My localish Tesco has about half a dozen "random yam flour" types in the World Foods section, let us know how the beef comes out?
Never heard of it, never used it, but it was in Tescos discount section for all of 79p so I bought it. It appears to be cassava and yam flour, perfect for the braised beef in stout that I planned for dinner this evening. So I have coated my beef in it, browned it off and stuck it in the oven, hopefully in 2 1/2hrs time I will have beef in an amber nectar
Did a quick search on here when I got back and it appears some of you have used it, I would suggest that it's primal or Primally acceptable for me anyway, as it's just starchy root veg, used in moderation shouldn't be a problem.
Last edited by badbunny; 04-15-2012 at 07:28 AM. Reason: More to say
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My localish Tesco has about half a dozen "random yam flour" types in the World Foods section, let us know how the beef comes out?
yam and tapioca flours are great, though they're certainly not a staple. depending on how much you use in a recipe, they might take the place of any other starch you'd serve along side. i wish people would give up on the almond flour and use these, they're far better!
How high are they carb wise badbunny?
I'm not a complete idiot! There's parts missing!!
almost pure starch.
my primal journal:
http://www.marksdailyapple.com/forum...Primal-Journal
I have a bag of 'gari' (course ground cassava) that I bought a few months ago from the international food section of a supermarket for around the same price. It was one of those 'ooh - safe starch' impulse buys. When I googled it I read that cassava is often contaminated with cyanide, so it's kind of put me off finding a use for this.
F 5 ft 3. HW: 196 lbs. Primal SW (May 2011): 182 lbs (42% BF)... W June '12: 160 lbs (29% BF) (UK size 12, US size 8). GW: ~24% BF - have ditched the scales til I fit into a pair of UK size 10 bootcut jeans. Currently aligning towards 'The Perfect Health Diet' having swapped some fat for potatoes.
cassava in its natural state is quite toxic, hence why nobody eats it like a straight up potato. The process of turning it into a flour takes care of that, though
“The whole concept of a macronutrient, like that of a calorie, is determining our language game in such a way that the conversation is not making sense." - Dr. Kurt Harris
^ Thanks - so the course-ground stuff should be good for coating stuff before frying then.
It has quite a bit of potassium, magnesium and other minerals as well some B vitamins so it's not just empty calories.
F 5 ft 3. HW: 196 lbs. Primal SW (May 2011): 182 lbs (42% BF)... W June '12: 160 lbs (29% BF) (UK size 12, US size 8). GW: ~24% BF - have ditched the scales til I fit into a pair of UK size 10 bootcut jeans. Currently aligning towards 'The Perfect Health Diet' having swapped some fat for potatoes.
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