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Is Almond Flour Safe For Diabetics?

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Go Low Carb With Almond Flour

In my efforts to cut carbs I have decided that I need to not only tackle the sugar, but the flour as well. To be truly low carb, finding ways around that is what makes a snack truly safe for me. I make my own almond milk, and always have the pulp left over. I dehydrate that and pop in in the freezer. Then after that I run it through a sieve to refine it. My corse stuff I use in granola and the finer flour I use in baking. Here are some interesting factoids on almond flour that might be of interest. Nutrition Info (100g) Almond flour = 21.94 g protein, Wheat flour = 9.71g Almond flour = 19.44 g carbs, Wheat flour = 76.22 g Almond flour = 10.4 g fiber, Wheat flour = 2.4 g Almond flour = 687 mg Potassium, Wheat flour = 149 mg Almond flour = 275 mg Magnesium, Wheat flour = 25 mg Almond flour = 216 mg Calcium, Wheat flour = 20 mg Almond flour = 3.72 mg Iron, Wheat flour = 1.26 mg On the glycemic index almond flour comes in under 1, while wheat flour comes in at 71. What a huge difference. My experiments are on! I just made some great oatmeal with almond flour cookies. They were great and even those who don't need the low carbs were very impressed and loved them. As I work them out, I wi Continue reading >>

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Popular Questions

  1. profcurt

    Best flour for Type 2?

    I am just wondering what are opinions on the best flour for type 2 diabetics to eat or what people have had success/failure with?
    Can alternate flours be substituted measure for measure or should there be adjustments made. For example, if a recipe calls for a 1 cup of white flour and I was using an alternate flour what might the adjustment be?
    Thanks Curt

  2. CalgaryDiabetic

    Originally Posted by profcurt
    I am just wondering what are opinions on the best flour for type 2 diabetics to eat or what people have had success/failure with?
    Can alternate flours be substituted measure for measure or should there be adjustments made. For example, if a recipe calls for a 1 cup of white flour and I was using an alternate flour what might the adjustment be?
    Thanks Curt
    Grain flours are mostly starch which is pure instantaneous blood sugar. Look at Jeanne Wagner post see uses something called almond flour that is diabetic friendly like almonds are.

  3. goldensun

    There are several flours you could use. However, none of them act exactly like regular flour. Almond flour, soy flour and coconut flour are a few. They don't have gluten, which means they won't rise like regular flour. Some receipes call for the addition of wheat gluten to help with the rise. You may wish to look for low carb receipes that use the alternate flour rather than trying to substitute one of these for wheat flour.

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