by Donna Reish
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?
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by Donna Reish
Dear Friend,
By now you have probably seen my printable sugar-free substitution chart and pinnable sugar-free substitution graphic. I hope those helped you see at a glance some healthy choices for your sugar-free life.
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by Donna Reish
Dear Sugar-Free Friend,
How is your sugar-free journey going? I hope you have sought out the resources I referred to in an earlier post:
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by Donna Reish
Dear Friend,
Welcome to Donna Reish.com! Thank-you for joining this growing community of people who want to learn to cook and bake more healthfully, balance family life and work, grow together in efficiency and productivity, and learn to live well!
This blog (along with my sugar-free and Healthy Mixes e-books) was born out of thirty-two years of homeschooling, home cooking, home “business-ing,” and home ministry to families. Essentially, you can expect me to pass on what I have learned from three decades of “doing the stuff” day in and day out.
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Dear Friend,
