by Donna Reish
Low carbers, gluten-free folks, Paleo peeps, and real foodies all have their favorite flour and flour combinations when it comes to baking healthier (or lower carb, or gluten-free, or real, etc). Most people who use alternative flours focus on their specific need or preference–whether they want fewer carbs, no grains at all, nothing processed, etc. Two things that are sometimes overlooked in this quest are how “normal tasting” the flour substitute is and the cost of the substitute. I know there are die hard healthy bakers who would never use a grain or never use a flour with over a dozen carbs….but there are others who are trying to navigate these new baking waters (especially those of us seeking lower carb who are not used to the unusual flavors or those who have sticker shock when they start purchasing low carb flour substitutes).
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by Donna Reish
Easy peasy crock pot meal today!!! With low carb and family-friendly options! I have this thing about crock pot meals (besides loving how easy they are!). I first look at every crock pot recipe and see how much “precooking” I will need to do. For example, I don’t mind tossing some potatoes (or turnips!) and carrots in the micro or Instant Pot to precook them before adding to the crock pot, but when a meat needs precooked (like ground beef for chili or pasta casseroles), I think “there has to be an easier way than all that precooking before I ever assemble the actual dish!” I think this goes back to the days of precooking 20 pounds of ground beef for freezer entrees when we still had all seven kids at home. (That much precooking will do it to you!)
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by Donna Reish
Syrups and Honey
One of the biggest problems with sugar-free baking and cooking is the extra time that it takes. Sure, you can just stick with recipes calling for granulated sugar—and sub in your favorite sugar-free one (See my Sugar-Free Substitutes post!) and be a happy sugar-free-family. However, after a while, you will likely find yourself wishing that you could make those bars with that “Eagle Brand” stuff drizzled all over them or those candies with caramel centers or those milk chocolate peanut butter cups.
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by Donna Reish
Some of you have asked for an index of recipes at the blog. And nobody has to ask me to organize something twice….I ADORE organizing! But rather than a traditional alphabetized index (or even by food group), my recipe index organizes the recipes by mix that the recipe primarily uses. Thus, you will find recipes under Sugar-Free/Flour Free—using my recommended sugar-free sweetener but with charts available to substitute your favorite healthy, sugar-free sweetener, if desired. (See that Sugar-Free Solutions Chart here!) You will also find recipes under my two flour mixes (but again, other flour combinations will also work—I detail options in the recipes). And my amazing Cream Cheese Dessert Base. And then there are some more traditional breakdowns. I think you’ll enjoy it!
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by Donna Reish
Since I published my two low carb flour mixes, I have gotten questions concerning when to use each one, etc. So until I get the dozens of recipes up that go with each mix, I thought I would write a general post about the mixes, direct you to some recipes using them, etc. So this post will detail more about my Very Low Carb Flour Mix and my Sprouted Low Carb Flour Mix!
First of all, check out the handy chart that shows carb counts in each of my flour mixes as well as other low carb (and non low carb) flours.
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