Guest guest Posted October 5, 2010 Report Share Posted October 5, 2010 Marilyn, have you tried bean flour bread? I tried one but not greatly impressed. Plus I'm not sure how to handle the soaking. If we soak and cook our beans, how do we handle using bean flour? I ground up my own but now what do I do?UC-C 12/09SCD 1/10Daily, CLO, Magnesium, bromelain, acidophilus Mom of 2 crazy monkeys :-)On Oct 5, 2010, at 11:26 AM, "Wizop Marilyn L. Alm" wrote: At 09:29 PM 10/4/2010, you wrote: Could you post a recipe for the lentil bread? Bob, My "recipe" is still rather "experiments in the kitchen," but here's what I have so far: Soak 1/2 - 3/4 cup split red lentils over night. Drain, and add fresh water. Simmer lentils until tender. Drain, and press as much liquid out of the lentils as you can. Measure the cooked lentils (easier if they are cool.) Should be about 1 cup cooked lentils. Butter two small bundt pans well. Put lentils, one egg, 1/4 teaspoon salt and 1/2 teaspoon baking soda in a mini-food processor. Whir until blended throughly and smooth. If desired, add maybe an ounce of finely shredded sharp cheddar and whirl again until fully incorporated. Fill bundt pans 3/4 full. Place in 350F oven for about 35 minutes. Remove and turn out. Allow to cool. I haven't yet tried it in mini-loaf pans. I put on a batch of lentils to soak, got busy over the weekend, and determined that I have fermented lentils this morning, so no more experiments until I toss the current batch and buy some more lentils. I'm not sure you can call this a "bread" as such -- it's more of a sponge cake texture, but I rather like it. It's a change of pace from nut breads. — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Babette the Foundling Beagle Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 5, 2010 Report Share Posted October 5, 2010 At 08:26 PM 10/5/2010, you wrote: Marilyn, have you tried bean flour bread? I tried one but not greatly impressed. Plus I'm not sure how to handle the soaking. If we soak and cook our beans, how do we handle using bean flour? I ground up my own but now what do I do? , I have not done anything with bean flour. Commercial bean flours aren't legal, of course. Soak the beans the same way you do for any lentil. I would cook them, drain them, re-dry them, and then grind them into flour if you have to have bean flour. What I did in my experiment was basically use the proportions for the cheese bread in BTVC -- a cup of lentil paste, and egg, the leavening, and a bit of cheese. You could try that cheese bread recipe with bean flour instead of almond flour, and see how it works. I always scale things down to one-third or thereabouts of the recipe when experimenting the first time. That way, if it flops, I haven't wasted too much in the way of ingredients. Although, truthfully, although I've had one or two that I might not repeat, so far, in 9 years, I don't think I've had anything that was inedible. — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Babette the Foundling Beagle Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 6, 2010 Report Share Posted October 6, 2010 I soaked, cooked and then dehydrated beans...then put them in a high speed blender to make bean flour. I haven't tried to make bread with it but the crackers usually turn out pretty well. Stacey > >> Could you post a recipe for the > >> lentil bread? > > > > Bob, > > > > My " recipe " is still rather " experiments in the kitchen, " but here's what I have so far: > > > > Soak 1/2 - 3/4 cup split red lentils over night. > > Drain, and add fresh water. Simmer lentils until tender. > > Drain, and press as much liquid out of the lentils as you can. > > Measure the cooked lentils (easier if they are cool.) > > Should be about 1 cup cooked lentils. > > Butter two small bundt pans well. > > Put lentils, one egg, 1/4 teaspoon salt and 1/2 teaspoon baking soda in a mini-food processor. Whir until blended throughly and smooth. If desired, add maybe an ounce of finely shredded sharp cheddar and whirl again until fully incorporated. > > Fill bundt pans 3/4 full. Place in 350F oven for about 35 minutes. Remove and turn out. Allow to cool. > > > > I haven't yet tried it in mini-loaf pans. I put on a batch of lentils to soak, got busy over the weekend, and determined that I have fermented lentils this morning, so no more experiments until I toss the current batch and buy some more lentils. > > > > I'm not sure you can call this a " bread " as such -- it's more of a sponge cake texture, but I rather like it. It's a change of pace from nut breads. > > > > †" Marilyn > > New Orleans, Louisiana, USA > > Undiagnosed IBS since 1976, SCD since 2001 > > Darn Good SCD Cook > > No Human Children > > Shadow & Sunny Longhair Dachshund > > Babette the Foundling Beagle > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
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