CALLING ALL LOW-CARB BAKING AFFICIANADOS:

I am constantly trying to make baked items using soy-based ingredients and I keep coming up disappointed in the taste. I know that almond flour can be used, but some of the items made with it taste so much of almonds that I really don't care for them. Is there a reasonable substitute for soy flour/soy powder?

Also, I use soy protein isolate for my bake mixe and mock-cereal. Does using whey protein powder instead make a difference in the taste? I don't mind the soy protein since most of the "soy" part is gone in the isolate, but if the whey products are better, then I'd like to give them a try.

Any advice is appreciated!

Robin

Sonbin

Why Did It Take Me Ten Years to Finally Do This??!!!

134/122/110-115

I've found a difference in texture between the two, but both are fairly tasteless - at least the brands I've found.

Many people who are sensative to soy use whey protein instead.

Experiment a bit and I'm sure you'll arrive at what you like best.

Maggie
5'1" ~~ Atkins since '98 (160)/Maintaining nicely (110) ~~ Redhead until further notice!

Thanks Maggie. I made some cranberry muffins with almond flour, vital wheat gluten and soy powder. The texture was as close to a wheat flour product as I have seen. It sure is fun learning to cook and bake all over again! My goal is to create such good low-carb items that my husband and kids won't be able to tell the difference.

Sonbin

Why Did It Take Me Ten Years to Finally Do This??!!!

134/122/110-115

Those muffins sound good, Sonbin!

How about posting the recipe? (and saving it for when our recipe section is fully functional again?)

I share your philosophy. Friends and family alike eat low carb when they're at my place. No one's complained yet!

Maggie
5'1" ~~ Atkins since '98 (160)/Maintaining nicely (110) ~~ Redhead until further notice!