RE: bread crumb substitute

[Guest guest]

Thanks so much Misty – I just thought of something else

when you mentioned the onion. I often use lentils to thicken soup so I could

possibly use lentil flour?? Will give it a try.

I really needed your ideas as I am still cooking regular food

for the rest of my family and just trying to adapt what I can for my diet from

the same meal. (I already have to cook two meals as I have 2 vegetarians

and 2 meat lovers!!)

(Homeschooling mum of two teens)

" Rewarding

a child for work that is self-rewarding eventually kills the child's interest

in doing the work at all. " Holt

From: BTVC-SCD

[mailto:BTVC-SCD ] On Behalf Of Misty Kimble

Sent: Friday, 22 August 2008 10:04 PM

To: BTVC-SCD

Subject: Re: bread crumb substitute

I've had a lot of luck making recipes SCD legal. I haven't

tried to make a roux type gravy since starting SCD but since I can't have

rice or potatoes, I haven't really missed it. You can boil an onion and blend

it to help thicken sauces. I haven't had the need to do this yet, but I'm

sure it would make the sauce very flavorful. I do boil zucchini and blend it

up to make creamy thick soups and last time I used it to thicken a sauce and

it worked great without adding any flavor to the sauce.

Have you found http://www.scdrecipe.com/recipes/ ?

There are a lot of great recipes.

So far I've just skipped recipes with bread crumbs because

I don't tolerate nut flours yet but I don't see why you couldn't make SCD

bread, crumble it up, and bake in the oven until toasted for bread crumbs.

Misty Kimble

Louisiana

CD - 2/07 - no meds

SCD - 7 months

I have been trying various substitutes

in my cooking – some with success and others not so successful. One

thing I have not found much luck with is substituting for flour in gravies

and sauces as well as bread crumbs.

Any advice would be really

appreciated.

thanks

..

[Guest guest]

You are most welcome. I find it easiest if I make the main entree SCD and make different sides. Bean flour is pretty advanced and only homemade should be used.

Bean flour

See Note

Do not use ready made flours made from beans or lentils as they probably weren't soaked prior to grinding to bean flour -

If you want to email me off list (miztydawn@...) we could send each other ideas as I am trying to convert to being mostly a vegetarian, my daughter is a big meat/carb eater, and cooking 2 meals does get tiresome and boring. Maybe we could come up with some ideas together.

Misty KimbleLouisiana

CD - 2/07 - no meds

SCD - 7 months

Thanks so much Misty – I just thought of something else when you mentioned the onion. I often use lentils to thicken soup so I could possibly use lentil flour?? Will give it a try.

I really needed your ideas as I am still cooking regular food for the rest of my family and just trying to adapt what I can for my diet from the same meal. (I already have to cook two meals as I have 2 vegetarians and 2 meat lovers!!)

..

[Guest guest]

At 01:50 AM 8/24/2008, you wrote:

I really needed your ideas as I

am still cooking regular food for the rest of my family and just trying

to adapt what I can for my diet from the same meal. (I already have

to cook two meals as I have 2 vegetarians and 2 meat

lovers!!)

I have a couple casserole recipes which can make two pans. You could do

one pan with the meat and one pan without the meat, divide each into

three portions and then you'd have your portion, the meat-eaters'

portions, the vegetarians' portions, AND a couple of lunches.

—

Marilyn

New Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

[Guest guest]

At 01:50 AM 8/24/2008, you wrote:

Thanks so much Misty – I just

thought of something else when you mentioned the onion. I often use

lentils to thicken soup so I could possibly use lentil flour?? Will give

it a try.

If you make your own lentil flour -- soaking, draining, cooking,

draining, drying, and grinding -- you could use lentil flour. Commercial

lentil and bean flours are not to be trusted as they almost certainly

have not been prepared properly before grinding.

—

Marilyn

New Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

[Guest guest]

I

have a couple casserole recipes which can make two pans

Could you send these recipes to me Marilyn, if it is not too

much trouble.

Commercial

lentil and bean flours are not to be trusted as they almost certainly have not

been prepared properly before grinding.

I am interested in this as there seems to be a discrepancy with

the almond meal in regard to soaking. I don’t think that the nuts would

have been pre-soaked in commercially made almond meal but this is ok on the

diet whereas unsoaked beans are not. Do you know (or anyone know) why this is?

Thanks for all your help

(Homeschooling mum of two

teens)

From: BTVC-SCD

[mailto:BTVC-SCD ] On Behalf Of Wizop Marilyn L. Alm

Sent: Monday, 25 August 2008 3:23 AM

To: BTVC-SCD

Subject: RE: bread crumb substitute

At 01:50 AM 8/24/2008, you wrote:

I really needed your ideas as I am still cooking regular

food for the rest of my family and just trying to adapt what I can for my diet

from the same meal. (I already have to cook two meals as I have 2

vegetarians and 2 meat lovers!!)

I have a couple casserole recipes which can make two pans. You could do one pan

with the meat and one pan without the meat, divide each into three portions and

then you'd have your portion, the meat-eaters' portions, the vegetarians'

portions, AND a couple of lunches.

— Marilyn

New Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

[Guest guest]

I am interested in this as there

seems to be a discrepancy with the almond meal in regard to soaking. I

don’t think that the nuts would have been pre-soaked in commercially made

almond meal but this is ok on the diet whereas unsoaked beans are not. Do

you know (or anyone know) why this is?

Some people recommend soaking nuts prior to using them. Elaine did not

recommend this -- in fact, she recommended against it.

The majority of people don't read directions. I believe (can't find my

copy at the moment) Nourishing Traditions recommends adding salt to

the soaking water. Some people do not tolerate the added salt. (A number

of people on low-sodium diets wouldn't, for instance, and would just

assume they could leave it out.)

Without a dehydrator, it is difficult to get the nuts fully dry, and if

the individual doesn't add the salt, and the nuts are not fully dry,

there is danger of mold, mildew and other spoilage. Elaine's other reason

for being against soaking nuts was, " Don't you have enough to do

with preparing the rest of the food? "

The majority of people find that transforming the nut flours to nut

butter works as well as soaking. Some few individuals have reported that

soaking works for them. I have never used the soaking method, although I

made it a point to read up on it.

The difference between soaking nuts and soaking beans is that in soaking

nuts, you are supposedly removing enzyme inhibitors. In soaking beans,

you are removing the starch which is the origin of the ditty,

" Beans, beans, the musical fruit / The more you eat, the more you

toot / The more you toot, the better you feel / So let's have beans for

another meal! " Unsoaked beans hit even people with normal guts

hard!

—

Marilyn

New Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

[Guest guest]

Marilyn you’re a legend – thanks for clarifying all

that for me!!

(Homeschooling mum of two

teens)

Adelaide Australia

From: BTVC-SCD

[mailto:BTVC-SCD ] On Behalf Of Wizop Marilyn L. Alm

Sent: Tuesday, 26 August 2008 12:35 AM

To: BTVC-SCD

Subject: RE: bread crumb substitute

I am interested in this as there seems to be a discrepancy

with the almond meal in regard to soaking. I don’t think that the nuts

would have been pre-soaked in commercially made almond meal but this is ok on

the diet whereas unsoaked beans are not. Do you know (or anyone know) why this

is?

Some people recommend soaking nuts prior to using them. Elaine did not

recommend this -- in fact, she recommended against it.

The majority of people don't read directions. I believe (can't find my copy at

the moment) Nourishing Traditions recommends adding salt to the soaking water.

Some people do not tolerate the added salt. (A number of people on low-sodium

diets wouldn't, for instance, and would just assume they could leave it out.)

Without a dehydrator, it is difficult to get the nuts fully dry, and if the

individual doesn't add the salt, and the nuts are not fully dry, there is

danger of mold, mildew and other spoilage. Elaine's other reason for being

against soaking nuts was, " Don't you have enough to do with preparing the

rest of the food? "

The majority of people find that transforming the nut flours to nut

butter works as well as soaking. Some few individuals have reported that

soaking works for them. I have never used the soaking method, although I made

it a point to read up on it.

The difference between soaking nuts and soaking beans is that in soaking nuts,

you are supposedly removing enzyme inhibitors. In soaking beans, you are

removing the starch which is the origin of the ditty, " Beans, beans, the

musical fruit / The more you eat, the more you toot / The more you toot, the

better you feel / So let's have beans for another meal! " Unsoaked beans

hit even people with normal guts hard!

— Marilyn

New Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund