Re: Gluten Free Sprouted - Heidi

[Guest guest]

Heidi, are your recipes accessible somewhere?

Helen

[Guest guest]

Any ones in particular? I've been putting together a cookbook

but I haven't decided on my favorites yet ... the kefiili and kimchi

chapters are in the Files section, I can post some of the bread

ones (they are still in progress though).

-- Heidi Jean

>Heidi, are your recipes accessible somewhere?

>

>Helen

>

>

[Guest guest]

I can't get my 6 year old to eat any " non-grandma " bread. Her grandmother

eats the typical store bought light and airy whole wheat bread. Do you have

anything that is not too dense that a kid would like?

Helen

From: Heidi Schuppenhauer <heidis@...>

Reply-

Date: Mon, 21 Jun 2004 21:29:47 -0700

Subject: Re: Gluten Free Sprouted - Heidi

Any ones in particular? I've been putting together a cookbook

but I haven't decided on my favorites yet ... the kefiili and kimchi

chapters are in the Files section, I can post some of the bread

ones (they are still in progress though).

-- Heidi Jean

>Heidi, are your recipes accessible somewhere?

>

>Helen

>

>

[Guest guest]

>I can't get my 6 year old to eat any " non-grandma " bread. Her grandmother

>eats the typical store bought light and airy whole wheat bread. Do you have

>anything that is not too dense that a kid would like?

>

>Helen

I hear Trader Joe's has a GF French bread out (in their bread dept) that

is pretty good. My white bread recipe is not dense at all ... it can be

a little tricky and you have to measure carefully, but it makes a good

wonder-bread look-alike (and a killer pizza dough ... I just pour it

in a raised-edge greased pizza pan, about 1/4 inch thick, let it rise

and bake ... easier than traditional pizza really, and nice and chewy).

Makes good pita bread too. You can add bran if you want more fiber

in it (roasted ground buckwheat is my favorite) or some ground nuts.

Anything sprouted will be more dense. This doesn't have any nutrients

to speak of, but in a sandwich with some good meat or butter it's decent.

(like the Asian white rice ... you get your nutrients from the toppings!). But

it doesn't have phytates or many allergens either, all the protein stuff is

removed.

White Bread

2 1/2 c. cornstarch

1/2 c potato starch flour

2 T sweet rice flour

1 egg white

4 1/2 t yeast

1/4 cup sugar

1 1/2 t xanthan gum

2 C hot tap water (about 150 degrees)

2 1/2 T oil

1 1/2 t salt

Mix everything together in a blender. It will be a fairly thin batter. Pour it

into a bread pan, let it rise, but keep an eye on it or it will rise too much.

Bake at 300 degrees for 30 minutes, then 350 for 30 more minutes. Don't slice it

until it is cool.

[Guest guest]

Thank You!

Helen

From: Heidi Schuppenhauer <heidis@...>

Reply-

Date: Tue, 22 Jun 2004 11:11:12 -0700

Subject: Re: Gluten Free Sprouted - Heidi

>I can't get my 6 year old to eat any " non-grandma " bread. Her grandmother

>eats the typical store bought light and airy whole wheat bread. Do you have

>anything that is not too dense that a kid would like?

>

>Helen

I hear Trader Joe's has a GF French bread out (in their bread dept) that

is pretty good. My white bread recipe is not dense at all ... it can be

a little tricky and you have to measure carefully, but it makes a good

wonder-bread look-alike (and a killer pizza dough ... I just pour it

in a raised-edge greased pizza pan, about 1/4 inch thick, let it rise

and bake ... easier than traditional pizza really, and nice and chewy).

Makes good pita bread too. You can add bran if you want more fiber

in it (roasted ground buckwheat is my favorite) or some ground nuts.

Anything sprouted will be more dense. This doesn't have any nutrients

to speak of, but in a sandwich with some good meat or butter it's decent.

(like the Asian white rice ... you get your nutrients from the toppings!).

But

it doesn't have phytates or many allergens either, all the protein stuff is

removed.

White Bread

2 1/2 c. cornstarch

1/2 c potato starch flour

2 T sweet rice flour

1 egg white

4 1/2 t yeast

1/4 cup sugar

1 1/2 t xanthan gum

2 C hot tap water (about 150 degrees)

2 1/2 T oil

1 1/2 t salt

Mix everything together in a blender. It will be a fairly thin batter. Pour

it into a bread pan, let it rise, but keep an eye on it or it will rise too

much. Bake at 300 degrees for 30 minutes, then 350 for 30 more minutes.

Don't slice it until it is cool.