"Jean B." > wrote:

>Thanks! I should probably start with much less than half for my
>daughter's sake. I do have almond flour (a bit gritty), so I
>don't have to pulverize the almonds myself. (I also have pecan
>and hazelnut flours and am thinking pecan flour might be even
>better.) And cinnamon is a must in my GC crust anyway!
>--
>Jean B.

I'm not sure a nut flour would work better. I mixed in some of a
low-carb flour substitute twice and each time the crust came out too
moist and kinda chewy-not altogether good. One of those times the
water bath leaked and the crust just soaked up wth water like a sponge
and was soggy when I first unpanned it.

That actually gave me a good idea which has since worked. SInce flour
is cheap... I lay down two sheets of reynolds wrap on top of
eachother, toss a nice layer of flour that is larger than the
springform down in the center, set the springform into the flour. Then
wrap the edges of the reynolds wrap up the sides. Then into the water
bath. When water does leak into the inner layer it get soaked up by
the flour. Has worked twice catching little spills. I think the flour
may actually gum up any tiny holes that open in the foil. SO they
absorb some and stop the leak to boot. WooHoo!

Well gotta get back to cooking. Making 4 dozen mini-cheescakes, 12
different varieties to bring to parties.

DiGiTAL_ViNYL (no email)