Q: I am diabetic and eat low carb/low sugar. How do your mixes support a diabetic diet?
A: A few things to know about our product formulation…the coconut palm sugar we use has a glycemic index of 35, so it is the lowest glycemic whole food sweetener available (see more on this below). When you pair the low glycemic coconut palm sugar with the high protein, fat and fiber from the sunflower seeds, carb digestion is slowed significantly so as to have a minimal effect on blood sugar. We have many people who are type 1 and type 2 diabetics as well as those on ketogenic diets using our mixes regularly. They tell us their blood sugar remains stable after eating our products. Some of our friends are diabetic so we care very much about providing them foods they can enjoy without throwing their blood sugar out of wack. Most diabetics are allowed 50-100 carbs per day, although we have seen more restrictive diets of 25-50 carbs per day. Most of our products were formulated to be full meal replacements and fit within the range.
A: Every product we develop is taste tested by lots of people against the best tasting products on the market (local bakeries, other gluten free brands, etc.) before it is offered. Plus, the seed blends we source are very mild tasting so they don’t have a prominent ‘I know this is sunflower seeds’ taste. Other gluten free products often have strange tasting starches that don’t have flavor without a lot of sugar added and the texture is lacking. We are confident you’ll get great taste and texture from our products.
Aside from taste and texture, the nutrition is another big difference between our products and other options. The first ingredient in other baking mixes is typically refined sugar. The sugar plus the high carbohydrates found in wheat and typical gluten free flours may taste good, but if you eat those baked goods often, it’s a formula for weight gain and illness. If you have any chronic health issues (allergies, excess weight, stomach problems, migraines, etc.), they can often be traced to what you are eating. Our baked goods will help support you reaching your overall health goals rather than detracting from them or causing ill health.
Q: How much protein do I need daily?
A: The USDA Dietary Guidelines recommend 45 grams/day for the average female; and 60 grams/day for the average male. You’ll meet at least 20% of your protein requirement with 1 serving of our products. If you need more protein, you can increase the number of servings.
Q: Won’t I gain weight if am eating baked goods regularly?
A: That all depends on your lifestyle. If you exercise and have a healthy lifestyle including avoiding fast foods, highly processed foods, and caffeine; and you eat a balanced diet of whole foods, eating SunFlour products should help you obtain your weight goals. The naturally balanced macronutrients–high protein, fiber, and healthy fat combined with low carbohydrates–in our products, may reduce your cravings and prevent blood sugar swings that lead to weight gain. You shouldn’t have to worry about gaining weight if you have a healthy diet and exercise regimen.
Q: What is coconut palm sugar and why is it the choice for several of your mixes?
A: Coconut palm sugar is an unrefined sugar that is processed from coconut tree sap or coconut flower blossom nectar. Unlike it’s name implies, it is not made from coconut. It is rated as a low glycemic sugar (GI of 35), so it allows you to have a sweet taste without wreaking havoc on your blood sugar and weight. As it turns out, coconut palm sugar is a perfect sweetener for low carb/ketogenic diets as the goal of those diets is to keep blood sugar low and stable. Unlike the sugar alcohols commonly used in keto diets that often cause stomach upset, coconut palm sugar is very gentle on the body.
In addition to avoiding using sugar alcohols because they cause intestinal distress for so many, we have steered away from the high intensity sweeteners like stevia and monk fruit since they tend to leave a funny aftertaste and don’t taste like the real deal.
If you want to use the alternative sweeteners, we have many low carb/ketogenic recipes on our website that use SunFlour as a base. Baking from scratch with SunFlour means you can use whatever sugar alternatives and other ingredients you prefer.
Q: Do your products taste like sunflower seeds?
A: No. To start with, we use a very mild tasting, raw sunflower seed kernel. Once it is milled into a flour, SunFlour®, it is blended with other supporting ingredients like sorghum flour (an ancient grain), organic coconut palm sugar, and natural vanilla flavor. When you bake the product at home, it should have the taste and texture of other traditional baked goods, but with all the powerful nutrition of sunflower seeds. The one product you’ll get a sunflower seed taste is with the SunPower Bars because we added whole sunflower seeds to the mix and recommend using sunflower seed butter in it’s preparation.
Q: Are all of your products gluten free?
A: Yes! SunFlour and all of our mix ingredients are gluten free.
Q: Are your products nut free?
A: Yes. SunFlour is made from seeds, not nuts (we realize many people mistakenly put seeds in the nuts category). There are no nuts in SunFlour or in the mixes and all of our products are made in a nut free environment. Nuts are among the top 8 allergens and we rarely find that people have allergies to quality sunflower seeds like those used in SunFlour.
Q: What is the best way to store an open bag of mix?
A: Squeeze as much air as possible from the bag and seal it with a clip or in a ziploc baggie. You can store it in the freezer for long-lasting freshness. Storing in the refrigerator or in a cool, dry cabinet is also okay.
Q: What is the difference between the protein in SunFlour and other protein-enhanced foods?
A: The protein in SunFlour is still in its natural form. SunFlour is simply sunflower seeds that have been cold-milled (heat destroys important nutrients) to a smaller size. Soy and whey protein fortified products (most protein bars and protein cereals) add protein in the form of a protein isolate. When protein is ‘isolated’ from the original ingredient, it is modified (damaged) through chemicals or pressure. Additionally, many people are sensitive or allergic to soy and dairy but not to sunflower seeds.
Q: Are your products vegan?
A: Yes. Our SunFlour and mixes are vegan. We do, however, recommend the use of eggs to prepare several of the mixes. We have tested many egg substitutes and have found only a couple that get close in terms of a texture and taste.
Q: Is there an egg substitute you recommend?
A: Although we prefer how the egg works with our products, we recognize it is not something some people can or want to have. With our recommended substitutes, you will get a bit denser end-product but it is still very tasty. The substitute for one egg is 1-2 tsp psyllium husk or chia mixed with 3 Tbsp warm water. You need to let it gel for a minute or so before folding into the mix. We prefer psyllium husk to chia because it has a milder flavor. Some people have asked us about applesauce. We don’t like it as much in our products as it doesn’t provide much structure and the end result is often mushy. It also adds unnecessary sugar so not great if you are trying to keep sugar low.
Q: Is it okay to eat SunFlour raw?
A: While it is unlikely to be an issue for most people, those with lower immunity may have a problem with even low levels of naturally ocurring bacteria found in all flours that would normally be killed with the baking process. To use SunFlour in foods that are not baked (like smoothies), we recommend baking the SunFlour on a cookie sheet at 165 degrees for 10+ minutes and then adding to the smoothie or recipe once cooled.