Re: More Baking Ideas for the holiday

[Guest guest]

From another list......Vegan-and-Gluten-Free

http://allergies.about.com/cs/gluten/a/aa021599_2.htmWheat Flour Substitutions There are many flours that can be substituted in place of regular flourwhen baking gluten-free products. This list does not mention them all.* Amaryth flour adds a good flavor but since it does not stick together well when cooked on its own, it should be used in combination with otherflours, to make cakes, biscuits and pancakes.* Buckwheat flour should be used in small amounts only because it has avery strong flavor and is sometimes difficult to digest. * Carob flour can be used in cakes, biscuits, drinks, desserts and sweets.* Corn flour can be blended with cornmeal when making corn breads ormuffins.* Millet flour tends to make breads dry and course so substitute only 1/5 of the flour mixture with this flour.* Nut or legume flours can be used in small portions to enhance thetaste of puddings, cookies, or homemade pasta.* Potato starch flour is excellent for baking when used with other flours. It is a good thickening agent for cream soups.* Quinnoa flour makes excellent biscuits and pancakes althoughimparting a slightly bitter flavor.* Rice flour, brown or white, is a good substitution when thickening gravies, sauces, and cream pies.* Sorghum flour, excellent for all baking purposes, is the best generalpurpose gluten-free flour.* Soy flour has a nutty flavor and should be used in combination with other flours in baked products that contain nuts, chocolate, or fruit.* Tapioca flour imparts the chew factor to baked goods and is excellentif used in small quantities.Just be aware that some recipes don't convert very well to GF, and may need more changes made to them than just alternative flours. a blend of rice flour (white,brown or sweet white will work), tapioca starch and potato starch mixed with xanthan gum (for cookies use 1/2 tsp per cup of flour), this works well for most recipe substitutions.

-- LynnWorry is as useless as a handle on a snowball. - Mitzi Chandler

[Guest guest]

Jeff,

A question about the sprouted flours...if I could. Are you

substituting the flours cup for cup or are you adding anything additional

to the recipes to compensate for the sprouted flour? The reason I

ask this is due to the fact that all of the recipes on the site where you

can purchase the sprouted flour have additional types of things...such as

tapioca and such to possibly thicken the consistency of the sprouted

flours? I just wondered how it would work without the additional

stuff...and just substituting the flour cup for cup for regular

flour. I am very interested in using this, but that has truly been

my hold back.

Thanks in advance for your thoughts! And of course anyone else who

has input is appreciated as well!!

Caroline

I've been using sprouted wheat

and sprouted spelt flours for all my

other baking when wheat or all purpose or any other flour is called

for and it's been working very well. My wife is somewhat wheat

intolerant, but her body seems to love the sprouted flours. Also spelt

is loaded with vitamins, minerals, bioflavinoids,etc. and evidently

every molecule of nutrition is absorbed into the body leaving only

carbon and water to pass. Quite amazing. Graham flour is also supposed

to be good. Graham literally means digestable, but I've never used

this one, so I couldn't expouse it's goodness.

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[Guest guest]

I use it cup for cup in all my nut bread recipes and pie crust recipes and cookies. I use a little tapioca in my bread machine bread to lighten it up, so it's not too dense. 3 1/2 cups sprouted spelt and 1/2 cup tapioca. But tapioca flour is only ground up root (can't remember the plant). I use creatingheaven.net to buy my flour. The lady who owns and built this business is super nice. This flour is a bit pricey, regardless of where you get it, but I try to never be stingy when it comes to nutrition and health. If you have any more questions, please ask. Jeff

----- Original Message -----

From: Caroline

health

Sent: Wednesday, December 07, 2005 4:37 AM

Subject: Re: More Baking Ideas for the holiday

Jeff,A question about the sprouted flours...if I could. Are you substituting the flours cup for cup or are you adding anything additional to the recipes to compensate for the sprouted flour? The reason I ask this is due to the fact that all of the recipes on the site where you can purchase the sprouted flour have additional types of things...such as tapioca and such to possibly thicken the consistency of the sprouted flours? I just wondered how it would work without the additional stuff...and just substituting the flour cup for cup for regular flour. I am very interested in using this, but that has truly been my hold back.Thanks in advance for your thoughts! And of course anyone else who has input is appreciated as well!!Caroline

I've been using sprouted wheat and sprouted spelt flours for all my other baking when wheat or all purpose or any other flour is called for and it's been working very well. My wife is somewhat wheat intolerant, but her body seems to love the sprouted flours. Also spelt is loaded with vitamins, minerals, bioflavinoids,etc. and evidently every molecule of nutrition is absorbed into the body leaving only carbon and water to pass. Quite amazing. Graham flour is also supposed to be good. Graham literally means digestable, but I've never used this one, so I couldn't expouse it's goodness.

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[Guest guest]

http://www.creatingheaven.net/eeproducts/eesfc/ is a great place to order flour

Suzi

What is a weed? A plant whose virtues have not yet been discovered.

health/

www.onegrp.com/?mamanott organic cosmetics

http://suziesgoats.wholefoodfarmacy.com/

DSL Something to write home about. Just $16.99/mo. or less