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Low-carb flour is made from nuts, seeds, or legumes, which have fewer carbohydrates than wheat and grains. However, they are higher in fat and may cause allergic reactions. The flour behaves differently in baking and cooking, so experimentation is necessary. People with allergies to soy, peanuts, or tree nuts should avoid this flour.
Low-carb or low-carb flour is similar in function to regular flour, but the source of the flour is different. Most flour comes from wheat and grains, but low-carb flour typically comes from nuts, seeds, or legumes, which account for the least amount of carbohydrates. As a trade-off, most of these sources are higher in fat, which can be a problem for some people. The amounts of protein, fat, and carbohydrates are different from ordinary flour, so this flour typically behaves and acts differently than ordinary white flour. One potential problem is that this type of flour is made from many common allergens, so people with certain food sensitivities could get sick from using this flour.
Regular flour is made from wheat and grains, both of which have high amounts of carbohydrates. To produce a similar flour with fewer carbohydrates, different sources are used – sources considered low in carbohydrates. These sources typically include nuts such as almonds and walnuts, seeds such as flaxseeds, and legumes such as peanuts and soybeans. Wheat can also be used as a low-carb flour, but only if the section of the grain containing the protein and nothing else is used.
While these sources have lower carbohydrates, they typically have a higher fat content. For example, most nuts are high in fat calories, although most of them are good fats such as monounsaturated and polyunsaturated varieties. If someone is looking to cut back on their fat and carb intake, it might be a good idea to look into low-carb flour varieties that are also low in fat, such as soybean meal.
Many people are used to how white flour works, but when they try to bake or cook with low-carb flour, they will most likely notice some differences. Depending on the source of the flour – and how many carbohydrates, fat and protein calories it has – the flour may react differently. For example, high-protein flour may clump more easily; the flour can also brown or burn faster than regular flour. This means cooks and bakers may have to experiment with flour to learn how it works.
One of the biggest problems with low-carb flour is that it’s typically made with common allergens, so sensitive people can get sick from using it. Some of the more common allergies include soy, peanuts and tree nuts, all of which are used to make these flours. People who have such allergies may be better off using plain white flour so they don’t get sick and find another way to cut back on carbs or look for a different flour source that doesn’t include their allergen.
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