When circumstances occur that make us reconsider what we have "decided" before, it's probably a good thing. I mentioned the other day that my esteemed DIL has deadly allergies, the most virulent of which are to nuts. Tree nuts, from coconuts on down to filberts (is there anything larger and/or smaller?) ... she can't have 'em.
Low-carbing is something she's willing to do, and has done with success in the past, but for her the choices are more limited. Therefore, i've been considering what might be some nice alternatives.
Most of us make do with nut flours when we want to "eat our cake and have it too." Coconut pancakes and tortillas, hazelnut-meal bread, almond cakes and cookies are out the window this week. What to make instead? Well, i think we ARE going to have to go a little higher in carbs. It's time to experiment with legumes, and to cave in to flours made of tubers.
I'm thinking that a sourdough starter can be begun with a little rye, augmented with chickpea meal, and finished with potato or rice flour (i need to look at the exact protein/carb ratios of these). It will require some baking soda to lighten the texture.... By souring the legume flour during the week the starter ripens, the antinutrients should be weakened considerably.
Sunflower and pumpkin seeds should be legitimate to use as well, ground up to a meal in the food processor. And mixing those with finely chopped peanuts should be pretty tasty -- i'm seeing a cake made with these ingredients and iced with chocolate cream cheese. Do i have anyone's mouth watering yet (besides mine)?
Resuscitating ground-up pork-rinds is a good idea as well -- i've liked using them in the past (during the Atkins Era), but of course when i started avoiding omega-6 oils, they had to be relegated to "neolithic purgatory." I don't think ANYBODY in my neck of the woods is frying the things in acceptable fats, so if i want to start using them again, i'll have to fry them myself. Coincidentally, i have a package of pork skins in my freezer at home, some tallow in the deep-fryer, and lard in the pantry -- let the experimentation begin!
At a higher carb count, there are quinoa, buckwheat and that sort of thing. Compared to wheat, they're angels of light. Tapioca ... sweet potato ... maybe even konjac flour....
Oh, and i almost forgot the original Revolution (or "oopsie") Rolls! All is not lost -- there are LOTS of options we can explore!
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