Guest guest Posted November 18, 2005 Report Share Posted November 18, 2005 >>>>Yeast is a trial. I am sure these flakes are available but 'I have never looked in the right place'. Hey! I must look! Hi Chris I found the Engevita yeast flakes mentioned by Amy at my local health food store. They cost £2.09 for a fairly large container. They are a bit too " meaty " for my taste but I shall disguise them in soups. I have not found any gluten powder so you may need to order that online. Good luck with the recipe. Christie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 18, 2005 Report Share Posted November 18, 2005 Hi Christie How kind of you to reply and to continue to think of the problem. I have traced several shops which may help though, as you point out, the gluten is probably going to be the problem. I have considered the yeast flakes and looking back through the history of the recipe and usage I can only think that the flakes provide a nutty texture/taste and some buoyancy so that digestion is not a complete nightmare. Yeast is yeast...though I accept some reverence! I have in mind to try a smaller proportion of ground yeast to give some aeration but not too much 'rising'. The kneading certainly is said to add texture and helps the gluten to convert. I beleive the gluten gives protein without carbohydrate in which case a whole wheat 'heavy' flour will do to try as long as the carbohydrate value is considered. The 'flour' is a problem. I will search in the morning. I thank you very much for your help and direction and I will let you know how things proceed. Mamamia is it cold? Best wishes...and thank you Chris christieoconnor <christie0131 wrote: >>>>Yeast is a trial. I am sure these flakes are available but 'I have never looked in the right place'. Hey! I must look! Hi Chris I found the Engevita yeast flakes mentioned by Amy at my local health food store. They cost £2.09 for a fairly large container. They are a bit too " meaty " for my taste but I shall disguise them in soups. I have not found any gluten powder so you may need to order that online. Good luck with the recipe. Christie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 18, 2005 Report Share Posted November 18, 2005 > I have considered the yeast flakes and looking back through the > history of the recipe and usage I can only think that the flakes > provide a nutty texture/taste and some buoyancy so that digestion is > not a complete nightmare. Yeast is yeast...though I accept some > reverence! I have in mind to try a smaller proportion of ground > yeast to give some aeration but not too much 'rising'. Hmmm... not to be mean... but yeast ain't yeast... no rising at all with nut. yeast. I think a better substitute would be Marmite, if you reall can't find the Engevite stuff... > The kneading certainly is said to add texture and helps the gluten > to convert. I beleive the gluten gives protein without carbohydrate > in which case a whole wheat 'heavy' flour will do to try as long as > the carbohydrate value is considered. If you use whole wheat flour, you just have to rinse and rinse in water while kneading... harder to do in a bread machine than by hand in the sink. Rinsing washes aways the carb. portion and you are left with the gluten. This is actually the traditional way to make it. > I will search in the morning. Good luck! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 18, 2005 Report Share Posted November 18, 2005 Engevita is nutritional yeast as opposed to the kind of yeast you make bread with. The taste is like a very mild version of marmite so I would think that a small amount of marmite would do. Christie Quote Link to comment Share on other sites More sharing options...
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