Guest guest Posted January 12, 2010 Report Share Posted January 12, 2010 So I am new to this group, new to Crohn's, new to this diet and WOW it is a lot to take in. I have only had symptons for 3 years now. They started when I was 28. I grew up on a farm in a small town. We NEVER ate out and had wheat everything and homemade everything. Even the milk came straight from the cow. I love to exercise, always have, and find it crazy how life for me changed. I would call my Crohn's a mild case. In fact, I am still in denial about even having it and probably will stay that way for a long time. I did the intro and it was fine, and then the holidays came and I went off the diet. I know I am a very bad girl...BUT with four kids and baking all the goodies it was hard. I am still in remission and so the motivation to do the diet is not as strong as it was when I first went on it... Finally to my ?... My question is concerning the bread/muffins in the book. I have been making the banana nut version and I love them. Today I went to try the NUT bread #5 and she says to put it in a 1 gt. pan...but she does not give a temp/time to cook it on. I didn't want to do the muffins again. Does anyone else cook their's loaf style and could you give me the time/temp? Also do I need to be storing this in the fridge? I find with my muffins that the one's I leave out of the freezer don't last long... Many thanks, HEIDI Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 12, 2010 Report Share Posted January 12, 2010 > Also do I need to be storing this in the fridge? I find with my muffins that the one's I leave out of the freezer don't last long... Yep, nut muffins or loaves get moldy fast. So store them in the fridge, or freeze them. Mara Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 13, 2010 Report Share Posted January 13, 2010 Heidi, I find that if my bread or muffins are not eaten by the third day, I either have to toss them or dehydrate them. dehydrated muffins make great 'cereal' with yogurt or coconut milk. The dried bread, of course, makes good croutons or bread crumbs to be used in a variety of ways (breading, meatloaf, mixed with spice for a crumb topping, etc.) Or, you could put them in the freezer. I find that putting them in the fridge, although makes them last longer, also makes them a bit sticky. I usually reheat mine in the oven at around 300 F (don't preheat first) for about 10 minutes or so and that helps with the stickiness. Amelia Husband UC 9 years, SCD 18 months LDN 3mg > > So I am new to this group, new to Crohn's, new to this diet and WOW it is a lot to take in. I have only had symptons for 3 years now. They started when I was 28. I grew up on a farm in a small town. We NEVER ate out and had wheat everything and homemade everything. Even the milk came straight from the cow. I love to exercise, always have, and find it crazy how life for me changed. I would call my Crohn's a mild case. In fact, I am still in denial about even having it and probably will stay that way for a long time. > > I did the intro and it was fine, and then the holidays came and I went off the diet. I know I am a very bad girl...BUT with four kids and baking all the goodies it was hard. I am still in remission and so the motivation to do the diet is not as strong as it was when I first went on it... > > Finally to my ?... > My question is concerning the bread/muffins in the book. I have been making the banana nut version and I love them. Today I went to try the NUT bread #5 and she says to put it in a 1 gt. pan...but she does not give a temp/time to cook it on. I didn't want to do the muffins again. Does anyone else cook their's loaf style and could you give me the time/temp? Also do I need to be storing this in the fridge? I find with my muffins that the one's I leave out of the freezer don't last long... > > Many thanks, HEIDI > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 13, 2010 Report Share Posted January 13, 2010 When I first started this, I would make 'huge' mistakes in the baking. Instead of wasting the bread, I would crumble it up, dry it out in the oven and then freeze it. It does become kind of grainy or disintegrated and wet if you don't. Try not to waste anything--it costs too much. Or at least I don't. You can salvage most anything. Heidi,I find that if my bread or muffins are not eaten by the third day, I either have to toss them or dehydrate them. dehydrated muffins make great 'cereal' with yogurt or coconut milk. The dried bread, of course, makes good croutons or bread crumbs to be used in a variety of ways (breading, meatloaf, mixed with spice for a crumb topping, etc.) Or, you could put them in the freezer. I find that putting them in the fridge, although makes them last longer, also makes them a bit sticky. I usually reheat mine in the oven at around 300 F (don't preheat first) for about 10 minutes or so and that helps with the stickiness. AmeliaHusband UC 9 years, SCD 18 monthsLDN 3mg >> So I am new to this group, new to Crohn's, new to this diet and WOW it is a lot to take in. I have only had symptons for 3 years now. They started when I was 28. I grew up on a farm in a small town. We NEVER ate out and had wheat everything and homemade everything. Even the milk came straight from the cow. I love to exercise, always have, and find it crazy how life for me changed. I would call my Crohn's a mild case. In fact, I am still in denial about even having it and probably will stay that way for a long time. > > I did the intro and it was fine, and then the holidays came and I went off the diet. I know I am a very bad girl...BUT with four kids and baking all the goodies it was hard. I am still in remission and so the motivation to do the diet is not as strong as it was when I first went on it... > > Finally to my ?...> My question is concerning the bread/muffins in the book. I have been making the banana nut version and I love them. Today I went to try the NUT bread #5 and she says to put it in a 1 gt. pan...but she does not give a temp/time to cook it on. I didn't want to do the muffins again. Does anyone else cook their's loaf style and could you give me the time/temp? Also do I need to be storing this in the fridge? I find with my muffins that the one's I leave out of the freezer don't last long... > > Many thanks, HEIDI> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 13, 2010 Report Share Posted January 13, 2010 I've found that if I use the sandwich bread recipe in Elena Amsterdam's Gluten-free Almond Flour Cookbook, that I don't have the problem with the bread disintegrating into wet, crumbly pieces. The reason is that I sub 1/4 cup of finely-ground coconut flour for the arrowroot flour she uses. The bread stays perfectly firm wrapped in a paper towel in the refrigerator for about a week. It's the best sandwich bread recipe I've come across. In addition to subbing the coconut flour for the arrowroot flour, I sub additional almond flour for the flax seed meal, and of course, honey for the agave. -- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 13, 2010 Report Share Posted January 13, 2010 Correction - that's 3/4 cups of coconut flour to the 1-1/2 cups + 1/4 cup almond flour. I've found that if I use the sandwich bread recipe in Elena Amsterdam's Gluten-free Almond Flour Cookbook, that I don't have the problem with the bread disintegrating into wet, crumbly pieces. The reason is that I sub 1/4 cup of finely-ground coconut flour for the arrowroot flour she uses. The bread stays perfectly firm wrapped in a paper towel in the refrigerator for about a week. It's the best sandwich bread recipe I've come across. In addition to subbing the coconut flour for the arrowroot flour, I sub additional almond flour for the flax seed meal, and of course, honey for the agave. -- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 13, 2010 Report Share Posted January 13, 2010 Have you tried this bread: http://www.comfytummy.com/2009/07/10/super-light-and-fluffy-scd-bread/ It's my most recent find and all of a sudden my bread cravings are back because it's just so wonderful! I used cashew butter (okay well...I ground up my cashews too much and so butter was the end result) instead of flour. Stacey > > I've found that if I use the sandwich bread > recipehttp://www.elanaspantry.com/gluten-free-bread-20/>in Elena > Amsterdam's Gluten-free Almond Flour Cookbook, that I don't have > the problem with the bread disintegrating into wet, crumbly pieces. > > The reason is that I sub 1/4 cup of finely-ground coconut flour for the > arrowroot flour she uses. The bread stays perfectly firm wrapped in a paper > towel in the refrigerator for about a week. It's the best sandwich bread > recipe I've come across. In addition to subbing the coconut flour for the > arrowroot flour, I sub additional almond flour for the flax seed meal, and > of course, honey for the agave. > > -- > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 13, 2010 Report Share Posted January 13, 2010 At 04:08 PM 1/13/2010, you wrote: It's my most recent find and all of a sudden my bread cravings are back because it's just so wonderful! I used cashew butter (okay well...I ground up my cashews too much and so butter was the end result) instead of flour. Be very very careful with cashews. They're real high in carbs, and if you eat too much of them, you might persuade the Bad Bugs that they like this food. Some of the Moms on Pecanbread say they get suspicious when their kids start craving a particular food. — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 13, 2010 Report Share Posted January 13, 2010 Good thing I used almond flour the next time I baked it! I can't really get away from cravings. It seems like I'm always craving something and once I cut it out, I just crave whatever I have in its place. Mental addiction to good food? Stacey > >It's my most recent find and all of a sudden my > >bread cravings are back because it's just so > >wonderful! I used cashew butter (okay well...I > >ground up my cashews too much and so butter was > >the end result) instead of flour. > > Be very very careful with cashews. They're real > high in carbs, and if you eat too much of them, > you might persuade the Bad Bugs that they like > this food. Some of the Moms on Pecanbread say > they get suspicious when their kids start craving a particular food. > > > — Marilyn > New Orleans, Louisiana, USA > Undiagnosed IBS since 1976, SCD since 2001 > Darn Good SCD Cook > No Human Children > Shadow & Sunny Longhair Dachshund > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 13, 2010 Report Share Posted January 13, 2010 At 07:33 PM 1/13/2010, you wrote: Good thing I used almond flour the next time I baked it! I can't really get away from cravings. It seems like I'm always craving something and once I cut it out, I just crave whatever I have in its place. Mental addiction to good food? Well, the SCD mantra is usually, " With these ingredients, how bad can it be? " You don't say in your sig how long you've been on SCD, or what your diagnosis is? — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 14, 2010 Report Share Posted January 14, 2010 I have UC and I've been SCD for something like 4 years now. I don't really remember when I started. I've had a bad memory ever since I went on prednisone in high school. Stacey > > >Good thing I used almond flour the next time I > >baked it! I can't really get away from > >cravings. It seems like I'm always craving > >something and once I cut it out, I just crave > >whatever I have in its place. Mental addiction to good food? > > Well, the SCD mantra is usually, " With these ingredients, how bad can it be? " > > You don't say in your sig how long you've been on > SCD, or what your diagnosis is? > > > — Marilyn > New Orleans, Louisiana, USA > Undiagnosed IBS since 1976, SCD since 2001 > Darn Good SCD Cook > No Human Children > Shadow & Sunny Longhair Dachshund > Quote Link to comment Share on other sites More sharing options...
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