[Staceyy]

The recipes I submitted were adapted to my preferences and dietary needs. You have to adapt them to yours. If you do not want to use white flour I am urging you to use the flour you are more comfortable with such as oat, soy or almond flour. You may prefer to use sour cream in place of yogurt, or stevia in place of sugar, whole milk or lowfat milk etc. This is your choice. My recipes are only guidelines as to how to manipulate recipes to suit your dietary needs while retaining the most flavor.

In baking, you may use a heaping Tablespoon of soy flour and a Tablespoon of water to equal one egg. Once baked, there's no texture or taste difference.

1 large egg = 1 1/2 large egg whites

1 large egg = 3 Tablespoons egg substitute

1 large egg white = 2 Tablespoons egg substitute

1 large egg white plus 2 teaspoons canola oil = 1 egg (to reduce the cholesterol)