Here’s the Gist of What I Do…

I make my own low-carb flours, which I use to prepare pancakes, waffles and muffins. I keep the following on hand at all times: white flour, white whole wheat flour, whole wheat flour, soy flour, whole almonds and old-fashioned oats. I am continually adding new flours to my arsenal.

If I’m making muffins, I follow a traditional recipe that, for example, calls for 3 cups of flour. I look at my flours and might decide to mix 1 cup of white flour, 1 cup of whole wheat flour, and 1 cup of soy flour together. Occasionally, I use all whole wheat flour or any other mixture I prefer. I sometimes grind almonds to make almond flour or oats to make oat flour. I caution you not to use soy flour in your waffle or pancake batters, as it tends to stick too much to the griddles.

If a recipe calls for oil, I use canola oil. If a recipe calls for butter, I will generally use canola butter or Smart Balance® regular spread.

I purchase whole milk, and when baking (and elsewhere), I mix it with half water to make an approximate 2% milk. This cuts the carbs (as well as the price of the milk!) in half. There is no noticeable difference in taste from 2% milk.

I am not a big fan of putting solely artificial sweeteners in most baked goods, as it alters the texture and flavors too much and makes things stick to the pan.

So, when baking cakes or muffins, I prefer to reduce the amount of sugar rather than add all artificial sweetener or I’ll do a combination of sweetener and sugar.

For instance, yesterday I baked a large batch of Amish Raisin Bran Muffins that called for 3 cups of sugar. The recipe makes six dozen muffins. I reduced the sugar to 1 cup of sugar with very satisfactory results.

I have discovered that a combination of half sugar and half Splenda® works well in sweet potato and pumpkin pies. This also works well in baked bread and rice puddings (I use brown rice) and in baked custards. I also use half sugar and half Splenda® when I bake pies such as apple, pineapple, peach and berry. These pies taste pretty much the same as if I had used all sugar.

So I basically mix my flours, use canola oil or a butter substitute, cut the milk carbs in half and reduce the sugar; or I mix sugar and sweetener together (usually 50/50). I do this with just about any standard recipe. The results are pretty much the same as the original recipe – and sometimes even better!

Please note: These recipes are not the final word.They are simply illustrating my FORMULA.

My recipes are here to get you to think outside the box. To get you to experiment with the dessert recipes you come across, until YOU obtain a level of control that is comfortable to you, YOUR health and taste buds. This can be achieved by portion monitoring, lowering the recipe ingredients that adversely affect your health, and by adding or substituting those that help. Use your own discretion and seek the advice of your licensed healthcare provider.

I am still experimenting; so from time to time, I will post further results. I’m committed to making superior low-carb products for myself and my family.

7 Responses to “Here’s the Gist of What I Do…”

  1. Deborah Says:

    I have Type 1 Diabetes, and my roommate and her daughter have celiacs disease, so we ALL run into trouble making and eating sweets!

    Recently I made a lemon meringue pie and constructed the crust with almond flour since they cannot eat anything with regular flour or gluten.

    After a trip to a nearby barbecue joint, we started talking about figuring out how to use amaranth flour and ground pecans for a sweet potato pie crust.

    There are LOTS of alternative flour options for folks with celiacs, and although I find those recipes actually tend to be higher in carbs than regular recipes, nut flours have proven to be a fantastic substitute. Also, they use a lot of sweet rice flour and tapioca flour. Chickpea flour has a lower glycemic index, but it’s pretty heavy.

  2. Stacey Says:

    Thanks, Deborah. I hope you’ll share some of your recipes with us!

  3. Manny Hernandez Says:

    I just sent you a message through your contact form.

    I wanted to invite you to join, a community for people touched by diabetes. We have a section devoted to food and recipes for diabetics, but you will find the site to go well beyond that.

    Looking forward to seeing you there!

  4. Bernard Farrell Says:

    I just came across your blog today, thanks to Dae at

    Have you tried whole wheat white flour at all? When I’m making pie pastry I now use about 40% whole wheat white and 60% white flour. I think it gives the pie a more interesting taste and the fiber in the whole wheat white helps in terms of control. I use King Arthur flour in all my baking.

  5. Stacey Says:

    Yes, I buy it from King Arthur Flour also. It’s a great new product!

  6. BARBARA Says:

    In your recipes, could you substitute unsweetened applesauce for the oil and soy milk (lower sugar and carbs) for the whole?

  7. Update: Kelsey the Pastry Chef « Says:

    [...] together. Her foods are not completely sugar free nor completely fat free, she uses what she calls Neo-Carb baking. The gist of it is she uses combinations of lower carb flours, combinations of Splenda and [...]

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