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2Shy
New member
Anyone tried this? It's basically the gluten part of the wheat. A lot of bread machines suggest using it. Commercial bakeries also use it to get a better rise in their bread. It's also used in whole grain breads because other flours lack the amount of gluten that wheat flour has.
It's quite high in protein, so I'm thinking it would make a good breading/thickener.
For instance, the Hodgson Mill stuff I have is (per 1TBSP serving) 30 calories, 2g CHO, 1G fiber, and 6g protein. I figure you could bread about 4 to 5 chicken breasts with 3 TBSP giving you 90 calories, 6CHO, 3 Fiber and 18 protein.
Not sure of the GI -- probably around 99 like flour. With so little carbs in the first place, does the GI factor in as much?
~2Shy
It's quite high in protein, so I'm thinking it would make a good breading/thickener.
For instance, the Hodgson Mill stuff I have is (per 1TBSP serving) 30 calories, 2g CHO, 1G fiber, and 6g protein. I figure you could bread about 4 to 5 chicken breasts with 3 TBSP giving you 90 calories, 6CHO, 3 Fiber and 18 protein.
Not sure of the GI -- probably around 99 like flour. With so little carbs in the first place, does the GI factor in as much?
~2Shy
Thanks, that's what I figured, but wasn't certain. I know some people really watch the GI of everything.
