"Perdu" <[email hidden]> wrote in message
Quoted message said:It's obviously low carb. Anyone here used it successfully in recipes?
Seems
a natural.So far I had made some flatbread mixing it with soy flour. Cuts the carbs
way down. It's excellent, considering the alternative.
I love cooking with soy flour. So far I've made blueberry muffins (those
are the best so far - got the recipe from Low Carb & Lovin it), waffles,
pancakes, fried baked chicken (using soy flour & parmesan cheese as the
bread coating was a great mix).
Next on my list to try is making some sort of soft pastry dough that I could
use to make a pasty or perhaps the top crust of a chicken pot pie. I
haven't tried doing this yet, but I'd really like to. If anyone else has
tried it with success, please let me know. 🙂
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Spring
LC since 1/1/04
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"Before" & "current" pics at link below:
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