Lowcarbfriend

I didnt know where to post this but here…Like everyone else the economy is making it very hard to buy anything to eat…expecaly if its baking needs now…the nuts I buy have went up 1 a pound in the past week…I bought some E from EF a couple of weeks ago..16.95 for 5 lbs…I got it and one bag is busted so I went online to chat with them and looked and the same 5 lbs are now 23.95 for 5 lbs!! Splenda is 8.00 a bag at Walmart too now even thou I use the Liquid Splenda … I guess I will have to quit eating any LC sweets anymore even thou I like them and I am in matience… I know thing are going to get worse too…back to basic LC for me…

Just have to vent..Sorry..

HUGS
Christina

one serving, 4 carbs, 2 net carbs.

ate it plain. TOM craving for choc, not sweet, but choc.

that is kinda gross huh, lol

can anyone else eat this stuff right from the box?

the lady at the lindt store gave me a sample of the 99% lindt stuff. i was expecting to be grossed out. was not bad. i did not get it cause it was too high there, but instead went home and ate baking chocolate.

I would like to have a better understanding of low carb baking ingredients and the functions they perform. Are some/any interchangable?

I just read the thread on PolyD, which was a great help.

I have liquid splenda, powdered splenda (the kind it takes a rocket scientist to figure out how to dilute), Xylitol (so far unopened), flax meal, a box of Carbquick (also unopened).

I’m hoping Kevin will chime in here, as well as our other resident low carb cooks and bakers. I read the recipes on his site, and know he has a stellar reputation as a cook/baker. I am unsure about WPI (5000…and I think there was another number), and resistant starch. What are there, how are they used, what purpose do they serve, and how are the different numbered WPI different?

What about Carbalose flour? Erythritol? Diabetisweet? (and any other sweetener I’ve not listed).

Also, can someone tell me about almond meal or flour, and coconut meal/flour?

I’d really like to make one order to get everything I need for most low carb cooking and baking applications, to cut down on shipping costs.

Also, while we are here, what is ThickenThin/Not Starch and Not Sugar?

I wish Scott were here too!

I really enjoy the creative process of cooking and baking and would like to be able to turn out baked goods and sweets that taste good enough and have good enough texture to win over my family.

Thanks,

Dawna

I want to start switching over all of my bakeware so I don’t have to use my nonstick stuff any more.

I’m talking mainly about baking sheets. Muffin pans would be nice too.

I’d like to find some good stainless steel ones.

Has anyone purchased some that they are really happy with? If so where did you get them?

And by sweetener, I wasn’t thinking AS………that’s what I am trying to get away from.

I can’t have anything sweet ofcourse, and I am trying to teach my family to chose fruit over the typical American diet of "sweets". But sometimes I just want to bake something (I love to cook and bake/my family owned a restaurant for some time) for them, especially cookies or something.

I’ve tried to google but it always comes up with AS or the recipe uses oats and stuff but also uses regular sugar/brown sugar.

I’ve got honey, black strap molasses, maple syrup…………..do I use these? Where do I find some good recipes?

Thanks for your help.

Okay, when I do controlled carb living, I give up sweets and grains.

I keep hearing, "When I bake, I use…" What in the sam hill are you people all baking, in a controlled carb eating plan?!?!? I cook, I cook daily, but I don’t make cookies and cakes and stuff, ’cause they are either naturally bad for me, or full of faux foods, thus probably bad for me.

What am I missing, or do other people just not give up grains?