Comments on: Flour Power http://www.cook4seasons.com/archives/flour-power/ Promoting a healthy appetite for a thriving planet. Fri, 03 Feb 2012 22:54:35 +0000 hourly 1 http://wordpress.org/?v=3.0.5 By: Bec http://www.cook4seasons.com/archives/flour-power/comment-page-1/#comment-2161 Bec Wed, 08 Jul 2009 05:02:04 +0000 http://cook4seasons.com/?p=1298#comment-2161 Thanks for all of this information in one place. I've been wanting to experiment more as I attempt to cut out most white flour but baking is (obviously) the toughest. <abbr><em>Becs last blog post..<a href="http://whatsformeat.blogspot.com/2009/07/banana-oatmeal-chocolate-chip-cookies.html" rel="nofollow">Banana Oatmeal Chocolate Chip Cookies</a></abbr></em> Thanks for all of this information in one place. I’ve been wanting to experiment more as I attempt to cut out most white flour but baking is (obviously) the toughest.

Becs last blog post..Banana Oatmeal Chocolate Chip Cookies

]]> By: Karen http://www.cook4seasons.com/archives/flour-power/comment-page-1/#comment-2160 Karen Tue, 07 Jul 2009 19:57:02 +0000 http://cook4seasons.com/?p=1298#comment-2160 Linda, I have never used kamut in baking but would love to know the ratios when combined with spelt. And I agree, the biggest challenge is with texture and leavening - but I tend to prefer a more dense product. That's what the coconut flour provides. Ricki - thanks for the recipes! I presume all of them are gluten free due to your diet, correct? I've gone so far as to work with spouted flours now but am still trying to master the art of baking 100% GF. Linda,
I have never used kamut in baking but would love to know the ratios when combined with spelt. And I agree, the biggest challenge is with texture and leavening – but I tend to prefer a more dense product. That’s what the coconut flour provides.
Ricki – thanks for the recipes! I presume all of them are gluten free due to your diet, correct? I’ve gone so far as to work with spouted flours now but am still trying to master the art of baking 100% GF.

]]> By: Ricki http://www.cook4seasons.com/archives/flour-power/comment-page-1/#comment-2159 Ricki Tue, 07 Jul 2009 19:33:48 +0000 http://cook4seasons.com/?p=1298#comment-2159 I've tried lots of alternative flours and never use wheat at all. I agree, it takes a bit of experimentation, but once you get the hang of it, it's just like any baking. I've really enjoyed beans in <a href="http://www.dietdessertndogs.com/2008/02/01/bean-there-done-that-gluten-free-brownies/" rel="nofollow"> GF Bean Brownies</a> (GF). I use spelt a lot, and some of my favorites are Mrs. K's Date Cake, Carob-Date Pancakes, Coconut Mini Loaves or Cupcakes (GF), Sugar-Free Sugar Cookies, and Mini Sweet Potato and Chocolate Chip Muffins--all recipes listed in the <a href="http://www.dietdessertndogs.com/recipes/recipe-index/" rel="nofollow"> index on my blog</a> (I didn't link all for fear of being nabbed as a spammer!). <abbr><em>Rickis last blog post..<a href="http://www.dietdessertndogs.com/2009/07/05/sour-cream-and-raisin-tart-or-pie/" rel="nofollow">Sour Cream and Raisin Tart (or Pie)</a></abbr></em> I’ve tried lots of alternative flours and never use wheat at all. I agree, it takes a bit of experimentation, but once you get the hang of it, it’s just like any baking. I’ve really enjoyed beans in GF Bean Brownies (GF). I use spelt a lot, and some of my favorites are Mrs. K’s Date Cake, Carob-Date Pancakes, Coconut Mini Loaves or Cupcakes (GF), Sugar-Free Sugar Cookies, and Mini Sweet Potato and Chocolate Chip Muffins–all recipes listed in the index on my blog (I didn’t link all for fear of being nabbed as a spammer!).

Rickis last blog post..Sour Cream and Raisin Tart (or Pie)

]]> By: Karen http://www.cook4seasons.com/archives/flour-power/comment-page-1/#comment-2158 Karen Tue, 07 Jul 2009 17:49:27 +0000 http://cook4seasons.com/?p=1298#comment-2158 Yikes - I left out one vital ingredient: coconut flour! It is the healthiest of all flours...just one cup is 75% fiber (wheat bran is next with 35%.) It is gluten free and low carbohydrate, so people with blood sugar issues love it. It cannot be substituted one for one with white flour, however. Only about 25% can be replaced. It is also more absorbent so you need to add a little more water. A great resource for baking tips and recipes is "Cooking with Coconut Flour" by Bruce Fife. <abbr><em>Karens last blog post..<a href="http://feedproxy.google.com/~r/Cook4seasons/~3/I-clkDKhwcU/" rel="nofollow">Flour Power</a></abbr></em> Yikes – I left out one vital ingredient: coconut flour! It is the healthiest of all flours…just one cup is 75% fiber (wheat bran is next with 35%.) It is gluten free and low carbohydrate, so people with blood sugar issues love it. It cannot be substituted one for one with white flour, however. Only about 25% can be replaced. It is also more absorbent so you need to add a little more water. A great resource for baking tips and recipes is “Cooking with Coconut Flour” by Bruce Fife.

Karens last blog post..Flour Power

]]> By: Linda Stopfer http://www.cook4seasons.com/archives/flour-power/comment-page-1/#comment-2157 Linda Stopfer Tue, 07 Jul 2009 15:40:40 +0000 http://cook4seasons.com/?p=1298#comment-2157 I've had good success baking with a combination of kamut, spelt and wheat. It takes patience to learn what works when you start omitted wheat flour. The biggest hurdles are dryness of the final product as well as not rising properly. I’ve had good success baking with
a combination of kamut, spelt and wheat. It takes patience to learn what works when you start omitted wheat flour. The biggest hurdles are dryness of the final product as well as not rising properly.

]]> By: Jean DeLuca http://www.cook4seasons.com/archives/flour-power/comment-page-1/#comment-2156 Jean DeLuca Tue, 07 Jul 2009 14:44:01 +0000 http://cook4seasons.com/?p=1298#comment-2156 Great one! Very useful. Will keep this post handy! Great one! Very useful. Will keep this post handy!

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