Ingredient Conversion Information????
 

By now I have figured out that I can substitute Splenda in place of sugar, cup for cup. However, does anyone know of any conversion chart for Ingredients so I can make my favorite recipes low-carb?

For instance, if my recipe calls for 1 cup Flour, should I just substitue 1 cup of Wheat Flour (or Oat Flour, or Soy Flour), or is there a combination that should be used to keep the same consistency?

And, is Vital Wheat Gluten Flour the same as High Gluten Flour? :confused:

The only Whey Protein Powder I can find is in the body-building section of Nutrition stores. Is this the product I want to be baking with?? :confused:

I am so new to this low-carb thing. While I don't have a lot of weight to lose, I do need to do it for better health. I never knew eating healthy could cost so much more than eating unhealthy!!! :eek:

We ate out so often, I rarely saw my kitchen :( Had I known I would be doing this much cooking, I would have made my kitchen bigger when we built the house! :rolleyes:

Thanks for any suggestions!
:wave:
Kim

these are all very good questions... if ANYONE can answer any of these, I would also appreciate it.