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BTD Forums    Diet and Nutrition    Eat Right 4 Your Type  ›  Rice flour cookies, yuckyyy!!
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Rice flour cookies, yuckyyy!!  This thread currently has 511 views. Print Print Thread
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my3sons
Thursday, May 3, 2007, 8:31pm Report to Moderator Report to Moderator
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Hi everyone! Last night I decided to make my "O" son some cookies. He has been so good eating healthy the past month... So I made choco chip cookies with brown rice flour instead of the "bad" flour. OMG, they were horrible my poor son wanted to like them so badly that he still ate them! They had a "sand" texture.. they were just horrible.. What flour can I use to bake? I also want to make him banana bread and i have a feeling i won't be using brown rice flour
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Lola
Thursday, May 3, 2007, 8:36pm Report to Moderator Report to Moderator

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Sa Bon Nim
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try mixing two or three beneficial or neutral grain flours......like soy and amaranth...etc


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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my3sons
Thursday, May 3, 2007, 8:40pm Report to Moderator Report to Moderator
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thanks lola, will try
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ISA-MANUELA
Thursday, May 3, 2007, 8:44pm Report to Moderator Report to Moderator
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spelt cookies are sooo yummiciolous
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Lisalea
Thursday, May 3, 2007, 8:54pm Report to Moderator Report to Moderator

Ee Dan
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Quoted from ISA-MANUELA
spelt cookies are sooo yummiciolous


Would  u kindly post that recipe Tomatilla ??



The older I get, the more wide-eyed I become.  
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Lola
Thursday, May 3, 2007, 8:57pm Report to Moderator Report to Moderator

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Sa Bon Nim
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have you checked recibase?
there are loads of cookie recipes that you can tweak.


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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dragonsgold5
Thursday, May 3, 2007, 9:06pm Report to Moderator Report to Moderator
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Quoted from my3sons
They had a "sand" texture.. they were just horrible.. What flour can I use to bake?


Yeah: that's something you'll only ever do once, using just brown rice flour in a recipe.  I sympathize.  I remember when I did that some years ago, and the results were just plain awful.  You're sooooo right, the texture is like sand!  Blecch!

I'm a type O and am new to the BTD (less than a month), and am experimenting with various flour combinations, myself.  Spelt is so close to wheat and is supposed to be very tolerable by O secretors, so that might be a great choice for your son.  

Recently I discovered an O-compliant spelt cereal - not that I'm into eating cereal for breakfast anymore; not enough protein to keep me going - but I do keep it around for things like using it as part of a coating for baked fish or chicken, or for mixing it into a bowl of chopped apples, walnuts, and prunes, which you can serve either hot and yummy or cold and still yummy.

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Lola
Thursday, May 3, 2007, 9:08pm Report to Moderator Report to Moderator

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Sa Bon Nim
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can you give us the brand?


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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ISA-MANUELA
Thursday, May 3, 2007, 9:49pm Report to Moderator Report to Moderator
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merci bien Lola, pour le dťpanage

ahem Lisalea...I buy them in a healthshop  
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ABJoe
Thursday, May 3, 2007, 9:57pm Report to Moderator Report to Moderator

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Quoted from LISALEA


Would †u kindly post that recipe Tomatilla ??


When we use Spelt flour in quick bread/cookies, we substitute about 1 1/8 to 1 1/4 cups of spelt flour for every cup of wheat flour.


RH-, ISTJ
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Lisalea
Thursday, May 3, 2007, 10:06pm Report to Moderator Report to Moderator

Ee Dan
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Quoted from ISA-MANUELA
merci bien Lola, pour le dťpanage

ahem Lisalea...I buy them in a healthshop  


That's ok Tomatilla !!
I'll do as Lola suggested and tweak one of the cookie recipes on here Thank-u anyways  


The older I get, the more wide-eyed I become.  
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Lisalea
Thursday, May 3, 2007, 10:07pm Report to Moderator Report to Moderator

Ee Dan
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Quoted from ABJoe

When we use Spelt flour in quick bread/cookies, we substitute about 1 1/8 to 1 1/4 cups of spelt flour for every cup of wheat flour.

Thank-u for the tip ABJoe


The older I get, the more wide-eyed I become.  
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Ronagon
Thursday, May 3, 2007, 10:15pm Report to Moderator Report to Moderator
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I just made up a batter using quinoa flour, eggs, butter, and agave nectar.  I added a dash of molasses and ginger just to see what happens.  

I just a trial cookie in the oven.  Let's see what happens.
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Brighid45
Thursday, May 3, 2007, 10:15pm Report to Moderator Report to Moderator

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Rice flour takes some getting used to. Both white and brown varieties can be gritty; white flour is less gritty than brown in my experience, but it's also somewhat higher on the glycemic index, and you don't get the benefit of the whole grain. At any rate, one of the ways to significantly reduce the grit factor is to soak the flour in whatever liquid is in the recipe.

When I make rice flour cookies, I mix the flour in with the eggs and vanilla extract and any other wet ingredients like agave nectar, chopped fruit, raisins, etc. and let it soak while I mix up the other dry ingredients.

For example, let's say you want to make the Toll House recipe for chocolate chip cookies. That recipe requires you to mix the flour and the baking soda, salt etc together. With rice flour, you do NOT do this. You add just the rice flour to the eggs, butter/ghee and vanilla extract and mix together until all the lumps are gone and the batter is smooth. You can add in the sweetener too. Then add the chips and nuts and finally, the baking soda and salt.

Please give rice flour another try. If you soak it, it will be a lot less gritty--honest!

p.s. Millet makes a good flour substitute also. I use it half and half with a good quality quinoa flour as a cornmeal substitute. You could also try amaranth flour.


Everyone is entitled to his or her informed opinion. --H. Ellison

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Brighid45  -  Thursday, May 3, 2007, 10:17pm
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Lola
Thursday, May 3, 2007, 10:22pm Report to Moderator Report to Moderator

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Sa Bon Nim
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Bri,
to the rescue always, with great tips!!


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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Lisalea
Thursday, May 3, 2007, 10:42pm Report to Moderator Report to Moderator

Ee Dan
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Quoted from Ronagon
I just made up a batter using quinoa flour, eggs, butter, and agave nectar.  I added a dash of molasses and ginger just to see what happens.  

I just a trial cookie in the oven.  Let's see what happens.


Please keep us posted !!  
They sound really yummy and quite healthy !!  


The older I get, the more wide-eyed I become.  
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Ribbit
Thursday, May 3, 2007, 10:50pm Report to Moderator Report to Moderator

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Kyosha Nim
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Thanks, Brighid!  I've been baking with rice flour going on 8 years now and I didn't know that about soaking the rice flour.  I'll try that.  I have noticed, like you posted above, that it's best to add the baking soda/powder right at the end (especially if you can't eat eggs) to give it the fluff.  Otherwise, all your fluff goes away leaving you with flat batter.  When I make muffins I add the rising agent just before pouring it into the tins and it fluffs in the tins instead of in the mixing bowl, and all eaters are happy.


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

Family: 3 As, 1 B, 1 AB, 1 O
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Melissa_J
Friday, May 4, 2007, 12:17am Report to Moderator Report to Moderator

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Sa Bon Nim
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I mix half sweet rice flour and half amaranth flour, and use that in a standard "toll house" cookie recipe... eggs and butter and all that good stuff... they're great.  sweet rice flour is fine, not sandy like rice flour, and the amaranth flour gives it some flavor and chewy texture and makes it brown - more like wheat flour.

Whenever I see a recipe that has rice flour as the only flour, I add at least some sweet rice flour.  It's too fine to cook with on it's own, but really smoothes out the texture of other gluten free flours.  If you can't find it at your health food store, try an asian market.  A brand name is mochiko, and it can also be called glutinous rice flour.


Type O+ blogger, secretor afterall. Gluten intolerant. With two gluten intolerant sons:  A+ Secretor 10 yo (also fructose intolerant and slightly egg allergic), and  O- 7yo.
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Alia Vo
Friday, May 4, 2007, 12:31am Report to Moderator Report to Moderator

Kyosha Nim
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White or whole spelt performs like wheat for baking needs. †For other alternative flours, a combination of two or more might prove more helpful. †

I have heard that kamut flour works well for baking, as well.

Alia


Alia A. Vo
A Positive Secretor
Minneapolis, Minnesota
BTD Lifestyle Since 1999
John 17

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Brighid45  -  Friday, May 4, 2007, 12:31am
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Alia Vo
Friday, May 4, 2007, 12:35am Report to Moderator Report to Moderator

Kyosha Nim
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If possible, I encourage people interested in trying sweet rice flour/glutinous rice flour to purchase it at an Asian supermarket.  Asian food items are usually much less inexpensive than if the item(s) are purchased in a natural foods store.

Alia  


Alia A. Vo
A Positive Secretor
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BTD Lifestyle Since 1999
John 17
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Ribbit
Saturday, May 5, 2007, 2:01pm Report to Moderator Report to Moderator

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Kyosha Nim
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How much sweet rice flour do you mix with a cup of regular rice flour?  I find that the sweet rice flour is more like corn starch in its consistency and just gums up the batter.  Maybe I'm using too much.  I also tried mixing a little arrowroot in with regular rice flour but sometimes it makes it too gummy too.


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

Family: 3 As, 1 B, 1 AB, 1 O
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Melissa_J
Saturday, May 5, 2007, 10:56pm Report to Moderator Report to Moderator

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Sa Bon Nim
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If I'm just using sweet rice flour and rice flour together, then I only use up to 1/3 sweet rice flour.  Too much sweet rice flour and it usually becomes too dense and mushy.  


Type O+ blogger, secretor afterall. Gluten intolerant. With two gluten intolerant sons:  A+ Secretor 10 yo (also fructose intolerant and slightly egg allergic), and  O- 7yo.
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Alia Vo
Sunday, May 6, 2007, 3:42am Report to Moderator Report to Moderator

Kyosha Nim
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Often, it takes a little experimenting per individual recipe.  Overusing sweet rice flour can produce a very chewy end product.

Alia


Alia A. Vo
A Positive Secretor
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BTD Lifestyle Since 1999
John 17
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