Pecan Souffle Bread was: Re: Digest Number 836

[Guest guest]

At 10:18 PM 1/19/2009, you wrote:

Magnificent,

Marilyn! I don't know when, but I look forward to trying

this. I am so impressed.. and so appreciative. Marilyn,

I've sent and re-sent you a note off line, partly thanking you for your

generosity here, and also with a question. the e-mails do not

bounce back to me, but seem not to get to you. Would you check your

junk/spam folders, see if it is there? Many thanks, Ruth

Ruth,

In many ways, the pecan souffle bread has become one of my best

recipes. I'm really appreciative to the folks who created the

original dairy-based souffle bread, and to Sheila, who adapted it using

vegetables for those who can't have nuts.

The thing I love about the pecan souffle bread is that to me, it tastes

like whole wheat bread, which I ate a lot of pre-SCD. It's wonderfully

versatile, since I can use it for breakfast or luncheon wraps, or for

tortillas for tacos al carbon or burritos, for wraps for hot dogs or

Philly cheese steak sandwiches, and for pizza bases.

The other thing is that for those who can only tolerate a small amount of

nuts, the fact that my souffle bread only has 4 tablespoons of nut flour

in it means you can eat an awful lot of it and not have a lot of nut

flour. (Of course, if you're sensitive to eggs, you might be right out,

unless you have a good source of duck eggs.)

I did check the spam and junk mail folders, both in my mail client and on

line, and did not find anything from you. Very odd.

—

Marilyn

New Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund