Re: Great basic bread recipe

[Guest guest]

Hi,

Was wondering if you could convert this to U.S. measurements-my

conversion chart confuses me with " density " of item being converted.

Thanks

Judy

> >

> > Would like to share this simple and very good basic bread recipe:

> > (I got the recipe with European measurements, so the conversion from

> > kilos to pounds is a bit uneven.)

> >

> > 1.1 pounds (half a kilogram) almond flour

> > 10 eggs

> > 3 tablespoons canola oil (or other vegetable oil, NOT olive oil)

> > 1 teaspoon salt

> > 1 teaspoon bicarbonate of soda

> > 2 tablespoons honey (optional, or more to make sweeter for children)

> >

> > Mix well (I use hand electric mixer) and pour into TWO

> > 4x12 inch loaf shaped baking pans (I use disposable aluminum ones).

> >

> > Bake 50 minutes at 280 degrees Fahrenheit (140 degrees Celcius).

> >

> > This recipe is very basic, the texture is somewhere between bread and

> > cake. Slices make small sandwiches for children with peanut butter,

> > cheese, etc. Many variations are possible by adding spices, chopped

> > fruits such as figs, dates, vegetables to the dough, but I suggest

> > doing the basic recipe first.

> >

> > Best wishes,

> > Ruth

> >

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> >

> > For information on the Specific Carbohydrate Diet, please read the

book

> > _Breaking the Vicious Cycle_ by Elaine Gottschall and read the

following

> > websites:

> > http://www.breakingtheviciouscycle.info

> > and

> > http://www.pecanbread.com

> >

> >

[Guest guest]

>

> Hi,

> Was wondering if you could convert this to U.S. measurements-my

> conversion chart confuses me with " density " of item being converted.

> Thanks

> Judy

> --- In pecanbread , " Fiol I Vanek-Bermudez "

Elaine did not like the use of canola oil as it is genetically modified.

In Canda, I use President's Choice Organic Sunfloweer oil in recipes such as

this one..

Carol F.

SCD 7 years, celiac