Flour Question

[Marianne]

Hello Everyone - I joined this forum last week and have been doing PP since last Sunday the 18th. I really appreciate all of the good information on your discussion site and the way you seem to care for one another. As I was checking some recipes I noticed that oat flour is being used. Is there a difference between oat and wheat carbwise? When I looked up nutritional content, it appears that they're pretty much the same.

Thanks for your help.

[Gaelen]

Hi, Marianne, welcome in!
I should probably dig up the piece I wrote that compared various flours and post it, but quickly--

1 oz./28g (about 1/4 cup) of whole wheat flour has 20g carbs, 3g fiber (17g ECC) and 4g protein.

1 oz./28g (about 1/4 cup) of oat flour has 18g carbs, 2g fiber (16g ECC) and 4g protein.

1 oz./28g (about 1/4 cup) of vital wheat gluten has 4g carbs, 0g fiber (4g ECC) and 21g protein.

note that a cup of any of these flours weighs about 120g...thus, 28g = ~ 1/4 cup, which equals about 4 tablespoons. That means that adding a tablespoon of flour to a tablespoon of butter to make a roux for a gravy or sauce adds no more than 4-5 grams of effective carbs to an entire recipe, and usually only a gram of carbs per serving if the recipe serves four.

1 oz/28g (about 1/3 cup) of chickpea flour/besan has 16g carbs, 3g fiber (13g ECC) and 6g protein.

There's lots more 'food info' at www.nutritiondata.com

Hope this helps!

[kevindill]

digging up an old post while searching for roux .....

have you tried chick pea flour or vital wheat gluten in making a roux? t

[Gaelen]

I've made roux with both, Kevindill--I prefer the VWG roux in things like sauces and gravies, but the besan roux works really well in stews and soups. It adds the bean taste that might be in a gumbo--without the carbs of the beans.

[kevindill]

cool, thanks for the answer