Re: Making Cookies

[Guest guest]

Debra,  I gave up on eating and making cookies.  There doesn't seem to be a

satisfactory (for me anyway) substitute for wheat flour.    I hope you find

something becasue it is not any fun to pass by the cookies all of the time! 

Maureen

________________________________

From: Debra <mermaideeee@...>

Sent: Wednesday, December 10, 2008 8:19:18 AM

Subject: Making Cookies

For those of you that have been doing this a long time, what is a good sub

for flour when making cookies? Do the cookies taste the same? Are the

measurements the same?

Newbie by the ocean

[Guest guest]

There is no good subsititute. There is only different. One of the problems

with subing from wheat is that it is the gluten that makes it hold together

so well.

Although I haven't personally tried it since I don't really do cookies, I

seem to remember hearing that barley flour was the best substitute for those

types of cooking things.

I have made an acceptable corn bread substitute using brown rice and millet

flour to replace the corn meal and wheat flour.

On Wed, Dec 10, 2008 at 9:19 AM, Debra <mermaideeee@...> wrote:

> For those of you that have been doing this a long time, what is a good

> sub

> for flour when making cookies? Do the cookies taste the same? Are the

> measurements the same?

>

> Newbie by the ocean

>

>

[Guest guest]

We use spelt and oats for cookies, waffles, etc

--

Jamey B Creel

-------------- Original message from " s "

<responsiblywell@...>: --------------

There is no good subsititute. There is only different. One of the problems

with subing from wheat is that it is the gluten that makes it hold together

so well.

Although I haven't personally tried it since I don't really do cookies, I

seem to remember hearing that barley flour was the best substitute for those

types of cooking things.

I have made an acceptable corn bread substitute using brown rice and millet

flour to replace the corn meal and wheat flour.

On Wed, Dec 10, 2008 at 9:19 AM, Debra <mermaideeee@...> wrote:

> For those of you that have been doing this a long time, what is a good

> sub

> for flour when making cookies? Do the cookies taste the same? Are the

> measurements the same?

>

> Newbie by the ocean

>

>

[Guest guest]

I have made spelt sugar cookies, which I like. With spelt flour you use 1/4 cup

more flour than a standard recipe calls for because it is more water soluble.

I found some good recipes on line. If you want I can post some.

I LOVE Pamela's brand wheat/dairy free cookies. Lots of varieties.

Marie

--------------------------------------------------------------------------------

http://lift-up-your-hearts.blogspot.com/

[Guest guest]

On Dec 10, 2008, at 7:22 AM, Maureen Moulden wrote:

> Debra, I gave up on eating and making cookies. There doesn't seem

> to be a satisfactory (for me anyway) substitute for wheat flour.

> I hope you find something becasue it is not any fun to pass by the

> cookies all of the time! Maureen

Newman has no-wheat cookies in the local HF section of the

grocery store, that look and taste like Oreo cookies.

Try those?

Irene

--

Irene de Villiers, B.Sc AASCA MCSSA D.I.Hom/D.Vet.Hom.

P.O. Box 4703 Spokane WA 99220.

www.angelfire.com/fl/furryboots/clickhere.html (Veterinary Homeopath.)

" Man who say it cannot be done should not interrupt one doing it. "