I love baking as well, but I went a different direction. White flour drives my blood sugars sky high, while whole wheat flour and non-wheat flours are, um, not great at holding together. Not enough gluten. Okay, but I don’t have gluten problems, I just want to cut the simple carbs.

Hey, did you know you can get pure gluten all by itself? 😁

So I make breads and muffins and such with whole grain flours and extra gluten. Which is also a great source of protein, but alas, the sort some people can’t tolerate.