Peggy,

You may have missed where I wrote I did try the oat fiber and it did work well. I found it makes a good shake coating for deep fried chicken wings too...where I used to use cornstarch. It doesn't take that much cornstarch but eliminating those carbs is easy using the oat fiber. I think the oat fiber actually adds to the taste and helps buffalo sauce adhere well.

I just got some einkhorn flour to try some of your other recipes, I'll keep that in mind. That reminds me, I didn't even look at the carb load on that. I was shocked at the carb load in oat flour...I think I only bought it because its in that Jennifer Eloff's baking mix...so I dont use it much and there's not that much in the baking mix...AND I only make THAT to make your cheddar biscuits!

I keep xanthan gum in a fine holed salt/spice shaker. It makes it so easy to just dust a little in to any dish or sauce to tighten it up