pie crusts

White flour (all purpose flour) is made from wheat. Did you mean whole wheat or whole grain flour? If so you may be interested to know that the carbohydrate content of WW flour and AP flour is quite similar. You can get the nutritional profile at:

i'm using 100% whole wheat flour. I know about the carb content. this is organic wheat 100% . I've done alot of research on this.

Doesn't "organic" only pertain to the growing conditions? What is the carb content of the wheat you are using?

I think both we (the newsgroup) and you could benefit from a clearer definition of what it is you need to achieve. If the goal is to reduce carb content over white flour, simply using whole wheat isn't going to help, certainly not very much, because whole wheat flour, pretty much like nearly any other whole grain flour, is mostly carbohydrate. The difference in carbohydrate content between it and white flour is going to vary more significantly by the specific type of wheat (i.e. the formulation) than it is by whether or not it's whole wheat or not.

If the goal is to reduce the glycemic index (how much of a blood sugar spike the food causes) of the flour, using whole wheat will help somewhat, but again, the difference isn't night and day. It's about 100/95.

If you've decided that white bread is unhealthy because of the high level of processing, then mentioning that you're on a low carb diet only adds confusion, because it has nothing to do with the subject at hand. You just want to eat fewer processed foods and with that in mind, using organic whole wheat flour probably is the least processed of the flours. You could get obsessive and grind flour for yourself from wheat kernels, if you wanted. Still, an organic unbleached white flour is only slightly more processed than an organic whole wheat flour. So the question comes down to how far you want to go to minimize processing.

If you really are on a low carb diet, then having any wheat bread, in any form, is probably a violation of the diet. What you'll need to use instead is usually one of the legume flours, like soy or pea flour. These make much more definite inroads into reducing the carb content. Gluten flour also has very low carbs, although in a pie I don't think it would work well at all.

funny this lo carb thing came up....have a friend at work who does the lo carb thing... I think the purpose of wheat would be to use less processed ingredients...right? I am in fact trying tocome up with some sub desserts for her..and it aint easy... she is catering director and I am the bakery super. for a catering co...and she loves the lemon bars.... but can't have them.... anyway...could you use possibly ground almonds and whiped egg whites...folding the almonds into the meringue and pressing it into the pie shell and baking it for a crust...I know it ain't pie dough..or you might be able to make a short crust with the wheat and sugar sub and butter and egg white??/ not sure on that but if it works hey yippee for us all who are doing or trying to help those doing the lo carb thingy...