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#1
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Whole wheat flour and the pasta maker
If I used my pasta maker to roll sheets from whole wheat flour mixed
with water, could I use this as skins to make, for example, steamed vegetable dumplings or even pizza crust? Would this be in the spirit of low-carb eating? Wouldn't this also be a way of making whole wheat pasta? It would certainly be cheaper than store-bought pasta. |
#2
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Whole wheat flour is not low carb.
Jennifer Gary wrote: If I used my pasta maker to roll sheets from whole wheat flour mixed with water, could I use this as skins to make, for example, steamed vegetable dumplings or even pizza crust? Would this be in the spirit of low-carb eating? Wouldn't this also be a way of making whole wheat pasta? It would certainly be cheaper than store-bought pasta. |
#3
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Whole wheat flour is not low carb.
Jennifer Gary wrote: If I used my pasta maker to roll sheets from whole wheat flour mixed with water, could I use this as skins to make, for example, steamed vegetable dumplings or even pizza crust? Would this be in the spirit of low-carb eating? Wouldn't this also be a way of making whole wheat pasta? It would certainly be cheaper than store-bought pasta. |
#4
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"Gary" wrote in message ... If I used my pasta maker to roll sheets from whole wheat flour mixed with water, could I use this as skins to make, for example, steamed vegetable dumplings or even pizza crust? Would this be in the spirit of low-carb eating? Wouldn't this also be a way of making whole wheat pasta? It would certainly be cheaper than store-bought pasta. It might be depending on what plan you are following. buying such items may allow you to buy and consume small amounts so as to keep within your carb levels. It may be hard to make small amounts yourself and you might feel compelled to finish and not waste the stuff. An alternative might be to freeze it. In one particular recipe I make I use 1/2 whole grain wheat flour and 1/2 soy flour or low carb bake mix as a crust for some bars. I portion and freeze them individually so I consume them occasionally. Since whole wheat pasta is easily found and there are good lc alternatives for me such as dreamfields I wouldn't be making whole wheat pasta. I like the idea of vegetable or meat dumplings. Chinese style jiao zi such as xiao long bao. That might be worth experimenting and there are no commercial alternatives that I'm aware of. Sid... |
#5
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"Gary" wrote in message ... If I used my pasta maker to roll sheets from whole wheat flour mixed with water, could I use this as skins to make, for example, steamed vegetable dumplings or even pizza crust? Would this be in the spirit of low-carb eating? Wouldn't this also be a way of making whole wheat pasta? It would certainly be cheaper than store-bought pasta. It might be depending on what plan you are following. buying such items may allow you to buy and consume small amounts so as to keep within your carb levels. It may be hard to make small amounts yourself and you might feel compelled to finish and not waste the stuff. An alternative might be to freeze it. In one particular recipe I make I use 1/2 whole grain wheat flour and 1/2 soy flour or low carb bake mix as a crust for some bars. I portion and freeze them individually so I consume them occasionally. Since whole wheat pasta is easily found and there are good lc alternatives for me such as dreamfields I wouldn't be making whole wheat pasta. I like the idea of vegetable or meat dumplings. Chinese style jiao zi such as xiao long bao. That might be worth experimenting and there are no commercial alternatives that I'm aware of. Sid... |
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