Guest guest Posted August 26, 2010 Report Share Posted August 26, 2010 I was browsing thru my library the other day and came to the cookbooks and started feeling sorry for myself...then I came across a low-carb crock ppot cookbook. It's called The Everyday Low-Carb slow Cooker cookbook. I can't believe the number of recipes that are SCD legal!!! It's almost like it was written for us...almost! My problem w/most crock pot cookbooks are that they involved creamed soups. But because this is low-carb there are only a couple that include soups. The one section that wasn't great was the "entertaining" section - a lot of velveeta cheese dip recipes So, either the recipes are completely SCD legal or just require minor tweaking (some contained, soy, Worcester sauce and splenda). It even had nut recipes where you add seasonings and put them in the crock pot for a couple of hours. But, I did have a question. Some of the recipes call for 1-2 Tb of quick cooking tapioca - is that used for a thickener? Could I throw in a little almond flour? For example it had a recipe for cheesy mock mashed potatoes (using cauliflower) w/sour cream (substitute yogurt). Everything else is legal except they called for 2 Tb tapioca. Thoughts?? Marla Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 26, 2010 Report Share Posted August 26, 2010 At 11:37 AM 8/26/2010, you wrote: Some of the recipes call for 1-2 Tb of quick cooking tapioca - is that used for a thickener? Could I throw in a little almond flour? For example it had a recipe for cheesy mock mashed potatoes (using cauliflower) w/sour cream (substitute yogurt). Everything else is legal except they called for 2 Tb tapioca. Thoughts?? Yes, the tapioca is used as a thickener. I haven't experimented with coconut flour, but I understand it works well as a thickener. — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Babette the Foundling Beagle Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 26, 2010 Report Share Posted August 26, 2010 Yes, the tapioca would probably be there for a thickener. I don't see why a little almond flour wouldn't work. Just sort of sneak it in until you get a reasonable texture and thickness as the substitution is probably not 1:1 I was browsing thru my library the other day and came to the cookbooks and started feeling sorry for myself...then I came across a low-carb crock ppot cookbook. It's called The Everyday Low-Carb slow Cooker cookbook. I can't believe the number of recipes that are SCD legal!!! It's almost like it was written for us...almost! My problem w/most crock pot cookbooks are that they involved creamed soups. But because this is low-carb there are only a couple that include soups. The one section that wasn't great was the " entertaining " section - a lot of velveeta cheese dip recipes So, either the recipes are completely SCD legal or just require minor tweaking (some contained, soy, Worcester sauce and splenda). It even had nut recipes where you add seasonings and put them in the crock pot for a couple of hours. But, I did have a question. Some of the recipes call for 1-2 Tb of quick cooking tapioca - is that used for a thickener? Could I throw in a little almond flour? For example it had a recipe for cheesy mock mashed potatoes (using cauliflower) w/sour cream (substitute yogurt). Everything else is legal except they called for 2 Tb tapioca. Thoughts?? Marla Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 26, 2010 Report Share Posted August 26, 2010 For example it had a recipe for cheesy mock mashed potatoes (using cauliflower) w/sour cream (substitute yogurt). Everything else is legal except they called for 2 Tb tapioca. Thoughts??Hi Marla! If you'll be adding cheese to this, I'd say just skip the tapioca and not worry about a replacement. I've made pureed cauliflower with some butter, cheese, salt, and pepper, and they were great! And thick =) Cheers!Alyssa 16 yo UC April 2008, dx Sept 2008SCD June 2009 (restarted)Prednisone 7.5 mg Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 27, 2010 Report Share Posted August 27, 2010 The only issue with cauliflower is that it absorbs water like crazy and if you boil or steam it too long, it will get really watery and your cauliflower mash will be watered down tasting. It took me a while to figure out at what stage I liked it cooked at for the mash so it was smooth and didn't have any harder chunks in it and it wasn't runny. I'm sure living in humid Louisiana doesn't help much either. I'm sure just sitting the shelf at the market, it's absorbing water from the air. They say we'll have gills down here in the next few generations because of the high water content in the air. Misty Kimble CD - no meds SCD - Jan 2008 > > > For example it had a recipe for cheesy mock mashed potatoes (using > > cauliflower) w/sour cream (substitute yogurt). Everything else is > > legal except they called for 2 Tb tapioca. Thoughts?? > > > Hi Marla! If you'll be adding cheese to this, I'd say just skip the > tapioca and not worry about a replacement. I've made pureed > cauliflower with some butter, cheese, salt, and pepper, and they were > great! And thick =) > > Cheers! > Alyssa 16 yo > UC April 2008, dx Sept 2008 > SCD June 2009 (restarted) > Prednisone 7.5 mg > Quote Link to comment Share on other sites More sharing options...
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