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Old Tue, Jun-22-04, 11:55
scott123 scott123 is offline
Senior Member
Posts: 858
Plan: Atkins
Stats: 245/220/205 Male 6'3"
Progress: 63%
Location: Morristown, NJ, USA

Gluten flour cannot be used by itself or you'll end up with rubber. You'll want to use just a little bit of gluten flour to act as a binder or your biscuits will fall apart. To approximate the binding qualities of real flour, add 1 part gluten flour to 7 parts of whatever else you are using.

For everything else, almond flour is excellent but expensive. Soy protein is a little cheaper but the flavor is not that great. Whey protein isolate is very expensive but I've heard it produces good results.

Splenda should work fine in place of sugar, but you'll want to stay away from whole wheat flour - way too many carbs there. As it is, gluten flour has a few carbs, as does almond, so your carb count is already substantial. If you mess around with whole wheat, it will be through the roof. Plus, whole wheat flour, unless you grind it yourself has a very short shelf life. The stuff found in stores is usually rancid.
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