Hey, gang! Well, Karen, I attempted to convert Glenys Morgan's "Crispy Chocolate and Black Pepper Shortbread". I'm a HUGE fan of shortbread. Well, the only low carb flour I had was soy flour (9g per 1/4 cup versus the gluten-free, wheat free variety at 36) and brown Sugar Twin. Okay, it came out too crumbly and the soy flour still overwhelms the other tastes. I backed off the Sugar Twin by 1/4 cup since I've never worked with it as a sweetner and wasn't sure if it be too much. So maybe I need to add it in. The texture is good despite being a lilte more crumbly than I'd like but gets a little "gummy" (for lack of a better word) in your mouth. But hey, my daughter loved it! But if you say chocolate, she'll eat it! I still need a low-carb flour that isn't...well...wheat-based flour. Any suggestions?? I got the soy flour to try with the bread. I'm going to try the shortbread again with the sugar at full strength... Hmm....

If you're going to use sugar, why not experiment with other grain flours like non GMO spelt or kamut?

Karen

I wonder if you add some polydextrose, would that make a difference? Apparently, it performs similarly to sugar in baking, and you can even make caramel sauce with it, according to a post I've read on another Board.

You cannot use ANY wheat? Like, perhaps, a little vital wheat gluten or wheat protein isolate to cut down the soy content/flavour?

Even soy protein isolate would have a different consistency than soy flour, as would a vanilla or plain protein powder (whey protein, for example).

I don't know if you're US or Canadian (forgot to look), so I don't know if Honeyville would be a good choice for you to obtain products listed above, but it's worth a shot to look for things. Perhaps you'll be fortunate enough to have a health food store in your vicinity that carries other products that would assist you in your baking adventures.

http://store.honeyvillegrain.com/in...TS&Category=288