Fri, Jun-08-01, 10:16
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Senior Member
Posts: 1,383
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Plan: Atkins
Stats: 162/124/120
BF:
Progress: 90%
Location: Vancouver,BC
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Hi, AfroBob!
The choice between wheat and soy is a trade-off: carbs for taste! Wheat is much higher than soy in carbs (too high for most low carb plans, except in EXTREME moderation), but many people don't like the taste of soy. I find the isolated soy powder (which you can buy in health food stores) has a much milder flavour, and also is much lower in carbs than 'regular' soy flour. On the other hand, it's VERY processed, which some people don't like.
There's also oat flour, which is about halfway between soy and wheat flour in carbs. Ground almonds are another good flour substitute - low carb, and they taste good, too (expensive, though!).
I've probably just thrown enough ideas at you to thoroughly confuse you, right? Unfortunately, low-carb baking is a bit of a gamble; all I can suggest is, experiment with a couple of recipies, be prepared to throw out a batch or two, and see which one you end up liking!
Cheers,
Rachel
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