Low Carb Cooking

My Low Carb basics from left to right: Carbalose flour, vital wheat gluten flour, Erythritol Powder or granules, Splenda, Atkins bars, sugar-free chocolate chips, Dreamfields pasta and (coconut, almond and oat flours, not pictured.)

Discovering low carb cooking has been a blessing for me. I have been able to lose those stubborn last 10 pounds that before seemed impossible to shed. I have learned through trial and error, how to replace high carb ingredients, like sugar and white flour, for healthier alternatives. Who says you have to give up baked goods like cookies, cakes and ice cream? With a little tweaking you can turn almost any recipe into a delicious low carb version. Almond and coconut flour can replace white or wheat flour in many recipes with a little modifying. There are many more flours available, but those are my favorites. I have recently discovered a wonderful flour product called Carbalose. It's made from enzyme-modified wheat and contains 80% less carbs than traditional wheat flour. I like to use a combination of almond or coconut flour with the Carbalose, because I find it has a better flavor and texture. There is a baking mix that is made with Carbalose called Carbquik. There are several comments on different blog sites about it, most people seem to like it. I haven't tried it yet, because it's a little pricey, but will most likely buy it if it comes to my local market. You can buy both of these products online, just click on the link for Netrition's website on the right side of my page. As far as sugar substitutes go, I really like Erythritol because it is the closest thing I have found to white sugar. It has zero after taste, no carbs and is slightly less sweet than sugar. Most health food stores carry it and it can also be purchased online at Netrition.com. I also use Splenda for a little added sweetness. So get in the kitchen and whip up something low carb and delicious! I will post new recipes from time to time as I create them or stumble accross them online.