Do you think that flour is from jerusalem artichokes?

More flours?! My head reels with the possibilities!

Hmmmmmm, yes I did think that (aka sunchokes). Not? Possibly the leafy thistle relation, you think? Somehow I can't see making flour out of those...especially when you look at the carbcounts.

BTW, did anyone else take a peek at the carb and fiber counts, especially of the arrowroot? I was surprised by the numbers on the arrowroot and mean to do some crosschecking...soon as I finish with a few other commitments this weekend.

Dam. Gotta run.

Arrowroot is almost pure starch. But, it has twice the thickening power of flour. Once the math is all done and finished arrowroot provides substantially less carbs per thickening unit than flour. I occasionally use a tiny little bit (usually in conjunction with caramelized onions, gelatin and or soluble fiber gums)

I figure you can make anything into flour. But you're probably right.

I think arrowroot is [almost] as carby as corn starch isn't it?

As resident food scientist Scott has posted, the arrowroot goes further (plus has some nice textural qualities).

Here's the numbers from my MasterCook (it rounds, sorry there's no decimals; one of the most annoying things about this version, they've stuffed in rounding!):


* Exported from MasterCook *

Arrowroot vs. Cornstarch

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : ** Test & Calculate **

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

arrowroot powder, 1 Tbsp -- 29 Calories; trace Fat (0.2% calories from fat); trace Protein; 7g Carbohydrate; trace Dietary Fiber
cornstarch, 1 Tbsp -- 30 Calories; trace Fat (0.1% calories from fat); trace Protein; 7g Carbohydrate; trace Dietary Fiber

Description: "comparison"
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nancy Lc, here is an interesting site non wheat thickeners

it gives information on all kinds of non-wheat thickeners. they appear to be quite carby but maybe you would be able to explore using them in tiny amounts.

hope this helps

Thanks Deb

I finally tried this. It worked out pretty well! I call them "Egg Rolls".

Basically I took 4 egg whites whipped them until they were stiff, added a bit of cream of tarter.

Then I took the yolks + 1 whole egg and mixed in flax meal and almond meal, salt and pepper, a small amount of butter until I had a nice thick batter. I folded in the egg whites so it would puff up my batter.

I add some baking powder during the folding, probably should have done it before but I forgot!

Then I poured some into a small glass dish whose bottom approximated the size and shape I wanted my roll to be. I microwaved each roll for 1 minute. It made about 5-6 rolls. They puff up a lot, but then deflate some.

I had one with a bit of butter and peanut butter. It was tasty! Then I had another with half an avocado, mayo, tomato and lemon juice squeezed on top. It was FABULOUS!

Ok, just a made a second batch but changed things a bit. This time I used 5 eggs, some baking powder, some xanthum gum, flax and almond flour and a little lemon juice (to activate the baking powder). I decided rather than try to make a thick roll and cut it in half to make a thin on and use it as a top or bottom. Worked great! I poured enough batter to cover the bottom of my "mould" and nuked it for 30 seconds.

They taste pretty neutral and pick up the taste of whatever you put on top or inside.

I've been having some avocado & tomato sandwiches. Fabulous!

Sounds GREAT, Nancy! I'm going to try your method...

Minor point (and I know you love lemon so feel free to ignore) but baking soda needs an acid activator, baking powder has acid built in and only needs moisture.

Pick nit, pick nit, pick nit .

You know, I wasn't sure and had just kind of 1/2 way paid attention to something on TV. I figured I'd toss a little lemon in there just to see if it helped the raise. I didn't really put it in for the flavor.

I seem to get 2 sides of a roll per egg. So my 5 eggs gave me 10 bun halves.

I might try replacing the flax/almond meal with spinach or something to see if I can get the calories down a bit.