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Post by robsiew on Oct 23, 2014 15:48:21 GMT -5
I am brand new to this plan as well as this board. I've been following THM for 3 weeks now and am feeling so much better! I am gluten free because of a severe allergy. I also cannot tolerate oats of any kind (even gf oats!)
I'm looking for a replacement flour (or combo of flours) that I could use in the trim healthy pancakes? I made them once, just to see if it was my imagination and that **maybe** THIS time I could tolerate oats, but alas.... they made me sick (but they were so light and yummy!). Is there any gf flour/nut combo I could use to replicate the yumminess of these pancakes as well as substitute for pan bread? I tried coconut flour. Way too dense. I'm thinking a coconut flour/almond flour??? Flax in there too?
Also, if you haven't already add a little maple extract to your pancakes.... it's so yummy!
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Post by Blessed Beyond Measure on Oct 23, 2014 17:07:33 GMT -5
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Post by robsiew on Oct 24, 2014 7:56:13 GMT -5
Thanks for the idea! I was hoping there would be an E sub as I find it SO easy to create S meals, but struggle with E! I'll keep this one in mind though when I'm craving pancakes! :-)
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Post by rebekahrl on Oct 24, 2014 11:19:54 GMT -5
You could try quinoa flour.
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Post by robsiew on Oct 25, 2014 6:34:16 GMT -5
You could try quinoa flour. Just grind quinoa? Hmmmm.... I will give that a try! Thanks!
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Post by rebekahrl on Oct 25, 2014 13:49:49 GMT -5
That's what I would try. Let me know if you do. I may try it, too. :-)
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Post by robsiew on Oct 27, 2014 13:21:58 GMT -5
That's what I would try. Let me know if you do. I may try it, too. :-) I tried Quinoa... it worked okay... I would try it again at a lower temperature. It seems to burn very easily leaving a scalded taste to the pancake. Not sure if the lower temp would work well for pancakes... I will experiment again soon!
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Post by steffanie3 on Oct 28, 2014 11:53:34 GMT -5
I was going to suggest quinoa flour too Quinoa does have a more distinct flavor than oats would, one lady bakes her flour a while at a low temp to help with that. You might try a waffle iron, I love it for THM pancakes because ours is really non-stick so it just needs a tiny bit of oil if any.
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Post by robsiew on Oct 29, 2014 18:59:18 GMT -5
I was going to suggest quinoa flour too Quinoa does have a more distinct flavor than oats would, one lady bakes her flour a while at a low temp to help with that. You might try a waffle iron, I love it for THM pancakes because ours is really non-stick so it just needs a tiny bit of oil if any. Our waffle iron died... have to get another! What kind do you have? Do you really like it? I will try baking the quinoa.... worth a try! Thanks!
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Post by bekahm on Nov 13, 2014 23:31:15 GMT -5
You can use oat fiber. OR You also can use raw unsalted sunflower seeds and grind them up to make a flour like texture.
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