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Messages - juvee

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Sugar Alcohols / Does FTS Zero Sweetener taste same as xylitol
« on: April 12, 2014, 02:31:40 AM »
Hi there,

While waiting for delivery of my FTS Zero sweetener thought I would ask those who use it whether it tastes the same as xylitol

I use PerfectSweet xylitol and it tastes just like sugar.  However, it is a sugar alcohol, so I'm hoping the FTS Zero sweetener tastes the same so I can use it instead of xylitol.

Ask Umpa / Re: Home made non-blanced almond flour
« on: April 11, 2014, 06:27:25 PM »
Hi Morgan,

I'm about the same distance from Geelong as you - just in the opposite direction (Gisborne, Vic).

Ask Umpa / Re: Carrot Cake
« on: April 10, 2014, 07:40:33 PM »
Hi there,

I have the ingredients ready - just need to find some time to make the cake!

Looking forward to it.

Ask Umpa / Re: Home made non-blanced almond flour
« on: April 10, 2014, 07:38:55 PM »
Hi Stephanie,

Thank you for your warm welcome.

Lovely to be here and, yes, having Morgan paving the way for me will be a huge help.  :)

Ask Umpa / Re: Home made non-blanced almond flour
« on: April 10, 2014, 07:36:25 PM »
Hi Tony,

Thank you for the heads up on using a food processor.

I will give that a try if my Vitamix "dry" jug does not do the trick.

I have a pretty good food processor so should be good to go.  Thanks also for the tip about doing it in bursts.

Ask Umpa / Re: Home made non-blanced almond flour
« on: April 10, 2014, 07:31:11 PM »
Welcome, welcome, welcome.

Hi juvee, I'm in Australia too and I have pretty much sourced everything.  If you have a Safeway/Woolworths  they have Macro brand almond meal (usually near their health food stuff).  Its 1.2c/30g (approx 1/4 cup).  If you need anything in particular just ask me. There are a few online stores in Australia I use and one in the States that charges from $4 international postage (weight depending).

Hope I can help.  :)

Hi there Morgan,

Woohoo!  Happy to see a fellow Aussie here.  This really feels like a family!  I actually saw another of your posts somewhere and the wording made me wonder if you might be an Aussie.  I find Aussies and Canadians quite similar so thought you might be one or the other.  Thanks so much about the Safeway Macro brand - I have a Safeway not too far from here (live in rural Victoria).  I'm still going to try grinding my own almond flour though as it's more economical.  I can't see any reason why the carb count would be any different if I use raw almonds with skins on.  Nothing added, so should be same as Macro and the NOW brands Umpa mentions.

Hopefully Umpa (or anyone else who uses the NOW brand) might have a moment to weigh a cup so I can use that as a guide.

I have scales that measures in both ounces and grams which will come in handy when making Doug and Umpa's recipes.  I just need to remember that USA tablespoon is equal to 3 tsps (the Aussie tbs equals 4 tsps).

I will have a look at your other posts Morgan as you may have asked similar questions to me in the past.

Again, thanks for your help today.

Ask Umpa / Home made non-blanced almond flour
« on: April 10, 2014, 02:17:49 AM »
Hi Umpa and Doug,

I'm from Australia and am new to the forum here.  I just purchased your cooking ebooks and am excited about cooking some new things.   

Unfortunately, the variety of low carb products here in Australia is quite small compared to the USA (postage from USA to here would be expensive for heavy items).

Is there a thread anywhere on making our own products, substitutes, etc., rather than purchasing them readymade? 

I have a Vitamix blender that has a regular jug and a second "dry" jug.  The dry jug can be used to make flour from almonds.

I think you mention the NOW brand of non-blanched almond flour being one of the best with just 4 net carbs per cup.

If I grind my own almonds (skin left on) with the Vitamix and don't add anything else, do you think that would be equal to the carbs in the NOW brand?

I wonder if you have a moment you might be able to weigh a cup of the NOW brand non-blanched almond flour so I could use that as a guide. 

I've been low carbing since the beginning of 2014.  Your books and website will really help me to shake things up and keep it interesting.

Thanks for any help you can offer about the almond flour.

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