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Sunday, September 19, 2010

Commercial Gluten-Free Bake Mixes are High Carb




Ingredients: organic wholegrain brown rice flour, organic potato starch, tapioca starch, tapioca starch, baking powder (monocalcium phosphate, sodium bicarbobate, corn stach), fava bean flour, sea salt

The results using this bake mix tend to create baked products that are more dense and crumbly.

A quarter cup = 30 g of carbohydrate and 1 g of fiber = 29 g net carbs. Compare that to my gluten-free bake mix, a quarter cup = 7 g net carbs

There is not a whole lot out there for low-carbers who must also be gluten-free. My DH will not support me in writing a low-carb and gluten-free cookbook. The target market is too small, however, there are still plenty of people who fall into that category. I want to pursue many dessert recipes that are low-carb and gluten-free in order to help people.

It's not easy to make desserts like we are used to when one has to cut out sugar and white flour and now add to that gluten, and oh by the way, make it low-carb as well. I do like a challenge though and food chemistry has been my thing for many years. I'm not a great marketer (TV and radio which I have done plenty of is not my thing), popular sort of witty person, great researcher, study analyzer, etc., but food chemistry and playing in the kitchen is what I enjoy. I enjoy being able to provide alternatives for some of our favorite comfort foods of yesteryear. I cannot stand deprivation or to see others feel deprived. Problem is no matter what I and others come up with, it does require a bit of work - i.e. to make those alternatives. The ready-to-grab foods are few and far between. Chleochatra, Dar from Dar Dreams, Ginny, Lisa (24-7 LC Diner) and Maria from my favorite blog links, as well as Lauren, of course, from Healthy Indulgenges are also working in this area. Do be sure to check out their amazing blogs in my favorite blogs and websites.