Originally Posted by
skillet04
Posting here in case someone down the road has the same question:
After reading the best-worst foods and post on fats and how they sway,
I wonder about making baked goods with almond or coconut flour....would one or the other be pink and AFD friendly? Or if one forgos wheat in favor of white rice/potato, would rice or potato flour work in recipes and still work the same way?
Of course any "baking" done this way would have egg whites that need to be factored into the days tally (unless egg replacer or equavilant could be used?)
Any bakers out there and others with macro know how have tips?
TIA