Lois Lang bread without DCCC?

[Guest guest]

Hello

Has anybody tried making the Lois Lang bread with dripped yogurt instead of DCCC

and pecan flour instead of almond flour? I can't get the DCCC anymore where I'm

living, but thought, I could easily substitute with yogurt. Except the breads

come out way too moist - almost wet (an I really hate wet bread). I have tried

reducing the yogurt a bit and to bake it much longer. It improved a bit but

still wasn't good. What can I do?

Thanks! Gitte

CD 30y + recent breast cancer

SCD 3y

[Guest guest]

Hello

Has anybody tried making the Lois Lang bread with dripped yogurt instead of DCCC

and pecan flour instead of almond flour? I can't get the DCCC anymore where I'm

living, but thought, I could easily substitute with yogurt. Except the breads

come out way too moist - almost wet (an I really hate wet bread). I have tried

reducing the yogurt a bit and to bake it much longer. It improved a bit but

still wasn't good. What can I do?

Thanks! Gitte

CD 30y + recent breast cancer

SCD 3y

[Guest guest]

At 03:30 PM 3/16/2010, you wrote:

Has anybody tried making the

Lois Lang bread with dripped yogurt instead of DCCC and pecan flour

instead of almond flour? I can't get the DCCC anymore where I'm living,

but thought, I could easily substitute with yogurt. Except the breads

come out way too moist - almost wet (an I really hate wet bread). I have

tried reducing the yogurt a bit and to bake it much longer. It improved a

bit but still wasn't good. What can I do?

Gitte,

I made the bread that way for over four years, because DCCC wasn't

available.

Make sure you drip the yogurt really well -- I get most of a liter of

drippings to discard out of two liters of yogurt.

Second, you may need to add a half cup, possibly a full cup of additional

almond flour to the mix. (Your alternative is to drip the yogurt as

above, and then press it out to get more liquid out of it like the Sue's

Goat Cheese recipe.)

—

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 03:30 PM 3/16/2010, you wrote:

Has anybody tried making the

Lois Lang bread with dripped yogurt instead of DCCC and pecan flour

instead of almond flour? I can't get the DCCC anymore where I'm living,

but thought, I could easily substitute with yogurt. Except the breads

come out way too moist - almost wet (an I really hate wet bread). I have

tried reducing the yogurt a bit and to bake it much longer. It improved a

bit but still wasn't good. What can I do?

Gitte,

I made the bread that way for over four years, because DCCC wasn't

available.

Make sure you drip the yogurt really well -- I get most of a liter of

drippings to discard out of two liters of yogurt.

Second, you may need to add a half cup, possibly a full cup of additional

almond flour to the mix. (Your alternative is to drip the yogurt as

above, and then press it out to get more liquid out of it like the Sue's

Goat Cheese recipe.)

—

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]

Hi Gitte,

I have used dripped yogurt for the Lois Lang Bread, but have not

tried making it with pecan flour. Maybe reduce the amount of yogurt or maybe

use 1 less egg or less melted butter? Or add more pecan flour? Or bake the

loaves in smaller bread pans? Or press the dripped yogurt between towels to

remove as much liquid as possible? I’m not much of a cook so maybe others

will have a definitive answer for you!

I hope you’re doing well.

Carol

CD 22 yrs SCD 5 yrs

From:

BTVC-SCD [mailto:BTVC-SCD ] On Behalf Of gittealbertsen

Has anybody tried making the Lois Lang bread

with dripped yogurt instead of DCCC and pecan flour instead of almond flour? I

can't get the DCCC anymore where I'm living, but thought, I could easily

substitute with yogurt. Except the breads come out way too moist - almost wet

(an I really hate wet bread). I have tried reducing the yogurt a bit and to

bake it much longer. It improved a bit but still wasn't good. What can I do?

Thanks! Gitte

CD 30y + recent breast cancer

SCD 3y

[Guest guest]

Hi Gitte,

I have used dripped yogurt for the Lois Lang Bread, but have not

tried making it with pecan flour. Maybe reduce the amount of yogurt or maybe

use 1 less egg or less melted butter? Or add more pecan flour? Or bake the

loaves in smaller bread pans? Or press the dripped yogurt between towels to

remove as much liquid as possible? I’m not much of a cook so maybe others

will have a definitive answer for you!

I hope you’re doing well.

Carol

CD 22 yrs SCD 5 yrs

From:

BTVC-SCD [mailto:BTVC-SCD ] On Behalf Of gittealbertsen

Has anybody tried making the Lois Lang bread

with dripped yogurt instead of DCCC and pecan flour instead of almond flour? I

can't get the DCCC anymore where I'm living, but thought, I could easily

substitute with yogurt. Except the breads come out way too moist - almost wet

(an I really hate wet bread). I have tried reducing the yogurt a bit and to

bake it much longer. It improved a bit but still wasn't good. What can I do?

Thanks! Gitte

CD 30y + recent breast cancer

SCD 3y

[Guest guest]

Gitte

I

made the Lois Lang bread a few times back in my early days on SCD when I could

still tolerate dairy. I substituted dripped yogurt for DCCC, but had to

experiment a bit to get the amounts correct so the bread wasn’t as

wet. I also never use 100% almond flour in any nut flour recipe, so I

used 75% pecan flour or a mix of pecan, walnut and a bit of almond. You could

easily use 100% pecan flour or a blend of other nut flours. The flavor

will be slightly different, but the texture should be fine.

Getting

the moisture level right took some experimenting. I made sure the dripped

yogurt was very dripped – as dry as I could get it. I routinely

dripped my yogurt for 8 to 10 hours anyway (while I was at work), but before I

added the yogurt to this particular bread batter I patted it drier using paper

towels. And I also cut back on the amount, didn’t use an equal

substitution of dripped yogurt for the DCCC called for.

I

also tend to add a bit more nut flour than all the recipes call for, to keep

the batter drier which helps the texture after baking.

Kim M.

SCD 6 years

Sphincter of Oddi dysfunction 6+ years

neurological & spinal deterioration 3+ years

>>>>>>>>>>>>>>>>>>>>>>>>>

Has

anybody tried making the Lois Lang bread with dripped yogurt instead of DCCC

and pecan flour instead of almond flour? I can't get the DCCC anymore where I'm

living, but thought, I could easily substitute with yogurt. Except the breads

come out way too moist - almost wet (an I really hate wet bread). I have tried

reducing the yogurt a bit and to bake it much longer. It improved a bit but

still wasn't good. What can I do?

Thanks! Gitte

CD 30y + recent breast cancer

SCD 3y

[Guest guest]

Gitte

I

made the Lois Lang bread a few times back in my early days on SCD when I could

still tolerate dairy. I substituted dripped yogurt for DCCC, but had to

experiment a bit to get the amounts correct so the bread wasn’t as

wet. I also never use 100% almond flour in any nut flour recipe, so I

used 75% pecan flour or a mix of pecan, walnut and a bit of almond. You could

easily use 100% pecan flour or a blend of other nut flours. The flavor

will be slightly different, but the texture should be fine.

Getting

the moisture level right took some experimenting. I made sure the dripped

yogurt was very dripped – as dry as I could get it. I routinely

dripped my yogurt for 8 to 10 hours anyway (while I was at work), but before I

added the yogurt to this particular bread batter I patted it drier using paper

towels. And I also cut back on the amount, didn’t use an equal

substitution of dripped yogurt for the DCCC called for.

I

also tend to add a bit more nut flour than all the recipes call for, to keep

the batter drier which helps the texture after baking.

Kim M.

SCD 6 years

Sphincter of Oddi dysfunction 6+ years

neurological & spinal deterioration 3+ years

>>>>>>>>>>>>>>>>>>>>>>>>>

Has

anybody tried making the Lois Lang bread with dripped yogurt instead of DCCC

and pecan flour instead of almond flour? I can't get the DCCC anymore where I'm

living, but thought, I could easily substitute with yogurt. Except the breads

come out way too moist - almost wet (an I really hate wet bread). I have tried

reducing the yogurt a bit and to bake it much longer. It improved a bit but

still wasn't good. What can I do?

Thanks! Gitte

CD 30y + recent breast cancer

SCD 3y

[Guest guest]

Thank you Carol for all the good ideas. I'll try again. You sound like a much

better cook than I am - although SCD has caused some improvement :-)

Gitte

>

> Hi Gitte,

>

> I have used dripped yogurt for the Lois Lang Bread, but have not tried

> making it with pecan flour. Maybe reduce the amount of yogurt or maybe use 1

> less egg or less melted butter? Or add more pecan flour? Or bake the loaves

> in smaller bread pans? Or press the dripped yogurt between towels to remove

> as much liquid as possible? I'm not much of a cook so maybe others will have

> a definitive answer for you!

>

> I hope you're doing well.

>

> Carol

>

> CD 22 yrs SCD 5 yrs

>

>

>

> From: BTVC-SCD [mailto:BTVC-SCD ] On Behalf

> Of gittealbertsen

>

> Has anybody tried making the Lois Lang bread with dripped yogurt instead of

> DCCC and pecan flour instead of almond flour? I can't get the DCCC anymore

> where I'm living, but thought, I could easily substitute with yogurt. Except

> the breads come out way too moist - almost wet (an I really hate wet bread).

> I have tried reducing the yogurt a bit and to bake it much longer. It

> improved a bit but still wasn't good. What can I do?

> Thanks! Gitte

> CD 30y + recent breast cancer

> SCD 3y

>

[Guest guest]

Thank you Carol for all the good ideas. I'll try again. You sound like a much

better cook than I am - although SCD has caused some improvement :-)

Gitte

>

> Hi Gitte,

>

> I have used dripped yogurt for the Lois Lang Bread, but have not tried

> making it with pecan flour. Maybe reduce the amount of yogurt or maybe use 1

> less egg or less melted butter? Or add more pecan flour? Or bake the loaves

> in smaller bread pans? Or press the dripped yogurt between towels to remove

> as much liquid as possible? I'm not much of a cook so maybe others will have

> a definitive answer for you!

>

> I hope you're doing well.

>

> Carol

>

> CD 22 yrs SCD 5 yrs

>

>

>

> From: BTVC-SCD [mailto:BTVC-SCD ] On Behalf

> Of gittealbertsen

>

> Has anybody tried making the Lois Lang bread with dripped yogurt instead of

> DCCC and pecan flour instead of almond flour? I can't get the DCCC anymore

> where I'm living, but thought, I could easily substitute with yogurt. Except

> the breads come out way too moist - almost wet (an I really hate wet bread).

> I have tried reducing the yogurt a bit and to bake it much longer. It

> improved a bit but still wasn't good. What can I do?

> Thanks! Gitte

> CD 30y + recent breast cancer

> SCD 3y

>

[Guest guest]

Thanks for your advice Marilyn! So now I know it can be done. Was looking sooooo

much forward to that bread. First bread in 3 years, since I only now is

beginning to tolerate pecan flour. I'll try again <rushing into the kitchen and

trying again> :-)

Gitte

> >Has anybody tried making the Lois Lang bread

> >with dripped yogurt instead of DCCC and pecan

> >flour instead of almond flour? I can't get the

> >DCCC anymore where I'm living, but thought, I

> >could easily substitute with yogurt. Except the

> >breads come out way too moist - almost wet (an I

> >really hate wet bread). I have tried reducing

> >the yogurt a bit and to bake it much longer. It

> >improved a bit but still wasn't good. What can I do?

>

> Gitte,

>

> I made the bread that way for over four years, because DCCC wasn't available.

>

> Make sure you drip the yogurt really well -- I

> get most of a liter of drippings to discard out of two liters of yogurt.

>

> Second, you may need to add a half cup, possibly

> a full cup of additional almond flour to the mix.

> (Your alternative is to drip the yogurt as above,

> and then press it out to get more liquid out of

> it like the Sue's Goat Cheese recipe.)

>

>

> — 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]

Thanks for your advice Marilyn! So now I know it can be done. Was looking sooooo

much forward to that bread. First bread in 3 years, since I only now is

beginning to tolerate pecan flour. I'll try again <rushing into the kitchen and

trying again> :-)

Gitte

> >Has anybody tried making the Lois Lang bread

> >with dripped yogurt instead of DCCC and pecan

> >flour instead of almond flour? I can't get the

> >DCCC anymore where I'm living, but thought, I

> >could easily substitute with yogurt. Except the

> >breads come out way too moist - almost wet (an I

> >really hate wet bread). I have tried reducing

> >the yogurt a bit and to bake it much longer. It

> >improved a bit but still wasn't good. What can I do?

>

> Gitte,

>

> I made the bread that way for over four years, because DCCC wasn't available.

>

> Make sure you drip the yogurt really well -- I

> get most of a liter of drippings to discard out of two liters of yogurt.

>

> Second, you may need to add a half cup, possibly

> a full cup of additional almond flour to the mix.

> (Your alternative is to drip the yogurt as above,

> and then press it out to get more liquid out of

> it like the Sue's Goat Cheese recipe.)

>

>

> — 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]

Thanks Kim

I gave it another try and did the very things you mention. And I had something

like a real bread for the first time in 3 years! It seems like I tolerate it

well and that's so great, since it's the first nut flour I can use. I've been

doing pecan butter for some time, but now it seems I've become a big girl, who

can eat my first nut flour :-)

Gitte

CD 30y + recent breast cancer

SCD 3y

>

> Gitte

>

>

>

> I made the Lois Lang bread a few times back in my early days on SCD when I

> could still tolerate dairy. I substituted dripped yogurt for DCCC, but had

> to experiment a bit to get the amounts correct so the bread wasn't as wet.

> I also never use 100% almond flour in any nut flour recipe, so I used 75%

> pecan flour or a mix of pecan, walnut and a bit of almond. You could easily

> use 100% pecan flour or a blend of other nut flours. The flavor will be

> slightly different, but the texture should be fine.

>

>

>

> Getting the moisture level right took some experimenting. I made sure the

> dripped yogurt was very dripped - as dry as I could get it. I routinely

> dripped my yogurt for 8 to 10 hours anyway (while I was at work), but before

> I added the yogurt to this particular bread batter I patted it drier using

> paper towels. And I also cut back on the amount, didn't use an equal

> substitution of dripped yogurt for the DCCC called for.

>

>

>

> I also tend to add a bit more nut flour than all the recipes call for, to

> keep the batter drier which helps the texture after baking.

>

> Kim M.

> SCD 6 years

> Sphincter of Oddi dysfunction 6+ years

> neurological & spinal deterioration 3+ years

[Guest guest]

Thanks Kim

I gave it another try and did the very things you mention. And I had something

like a real bread for the first time in 3 years! It seems like I tolerate it

well and that's so great, since it's the first nut flour I can use. I've been

doing pecan butter for some time, but now it seems I've become a big girl, who

can eat my first nut flour :-)

Gitte

CD 30y + recent breast cancer

SCD 3y

>

> Gitte

>

>

>

> I made the Lois Lang bread a few times back in my early days on SCD when I

> could still tolerate dairy. I substituted dripped yogurt for DCCC, but had

> to experiment a bit to get the amounts correct so the bread wasn't as wet.

> I also never use 100% almond flour in any nut flour recipe, so I used 75%

> pecan flour or a mix of pecan, walnut and a bit of almond. You could easily

> use 100% pecan flour or a blend of other nut flours. The flavor will be

> slightly different, but the texture should be fine.

>

>

>

> Getting the moisture level right took some experimenting. I made sure the

> dripped yogurt was very dripped - as dry as I could get it. I routinely

> dripped my yogurt for 8 to 10 hours anyway (while I was at work), but before

> I added the yogurt to this particular bread batter I patted it drier using

> paper towels. And I also cut back on the amount, didn't use an equal

> substitution of dripped yogurt for the DCCC called for.

>

>

>

> I also tend to add a bit more nut flour than all the recipes call for, to

> keep the batter drier which helps the texture after baking.

>

> Kim M.

> SCD 6 years

> Sphincter of Oddi dysfunction 6+ years

> neurological & spinal deterioration 3+ years