Back when I lived in Vermont, I baked bread with some regularity, and my favorite flour was made in Vermont by King Arthur Flour. Now the only flour I eat is in the low-carb tortillas I occasionally have.
I've been thinking of using more wheat flour alternatives, like ground flaxseeds and almond flour; I just got some of each from my local health food store, though I haven't experimented with their use yet.
I happened to stumble across The Baker's Catalogue, which is put out by my old fave King Arthur Flour, and was pleased to see that they have a fine selection of CarbSmart flour replacements available. I haven't tried any of these, but I do know King Arthur's quality and would like to think that they do as good a job with the alternative flours. They're online at http://shop.bakerscatalogue.com/items/catC201subC204.html (and no, I don't have any vested interest in the business!)
-- Now [censored]. You cannot possibly be this stupid and remember to breathe. You must be trolling. -- Carmen
"Craig Smith" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Back when I lived in Vermont, I baked bread with some regularity, and my favorite flour was made in Vermont by King Arthur Flour. Now the only flour I eat is in the low-carb tortillas I occasionally have.
I've been thinking of using more wheat flour alternatives, like ground flaxseeds and almond flour; I just got some of each from my local health food store, though I haven't experimented with their use yet.
I happened to stumble across The Baker's Catalogue, which is put out by my old fave King Arthur Flour, and was pleased to see that they have a fine selection of CarbSmart flour replacements available. I haven't tried any of these, but I do know King Arthur's quality and would like to think that they do as good a job with the alternative flours. They're online at http://shop.bakerscatalogue.com/items/catC201subC204.html (and no, I don't have any vested interest in the business!)
