Has anyone else had the same success with using alternative flours in their baking? By perusing gluten-free sites, I've discovered almond flour and coconut flour and have been coming up with some pretty fantasic recipes! I've been replacing a large percentage of the all-purpose flour with these alternatives and the taste remains so close to the original that my non-diabetic or non-lowcarb friends and family can't tell the difference. If you want to see some of my recipes, check out my blog:
Diabetics Rejoice!
The Banana Bread and Vanilla Cupcake recipes are awesome! I'm pretty excited about my results and just wanted to share. I'd love to hear if anyone else has given them a try and what you think.


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. I'd love to hear if anyone else has given them a try and what you think.
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