In my four years of low carb baking and cooking, I have tried them all. Some have turned out great. And some not so great. Baking with low carb “flours” can be challenging. They just don’t act like the flours we are used to baking with. They don’t taste like them either! So what do you do with almond flour, coconut flour, flax, oat fiber, and more? Which low carb flours are truly low and which are not? What about incorporating other flours together to make a more acceptable-to-family flour mix or flour blends?
Download my low-carb flours chart!
I have created a detailed infographic/chart of low carb flours to help answer some of these questions! And I have created two healthy mixes that have been working well for me in low carb and healthier baking over the past two years: Very Low Carb Flour Mix AND Low Carb Sprouted Flour Mix. Watch this blog for TONS of recipes using both of these! And spread the love by sharing the chart below with your low carb, THM, healthier-baking friends!
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