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Welcome to the world of low carb baking and cooking. Each recipe, in these books, provides you with carbohydrate and protein counts. "Bread & Breakfast" also includes fiber counts. To Keep the carb counts down and the protein count up, you will find that I used high gluten flour, whey protein powders, and small amounts of oat, rye or wheat flour for flavor and texture in some recipes. The preferred sweetener is Splenda. In these books I tell you where you can locate these products in local stores or on the internet at low carb shopping sites. Still have some questions? Email me at dls1015@prodigy.net.

Very Low Carb Products

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