(Part 2) Reddit mentions: The best baing flours & meals

You can do it! And when you get even 1/4 of the way there, you'll feel like a different, healthier, more mobile person. It's amazing.

Enough motivational drivel. To your question, I'd first advise to not worry about cravings until you're through keto flu. It's hard enough to not eat carbs. Don't make it harder by trying to starve yourself as well. EAT. ENJOY SO MUCH BACON. This will not last long and will most likely reduce your lifespan less in this time than being overweight long-term will.

You will also probably have cheat days. Don't judge yourself for them. It was actually kind of eye-opening to go back and forth a bit and feel the difference in my health very tangibly.

My fave foods that I used in the beginning (and a few subsequent falls from grace) were:

Drinks:

I try to drink lots of water. Water gets really boring. Unfortunately, most of the sugar-ish drinks you find have artificial sweeteners in them. I know that these sweeteners aren't great, but I don't think they're as terrible as some folks believe. I drink them anyway, but I try to minimize my intake.

• SodaStream - This bastard is indispensible for me. I use it all the time, but I love drinking plain seltzer. You can also add...
  
  
• Sugar Free Syrup or Sugar Free Lemonade - When I do get a bad craving for a sweet drink, these are my favorites. You can add the lemonade powder to regular water. The soda...not so much.
  
  
• Coke Zero - Again, I try to limit these, but they're a solid replacement for Coke.
  
  
• Coffee & Tea - It's coffee tea. By this point in your life, you probably know if it's your thing or not, so if you like it, drink a lot more now. Just use heavy whipping cream or half and half as a creamer, as milk has a lot of sugar. Adding stevia is...okay. I usually just drink it black.
  
  Meals & Snacks:
  
  
• FatHead Crackers/Nachos - Crikey these are good. I would eat these when not on keto. They're good alone, dipped in salsa, baked with nacho toppings (shredded chicken, black olives, guacamole). Top them with pepperoni and cheese to make little mini pizza-crackers. Or you could have...
  
  
• FatHead Pizza - This is also worthy of a crikey. The crust doesn't taste exactly like bread per se, but it's fantastic. Top however you would a pizza. Make your own sauce, as a lot of the store bought brands have too much sugar.
  
  
• Pizza Sauce - This is a simple sauce that tastes pretty good. It's fairly easy to modify ratios and tweak ingredients to match your tastes.
  
  
• Low Carb Tortillas - I generally can't taste the difference because mine are filled with delicious taco fixins.
  
  
• Cookies - Cookies. Nuff said.
  
  
• Pork rind crusted chicken nuggets - These are legit. I was doubtful of the breading, but I was pleased in the end.
  
  
• Weird, not-ramen replacement - I love ramen almost as much as I love my children. To replace it, I make this abomination. I don't really measure, but I'll give rough estimates. Also, please don't judge me.
  
  
  • Asparagus stir fry - An entire bag is 10.5 carbs. I usually eat half.
    
  • 2 eggs
    
  • 2T Peanut butter
    
  • 1T Soy sauce
    
  • 1 - 2T Heavy whipping cream (or more to achieve desired consistency or nutrient content)
    
  • 1/2 - 1t chicken bouillon
    
  • 1/4t - 1/2t Onion Powder - I'm guessing wildly at this amount. I just shake it a few times
    
  • 1/4t - 1/2t Garlic powder - Same as above
    
  • A few shakes of Fish sauce
    
    

1. Add frozen veggies to water and turn on stove, set eggs aside.
   
   
2. Mix remaining ingredients in a bowl
   
   
3. When water boils, add eggs and poach to desired consistency (boiling for 3 min gets you soft-medium boiled consistency)
   
   
4. Carefully drain the water from the pan without busting the eggs. You don't have to get all of the water, as it can add
   
   
5. Pour veggies and eggs into the bowl and mix with the sauce.
   
   Misc:
   
   

• Bob's Red Mill - God bless Bob. He should be a patron saint of keto. He has all the flours. See below.
  
  
• Bob's almond flour, Bob's coconut flour. This is basically all you need. No Hindu crickets required. You can get fancy later when you're feeling better and want to branch out.
  
  
• Pork rinds - They're weird and taste like I imagine a football would, or...a piece of rawhide. But I use these for breading sometimes (they're surprisingly good when soaked in delicious avocado or coconut oil). I also occasionally eat these to make my craving for chips, or rather, entire appetite go away.
  
  
• Avocado - The best fruit/berry ever. They're good by themselves. You can also make delicious ice cream with them. And of course, there's guacamole for the FatHead Crackers/Nachos above.
  
  Okay. I'm tired now and have to work tomorrow. I'll try to come back and add more useful things. Good luck!
  
  Edit: Links & formatting. Also, In my tired state, I almost forgot to add fat bombs. Look up lots of recipes. It's a huge help to be able to eat delicious chocolatey, doughy things.

Another edit - a step by step photo album is here: https://imgur.com/a/qfDslUR

Edit: The carbalose flour on Amazon is by Tova/Carbquick and has a higher net carb count than the Dixie brand. It will still work, but your net carbs will be higher. Tova has 19 grams net per cup vs. 8 grams net per cup for Dixie, which is the approximate amount used here. This will put your net carbs at around 3g per slice. Still keto! Just something to keep in mind.

Also, lupin flour is made from a legume. The interwebs tell me that if you are allergic to peanuts it's possible that you might have a reaction to it. Safety first!

​

I’m finally able to experiment with breads again, and I’ve branched out into different shapes, as well as feeling more comfortable with other ingredients. With a yummy taste and lovely texture, perfect for sandwiches or toast, or whatever…..this is the result.

If you are new to low-carb breads, a few things to note.

1. A high-carb syrup is used to feed the yeast. Don’t panic! This is used up by the yeast and none of it remains.
   
2. One of the many side effects of this is that low-carb breads tend to only get one good rise, so there’s no punching it down and letting it rise back up to develop texture and flavor. In this recipe I’ve created a sponge to help combat these issues.
   
   Below is the recipe:
   
   115g carbalose flour(not all carbalose flours are the same, this is the lowest net carb version I’ve found)
   
   26g oat fiber
   
   123g vital wheat gluten
   
   90g lupin flour (not all lupin flours are the same – I’ve poured several pound of disasters out in my compost. I use this one)
   
   1.5 tsp salt
   
   1 tsp xanthan gum
   
   1/4 tsp ginger
   
   2 eggs, room temp
   
   26g sour cream, room temp
   
   2 tbsp olive oil
   
   1.5c water, divided
   
   1/8 c butter, softened, cut into small pieces
   
   1.5 tsp corn syrup or honey, divided
   
   3.5 tsp instant yeast, divided
   
   The technique:
   
   Combine the dry ingredients minus the yeast.
   
   Make the sponge: scoop out ¾ c of the mixture, and combine them in a bowl with ½ c cool water, ½ tsp of corn syrup, and ½ tsp of yeast. Let this sit for 4-6 hours, or better yet, over night.
   
   When your sponge is ready, prepare a cup of warm-ish water. Mix ½ cup of the water with 1 tsp of corn syrup and 1 tbsp instant yeast. Using the paddle attachment on a stand mixer, mix in the sponge along with the other wet ingredients (minus the butter). Pause the machine and sift in the dry ingredients. Mix for a couple of minutes with the paddle mixer, then add in the butter, and if it seems dense or tough, add more warm water. I usually add another 1/3 to ½ cup. Then switch to the dough hook and mix on low for 10 minutes. If the dough is shaggy or sticky, try kneading for a few more minutes before adding any more flour. If you do need to add more flour, dust your work surface with carbalose, dump the dough out onto it, dust more on the ball of dough, and knead it in by hand.
   
   If it’s not shaggy or sticky, turn it out onto your work surface. No additional flour should be necessary, even for dusting. Knead it briefly to help form it into a roughly 6” ball, tucking the edges in and pinching them as you go. Using a sharp knife, slash an X in the top.
   
   Cut a piece of parchment paper to fit comfortably in your 6 quart dutch oven. Place the parchment on a cookie sheet, place the ball on the parchment, and place all of it in a warm place. Depending on your location, humidity, elevation, etc., proving time could be 30 minutes, could be a few hours.
   
   As it proofs, place a 6 quart cast iron dutch oven with a lid in your oven and preheat it to 450 degrees for at least 30 minutes.
   
   When your dough has proofed and your dutch oven is hot, take your dutch oven out, place your dough and parchment in the pan, and put on the lid.
   
   Turn the oven down to 375F, and bake for ~30 minutes, until the crust is golden brown and the internal temp is 190 degrees. Take it out of the dutch oven, let it cool on a rack until completely cool.
   
   I can usually get 15-17 slices out of it – I’m a weirdo who likes the end pieces. Macros per slice are: 103 calories/8.0 carbs/6.2g fiber/1.8g net carbs/4.2g fat/12.7g protein.

Fellow celiac here! I have a horrible selection for grocery stores, so I buy a lot of things off of Amazon a case at a time. It is way cheaper than I can find anywhere this way. Stop buying the Udi's muffins. Honestly, they taste like crap and you can make ones that are soooo much better! I like to do a lot of baking mixes so I don't have to guess on what ratios of flours to use. Anyways, here are a few of my favorites:

• Pasta that tastes good and has good texture - Tinkyada
  
  
• Pizza crust mix that my husband likes even better than the gluten filled stuff I used to make - Bob's Red Mill GF Pizza Crust Mix
  
  
• Bread mix that we make in a dedicated GF bread machine - Glutino Gluten Free Bread Mix
  
  
• Muffins - King Arthur Muffin Mix
  
  
• Pancakes, waffles, cookies, biscuits, muffins, just all around awesome baking substitute - Pamela's Gluten Free Baking Mix
  
  
  If you get adventurous and want to try baking your items with a flour substitute, Cup4cup or Better Batter are both great. I've used them both as replacements of regular flour in things I've made and turned out very similar to using regular flour. I also make my own chicken fingers using the GF Bisquick (there is a GF chicken finger recipe on the box). We also eat a lot of rice and quinoa.

This is the second question I've seen like this in a week. It's the million dollar question. A lot of it depends on personal taste. That said, here are my personal favorites:

Bread: udi's; against the grain for certain things

Cup for Cup Gluten Free Flour Blend: I hop around but my current favorite is Mama's Almond Blend

Pasta: I'm into a white rice/corn blend right now. Brown rice pasta (Tinkyada) can be good if cooked correctly.

Pizza Crust: udi's, better bread company, or bob's mix

Sandwiches: A wonderful place called Popovers in Portsmouth, NH. Whoever bakes their GF rolls does a FANTASTIC job.

Most Glutino things are yucky, but I do like their bagel chips.

I could track some things. This is what I bought from Amazon:

https://www.amazon.com/gp/product/B00BR0K5DE/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&th=1

https://www.amazon.com/gp/product/B006XL9W7W/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&th=1

https://www.amazon.com/gp/product/B07144K4T6/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

https://www.amazon.com/gp/product/B0047YX0J8/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

And this is the Candian flour I bought from ebay.co.uk July 2017 (not the same seller nor listing):

https://www.ebay.co.uk/itm/Marriages-Very-Strong-Canadian-White-Flour-1-5kg/253510013459?hash=item3b065fd213:g:LoUAAOSwrIlaspP3

I also bought directly from kingarthurflour.com but I didn't register so I don't remember what I bought exactly.

All those purchases were shipped to a US address (except the UK ebay purchase), the forwarding company, and from there shipped internationally to. I can't tell you exactly how much it costs because I never shipped the flour alone, I always had other items. But, 1-2 kgs would cost $27-$35 depending on the forwarder/account type etc.

Locally I think things have changed, I have seen pizza flour in Safeway (Altamimi in Riyadh). It's not as good as Caputo or King Arthur, but it is better than our local flour no doubt. So maybe that would be a first step. But /u/Complex_Magazine definitely must try Caputo/King Arthur. In the same store I have even seen dry yeast, that was a pleasant surprise.

And yes to the diastatic malt. I don't know what it does but it improved my pizza! I bought this one:

https://www.amazon.com/gp/product/B00WGUYX96/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

I make the best pizza in my town (at home), I dare anyone say otherwise, just because I bought good flour and was tutored by /u/dopnyc. The restaurants either make cakey pizza or they're pizza chains. It seems no one buys good flour. I've heared there are pizzarias in big cities who do use good flour, but they're nowhere near me.

I had the same reaction when I did that math. Eye-opening, to say the least.

For the smoothie, you can mix it up, but I go with this basic scheme every day:

1-2 tablespoons of psyllium husk powder

1-2 tablespoons of ground flax meal

a handful of fresh spinach (trust me, you won't taste it, but it adds a LOT of nutrients)

a cup or so of frozen fruit of your choice. I have used almost everything I can find: pineapple, banana, strawberries, blueberries, apples, pears, peaches, etc. If I can't find it frozen, I buy a bunch of whatever fruit is on sale, cut it up and freeze it myself.

Fill it up with a liquid of your choice to make sure it blends well - I use unsweetened vanilla flavored almond milk because it's low calorie and I'm trying to lose weight, but I've also tried orange juice, drinkable yogurt, kefir, and other such things. You can use whatever liquid you want though.

And that's it. Blend it up into smoothie form and enjoy. One caveat: drink/eat it quickly and with a glass of water - the psyllium husk absorbs a ton of liquid and it can be a little thicker than you want if you let it sit for more than 20-30 minutes. The fiber takes up volume in your stomach as it absorbs water, it keeps you ahem regular, and everything in the recipe is so nutrient dense that it gives your body a lot to chew on, so to speak. A lot of the ingredients for these smoothies come off of this list the ANDI scale which is a rough guide to how much nutrition you get per calorie out of certain foods. Higher scores = more nutrient density = higher efficiency diet.

Disclaimer: if it works for you, awesome! If not, try something else, or meet with a nutritionist. I used the advice of a health counselor service I get through work, but if you go to any Whole Foods, you can schedule an appointment with their "healthy eating specialist" for free, and they can be remarkably helpful.

It's Japanese senbei (aka sembei), a general term for cookie or cracker. The sweet type is often sold as a tea cookie (not necessarily containing tea, but to accompany tea) or as wafer cookies.

They are basically flat fortune-less fortune cookies. Check out the many many fortune cookie recipes and see which one sounds like the one you tasted (buttery? sesame-flavored?, etc.). Made fresh, they are infinitely superior to the individually-wrapped fortune cookies given out in Chinese restaurants in America.

Available online, here, (no idea why it's in Spanish) and here, especially in the ginger versionm which is pure crack.

If your recipe calls for sweet rice flour, Blue Star mochiko from Koda farms is the way to go! I see it sold at Asian markets on the West Coast... hopefully you can find it. If not, Asian imports may be oookaaayyy.

Yeah for sure. I use this wakame. I rehydrate then drain squeezing out any extra liquid. Wakame is pretty mild, but I don't want the bread to be briney, I'm looking more for umami. I use 70g of rehydrated seaweed.

For my flour percentage, I do 82% bread flour to 18% rye flour (I like to use Bob's Mill Dark Rye). You can do more rye, but for me this is the perfect balance with the seaweed.

I'm planning on making some this weekend, so I'll be sure to get a good photo and post it so you can check the bread out. This bread is so incredible with eggs or to make avocado toast. Sometimes I simply toast it with butter and sea salt.

Pumpkin Chocolate Chip Cookies

Full instructions on my site- https://veggiechick.com/pumpkin-chocolate-chip-cookies/

• 1 1/2 cups gluten free all-purpose flour (I recommend Bob’s Red Mill Gluten-Free All-Purpose Baking Flour)
  
• 3/4 cup almond flour (not almond meal)
  
• 1/2 teaspoon baking soda
  
• 1/4 teaspoon ground sea salt
  
• 1 flax egg (1 tablespoon ground flax seeds + 3 tablespoons water- see instructions below)
  
• 1/2 cup pumpkin puree in can (not pumpkin pie filling)
  
• 2 tablespoons coconut oil, melted
  
• 1/2 cup organic white sugar (choose organic to ensure it’s vegan) 
  
• 1/4 cup coconut sugar
  
• 1/2 teaspoon pumpkin pie spice
  
• 1/2 teaspoon pure vanilla extract
  
• 3/4 cup vegan mini chocolate chips (I like Enjoy Life brand)
  
  

  INSTRUCTIONS
  

  
  

1. Cover 2 medium baking sheets (or 1 medium/1 small) with parchment paper and preheat your oven to 350 F (or if using a convection oven, preheat to 325 F).
   
2. Next, prepare the ground flax seed. I prefer to start with whole flax seeds. To begin, grind 1 tablespoon of whole flax seeds using a coffee grinder. Then add the ground flax seed to a small bowl. Add 3 tablespoons of water, stir and let sit for about 5 minutes until thickened. 
   
3. Meanwhile, in a medium bowl, combine the gluten-free flour mix, almond flour, baking soda and salt. Stir with a large spoon until combined.
   
4. To a large bowl, add the canned pumpkin, coconut oil, white sugar, coconut sugar, pumpkin pie spice, and vanilla. Stir, then add the flour mixture and stir until combined. Fold in the chocolate chips until evenly combined. 
   
5. Cover the bowl loosely with a towel and place in the fridge to cool for at least 30 minutes. Remove from the fridge and using a cookie scoop (or a small spoon and your hands,) scoop out roughly 1 1/2 tablespoons of the cookie dough and place on the parchment paper, spaced out between them (they won’t spread much so you only need about an inch or two between each cookie.) Continue to drop all cookie dough, about 21-22 cookies between the 2 cookie sheets. Press down a bit on each cookie with a small fork to flatten (about halfway).
   
6. Bake at 350 F for 14-15 minutes, or until the edges and bottoms are browned (the center will still be a little soft). Remove from the oven and let cool at least 15 minutes; they will firm up as they cool. Makes about 22 cookies.
   
7. Store in an airtight container for 4-5 days in the fridge, or freeze up to one month.

Once again, thank you very much. I promise I will do my best to develop a new starter without commercial yeast.

Unfortunately I cannot get pure Rye Flour in my country. I will buy something like [this] (http://www.amazon.com/Bobs-Red-Mill-Organic-22-Ounce/dp/B004VLVFHG/ref=sr_1_1?ie=UTF8&qid=1381184711&sr=8-1&keywords=rye+flour) from Amazon; In order to get it shipped down to Costa Rica. If you can recommend something better than this let me know.

Amazon has almond flour. That just the top one I found, but they have all different size bags. Personally, I like the Anthony's organics brand best. :)

I make my own dehydrated boil in bag meals. I use THIS SITE as a template and just modify things as needed. I use a lot of powdered heavy cream, powdered eggs, powdered coconut milk, powdered cheese (all purchasable off amazon), instead of rice I dehdyrate cauliflower rice in my dehydrator.

It requires a bit of experimentation on your part since they don't translate 100% but I've made some good meals, bag tacos, butter chicken, fajitas, pizza casserole, buffalo chicken casserole, breakfast scrambles, cheeseburger casserole, etc. I've been playing around with the idea of trying to make a few keto cobblers.

Portion them out into quart freezer bags with smaller bags for spices/seasonings, when time comes to eat boil a bit of water, dump it in the bag and seal it up, let it sit for 10 minutes or so wrapped in a handkerchief or something then enjoy.

If you are dehydrating yourself you want to use LOW FAT meats. I know that's counter-intuitive for keto but high fat content foods won't dehydrate right, so use lean cuts, then add fat later (heavy cream powder, etc)

here's the DEHYDRATOR I use

Here is the HEAVY CREAM POWDER

COCONUT MILK POWDER

CHEESE POWDER

EGG POWDER


I've priced everything out and for a day's worth of meals I'm around 10 bucks or so, vs Mountain House which are 5-8 bucks a meal and the Next Mile meals keto offerings which can be 15 bucks PER meal


EDIT:

You can also bring mayo packets with you and I like bringing Individual Justin's Peanut Butter Packs also, great way to up the fat and to eat "quickly" between meals.

I dehydrate my own jerky as a snack, also you can hit Walmart and get single serve individual foil packs of tuna and spam, they work good as a quick meal without having to boil water.

Just did a quick Google search. Can get mochiko' flour at Wal-Mart http://mobile.walmart.com/ip/Mochiko-Sweet-Rice-Flour-16-oz-Pack-of-6/31222438

and amazon
http://www.amazon.com/gp/aw/d/B00NHDP9F8?cache=396ed4c730f57bc402500acb397057f5&pi=AC_SX110_SY165_QL70&qid=1414073396&sr=8-5#ref=mp_s_a_1_5

Also it looks like bob red mill sells sweet rice flour too - I've never used that before but I k ow the mochiko' brand is great :)

Good luck!

It is on Amazon with free Prime shipping or free $25 order. https://www.amazon.com/Antimo-Caputo-Chefs-Flour-Kilo/dp/B07144K4T6/ref=sr_1_1?crid=19J15KIN1MKYJ&keywords=caputo+00+flour&qid=1570837110&sprefix=Caput%2Caps%2C216&sr=8-1

Thanks! We had to order ours from amazon . The only difference I noticed was it was a silkier dough and less spring back when shaping. My wife said it tasted “more like a pizza from a proper pizza place” than previously. Not sure if that’s a compliment to the flour or a slap in the face to my precious pizzas...

I'm getting ready to start my 4th week (Started August 22nd) and I'm not sure if I'm losing weight. I don't own a scale, so I'll have to go to the college gym to weigh myself. Started at M 5'9 23 310 (actually 335, but I started this diet at 310). I feel bloated some days, but I get kind of discouraged when I see people say "I lost 200lbs in 5 days of keto" and I just wonder is it going to happen to me? What am I doing wrong?


I got some of this coconut flower https://smile.amazon.com/Organic-Coconut-Anthonys-Certified-Gluten-Free/dp/B00BSZBEAG?sa-no-redirect=1 and everything I tried to make with it came out terrible. I made a pizza and the crust came out like cornbread. I made pancakes yesterday, and the recipe called for three eggs, and it just came out tasting like a shitty egg.


Most days, I eat lunch meat (deli sliced turkey and chicken), salads, omelettes with spinach, and pickles. I ate a few of those Atkins frozen meals and while expensive, are the best things I've eaten on the diet. I'm thinking about just going to them for a week. I'm allergic to nuts, so almond flour and milk are no dice.

I've started going to the gym three times a week with my roommate. I'm so jealous of him, he's a former athlete M 21 6'2, 185. He has a weekly cheat day, and he convinced me to go with him last night to get it. He gave me two Cajun fries and I savored those babies, but I didn't order anything. He's of the nutrition mindset and kind of hopped onto me about eating cream cheese. I told him to look up keto, and he just kind of brushed it off. He's of the low-fat, "Good" carbs mindset, the diet that failed me so many times. I really like him, we've only lived together since I've been on the diet, but I wish he understood that I'm climbing a mountain he's never had to before (losing over 100lbs).

I broke, and ate a pint of that halo top Icecream when I saw it posted on here within 24 hours. I loved sweet things before, and I can't buy it again for awhile, or I'll dive in when I'm watching tv at 11 o'clock at night.

I don't know if anyone will read it, but I just needed to vent. I hope this is all worth it man, because I loved carbs. Pizza, tacos, brownies, all that stuff. But I'm getting ready to get my masters degree, I'm in life for the long haul. I want a family, and the only way to get a girlfriend, to get a good job, and be able to live life the way I used to is to lose this weight (Or at least it makes it infinitely easier). Thank you keto commmunity!

In addition to https://nuts.com/gluten-free (which I gave a lot of more specific links to products in another post), I found GF powdered eggs here: https://www.amazon.com/Pasteurized-Ingredient-additives-Produced-Available/dp/B01IU2JGXG?th=1

Haven't tried, but probably will try them in the future.

https://www.backpackerspantry.com/freeze-dried-food/gluten-free-meals - Expanding "Allergens" on a specific product shows "NOTE: Every lot of our gluten-free products is tested to <20ppm."

I'll edit this post with links if I find other good light-weight GF options. It'll be useful for me as well as backpacking season approaches.

In addition to craving sweets, I also was a huge fried chicken fan. I still make really good homemade GF fried chicken using Pillsbury’s GF substitute (https://www.amazon.com/dp/B00OKI1LBA/ref=cm_sw_r_cp_api_i_usz4CbYXTNNST) for my breading. I buy it at my local grocery store here in Chicago but you can buy online if it’s not sold near you. You can use this for baking pretty much anything. I’ve used it to make fried chicken, hush puppies, crust. So check that out too if you haven’t yet!

One of the things that has been hardest for my wife is good pizza. There’s a lot of GF options, but many of them are pretty crap. She actually likes the GF pizza from Blaze, if there’s one near you.

If you manage to find GF Ravioli let me know, I still haven’t found any.

For cooking at home, I’ve gotten to the point where I swear by this flour. I use it just like normal flower in any recipe and it has cooked normally. Many of the other GF flowers require you to modify ratios to cook right, but this stuff has been great... https://www.amazon.com/dp/B003CHUWQA?ref=ppx_pop_mob_ap_share

If you take the Nestle chocolate chip cookie recipe and substitute the white flour for Pilsbury's GF flour, they are some pretty banging cookies. It's kind of expensive off Amazon, but it's the best GF flour I've found to bake with.

Sure thing!

Preheat oven 350

1 cup almond meal
1 tbsp cinnamon
1/2 tbsp nutmeg
1 tsp vanilla
2 tbsp almond butter

[BLEND IN FOOD PROCESSOR]

2 bananas

[BLEND]

2 cups oatmeal

[FOLD INTO BATTER WITH SPATULA]

Bake 20 minutes @ 350

It's been a few years but I think this may be where I adopted the recipe from. I don't remember how or why I ended up with the quantities, but they work great! I use Trader Joe's almond meal, that's the good stuff right there, and Barney Butter, that's my kryptonite, makes me weak in the knees.

Sometimes I'll add in raisins, just fold into the mix after everything else. I tell myself every time I won't eat the whole batch in one sitting. So I end up grabbing half, eating them, then getting up again and grabbing the second half. Two, two sittings!

Wow your almond flour must be mixed with something else, because that seems very high in net carbs. I use Nature's Eats brand of almond flour and I'm very happy with it. I got mine from Walmart.

3/4 cup of almond flour:

12 g carbs - 8 g fiber = 4 net carbs

Cheers. I got on the chaffle train recently and I do love them. Great alternative but sometimes you just want bread and this is it.

Two Main Ingredients:

https://www.amazon.com/gp/product/B0079OPFO6/ref=ppx_yo_dt_b_asin_title_o06_s00?ie=UTF8&psc=1

https://www.amazon.com/gp/product/B00BRFLR7M/ref=ppx_yo_dt_b_asin_title_o06_s01?ie=UTF8&psc=1

Yeah, I use the Uuni recipe. I come from years of oven baking pizzas, and find this simple one works the best: http://recipes.uuni.net/general/classic-pizza-dough-recipe/

A couple modifications:

• I add about 7% more water (for a total of about 320g.) I find it makes a softer, tastier dough without losing the integrity of the dough.
  
  
• I use this 00 flour. This is hands down the best 00 flour I've used, and I've tried a bunch. I wouldn't recommend 00 flour for oven baking though.
  
  
• It says to proof for 1-2 hours, but I would do a maximum of one. After two, it doesn't rise as much in the fridge.
  
  
• I also like to cold proof for 2-3 days instead of the recommended 1-2.
  
  

So, par cook the veggies. I do this with my meats and veggies. I cook the portion I intend to eat that night longer than the portion I intend to eat later. It makes it much better in flavor and texture than cooking it completely and reheating it.

The other thing you can do is explore new veggies/new ways to prepare them. You can try riced cauliflower or riced broccoli. My personal favorite is mashed cauliflower. I add some goat cheese to it as well. Yum. I also own a spirlaizer that I use to make zucchini noodles. Try making zucchini fries. I use almond flour instead of bread crumbs (if you have a trader joes nearby it's much cheaper in store). You can also do it with eggplant.

This flour has paleo appropriate blend (White Rice Flour, Tapioca Flour, Potato Starch, Sweet Rice Flour, Almond Meal) and is $3.80/lb. Amazon delivers ftw.

Edited to fix my hyperlink.

This stuff works great. Just use it like flour.

https://www.amazon.com/King-Arthur-Flour-Gluten-Free-Measure/dp/B01JJ9H1Q8/ref=pd_sbs_325_3/144-2811264-5866866

Was this the flour?

https://www.amazon.com/Anna-Napolentana-Extra-Fine-Flour/dp/B00EJR37K0

If it was, you really want to stay away from 00 in a home oven. Save it for when you've got an oven that's capable of making Neapolitan pizza.

If you're isolated, it might be your best bet for a good price on almond flour (if you're into almond flour for stuff). This one from Nature's Eats is the cheapest I see.

I get mine at Whole Foods, and the same stuff is on Amazon.

I actually prefer bread flour, though, which is definitely easier to find.

For eggs, I usually use the same number the instruction call for, then add water until the dough is right.

I ordered mine off amazon, though most grocery stores carry it as well, I know Bob's red Mill makes a good one. Just look for blanched almond flour.

edit:
https://www.amazon.com/gp/product/B01E5ZJVA0/ref=oh_aui_detailpage_o01_s01?ie=UTF8&psc=1

Perfect timing! I just bought a bunch of coconut flour from Amazon!

(The price just jumped up by $10 though so I would hold off if you want to buy some.)

Wow! That's expensive. Are you able to order online? http://www.amazon.com/Lets-Do-Organic-Coconut-16-OuncePouches/dp/B002O1IEII/ref=sr_1_3?ie=UTF8&qid=1334336310&sr=8-3

I was using the Bob's Red Mill, but ran out last week, so the ones I made tonight were using Anthony's. I have been using a Corningware Mug, but tonight I tried a new Sistema Microwave Plate -- I was hoping to cut the resulting square into four 4" x 4" bread-sized slices, but the batter came out a bit thin. Doubling the recipe would be too much.

I'm thinking I can make a "bread mix" with all the dry ingredients, so I can just pull out 1/4 cup of it with 1/4 cup of liquid and an egg, to speed up the process. Then I don't need to measure out all of the spices every time. If I drop the cheese, I may need more mix and liquid. More coconut flour might require another egg.

I've done a number "muffin-in-a-minute" recipes in the past, so I kind of winnowed them down to a generic recipe. I used to do a sweetened version using the flax meal, but they can be too much fiber. :)

This year is really my first jump into using coconut flour instead of almond flour.

I'm in the same boat. I just moved to Hawaii and I swear, no one diets here at all. And they eat rice with everything. I'm afraid to say the word "low carb" around these people :)

So I have recently bought on amazon a bunch of things I USED to be able to find my local grocery stores, such as:

1. Bob's Red Mill Coconut Flour
   
2. Bob's Red Mill Almond Meal/Flour
   
3. Mama Lupe's Low Carb Tortillas
   
   I bought them in bulk and they're all going into the freezer.
   
   I will probably try this Unsweetened Shredded Coconut soon because the I Breathe I'm Hungry blogger is always using it and I can't find it unsweetened here...
   
   And I've always bought EZSweets on Amazon, I've never found it in stores anywhere.
   
   I'm having issues finding Pork Rinds in Hawaii by the way, so if you find a good spot to order them online, let me know.

Unless you have a health food store some where near you, the easiest thing is to order it from Amazon.

But I live in Alabama and we have it in the regular grocery store here.

http://www.amazon.com/Bobs-Red-Mill-Organic-16-Ounce/dp/B000KENKZ8/ref=sr_1_3?s=grocery&ie=UTF8&qid=1405283178&sr=1-3&keywords=coconut+flour

King Arthur Flour, Measure for Measure Flour, Gluten Free, 3 Pound (Pack of 1) https://www.amazon.com/dp/B01JJ9H1Q8/ref=cm_sw_r_sms_apa_i_9ek1Db88J4YE6

Bob's Red Mill Super-Fine Gluten Free Almond Flour, 3 Pound https://smile.amazon.com/dp/B00DL9LNNU/ref=cm_sw_r_cp_apa_i_JEQRCbDVDXZM2

​

• 2 teaspoons active dry yeast
  
• 2 teaspoons maple syrup or honey, to feed the yeast (NO SUGAR WILL BE REMAIN POST BAKE)*
  
• 1/3 cup waterlukewarm between 105-110°F
  
• 1 cup almond flour
  
• 1/4 cup golden flaxseed meal finely ground (or more almond flour**)
  
• 3 tablespoonspsyllium husk finely ground
  
• 1 1/2 teaspoonxanthan gum or 1 tablespoon ground flax seeds
  
• 1 1/2 teaspoon baking powder
  
• 1/2 teaspoon kosher salt
  
• 1 egg at room temperature
  
• 2 egg whites at room temperature
  
• 1 tablespoon extra virgin olive oil
  
• 2 teaspoons apple cider vinegar
  
  

1. Add yeast and maple syrup to a large bowl. Heat up water to 105-110°F, and if you don't have a thermometer it should only feel lightly warm to touch. Pour water over yeast mixture, cover bowl with a kitchen towel and allow to rest for 7 minutes. The mixture should be bubbly, if it isn't start again (too cold water won't activate the yeast and too hot will kill it). 
   
2. Mix your flours while the yeast is proofing. Add almond flour, finely ground flaxseed meal (or more almond flour, see notes), psyllium husk, xanthan gum (more flaxseed meal), baking powder and salt to a medium bowl and whisk until thoroughly mixed. Set aside. 
   
3. Once your yeast is proofed, add in the egg, egg whites, olive oil and vinegar. Mix with a whisk or electric mixer for a couple minutes until light and frothy. Add the flour mixture in two batches, mixing until thoroughly incorporated. You want to mix thoroughly and quickly to activate the xanthan gum, though the dough will become very thick by the end and form into a round. 
   
4. Line a pizza dish or baking tray with parchment paper and grease with olive oil (so the dough doesn't stick while you spread it). Dip a spatula (or your fingers) in water and spread the dough until even in thickness of choice. Fold the edges inward to create thicker edges (optional). Cover with a kitchen towel dome (don't rest the towel directly over the dough), and place in a warm draft-free space for 40-50 minutes until lighter in texture. You don't want the dough to double, but it will puff up noticeably (see pictures for reference). 
   
5. Preheat oven to 350°F/180°C while the dough is proofing. And if you're baking at high altitude, you'll want to bake it at 375°F/190°C. 
   
6. Transfer the dish gently into the oven and blind bake without toppings for 10-14 minutes until lightly browned. Remove from oven, add toppings of choice, and return to oven for 15-18 minutes
   
   Side note. The yeast will eat any of the sugar from the maple syrup or honey. I really do suggest visiting the website for a more detailed analysis https://www.gnom-gnom.com/gluten-free-paleo-keto-pizza-crust/ .

https://www.amazon.com/Trader-Joes-Just-Almond-Meal/dp/B0082GV1Z2/ref=mp_s_a_1_6?keywords=ground+almond&qid=1566104559&s=gateway&sr=8-6

Or you can ground up almonds or any nuts really (if you don’t have an allergy) and pulse them almost to a flour. It should be really fine and then you can add it to all your jelly’s or shower gels!

And the almond powder doesn’t disintegrate in hot water like a salt scrub does so you have more scrubby time!!

Ingredients

1 cup almond flour
¼ cup coconut flour
1 tbsp baking powder
2 tbsp granulated erythritol
¼ tsp salt
5 large eggs
¼ cup butter, melted
¼ cup heavy cream
3 tbsp water
butter for greasing pan

Instructions

1. In a large mixing bowl, sift together dry ingredients.
   
2. In a second mixing bowl, beat eggs together with butter, cream, and water.
   
3. Mix wet ingredients into dry ingredients until all lumps are dissolved.
   
4. Heat a skillet over medium heat. Grease with butter.
   
5. Scoop batter onto skillet in desired size. Flip when edges begin to brown.
   
6. Remove pancakes from pan and serve!

I find that using golden flax meal when baking cookies gives them that "oatmeal" feel! Bob's Red Mill has done me well (https://www.amazon.com/Bobs-Red-Mill-Organic-Flaxseed/dp/B001O8PRZA/ref=sr_1_5?keywords=golden+flaxseed&qid=1564402075&s=gateway&sr=8-5)

https://www.amazon.com/King-Arthur-Flour-Gluten-Free-Measure/dp/B01JJ9H1Q8/ref=asc_df_B01JJ9H1Q8/?tag=hyprod-20&linkCode=df0&hvadid=309769273892&hvpos=1o2&hvnetw=g&hvrand=9090189316145098779&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9061104&hvtargid=pla-570227147705&psc=1

​

OH YEAH this stuff is the jam, I find it acts and tastes the closest to real flour, pricier than red mill but so so so much better, doesn't have that gritty/sandy taste most gf flour has

How about using almond flour or flax meal? You could use a tiny bit of pure sucralose if you wanted to sweeten it up. Creatine might be an option for you as well.

Yes, Whole Foods is your best bet, but I ordered mine on amazon. In spite of what some of the reviews say, I found this very very fine and powdery and not like coconut meal at all.

Ask and you shall receive: https://www.amazon.com/Antimo-Caputo-Chefs-Flour-Kilo/dp/B07144K4T6/ref=sr_1_2?keywords=00+flour&qid=1569015798&sr=8-2

I use the Let's Do Organic brand. You can find it on Amazon for a little over $5 a pound.

Recipe:

2 cups almond flour

1/2 tsp salt

1/2 cup butter, softened

1/2 cup Swerve Sweetener

1 large egg

1/2 tsp vanilla extract

3.5 oz Lily’s Chocolate Chips

​

Instructions:

1. In a medium bowl, whisk together almond flour and salt.
   
   
2. In a large bowl, beat together butter and Swerve. Beat in egg and vanilla extract, then stir in chocolate chips.

this one if you are in the US

Here's 4 lbs for $12.

Yeah, that label is just messed up. Bob's Red Mill has 3g net per 14g (which is 2 tablespoons; I notice yours is labeled as 2tsp being 15g). I would go with this:

https://www.amazon.com/Bobs-Red-Mill-Organic-16-ounce/dp/B000KENKZ8

google says there's no official difference between almond meal & flour. both are just finely ground almonds.

i was using 1 serving of trader joe's just almond meal at roughly 180 calories and 7g protein.

That's the problem I first had!!!!... I added dark rye flour to my starter and it made huge the difference. Actually, that's the only flour I used to feed my starter now and put some in the flour for the dough.