Re: All-purpose flour......... O non-secretor version

[Guest guest]

I used to make are " corn bread " type bread using millet and brown rice flour

and egg.

But still if you are looking for a nice soft loaf bread for sandwiches, I

can't help you.

On Sat, Feb 5, 2011 at 4:56 AM, Irene de Villiers

<furryboots@...>wrote:

>

>

>

> On Feb 2, 2011, at 7:17 AM, Maureen wrote:

>

> >

> > As for a wheat free bread recipe....I have looked all over the

> > place and have

> > never found one that an O+ BT who is also a non-secretor, can

> > safely eat.

>

> TRY THIS :-)

>

> Some notes:

> I used the ER4YT Encyclopedia to choose O ns approved items, so

> please tell me if anything has been updated since then and changed.

>

> This is Gluten Free All Purpose flour for O ns folks, with options to

> mix and match what you prefer or what you love, but O ns can actually

> have gluten, so if gluten is not an issue for you, just add Rye flour

> to the list of O ns options.

> Flour that works well needs to have certain characteristics (all of

> which are in wheat but not all of which are in any non-wheat flour),

> so some principles used are these, which you can also use to adapt

> other recipes to your liking:

>

> Most gluten free recipes have gums to do what gluten does by making

> it sticky so it hangs together and rises well and is less crumbly

> after baking. Yucky stuff gums. You can substitue flax seeds and/or

> egg whites instead as O ns options. But leaving it out altogether

> also works.

>

> The other issue is starch, and I do not know how to leave that out.

> It needs to be about 30% of the flour. The usual options are tapioca,

> potato starch or corn starch, but you can substitute arrowroot and/or

> white rice flour as an O ns option for starch, preferably a mix of them.

>

> O ns grain flours to choose from...... 25 ounces (700g):

>

> Amaranth

> Kamut

> Millet

> Quinoa

> Brown or white rice

> Wild Rice

> Rye (exclude if you want gluten free)

> Teff

>

> My faves are teff and millet, both high protein too, but they are

> hard to find.

>

> Other options for " flours " if you can find them are:

> Almond

> Beans: Adzuki, Black, Blackyed pea, Cannellini, Lima, Mung, Northern,

> Pinto, White.

> Beet

> Chicory

> Pea

> Jicama

> Sweet potato

> Lentils (all colors)

>

> O ns starches to choose from ...10.5 ounces (300g):

>

> Arrowroot

> White rice

>

> NO gums needed.

>

> MIX THE CHOSEN FLOUR AND STARCH TO GET YOUR ALL PURPOSE FLOUR.

>

> Start baking.

> USE MOLASSES AS SWEETENER IN RECIPES.

> Be adaptable.

> MUFFINS:

>

> MIX:

> 12 ounces flour mix

> 1/2 teaspoon baking soda

> 1/4 teaspoon baking powder

> 1 teaspoon kosher salt (I leave out salt)

> 2 eggs

> 3/4 cup or less molasses

> 10.5 oz Rice milk (I cheat with buttermilk)

> 3.5 ounces Extra virgin olive oil

> fruit you want

> (blueberry, boysenberry. cherry, cranbery, currants, figs,

> gooseberry, guava, kumquat, mango, mulberry, pineapple, plum, raisin,

> youngberry...and some others I skipped)

> and/or nuts you want

> (O ns = Almond, hazelnut flax, hickory,macadamia, pecan, pine,

> pumpkin seed, sesame, walnut)

>

> Bake at 350 or in microwave.

> about 25 minutes to 35 minutes for regular oven.

> Eat.

>

> Makes about 15 muffins.

>

> --

> Irene de Villiers, B.Sc AASCA MCSSA D.I.Hom/D.Vet.Hom.

> P.O. Box 4703 Spokane WA 99220.

> www.angelfire.com/fl/furryboots/clickhere.html (Veterinary Homeopath.)

> " Man who say it cannot be done should not interrupt one doing it. "

>

>

>

[Guest guest]

On Feb 5, 2011, at 8:59 AM, s wrote:

> I used to make are " corn bread " type bread using millet and brown

> rice flour

> and egg.

>

> But still if you are looking for a nice soft loaf bread for

> sandwiches, I

> can't help you.

So what flour mix did you try in my O ns writeup (to which you

responded here) that was not soft loaf?

I'v spent lot of time on this... it seemed an odd response?

.....Irene

>

> On Sat, Feb 5, 2011 at 4:56 AM, Irene de Villiers

> <furryboots@...>wrote:

>>

>> TRY THIS :-)

>>

>> Some notes:

>> I used the ER4YT Encyclopedia to choose O ns approved items, so

>> please tell me if anything has been updated since then and changed.

>>

>> This is Gluten Free All Purpose flour for O ns folks, with options to

>> mix and match what you prefer or what you love, but O ns can actually

>> have gluten, so if gluten is not an issue for you, just add Rye flour

>> to the list of O ns options.

>> Flour that works well needs to have certain characteristics (all of

>> which are in wheat but not all of which are in any non-wheat flour),

>> so some principles used are these, which you can also use to adapt

>> other recipes to your liking:

>>

>> Most gluten free recipes have gums to do what gluten does by making

>> it sticky so it hangs together and rises well and is less crumbly

>> after baking. Yucky stuff gums. You can substitue flax seeds and/or

>> egg whites instead as O ns options. But leaving it out altogether

>> also works.

>>

>> The other issue is starch, and I do not know how to leave that out.

>> It needs to be about 30% of the flour. The usual options are tapioca,

>> potato starch or corn starch, but you can substitute arrowroot and/or

>> white rice flour as an O ns option for starch, preferably a mix of

>> them.

>>

>> O ns grain flours to choose from...... 25 ounces (700g):

>>

>> Amaranth

>> Kamut

>> Millet

>> Quinoa

>> Brown or white rice

>> Wild Rice

>> Rye (exclude if you want gluten free)

>> Teff

>>

>> My faves are teff and millet, both high protein too, but they are

>> hard to find.

>>

>> Other options for " flours " if you can find them are:

>> Almond

>> Beans: Adzuki, Black, Blackyed pea, Cannellini, Lima, Mung, Northern,

>> Pinto, White.

>> Beet

>> Chicory

>> Pea

>> Jicama

>> Sweet potato

>> Lentils (all colors)

>>

>> O ns starches to choose from ...10.5 ounces (300g):

>>

>> Arrowroot

>> White rice

>>

>> NO gums needed.

>>

>> MIX THE CHOSEN FLOUR AND STARCH TO GET YOUR ALL PURPOSE FLOUR.

>>

>> Start baking.

>> USE MOLASSES AS SWEETENER IN RECIPES.

>> Be adaptable.

>> MUFFINS:

>>

>> MIX:

>> 12 ounces flour mix

>> 1/2 teaspoon baking soda

>> 1/4 teaspoon baking powder

>> 1 teaspoon kosher salt (I leave out salt)

>> 2 eggs

>> 3/4 cup or less molasses

>> 10.5 oz Rice milk (I cheat with buttermilk)

>> 3.5 ounces Extra virgin olive oil

>> fruit you want

>> (blueberry, boysenberry. cherry, cranbery, currants, figs,

>> gooseberry, guava, kumquat, mango, mulberry, pineapple, plum, raisin,

>> youngberry...and some others I skipped)

>> and/or nuts you want

>> (O ns = Almond, hazelnut flax, hickory,macadamia, pecan, pine,

>> pumpkin seed, sesame, walnut)

>>

>> Bake at 350 or in microwave.

>> about 25 minutes to 35 minutes for regular oven.

>> Eat.

>>

>> Makes about 15 muffins.

>>

>> --

>> Irene de Villiers, B.Sc AASCA MCSSA D.I.Hom/D.Vet.Hom.

>> P.O. Box 4703 Spokane WA 99220.

>> www.angelfire.com/fl/furryboots/clickhere.html (Veterinary

>> Homeopath.)

>> " Man who say it cannot be done should not interrupt one doing it. "

>>

>>

>>

>

>

>

[Guest guest]

Sorry Irene

I wasn't actually responding to your info I was just adding another

suggestion which I was reminded of from your list of flours.

On Sat, Feb 5, 2011 at 1:13 PM, Irene de Villiers

<furryboots@...>wrote:

>

>

>

> On Feb 5, 2011, at 8:59 AM, s wrote:

>

> > I used to make are " corn bread " type bread using millet and brown

> > rice flour

> > and egg.

> >

> > But still if you are looking for a nice soft loaf bread for

> > sandwiches, I

> > can't help you.

>

> So what flour mix did you try in my O ns writeup (to which you

> responded here) that was not soft loaf?

> I'v spent lot of time on this... it seemed an odd response?

>

> ....Irene

>

>

> >

> > On Sat, Feb 5, 2011 at 4:56 AM, Irene de Villiers

> > <furryboots@... <furryboots%40icehouse.net>>wrote:

> >>

> >> TRY THIS :-)

> >>

> >> Some notes:

> >> I used the ER4YT Encyclopedia to choose O ns approved items, so

> >> please tell me if anything has been updated since then and changed.

> >>

> >> This is Gluten Free All Purpose flour for O ns folks, with options to

> >> mix and match what you prefer or what you love, but O ns can actually

> >> have gluten, so if gluten is not an issue for you, just add Rye flour

> >> to the list of O ns options.

> >> Flour that works well needs to have certain characteristics (all of

> >> which are in wheat but not all of which are in any non-wheat flour),

> >> so some principles used are these, which you can also use to adapt

> >> other recipes to your liking:

> >>

> >> Most gluten free recipes have gums to do what gluten does by making

> >> it sticky so it hangs together and rises well and is less crumbly

> >> after baking. Yucky stuff gums. You can substitue flax seeds and/or

> >> egg whites instead as O ns options. But leaving it out altogether

> >> also works.

> >>

> >> The other issue is starch, and I do not know how to leave that out.

> >> It needs to be about 30% of the flour. The usual options are tapioca,

> >> potato starch or corn starch, but you can substitute arrowroot and/or

> >> white rice flour as an O ns option for starch, preferably a mix of

> >> them.

> >>

> >> O ns grain flours to choose from...... 25 ounces (700g):

> >>

> >> Amaranth

> >> Kamut

> >> Millet

> >> Quinoa

> >> Brown or white rice

> >> Wild Rice

> >> Rye (exclude if you want gluten free)

> >> Teff

> >>

> >> My faves are teff and millet, both high protein too, but they are

> >> hard to find.

> >>

> >> Other options for " flours " if you can find them are:

> >> Almond

> >> Beans: Adzuki, Black, Blackyed pea, Cannellini, Lima, Mung, Northern,

> >> Pinto, White.

> >> Beet

> >> Chicory

> >> Pea

> >> Jicama

> >> Sweet potato

> >> Lentils (all colors)

> >>

> >> O ns starches to choose from ...10.5 ounces (300g):

> >>

> >> Arrowroot

> >> White rice

> >>

> >> NO gums needed.

> >>

> >> MIX THE CHOSEN FLOUR AND STARCH TO GET YOUR ALL PURPOSE FLOUR.

> >>

> >> Start baking.

> >> USE MOLASSES AS SWEETENER IN RECIPES.

> >> Be adaptable.

> >> MUFFINS:

> >>

> >> MIX:

> >> 12 ounces flour mix

> >> 1/2 teaspoon baking soda

> >> 1/4 teaspoon baking powder

> >> 1 teaspoon kosher salt (I leave out salt)

> >> 2 eggs

> >> 3/4 cup or less molasses

> >> 10.5 oz Rice milk (I cheat with buttermilk)

> >> 3.5 ounces Extra virgin olive oil

> >> fruit you want

> >> (blueberry, boysenberry. cherry, cranbery, currants, figs,

> >> gooseberry, guava, kumquat, mango, mulberry, pineapple, plum, raisin,

> >> youngberry...and some others I skipped)

> >> and/or nuts you want

> >> (O ns = Almond, hazelnut flax, hickory,macadamia, pecan, pine,

> >> pumpkin seed, sesame, walnut)

> >>

> >> Bake at 350 or in microwave.

> >> about 25 minutes to 35 minutes for regular oven.

> >> Eat.

> >>

> >> Makes about 15 muffins.

> >>

> >> --

> >> Irene de Villiers, B.Sc AASCA MCSSA D.I.Hom/D.Vet.Hom.

> >> P.O. Box 4703 Spokane WA 99220.

> >> www.angelfire.com/fl/furryboots/clickhere.html (Veterinary

> >> Homeopath.)

> >> " Man who say it cannot be done should not interrupt one doing it. "

> >>

> >>

> >>

> >

> >

> >