Gluten is the natural protein found in wheat. It is 75% protein. A small amount added to bread flour improves texture and elasticity of bread. Used by commercial bakeries – this puts the home bread baker on par with the professionals. Also used to make a meat substitute.
Joseph’s Maltitol Syrup 10 oz.
April 1, 2011 By Leave a Comment
Almond Flour, 10 oz. bag by Now Foods for Low Carb Baking & Gluten Free Baking
April 1, 2011 By 1 Comment
Now Foods Natural Almond Flour is an unblanched, low carb, gluten-free flour that is an excellent diabetic-friendly substitute for other flours used in baking, either wholly or in part. This unique flour is not de-fatted, making it a good source of essential fatty acids that naturally occur in raw almonds.
Erythritol Natural Sweetener, 1 lb. bag by Now Foods for Low Carb Baking
April 1, 2011 By Leave a Comment
Carbquik Low Carb Baking Mix
March 20, 2011 By 3 Comments
If you’re looking for a low carb substitute for Bisquick, then you’ll want to use CarbQuik. CarbQuik baking mix is a low carb baking mix for the Atkins diet. Use CarbQuik for hundreds of recipes including low carb pancakes, low carb biscuits, and low carbmuffins.
Chocolate Chocolate-Chip Pudding Cake Recipe by Dana Carpender
February 20, 2011 By Leave a Comment
Here, for your low carb pleasure, is the very last, but certainly not least, recipe that I came up with for the upcoming reissue of 200 Low-Carb Slow Cooker Recipes (as 300 Low-Carb Slow Cooker Recipes.) I hope it will inspire you to pre-order!
Pork Rinds by Dana Carpender – recipe included!
July 24, 2010 By Leave a Comment
Years ago, some furious online detractor of low carb diets threw at me the accusation that I ate “pork rind cake.” This is not true. I have never eaten a cake made from pork rinds, and had never heard of such a thing till the accusation was made. And though she subsequently posted a link to a recipe, that is the only time I have ever heard of pork rind cake in my near-decade on a low carb diet.
Is Splenda safe? by Dana Carpender
June 5, 2010 By Leave a Comment
I recently got an email from reader Karen Kosel asking exactly that; she followed up by posting me a website that said some really unpleasant things about Splenda – to be specific, that it may cause shrinkage of the thymus gland, which is part of the immune system, and may also cause enlarged liver and kidneys. For balance, they also concluded that sucralose (the chemical that makes Splenda sweet) was probably “not as toxic as aspartame”.
Eggs are a Low Carber’s Dream Food by Dana Carpender
March 20, 2010 By Leave a Comment
We’re just a few weeks out from Easter, and you know what that means: eggs are going to be cheap. Religious holidays aside, late winter/early spring is always a great time for eggs – that’s why they became a symbol of this spring religious festival. I have occasionally seen eggs as cheap as 4 dozen for a buck – these were medium-sized eggs, to be sure, but still, at that price they might as well be giving them away. At prices like that, we can eat a lot of eggs.
Low Carb Product Reviews by Amy Dungan
February 16, 2010 By Leave a Comment
