Thank you, I'm pleased you are enjoying this thread. The few people I shared my style of baking with felt it was less intimidating and produced a much better product. I'm going to share with you a few more breakfast recipes in my next post. Before I became ill, I had developed my own line of what I felt to be superior bakery products. I was devastated when I was diagnosed with diabetes and felt I had to scrap my plans of ever opening a bakery. I had been collecting recipes and devising my own line of products for years. My mother died of complications from diabetes several years before my diagnosis, as had several members of my extended family. I felt it was best for me to bow out of the race (bakery) at this point. So I dropped out of culinary school and went through a period of depression. Then I started developing a line of lower carb products for my own use. Last week my dh was diagnosed with diabetes and he loves sweets also. So now I'm even more determined to convert more and more recipes.
The line of products I originally devised are not low carb so I will have to now take the time to convert them. These recipes consist of high end gourmet pies, cakes, and cookies. I've put this on the back shelf for now as presently, most of my time is being devoted to learning to vegetable garden so I can produce my own organic low carb vegetables. But I am happy to be able to share my style of baking and these recipes with you.
My hopes are that some of you will also start to convert your recipes and we can all share in the results. To get started I would suggest you begin with converting your family favorites or go to
All recipes – complete resource for recipes and cooking tips or
Welcome to Diana's Desserts | DianasDesserts.com and look around. In the search box type in what you are looking for such as "peanut butter cookies" or" pound cake". I recommend these sites as they have great recipes and many of them are rated. When you are learning to convert you'll only want to select recipes that are the highest rated. This will give you the best chance at good results. Please convert and share your results with us. It is very easy to do. Once you start working with the different flours you'll develope a sense of what flours would be best for your products and taste buds. For instance, soy flour has what I consider to be a little " oniony" smell and taste so you would not want to use it in a delicate tasting recipe. Some flours are more "grainy" then others so if you don't like the grainier taste you will avoid these or dilute the grain by mixing with another type of flour.
Later I will share additional tips such as how to convert eggs to incorporate less yolks and more egg whites, how to convert milk and dairy products etc.
I'm really glad I can be of service and that my education thus far has not been totally wasted.
