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Low Carb Baking
"Low Carb Cooking" at Low Carb Diet Support: "I really love to bake. Are the low-carb desserts just as delicious as regular desserts that's loaded with all that sugar? Does the flour taste the same? I realy miss baking my cakes and cookies. ...." |
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#1
09-09-2003, 04:29 PM
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 I really love to bake. Are the low-carb desserts just as delicious as regular desserts that's loaded with all that sugar? Does the flour taste the same? I realy miss baking my cakes and cookies. Once I get pass induction I wanted to start back baking, but was very skeptical because I know i will taste the difference. My dh also misses the sweets. All advice and suggestion will be greatly appreciated.  SharonShay 205/198.5/150 Atkins since 8/29/03  |
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#2
09-09-2003, 04:43 PM
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| If you look at the top of the site, there is a link called "Low Carb Cooking" -- in that section are articles by myself and MarcieLynn. We both have some pretty yummy desserts in there. Once the database is back up and running, we have several hundred dessert recipes. Just last night I took my "silky chocolate peanut butter pie" to a meeting. One gal absolutely refused to believe that it was low carb and sugar free. I told her that I'd better not be lying -- this is my living  hth  Blessings! Sharron Author of "Low Carb Cooking at Sharron's Place," and "Extreme Lo-Carb Cuisine" to be released in December www.thelowcarbcook.com |
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#3
09-09-2003, 05:25 PM
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| Do yourself a favor, and get Sharron's cookbook. Even if you only use it for the French Silk Pie, and Chocolate Peanut Butter Pie (wrong name, I'm sure), it's worth it's weight in gold. I've made both of those multiple times in a month, and people just can't get enough of them. Oh, and make the Cinnamon Butter, and sear it to your pancakes, or waffles - makes a crunchy sweet coating.  If you're sensitive to the taste of Stevia, don't use as much as indicated in the book, though.. To me, it has a very, very bitter taste, so where it calls for a teaspoon, I use maybe 1/4 tsp. (if that)... |
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#4
09-10-2003, 02:03 AM
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| Thanks, Shrinky! I never would have thought of that! My friend got me some LC bread last night. Maybe we'll have to try some cinnamon toast btw, if the stevia bothers you, at the back of the book are conversions. You could go entirely with splenda if you wish... My dh is just the opposite. He can't tolerate the Splenda! Blessings! Sharron Author of "Low Carb Cooking at Sharron's Place," and "Extreme Lo-Carb Cuisine" to be released in December www.thelowcarbcook.com |
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