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Other ways to make a coating than using bread crumbs?

5K views 24 replies 6 participants last post by  div2live 
#1 ·
Hello guys, I am now starting on a gluten and dairy free diet to battle Psoriasis but in a few months will also be trying to incorporate a sugar free and diabetic diet to try to prevent the onset of diabetes.

For now, I will be trying the 4C gluten free breadcrumbs for mainly baking and maybe once in a while pan frying fish or chicken. What healthy options are there for me to use as a light coating for fish and chicken please?

I have heard of using herbs but would that be thick enough for a coating? If yes, which tasty herbs might I try please?
 
#2 ·
Sorry, I would never use bread crumbs for anything, even if they claim to be Gluten free....I think I posted this today already....but this is what I use....

All Purpose Breading:
Ingredients:
1/4 c. almond meal
1/4 c. vital wheat gluten
2 T. Parmesan cheese (powder-like)
Salt & Pepper to taste

I'll sometimes throw other spice in the breading, depending on what I'm making.

In a nutshell, dip your fish/chicken/veal/whatever in a beaten egg (both sides) then both sides in the breading.

For crispier/more-breaded items dip in breading first, then egg, then breading again. But that's like 2 carbs per serving...
 
#5 ·
As noted in recipe "salt and pepper" to taste...it is not required!

Eggs....you stay away from whites and yolks? Either one alone will work!

Also, heavy whipping cream which is low carb would also work, with or without egg yolks or egg whites....

Be creative and flexible...yet avoid wheat and grain products to get best results...that is how I do LCHF

But to each his/her own!
 
#4 · (Edited)
After trying to find a low-carb coating that doesn't contain wheat gluten or whey or other dairy, I have given up on that. I have used crushed pork rinds* with some success but don't always want that flavor.

So now I don't coat fried meat. I use plenty of fat and a liberal sprinkling of herbs. Always turns out great. My current favorite seasoning is a mix from Penzeys Spices - Northwoods seasoning - but as I look at the bottle it does contain paprika (nightshade?). But any mix of your favorite herbs would work. The fat and the meat juices will glaze the meat pieces as the liquid cooks out.

*pork rinds are very low-carb but do contain protein, which might not be a fit for you.

I have used just plain almond flour in the past with limited success - but then, I didn't use an egg dip with it, so it might be better with that. One could use just the egg yolks and avoid the protein in the whites.
 
#8 · (Edited)
#10 ·
its not horrible but 4g of carbs for 1 egg is a little bit high. Again, with the restrictions you have put on yourself, it might be a good alternative.
 
#13 ·
for something fast if I intend to coat, pan fry anything I grind up Cheerios ( plain Cheerios not the multigrain or others)Plain Cheerios are just oats so I think, hope that is safe both for diabetes and glutton intolerance's.
I could be wrong so if anyone knows that this is a bad idea please say so
 
#15 ·
Cheerios are high in carbs and are a no-no to most of us here on this forum. I will find other recipes for coatings. I saw one recently I have to find again

- thought of something.. Buy pork rinds. grind them up. use them. that actually sounds good enough for me to try soon
 
#14 ·
I'm afraid the carb count for the Cheerios would make them a no-no for me.

I looked them up and discovered that they are now gluten-free. Which is nice for those who are gluten intolerant. Gluten (the protein of grain) in itself doesn't affect blood sugar other than the fact that it's attached to the rest of the grain which is pure starch.
 
#16 ·
 
#18 ·
Nele....you are exactly right! Pork rinds are perfect!

They fit into our High Fat requirement and the are low carb.........and when you are truly on the LCHF model, you need increased salt as sodium tends to be lost when eating LCHF!

When I started LCHF I saw a small increase in my cholesterol, but as many advised me after about 12 months it returned to a normal level, on target with what my doctor asked me to stay at.

I could go on and on...about the brain washing most of us got over the years on avoiding FATS!.....but I will let you do your own research....
 
#23 ·
Man, I still can't find a gluten free cereal which will also be good for diabetes prevention purposes sighhhhhh.
It is a problem, especially if you're wanting a commercially-made cereal. You just may need to think outside the box for breakfast. I often just eat leftovers from other meals for my breakfast. Doesn't take much time, either, just to warm something up that's already cooked.
 
#22 ·
To my knowledge all cereals are 'out'! They all contain 'grain' and most have added sugar! All high in carbs........gluten is more marketing than identifiable as bad for diabetics! It is more accurate to focus on CARBS!

My breakfast consists of two large cups of coffee or tea with heavy whipping cream (HWC)! Then I take a small container of low fat Greek Yogurt that has anywhere from 9-12 carbs per container. I take 1/2 of that container and add HWC, to increase the fat content, while lowering the carb count....by only eating 1/2! My wife eats the other half, she is not diabetic, but likes the LFHC meals to keep her weight in check..!

This is a very satisfying and healthy start to my day! It taste like a fine pudding and my blood meter tells me it is good for me....

I know you have problems with fats, but maybe you eat this without the added fat....

Good Luck
 
#24 ·
Since going gluten free and little or no meat consumption due to Psoriaisis I have lost a lot of weight and that's not good, I am hoping to gain back some weight but don't know how.

If there could be a Yogurt option which tastes ok, would be filling yet good for diabetics which I could eat out of the container without adding anything to it, I am very willing to give it a try.
 
#25 ·
Mystic,

From my research all Yogurt is generally high in Carbs! But for me, we buy a few of those small containers of Greek yogurt with added fruits. We get ones that have carbs between 9-12 or so carbs per container. We then split it between my wife and I, then adding a tablespoon or two of HWC and mixing it up. It has 4.5 - 6 carbs per serving. It tastes HEAVENLY, and is very felling because of the added fat! I am not sure you can do the HWC, but if you can, you should try it, the Greek style yogurt is over the top good...
 
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