HI All,
I love this site and cant wait till all the recipes are back up and running. Howver I wanted to share with all of you another site that has been helping me "muddle" though.
It is called Low Carb Luxury. http://www.lowcarbluxury.com/ It has some good recipes too. I loved the Choc Peanutbutter Fudge and the Almond Pound Cake.

In addition they have a cooking board that has three sticky messages that helped answer some of my questions.

This one is about measuring splenda.
http://www.talkinglowcarb.com/forums...&threadid=4931

This one is about measurement equivilents.
http://www.talkinglowcarb.com/forums...1&threadid=430

Lstly this one defines the variius flour substitutes: powders, flours, gluten, isolates.

I am not a member on this other site and dont post this to take away membership from lowcarbeating, but do find this helpful.

Thanks
Heidi

Sorry, I forgot the last URL.
It is http://www.talkinglowcarb.com/forums...&threadid=1650.


What experience do any of you have with substituting soy flour with almond flour etc. How does it effect recipes??

thanks
Heidi

Heidi

love almond flour, hate soy flour, so I can't advise. But that website has been one of my favorites for quite a while. And I recently crashed my system and had to format and lost all my favorites, So now I have this one back without searching.
Thanks!
Rob