I eat low carb because of my Diabetes, so the flour mixtures that most of you use are too high in carbs to allow me to control my blood sugar.
Low carbers often use a combination of almond flour and flaxmeal in baking. For some people (like me) flax causes terrible stomach cramps, in which case, pork rind flour can be substituted for flaxmeal.
A cup of coarsely chopped (crushed) pork rinds can be used instead of bread or crackers when making meatloaf, stuffed peppers, stuffed cabbage rolls or meatballs. That is why I purchase 2 or 3 bags or rinds, coarsely chop them, place in a Ziploc bag and keep them in the freezer for future use.
Believe it or not, using a mixture of almond and pork rind flours, I make some very good hamburger buns, biscuits, dressing (stuffing), cakes, donuts and whoopie pies.
Pork Rinds In Baking
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