In article ,
says...


Hi, Dick. As a person with diabetes, I have to keep my carb intake fairly
low, as the body makes glucose from carbs, thus my interest in low carb
products. According to Wikipedia (not quite the rival of Encyclopædia
Britannica):


Well, I'm glad I read this far. I typically reject highly modified
franken-foods out of hand with a derisive, "who wants to eat that
junk?" I lean towards foods that people have been eating for hundreds,
or better yet thousands, of years.

If I were looking through your glasses, the world would probably look
different to me.

In addition to the baking mix, they also sell the flour by itself under
the name "carbalose" for around 2.50 a pound. You might be able to find
it cheaper through google or bizrate or ebay.

As to how it works, why don't you try it and get back to us?

One other consideration or possibility would be to look at more whole
grain breads. Reinhart's recent book on whole grain breads is quite
good. The breads I've made from the book taste very good, and being
made with whole grains should have lots of fiber. Thay offsets carbs as
far as the late and unlamented Dr. Atkins was concerned, and I am told
the fiber slows carb uptake whch is a good thing for diabetics also.
Still, I don't know if that would work for you..... I'm not a doctor and
I've never even played one on TV.

Mike