That makes sense, but I haven't tried using wheat gluten because I'm pretty sure my DH has a wheat allergy; the only time he had a reflux problem since we've been eating LC was on a trip to France and we were eating croissants and bread for breakfast because that's all you can get there.

That's the main reason I use oat flour for things like muffins and brownies, which I don't make often. (That and the fact that we both really hate anything made with soy flour, even though I know it has so few carbs.) I mix oat flour with an equal amount of almond or other nut flour for the muffins, and the brownie recipe I converted to LC only called for 1/2 cup flour, so I just replaced that with oat flour. I also make a great pound cake using just almond flour. And that's about all I bake, especially since I am not on the trail of LC bread.

Karla