So far, those eager to bake low-carb have found a reasonable sugar substitute (Splenda) though it does not do much of what sugar does (chiefly it lacks gelling function). The insuperable problem is flour. The following flour substitutes have been tried:
Soy flour - tastes beastly; requires wildly strong counter-flavour to block taste. Little gluten. Browns very quickly.
Vital wheat gluten: very, very strong, so creates elastic or rubbery texture
Ground seeds: used alone, no gluten. Very heavy and dense (see nuts, below). Flaxseeds have a texture some describe as 'like snot'.
Soy Protein Powder: no gluten. Dense texture, and somewhat gritty.
Whey protein powder: carbier, and see above. hard to get in flavourless forms, and flavoured forms taste very aritficial.
Ground nuts: make baked goods dense and heavy
Coarse bran: used alone, the result is heavy and damp. Too many carbs for some.
A mixture of the above: I have made acceptable bread from a mix of VWG, ground flaxseed, whey powder and coarse bran. The gluten prevents the other ingredients from being heavy and the whey tenderises the dough so the gluten isn't too rubbery.
Generally, the following kinds of baked goods work reasonably well:
Biscotti and cantucci, brutti mar buoni and the like Macaroons Wholegrain-style breads Custards and cheesecakes (though Splenda will make cheesecake 'weep')
What doesn't work at all in my experience is cake, biscuits, muffins, anything that requires lightness. Yes, I've made the recipes around - many, many of them - the results were - well, let's say nuggety. There is no low-carb equivalent of cake flour, as all the above are either hard or utterly gluten free. But it must theoretically be possible to combine VWG and one of the gluten-free items above in such proportions that they equal cake flour. Has anyone had any luck in doing so?