On Thu, 29 Jan 2004 05:05:26 GMT, marengo tripped the light
fantastic, then quipped:

Tee King wrote:
. Still, I'm pleased with the one thing
| I've made so far. I'll try to post my future results, but I won't be
| baking often; one pie crust, even at less than 3 grams of carbs total,
| will last me a while.

Thanks for the post, Tee. 3g for a whole pie crust brings all kinds of
possibilities to mind! Pork pie?! And can the WPI be use as a gravy
thickener? hmmmmmm...

The web site states that it can't be used as a thickening agent, and
I've never used the other products available for that, so I'm not much
help, sorry. As for your pork pie...I make a meat pie with seasoned
hamburger (and previously diced new potatoes) that my husband and I
like awfully well. I think my WPI pie crust recipe, after a little
fine tuning, will work well. All in all, I think the WPI shows a lot
of promise, as long as one doesn't expect an *exact* duplicate of a
recipe using a carb-laden flour. I suppose it will just take time in
learning how to bake with it.

·.·´¨ ¨)) :¤:
¸.·´ .·´¨¨))
Tee
((¸¸.·´ ..·´
:¤: ((¸¸ ·.·

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