POHA

[Guest guest]

Recently there has been a discussion of using Poha as a substiture

for oatmeal. I called Mrs. Robens today and talked to a Technical

support person. She told me that Poha could be used in baking as a

substitute for oatmeal. She said some people preferred to soak it

first, but then you run the risk of having a " soggy " product. She

further said that Mrs. Robens no longer stocks Poha (which is a rice

product that has been shaped into flakes) because when they were

getting it in, it was all dirty!! (gross) Apparently it came to them

in bulk form and they bagged it under Mrs. Robens. Anyway, they now

prefer to use buckwheat flakes as an oatmeal substitute and feel it

tastes better than Poha as well.

My experience: Today I made a batch of no-bake Peanut

butter/chocolate/oatmeal cookies that everyone knows. They made up

exactly like the old ones with oatmeal and even though I used soy

milk, soy butter, soy peanut butter and the poha, they smelled good

and set up perfectly. After they cooled, I popped one in my mouth

and ended up with a mouth full of what tasted like pieces of

plastic. The poha did not break down at all and you could not chew

it. It was disgusting. Anyway, I threw them all out.

I will now look for buckwheat flakes and hope that they are softer

and more chewable than poha!!!!!

Judy ('s Mom and 's Grandma)