Some flour comparisons...

I looked these up for Melissa but maybe the information might be useful to others here too. Only based on two factors it looks like oat flour is the better way to go with the cottage cheese pancake recipe to lower the glycemic load and have less effect on blood sugars. I'll list the numbers found on different flours for their Glycemic Load rating and their Inflammation Factor rating Oat flour: GL 11 IF -72 (counts as 'mildly inflammatory') Brown Rice Flour: GL 81 IF -593 (counts as 'strongly inflammatory') Whole Wheat GL 44 IF -247 Kamut: GL 69 IF -397 Triticale GL 46 IF -324 Spelt GL 64 IF -443 Millet GL 89 IF -649 Amaranth GL 72 IF -556 Buckwheat GL 44 IF -556 Coconut GL 6 IF -153 Quinoa GL 62 IF -377 Teff GL 84 IF -603 If you are curious, these figures come from www.nutritiondata.com. Very good site with a good database. There are probably a lot more specialty grains and foods made into flours available, but I was just going by what is available through Bob's Red Mill products since I know I can get those locally and would be happy to get some for Melissa if it isn't available in Iowa.

Thank you for doing this for me Molly!! That oat flour has a great GL! I wanna look for that. I will let you know if I have trouble finding. The pancakes only give me fits if I pair the apple in them. But I would maybe be able to have the apple if I did oat flour! haha.. I appreciate you going to the trouble of looking this up for me! *Hugs* you are the best!

I did get some oat flour today Molly! What is the inflammatory thing all about, do you know?

Hi! Just got back from support group tonight (woohoo!!!) and then a trip to the natural foods store after where I picked up some coconut flour to try. Fun! From what I could tell doing a bit of quick reading from a link on that nutrition site, the inflammatory ratings are useful if you are trying to deal with health issues that are negatively impacted by inflammation processes...arthritis, etc. I had never really given that dietary issue any thought but it does make sense to try to avoid overly inflammatory foods. I don't eat straight oatmeal very often now that I'm watching carbs and luckily don't get bothered by it. What I use the oat flour for is my baking-- it works very well to substitute for white flour when I need to eliminate part of it in a recipe. Except for the pancake recipe, I haven't tried to completely replace wheat flour with it...I always do a mix. A couple days ago I made a whole wheat chocolate chip cookie recipe from sparkpeople and used the oat flour in it. It gave it a sort of lumpy texture but good flavour. Oh, and I used that white whole wheat...you couldn't tell there was whole wheat by the taste at all! (It is a good thing the cookies are gone, they tempted me way too much!)

Ah makes sense about the inflammation factor.. Thanks for the tips on the oat flour.. I will keep that in mind. I haven't been having very good days at all and the scale is showing it.. 135 today.. time to buckle down hard. Going on that cruise in a little over a week is gonna freak me out totally that I will come back and have an additional 10 lbs on.. I gotta keep the control.