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

[Guest guest]

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

> It sounds like a great option! I don't have a mill,

> but may buy one

> just for this. I could also use bulgar flour for

> making roux's

I like to keep some in the freezer for making quick

things like biscuits, when I want to make a recipe

using flour and haven't planned ahead enough to have

soaked some, and it's great for recipes where soaking

just doesn't give good results. I've used it for

roux, muffins, pancakes, cookies, etc., and it's

always worked fine. It also has a nice malty flavor.

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

__________________________________________________

[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

>

> 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.

Well for someone that used to live on 's and a variety of

college-y $7 meal type restaurants, I used to estimate that I spent

$20 a day on food. So NT is cheaper for me too. But its a shock to go

from spending $8/pound for a fairly cheap steak to spending $0.50 for

wheat!

[Guest guest]

>From: Heidi Schuppenhauer <heidis@...>

>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.

If you buy your meat locally and by the side, and eschew dairy products,

your grocery bill should be lower than normal. When you start ordering meat,

cream, and butter from out of state and driving 50 miles or more to get

milk, though, it can get pretty expensive.

_________________________________________________________________

Chat with friends online, try MSN Messenger: http://messenger.msn.com

[Guest guest]

***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.***

We were gluten free a long time before coming across NT, and found guar gum to

be much preferable over xanthan gum. It is a natural substance, not created in a

lab, and it doesn't leave that nasty aftertaste that so many gf foods that use

xanthan gum have, and it is a LOT cheaper. When we made foods with this, we

never had anyone be able to tell that the food was gf, the texture and taste was

the same as regular flour (I made a flour mix using rice flour, potato starch,

tapioca starch, corn starch (gee - enough starch?) glutenous rice flour and guar

gum).

rochester@...

~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

Click here for the best diet and nutrition information you will ever find!

www.westonaprice.org

~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

" I dropped the idea that I was an expert, whose job it was to fill

the little heads with my expertise, and began to explore how I could

remove those obstacles that prevented the inherent genius of children

from gathering itself. "

~~ Gatto ~~

~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

[Guest guest]

At 07:20 PM 4/9/2002 -0400, you wrote:

>***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.***

>

>We were gluten free a long time before coming across NT, and found guar

>gum to be much preferable over xanthan gum. It is a natural substance, not

>created in a lab, and it doesn't leave that nasty aftertaste that so many

>gf foods that use xanthan gum have, and it is a LOT cheaper. When we made

>foods with this, we never had anyone be able to tell that the food was gf,

>the texture and taste was the same as regular flour (I made a flour mix

>using rice flour, potato starch, tapioca starch, corn starch (gee - enough

>starch?) glutenous rice flour and guar gum).

>

>

Where do you get the guar gum? I haven't seen it in the places I shop. I've

also steered away from it because a lot of people say they have digestive

problems with it (and it's listed as a " laxative " .) Have you heard

something about that? I don't have a lot of details.

My husband has digestive problems with all the gf flour mixes that have

guar gum: I don't know if it's because of all the white starch or the guar

or something else (the mix is very close to what you describe) -- so I've

been sticking to masa (no one reacts to it) and xanthan. But I don't have

guar by itself to test with the masa. The kinds of problems he has seem to

be aggravated by a whole lot of starchy kinds of things -- maybe the kinds

of issues that are handled by the SC diet. I don't know why masa would be

different, but it seems to be digested differently: maybe the Mayans knew

what they were doing.

Yeah, masa doesn't taste at all like white flour, but so far I kind of like

the difference.

Heidi Schuppenhauer

Trillium Custom Software Inc.

heidis@...