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I have too much sugar in my blood, unfortunately. My cooking style has changed to adapt to this, and hopefully keep me slim. I recently tried “Carbalose flour “ I have only used it for a pizza crust so far. Carbalose is a lot like regular flour but, it is low in carbohydrates and does not have the issues that other alternatives have when it comes to binding....


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Elizabeth David's English Bread and Yeast Cookery (from the 1980s) recommends warming flour before bread baking. Besides revolutionizing the cooking in her country, she was a thorough food historian, and she quoted older sources (1930s) that recommended doing it, at least in a bakery setting. I always warm my flour before making bread because she ...


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