I'm afraid that this is going to be an unpopular idea on this forum but it's the only place I've found discussion among people who appear to be food scientists as opposed to simply interested in cooking. For some time I've wondered why food scientists have not determined a way to prepare a zero-calorie black forest gateaux! Obviously this is an exaggerated idea but it occurs to me that there is likely to be a combination of compounds that would resemble the taste and texture of baked goods without conferring calories and without being toxic to the person or their intestinal flora or the environment.
I've heard of "tree flour" or very fine sawdust being used in bread in times of need and I'm also aware the various forms of processed cellulose originating from non-food plants (some kind of wood?) are already used in food products including coating cheese just so it doesn't stick together and in bread to reduce calorie content and increase fibre content (although there is some debate about the types of fibre and which are healthier). I found pharmaceutical grade "monocrystalline cellulose" for sale on eBay in the UK for £25 per 5 Kg including delivery but I'm aware there are a number of different types of cellulose used in food and some have potentially unwanted effects (laxatives). In any case I can't presently think of anything to do with it except cut it into my porridge!
