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.

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.

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.

"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...

"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...