On Tue, 28 Aug 2012 22:02:27 -0400, "Jean B." wrote:

Dogman wrote:
On Tue, 28 Aug 2012 00:09:54 -0400, "Jean B." wrote:

Frankly, I don't trust most sources of manufactured "low-carb" foods,
and prefer to cook/make my own. Yeah, it can be a hassle at times, but
at least I know exactly what I'm eating. Like Susan, I avoid "diet
stores" like the plaque.

Well, yes, that's one reason why I want erythritol. I am speaking
of getting some of the special resistant flours, so I can put
together my own "flour" mixture. Also, for many purposes, it is
best to use more than one type of AS when one is cooking. (I find
that is particularly true if one is dealing with sour or bitter
foods.) I really want some basic things, not baking mixes, etc., etc.

What is a "resistant flour"? And Joseph's pita breads contain wheat,
right?

Have you ever tried almond and/or coconut flours? They make for some
great tasting "breads."

And then there's always "meatza."
http://www.foodrenegade.com/meatza-r...ainfree-pizza/


--
Dogman

"I have approximate answers and possible beliefs in different degrees of certainty
about different things, but I'm not absolutely sure of anything" - Richard Feynman