chrismcphee
Assistant Cook
So as a Type II diabetic I've just taken delivery of a new Breville Personal Pie maker. I know, probably not the smartest thing I've ever done, but I do love my pies (savoury), and my glucose is not giving me many concerns, being under control through diet & exercise.
I've been very good since being diagnosed and not eaten pies, I have a healthy diet generally, but I'm now looking at making a low-carb pastry using Soy and Wholewheat flours (not irresponsible enough to be using just white flour).
Has anyone experimented with soy flour? The net carb count is very low, especially compared with any other flour type that I have easy access to. Any tips or observations, especially when it comes to a low-carb shortcrust pastry?
I've been very good since being diagnosed and not eaten pies, I have a healthy diet generally, but I'm now looking at making a low-carb pastry using Soy and Wholewheat flours (not irresponsible enough to be using just white flour).
Has anyone experimented with soy flour? The net carb count is very low, especially compared with any other flour type that I have easy access to. Any tips or observations, especially when it comes to a low-carb shortcrust pastry?