| Angi@bs
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ok, so here it goes.... I normally use regular white flour to "bread" vegetable stews...now I know that is not allowed,especially in phase 1,so my question is: is it ok to use soy flour instead of regular flour? It has only a couple of grams of carbs, but a lot of fat..so would it be better to trade carbs for fat, or could I use another "flour" instead of soy?
thanks! |
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Wed May 21, 2008 9:36 pm |
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| ladybugnessa
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we don't count carbs on this plan
NO flour is used in phase 1 not even soy flour or bean flour
in phase 2 you can use whole wheat flour. |
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Wed May 21, 2008 9:42 pm |
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| RedRox
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| I'd probably try some flaxmeal. It's allowed in P1 and it seems to soak up moisture. Or if your vegetable stew contains any beans, maybe try using a hand blender to blenderize some beans into the liquid to provide body and thickness. |
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Wed May 21, 2008 11:20 pm |
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| rhales199
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| I've heard of people using arrowroot in place of the flour in soups, that would make it P1 friendly. |
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Thu May 22, 2008 5:27 am |
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| Angi@bs
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| thanks so much!!!!!! :wink: |
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Thu May 22, 2008 9:39 am |
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| Magna
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BTW, people use arrowroot for thickening, not for breading. I assume that's what you are looking for.
:) |
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Thu May 22, 2008 4:10 pm |
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| TeeniBikini
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RedRox wrote: I'd probably try some flaxmeal. It's allowed in P1 and it seems to soak up moisture. Or if your vegetable stew contains any beans, maybe try using a hand blender to blenderize some beans into the liquid to provide body and thickness.
Ummm, Red? Are you related to Dubya, by chance? |
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Thu May 22, 2008 6:36 pm |
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| Angi@bs
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Arrowroot...never heard of it yet ;) but yes I actually mean thickening the stock or soup...
thanks again! |
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Mon May 26, 2008 11:03 am |
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| rushsmom
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| Try ground pork rinds. I buy a bag of plain (not BBQ) pork rinds and throw them in the food processor (blender would also work) with cajun seasoning. I keep the blade turning until they're the consistency of corn meal. Use that for breading of any meat, and any vegetable. It is fabulously good. I bread all my chicken with this, and it comes out tasty and crispy. Everyone who's had it loves it - even a very fussy daughter who didn't know what she was eating. |
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Tue May 27, 2008 8:11 pm |
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| DebbyC
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except that pork rinds are not a recommended SBD food....specifically on the foods to avoid list.
A good sub for breading could be a mix of ground flax and parmesan, or ground nuts and parmesan - both work well for baking and are acceptable in p1...then in p2 you can use ww bread crumbs or ww flour
But I have to ask this question....what do you bread in vegetable soup? |
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Tue May 27, 2008 8:28 pm |
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| recipelover
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Quote: Try ground pork rinds.
Sorry, but these are not allowed at all on South Beach. They would be allowed on Atkins, but this isn't a carb counting diet. I know that on Atkins or 1 carb diets, they are a good choice, but that isn't true for us. |
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Tue May 27, 2008 8:28 pm |
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| ladybugnessa
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| in P2 I use ground oatmeal... make oat flour... in my mini food processor. |
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Tue May 27, 2008 9:11 pm |
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| DebbyC
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| good idea Nessa |
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Tue May 27, 2008 9:23 pm |
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