The Low-Carb Baking and Dessert Cookbook

Chapter One

The Low-Carb Kitchen Manual

Grab a cup of coffee and a low-carb cookie or two, and settle down with this chapter, which will make the dos and don'ts of low-carb cooking easy to follow. Come back to it again and again, especially to the section that discusses the sweeteners used in the recipes. Most of what you read here is not repeated elsewhere in the book.

Your goal is to find ways to produce tantalizingly good breads, cookies, muffins, desserts, candy, and more while working around the two big high-carb troublemakers: sugar and flour. Sugar and flour may not seem to be closely related-sugar is sweet, flour is not-but both are cut from the same cloth; they are carbohydrates. Starch-flour is mostly made of it-is sugar in a dormant state and does not show its true colors until digestion begins. Eat it, and the sugar is promptly activated. A single slice of white bread can dump a tablespoon of sugar (glucose) swiftly into your bloodstream; ... read full excerpt from The Low-Carb Baking and Dessert Cookbook ebook