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Can anyone tell me why...


Lover of Extra Easy
I'd like to know why, if I make polenta porridge, it's free but used as flour in baking it's synned?
I can understand fruit being synned when liquidised etc but can't understand why polenta, cous cous etc changes syn value baked instead of boiled.

I look forward to hearing, as it's bugging me.
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Bring it on!
I believe it's to do with the volume you would use when using it ground or as flour, far greater than before it's ground. Also may be something to do with breaking the fibres?


A moaning old boot!!!!
I got told that when using it in baking, you are more likely to eat more of it (for example muffins!) and so it could become an issue and you wouldnt lose.


Lover of Extra Easy
Thanks Chuffy and Victoria!

It all does make sense, especially about overeating (like the delicious muffins)

Guess I'll have to syn them... pity but never mind!

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