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
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.
Wow! Is that a nice recipe