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Samosa's
- Thread starter Bob700
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AndBreathe
Well-Known Member
- Relationship to Diabetes
- In remission from Type 2
Looking at it, @Bob700, the atta flour could well work as its a wholemeal whole wheat flour.
I'm strictly gluten free, so all wheat (and lots of other stuff) is out for me. I recently asked the stall holders of a stall selling Bangladeshi food, and a food festival, which of their products were GF. Their response was absolutely everything, aside from the samosas. Allegedly, they don't work too well with other flours.
I'm strictly gluten free, so all wheat (and lots of other stuff) is out for me. I recently asked the stall holders of a stall selling Bangladeshi food, and a food festival, which of their products were GF. Their response was absolutely everything, aside from the samosas. Allegedly, they don't work too well with other flours.
trophywench
Well-Known Member
- Relationship to Diabetes
- Type 1
I have made them, in the past, using filo pastry - I hasten to add, which I purchased from Safeways - that tells you how long ago! LOL They were successful - but I never made them again cos it took me virtually all one Saturday so after that if we fancied some they came from an Indian takeaway!
Browser
Well-Known Member
- Relationship to Diabetes
- Type 2
I’ve use gram flour with reasonable success but it doesn’t keep it’s crispness too long. I use fiberflour for some cooking but have never used it for batter. Slight hitch is that these flour alternatives are relatively expensive and make experimenting a bit costly if they don’t work as well as you would like.
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