RE: Brand new here -- need protein ideas for baking (long)

[Guest guest]

On Oct 20, 2005, at 2:59 AM, joshisims wrote:

 

> Hello all

>

> I'm the mother of a 3 year old boy with autism. We have been using a

> gluten and casein-free diet with great success -- it has really

> lessened the severity of my son's symptoms. However, due to ongoing

> food sensitivites, he is now also soy-free, egg-free, peanut-free and

> citrus-free. I am also trying to use low/no sugar (esp. refined).

> Even that wouldn't be too hard, but like many children with autism, he

> has some very strong ideas about what is edible and what isn't... so

> most vegetables and meats are verboten too. I am trying to do my best

> to make sure he gets enough protein by using nut flours/butters and

> hemp hearts as well as pea and rice protein powders. Most of these

> things have to be hidden in baking like muffins or quick breads or

> cookies. If someone could direct me to some suitable recipes I would

> be so grateful. (I'll continue to look through your fabulous recipe

> files, too!)

 

Do you think he would eat pumpkin cookies? Not really high protein,

but they're yummy. wI made these for my husband, using brown rice

flour. You might be able to substitute the sugar. I used pecans, but

they could be omitted. --ygg

 

GF PUMPKIN COOKIES

Categories: Allergy, Diabetic, Rice, Cooky/bars

Yield: 36 servings

 

1 ts Baking soda

1 ts Baking powder (GF)

1 ts Cinnamon

1 c Rice flour

3/4 c Potato starch flour

1/2 c Shortening

3/4 c White sugar

1 ts Vanilla

1 c Pumpkin

1/2 c Nuts

Preheat oven to 350 F. Sift dry ingredients together. Cream shortening

and sugar. Add vanilla and pumpkin. Add dry ingredients and nuts. Beat

until smooth. Shape cookies into 1 " balls and place on a greased cookie

sheet. Press flat with fork. Bake for 9 to 12 minutes.

 

1 cookie - 1 fruit/vegetable choice, 1 fat

Source: A Guide for the Diabetic Celiac, 1990 ISBN 0-921026-02-1

Canadian Celiac Assoc.

 

 

 

[Guest guest]

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]

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]

I do use the bean flour (Bob’s Red Mill…contains garbanzo, fava, um…tapioca

and potato, I think. Mostly beans) for my everyday bread.

 

 

 

It’s ok with the flax goo as an egg sub…not outstanding. And it must be

stored in the fridge, even with my big family :-)

 

 

 

3 cups Bob’s Red Mill all purpose gluten free flour

 

2 TBS sugar

 

1 TBS potato flour

 

1 TBS xanthan gum

 

¼ cup almond flour

 

1 tsp salt

 

2 tsp yeast

 

 

 

stir together dry ingredients.

 

 

 

1 2/3 cups warm water

 

¾ cups eggs or ¼ cup flax goo plus extra water

 

1 tsp cider vinegar

 

¼ cup olive oil

 

 

 

stir together wet ingredients and put it in bread machine. Add the dry. Set

machine to “dough” cycle, one rise only. “Help” the machine mix with a

rubber scraper, adding any water needed 1 TBS at a time. It really makes a

difference.

 

 

 

When its risen, bake it for 1 hour 10 minutes. I have the Breadman Ultimate

Bread Machine TR2200C and it does all those things. There are many others

that do as well.

 

 

 

I’ve used honey for the sugar and it’s turned out fine..depends on if my

vegan girl will be eating it or not :-)

 

 

 

 

 

HTH,

 

 

 

Lisa

 

 

 

 

 

Chris and Lisa Watson

 

2402 Retherford Road

 

Norwood, MO 65717

 

Home: 417.746.4937

 

Lisa's Cell: 417.531.0377

 

Chris' Cell: 417.531.0204

 

email: watson

 

 

 

On Behalf Of Shelly Eades

Thursday, October 20, 2005 17:58

 

RE: Brand new here -- need protein ideas

for baking (long)

 

 

 

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]

Umm, instead of flax goo (lol) why not try using a fruit puree that is naturally

a binder (banana, squash, pumpkin, green peas, etc.)

 

BL

 

I do use the bean flour (Bob's Red Mill.contains garbanzo, fava, um.tapioca

and potato, I think. Mostly beans) for my everyday bread.

 

 

[Guest guest]

Thanks everyone for your recipes and ideas. Pumpkin... hmm. Haven't

tried that in a while. It just might work. I use bean flour quite

regularly, it is wonderful stuff. Always looking for more bean flour

recipes!

 

again, thanks

Rene

[Guest guest]

Thanks.didn't think of that at all :-) I'll give it a try for my challah

tonight.

 

 

 

Lisa

 

 

 

 

 

Umm, instead of flax goo (lol) why not try using a fruit puree that is

naturally a binder (banana, squash, pumpkin, green peas, etc.)

 

BL

 

 

 

_____