Lo carb baking

Hi, I’m a newbie to lo carbs. Basic question, what flour/s should I use. Any recommendations for books on lo carbs will be greatly appreciated.

Depending on your reasons for going low carb and the type of things you want to bake, i imagine there are several paths you could go down.

I really only know of the high-fiber strategy. More whole grain and fiber for slower rise in blood sugar.

Here’s a bit about this

https://www.npr.org/sections/thesalt/2019/01/21/686603016/you-dont-have-to-go-no-carb-instead-think-slow-carb

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All the low carb folks I use do not use any flour or grain at all. Here is one recipe linked. I have not tried it but the site has a lot of good info on it so it might well be great.

http://www.dietdoctor.com/recipes/the-low-carb-bread

Wow! Is that a nice recipe

Here’s an interesting piece of information from this article:

“And here’s one final tip for all of you who have a hard time turning down a baguette, croissant or warm basket of rolls: Eat them at the end of a meal.

Why? A small study published a few years back found that, compared with eating bread at the beginning of a meal, people who saved the rolls for the end had a 30% lower peak in blood sugar. Now, this may not have the same effect on everyone, but it suggests that timing matters.”

I guess dessert shouldn’t be first :slight_smile: I actually have a similar strategy for when I’m craving something sweet and I bake a cake, pie, cookies…etc. I have a gigantic salad for dinner and follow it up with the treat.