Nick Cramer wrote:
Brian Mailman wrote:
Nick Cramer wrote:
Mike Avery wrote:
says... [ . . . ] In addition to the
baking mix, they also sell the flour by itself under=20 the
name "carbalose" for around 2.50 a pound.

That would be something like 2 one-pound loaves.

and some change. Depends on the usual weight of your cup, and 2 cups to
a pound loaf.

You may wish to offset that cost by using it in addition to
flour-and what we do here is use 8% oatmeal as a high-fiber
ingredient to slow carb uptake. You won't achieve as low a carb
product as you'd wish, but it would be lower (especially if you use
reduction and cut the slices thinner) than "normal."

For specialty diets, the rules to achieve a "just-like" are simple..
either dilution or reduction. In this case, I'm advising both. Dilute
your regular flour with whatever the lower-carb stuff is, and eat less.

Thanks for that, Brian. What kind of oatmeal do you use? All I have
at the moment is pinhead.

Just oatmeal. I don't use "gourmet" products in every day foods.

B/