Wed, Jun-04-03, 02:24
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Registered Member
Posts: 4,909
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Plan: Atkins,PP - wgt in %
Stats: 100/96.8/69
BF:DWTK/DDare/JEnuf
Progress: 10%
Location: Vancouver Island, BC
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Regular Canada hard durum wheat flour is sometimes called High Gluten or Bread Flour (by Americans) but it is not a low carb baking ingredient.
I have seen many low carb baking recipes (I've been cooking low-carb since 1998) that called the Vital Gluten Flour (75-80% protein) by the name High Gluten flour.
If your recipe is a low carb recipe, use the Vital Gluten Flour.
If it's NOT a low carb recipe, goodness what are you asking here for?
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