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BTD Forums    Lifestyle    Cook Right 4 Your Type  ›  Baking with millet flour?
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Baking with millet flour?  This thread currently has 2,253 views. Print Print Thread
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Brighid45
Sunday, January 6, 2008, 4:24pm Report to Moderator Report to Moderator

INFJ
Kyosha Nim
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Thanks for the recipe, GSue!

Gatherers could change the yogurt/buttermilk to almond or rice milk, and the soy flour to amaranth, quinoa or oat flour. (I am not a fan of soy flour, as it often tends to be heavy and bitter-tasting.) The honey could be changed to veggie glycerine, molasses or agave nectar, or even pineapple juice. The butter could be changed to ghee or oil. I would also add ground flaxseed to this recipe to lend some extra strength to the structure.

Once I get more supplies in next week I'll give this recipe a try We'll find a recipe that works, it's just a matter of time.


Everyone is entitled to his or her informed opinion. --H. Ellison
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Lola
Sunday, January 6, 2008, 9:34pm Report to Moderator Report to Moderator

GT1; L (a-b-); (se); PROP-T; NN
Sa Bon Nim
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thanks to both of you for the great recipes and 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
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Melissa_J
Sunday, January 6, 2008, 10:28pm Report to Moderator Report to Moderator

Hunter
Sa Bon Nim
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When I'm experimenting with breads, I like to use the small loaf pans, as they the bread seems less likely to fall, when it's a smaller loaf.


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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Melissa_J
Sunday, January 6, 2008, 10:31pm Report to Moderator Report to Moderator

Hunter
Sa Bon Nim
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Grain-free Flax Focaccia: http://lowcarbdiets.about.com/od/breads/r/flaxbasicfoc.htm?p=1  (Be sure to use compliant sweetener and baking powder)

I tried this recipe last night, and it's really good.  My sister, who is low carb and gluten free raves about it too.  I don't like stevia in it, but I don't yet like stevia in much of anything.  It's good in any type of sandwich, and I've tried quite a few types.  Just cut it into pieces, and each piece makes one slice of toast.  I keep it in the fridge, since it has so many eggs.  It worked in the toaster, I just put it in long enough to warm it.


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.

Revision History (2 edits)
Melissa_J  -  Sunday, January 6, 2008, 10:49pm
Melissa_J  -  Sunday, January 6, 2008, 10:47pm
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Brighid45
Monday, January 7, 2008, 12:15am Report to Moderator Report to Moderator

INFJ
Kyosha Nim
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Location: southeastern Pennsylvania
Age: 55
Thanks Melissa! I'm running low on flaxseed, so I'll have to wait till the end of the week to try that recipe. It looks good though!

I baked another experimental quickbread loaf tonight. This time I used just one tablespoon of baking powder and increased the flaxseed to 5 tablespoons, and reduced the molasses to 1/8th cup. I also lowered the oven temp to 350 and baked for about 40 minutes. The result is much better! The loaf did not collapse and has a nice firm crumb, while still staying moist. It's also much less sweet and more nutty-tasting. This could make good toast or an open-faced sandwich. Adding some chopped toasted pumpkin seeds to the batter would be great!


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