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

[Guest guest]

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. "