Guest guest Posted April 19, 2006 Report Share Posted April 19, 2006 Would like to share this simple and very good basic bread recipe: (I got the recipe with European measurements, so the conversion from kilos to pounds is a bit uneven.) 1.1 pounds (half a kilogram) almond flour 10 eggs 3 tablespoons canola oil (or other vegetable oil, NOT olive oil) 1 teaspoon salt 1 teaspoon bicarbonate of soda 2 tablespoons honey (optional, or more to make sweeter for children) Mix well (I use hand electric mixer) and pour into TWO 4x12 inch loaf shaped baking pans (I use disposable aluminum ones). Bake 50 minutes at 280 degrees Fahrenheit (140 degrees Celcius). This recipe is very basic, the texture is somewhere between bread and cake. Slices make small sandwiches for children with peanut butter, cheese, etc. Many variations are possible by adding spices, chopped fruits such as figs, dates, vegetables to the dough, but I suggest doing the basic recipe first. Best wishes, Ruth Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 21, 2006 Report Share Posted April 21, 2006 great recipe! thanks. I will try it with safflower oil instead canola (rape seed oil) is bad for your health. maria. mom to fiol asd 16mo On 4/19/06, periwinkl8e <no_reply > wrote: > > Would like to share this simple and very good basic bread recipe: > (I got the recipe with European measurements, so the conversion from > kilos to pounds is a bit uneven.) > > 1.1 pounds (half a kilogram) almond flour > 10 eggs > 3 tablespoons canola oil (or other vegetable oil, NOT olive oil) > 1 teaspoon salt > 1 teaspoon bicarbonate of soda > 2 tablespoons honey (optional, or more to make sweeter for children) > > Mix well (I use hand electric mixer) and pour into TWO > 4x12 inch loaf shaped baking pans (I use disposable aluminum ones). > > Bake 50 minutes at 280 degrees Fahrenheit (140 degrees Celcius). > > This recipe is very basic, the texture is somewhere between bread and > cake. Slices make small sandwiches for children with peanut butter, > cheese, etc. Many variations are possible by adding spices, chopped > fruits such as figs, dates, vegetables to the dough, but I suggest > doing the basic recipe first. > > Best wishes, > Ruth > > > > > > > > > > > > > > > > For information on the Specific Carbohydrate Diet, please read the book > _Breaking the Vicious Cycle_ by Elaine Gottschall and read the following > websites: > http://www.breakingtheviciouscycle.info > and > http://www.pecanbread.com > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 23, 2006 Report Share Posted April 23, 2006 > 1.1 pounds (half a kilogram) almond flour Hi Ruth! this recipe looks good for a non-sweet type bread. Is there any chance you would be willing to measure your almond flour the next time you make this?? I don't own a scale, and i buy my almond flour 25 lbs at a time, so i am truly at a loss to know the exact amount....and with the cost of almond flour and eggs....i'd hate to have a 'flop'. Thanks!!!!! Cindy, IBD, SCD 11 months Brady, 5, ASD, CP, SCD 11 months Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 23, 2006 Report Share Posted April 23, 2006 I tried figuring this out also and I came up with, since 16 oz is a pound I used 17 ozs. Do you think it's right? Pearl Cindy wrote: > 1.1 pounds (half a kilogram) almond flour Hi Ruth! this recipe looks good for a non-sweet type bread. Is there any chance you would be willing to measure your almond flour the next time you make this?? I don't own a scale, and i buy my almond flour 25 lbs at a time, so i am truly at a loss to know the exact amount....and with the cost of almond flour and eggs....i'd hate to have a 'flop'. Thanks!!!!! Cindy, IBD, SCD 11 months Brady, 5, ASD, CP, SCD 11 months For information on the Specific Carbohydrate Diet, please read the book _Breaking the Vicious Cycle_ by Elaine Gottschall and read the following websites: http://www.breakingtheviciouscycle.info and http://www.pecanbread.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 23, 2006 Report Share Posted April 23, 2006 > I tried figuring this out also and I came up with, since 16 oz is a pound I used 17 ozs. Do you think it's right? Pearl Hi Pearl! Did you actually try this, and if so , did it turn out? The problem is that 16 oz equals a liquid pound, ie water. All dry goods have different weights, therefore, will all have different measurements when trying to convert them into cups.....for example, 5lbs of flour is much less quanity than 5 lbs of sugar. Like we need more confusion in our day! Cindy, IBD, SCD 11 months Brady, 5, ASD, CP, SCD 11 months Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 23, 2006 Report Share Posted April 23, 2006 Pearl, I think your conversion was correct because you were going from weight to weight, not to cups. The bread recipe you're making looks very similar to the cashew butter bread. If you don't get a better answer, try 2 cups. That's the amount of cashew butter in the cashew butter bread. (It, too, uses 10 eggs, and makes two loaves and people make it with and without the honey and with less honey and with and without the oil and it all turns out. But baking time is 1.5 hours and at a lower temp. 250 or 275.) And we have been told that you can substitute the same amount of nut butter for nut flour, so I suspect 2 cups would work for you. , mom to Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 25, 2006 Report Share Posted April 25, 2006 I am sorry about the confusion about my bread recipe, but if the instructions are followed EXACTLY it really is easy and worth the effort and one gets two very nice loaves. I don't have any flour available to measure cups. Also, sizes of cups vary. You need exactly 1.1 pounds to the 10 eggs. As a pound is 16 ounces, 0.1 pound would be 1.6 ouces. If you don't have a scale I would suggest taking the almond flour and two bags to a friendly person at a cheese counter or someone else with an electronic scale and ask them to weight out exactly 1 pound and 1.6 ounces. This will give you the exact amount to add to the 10 eggs. (you can then measure how many cups this is for future reference). I don't suppose half an ounce more or less would make much difference. > 1.1 pounds (half a kilogram) almond flour > > Hi Ruth! this recipe looks good for a non-sweet type bread. Is there > any chance you would be willing to measure your almond flour the next > time you make this?? I don't own a scale, and i buy my almond flour 25 > lbs at a time, so i am truly at a loss to know the exact amount....and > with the cost of almond flour and eggs....i'd hate to have a 'flop'. > > Thanks!!!!! > Cindy, IBD, SCD 11 months > Brady, 5, ASD, CP, SCD 11 months > > > > > > For information on the Specific Carbohydrate Diet, please read the book _Breaking the Vicious Cycle_ by Elaine Gottschall and read the following websites: > http://www.breakingtheviciouscycle.info > and > http://www.pecanbread.com > > > > > Quote Link to comment Share on other sites More sharing options...
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