I bake with Sweet Rice Flour which is made from sticky (glutinous) rice: http://www.bobsredmill.com/sweet-white-rice-flour.html
There is 80 grams of carbs in 1/2 cup so if you use it for baking in combination with Dextrose you’d be getting a good punch of carbs.
The texture of baked goods made with this flour is odd – kind of spongy. I find using a 50/50 mix of sweet rice flour and almond flour gives better results. You can add an extra egg white to dry out the batter as well.
If you’re eating high carb after a workout you might want the fast absorption but for everyday consumption you might want to add enough fat to slow down those very quickly absorbed carbs. Or eat the baked goods AFTER a high fiber meal (eg. a salad) – fat and fiber slows down absorption of sugars.
Reply To: Constipation Solutions and ChallengesLana2014-02-19T22:53:13-05:00