Almond Flour

[daszycat]

We are only a couple of months into this so forgive me if this is a stupid questions.

My daughter has CD and Diabetes. The rice flour causes her blood sugar to spike. I read some where that you can add almond flour to the mixture to help with the spike.

So, if the recipe calls for 2 cups of flour, do I just substitute part of that 2 cups with almond flour? And if so how much should I use?

I was not a baker before diagnosis, but I am trying to learn, lol.

[mrsppmrxky]

Hi, I have not baked with the almond flour/meal. So, I can't answer that ? for you. SOrry. I am interested in learning more about diabetes though. My mother in law has type 2 and we are trying to balance out her diet a little better since I only bake gf and she lives with us.

For biscuits and breads, I make a mix of quinoa, millet, sorghum with some of the starches to get a little bit better balance. I also will mix some buckwheat into some of the different mixes as well as teff. (not all together, it just depends on what I am baking.)

I have a mix listed on the cracker recipe that works well for us. It seems to help not spike Mom's sugar.

Maybe if you tell us what you are interested in baking, we can try to come up with a blend to suit the end product.
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[aklap]

Hi 'Cat,

Sorry, I know this doesn't help with your current question, but I have something you might want to check into. We have not baked with this, but since your DD is diabetic, you might look into coconut flour. It might take some experimenting to figure out a flour blend using this.

It appears to be a good flour to use if you are diabetic - high fiber (60%) - low glycemic index! I need fiber...I think I will have to find some of this.

http://www.wildernessfamilynaturals.com/Merchant2/merchant.mvc?Screen=PROD&Product_Code=BOCWCF&Category_Code=BO

http://www.simplycoconut.com/coconut_flour.htm

http://www.coconutresearchcenter.org/books.htm


Glycaemic index of different coconut (Cocos nucifera)-flour products in normal and diabetic subjects
http://www.nutritionsociety.org.uk/bjn/090/bjn0900551.htm



The cholesterol-lowering effect of coconut flakes in humans with moderately raised serum cholesterol.

http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=pubmed&dopt=Abstract&list_uids=15298758&query_hl=2&itool=pubmed_docsum

J Med Food. 2004 Summer;7(2):136-40. Related Articles, Links

Trinidad TP, Loyola AS, Mallillin AC, Valdez DH, Askali FC, Castillo JC, Resaba RL, Masa DB.

Department of Science and Technology, Food and Nutrition Research Institute, Bicutan, Taguig, MetroManila, 1631 Philippines. tpt@fnri.dost.gov.ph

This study investigated the effect of coconut flakes on serum cholesterol levels of humans with moderately raised serum cholesterol in 21 subjects. The serum total cholesterol of subjects differed and ranged from 259 to 283 mg/dL. The study was conducted in a double-blind randomized crossover design on a 14-week period, consisting of four 2-week experimental periods, with each experimental period separated by a 2-week washout period. The test foods were as follows: corn flakes as the control food, oat bran flakes as the reference food, and corn flakes with 15% and 25% dietary fiber from coconut flakes (made from coconut flour production). Results showed a significant percent reduction in serum total and low-density lipoprotein (LDL) cholesterol (in mg/dL) for all test foods, except for corn flakes, as follows: oat bran flakes, 8.4 +/- 1.4 and 8.8 +/- 6.0, respectively; 15% coconut flakes, 6.9 +/- 1.1 and 11.0 +/- 4.0, respectively; and 25% coconut flakes, 10.8 +/- 1.3 and 9.2 +/- 5.4, respectively. Serum triglycerides were significantly reduced for all test foods: corn flakes, 14.5 +/- 6.3%; oat bran flakes, 22.7 +/- 2.9%; 15% coconut flakes, 19.3 +/- 5.7%; and 25% coconut flakes, 21.8 +/- 6.0%. Only 60% of the subjects were considered for serum triglycerides reduction (serum triglycerides >170 mg/dL). In conclusion, both 15% and 25% coconut flakes reduced serum total and LDL cholesterol and serum triglycerides of humans with moderately raised serum cholesterol levels. Coconut flour is a good source of both soluble and insoluble dietary fiber, and both types of fiber may have significant role in the reduction of the above lipid biomarker. To our knowledge, this is the first study conducted to show a relationship between dietary fiber from a coconut by-product and a lipid biomarker. Results from this study serves as a good basis in the development of coconut flakes/flour as a functional food, justifying the increased production of coconut and coconut by-products.

Publication Types:
Clinical Trial
Randomized Controlled Trial

PMID: 15298758 [PubMed - indexed for MEDLINE]
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Al

“We cannot all do great things, but we can do small things with great love.” Mother Teresa

[The Edifying Conscience]

[ostrich]

TEC, what benefits/improvements do you see when you use almond flour? What proportion of almond flour to "regular" flour do you use?
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Ostrich :>--O==={

I lie below, you float above
In the pretty white ships that I am dreaming of

[The Edifying Conscience]

I think it makes baked goods specifically cake light and airy or rather lighter and airier.

As for how much, if a recipe calls for a couple of cups of flour mix I'll use 1/4 cup almond meal.

[forinajoy]

daszycat, I am guessing that you are looking at almond flour because of the protein content since your DD is diabetic, proteins metabolize slower than simple sugars (highly refined grains, like white rice flour, potato starch flour etc) and since proteins metabolizes slower they do not cause so much trouble with the spikes and then drops in blood sugar.....sooooo, have you considered garfava flour? (it is a bean flour...therefore more protein) or adding flax seed meal to your breads? The almond flour is also an excellent idea, I have not used it as of yet, but would like to try it sometime.....
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Connie, mom to Ina, 13 y/o with CD

[daszycat]

Thanks for all of your suggestions. Sorry it took me so long to get back in here.

I have only baked 1 loaf of bread and she only ate 1 piece, lol. She likes the Pamela's pancakes and she doesn't have such a huge spike.

I made a birthday cake about a month ago and boy oh boy did that make her sugar shoot thru the roof. I just baked pumpkin bread on Monday and same thing.

It sure can be confusing with all these different flours to try/buy where do you store it all at ?

[ostrich]

This thread might help.
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Ostrich :>--O==={

I lie below, you float above
In the pretty white ships that I am dreaming of

[The Edifying Conscience]

I just updated my 'storage procedures' in the link to which Os referred.

[daszycat]

Off to check it out.
Thanks