Hi all,
Just wanted to introduce myself on this forum, I already did on the newbie one. I am Tammy from OH, and I have been doing SB for almost 8 weeks and have lost 12 lbs. I am thrilled with the plan, and after the first couple of days, have found it pretty easy to stick with. I am looking forward to learning so much more about the LC life here, and want to throw out a question-any tips or suggestions for LC baking? I am especially interested in how to modify some of my tried and true recipes. Thanks

Hi Tammy, and Welcome! I've done some lc baking, though not much just lately. There are some good LC/SB friendly recipes for coconut macaroons that I enjoy. For general baking common subs for flour are wheat gluten, almond flour and protein powder. SB acutally allows whole wheat flour, but coming from an Atkins background I tend to avoid it. Splenda or Stevia are common subs for sugar. Look around! There are a lot of fine recipes out there.