need protein ideas for baking (long)

[Guest guest]

I give my baby a lots of tapioca flour,potato starch or corn starch, will be

highly appreciated if you can let me know more about " which are foods stripped

of their nutrients. " Thanks! Regards, Lena

 

Shelly Eades <sgeades wrote:Hey Lisa Thanks so much for the

recipe! Do you know if this would work or

could be adapted for a bread? I don't like the thought of giving my

daughter tapioca flour and potato starch or corn starch which are foods

stripped of their nutrients. So for the last week I'd been looking for a GF

bread that is based on whole foods and then I read this post. Anybody know

any bread recipes that are mostly whole food (bean flour based for example).

How would I make a bread out of this one?

 

Thanks!

On Behalf Of Lisa Watson

Thursday, October 20, 2005 12:39 PM

RE: Brand new here -- need protein ideas

for baking (long)

 

 

Rene,

 

 

 

I use bean flour for most of my baking to add protein. I have my standard

muffin recipe to " hide " things :-)

 

 

 

2 cups flour (bean or brown rice)

 

2 tsp xanthan gum

 

2 tsp baking powder

 

1 tsp salt

 

 

 

2 eggs or EnerG egg replacer

 

1/3 cup olive oil

 

2 cups water, juice or milk sub.

 

 

 

This is the basic recipe. I make chocolate peanut butter by adding ½ cup

cocoa powder and a large spoonful of peanut butter.

 

Berry, by adding 1 cup of berries (pureed if need be for sensory issues).

For pumpkin, I add a scant cup of pureed pumpkin and 1 tsp cinnamon and ½

tsp cloves.

 

 

 

As you can see, it's a great recipe to give them nutrition w/o them

knowing

:-)

 

 

 

Oh, stir it all together (adjust liquid if you need to) and put it into a

presprayed (with whatever cooking spray you can use) muffin pan. Should

make

12 muffins.

 

 

 

Bake at 400 until they're done (25 min. for the berry muffins, closer to

45

for pumpkin muffins, especially if you use flax goo instead of EnerG for

your eggs)

 

 

 

 

 

You can add a cup of raisins, nuts, whatever if you want.

 

 

 

HTH,

 

 

 

Lisa

 

 

 

_____

 

 

 

[Guest guest]

Lena,

 

You'll find all the nutritional information for different types of

GF flour here :

 

http://www.anzwers.org/free/gfcf/flour.html

 

 

Kim

 

 

 

, Lena W

<lenapeace2008> wrote:

>

> I give my baby a lots of tapioca flour,potato starch or corn

starch, will be highly appreciated if you can let me know more

about " which are foods stripped of their nutrients. " Thanks!

Regards, Lena

>

[Guest guest]

At 10:41 PM 10/23/2005, you wrote:

>Lena,

>

>You'll find all the nutritional information for different types of

>GF flour here :

>

>

><http://www.anzwers.org/free/gfcf/flour.html>http://www.anzwers.org/free/gfcf/f\

lour.html

>

>

>Kim

 

This is an awesome site! Thanks so much for posting. I also found a

bunch of great recipes in there. YAY! I *must* try the seed bread.

I'll even make a special trip into the health food store for some

ingredients.

 

Shannon

[Guest guest]

>I give my baby a lots of tapioca flour,potato starch or corn starch, will

be highly appreciated if you can let me know more about " which are foods

stripped of their nutrients. " Thanks! Regards, Lena

 

Let me see if I can explain.

I'm a whole foods fan. And our health is dependant on the nutrients (vits

and minerals but also good old fatty acids as well as *phytochemicals*) we

take in from food. Starch is the carbohydrate part of the food with hardly

any nutrients left from the whole food. It's calories with no nutrients (or

very little). Think of it as white rice vs whole brown rice or white flour

vs whole wheat flour. When we feed our kids these refined foods they must

draw from their nutrient reserves to process the calories taken in. For

example, we need X amount of chromium when to process (or metabolize) X

amount of calories. If they aren't packaged with the food (as nature did

originally) then we must draw them from our reserves. If the reverse gets

low enough health problems start occuring. A good example of this is the

developement of eye problems like near sightedness. Ever wonder why we have

sooo many kids who need glasses at such an early age? For more info I

suggest " Disease Proof Your Child " by Joel Furhman M.D. This book is very

gluten free friendly. I love most the recipes (over 50 if I recall right)

and so does my daughter.

 

I wouldn't mind giving her some bread where say only 1/4 was refined foods

because the rest of my daughter's diet is nutrient rich. But most the

breads I'm seeing on this list and other places are too high in refined

foods for me to feel safe giving them to my daughter.

 

Shelly E

 

 

 

[Guest guest]

In the recipe below is the bean flour a mix of bean and other ingrediants or

can I just use say garbanzo flour for those 2 cups? My daughter seems to do

just fine with oat flour so could I use that? I'd prefer to substitute the

oil for almond butter or something. Will that work? Also, this probably a

dumb question but what do mean by " scant " cup.

 

Thanks!

 

 

 

 

 

 

 

 

 

I use bean flour for most of my baking to add protein. I have my

standard

muffin recipe to " hide " things :-)

 

 

 

2 cups flour (bean or brown rice)

 

2 tsp xanthan gum

 

2 tsp baking powder

 

1 tsp salt

 

2 eggs or EnerG egg replacer

 

1/3 cup olive oil

 

2 cups water, juice or milk sub.

 

 

 

This is the basic recipe. I make chocolate peanut butter by adding ½ cup

cocoa powder and a large spoonful of peanut butter.

 

Berry, by adding 1 cup of berries (pureed if need be for sensory

issues).

For pumpkin, I add a scant cup of pureed pumpkin and 1 tsp cinnamon and

½

tsp cloves.

 

 

 

As you can see, it's a great recipe to give them nutrition w/o them

knowing

:-)

 

 

 

Oh, stir it all together (adjust liquid if you need to) and put it into

a

presprayed (with whatever cooking spray you can use) muffin pan. Should

make

12 muffins.

 

 

 

Bake at 400 until they're done (25 min. for the berry muffins, closer to

45

for pumpkin muffins, especially if you use flax goo instead of EnerG for

your eggs)

 

 

 

 

 

You can add a cup of raisins, nuts, whatever if you want.

 

 

 

HTH,

 

 

 

Lisa

 

 

 

_____

 

 

 

[Guest guest]

>>>But most the

breads I'm seeing on this list and other places are too high in refined

foods for me to feel safe giving them to my daughter.

 

Shelly is right. . .most all gluten free breads are high in refined starches

and don't have alot of high density nutrients. It's been frustrating to me.

We've dealt with it by mostly avoiding bread and using whole grains in other

forms instead. Whole grain crackers, buckwheat pancakes, crockpot cereals,

grains added to bean dishes, patties and loaves made with whole grains, etc.

are much healthier and better for everyone. It's true, though, that

occasionally a sandwich is 'handy' and it really would be nice to find a

successful recipe for a whole grain, gluten free bread! Some of the 'bean

flours' aren't too bad for bread, but most recipes still use a high

proportion of starchy, refined grains.

 

~ LaDonna ~

[Guest guest]

My son will often eat 1/2 a loaf of bread after school. I too like

to make sure there is as many nutrients in it as possible. I

normally do this by replacing much (or all) of the white rice flour

with other more nutritious flours. I'll often increase the besan

(chickpea/garbanzo) flour, increase the brown rice flour and replace

most, if not all, of the remaining white rice flour with either one

or more other flours (such as sorghum, buckwheat etc.) usually

depending on what's in the cupboard. And I double the seeds and

usually throw in a few more bits and pieces. I do find some starch

in the recipe does help the texture of the bread. The only downside

of this is there is no guarantee of the outcome, although I have

very rarely produced a loaf my son won't eat.

 

Kim

 

 

> I wouldn't mind giving her some bread where say only 1/4 was

refined foods

> because the rest of my daughter's diet is nutrient rich. But most

the

> breads I'm seeing on this list and other places are too high in

refined

> foods for me to feel safe giving them to my daughter.

>

> Shelly E

[Guest guest]

A “scant” cup is the opposite of a heaping cup…more than ¾, but not quite a

cup. Though I’m sure there’s a more “proper” definition :-)

 

 

 

 

 

I was referring to the Bob’s Red Mill or Bette Hagman bean mix (the one

that has garbanzo, fava, tapioca, etc), but I normally use all brown rice

flour. That gives me the best results, a good texture and the nutrition I

want. I have made them with all garbanzo flour and made the cocoa variation

of them and the kids didn’t believe they didn’t have peanut butter in them!

 

 

 

I’ve never tried them w/o the olive oil, so I couldn’t say if the almond

butter would work, but it’s worth a try. It’s a pretty forgiving recipe and

I’ve messed around with it a lot.

 

 

 

HTH,

 

 

 

Lisa

 

 

 

_____

 

 

 

 

[Guest guest]

On Oct 26, 2005, at 9:30 AM, Lisa Watson wrote:

 

> A “scant” cup is the opposite of a heaping cup…more than ¾, but not

> quite a

> cup. Though I’m sure there’s a more “proper” definition :-)

>

 

A scant cup is one cup minus one tablespoon.

 

ygg

[Guest guest]

>>>A scant cup is one cup minus one tablespoon.

ygg

 

I love it! Yes, you are correct. . .even inexact measurements are exact!

LOL!

 

LaDonna

[Guest guest]

Alright, Kim. . .you are an inspiration. I resolve to do better. . .and try

some new HEALTHY breads!

Thank you!!!!!!!

 

LaDonna

 

PS: For those who haven't yet looked in our 'photos' section on our

website, please take a look. Kim has posted many pictures of the lovely,

vegan and gluten free foods that she bakes. They are absolutely beautiful

and I'm sure just as tasty as well! I wish I could drop by for tea, Kim!

Or invite you here for some with our family!

 

 

>>>>My son will often eat 1/2 a loaf of bread after school. I too like

to make sure there is as many nutrients in it as possible. I

normally do this by replacing much (or all) of the white rice flour

with other more nutritious flours. I'll often increase the besan

(chickpea/garbanzo) flour, increase the brown rice flour and replace

most, if not all, of the remaining white rice flour with either one

or more other flours (such as sorghum, buckwheat etc.) usually

depending on what's in the cupboard. And I double the seeds and

usually throw in a few more bits and pieces. I do find some starch

in the recipe does help the texture of the bread. The only downside

of this is there is no guarantee of the outcome, although I have

very rarely produced a loaf my son won't eat.

[Guest guest]

, " LaDonna " <teacups@c...>

wrote:

> >>>But most the

> breads I'm seeing on this list and other places are too high in refined

> foods for me to feel safe giving them to my daughter.

>

> Shelly is right. . .

> We've dealt with it by mostly avoiding bread and using whole grains

in other

> forms instead. Whole grain crackers, buckwheat pancakes, crockpot

cereals...

 

I agree with LaDonna, I'm one to make extra Buckwheat pancakes to

freeze and have on hand for sandwiches instead of bread. I'm the only

one in my family on a GF diet just now and I'd rather do without than

eat some of the overly refined " bread products " we have available. I

was a big eater of whole grains before being diagnosed -- any wonder I

was so sick!

 

I eat a lot more nuts, seeds, fruits and veggies. My extra challenge

is that I'm also allergic to soy so I cannot use soy products. I have

a pretty broad diet, however and feel much better regardless of what I

cannot eat.

 

Cate

[Guest guest]

Thanks a lots shelly, i m so new & love to learn, i love my baby & want to give

his good food, thks for the explanation, help a lots! Learn a lots from the

group. Once a angin, thks a lots! Loves from lena

 

Shelly Eades <sgeades wrote:>I give my baby a lots of tapioca

flour,potato starch or corn starch, will

be highly appreciated if you can let me know more about " which are foods

stripped of their nutrients. " Thanks! Regards, Lena

 

Let me see if I can explain.

I'm a whole foods fan. And our health is dependant on the nutrients (vits

and minerals but also good old fatty acids as well as *phytochemicals*) we

take in from food. Starch is the carbohydrate part of the food with hardly

any nutrients left from the whole food. It's calories with no nutrients (or

very little). Think of it as white rice vs whole brown rice or white flour

vs whole wheat flour. When we feed our kids these refined foods they must

draw from their nutrient reserves to process the calories taken in. For

example, we need X amount of chromium when to process (or metabolize) X

amount of calories. If they aren't packaged with the food (as nature did

originally) then we must draw them from our reserves. If the reverse gets

low enough health problems start occuring. A good example of this is the

developement of eye problems like near sightedness. Ever wonder why we have

sooo many kids who need glasses at such an early age? For more info I

suggest " Disease Proof Your Child " by Joel Furhman M.D. This book is very

gluten free friendly. I love most the recipes (over 50 if I recall right)

and so does my daughter.

 

I wouldn't mind giving her some bread where say only 1/4 was refined foods

because the rest of my daughter's diet is nutrient rich. But most the

breads I'm seeing on this list and other places are too high in refined

foods for me to feel safe giving them to my daughter.

 

Shelly E