Re: Simple bread recipes substituting white rice flour

[Guest guest]

> >

> > Hi I have looked at scd sites and pecan bread but I can't find a

> simple

> > bread recipe to substitute white rice flour. At the moment I use

> > tapiocac, white rice and quinoa but I know there is no goodness

in

> > white rice. MY dr said in the States he can buy bean flours in

> > supermarkets - does anyone know where to get that here. I don't

> want to

> > go fully SCD just use nutritious flour that isn't too expensive

> and

> > time consuming so I don't spend all my life in the kitchen as

> opposed

> > to just half of it! Any tested recipes?

> > Thanks

> > Peta

> >

>

[Guest guest]

Thanks Sally

I will love for some

Peta-

-- In Autism-Biomedical-Europe , Eva family

wrote:

>

> gram flour in ethnic supermarkets is made with chickpeas -- maybe

what

> he means. Gram flour is cheap!!

> xx Sally

>

> peta6670 wrote:

> >

> > Hi I have looked at scd sites and pecan bread but I can't find a

simple

> > bread recipe to substitute white rice flour. At the moment I use

> > tapiocac, white rice and quinoa but I know there is no goodness in

> > white rice. MY dr said in the States he can buy bean flours in

> > supermarkets - does anyone know where to get that here. I don't

want to

> > go fully SCD just use nutritious flour that isn't too expensive

and

> > time consuming so I don't spend all my life in the kitchen as

opposed

> > to just half of it! Any tested recipes?

> > Thanks

> > Peta

> >

> >

> > ------------------------------------------------------------------

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> >

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> > Version: 7.5.516 / Virus Database: 269.21.7/1322 - Release Date:

09/03/2008 12:17

> >

>

[Guest guest]

Peta, I see you've already had lots of good advice. I would also

strongly recommend soaking any beans or bean flour before use in

slightly acidic water, as beans are very high in antinutrients like

phytates and lectins. Phytates can promote mineral loss and some

lectins can cause gut damage and immune reactions. We used unsoaked

bean flour extensively for my son when we were GFCF (not knowing about

lectins, phytates, etc.), and I now think that it contributed to our

eventual failure to sustain gains on GFCF. The very best book on GFCF

bread that I ever found was The Gluten Free Gourmet Bakes Bread by

Bette Hagman. The recipes are quite delicious, and she uses bean flour

extensively. However, she doesn't mention anything about soaking them

first, and anytime you try to alter a recipe using soaked flour instead

of dry it becomes a very different recipe!

Another great GFCF flour is sorghum, which has a slightly sweet,

wholewheat taste to it. It may also be called Milo, and it may be

available in Indian markets. Teff (an Ethiopian grain) is also highly

nutritious. Grains also have some of the same lectin/phytate issues as

beans, unfortunately, and benefit from soaking/fermenting as well.

One flour that is GFCF, nutritious, easily digested, and requires no

soaking is arrowroot. It's a winner. :-)

best wishes

Rene

>

MY dr said in the States he can buy bean flours in

> supermarkets - does anyone know where to get that here.

[Guest guest]

Hi Rene

I was going to buy the book and I asked them for a recipe first to

try out and they sent me millet flat bread. Unfortunately Charlie

doesn't like it ( and he's not that fussy) and I didn't like it

either. Have you got a simple recipe for the seeds you have metioned

pls.

Thanks

Peta

> > > >

> > > MY dr said in the States he can buy bean flours in

> > > > supermarkets - does anyone know where to get that here.

> > >

> >

>

[Guest guest]

Hi Rene

Yes I would love that recipe pls. Thanks for your help with this. I

feel a weekend of cooking coming up - oh goody!

Peta-

-- In Autism-Biomedical-Europe , " joshisims "

wrote:

>

> Peta, I think that bean flours can always be soaked after you buy

> them. (I never tried this, though - by the time I found out about

> lectins, phytates, enzyme inhibitors, etc. I had long abandoned

GFCF

> and had given all of our bean flours away.) It would mean extra

work

> and experimentation for you - you asked for *simple*, not even more

> complicated - but if it worked it would be great. I loved how bean

> flours tasted in bread and they are a lot more nutritious than all

of

> the refined starches typically used in GFCF. Better yet, you might

try

> doing as bbrowne and Sharon have suggested and just soaking the

whole

> beans/nuts and then grinding them - you would know that they were

fresh

> then. Did you see this recipe for SCD bread that uses lentils in a

> similar way?

>

> http://www.scdrecipe.com/recipes-bread/eden-bread/

>

> Arrowroot flour is probably not nutritious enough to use as a stand-

> alone flour, but it does have some unique qualities that make it

> distinct from other starchy flours. It has a long track record as

> being an easily tolerated and digested starch for babies and

invalids,

> perhaps because it doesn't have the same antinutrients as grain-

based

> starches. Unlike most of the usual GF flours, it is not refined at

> all - just dried and ground up. It is a source of trace minerals,

and

> according to Sally Fallon it is the only starch product that has an

> alkalinizing calcium ash. The thing that I like about it is that

it is

> really easy to use, not too expensive, and is mild-tasting and

> versatile.

>

> Nourishing Traditions has a really tasty GF cookie recipe that uses

> arrowroot and soaked, ground almonds. If you like I could share it

> with you, Peta.

>

> Best wishes

> Rene

>

>

>

>

>

>

>

> >

> > Hi Rene

> > So do you think that the bean flours and maybe even nut flours

are

> > not that good because they are not soaked first? Has arrowroot

got

> > any nutritional beenfit to it? It was the mother necessity

article in

> > the latest autism file that got me thinking about this.

> > Thanks

> > Peta-

> >

> >

>

[Guest guest]

hi sally

I'm trying to avoid the nutritional void refined flours. We aren't

doing SCD. Charlie likes bread so I would like to make something more

nutritional - at the moment I make it with rice flour, tapioca flour,

and quinoa. I've been thinking that maybe not only are the refined

flours nutrition free but they might be doing harm. So I'm looking

for simple recipes - i don't want to make lots of fancy things.

Charlie is very accepting of his diet and doesn't try to eat food

he's not allowed. His treat is sparkling water and a fruit bowl!

Peta -

-- In Autism-Biomedical-Europe , Eva family

wrote:

>

> What are you aiming for Peta? I am interested in alternative baking

and

> would like to help. ARe you trying to diversify your flours within

SCD?

> Sally

>

> joshisims wrote:

> >

> > Peta, I think that bean flours can always be soaked after you buy

> > them. (I never tried this, though - by the time I found out about

> > lectins, phytates, enzyme inhibitors, etc. I had long abandoned

GFCF

> > and had given all of our bean flours away.) It would mean extra

work

> > and experimentation for you - you asked for *simple*, not even

more

> > complicated - but if it worked it would be great. I loved how bean

> > flours tasted in bread and they are a lot more nutritious than

all of

> > the refined starches typically used in GFCF. Better yet, you

might try

> > doing as bbrowne and Sharon have suggested and just soaking the

whole

> > beans/nuts and then grinding them - you would know that they were

fresh

> > then. Did you see this recipe for SCD bread that uses lentils in a

> > similar way?

> >

> > http://www.scdrecipe.com/recipes-bread/eden-bread/

> > <http://www.scdrecipe.com/recipes-bread/eden-bread/>

> >

> > Arrowroot flour is probably not nutritious enough to use as a

stand-

> > alone flour, but it does have some unique qualities that make it

> > distinct from other starchy flours. It has a long track record as

> > being an easily tolerated and digested starch for babies and

invalids,

> > perhaps because it doesn't have the same antinutrients as grain-

based

> > starches. Unlike most of the usual GF flours, it is not refined at

> > all - just dried and ground up. It is a source of trace minerals,

and

> > according to Sally Fallon it is the only starch product that has

an

> > alkalinizing calcium ash. The thing that I like about it is that

it is

> > really easy to use, not too expensive, and is mild-tasting and

> > versatile.

> >

> > Nourishing Traditions has a really tasty GF cookie recipe that

uses

> > arrowroot and soaked, ground almonds. If you like I could share it

> > with you, Peta.

> >

> > Best wishes

> > Rene

> >

> >

> > >

> > > Hi Rene

> > > So do you think that the bean flours and maybe even nut flours

are

> > > not that good because they are not soaked first? Has arrowroot

got

> > > any nutritional beenfit to it? It was the mother necessity

article in

> > > the latest autism file that got me thinking about this.

> > > Thanks

> > > Peta-

> > >

> > >

> >

> >

> > ------------------------------------------------------------------

------

> >

> > No virus found in this incoming message.

> > Checked by AVG Free Edition.

> > Version: 7.5.516 / Virus Database: 269.21.7/1322 - Release Date:

09/03/2008 12:17

> >

>