Lo carb baking

(seadaddy) #1

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.

(Melissa) #2

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

1 Like
(Geoffrey) #3

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.


(Raydee8) #4

Wow! Is that a nice recipe