Sentences with phrase «starch because»

Kibble is always high in starch because that's what holds it together... so the manufacturers use other starches to replace grains in their grain - free foods.

I'm also using coconut flour instead of tapioca starch because I'm out and my grocery store didn't have any in stock (apparently it's now a hot commodity?)

Resistant starch is called resistant starch because it is a starch that resists digestion and reaches the large intestine.

I asked about high starch because i really believe i have an issue with my small intestine.

I used tapioca starch because I was out of arrowroot.

We know sugar is metabolized differently from the glucose in starch because of the fructose component.

Any other suggestions for people stuck with low - starch because inflammation is the worst symptom?

Bananas and high amylose cornstarch also contain resistant starch because the plant's starch granule resists digestion as well.

I haven't dropped the starch because based on what I've learned so far from your blog is that starvation of carbohydrates increase the risk of fungal infection and a moderate carb intake is helpful to fight fungal infection — which I think is the cause of my ear eczema.

Parents are often concerned about starch because it is a carbohydrate and it is sometimes more difficult for young, sensitive babies to digest.

The recipe doesn't use starch because starch isn't allowed on SCD.

Making this right now but I didn't add the tapioca starch because it doesn't specify, I also read that if we use oat flour to omit the tapioca starch and that's what I did, I hope it turns out and I followed the recipe as I saw it.

I chose arrowroot starch because it produces a less - chewy final texture, but tapioca or even cornstarch will work well, too.

I am hesitant to recommend a substitute for the tapioca starch because it is the main component that gives the cashew cheese that «stretchiness».

I also added a bit more corn starch because I'm used to it being thicker, because that's the way my dad made it when i was growing up.

Pea starch is differentiated from other native starches because of the high amylose content in the pea starch granules.

Then we talk about safer starches because we're trying to highlight, you know, carbohydrates that aren't grain - based, so...

Though this ingredient may not provide a great deal of nutritional value, it is a better ingredient than alternative starches because it is gluten - free, non-GMO, and non-toxic.

Not exact matches

The dry cleaner puts the extra starch in your shirt collars because you always ask but this time forgot to.

I got really excited because this is a «paleo bread» and the first ingredient is potato starch.

Beans, often hailed as a vegetarians wonder food because they combine starch and protein is held back by the very fact it contains both nutrients.

This makes perfect Paleo sweet potato fries because the light arrowroot starch coating on them makes them hold the seasoning and helps keep them from burning.

For inquiring minds, bananas get sweeter as they ripen because their starch is broken down into sugar.

Dr Hay was the first mainstream doctor to warn against the combination of starches and proteins, and he discovered that fruit should be eaten entirely by itself because our health is so affected by the chemical process behind digestion.

Passover brownies are virtually undiscernable from year - round brownies, because there is so little flour in the whole preparation that making Passover brownies substituting tapioca starch or potato starch for the flour is a painless transition.

Keep the spoon in there because the corn starch tends to settle and you'll need to keep mixing it up.

Because many starches may contain gluten or have been contaminated with gluten, be on the look out for this ingredient in many of the foods sold today if you are eliminating gluten from your diet.

Used half zucchini and half eggplant and canned tomatoes, ended up removing a cup of the couscous before mixing with the vegetables because I wanted a higher veggies to starch ratio.

It seemed to be a good idea, because unlike my biscuits, with the egg and the higher starch ratio, these held together quite nicely and even rose a little when they were baking!

Because starches are modified for so many different reasons, you may find them in a variety of places:

Because the other starches may be contaminated with gluten during their manufacturing, however, it is recommended that anyone following a gluten - free diet avoid modified food starch.

Because of its higher amylose content and higher gelatinization temperature relative to corn, tapioca and potato native starches, it shows excellent stability in high temperature cooking and under variances in pH levels.

I don't use gluten - free mixes because the majority of those mixes are made of starches and white rice flour, which don't have any nutritional value.

I used both brown rice flour and the pancake mix because typically a gluten - free recipe requires blending different flours and starches to get loft in the finished product.

Bob's Red Mill All Purpose Flour does not have xanthan gum in it; it also performs differently because it contains bean flours and has a different whole grain: starch ratio than mine.

I haven't baked with potato starch at all actually because what I've read is that it tends to dry out baked goods, leaving them to become stale much quicker.

Otherwise, I would recommend finding another whole grain blend to better suit your needs because this one relies on the starch for lift and texture.

2 cups sharp cheddar cheese, freshly grated (do not use the pre-bagged kind because the extra starches will cause the sauce to be too thick)

I eat as many greens as possible to get fresh raw omega 3 fats, but my diet is based on starches and I don't tolerate flax seeds, the Mc Doughall way works for me, just a bit concered about the omega 3 though because of cooking the grains.

Probably because it improves gut function and integrity, resistant starch increases dietary magnesium absorption.

Russet Potatoes Potatoes got a bad reputation in modern nutrition lore, most likely because of their high starch content — but potatoes are awesome.

Also there's really not much point to reducing the sugar for this because the less sugar you use, the more you'll have to cook it dow, so really you're not ending up with a less sweet end result unless you thicken it with some starch, which some people do.

Because they hold the purple color when baked for presentation value and because it was a veg (albeit a starch / carb) it still worked nicely for thBecause they hold the purple color when baked for presentation value and because it was a veg (albeit a starch / carb) it still worked nicely for thbecause it was a veg (albeit a starch / carb) it still worked nicely for the dish.

He was pleased because he has issues with digesting starch.

But it's really so much more because the cooking process coaxes the starch right out of the grains of rice and that's what creates the creamy gravy of a risotto.

I use two different kinds of flour because I found that the texture of the doughnuts was much better with a bit of starch.

Organic tapioca starch is an ideal thickener for fruit pies because it lends a glossy finish, and will retain its consistency in the fridge or freezer.

I have a question since you know WW points and I do not... if I added a layer of quinoa in the bottom of the dish to «bulk up» the recipe (because I never know what other dishes will be showing up and would rather have a starch included) and absorb some of the delicious chicken liquid, would it add a whole lot of extra WW points or just a few?

* I used arrowroot starch instead of whole wheat flour because I've been avoiding gluten for the past week.

King Arthur's blend does not use a superfine rice flour (which makes it rather gritty), and does not brown well at all — plus tends to require more liquid because of all the starch.