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Topics - LauriC50

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General Discussion / Potassium
« on: March 06, 2011, 05:09:57 AM »
I'm adopting the new FTS lifestyle...I'm cutting out the carbs, excited about building up my stores of ingredients to make things in the bakery book...have tried and liked several of the recipes.... and am finally losing weight.

Used to eat a banana every day for the potassium, haven't had a banana in several weeks - too many carbs....but...I've started to get leg cramps and cramps in my feet...can I get sufficient potassium from any lo-carb foods? or will a supplement take care of it?

The books are awesome, the recipes wonderful and the support here on the forum is so incredibly helpful.  Thank you!

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General Discussion / Local Resources (Eugene Oregon) or affordable internet shipping?
« on: February 21, 2011, 04:07:33 PM »
I bought some Bob's Red Mill blanched almond flour the other day....which made me realize that there's a big difference between that and NOW brand UNblanched almond flour. I made the chocolate cake and needed the right ingredient.

So...I've been searching the internet and locally for the NOW brand...nothing locally, and I found it for as cheap as $3.66/10 oz bag online...but then shipping was $20 for 10 bags - that's another $2 per bag which is unacceptable.

I did talk with a local grocery store who researched and are unable to get it...but his voicemail message to me did say "unbleached" instead of "unblanched" so I'll call again to get him looking for the right product.

Looking for a reasonable resource for this product...

Thank you so much for your help...

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General Questions / NOW almond flour
« on: February 18, 2011, 11:27:27 PM »
First of all, I know that you say to not substitute any ingredients in your recipes....but I bought lots of items so that I could start making some of your wonderful goodies....then made the chocolate cake using the only almond flour that was available to me. Apparently there is a really big difference between the NOW unblanched almond flour and the Bob's Red Mill finely ground blanched almond flour. Difference between what looks wonderful and what is pretty much inedible.

I will not attempt anything else til I've got the right almond flour...


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