I prefer not to have assholes as "friends".
>
>But isn't Bwrrrryan your asshole's buddy? LOL-LOL

Um, no Sheldon. Like I keep telling BillyBozo, I'm far too
heterosexaul to ever entertain the idea of enjoying homosexuality.
Bryan is too.

John Kuthe...

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, 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.

Brooklyn1 wrote:
>
> 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...

I was just about to say that. Plain sugar is only 16 calories per teaspoon.
use it, not the substitutes.


Gary

On Wed, 02 May 2012 16:38:46 -0400, Gary > wrote:

>Brooklyn1 wrote:
>>
>> 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...
>
>I was just about to say that. Plain sugar is only 16 calories per teaspoon.
>use it, not the substitutes.
>
>
>Gary

But it's CARBS!! Carbs BAD! Run away! Be very afraid!! Bad carb, bad
carb!!

Bryan would rather spend the big bucks on pure sucralose so he can
avoid all the BAD BAD CARBS and still cater to his gluttony, plus
amaze us all with his Google acumen!

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 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.