Using Alternative Ingredients for Grain Free, LC recipes

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Ever wondered what to use in low carb baked goods or why an ingredient is used or what ingredients combine well with others? Or, you find a recipe that looks and sounds fantastic, but you’re missing an obscure ingredient and you’re wondering if you can make a substitution so that you don’t have to buy more strange ingredients that seem available only online.

In this video I give a very basic review of what ingredients I keep on hand and how I combine alternative ingredients to make low carb recipes.

Please let me know what questions you have after you’ve watched, and I’ll try to answer them as best as I can.

You can also read about using alterative flours at my blog:
http://lifewithbutter.com/2015/08/07/using-alternative-ingredients-grain-free-low-carb-recipes/

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Comments

Kristina Seleshanko says:

This is really helpful. Thank you!

6862211 says:

Thank you! You always have great information!!

Judy Reynolds says:

I have made Awesome whole milk yogurt in my instant pot!! Come out perfect Every time!

*Lolo * says:

try kakato sweetner by silver fern

Shannon Garrett says:

I completely understand your reluctance to buy the almond milk beverages from the store! There are so many with junk! You're the guru of the diy recipes, so maybe you've tried this before but you might check out this video of how to make your own nut milks at home. I'm a big fan.
https://youtu.be/-NDLXKbavAI

Also, for coconut milk, I love to get the kind that comes in a can over a box, though it can be hard to find in some areas. I get mine a case at a time from my local Asian market because I use a lot. The single best brand of coconut milk, IMHO, is CHAOKOH. It has no added sugar, only one or two added ingredients and the best part- it's usually about 75% coconut solids, so very high fat content. I love to put it in coffee since I'm dairy free.

Thanks for all your wonderful videos! Can't wait to try some of these awesome recipes!

berighteous says:

I have a 5lb bag of coconut flour and I don't know what to do with it. Where do you get Oat Fiber? Looked all over here, including Natural Grocers, who carry all the other stuff, and they hadn't heard of it.

Ruth 875 says:

Dear Kristie, thanks for the useful information! !! Hugs.

Mif M says:

do you have a pound cake recepie?

mp1016 says:

Oh no! Your blog link isn't working anymore! =( I had questions about substituting flours in recipes. I found a recipe that calls for 1/4 cup tapioca flour, which is very carby, but I don't know how I could possibly substitute it. I know it's there to create the soft fluffy texture (this is a recipe for flatbread) but I don't think coconut flour will work. Should I try a mix of oat fiber and glucomannan? or maybe psyllium husk?

Rachel Hoff says:

What can I use instead of almond flour…I'm allergic to almonds? Also, I tested sensitive to egg whites…I still eat eggs, but I'd rather not add more egg white to something. I'm not eating whey right now because I tested sensitive and also I read that it spikes the insulin. Basically, according to food sensitivity testing, I can't have any dairy or egg products except cheddar cheese, egg yolk, mozzarella cheese, and yogurt. I'm also allergic to peanuts and sensitive to cashews….

JezaGaia says:

Thank you , very informative and helpful video :)

A question :
Do you think it's possible to replace completely coconut flour by oat fiber in a recipe ?
 I know coconut is very healthy and perfect for keto but I can't stand the taste and I usually get migraines after I eat eat it specially in conjunction with cocoa, so any chocolate chip/coconut flour cookie is out of the question for me.
I also have problems with almond flour though I can use the almond butter, at least at the moment.

I'm also trying to find a low carb substitute for some french "cookies" called Palets Bretons that are made of flour, butter (salted) eggs some extra salt depending how salty your butter is(I know it seems strange but think salty caramels it's the same principle) and sugar.

It's not a bad recipe to convert to keto I think : I can use erythritol instead of sugar, butter and eggs are perfect but the flour … Coconut is out for me, almond would give it a nice texture but last time I tried making a cake with almond flour + butter I had a migraine for 3 days so it's out and like you I don't like flax seed meal so I was thinking oat fiber maybe ? Would that work if I add extra butter or eggs .. or both :p to "soften" it ?

Original recipe would be this :
225gflour
150g butter
1 pinch of salt
125g of sugar (now that I'm used to eat without sugar this would be too much so probably around 50 g of erythritol, a bit more if the batter isn't sweet enough)
1/2 teaspoon of vanilla extract
1 egg

If you can I would love your input on this idea 😀

Edit : Oh and about hazelnut I don't know if you can find it but here in France we have hazelnut butter, just like almond or peanut butter so for a nutella like keto product you can imagine it gives the best results 😉
And if you want an easy to make , healthy almond milk you can just use your blender to mix almond butter and water. It also allows you to give it the taste/texture you prefer.
I usually go for 4 or 5 tablespoons of almond butter in my smoothie shaker and add water up to the 10 oz mark.

Jeepgurl says:

As a chemist that tries to understanding the principles of ingredients, knowing this information was very helpful!  You are the bomb!

Stephany Sanders says:

Thanks for the super useful tip of turning heavy cream into buttermilk!

Judy Carter says:

Thank you so much for this info! What a $ saver! I do have a question, though, about alternative flours for making quick gravies. I've seen your video for sausage gravy using creme cheese, which looks so delish, but is there a quicker alternative flour you've ever used that you like for gravy making?

Sherry Headley says:

I'm very new to LCHF and I notice most Keto plans mention Almond milk but I personally use Cashew milk. Is there a reason why Cashew milk is never mentioned?

Rachelle Meyer says:

Very informative and so helpful.  Thanks so much.

Alice Bedwell says:

Grea info TY!

Karon Sluder says:

Do you need to keep pork dust in the refrigerator?

Rachel Flores says:

Thank you so much for taking the time to explain the "why" behind the different ingredients. All of your videos are wonderful and very much appreciated!

Nicole Frias says:

Excellent info!! Really awesome reviews and will save me some bucks! I just started this way of eating recently and have been researching my butt off to find some staples I can purchase to make life easier with work and little ones my life is super busy… My favorite quote you said "If I can eat this and still lose weight…. then I can do this" Love that!

Birdy Meehan says:

do you make your own salad dressing and do you have a recipe. thanks

Birdy Meehan says:

Where do you buy all your flours?

Peggy Ramp says:

Kristie do you have a FB page too??

Peggy Ramp says:

Wow! Lots of great info….that is a must watch again video! Thanks

Smallpotato1965 says:

You can find psyllium husk (and xylitol, erythritol etc etc) on iHerb dot com. If you are a first time customer, you can get a discount up to ten dollars if you use my discount code LBG165

patricia Scott says:

Really good video. Where do you get oat fifer and hazelnut flour? Thanks

SharpieNail Art says:

You've been a Busy Bee since I've been away from Youtube . Glad you've gotten more subscribers :)  You always have a nice way you explain things out in detail .

mary harvold says:

Please give up your salt for seasalt

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