Guest guest Posted June 26, 2006 Report Share Posted June 26, 2006 Dan, dont forget baking powder. (Of course, don't forget to check for illegal additives...) Also, if you don't have egg issues, depending on the recipe, whipped eggwhites can help make things fluffier too. (Remember whites will sink if combined with an oily ingredient) Sometimes I wish I'd paid more attention in chemistry class..... -Allan. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 27, 2006 Report Share Posted June 27, 2006 Oops, sorry, yes, I meant baking soda. , thanks for the check. I really shouldn't check my e-mail last thing at night.... -Allan. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 1, 2007 Report Share Posted November 1, 2007 Hello, I have a few questions regarding food - according to the SCD protocol. If anyone could answer these questions, it would be extremely appreciated and I would be very grateful. Thank you. Question #1: A few days ago, I happened to see an unusual specimen of cauliflower. It was the same shape and size of all the others but it was orange. It was rather unusual and surprising: I've never seen orange cauliflower before. So, my question is whether orange cauliflower is legal or not. I've theorized that perhaps it is a) wholly natural, a freak of nature, c) a hybrid, or d) while the cauliflower was growing, they injected it with food colouring, sort of like what they do to flowers. Is orange cauliflower legal? Question #2: This is more of a how-to question. I am always experimenting and recreating food to suit SCD standards and now I am wondering, how do I make scones? I know there are all different kinds of scones but if anyone here knows how to make scones, would that person please tell me how to go about it and include the recipe? Question #3: This is another how-to question. I've been quite successful at recreating typical recipes (wheat flour, sugar, etc.) to SCD standards but my largest block at recreating these recipes is the problem with yeast. How do I make these recipes work without the yeast? I have considered that I could just carry on w/o the yeast but I've also realized that the yeast plays a major role in the making of the baked good (rising and suchlike). Could anyone tell me if the yeast is necessary or not? Thank you for answering these questions, Dan Ask a question on any topic and get answers from real people. Go to Yahoo! Answers and share what you know at http://ca.answers.yahoo.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 1, 2007 Report Share Posted November 1, 2007 Hi, Dan, 1. Discovered in a marsh in Cananda, the orange cauliflower is natural and has extra vitamin A! http://www.cbsnews.com/stories/2004/06/14/health/main622888.shtml 2. Here is an SCD scone recipe: http://www.scdrecipe.com/recipes-breakfast/fluffy-cranberryorange- scones/ 3. If you leave out yeast, your baked good will be nothing like the original. Yeast, as you said, is necessary for the rise and texture of the yeast baked goods. This is something we give up on SCD. But don't we have lots of other great food!!! mom to -12 SCD 4/23/04 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 1, 2007 Report Share Posted November 1, 2007 Hello , Thank you so much for the information. I'll have to do some experimenting with making scones: for some reason the weblink you gave me for the SCD scones doesn't work - it can't be found. Probably outdated. But thanks for confirming that the orange cauliflower is okay. It will look so pretty with all the other vegetables! Re: Food Questions Hi, Dan, 1. Discovered in a marsh in Cananda, the orange cauliflower is natural and has extra vitamin A! http://www.cbsnews. com/stories/ 2004/06/14/ health/main62288 8.shtml 2. Here is an SCD scone recipe: http://www.scdrecip e.com/recipes- breakfast/ fluffy-cranberry orange- scones/ 3. If you leave out yeast, your baked good will be nothing like the original. Yeast, as you said, is necessary for the rise and texture of the yeast baked goods. This is something we give up on SCD. But don't we have lots of other great food!!! mom to -12 SCD 4/23/04 ____________________________________________________ Yahoo! Canada Toolbar: Search from anywhere on the web, and bookmark your favourite sites. Download it now at http://ca.toolbar.yahoo.com. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 2, 2007 Report Share Posted November 2, 2007 Dan, Try this link for the scones: http://www.scdrecipe.com/recipes-breakfast/ You'll have to scroll down, looking at the side bar for Fluffy Cranberry Orange Scones and Keri's Raisin-Walnut Scones mom to -12 SCD 4/23/04 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 2, 2007 Report Share Posted November 2, 2007 Sorry, baking powder is illegal. We can use baking soda. Baking soda and whipped eggs can help us make things fluffier, but will not produce the same unique effect as yeast. mom to -12 SCd 4/23/04 Quote Link to comment Share on other sites More sharing options...
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