ChefSteps Low carb/keto recipes ?

A little suggestion of my part: good for ChefSteps to explore the gluten-free culinary world, but I would also appreciate greatly that it explores the low carb/keto culinary world. Gluten-free is OK I guess but use a lot of flours that have a very high glycemic index/load, as high as wheat flour. For example, almond and coco flours are used in the keto approach of cooking (or low carb or LCHF (low carb high fat)). Others interested by low carb/keto (but tasty and epicurian) recipes take by ChefSteps ?

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GaryT_92514

I follow a LCHF eating pattern as well, and would be interested in ChefStep's take on that. The benefits of being keto-adapted are too significant for me to ignore (I've outlined here)

tshewman

Would be helpful if there are specific recipes etc you are interested in modifying.

Brandon_Byrd_40557

There are plenty of keto-friendly protein and veg recipes on the site. Speaking only for myself, I think it's somewhat problematic when people start looking for keto-fied / low-carb versions of traditionally carby foods like breads or desserts. A long while ago, someone came by the forum to request recipes for paleo baked goods, and I sort of laid into them for making the request. It's not that there's anything wrong with paleo or keto -- in fact, I try to abide by LCHF dietary principles when I'm able to. But I don't find baked goods made with nut flours to be especially delicious, and they're typically loaded with inflammatory fatty acids. I wouldn't sit down and eat half a pound of almonds in one sitting, but many people end up doing just that when consuming bread made with almond flour. It strikes me as awkward when people adopt a grain-free diet and then try to figure out how to make grain-free versions of foods that have been made with grain - and only grain - for millennia. It's like someone giving up alcohol and then trying to come up with a booze-free recipe for an Old Fashioned. Just drink something else. Or like becoming a vegetarian or vegan and then eating bunch of less-than-delicious soy-based meat analogues. Stop it.

Again, speaking just for me, I'd much rather abstain from "breads" for six days of the week and then indulge in some high-quality sourdough with tons of good butter or a bowl of quality ramen noodles swimming in bone broth as part of a post-workout carb re-feed. That's not an option for everyone, I realize. But I'd rather forego bread, noodles, and baked goods altogether than eat tortured approximations. That's me. Your mileage will vary.

GaryT_92514

Hey Todd. Imagine common recipes that feature starchy carbohydrates and sugar, then try to figure out a way to do without them. For example, what I am most inconvenienced by is the lack of a good bread substitute. There are many low-carb recipes around using almond or coconut flour and/or psyllium husks (and even xanthan), but they are poor substitutes (in my hands). Now, if there were modernist ingredients or techniques that could serve a binding/aerating etc role then that would be great. It will never be a proper substitute for bread, but at least it would be something to put things on, or between...

Celloman_342394

I try to eat lchf most of the time. I modify recipes already but what I would like, from time to time, is a tasty good lchf substitute for wheat bread and flaky pastry...

GaryT_92514

Good points Brandon, and I usually follow a similar philosophy. However. humans can be ingenious and I was interested in the thought process.

Thanks for highlighting almond flour, I have been meaning to look that up. Apparently it's 2/3 oleic, but still has a bit under 1/3 omega-6, which I agree is an oil to avoid.

tshewman

They are generally all poor substitutes for a reason. Coconut flour and others don't have the same properties and chemical profile as wheat. So, we're left with having to try to recreate that profile (e.g. add a substance that adds gluten-like properties etc). I have yet to come across a truely fermented flour that isn't wheat or similar for the making of bread, but that would be a place to start. We can get similar effects between nixtamalized components (e.g. corn vs buckwheat etc) nut times are different. The first exploration may be in the fermentation of the various types of flours and then perhaps add a gluten substitute http://www.modernistpantry.com/im-free-perfect-gluten-replacement.html I tend to agree (rather strongly) with @Brandon Byrd 's comments/overview. But if looking for some considerations, I hope the above helps.

Celloman_342394

So, what I would like ChefSteps to do is to use their expertise to create savory low carb/lchf crêpes (french-style), flaky pastries, breads, cakes, pies and other desserts...