Re:Re: Lois Lang bread without DCCC?

[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]

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