Hiya Mimzy,We have missed you.
I choose the flours I use by carb counts of the other ingredients in the recipe,consistency, baking/cooking times,and absorbancy.i find with soy flour if it is baked at a high heat or a longer baking time it turns bitter.But when you need a dough to roll out,like my scones it is the only flour to use.I have also cut soy flour with other flours to reduce the carbs.But in all honesty alot of times its what I have available in the house. I try to use goldenflax or flaxseed most because it is a zero and it is so great for your heart,hair and nails.
As far as jams they make a sugarfree pectin but I don't know what the carb count is.I just boil down the 1 cup fruit,with a 1/4 cup water,and 1/8 cup xylitol until i get the consistency i want.Adjust the xylitol to taste.Xylitol is so great for the kids teeth.
Holidays are coming quick.Last year we did a board contest for the best holiday recipes like stuffings,candy,etc.I even did a sweet potato pie.Maybe we should do that again
