Sharron,

Even though I've been LC cooking since January, I have forgotten to ask you this question, and meant to many times...duh!
Since the texture is so different on many things we use to bake and cook with, ie SPI, almond flour, milk & egg protein powder, do we measure those things like real flour...lightly spoon into measuring cup and level off? Seems like some of the things clump together, and I'm never sure if I'm measurning right. I know it's probably a dumb question, but I was just curious

Thanks bunches!

Shelley

sg
***********
"if it ain't broke,
don't fix it"

Shelley,

That is most definitely NOT a dumb question!

I always "fluff up" whatever I'm baking with. I'd never even thought to mention it! Especially the finer stuff like the protein powders, just give them a stir before measuring them.

Excellent question

Blessings!
Sharron
Author of "Low Carb Cooking at Sharron's Place," and "Extreme Lo-Carb Cuisine" to be released in December

www.thelowcarbcook.com

Sharron,

Thanks bunches! I shall file that pearl of wisdom in your cookbook...really, I am going to write it down, 'cause the good Lord knows I may forget it by the next time I bake...LOL

FYI, I just made a double batch of your MMMM Cookies to take on vacation with us...all I can say is MMMMMMM <insert smacking lips here> hehe

I'm soooo glad you are back

Shelley

sg
***********
"if it ain't broke,
don't fix it"