What is “Neo-Carb” Baking?
I call my method of baking “Neo-Carb Baking,” as I combine traditional flours and recipes of the past with today’s low carb dieting.
Once you find a combination of flours you like and that bodes well with your blood sugar, you can mix and store your flours ahead of time if you wish. Just give it a good stir each time you use it.
I forgot to mention that sometimes I use soy milk in place of regular milk. For the most part, I like to keep the amount of eggs intact from the original recipe, but you may prefer to alter the eggs following the guidelines in the aforementioned egg substitution post.
June 6th, 2008 at 4:40 pm
You are who I have been looking for! I came upon your website when I googled sugar free sweetened condensed milk. Thank you in advance for all your experimentation and “can’t wait to try” recipes.
A new fan,
Rosie
October 17th, 2008 at 9:35 am
I have just been diagnosed with Type 2 Diabetes at 82, after a vegetarian lifetime. Makes ya sick. But these recipes are a lifeline.
My only complaint is that words like “canola” are puzzling. Can you give clear English definitions of these terms, please? You may not realise it, but your recipes cross several oceans, and not all are familiar with American trade names. Thank you.
October 17th, 2008 at 9:39 am
What about some rye flour recipes, please? I have heard that rye bread and muffins are on the diabetic permitted list.
Also, a list under three headings of foods? Such as: Permitted to Eat. Permitted Now and Again. No, No, No!
It would be a boon, even if it’s not really up to a chef to provide a list; perhaps more appropriate for doctors to compile.