White flour (all purpose flour) is made from wheat. Did you mean whole
wheat or whole grain flour? If so you may be interested to know that the
carbohydrate content of WW flour and AP flour is quite similar. You can get
the nutritional profile at:
at Fri, 26 Sep 2003 21:25:18 GMT in
, email@example.com (Anna)
I think both we (the newsgroup) and you could benefit from a clearer
definition of what it is you need to achieve. If the goal is to reduce carb
content over white flour, simply using whole wheat isn't going to help,
certainly not very much, because whole wheat flour, pretty much like nearly
any other whole grain flour, is mostly carbohydrate. The difference in
carbohydrate content between it and white flour is going to vary more
significantly by the specific type of wheat (i.e. the formulation) than it
is by whether or not it's whole wheat or not.
If the goal is to reduce the glycemic index (how much of a blood sugar
spike the food causes) of the flour, using whole wheat will help somewhat,
but again, the difference isn't night and day. It's about 100/95.
If you've decided that white bread is unhealthy because of the high level
of processing, then mentioning that you're on a low carb diet only adds
confusion, because it has nothing to do with the subject at hand. You just
want to eat fewer processed foods and with that in mind, using organic
whole wheat flour probably is the least processed of the flours. You could
get obsessive and grind flour for yourself from wheat kernels, if you
wanted. Still, an organic unbleached white flour is only slightly more
processed than an organic whole wheat flour. So the question comes down to
how far you want to go to minimize processing.
If you really are on a low carb diet, then having any wheat bread, in any
form, is probably a violation of the diet. What you'll need to use instead
is usually one of the legume flours, like soy or pea flour. These make much
more definite inroads into reducing the carb content. Gluten flour also has
very low carbs, although in a pie I don't think it would work well at all.
funny this lo carb thing came up....have a friend at work who does the
lo carb thing...
I think the purpose of wheat would be to use less processed
I am in fact trying tocome up with some sub desserts for her..and it
she is catering director and I am the bakery super. for a catering
co...and she loves the lemon bars.... but can't have them....
anyway...could you use possibly ground almonds and whiped egg
whites...folding the almonds into the meringue and pressing it into the
pie shell and baking it for a crust...I know it ain't pie dough..or you
might be able to make a short crust with the wheat and sugar sub and
butter and egg white??/ not sure on that but if it works hey yippee for
us all who are doing or trying to help those doing the lo carb thingy...