Welcome, Guest.
Please login or register


Main Forum Page  ♦   Latest Posts  ♦   Member Center  ♦   Search  ♦   Archives   ♦   Help   ♦   Log In/Out   ♦   Admins
Forum Login
Login Name: Create a new account
Password:     Forgot password

BTD Forums    Lifestyle    Cook Right 4 Your Type  ›  New at Recipe Central!
Users Browsing Forum
No Members and 11 Guests

New at Recipe Central!  This thread currently has 27,174 views. Print Print Thread
15 Pages « 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 » All Recommend Thread
italybound
Saturday, October 11, 2008, 1:18pm Report to Moderator Report to Moderator

~Concealed~Carry~Hunter~
Kyosha Nim
Posts: 9,163
Location: Near St. Louis
Age: 58
Quoted from 1323
did you make the millet bread?man can't wait to try this one!


no got it from DeLand Bakery in Florida. and yes, this is good!! had tooooooo much of it last night. at least it's not wheat and cashew is a black dot.



Logged Offline
Private Message Private message Reply: 125 - 356
Ribbit
Saturday, October 11, 2008, 1:19pm Report to Moderator Report to Moderator

~W~A~R~R~I~O~R~ Defender, Survivor
Kyosha Nim
Posts: 8,156
Gender: Female
Location: Atlanta, Georgia
Age: 37
Needs to be dairy-free too.

Italy, are you talking about Sami's Bakery?  Man, I wish millet and flax behaved that way in my kitchen.  I don't know how they get it to be bread-like.  I can make nice cake-like breads, but never bread-like.  I don't know how they do it, and I consider myself pretty good in the kitchen.  I just can't figure it out unless it's somehow fermented, but it certainly doesn't taste fermented.


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
Logged Offline
Private Message Private message Reply: 126 - 356
ABJoe
Saturday, October 11, 2008, 3:27pm Report to Moderator Report to Moderator

35% Nomad or Teacher - health history dependent
Sun Beh Nim
Moderator
Posts: 8,358
Gender: Male
Location: Orange County, CA, USA
Age: 51
Quoted from Ribbit
What can I do to improve them?  I was hoping to make it like a corn tortilla, but they're more like a flour tortilla which made me happy too.

I don't know how coarse your rice flour was, but one thing about corn tortillas is the coarseness of the flour...  Maybe a bit coarser grind on the rice would be in order.  May also add a bit of crunch, unless you soak it well...

Just some untried suggestions...FWIW...


RH-, ISTJ
Wonderful Wife = A+ Teacher; Darling Daughter = A- SWAMI Explorer
Logged Offline
Private Message Private message Reply: 127 - 356
honeybee
Sunday, October 12, 2008, 5:06am Report to Moderator Report to Moderator

INTJ
Ee Dan
Posts: 1,042
Gender: Female
Location: au
oops, ricotta sure is not dairy free-- sorry hmm, that is a hard one then    I guess it could be nut-cream or coconut-cream based if you are having these ingredients? And rice cooked up in coconut cream is divine but I can not have it- maybe you can? You bring the rice to boil in coconut cream and coconut milk, add spices and sweetner of choice   Perfect with cardamom, cinnamon, vanilla or maple syrup flavours..I am sure you could probably make a baked rice custard using coconut cream too  
Logged Offline
Private Message Private message Reply: 128 - 356
italybound
Sunday, October 12, 2008, 9:31pm Report to Moderator Report to Moderator

~Concealed~Carry~Hunter~
Kyosha Nim
Posts: 9,163
Location: Near St. Louis
Age: 58
Quoted from Ribbit
Needs to be dairy-free too.
Italy, are you talking about Sami's Bakery?  Man, I wish millet and flax behaved that way in my kitchen.


if you can have almonds and cashews, the Mimic Creme is great. I use the unsweetened variety.
The bakery is DeLand......  http://www.delandbakery.com/
this website shows the ingredients in their breads:
http://www.deliciousorganics.com/Products/bread.htm

they start about 1/3 of the way down the page

I'm w/ you, I'd like to know their secret. They do use yeast in some of their bread products but not all. So, hmmmmmmm, don't know, but I'm glad it's out there. Can't even tell you how good it was to have a real hamburger the other day. They have hamburger and hot dog buns as well. HOT DOG!!!  
MILLET HAMBURGER ROLLS
Ingredients: organic millet flour, brown rice flour, water, baking powder, sea salt.
MILLET HOT DOG BUNS
Ingredients: organic millet flour, brown rice flour, water, baking powder, sea salt.



Logged Offline
Private Message Private message Reply: 129 - 356
md
Monday, October 13, 2008, 1:50am Report to Moderator Report to Moderator

Gatherer
Autumn: Harvest, success.
Posts: 469
Gender: Female
Location: Cajun Country
This recipe might work for those trying to make something like Mimic Creme. The recipe comes from Ten Talents cookbook by Frank J. Hurd and Rosalie Hurd.

Cashew Nut Cream  
1/2 cup raw cashews
1 cup water
1 tablespoon honey or 3 dates
1/8 teaspoon pure vanilla
Pinch of salt

Blend all together in blender till very smooth (about 2 minutes).
For Almond Cream, follow above recipe using blanched almonds. Omit the vanilla.  Use dates to sweeten.
For something like Mimic Creme, try equal parts cashews and almonds.


Sirach 37:27
For not every food is good for everyone, nor is everything suited to every taste.



Logged
Private Message Private message Reply: 130 - 356
md
Monday, October 13, 2008, 1:53am Report to Moderator Report to Moderator

Gatherer
Autumn: Harvest, success.
Posts: 469
Gender: Female
Location: Cajun Country


Sirach 37:27
For not every food is good for everyone, nor is everything suited to every taste.



Logged
Private Message Private message Reply: 131 - 356
Ribbit
Monday, October 13, 2008, 2:41am Report to Moderator Report to Moderator

~W~A~R~R~I~O~R~ Defender, Survivor
Kyosha Nim
Posts: 8,156
Gender: Female
Location: Atlanta, Georgia
Age: 37
I'd have to use pecans to be compliant for all of us.  But pecans are so strong-tasting...

Oh!  I could use macadamias!  It would cost me an arm and a leg, but if I was desperate for some sort of creamy dessert, I could use macadamias.


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
Logged Offline
Private Message Private message Reply: 132 - 356
funkymuse
Monday, October 13, 2008, 2:36pm Report to Moderator Report to Moderator
Guest User
How about some good ways to cook okra?

We've been coating it in almond flour, garlic, salt and frying it up in olive oil.

any other suggestions?  

We've had to trade our beloved morning oven baked asparagus (out of season now), for this stir fried Okra!  Which is also delicious.

Ouu la la...

found this most excellent site:  

http://www.neurophys.wisc.edu/ravi/okra/
Logged
E-mail E-mail Reply: 133 - 356
Ribbit
Monday, October 13, 2008, 4:59pm Report to Moderator Report to Moderator

~W~A~R~R~I~O~R~ Defender, Survivor
Kyosha Nim
Posts: 8,156
Gender: Female
Location: Atlanta, Georgia
Age: 37
Rice flour or millet flour is nice 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
Logged Offline
Private Message Private message Reply: 134 - 356
funkymuse
Monday, October 13, 2008, 6:30pm Report to Moderator Report to Moderator
Guest User
Quoted from Ribbit
Rice flour or millet flour is nice too.


I tried both those and we found that the Almond Flour had the most flavor.  BUT I still have to try cornmeal which is a black dot.  

I'll save that for a special day!
Logged
E-mail E-mail Reply: 135 - 356
accidental_chef
Wednesday, October 15, 2008, 4:49am Report to Moderator Report to Moderator

Hunter ISTJ Gemini + Nomad Gemini Hubby
Ee Dan
Posts: 1,176
Gender: Female
Location: South/S.E. Asia
Age: 51
Quoted from italybound


I tried this recipe with Pumpkin. It's out of this world, truly! Here's what I did. Halved all the measurements and:

1C freshly milled basmati rice ( for me spelt triggers bronchitis)
1t cinnamom
1/2t sea salt
1/2t baking soda
1/2t garam masala (instead of all spice)+1/8t freshly ground cloves
1/4t baking powder
1/2C jaggery (instead of agave)
1/2C ghee (i would reduce this further coz it does feel pretty "oily")
2small farm eggs
1/2t vanilla extract
1C  grated fresh pumpkin

Follow baking instructions as per IB's link.

IB, is this more cake like than bread?

Almost all of the above ingredients are Superfoods for Hunters, except vanilla which isnt rated for us, therefore neutral. I will add pine nuts the next time. Oh the possibilities  !

For my Nomad hubby I'll try this with yes, zucchini and raisins, 2 superfoods for him  !

My baking experience is very, very limited, so here are some  questions  :

1. Butter & flour a 9x13 pan. Does butter & flour mean greasing the pan and sprinkling flour? Why do we need to do this? I used my little square pyrex dish. Ghee & millet flour are what I used.

2. Add dry ingredients to wet ingredients. Why please? Anything to do with air bubbles..giving it the desired texture? Mine turned out very light and almost- by a hair's breadth- crumbly. Maybe coz of the basmati, which I think I should soak, dry and then mill for baking.

3. IB, why didnt you add a warning that it is extremely addictive ?

Superb recipe IB, thanks a lot!


BTD compliance means: Definition of "Compliance"

[color=blue]Pranic Healer with http://www.pranichealing.sg/

Logged
Site Site Private Message Private message Reply: 136 - 356
accidental_chef
Wednesday, October 15, 2008, 5:15am Report to Moderator Report to Moderator

Hunter ISTJ Gemini + Nomad Gemini Hubby
Ee Dan
Posts: 1,176
Gender: Female
Location: South/S.E. Asia
Age: 51
Tried Ribbit's gluten free muffins http://www.dadamo.com/typebase4/recipedepictor7x.cgi?966

Very, very good! Subbed pine nuts for poppy seeds. Jaggery for agave. Also added raisins for my Nomad hubby. Oh I love how the grated lemon peel tastes!

I still havent found stainless steel muffin cups/trays...so I used our stainless steel dessert cups. Got to find a way to make these dessert cups non stick . Ghee didnt work, and these cups have a wide bottom-like half a cricket ball size. Any ideas?

Muffin cups: I saw waxed (I think they were wax) varieties and plain paper varieties. You can see how green I am with these things... Which ones should I get..?

Ribbit, if using muffin cups, does the batter rise and come out looking like muffins? You know...mushroom head like..?

Thanks a lot for this recipe!


BTD compliance means: Definition of "Compliance"

[color=blue]Pranic Healer with http://www.pranichealing.sg/

Logged
Site Site Private Message Private message Reply: 137 - 356
Ribbit
Wednesday, October 15, 2008, 12:29pm Report to Moderator Report to Moderator

~W~A~R~R~I~O~R~ Defender, Survivor
Kyosha Nim
Posts: 8,156
Gender: Female
Location: Atlanta, Georgia
Age: 37
You can use either plain or waxed paper cups.  My muffins have a tendency to stick to the paper so much that you sometimes lose half your muffin to the paper  , so waxed might be a better choice.

Yes, using muffin cups (if you mean the stainless steel baking pan and not the paper liners) gives them the mushroom-like head if you fill them that  much.

You know, you could use applesauce or grated fresh apples for some of the ghee in your zucchinni bread recipe.


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
Logged Offline
Private Message Private message Reply: 138 - 356
syren4444
Wednesday, October 15, 2008, 2:31pm Report to Moderator Report to Moderator

Teacher
Autumn: Harvest, success.
Posts: 312
Gender: Female
Location: CA
Age: 30
Hey, you think that zuchinni bread recipe can be adapted to pumpkin bread? with maybe 1/2 rice flour 1/2 aramanth? applesauce instead of oil?






Logged Offline
Private Message Private message Reply: 139 - 356
Ribbit
Thursday, October 16, 2008, 1:05am Report to Moderator Report to Moderator

~W~A~R~R~I~O~R~ Defender, Survivor
Kyosha Nim
Posts: 8,156
Gender: Female
Location: Atlanta, Georgia
Age: 37
Try it and let us know!


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
Logged Offline
Private Message Private message Reply: 140 - 356
syren4444
Thursday, October 16, 2008, 3:00pm Report to Moderator Report to Moderator

Teacher
Autumn: Harvest, success.
Posts: 312
Gender: Female
Location: CA
Age: 30
Eeek, I'm scared to experiment, lol!

Has anyone broken down the flours and how they react in baking as opposed to wheat flour?  Like I notice brn rice flour is drier and denser, what about the others?





Logged Offline
Private Message Private message Reply: 141 - 356
Mayflowers
Thursday, October 16, 2008, 3:20pm Report to Moderator Report to Moderator
Guest User
I find millet flour bitter, but I heard if you get it fresh it's not.
Rice flour is gritty. Oat flour is ok. I found almond flour having the best density in a roll or muffin. I'm becoming a big fan of almond flour..for some reason, it just reminds me the most of wheat.
Logged
E-mail E-mail Reply: 142 - 356
Ribbit
Thursday, October 16, 2008, 7:41pm Report to Moderator Report to Moderator

~W~A~R~R~I~O~R~ Defender, Survivor
Kyosha Nim
Posts: 8,156
Gender: Female
Location: Atlanta, Georgia
Age: 37
Syren, the one thing that helped me the most in learning how to deal with gluten-free flours is to quit trying to make wheat-like bread.  Once I realized the others taste just fine (when not compared to Cracker Barrel's biscuits), I became very happy with what came out of my oven.  People who are used to wheat flour (especially white) aren't at all impressed by what I bake.  I can make some amazing muffins and take them to an event and they won't be touched because they're brown instead of white.  Or if they're tasted, people are like, "What's that?  Oh, you made those?"  Now other foods I make people love.  But not the baked goods....unless you have to eat gluten-free, then you get so desperate you'll do anything for some semblance of bread.  So see what you can do with the different flours.  There are some great recipes in the database.  Do a google search on gluten-free recipes too, then tweak as needed.  Don't be afraid to make a blend.  Like millet + almond + flax is nice.


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
Logged Offline
Private Message Private message Reply: 143 - 356
MyraBee
Friday, October 17, 2008, 10:11am Report to Moderator Report to Moderator

GT1 Happy Hunter
Autumn: Harvest, success.
Posts: 443
Gender: Female
Location: Wichita, Kansas--USA
Age: 56
Tell me more about Almond Flour.  Do you buy it or make it at home?


"We are not human beings having a spiritual experience. We are spiritual beings having a human experience." Pierre Teilhard de Chardin
http://www.stillspeaking.com
Logged Offline
Private Message Private message Reply: 144 - 356
Ribbit
Friday, October 17, 2008, 2:04pm Report to Moderator Report to Moderator

~W~A~R~R~I~O~R~ Defender, Survivor
Kyosha Nim
Posts: 8,156
Gender: Female
Location: Atlanta, Georgia
Age: 37
I make it in my coffee grinder.  All I can seem to do with almonds in the Vita Mix is make almond butter.


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
Logged Offline
Private Message Private message Reply: 145 - 356
Mayflowers
Friday, October 17, 2008, 2:07pm Report to Moderator Report to Moderator
Guest User
Quoted from MyraBee
Tell me more about Almond Flour.  Do you buy it or make it at home?


I make it. Too expensive. I grind raw almonds in my vitamix.

Quoted Text
All I can seem to do with almonds in the Vita Mix is make almond butter.


If you keep the almonds very cold or from the freezer, it should grind into flour before it turns into butter..just don't let it over grind so the friction gets it hot. Take if from Mayflours.
Logged
E-mail E-mail Reply: 146 - 356
syren4444
Friday, October 17, 2008, 2:22pm Report to Moderator Report to Moderator

Teacher
Autumn: Harvest, success.
Posts: 312
Gender: Female
Location: CA
Age: 30
I just bought my first bag of almond flour from bobs red mill.

Ribbit, I totally empathize with what you are saying about cooking. People who aren't used to really 'healthy' alternative cooking always finds my food bland or baking the wrong texture. But you know I agree, I'm not trying to duplicate the texture, I'm trying to find new delicious treats and good meals that won't blow my way of eating.

I just need to likely avoid spelt, because I don't do too well with wheat or oats.





Logged Offline
Private Message Private message Reply: 147 - 356
BuzyBee
Friday, October 17, 2008, 3:42pm Report to Moderator Report to Moderator

Autumn: Harvest, success.
Posts: 495
Gender: Female
Location: NC
Age: 50
I cooked this soup last night from the BTD recipe site and it was very good. I had to make a few changes because I didn't have some of the items in my pantry. I had pinto beans instead of northern beans and I didn't have chicken. But is came out very good. I did add some garlic salt to add a little more flavor. Very tasty. Next time I want to cook some cornbread to go with it so I will be hunting down cornbread recipes.

               
     White bean chicken soup                    
               
Ingredients:

    * 3 Tablespoons olive oil
    * handful of diced onion
    * 1/4 cup shredded carrot (or more if you prefer)
    * 3 Tablespoons rice flour (or your preface)
    * 1 can chicken broth
    * 1 can white northern beans
    * 1 precooked chicken (approximately 1 cup)[or turkey]
    * Dash of parsley


How to make it:

   1. Saute diced onion in olive oil in skillet.
   2. Add flour.
   3. Add broth and beans.
   4. Add shredded carrots and chicken.
   5. Sprinkle parsley.
   6. Let it simmer for a few minutes then reduce heat and cook on low for approximately 20 minutes.
   7. Serve in bowl.

      Optional

      May add shredded cheese of choice.


Now that it is getting cooler I love to cook soups.


Logged Offline
Private Message Private message Reply: 148 - 356
Ribbit
Friday, October 17, 2008, 3:55pm Report to Moderator Report to Moderator

~W~A~R~R~I~O~R~ Defender, Survivor
Kyosha Nim
Posts: 8,156
Gender: Female
Location: Atlanta, Georgia
Age: 37
Quoted from 815


If you keep the almonds very cold or from the freezer, it should grind into flour before it turns into butter..just don't let it over grind so the friction gets it hot. Take if from Mayflours.


Oh, thanks, Mayflours.  I'll go stick my almonds in the freezer now.

BusyBee, here's my mama's cornbread recipe:

2 c. cornmeal (or millet flour)
4 tsp. baking powder
1/2 tsp. salt
1/4 c. oil
1 egg
1 c. compliant milk or seltzer water

Preheat oven to 450.  For a crisp crust, heat some oil in an iron skillet in the oven (watch for smoke--work quickly) while it's preheating.  Mix all ingredients.  Remove pan from oven and pour in batter.  Return to oven and bake 20 min.  Variation: add chopped onion or Italian seasoning, or both.


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
Logged Offline
Private Message Private message Reply: 149 - 356
15 Pages « 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 » All Recommend Thread
Print Print Thread

BTD Forums    Lifestyle    Cook Right 4 Your Type  ›  New at Recipe Central!

Thread Rating
There is currently no rating for this thread