Blend to Reduce Carbs in Flour?
This may be a good idea or a bad one.
Any ideas for reducing the carb content of regular flour (AP, WW or bread) by adding another flour with a lower carb count?
In other words, say, 50% AP and 50% nut flour of some sort, or carbalose? Or some other proportions?
I have made biscuits with almond flour in the past and they turned out great, but it's expensive. I've also used soy flour and it's OK.