RE: Lois Lang bread without DCCC?

[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]

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

>