So as you know, I follow a paleo lifestyle these days, I tend to prefer feeling a little more “fuller” in the sense that I prefer to have more water in my muscles (glycogen). So this is where I mention a flour I found, this flour, though containing grains, may be an exception to my abstinence for grains. It has no gluten, A WHOPPING 25 grams of fiber, and 18 grams a protein.
Now these macros are comparable to vital wheat gluten, which I view as straight up poison. But this flour is remarkably “gluten free” and reduced in phytates and lectins. HOW YOU ASK? IT CONTAINS BARLEY OH NOOOO! Well this aint your normal barely! During the initial stages of the making beer, barley, the primary grain used in beer production, undergoes “mashing”. Here is where the magic…science happens. Simply put, mashing takes all the starches out of the barley. These starches are removed from the barley and converted into sugars, which are ultimately fermented into alcohol later on in the beer making process. What’s left over from the “mashing” though, is a barley that has barely any active carbohydrates and a ton of protein and fiber, They simply take that resulting barley, and mill it into flour (they call it “Barely Barley” flour since it has barely any carbs)
I picked up my first bag yesterday at HEB, and can say that this flour is meant to be mixed with other flours. But for macros sake I wanted to try it on its own, So I made a whole grain style bran muffin!
1 egg 1 tsp baking powder 8 drops of liquid stevia 1/2 cup of Barely barley 1/2 tsp of cinnamon 1 tbsp of gelatin (To make it THICCC) 1 pinch of salt. (vanilla extract, guar gum, almond milk *additional)
Coming out at roughly 220 calories, 35 protein, 7 fat, and 3 net carbs well…
Its an acquired taste! But you could find a way to make it work whenever you want, although nothing beats my typical plate of meat, veggies, and berries. I recommend you guys check out there website!
I find oat fibre the same but, yes, the macros are good.