by Donna Reish
A reader recently asked me how she could convert low carb recipes into low fat ones and low fat recipes into low carb ones. She had gotten advice from her doctor to lower some of her lab numbers by eating more low fat foods. While I did once lose eighty pounds eating low fat, I am not a medical professional and do not have background in nutrition to the extent of knowing that the cholesterol in this food causes this or this saturated fat causes that. But I have been on enough diets in my nearly forty years of adulthood to know a few tricks for low fat and low carb! ? So here are some tips for her—or others who want to lower carbs in their low fat recipes or lower fat in their low carb recipes.
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by Donna Reish
Do you remember when you opened your first cookbook or recipe box as a child? Remember how confusing it was to try to determine the difference between t for teaspoon and T for tablespoon? Do you remember asking your mom or grandma over and over again ….which sugar is confectionary and which is granulated? How about all purpose vs self-rising flour? Entering the low carb cooking and baking arena can be just like starting completely over again as a young chef! Everything seems foreign. Everything is new. Everything is confusing. So where does a “young-at-heart” chef start?
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by Donna Reish
In my four years of low carb baking and cooking, I have tried them all. Some have turned out great. And some not so great. Baking with low carb “flours” can be challenging. They just don’t act like the flours we are used to baking with. They don’t taste like them either! So what do you do with almond flour, coconut flour, flax, oat fiber, and more? Which low carb flours are truly low and which are not? What about incorporating other flours together to make a more acceptable-to-family flour mix or flour blends?
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by Donna Reish
INTRODUCING MY DOUGH BABY
I make many low carb “doughs” and “batters.” I don’t mind a cream cheese and mozzarella biscuit. I actually love breakfast sandwich fillings or jam on my “Not So Oopsie” rolls. (And they’re also good made into “cream cheese danishes”!) I like my crepe recipe—both savory and sweet. But oh for yeast dough! And even more oh for low carb yeast dough…and low carb rolls, low carb pizza dough, low carb cinnamon rolls and more—made out of more “real tasting” flours!
I’m not a fan of some of the doughs available for low carb or healthy bakers. I don’t like trying to pass off a “quick bread” (i.e. in a mug) or with flax and oat fiber as a bread. I don’t like the feel on my teeth (okay, they make me cringe a little) of doughs that are primarily made of cheese (or the flavor or the fat and calorie content!). And I really don’t like the taste of psyllium husk in a batter.
Yes, those doughs and batters are extremely low carb (often low carb/high fat/super calorie dense), which makes them ideal for keto situations. But I haven’t enjoyed them too much.
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