Wanting to make a cauliflower bake, would almond or coconut flour be a suitable replacement here or would that throw the taste off?
by george_thunder41
2 Comments
ImPossible7007
I’d use almond flour in this case as it won’t be very noticable tastewise. 🙂
whenharrydidsally
The flour in here is to make a roux to thicken the sauce, I am guessing. Almond flour will not do that.
You could try substituting in cornflour to make it less carby (I don’t know the equivalent and it will make a less silky sauce than wheat flour).
You could probably make this without flour but the sauce will be very wet and might not cook down as much and steam more than it should (no nice cheese crust).
You can make keto cheese sauces with just heavy (double) cream and cheese like gruyere or sharp cheddar but it ends up being a ton more calorific (compared the equivalent milk to heavy cream calories). Basic recipe here: https://thebigmansworld.com/keto-cheese-sauce/
These still wouldn’t “thicken” like a proper pasta bake or cauliflower cheese bake but they taste good.
2 Comments
I’d use almond flour in this case as it won’t be very noticable tastewise. 🙂
The flour in here is to make a roux to thicken the sauce, I am guessing. Almond flour will not do that.
You could try substituting in cornflour to make it less carby (I don’t know the equivalent and it will make a less silky sauce than wheat flour).
You could probably make this without flour but the sauce will be very wet and might not cook down as much and steam more than it should (no nice cheese crust).
You can make keto cheese sauces with just heavy (double) cream and cheese like gruyere or sharp cheddar but it ends up being a ton more calorific (compared the equivalent milk to heavy cream calories). Basic recipe here: https://thebigmansworld.com/keto-cheese-sauce/
These still wouldn’t “thicken” like a proper pasta bake or cauliflower cheese bake but they taste good.