Re: Any baking without nut flour

[Guest guest]

It is tough to find recipes for cookies without nut flour/butters

I send the following into school(also nut-free):

-coconut macaroons(Lucy's cookbook has a great recipe for it).

- souffle bread with apple butter or honey and cinnamon

> Any baking without nut flour?

> Posted by: " Tumpa & Dallas Reinhardt " tumpa@...   deardallas

>

> Tue Sep 19, 2006 1:32 pm (PST)

>

> My son cannot take nuts/nut flour to school so all the peanut butter

> recipes/nut flour recipes are not going to work for me.

> Are there any snacks that aren't just veggies but are like

> cakes/cookies

> without nut flours?

> Thanks,

>

> Tumpa Reinhardt

[Guest guest]

That sounds yummy. Would you be able to tell me where I can find the recipe

for the souffle bread?

I have ordered the book, but it will be awhile before I get it and so I

don't want to wait!

Thanks!

Re: Any baking without nut flour

It is tough to find recipes for cookies without nut flour/butters

I send the following into school(also nut-free):

-coconut macaroons(Lucy's cookbook has a great recipe for it).

- souffle bread with apple butter or honey and cinnamon

> Any baking without nut flour?

> Posted by: " Tumpa & Dallas Reinhardt " tumpa@... deardallas

>

> Tue Sep 19, 2006 1:32 pm (PST)

>

> My son cannot take nuts/nut flour to school so all the peanut butter

> recipes/nut flour recipes are not going to work for me.

> Are there any snacks that aren't just veggies but are like

> cakes/cookies

> without nut flours?

> Thanks,

>

> Tumpa Reinhardt

[Guest guest]

hi karen,

where can i find the souffle bread recipe? how about lucys cookbook???

roweena x

Re: Any baking without nut flour

Posted by: " timk " timk@... kmargritk

Thu Sep 21, 2006 3:35 pm (PST)

It is tough to find recipes for cookies without nut flour/butters

I send the following into school(also nut-free):

-coconut macaroons(Lucy's cookbook has a great recipe for it).

- souffle bread with apple butter or honey and cinnamon

[Guest guest]

hi karen,

where can i find the souffle bread recipe? how about lucys cookbook???

roweena x

Re: Any baking without nut flour

Posted by: " timk " timk@... kmargritk

Thu Sep 21, 2006 3:35 pm (PST)

It is tough to find recipes for cookies without nut flour/butters

I send the following into school(also nut-free):

-coconut macaroons(Lucy's cookbook has a great recipe for it).

- souffle bread with apple butter or honey and cinnamon

[Guest guest]

Try the Grain Free Gourmet Cookbook (Chapters has it). Quite yummy recipes

in there!

Re: Any baking without nut flour

hi karen,

where can i find the souffle bread recipe? how about lucys cookbook???

roweena x

Re: Any baking without nut flour

Posted by: " timk " timk@... kmargritk

Thu Sep 21, 2006 3:35 pm (PST)

It is tough to find recipes for cookies without nut flour/butters

I send the following into school(also nut-free):

-coconut macaroons(Lucy's cookbook has a great recipe for it).

- souffle bread with apple butter or honey and cinnamon

[Guest guest]

Hi Roweena,

The souffle bread recipe can be found in Grain free Gourmet Cookbook

http://www.grainfreegourmet.com/aboutgrainfree.html it's an SCD

cookbook.

There is a modified souffle bread recipe that is dairy free at

http://health.groups.yahoo.com/group/pecanbread/files/

under " Nut free, dairy free bread " I fiddled with the recipe until I

came up with a version for those who can do dairy yet. It is great

for sandwiches.

Lucy's cookbook at:

http://www.lucyskitchenshop.com/cookbook.html

There are 3 SCD cookbooks at this site. I have Lucy's and The grain

free gourmet and they are fabulous cookbooks. I hope Santa brings

Raman's book this Christmas.

Sheila, SCD Feb. 2001, UC 22yrs

mom of and

> where can i find the souffle bread recipe? how about lucys

cookbook???

>

> roweena x

>

> Re: Any baking without nut flour

> Posted by: " timk " timk@... kmargritk

> Thu Sep 21, 2006 3:35 pm (PST)

>

> It is tough to find recipes for cookies without nut flour/butters

> I send the following into school(also nut-free):

> -coconut macaroons(Lucy's cookbook has a great recipe for it).

> - souffle bread with apple butter or honey and cinnamon

>

>

>

[Guest guest]

>

> hi karen,

>

> where can i find the souffle bread recipe? how about lucys

cookbook???

>

> roweena x

----

Hi I'm not , but we love the souffle breads. Here are three

recipes and where I found them on-line. -Sharon

JODI'S LIGHT AND FLUFFY SOUFFLE BREAD from:

http://uclbs.org/recipes/bmc/

Ingredients

6 egg whites

4 egg yolks

pinch salt

1/3 cup (+ 1 tablespoon) dry curd cottage cheese

1 tablespoon water

Instructions

1. Beat the egg whites with salt until firm. Blend together the yolks

and DCCC and water until liquefied. (*If you don't have DCCC, use

dripped yoghurt and eliminate the tablespoon of water)

2. Gently fold the yolks into the whites and spread into a parchment

paper lined and side greased 9 " x13 " glass Pyrex. Bake at 300 degrees

F. for 30 minutes. When you remove it from the oven it will be big

and fluffy, like a soufflé.

3. It will settle but still remain doughy. While still hot from the

oven, use a flat spatula to remove the bread from the sides of the

dish and turn it out. Separate it from the parchment paper on the

bottom and return it to the dish bottom side up. Bake this side for

an additional 10 minutes at 300 degrees F.

4. Remove from the oven. I let it cool and then slice into 8 slices.

This bread must be refrigerated. I learned that the hard way.

Notes

I love this bread because its taste is simple and does not overpower

anything that you put on it. I use it as hamburger buns, for salmon

sandwiches, I toast it before I use it and it crisps up really nicely

and still remains light and fluffy in the middle.

-Jodi

----------------

JODI'S CINNAMON SOUFFLE BREAD from: http://uclbs.org/recipes/bmc/

Ingredients

6 egg whites

5 egg yolks

pinch salt

1/3 cup (+ 1 tablespoon) dry curd cottage cheese

1 tablespoon water

1 teaspoon cinnamon

1-2 tablets saccharin

Instructions

1. Beat the egg whites with salt until firm. Blend together the yolks

and

2. DCCC and water and cinnamon and saccharin until liquefied. (*If

you don't have DCCC, use dripped yoghurt and eliminate the tablespoon

of water OR try 1 1/2 teaspoons of honey.)

3. Gently fold the yolks into the whites and spread into a parchment

paper lined and side greased 9 " x13 " glass Pyrex. (This is the same

size dish that I use for lasagna.)

4. Bake at 300 degrees F. for 30 minutes. When you remove it from the

oven it will be big and fluffy, like a soufflé. It will settle but

still remain doughy.

5. While still hot from the oven, use a flat spatula to remove the

bread from the sides of the dish and turn it out.

6. Separate it from the parchment paper on the bottom and return it

to the dish bottom side up. Bake this side for an additional 10

minutes at 300 degrees F.

7. Remove from the oven. I let it cool and then slice into 8 slices.

This bread must be refrigerated.

Notes

-Jodi

-----------

NUT FREE DAIRY FREE BREAD from:

http://health.groups.yahoo.com/group/pecanbread/files/

Modified by Sheila (Original recipe by Jodi Bager

http://www.scdrecipe.com/r_005_00361.html )

6 egg whites

4 egg yolks

pinch salt

1/3 cup pureed vegetables

Instructions

1. Beat the egg whites with salt until firm. Measure out 1/3 cup of

well

cooked vegetables i.e. leftovers. I have done this with a mix of well

cooked

green beans and squash (Also tried well cooked baby carrots and green

beans).

You'll want to press the veggies to take out as much liquid as

possible. Blend

together the yolks and pressed vegetables until liquefied.

2. Gently fold the yolks into the whites and spread into a parchment

paper

lined and side greased 9 " x13 " glass Pyrex *. Bake at 300 degrees F.

for 30

minutes. When you remove it from the oven it will be big and fluffy,

like a

soufflé.

3. It will settle but still remain doughy. While still hot from the

oven,

use a flat spatula to remove the bread from the sides of the dish and

turn it

out. Separate it from the parchment paper on the bottom and return it

to the

dish bottom side up. Bake this side for an additional 10 minutes at

300°F. Sheila's method: (To turn it out and flip without tearing I

use two long

cutting boards. I flip the bread on to one cutting board, remove the

parchment

paper from the bottom. I lay the other cutting board on top and then

flip the

bread. Remove the first board and place the parchment paper either on

the bread

or back in the pan. Lay the pan back over the bread and flip back in.

This

allows the bottom to be browned.)

4. Remove from the oven. I let it cool and then slice into 8 slices.

This

bread must be refrigerated. I learned that the hard way.

Notes : I modified Jodi's Soufflé bread recipe to contain pureed

vegetables and eggs so that my daughter could take it to her nut free

school. I find this bread much better toasted.

*I have also baked it on a cookie sheet lined with parchment paper.

This makes thin crisp bread. That is great for sandwiches when

toasted. I have also made buns with it by putting bun shaped portions

on a cookie sheet lined with parchment paper. These make great

hamburger buns.

--------------

[Guest guest]

Sharon,

If you look at the flyleaf of your cookbook, you will see all material

is copyrighted and not to be reproduced without permission from the

authors. It took them nearly two years to write the book, test the

recipes get the photos and do exhausting publicity appearances to

publicize the book.

I am sure you were not aware of this and did not see a similar notice

to this effect from two weeks ago.

Please everyone, do not post recipes from Grain-Free Gourmet on

Pecanbread again without permission from the authors.

Carol F.

Celiac, MCS, Latex Allergy, EMS

SCD 6 years