The Flours I Primarily Use in My Sugar-Free Baking

Surprise, I typically use wheat flour (all-purpose flour) in my baking mixed with one or more of the following flours. Whole wheat flour, white whole wheat flour, soy flour, coconut flour, oat flour, almond flour, or black bean flour.

The reason I use some wheat flour is to mimic the taste and feel of the traditional baked goods we are all familiar with. This prevents my baked goods from being rejected but instead enjoyed.

Pictured are my Pink Champagne Cakelets

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