Re: Yorkshire Pudding and NT-izing recipes

[Guest guest]

, bulgur flour works in many recipes. Sprout

wheat, dry it, then grind into flour. Only an option,

of course, if you have a grain mill.

Aubin

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[Guest guest]

> , bulgur flour works in many recipes. Sprout

> wheat, dry it, then grind into flour. Only an option,

> of course, if you have a grain mill.

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

[Guest guest]

,

Maybe I'm not understanding you but let me throw in my $.02. I grew up eating

Yorkshire pudding, however not an nt version. But the way it is made is with

the meat drippings from the roast that you cook. You don't need meet drippings

from another meal. Its just like making gravy, or instead of making gravy. You

just mix the batter in with the drippings from the roast and bake it. My mom's

used to puff up really high and we all had to be seated at the table before she

brought it out of the oven so that we could watch it deflate and ooh and aaah.

I did love it and still do. Let us know if you develop a good recipe.

C.

----- Original Message -----

From: justinbond

Sent: Sunday, April 07, 2002 11:18 AM

Subject: Yorkshire Pudding and NT-izing recipes

I was flipping through my french cookbook and noticed Yorkshire

pudding. It looks sooo tasty, I'm dying to make it! Alas, I just

bought a pound of sausage and since you need meat drippings I'll have

to wait a few days, then I'll make a roast beef or something.

The problem is that the recipe calls for white flour. I'd rather make

it healthier. Here are some strategies I've thought of, hopefully

some people have experience translating favorite recipes to NT style.

1. Use brown rice flour instead of white flour. My french cookbook

actually calls for brown rice flour over white flour in a few places,

such as making the roux for cream soups.

2. Soaking whole wheat flour in whey

3. Yorkshire pudding starts with beating a couple eggs with milk and

white flour. I thought I could soak whole wheat flour in buttermilk

and use that instead of regular milk. That's probably too sour for a

dish like yorkshire pudding though?

Realistically, it seems like a choice between #1 or #2. Are there any

other options I'm missing? What seems like the best bet?

Thanks!

[Guest guest]

I'm still a little unclear about the sprouting thing. Should we be sprouting

all grains before using them? Should I sprout my spelt berries before I grind

them??? <confused>

C.

----- Original Message -----

From: Aubin Parrish

Sent: Sunday, April 07, 2002 12:28 PM

Subject: Re: Yorkshire Pudding and NT-izing recipes

, bulgur flour works in many recipes. Sprout

wheat, dry it, then grind into flour. Only an option,

of course, if you have a grain mill.

Aubin

__________________________________________________

[Guest guest]

> I'm still a little unclear about the sprouting thing. Should we be

sprouting all grains before using them? Should I sprout my spelt

berries before I grind them??? <confused>

Whole grains should be either soaked or sproated to neutralize the

phytates. So either method would work. What I'm confused about is the

differant baking properties of soaking versus spouting, but Aubin has

me very excited about the sprouting method.

I hope it makes for good yorkshire pudding. I don't think I've ever

had it, but it sounds incredibly tasty.

[Guest guest]

At 04:18 PM 4/7/2002 +0000, you wrote:

>1. Use brown rice flour instead of white flour. My french cookbook

>actually calls for brown rice flour over white flour in a few places,

>such as making the roux for cream soups.

As a confirmed Yorkshire-lover, I can say that you can make it with just

about any flour. I can't eat wheat or bulgur, I'm into masa at the moment

(easy to get, and I'm ok with how they prepare it, and everyone in this

house can digest it, and I like the taste). But those eggy dishes really

don't depend on the wheat gluten to do anything, it's the eggs and butter

that do the work.

You can use meat drippings OR butter, according to the cooking shows. Meat

drippings are more traditional, but if you don't have any handy at the

moment ...

Heidi Schuppenhauer

Trillium Custom Software Inc.

heidis@...

[Guest guest]

I think that the rice flour would give you a grainy texture (not enough gluten

to make it bread-y)

Soaking is your best bet, and you don't have to use 100% buttermilk...you can

use water with a smaller amount of whey pr yogurt mixed in (as suggested in many

recipes with people who have milk allergies)

My experience with sprouted wheat flour has been that it doesn't " bake out " very

well. It somehow holds the moisture in and the resulting product is too

moist...sometimes that can be good. Othertimes it isnt. Also, sprouted wheat

flour has a stronger taste (sweet, roasted) and a darker color. You could use

part sprouted, part soaked.

Sonja

[Guest guest]

,

sprouting is an alternative to " soaking " in an acidic medium. You do one or the

other. Bulgur flour is nice to have on hand in the freezer in case you need

some flour and hadn't soaked any.

Sonja

[Guest guest]

Heidi wrote:

But those eggy dishes really

don't depend on the wheat gluten to do anything, it's the eggs and butter

that do the work.

you're right Heidi...never mind what I said about rice flour. Maybe that would

work fine.

Sonja