I heard on a Raleigh radio station from a dj who has lost 70 lbs. eating L/C that a new product is coming out in August which is no carb flour. He said folks who have never low carbed don't like it but that those of us who do, really are excited over it.

I don't know if this is the same product or not, but I saw on the news about a line of low-carb products that are going to be available in North America soon that are created by an Italian weight-loss doctor. I don't know if they will be avaliable retail, but the website is http://www.liteflour.com - though at this point they're "coming soon"

In the news story they showed some of the products - flour, pasta, rice and a couple other things. They taste tested them and the reaction was mixed.

Just thought I'd let you all know. www.liteflour.com

Dear Zoom

I noticed that it's being marketed by a UK firm - does this mean HOPEFULLY that it will be available in the UK too?

(says she who is annoyed that we get left out of so many of the low carb products available in North America... I'm having to get my mother to bring Splenda over by the case when she visits me from Canada next week!)

I am not missing bread a LOT, but would love something to make toasted cheese sandwiches in my sandwich maker with (other than just roasting the cheese!)

I'll check the site in, oh, about 5 hours...

Thanks for the update!
Dawn

I couldn't find any nutrition information on their site, so I emailed them asking if they were going to furnish it.

Carb-free can be said of anything if the quantity is small enough.
Not that I'm skeptical or anything....

I just got a response from the email I sent...
----- The following addresses had permanent fatal errors -----
<questions~liteflour.com>
(reason: 551 Bad Recipient)

----- Transcript of session follows -----
... while talking to mail.liteflour.com.:
>>> RCPT To:<questions~liteflour.com>
<<< 551 Bad Recipient
550 5.1.1 <questions~liteflour.com>... User unknown

Hopefully, it's just that they don't have all the bugs out yet.

I have a few lowcarb cookbooks and they all require different flour alternatives. One require WHEY PROTEIN POWDER, an other SOY PROTEIN ISOLATE, an other VITAL WHEAT GLUTEN and finally another book require ALMOND FLOUR (besides some books asking specifics as Carbolite Baking Mix or Atkins Bake Mix)

My question is : do you think I can use only one of those mentioned above instead of buying all of them? What are your experiences in dealing with several different recipes to substitute flour?

Thanks for your input

N.B. I am from Canada so I can only have access (online shopping in Canada) to Atkins Bake Mix and Whey protein powder. Pretty limited

I think it would depend on the recipe. Each of those "flours" has a different texture. Some are suitable for one recipe; some for another.

I actually use flaxseed meal more than any of the other "flours" because it is the lowest carb "flour" I've found and has other health benefits.

For the best results, you should use what the recipe asks for. Each of them provide a different texture to whatever is being made. Usually you need a combination of them for the best results.

Karen

Last year an Italian doctor (?) made quite a media splash by announcing a low (or zero) carb flour - made from wheat, not a wheat substitute nor made from soy products. Seems to me he was in Europe, and had immigrated there from Africa? I also remember he had a very non European name (this is noteworthy because I remember being veryu curious about the pronounciation). I also remember being very excited by this prospect.

I did a web search then (nine months ago?) and was able to find his site and it said US distribution was pending and due soon. I can't seem to locate his site now. Anyone know what the heck I am remembering?

Thanks
/mh

There are posts right here in the Products forum on that. You might want to try the SEARCH feature (see the globe on the upper right?), limit it to this Products forum and use the word "flour" ...

I'd search for you, but I have to run off to work.

http://forum.lowcarber.org/showthre...&threadid=51557
http://www.liteflour.com

While looking around for new products to try, I came across lowcarbnexus.com site. They sell a flour called Bake-Lite Reduced Carb. Comes in wheat and regular. Has anyone tried this product? It's not a soy based flour and a little higher in carbs but apparently makes a bread or biscuits at approx. 5 grams of carbs a serving. I hesitate to purchase another item to throw out! Any information you might have would be welcome. Thanks.