"Actually, what I am finding more difficult is the flour mixtures. Because they are made from such high carb stuff, it seems that that is what is raising my blood sugar more than the sweetners. And it's not just in the baking. The breads, the pastas, etc. I seem to be running out of things to eat. Does anyone else find this to be an issue. "
There are some great low carbohydrate, gluten free flours - I recommend quinoa flour(although still a bit high in carbs, is low on the glycemic index so no spike in blood sugar should happen), flaxseed meal, almond meal flour (or any nut flour), Heartland Ingredients makes pinto bean and navy bean flours that are good too.
Nostalgia Cookies are ready made, yummy, gluten free and sugar free : )
C's Specialty FoodsMember Since 06 Feb 2006
Offline Last Active Feb 06 2006 05:05 PM
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