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

[Guest guest]

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