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.
