: The Best Wheat Flour Substitutes
+1 for quinoa (keen-wah)
On Tue, Feb 14, 2012 at 7:57 PM, Eric Roberts
wrote:
>
> I love millet and Quinoa
>
> -Original Message-
> From: Erika L. Rich [mailto:elr...@ruwebby.com]
> Sent: Tuesday, February 14, 2012 2:41 PM
> To: cf-co
+1 for quinoa (keen-wah)
On Tue, Feb 14, 2012 at 7:57 PM, Eric Roberts
wrote:
>
> I love millet and Quinoa
>
> -Original Message-
> From: Erika L. Rich [mailto:elr...@ruwebby.com]
> Sent: Tuesday, February 14, 2012 2:41 PM
> To: cf-community
> Subject:
One of the many foodie things I find weird, fascinating and kinda cool
about Portland is that there are 2 pizza places within walking
distance of my house where you can get both gluten-free pizza and
gluten-free beer. Not much of a fan of either, but it is cool to have
options.
Judah
~~~
Has anyone mentioned almond flour? I've used it for muffins.
In general I stay away from all grains, whole, sprouted, or otherwise. I.e. no
quinoa, no buckwheat, no nothin.
Interestingly since I've been doing that I've definitely noticed some general
health improvements.
My diet is basica
Thanks Larry, I'll check it out.
Erika,
I use different flours depending on what I am trying to do. Disclaimer, I
don't do much baking at this time.
I use chickpea flour for breading and frying.
Any type of baking is going to require a variety of flours along with
xanthan gum. The problem wi
EriKa, and Sandy,
I think you'll be interested in this MarketPlace story:
http://www.marketplace.org/topics/life/food-and-drink/yummy-baked-goods-without-allergens
On Tue, Feb 14, 2012 at 3:35 PM, Erika L. Rich wrote:
>
> For those that do cook without flour, does anyone have a preference?
>
>
I'm not really trying to eliminate gluten but I don't eat that much bread
any more due to my campaign to cut back on processed food. The snippet of
information I have for you though is that more that one person is urging me
to work quinoa into my diet, and in fact one of them brought me some. Have
Yum...I used to teach wilderness survival as a teen at the Boy Scout summer
campo I worked at...I used to love that.
Eric
-Original Message-
From: Jerry Milo Johnson [mailto:jmi...@gmail.com]
Sent: Tuesday, February 14, 2012 3:38 PM
To: cf-community
Subject: Re: The Best Wheat Flour
You can also make a flour out of cattails...
-Original Message-
From: Erika L. Rich [mailto:elr...@ruwebby.com]
Sent: Tuesday, February 14, 2012 3:13 PM
To: cf-community
Subject: Re: The Best Wheat Flour Substitutes
I didn't even know you could eat acorns!!
On Tuesday, Februa
I love millet and Quinoa
-Original Message-
From: Erika L. Rich [mailto:elr...@ruwebby.com]
Sent: Tuesday, February 14, 2012 2:41 PM
To: cf-community
Subject: Re: The Best Wheat Flour Substitutes
Here's what I've found on the net by the way ... but would love to know fro
Subject: The Best Wheat Flour Substitutes
For those that do cook without flour, does anyone have a preference?
Want to experiment with eliminating as much gluten as possible from the
diet.
Thanks!
~|
Order the Adobe Coldfusion
Yeah been reading that for awhile. Lots of great stuff on there!
On Tuesday, February 14, 2012, Judah McAuley wrote:
>
> I don't do the gluten-free thing, but have you checked out Sandy
> Clark's blog? She's been writing about gluten free cooking in addition
> to the GMO articles she posted here
Thanks, I actually started reading that the other week.
I also started to eat some local honey from the discussions here.
FWIW, I too am trying to cut down on my wheat flour, especially processed
and bleached.
Last night I made coconut shrimp using corn flakes as the breading.
Wonderful. (not g
I don't do the gluten-free thing, but have you checked out Sandy
Clark's blog? She's been writing about gluten free cooking in addition
to the GMO articles she posted here.
http://healthyfoodnaturally.com/
Cheers,
Judah
On Tue, Feb 14, 2012 at 12:35 PM, Erika L. Rich wrote:
>
> For those that
I just asked a friend with celiac sprue and she says she uses corn flour
and potato flour for everything, all the time.
(the cattail ROOT is awesome, too, treated like a potato. As is
arrowroot. Man I miss survival camping. And fiddlehead ferns. And young
skunk cabbage. And wild asparagus. And f
Cattail flour?! Interesting. I'll have to look these up. Thanks'
On Tuesday, February 14, 2012, Jerry Milo Johnson wrote:
>
> Amazingly, cattail flour (pollen) mixed with acorn flour makes killer
> pancakes. Did that a lot back when I camped a lot more often.
>
> (add wild blueberries or wild st
Acorns tend to be a little bitter to me because of the high tannins (even
commercially available acorn flour).
I also seldom use 100% acorn flour, but cut it with some other flour for
better results.
Amazingly, cattail flour (pollen) mixed with acorn flour makes killer
pancakes. Did that a lot b
I didn't even know you could eat acorns!!
On Tuesday, February 14, 2012, Larry C. Lyons wrote:
>
> Nuts.
>
> no that's not an insult, but you can make a flour out of different
> sorts of nuts and use that. Wendy has a recipe for a cake that uses
> flour made from acorns.and was very rich.
Nuts.
no that's not an insult, but you can make a flour out of different
sorts of nuts and use that. Wendy has a recipe for a cake that uses
flour made from acorns.and was very rich.
On Tue, Feb 14, 2012 at 3:40 PM, Erika L. Rich wrote:
>
> Here's what I've found on the net by the way ... but w
Here's what I've found on the net by the way ... but would love to know
from personal experience, which ones work the best and easiest.
Millet. This is the most easily digested grain available - and is also the
least allergenic. It is a good source of silica and protein. Millet flour
can be used
For those that do cook without flour, does anyone have a preference?
Want to experiment with eliminating as much gluten as possible from the
diet.
Thanks!
~|
Order the Adobe Coldfusion Anthology now!
http://www.amazon.com/Adob
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