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  #16   ^
Old Thu, Oct-21-10, 07:50
Buttoni's Avatar
Buttoni Buttoni is offline
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Posts: 3,234
 
Plan: LC/OMAD
Stats: 199/188/130 Female 5'3"
BF:5'5" tall
Progress: 16%
Location: Temple, Texas
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It's a extremely fine in texture.....like flour, actually. I order it from Honeyvillegrains.com but it may be available from Netrition.com. I never checked there.

I'll have to try your recipe out!
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  #17   ^
Old Thu, Oct-21-10, 10:04
Nancy LC's Avatar
Nancy LC Nancy LC is offline
Experimenter
Posts: 25,842
 
Plan: DDF
Stats: 202/185.4/179 Female 67
BF:
Progress: 72%
Location: San Diego, CA
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Quote:
Originally Posted by ringamajig
Thanks Krys and Peggy.
I just got back from Henry's Farmer's Market, they are natural type food store and they only had oat flour in the bulk. I did get some Bob's Red Mill Course ground cornmeal for like $2.39. I am going to start practicing on a cornbread for Thanksgiving Stuffing.
Either of you had any sucess with cornbread?
Thanks,
Rox

It was oat fiber in the recipe. I would think oat flour would be a lot higher carb.
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  #18   ^
Old Fri, Oct-22-10, 12:50
Buttoni's Avatar
Buttoni Buttoni is offline
Patience Personified
Posts: 3,234
 
Plan: LC/OMAD
Stats: 199/188/130 Female 5'3"
BF:5'5" tall
Progress: 16%
Location: Temple, Texas
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Oh, definitely don't use oat flour, as it really is higher in carbs. The oat fiber is a carb/fiber wash.
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