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| Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not. |
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03-10-2003, 12:59 AM
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pie crusts
funny this lo carb thing came up....have a friend at work who does the
lo carb thing... I think the purpose of wheat would be to use less processed ingredients...right? I am in fact trying tocome up with some sub desserts for her..and it aint easy... she is catering director and I am the bakery super. for a catering co...and she loves the lemon bars.... but can't have them.... anyway...could you use possibly ground almonds and whiped egg whites...folding the almonds into the meringue and pressing it into the pie shell and baking it for a crust...I know it ain't pie dough..or you might be able to make a short crust with the wheat and sugar sub and butter and egg white??/ not sure on that but if it works hey yippee for us all who are doing or trying to help those doing the lo carb thingy... 
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