Re: ?s on Egg Whites, Pressure Cooker, HMF Replete, Abby Eagle

February 27, 2005

>Hi all. A few quick questions:

>

>1. My ds is allergic to egg whites but not yolk. I'm wondering if it's worth it

to try

>to separate the white from the yolk to cook with. How accurate could it be?

>Yolks are great, no doubt, but unless I cook the egg, it's hard to really get

that

>white off. What are some good substitutions?

How allergic? Based on what? If he is only slightly allergic, you can separate

yolks from whites pretty easily. However, most allergies are to MINUTE

quantities of the substance, in which case, forget it.

Yolks have good stuff, but any good meat, esp. organ meats or whole dried fish

(dried anchovies) would have similar good nutrients.

>2. If you're soaking grains like quinoa or millet, how long might you cook them

>after this is the pressure cooker? I have a real beauty dh got me a few years

>ago for my birthday - I'm trying to use it more.

I don't use a pressure cooker. They are a little quicker, but ...

>4. What about the idea at Abby Eagle's Rejoice in Life website that you can

>make spelt-based recipes gluten free when you use a sourdough starter

>made from kefir or rejuvelac? (I know there's some article at the WAP website

>that discusses something similar.) I have trouble buying it, but the lure of

that

>croissant recipe is just about knocking me over. Can one make a decent

>croissant out of any gluten-free flour? My ds loves them, too.

I don't know: some folks say they have, but croissants are one of those things

that is just MADE for gluten flour. My breads have gotten really good lately,

with the addition of pumpkin (don't ask me why, I think it's the cellulose).

But I have yet to try croissants.

Spelt that has been REALLY fermented MIGHT be ok for some folks with gluten

intolerance, but there just isn't the research to say one way or the other. Me,

I wouldn't allow spelt in my house, because before it is fermented it is full of

gluten and I don't want to deal with it. There are plenty of other grains

around: why deal with one that is a problem?

>

Heidi Jean

March 2, 2005

Could you post a link to the article you described in #4?

Thanks,

Nanette

?s on Egg Whites, Pressure Cooker, HMF Replete, Abby Eagle

Hi all. A few quick questions:

1. My ds is allergic to egg whites but not yolk. I'm wondering if it's worth

it to try

to separate the white from the yolk to cook with. How accurate could it be?

Yolks are great, no doubt, but unless I cook the egg, it's hard to really

get that

white off. What are some good substitutions?

2. If you're soaking grains like quinoa or millet, how long might you cook

them

after this is the pressure cooker? I have a real beauty dh got me a few

years

ago for my birthday - I'm trying to use it more.

3. Anyone have experience with HMF Replete or Super Powder probiotics,

esp. with children? I've heard great things from one mom and would like to

hear more.

4. What about the idea at Abby Eagle's Rejoice in Life website that you can

make spelt-based recipes gluten free when you use a sourdough starter

made from kefir or rejuvelac? (I know there's some article at the WAP

website

that discusses something similar.) I have trouble buying it, but the lure of

that

croissant recipe is just about knocking me over. Can one make a decent

croissant out of any gluten-free flour? My ds loves them, too.

Thanks!

Kathy

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