You can tell I haven't done a lot of baking -- I went to the local bulk food/health place to buy whole wheat flour to make a carrot cake from the 101 Low Carb and Sugar Free Desserts cookbook.

They had 8 kinds of whole wheat flour!

Luckily the shopkeeper took pity on me and helped me decide which kind to buy -- I ended up with Spring Wheat. I chose this kind because the carbs were lowest.

What kind do others use for baking, when they are actually using real flour?

Umm, I hate to be the one to break this to you but wheat flour is not used in low-carb baking because it's too high in carbs. The Eades in their Comfort Food Cook Book do use small amounts in some recipes, but it's minimal.

Have a look at this thread. Most of it is a list for low-carb baking supplies.

http://forum.lowcarber.org/showthread.php?t=137744

Karen

The carrot cake I made had 7 carbs per 1/16 of a 9 x 13 pan -- not in the realm of 0, but certainly not bad -- IMO.

I'm asking you this because I would not want to see you go down the wrong path with incorrect carb counts. Are you sure the counts are correct and include the artificial sweetener, any dairy products, eggs. etc.?

I make a "carrot" cake out of zucchini, no flour and a smidge of cream cheese icing and the count is 6 grams for a piece. It's baked in a 9 x 13-inch pan and cut into 18 pieces.

Karen

I haven't had a chance to do the individual counts myself yet, but the carb count difference may be that the cake is made using maltitol, rather than splenda.