whey spikes me so well, i use it to treat low BG/prevent lows during extreme exercise

subs:

1. in shakes i use eggbeaters (they are pastuerized so safe "raw" and you can't taste them. greek yogurt also works, or creamcheese for a cheesecake type taste- but obviously, there is little protein in cc).

2. for baking- i like flaxmeal for breads
google flaxmeal foccacia- it's amazing bread sub!

3. cookies- almond flour or coocnut flour flour blend. they will b crumbly- but they are still good. using the old south beach pb thumbprint cookies works very well!

4. for crackers- i like flackers. The ones using cheese melted on parchment are ok, but usually too salty with a dip. i prefer fresh cheese and will just dunk slices into dips like salsa, guac, baba gnoiush, hummus.....

5 if i wanted to do a cake type recipe- i think almond flour is probobly best. i have not done this in years though, bc DH has severe nut allergy. But i remember it being good!

with coconut flour, it dries out a ton so you have a lot of liquid. mixing it with other flours helps. also, for me it sits like brick in my stomach, so i keep portion small!

i'm sure Nancy will drop by this thread- she has experimented with every LC flour under the sun I think