Carb-related subsitute question....

K

karenupstateny

Active member
I know that flour from grains are out during phase 1, but I'm wondering about things like chickpea flour? I'm going to try making the zucchini blinis for some salmon & am wondering if I'm self-defeating by substituting chickpea for regular flour? Any thoughts? Any great websites for a more in-depth list of "good" vs. "bad" carbs re: SB?

Thanks! -Karen (Judy in Mass' kid)

http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=20705

 
I agree with Nan. with only 1/3 cup in the entire recipe you could get away with it.

the amount of wheat flour you would get in a serving size is almost nothing. also, chickpea flour probably doesn't have enough gluten, if any, to have the binding affect the flour has. wheat is not my friend but I know I could get away with a few of these with no ill effects.

thanks for linking, the recipe sounds really good!

 
You are on the South Beach, Karen? If so, yes, a little self-defeating

I found that I had to stop thinking of creative meals on phase one and just do what they said in order for it to work right. Phase two allows you much more freedom. You could easily make these blinis in the phase two diet. I'm sure it won't clobber you to eat a blini made with chickpea flour but if you are going for the 12 lbs in 2 week goal it might slow you down a little. Chickpeas have a glycemic index of 47 which is high.

Good luck to you

 
I agree with the others that the chickpea flour wouldn't hold the pancakes together...

This is a very loose mixture with just enough flour. I love this recipe and I'm glad you want to try it but if flour is out for now it may have to wait.

You could adapt the ingredients into a frittata or a souffle omelet and top with the salmon, cream and dill.

 
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