Re: bulgur flour, was Re: Yorkshire Pudding and NT-izing recipes

[Guest guest]

>

>I couldn't believe how cheap it was $0.50 a pound! It must be a big

>culture shock for the vegans who went WAP! The food bill must go up

>by an order of magnitude!

And that's the expensive stuff! Bulk quantities of non-organic

feed-type wheat are a lot cheaper (else how could you buy 5 lbs of

white flour for a buck?)

Don't worry, they make part of it up on the weird stuff they have to

eat to have any hope of a balanced diet.

--

Quick

www.en.com/users/jaquick

" Representative government -- where many crooks get to vote

one crook into office. " --ny Hart in the comic strip " B.C. "

[Guest guest]

At 05:52 PM 4/7/2002 -0700, you wrote:

>Soft white wheat and hard red wheat will have

>different properties when used for bulgur flour (as

>when they're unsprouted), with red being better for

>things that need more gluten to stick together - when

>I make pancakes with soft bulgur flour, they're

>delicious but don't hold together very well.

>

>Aubin

I'm not sure where it stands in the NT scheme of things, but if you need

" gluten-like " properties in low-gluten items, you can use Xanthan gum. It

is produced by bacteria, so I suppose it could go in the " fermented foods "

category, on the other hand it is " newfangled " . At any rate, when you

sprout grains it lowers their gluten content, and Xanthan gum could then

help the texture, if you need it. Bob's Red Mill carries it. I have not

heard anything about it's healthiness or otherwise, but it gets along with

me and my family ok.

Celiac-type bakers use a teaspoon of Xanthan gum mixed with the flour, and

it does wonders to restore the " holding together " properties. Just be sure

not to use too much, and NEVER add it directly to water as you might do

with corn starch (it becomes a really gooey mess).

Heidi Schuppenhauer

Trillium Custom Software Inc.

heidis@...

[Guest guest]

At 01:55 AM 4/8/2002 +0000, you wrote:

>I couldn't believe how cheap it was $0.50 a pound! It must be a big

>culture shock for the vegans who went WAP! The food bill must go up

>by an order of magnitude

People keep talking about " how expensive " it is to eat NT. Do most people

find that to be true? I can't say I'm " fully " NT at this point, but just

cutting out the processed and packaged products has cut our food bill

considerably. Yes, coconut oil and organic produce is pricier, but

compared to those packaged TV dinners my hubby was addicted to (at $5 per)

it's nothing. Not to mention all the luncheon meats, condiments, etc. we

aren't buying: shopping has gotten pretty simple. And if I really kept a

garden our food bill would be fairly minimal, compared to our old one.

Heidi Schuppenhauer

Trillium Custom Software Inc.

heidis@...

[Guest guest]

--- justinbond <justin_bond@...> wrote:

> almost 12 hours in between water changes. Is that

> ok?

Should be. I typically rinse 2 or 3 times a day,

overnight it waits about 12 hours. I've forgotten and

left it for 24 hours and it was still fine.

> I couldn't believe how cheap it was $0.50 a pound!

> It must be a big

> culture shock for the vegans who went WAP! The food

> bill must go up

> by an order of magnitude!

Have you seen the prices on soy cheese and fake milks

and meats? At least as much as the real thing in many

cases.

Aubin

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