Keebler
Honored Contributor (25K+ posts)
Member # 12673
posted
- A friend came over yesterday and brought two slices of home baked gluten free bread. It was amazing. Just like the photo in the ad below.
It was moist, had some give to it and did not rip up my mouth tissue like so many other GF breads I've tried over the years. Even with a quick peek at their site, I see why. They really know the chemistry behind this.
Now, of course, it's still best to avoid sugar and finely ground flours, even if GF - for those managing candida & glycemic issues. However, there are all sorts of recipes here and the basic tricks can be transferred to recipes - and overall balanced meals - that are the most healthful for us.
posted
I got this cookbook for Christmas from our daughter, who swears by many recipes listed. We made the Pumpkin Bread with the flour blend, and it truly was the most delicious pumpkin bread I've ever eaten...moist, easy, and perfect.
I have earmarked several other recipes for future use.
Posts: 983 | From FL | Registered: Dec 2002
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Andie333
Frequent Contributor (1K+ posts)
Member # 7370
posted
Thanks for the post, Keebler! I just ordered the book and can't wait.
I've been playing with gluten free baking recipes, and I'm looking forward to reading their tips.
Posts: 2549 | From never never land | Registered: May 2005
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Keebler
Honored Contributor (25K+ posts)
Member # 12673
posted
- My book just arrived yesterday. The BUCKWHEAT TABOULI is going to be first on my list! I had so many failures with my various attempts with other GF grains. Now I understand why, they explained exactly what happened.
Lots of nice hearty SALAD dishes in there, too
(for those dealing with candida who may have to be more careful with certain baked goods, even if GF. A side-note, though, Seagate Olive Leaf Extract - started before, during & after - totally prevented Candida for me the last time I took antibiotics.).
The English Muffins and Pumpkin Bread are calling to me as well. Still, moderation and balance with protein and veggies is really important. GF goods don't keep long so it's best to make in quantities for just a day or two. This also helps prevent over consumption.
lifeline: thanks for your "review" of the pumpkin bread. Glad to know it worked. -
[ 01-13-2015, 07:33 PM: Message edited by: Keebler ]
Posts: 48021 | From Tree House | Registered: Jul 2007
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Keebler
Honored Contributor (25K+ posts)
Member # 12673
posted
- After spending some more time with this book, I can see that while some of the recipes (those with vegetables, etc.) are really solid, many just have far - far - too much sugar for my taste and for the best health habits. I had thought I could just eliminate sugar and add in a touch of stevia and a whisper of honey.
I've not had granulated sugar in my home in decades and I do not want to start now. By happenstance, last night looked back over my Adrenal book (Wilson) and the detail about how sugar can sink adrenal function really hit home.
They explain that it can be tricky, at best, and more often bakery failure to substitute or omit. There are chemical reasons for the sugar - so it's not just for a sweet taste. But I just can't "go" there with some of their recipes.
Still, they've done a very good job explain why certain oils just do not mix with some GF ingredients and why others do. And many recipes are just fine.
Once a better understanding of the chemistry of it all is in play, then I think one could move to create (occasional) treats that are better for glycemic & adrenal health (sugar affect adrenal function, too).
I still think this book is excellent in many ways, though and much can be learned about the properties & processes involved.
As they often note two popular flour blends and how to switch out, an important note for those of us here. Bob's Red Mill GF baking mixes often contain certain legume flours. Therefore, they may offer a better glycemic effect due to increased protein content. -
Posts: 48021 | From Tree House | Registered: Jul 2007
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