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I've been following GLAD as my regular day-in-day-out diet for a long while now and been happy with the results. I'm also a fairly adept cook and have been playing around with various combinations to make yummy, low-GL meals and recipes. However, I'm struggling with how to figure out GLs for complex food combinations. For example: I've been working on a viable potato substitute using a combination of cauliflower, sweet potato (or yams), eggs, butter, and cream. What's puzzling me is how to do figure out what the GL of this combination is? Is it really just as simple as sorting out weight or volume and doing the usual (net carb / 100) * GI on the individual items and totaling it all up?

I'd like to start posting some recipes, but don't want to inadvertantly blow someone's GLAD diet because I don't know how to calculate properly

scotty wrote:I've been following GLAD as my regular day-in-day-out diet for a long while now and been happy with the results. I'm also a fairly adept cook and have been playing around with various combinations to make yummy, low-GL meals and recipes. However, I'm struggling with how to figure out GLs for complex food combinations. For example: I've been working on a viable potato substitute using a combination of cauliflower, sweet potato (or yams), eggs, butter, and cream. What's puzzling me is how to do figure out what the GL of this combination is? Is it really just as simple as sorting out weight or volume and doing the usual (net carb / 100) * GI on the individual items and totaling it all up?

I'd like to start posting some recipes, but don't want to inadvertantly blow someone's GLAD diet because I don't know how to calculate properly

Dude, first and foremost, you come up with a potato substitute that's GLAD friendly, and I might break down and count GL's for a cycle.

As to calculating... YEP! that's all there is to it. Nothing you do in the kitchen will change the fundamental structure of your food enough to alter its GI (unless you got one hell of a kitchen), so you get a pretty close result by just calculating individual GLs for each ingredient and then totalling up.

Yeah, they got a cauliflower pizza crust out there somewhere (hint: G-O-O-G-L-E).
It has eggs, you steam and shred the cauliflower, squish it together then bake at 475 degrees until crisp and then eat really quick.
don't quote me

Sweet! Thanks for confirming I'm not (completely) crazy by thinking it was that simple. Time to put the chef hat and mad scientist goggles back on and get to work!

scotty wrote:Sweet! Thanks for confirming I'm not (completely) crazy by thinking it was that simple. Time to put the chef hat and mad scientist goggles back on and get to work!

On one condition - you have to follow up with your findings.

cauliflower PIzza . . . That sound delicious
From where can have it guys .

Does sound nice

Cauliflower Pizza Crust recipe can be doubled.

1 cup cooked, riced cauliflower**
1 egg
1 cup mozzarella cheese
1/2tsp fennel
1 tsp oregano
2 tsp parsley

pizza or alfredo sauce
toppings
mozzarella cheese


Preheat oven to 450 degrees farenheit.

Spray a cookie sheet with non-stick spray.

In a medium bowl, combine cauliflower, egg and mozzarella. Press evenly on the pan. Sprinkle evenly with fennel, oregano and parsley.

Bake at 450 degrees for 12-15 minutes (15-20 minutes if you double the recipe).

Remove the pan from the oven. To the crust, add sauce, then toppings and cheese.

Place under a broiler at high heat just until cheese is melted.