January 27, 2014

Low Carb Baking

Shortly before Christmas I found out that I am moving out of the prediabetic stage I have been in for many years and moving closer to an official diagnosis of diabetes.  I was disappointed by this news but not surprised.  I have put myself 'last' for several years now and not taken care of myself the way that I should.  Since Christmas I have started making changes in my diet and have lost 8 lbs so far.  I hope to continue that trend as I make more changes and eventually reach a healthy weight again. 

As part of these changes I am embarking on the adventure of learning to bake low carb.  I have always enjoyed baking (and eating) so the thought of not having baked goods is just not acceptable.  After researching a great deal I made a list of items I needed to stock up on and placed my order.  In case you are not aware, low carb baking is NOT cheap.  The necessary flours and sugar substitutes are an investment.  Oh, but I digress.  Anyway, while waiting for my supplies to arrive I noticed I had almond meal in my pantry.  Almond meal is not optimal for low carb baking because it has a coarse texture but I read that it can suffice in scones or muffins so I decided to try my hand at my first ever low carb 'bread' item, a savory scone.  I found the recipe here  If you open the link you will see that my scones are nowhere near as pretty as Carolyn's but I think they tasted the way that they should.  I had never had a savory scone before so it was a little odd to me but I made them to go with a soup and they seemed to work perfectly in that capacity.  I am looking forward to my supplies arriving and baking my first low carb sweet treat.

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