USING NUTRALEAN TO COOK & BAKE
Because our protein is 100% Whey and we have prebiotic fiber from the Chicory Root (Inulin), it works really well as a replacement for traditional white and whole wheat flour when blended with coconut flour, almond flour, or flour made from ground sunflower, chia, or flax. If one of our recipes calls for something you don’t have on hand (like chia), use this guide to replace it (for example, with flax)! Don’t worry - this plan will also give you meal plans too
I use a lot of coconut flour because it is inexpensive, it’s easy to find and it’s incredibly healthy and filling. Coconut flour works great with Natural Nutralean for baking. The prebiotic fiber in Nutralean also thickens soups and gravies and blends beautifully to make a fantastic substitute for white flour.
When baking, you will want to substitute 1/4 cup to 1/3 cup coconut flour for 1 cup grain-based flour. Coconut flour is very dense and it absorbs a lot of moisture. Also, some coconut four is milled more finely and some holds more liquid than others, so you may need to add more water if it’s not moist enough, or add a bit more Nutralean if your batter is too moist.
Each tablespoon of coconut flour will need approximately one egg to make your bread or cake moist. You will get the best results when it is blended with almond flour, chia or flax seed, and of course, Nutralean.
Coconut flour has a very subtle coconut flavor. So if you are making bread or savory recipes, add 1 to 2 teaspoons of onion powder. You won’t taste the onion but it will cancel out the coconut overtones.
This high protein flour is the easiest to substitute for regular flour. Two of my children have a nut allergy, so I don’t use it in my recipes, but you certainly can. Just make sure that the almonds have been blanched and skin removed and that they are very finely milled.
For those who are nut-free (like my family), you can use sunflower seed flour in any recipes that call for almond flour. It can also be combined with almond flour and Nutralean as a blend if you aren’t allergic to almonds.
Chia seed has a mild taste and is truly a superfood. High in protein and healthy fats, it helps to create a heavier, chewy texture. You can even use it as a replacement for eggs. Make sure you grind it very finely and then store it in your freezer so it doesn’t go rancid.
Ground flaxseed is a healthier alternative to white flour. I tend to choose golden flax as it makes a lighter color. It’s fairly inexpensive to purchase the seeds and then grind them as you need them. You can store the flax flour in your freezer.
PSYLLIUM HUSK POWDER
Psyllium husk powder promotes digestive regularity and helps reduce appetite and improve blood sugar balance. It also helps gluten-free bread rise and feels more like ‘real’ bread. Please Note: Never use the whole husk. Make sure you are using Psyllium husk powder, which absorbs more moisture. If you use just the husks, you will have too much liquid. You can also use a coffee grinder to create your own powder if needed.