Low-carb bechamelle sauce ?

On Tue, 17 Aug 2004 00:03:12 +1000, J. David Anderson
wrote:

jamie wrote:
Hueyduck wrote:

Hi everyone,

I wondered if any of you had found an alternative to bechamelle (a
simple sauce made with 3 tablespoon of butter, a tbs of flour and 1/2
l of milk, plus pepper and muscade).
Replacing milk with water is something that can be done, but for the
flour? I know a tbs of flour isn't much, but adding 30g of carbs just
for that...


A tablespoon of (all-purpose) flour is 6g carb, not 30.

No it isn't.

Broth would be tastier than subbing water for milk.

Once again, Fitday, using the FDA database, lists a tablespoon of flour
(15gms) as 11.4 grams of carbohydrate, not 6.

The nutrition panel on a couple of varieties I have here list wheat
flour the same as Fitday and cornflour, the flour most commonly used as
a thickening agent, also as containing 11.5 grams of carb.

A heaped tablespoon, the amount you might normally use to thicken a
small sauce or gravy portion, would go pretty close to 25-30 grams of
carb.

It is no wonder so many of you have limited success with your diets if
you allow errors regarding calorie or carb content like this to creep
into meal planning. Not much point in counting carbs if your count is
out by double the correct amount.


Regards

David



So, an addition from 6 to 11.4 grams of carbs is going to bloat us out? I
don't think so. Plus, if a tablespoon is 11.4 grams, 30 grams would be
almost triple the amount. How does one heap a tablespoon and end up with
triple the amount? Diets don't fail for a few grams of carbs.

--
Bob in CT
Remove ".x" to reply

You are the one apparently having a problem using FitDay. FitDay lists 1
tablespoon (1/16 of a cup) of white flour as 6g net carbs.
And how are you determining your weights for these things? Did you weigh 1
tablespoon of flour? In other posts, you gave fluid volumes a weight as
well. How did you determine the weight of those fluids? Why would you?
Again, you are the one not using FitDay or the USDA database correctly.

on Tue, 17 Aug 2004 00:03:12 +1000, "J. David Anderson"
wrote:

Once again, Fitday, using the FDA database, lists a tablespoon of flour
(15gms) as 11.4 grams of carbohydrate, not 6.

The nutrition panel on a couple of varieties I have here list wheat
flour the same as Fitday and cornflour, the flour most commonly used as
a thickening agent, also as containing 11.5 grams of carb.

A heaped tablespoon, the amount you might normally use to thicken a
small sauce or gravy portion, would go pretty close to 25-30 grams of carb.

It is no wonder so many of you have limited success with your diets if
you allow errors regarding calorie or carb content like this to creep
into meal planning. Not much point in counting carbs if your count is
out by double the correct amount.

-----
Bev

You are the one apparently having a problem using FitDay. FitDay lists 1
tablespoon (1/16 of a cup) of white flour as 6g net carbs.
And how are you determining your weights for these things? Did you weigh 1
tablespoon of flour? In other posts, you gave fluid volumes a weight as
well. How did you determine the weight of those fluids? Why would you?
Again, you are the one not using FitDay or the USDA database correctly.

on Tue, 17 Aug 2004 00:03:12 +1000, "J. David Anderson"
wrote:

Once again, Fitday, using the FDA database, lists a tablespoon of flour
(15gms) as 11.4 grams of carbohydrate, not 6.

The nutrition panel on a couple of varieties I have here list wheat
flour the same as Fitday and cornflour, the flour most commonly used as
a thickening agent, also as containing 11.5 grams of carb.

A heaped tablespoon, the amount you might normally use to thicken a
small sauce or gravy portion, would go pretty close to 25-30 grams of carb.

It is no wonder so many of you have limited success with your diets if
you allow errors regarding calorie or carb content like this to creep
into meal planning. Not much point in counting carbs if your count is
out by double the correct amount.

-----
Bev

Skaught wrote:

Would cream work in place of butter?
Thx for the advice, but actually, I used water and muscade+pepper, this
was quite good.

In place of flour, you can use Xantham gum. You can find it at a
health food store. A little goes a long way, so don't use as much as
flour would call for. It takes some heat to properly dissolve it. I
thickens a bit like corn starch.

I will try it out.Thx again

Huey

Skaught wrote:

Would cream work in place of butter?
Thx for the advice, but actually, I used water and muscade+pepper, this
was quite good.

In place of flour, you can use Xantham gum. You can find it at a
health food store. A little goes a long way, so don't use as much as
flour would call for. It takes some heat to properly dissolve it. I
thickens a bit like corn starch.

I will try it out.Thx again

Huey

In article ,
(Skaught) wrote:

(jamie) wrote in message
...
Hueyduck wrote:
Hi everyone,

I wondered if any of you had found an alternative to bechamelle (a
simple sauce made with 3 tablespoon of butter, a tbs of flour and 1/2 l
of milk, plus pepper and muscade).
Replacing milk with water is something that can be done, but for the
flour? I know a tbs of flour isn't much, but adding 30g of carbs just
for that...

A tablespoon of (all-purpose) flour is 6g carb, not 30.
Broth would be tastier than subbing water for milk.

Would cream work in place of butter?

Why substitute the butter?

I would suggest heavy cream/water in a 1:1 mix for the milk. Otherwise,
go ahead and follow the original recipe. One T of flour isn't much carb.

Priscilla

In article ,
(Skaught) wrote:

(jamie) wrote in message
...
Hueyduck wrote:
Hi everyone,

I wondered if any of you had found an alternative to bechamelle (a
simple sauce made with 3 tablespoon of butter, a tbs of flour and 1/2 l
of milk, plus pepper and muscade).
Replacing milk with water is something that can be done, but for the
flour? I know a tbs of flour isn't much, but adding 30g of carbs just
for that...

A tablespoon of (all-purpose) flour is 6g carb, not 30.
Broth would be tastier than subbing water for milk.

Would cream work in place of butter?

Why substitute the butter?

I would suggest heavy cream/water in a 1:1 mix for the milk. Otherwise,
go ahead and follow the original recipe. One T of flour isn't much carb.

Priscilla

In article ,
"J. David Anderson" wrote:

jamie wrote:
Hueyduck wrote:

Hi everyone,

I wondered if any of you had found an alternative to bechamelle (a
simple sauce made with 3 tablespoon of butter, a tbs of flour and 1/2 l
of milk, plus pepper and muscade).
Replacing milk with water is something that can be done, but for the
flour? I know a tbs of flour isn't much, but adding 30g of carbs just
for that...


A tablespoon of (all-purpose) flour is 6g carb, not 30.

No it isn't.

Broth would be tastier than subbing water for milk.

Once again, Fitday, using the FDA database, lists a tablespoon of flour
(15gms) as 11.4 grams of carbohydrate, not 6.

A tablespoon is 1/16 of a cup. One cup of wheat flour white all-purpose
on fitday is 65.39 grams of carb. Divide that by 16 and you get 5.96
grams per level tablespoon.

Priscilla

In article ,
"J. David Anderson" wrote:

jamie wrote:
Hueyduck wrote:

Hi everyone,

I wondered if any of you had found an alternative to bechamelle (a
simple sauce made with 3 tablespoon of butter, a tbs of flour and 1/2 l
of milk, plus pepper and muscade).
Replacing milk with water is something that can be done, but for the
flour? I know a tbs of flour isn't much, but adding 30g of carbs just
for that...


A tablespoon of (all-purpose) flour is 6g carb, not 30.

No it isn't.

Broth would be tastier than subbing water for milk.

Once again, Fitday, using the FDA database, lists a tablespoon of flour
(15gms) as 11.4 grams of carbohydrate, not 6.

A tablespoon is 1/16 of a cup. One cup of wheat flour white all-purpose
on fitday is 65.39 grams of carb. Divide that by 16 and you get 5.96
grams per level tablespoon.

Priscilla

In article ,
Priscilla Ballou wrote:

A tablespoon is 1/16 of a cup. One cup of wheat flour white all-purpose
on fitday is 65.39

Typo! 95.39

grams of carb. Divide that by 16 and you get 5.96
grams per level tablespoon.

Priscilla