| T O P I C R E V I E W |
| Alee |
Posted - Apr 22 2007 : 9:33:08 PM
Hi ladies!
I know that can come to you all with any problem so today I need your help.
I have a dear dear friend here on the Palouse that is allergic to wheat. All parts of wheat cause her asthma to act up and sometimes she gets to coughing so bad- she can barely breathe. She avoids wheat products as much as possible, but loves bread.
So do any of you have a wheatless bread recipe that tastes pretty decent? I am going to their house next Sunday for lunch and I would _love_ to take some wheatless bread if I can find a good recipe.
Thanks in advance!
Alee |
| 3 L A T E S T R E P L I E S (Newest First) |
| Alee |
Posted - Apr 23 2007 : 7:53:03 PM
Thanks so much ladies! The Rye-Oat one looks nice and easy. I will have to try that one first. Right now it seems like Nora might be going through a growth spurt so I am having to do things in bits and pieces- so simplicity is my motto :)
Alee |
| Buttercup |
Posted - Apr 23 2007 : 02:36:29 AM
I dont, but in case no one else did I looked it up for you and found a few recipes....just in case!
Hugz!
Rye-Oat Bread
Note: this recipe will produce one small, dense, tasty loaf of bread. Double
the recipe for a larger loaf. Warning: this recipe was developed at 8000+
feet, so you may find that you need to lower your oven temperature to 375
degrees. Let me know!
Mix together:
1 cup lukewarm (110 degree) water
1 TBS yeast
1-3 TBS honey
1/2 cup quick oats
Let mixture set until it forms a frothy layer on top.
Mix in:
1 teaspoon salt
1-2 TBS olive oil
Then add:
1 &1/2 cups rye flour
Knead on floured board until thoroughly mixed. Place in bowl with 1 TBS oil,
turn until dough ball is coated with oil, allow to raise until almost
double. Knead again, place in small loaf pan, cover with damp cloth, allow
to raise until almost double. Bake for 45 minutes at 400 degrees.
-----------------------
Grain Free Boston Brown Bread GF
1 cup plus 2 Tsp amaranth flour
1/4 cup arrowroot
1 tsp baking soda
1/2 tsp powdered ginger
1/2 cup currants
1/2 cup brazil nuts
3/4 cup boiling unsweetened fruit juice or water
1/4 cup honey or molasses
1 Tsp lemon juice or 1/4 tsp vitamin C crystals
Oil a 1-pound baking tin. Fill a Dutch oven or stock pot with about 5 inches
of water. Bring water to the boil. In a large bowl combine the flour,
arrowroot, baking soda and ginger, stir in the currants. In a blender grind
the nuts to a fine powder, add the juice or water and blend for 20 seconds.
If the ingredients in the blender dont reach the one cup mark, add a little
more liquid. With the blender running low add the honey or molasses and
lemon juice or vitamin C crystals. Pour the liquid mixture into the flour
bowl, stir quickly to blend, do not overmix. Transfer to the prepared mould
or can. Cover with a square of foil or wax parer; tie the wax paper securely
with a piece of string. Place the mould in the boiling water, cover the pot
tightly and steam for 2 hours over a medium low heat. Don't remove cover
during this time. Remove the mould from pot and cool for 15 minutes.
A link...
http://fooddownunder.com/cgi-bin/recipe.cgi?r=104221
"If we could maintain the wonder of childhood and at the same time grasp the wisdom of age, what wonder,what wisdom,what life would be ours" |
| Aunt Jenny |
Posted - Apr 22 2007 : 9:40:21 PM
I would ask Katiedid if I were you...she has the wheat allergy problem and seems really creative dealing with it..I bet she can help you!!
Jenny in Utah
Inside me there is a skinny woman crying to get out...but I can usually shut her up with cookies
http://www.auntjennysworld.blogspot.com/ visit my little online shop at www.auntjenny.etsy.com |
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