Since I published my two low carb flour mixes, I have gotten questions concerning when to use each one, etc. So until I get the dozens of recipes up that go with each mix, I thought I would write a general post about the mixes, direct you to some recipes using them, etc. So this post will detail more about my Very Low Carb Flour Mix and my Sprouted Low Carb Flour Mix!
First of all, check out the handy chart that shows carb counts in each of my flour mixes as well as other low carb (and non low carb) flours.
Here’s a handy list about my two flour mixes:
Very Low Carb Flour Mix
1) Great alternative for almond flour, coconut flour, or other low carb combination
2) Dilutes the flavors of the low carb flours so you don’t taste one specific one over the others
3) Has lower fat count than almond flour alone and lower carb count than coconut flour alone
4) Is more user-friendly in substituting for “regular” flours than any one low carb flour
5) Is great for crusts, cookies, bars, breading, muffins, quick breads, and more
6) Does not work for yeast products as it is missing gluten, which causes baked goods to rise (in substituting, if a recipe calls for almond flour, you can use this mix)
7) Is “very” low carb because of the very low carb products that are used to make this mix
8) Is lower in calories than almond flour
Click here for the Very Low Carb Flour Mix recipe!
Sprouted Low Carb Flour Mix
1) Great alternative for times you want to make yeast products or want something to be low to moderate in carbs but want people who are “very low carb flour” skeptics to enjoy it too
2) Has a lower fat count than almond flour and slightly higher carb count than coconut flour
3) Is super user friendly in low carb and regular recipes
4) Is great for everything, including yeast products and thickening
5) DOES work for yeast products—though you will need to experiment (see my “Crescent Roll Dough” recipe for ideas)
6) Is low/moderate in carbs (wayyyy lower than most wheat or white flour combinations…much closer to coconut flour in carb count) because of the diluting of the higher carb products
7) Is lower in calories than most
Click here for the Sprouted Low Carb Flour Mix
Here are some uses for each of these mixes. Click or tap on the images below to view the recipes:
![Incredible Chocolate Cake [Low Carb, Gluten Free, Sugar-Free, THM]](https://farm4.staticflickr.com/3756/32795861891_4cde200ac8_z.jpg "Incredible Chocolate Cake [Low Carb, Gluten Free, Sugar-Free, THM]")
And you can visit my Healthy Mixes page for even more great recipes using these flours!
P.S. What recipes would you like to see using either of these mixes? I have probably already been testing it! 🙂
Can almond flour and sprouted wheat flour be combined to help reduce the carb count? Maybe additional wheat gluten to improve texture.
Martha,
Yes, I do this all the time! Not only does it give an average of the two mixes’ carb content, but it also makes it more acceptable by those who are not used to eating low carb baked goods. Another, less expensive option, is to mix the sprouted flour mix with just almond flour. If you did this half and half, you would average 28 carbs per cup…not much more than coconut flour by itself but a much more acceptable taste and texture for non-low carbers!
I’m new to this so kind of confused. I haven’t tried any of these flours yet. You had commented on baked goods not having as much rise so they had a denser texture than regular yeast products. Could a person add a little more yeast or would this throw the flavor off?
Wondering your thoughts. Not ready to bite the bullet and buy that expensive sprouted flour, but I’d like to get practice at these recipes. I have normal low carb stuff on hand wheat gluten, xanthan gum, almond flour, coconut flour, etc. Thinking about trying your recipes and subbing white wheat flour for the sprouted white and hard red wheat flour for the sprouted red. Just to get a feel for it and see how my kids like it. I wouldn’t be able to eat the results, it would be too high carb.
But as it stands, I buy wheat and grind it into flour. Eventually I want to sprout my own wheat, dehydrate, and then grind it so I can have sprouted flour at a much lower cost.
So do the sprouted flours you buy work very much the same as their non-sprouted much higher carb counterparts?
trying to LOWER carb intake and still enjoy bread. Going to try your Very Low Carb Flour Mix. Can this mix be used in place of AP Flour in regular recipes?