Diet folks: Flour Question

[Guest guest]

We have been overrelying on Bobs flours. With our ongoing fluoride

concerns and other stuff and the fact that we overrelied on the pancake

flour (potato and corn) and need more protein I tried nut flour but it

is a no go, at least for now. Perhaps some in moderation, I just do not

know. Anyway, I found chickpea flour. Sounds like I could make some

good yeast free bread (I have toddlers and they are not that

discerning) with it. Any other flour ideas I am missing?

I have tried coconut flour (expensive, not easy to work with, quick

expiration dates) with limited success.

Also, how does one cook with stevia. What little cake/cookie type

things I do I think I was relying on the agave to hold things together.

Perhaps more oil or eggs???