Fri, Oct-20-17, 22:35
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Forum Moderator
Posts: 25,669
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Plan: Primal/P:E
Stats: 171/145/145
BF:
Progress: 100%
Location: Southern Ontario, Canada
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My go-to for meatballs, meatloaf, salmon patties etc is coconut flour. It absorbs the fat rather than letting it pool. I can't call the results "fluffy", however. I'll typically use a combo of coconut flour, a bit of psyllium, parmesan cheese, and enough spices to balance out the taste of the coconut flour; even if it's just salt and pepper.
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