z z wrote:
> I have used all the alternative flours that are low carb-my experience
> is that cinnamon overcomes all other flavors-I always have good luck
> with bean flour and no off taste.
>
> My problem is trying to make low-carb-flour cookies hold together
> without using real sugar. Splenda simple does not work well in a flour
> recipe.
>
You must not have looked around very much. There are some very
talented low-carb bakers in groups (like low-carb friends) or who
have blogs (try alldayidreamaboutfood.com OR yourlighterside.com
for starters... just look at the recipes on the latter; the prose
is... not to my liking, although I am getting kind-of used to it).