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Author Topic: Looking for recipes: no sugar, no white flour  (Read 6105 times)
Aster Breo
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« Topic Start: March 09, 2007, 01:17:52 am »

Hi, guys.

My daughter and I are trying a new healthy-eating diet out, basically nothing with refined sugar or white flour, and as little processed, prepackaged food as possible in this day and age.  We're going to try it until the end of March and see what we think about it.

So I'm looking for recipes that real people actually like.  Any suggestions?

Oh, yeah, and I'm a vegetarian.  But my daughter is not, so meat-free and meat-ful are both appreciated.

Thanks.
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« Reply #1: March 09, 2007, 04:34:18 am »

What kind of recipes are you looking for?  (entrees, desserts, etc)  I use a site called Recipezaar, they've got a really detailed search system, and ratings, so you might be able to find a lot of stuff.

Also, The Cook's Thesaurus is an incredible resource, if you want to adapt your current recipes to your new diet.  Here are the pages on flours and sugar.

If you're allowed rice and other grains, it's not so bad to avoid flour.  Sugar can be harder, because it shows up in the weirdest stuff (watch out for store bought sauces, dressings, etc!).  If you like soda, try drinking sparkling water, store brand is very cheap and it's better for you than diet soda.
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« Reply #2: March 09, 2007, 08:08:32 am »

My daughter and I are trying a new healthy-eating diet out, basically nothing with refined sugar or white flour, and as little processed, prepackaged food as possible in this day and age.  We're going to try it until the end of March and see what we think about it.

No refined sugar - so I'm assuming that raw sugar and honey as sweetners are OK?

I know King Arthur put out a Big Fat Cookbook of whole grain recipes last year.  I haven't looked through it myself so I don't know how many of them are exclusively whole grain.  I'll look through my cookbooks and see if I can find anything.
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« Reply #3: March 09, 2007, 09:36:17 am »

Moon Ivy,

Check allrecipes. They have an ingredient search where you can specify the ingredient you want (I used beef) and the ingredients you don't want (in this case sugar and flour and white flour). You'll need to play with it some, I'm sure, but it should give you a start.

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« Reply #4: March 09, 2007, 10:41:57 am »


Thanks!  These are all great ideas.  I'll get my daughter on the computer to check them out over the weekend.

Yes, we're allowing honey in moderation -- mostly because I think we'd both go nuts without *something*.  Fortunately, neither of us is big on soda.

But the no chocolate part might kill me.
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« Reply #5: March 09, 2007, 11:02:59 am »

Thanks!  These are all great ideas.  I'll get my daughter on the computer to check them out over the weekend.


You might also want to take a look at www.equal.com for dishes without refined sugar.
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« Reply #6: March 09, 2007, 11:58:19 am »

I'm a huge Splenda fan, myself.
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« Reply #7: March 09, 2007, 12:21:59 pm »

I'm a huge Splenda fan, myself.

I haven't had much experience with Splenda, never having given up sugar before.  You just substitute it for sugar?  And that actually works?

Sorry to sound incredulous.  It just seems too easy. Wink
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« Reply #8: March 09, 2007, 12:38:15 pm »

I haven't had much experience with Splenda, never having given up sugar before.  You just substitute it for sugar?  And that actually works?

Sorry to sound incredulous.  It just seems too easy. Wink

I'm not sure if it's a 1:1 substitution or not...  Packages of Splenda should have details, though.  When baking, though, I'd look for recipes specifically developed to use Splenda...  Baking is as much science as anything, and there are chemical reactions that might not work as well with Splenda as with sugar (especially baking stuff that uses yeast).
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« Reply #9: March 09, 2007, 01:33:29 pm »

I'm not sure if it's a 1:1 substitution or not...  Packages of Splenda should have details, though.  When baking, though, I'd look for recipes specifically developed to use Splenda...  Baking is as much science as anything, and there are chemical reactions that might not work as well with Splenda as with sugar (especially baking stuff that uses yeast).

It's supposed to be a 1:1 substitution, but Splenda also has a "for baking" version that is Splenda combined with real sugar, probably for exactly that reason.  My Mom was on Atkins for a while, and Splenda was the only sugar substitute she could stand.

For things like yeast bread baking, any non-refined sugar (honey, raw sugar, etc) should work fine.
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« Reply #10: March 09, 2007, 03:16:02 pm »

If you like soda, try drinking sparkling water, store brand is very cheap and it's better for you than diet soda.

Good idea. But also check the amount of salt, sparkling water is usually full of it.
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« Reply #11: March 09, 2007, 03:27:00 pm »

Good idea. But also check the amount of salt, sparkling water is usually full of it.

The stuff I pick up in 1-liter bottles (in with the drink mixers) that says "sparkling water" has no sodium in it at all; all that's in it is water and carbonation.  It's either "seltzer water" or "club soda" that has the sodium, I forget which.

...Of course, it's also just occuring to me that there are things sold in with the bottled water that are sparkling, like Perrier maybe--don't know about those.  Some of them are mineral water, I think, and I wouldn't be surprised if minerals included sodium.
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« Reply #12: March 09, 2007, 03:39:10 pm »

...Of course, it's also just occuring to me that there are things sold in with the bottled water that are sparkling, like Perrier maybe--don't know about those.  Some of them are mineral water, I think, and I wouldn't be surprised if minerals included sodium.

Hmm... yes, I was thinking of Perrier kind of drink. You're right, it is "mineral" water more than just "sparkling" water.
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« Reply #13: March 09, 2007, 04:35:42 pm »

It's supposed to be a 1:1 substitution, but Splenda also has a "for baking" version that is Splenda combined with real sugar, probably for exactly that reason.  My Mom was on Atkins for a while, and Splenda was the only sugar substitute she could stand.

For things like yeast bread baking, any non-refined sugar (honey, raw sugar, etc) should work fine.

Before Splenda came out with the "baking blend" I used it exclusively--and the only thing I had to do differently was add about 1/8 to 1/4 tsp of cream of tartar as a stabilizer, so my results would be nearly what they'd have been with refined sugar.

My mom uses the baking blend and likes it, but I don't bother. I bake so seldom, I stick with what I did before and do just fine.

YMMV, naturally.

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« Reply #14: March 09, 2007, 04:37:09 pm »

Before Splenda came out with the "baking blend" I used it exclusively--and the only thing I had to do differently was add about 1/8 to 1/4 tsp of cream of tartar as a stabilizer, so my results would be nearly what they'd have been with refined sugar.

My mom uses the baking blend and likes it, but I don't bother. I bake so seldom, I stick with what I did before and do just fine.

YMMV, naturally.



Good to know.  Thanks.

I have some experimenting to do.  Cheesy
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