Brian Mailman wrote:
Nick Cramer wrote:
Brian Mailman wrote:
Nick Cramer wrote:
Mike Avery wrote:
says...
[ . . . ]
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.

Portion control is essential, for sure.

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.

Is pinhead a "gourmet" product? I thought it was just steel-cut whole
groats, as still done in Scotland and Ireland?

--
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