Date: Sat, 16 Dec 2000 01:04:54 -0800 (PST) -------------- BEGIN bread-bakers.v100.n078 -------------- 001 - TheGuamTarheels@webtv.net - Here's a good site... 002 - LtMagic777@aol.com - request for cranberry bread without orange 003 - "Carolyn Hollenbeck" Subject: pullman Date: Mon, 11 Dec 2000 21:01:01 -0500 Hi Justin: Pullman bread pans are available from The Baker's Catalogue in Norwich, Vermont. You can reach them at www.KingArthurFlour.com. The pullman pan (pain de mie) is product # 5712. Check out the web site. Carolyn Hollenbeck --------------- MESSAGE bread-bakers.v100.n078.4 --------------- From: Susan Thomas Subject: reply to Suzie, message v100.n077.5 Date: Sun, 10 Dec 2000 08:52:40 -0800 Suzie, you asked about barley flour. I've used it for years, but never in the ratio you gave. (The way I use it is much closer to 1:1.) It's a great substitute for wheat flour in muffins and cookies. I've used it in combination with other flours in yeast breads, also. Susan in Oregon -- Susan & Jimj Thomas susanth@pacinfo.com --------------- MESSAGE bread-bakers.v100.n078.5 --------------- From: SloSherri@aol.com Subject: Oven ranges Date: Sun, 10 Dec 2000 16:36:31 EST <> Bev, nobody told me I needed any kind of ventilation at all with the Viking, and I only have a microwave with a fan over the range. Should I be looking into it?? YIKES! Sherri --------------- MESSAGE bread-bakers.v100.n078.6 --------------- From: Paul Wascher Subject: Whole Wheat Pizza Date: Thu, 14 Dec 2000 20:27:44 -0500 For: BILLPOTE@aol.com who was looking for Whole Wheat Pizza dough recpie. I forget what book this came from , but I have used about 1/4 - 1/3 of a cup of yellow corn meal in the pizza dough for years. I like crunchy taste and texture it gives the pizza dough. I have never tried this with whole wheat dough, but I would expect it would work. Just replace some of the white flour with corn meal -- and play with it until you like the texture. pwascher@mediaone.net --------------- MESSAGE bread-bakers.v100.n078.7 --------------- From: "Joni Repasch" Subject: Re: Pullman Tins Date: Sun, 10 Dec 2000 00:15:49 -0800 > MESSAGE bread-bakers.v100.n077.1 > From: "Justin McAteer" > Subject: Where can I buy Pullman Tins? > Date: Tue, 05 Dec 2000 09:55:56 -0000 > I have never seen pullman tins in the UK. Does anyone know a source, > either here or by mail order? You can purchase these tins from King Arthur Flours at KingArthur-Flours.com, item number 5812 (Pain de Mie Pan,) 1 1/4 lb. for $45.50. You may find, however, that the shipping charge from Vermont, USA to the UK very expensive. --------------- MESSAGE bread-bakers.v100.n078.8 --------------- From: alexandra mahoney Subject: tasty stollen Date: Mon, 11 Dec 2000 21:05:28 -0500 (EST) This message is for Donald who asks for a Christmas stollen recipe. While I did not grow up eating a traditional stollen on Christmas morning, last Christmas I baked the recipe from King Arthur's web site (www.kingarthurflour.com) and heard many moans of ecstasy from members of my family who had. The recipe makes two loaves and contains golden raisins along with other dried fruits (I don't overload mine so as not to deter the fruitcake phobiacs). I am looking forward to baking them for Christmas brunch again this year. Alexandra Mahoney --------------- MESSAGE bread-bakers.v100.n078.9 --------------- From: Nifcon@aol.com Subject: Barley flour Date: Sun, 10 Dec 2000 09:02:08 EST Suzie I have used barley flour in bread, mixed with white bread flour. I found that it gave a delicious earthy flavour but the volume of the bread was lower and I found that 1 part in 8 of barley flour mixed with white flour gave a good flavour and did not reduce the volume very much (approx 10% less volume). I also found that the dough made with barley flour was more susceptible to over proofing and had 1 VERY flat loaf as a result so keep your eye on proving loaves. I've also had good results substituting barley flour for rye or oats in multigrain breads. John Wright Yorkshire, England --------------- MESSAGE bread-bakers.v100.n078.10 --------------- From: rls-1850@juno.com Subject: barley flour Date: Wed, 13 Dec 2000 15:50:16 -0600 Suzie, The Complete Book of Breads by Bernard Clayton, Jr. (Simon and Schuster, 1973 ed.) has three recipes featuring barley flour. One is a quick banana bread and also uses rice flour; another quick bread uses barley flour as the only flour and is flavored with orange juice and peel; the third is called Rieska and is a non-yeasted flat bread. Mr. Clayton says, "There is something velvety soft about barley flour..." and he says, too, "Rye flour ... can be substituted for barley with good results," so you might want to try using barley flour in place of rye flour in some of the recipes you already have. Hope this helps. - Ron --------------- MESSAGE bread-bakers.v100.n078.11 --------------- From: "Joni Repasch" Subject: Bread Slicer & Crumb Catcher Date: Sun, 10 Dec 2000 00:16:14 -0800 > MESSAGE bread-bakers.v100.n077.3 > From: "Anthony N. Geiger" > Subject: bread slicer & crumb catcher > Date: Fri, 08 Dec 2000 21:31:46 -0800 > Does anyone have a source for a bread slicer & crumb catcher? > We got it as a gift years ago with our bread machine and would like > to give one to someone else for Christmas. King Arthur Flours offers a "Slicing Guide" for breads that looks rather interesting. Unfortunately, it does not come with a crumb catcher. Online shopping: KingArthurFlour.com or call them at 1-800-827-6836. The item number for the bread slicer is 7114 Bread Slicing Guide, 2 1/2 lb. at $22.95 each. joni repasch --------------- MESSAGE bread-bakers.v100.n078.12 --------------- From: "Joni Repasch" Subject: Stollen Date: Sun, 10 Dec 2000 00:17:03 -0800 > MESSAGE bread-bakers.v100.n077.2 > From: Donald L Thacker > Subject: Stollen > Date: Sun, 3 Dec 2000 15:17:25 -0500 > Since Christmas baking time is here, I wonder if anyone has a recipe > for German Stollen. My Mom used to make one using butter, golden > raisins, etc. which was luscious. Thanks for the help. I am sure others on this list will have some wonderful recipes to offer you on your request for stollen. I don't have a recipe at the ready to share with you but I do have a cute story. Years ago, 1973, to be exact, I decided to make some Christmas breads. Where the recipe came from I'm not sure, but I made about 6 loaves and froze several of them for a rainy day. One day in February, or there about, my younger son, Jeffrey, age 8, came home from school. He asked, "Mom do we have anymore of that "losten bread." Kids do say the darnest things, don't they? joni repaschs --------------- MESSAGE bread-bakers.v100.n078.13 --------------- From: Larry Klevans Subject: Christmas Bread - Panettone Date: Mon, 11 Dec 2000 14:06:53 -0500 Panettone This is a bread machine recipe for traditional Italian fruit bread. It comes from the DAK gourmet Gazette. It works very well in the Breadman Ultimate Machine. 1 cup very warm water 5 Tablespoons of Sugar 5 Tablespoons of butter or margarine, softened or melted 3 Tablespoons non-fat dry milk 1/2 teaspoon salt 1/2 teaspoon vanilla 1/2 teaspoon almond extract 1 egg 3 cups of bread flour 1 package or 2-1/2 teaspoons regular yeast For Addition during the kneading: 2 Tablespoons pine nuts 3 tablespoons dried or candied fruit 1/2 cup raisins soaked in rum or water and well drained I use the 2.0 pound nut and fruit bread setting with a light crust. Also I load the pine nuts into the dispensing tray and push the "Extra" button to have the nut dispenser open. When the dispenser opens, about 8 minutes before the end of the kneading cycle, I add the candied fruit. Three minutes later I add the raisins. The bread comes out of the machine very soft and needs to cool on a rack for about 30 minutes. --------------- MESSAGE bread-bakers.v100.n078.14 --------------- From: "Peter and Susan Reinhart" Subject: To All Recipe Test Volunteers Date: Sun, 10 Dec 2000 09:43:32 -0500 To all who responded to my request for volunteer recipe testers, Wow! The response has been fabulous! We're at 20 volunteers and counting!! I am currently organizing all the names and trying to match you each with recipes in the categories you requested. I am also putting together a folder to mail to each of you. It will include a questionaire that I'll need you to fill out at the end, rating the recipe on both process, clarity of instruction, and final product. Expect to hear from me directly (not through this list) sometime just after Christmas. If there's anyone else still interested in being part of the test "beta" group (as one of you called it--I like that!) e-mail me and I'll get you on the list. Specify whether you prefer to try direct (straight dough, no preferment) bread, or indirect (preferment, sponge method) bread, rustic (wet dough) bread, or wild yeast (sourdough) bread. These will need to be made either by hand or in an electric mixer, but not a bread machine. Thanks you so much for your overwhelming enthusiasm. I'll be looking forward to sending you recipes soon. And thank you Reggie for creating this great Forum, which is now also such a perfect resource for authors. Regards to all, Peter New update -- Dec 12 --we're now up to over 70 volunteers to test recipes--fabulous and thanks!! It may take a little longer to get back to everyone personally but you will hear from me sometime before the year ends or shortly thereafter with recipes and response sheets. Have a wonderful holiday season!! Peter --------------- MESSAGE bread-bakers.v100.n078.15 --------------- From: rls-1850@juno.com Subject: Birnenwecken Date: Mon, 11 Dec 2000 22:50:32 -0600 Peggy, perhaps this recipe is similar to what you're after. It's from _Breads of the World_ by Mariana Honig (Chelsea House / Berkley, 1977). Ms. Honig groups the recipes in her book by country and enters this one under Switzerland. - Ron BIRNENWECKEN Pear Bread Do not serve this bread fresh. It tastes best when it is a few days old. You might experiment by using mixed dried fruit instead of just dried pears. Yield: 1 large bread. Can be frozen. Dough: 1 envelope yeast 1/4 cup lukewarm water 1/2 cup sugar 1/2 cup milk 1/2 stick butter 1 tsp. salt 1 egg, slightly beaten 4 to 4 1/2 cups flour Filling: 1 pound dried pears (about 4 cups) 1 cup raisins 1/2 cup chopped walnuts Grated rind and juice of 1 lemon 1/2 tsp. nutmeg 1/2 tsp. cinnamon 3/4 cup sugar 1/2 cup kirsch Preheat the oven to 350F. Proof the yeast in the lukewarm water with the sugar. Scald the milk and stir in the butter to melt. Let stand until lukewarm. Add the milk-and-butter to the yeast sponge; then add the salt and the egg and stir in the flour, cup by cup. Place the dough on a lightly floured work surface and knead until elastic and smooth but still soft. Place the dough in a large buttered bowl, cover with a towel and let stand in a warm place for about 1 hour or until doubled in bulk. Meanwhile, place the dried pears in a saucepan, cover with water and bring to a boil; then lower the heat and simmer for about 20 minutes or until the pears are softened. Pour the water off and put the pears and the raisins through the coarse blade on a meat grinder, or blend in a blender. Stir in the walnuts, grated lemon rind and juice, the spices, sugar and kirsch. Stir until you have a smooth paste. Now, with a rolling pin, roll out the dough on your work surface until it is about 18 long on each side, forming a square. Spread the fruit paste as evenly as you can on top and roll up, jelly-roll fashion. Place the roll on a buttered baking sheet, cover with a towel and let stand in a warm place for about 1 hour or until doubled in size. Bake until golden, about 45 to 50 minutes. Cool on a rack. Wait at least 1 day before slicing. --------------- MESSAGE bread-bakers.v100.n078.16 --------------- From: rls-1850@juno.com Subject: Date: Wed, 13 Dec 2000 16:16:34 -0600 Donald, you asked for a stollen recipe. There are lots of recipes for this. Here's one, from The Spice Cookbook by Avanelle Day and Lillie Stuckey (David White Company, 1964). - Ron STOLLEN 2 envelopes active dry yeast 1/2 cup warm water (110 to 115F.) 2 teaspoons sugar 1 cup scalded milk 1/2 cup sugar 1/2 cup (1 stick) soft butter or margarine 2 large eggs 6 cups sifted all-purpose flour 1 1/2 teaspoons salt 1 1/2 teaspoons ground nutmeg 2 teaspoons grated lemon rind 1 1/2 cups seedless raisins 1 1/3 cups chopped almonds 1/4 cup (1/2 stick) butter or margarine, melted 1/4 cup sugar 1/2 teaspoon ground cinnamon 2 cups sifted confectioners' sugar 3 tablespoons water Place the first 3 ingredients in a mixing bowl large enough for mixing the dough. Let stand until yeast softens. Cool milk to lukewarm and add to yeast along with the 1/2 cup sugar and butter or margarine. Mix well. Beat in eggs. Stir in 3 cups of the flour, together with the salt, nutmeg, and lemon rind. Beat until batter drops in sheets from the spoon. Stir in remaining flour, raisins, and 1 cup of the almonds. Turn onto a lightly floured board. Knead until dough is smooth and satiny. Put dough into a greased bowl, turning to bring the greased side to the top. Cover and let rise in a warm place (80 to 85F.) 1 hour or until dough has doubled in size. Punch down dough. Cover and let rest 10 minutes. Divide the dough in half. Roll each half into a rectangular sheet 1/2 inch thick and about 12 inches long. Brush each with melted butter or margarine. Mix the 1/4 cup sugar with the cinnamon and sprinkle it, together with the remaining almonds, over the dough. Fold sides of each piece of dough to the middle and stretch to make long loaves, thick at the middle, narrow at the ends. Place each on a greased baking sheet. Brush tops with melted butter or margarine. Cover and let rise in a warm place (80 to 85F.) 45 minutes or until double in size. Bake in a preheated moderate oven (375F.) 20 minutes or until browned. Combine confectioners' sugar and water and spread over top of the warm loaves when they are placed on wire racks to cool. YIELD: 2 stollens --------------- MESSAGE bread-bakers.v100.n078.17 --------------- From: TheGuamTarheels@webtv.net (The Ol' Tarheel) Subject: A variation on Brother Juniper's Country Buttermilk Whole Wheat Date: Thu, 14 Dec 2000 12:13:44 -0500 (EST) Some years ago, I purchased Lee Bailey's California Wine Country Cooking cookbook. In it, I found a recipe from Brother Juniper's Bakery in Forestville, California. It is called Country Buttermilk Whole Wheat Bread and I have been making it "forever." Recently, I decided to add some ingredients to it and this is what I came up with. It makes wonderful toast. *** A Tarheel Baker's Variation on Brother Juniper's Country Buttermilk Whole Wheat Bread 2 cups unbleached all-purpose flour (preferably King Arthur) 2 cups bread flour (preferably KA) 2 cups whole wheat flour (preferably KA) 1 tablespoon sea salt 1/4 cup wheat bran 1/4 cup sunflower seeds 2 tablespoons ground flax seeds 3 tablespoons Lora Brody's dough enhancer 1/4 cup coarse ground corn meal 1 tablespoon instant yeast (I use Fermipan) 2 cups lukewarm water (with 3 tablespoons honey dissolved in it) 1 cup buttermilk, at room temperature Topping: 1 egg 1 cup water Poppy or sesame seeds (optional) Combine all dry ingredients in a large mixing bowl. Mix honey water and buttermilk. Add to the dry ingredients, mixing well with a wooden spoon. Turn out on a floured surface and knead for 8 to 10 minutes until it feels right. Form the dough into a ball, place it in a lightly oiled (I use canola) bowl, covered loosely with plastic wrap, and allow to rise at room temperature for about l-1/2 hours or until doubled. Punch it down and allow it to rise for another hour. Preheat your oven to 350F. Form the dough into two balls and then into loaves. Place the loaves in lightly oiled loaf pans and allow to rise, lightly covered with plastic wrap, until the dough crests above the pans, about 30 minutes. Whisk the egg with the water, then brush the tops of the loaves. Sprinkle on poppy or sesame seeds, if desired, and gently push them into the dough. Bake for about 45 minutes until golden and the internal temperaturer (taken with an instant thermometer) has reached 185 to 190F. Allow to cool at least 45 minutes before slicing. Makes two loaves. Note: With all the "good stuff" in this bread, it is imperative that you use Lora's Dough Enhancer (or a similar product - if you can find one). Merry Christmas from Bob the Tarheel Baker --------------- MESSAGE bread-bakers.v100.n078.18 --------------- From: Paul and Ruth Provance Subject: Dresden Stollen Date: Sat, 09 Dec 2000 22:37:41 -0500 I make this one every year. I find that the Fermipan Brown yeast that we can get from King Arthur is a great help with this bread. I plan to bake it next weekend. <>< ><> <>< ><> <>< ><> <>< ><> <>< ><> <>< ><> <>< ><> ><> ><> <>< ><> STOLLEN From the Betty Crocker International Cookbook, Random House, copyright 1980 German Christmas Bread (Stollen) The Germans have many recipes for Stollen; this one, from Dresden, contains fruit, nuts and rum or brandy, and is one of the best-known of Germany's Stollen recipes. 2 stollens _____________________________________________________ 1/2 cup diced citron 1/2 cup raisins 1/4 cup candied diced orange peel 1/4 cup brandy or rum 1 package active dry yeast 1/4 cup warm water (105 to 115 degrees F) 1/2 cup lukewarm milk (scalded, then cooled) 1/2 cup margarine or butter, softened 1/2 cup granulated sugar 1/2 teaspoon salt 1/4 teaspoon ground nutmeg 3 eggs 4 to 4 1/2 cups all-purpose flour 1/2 cup chopped blanched almonds 1 tablespoon finely shredded lemon peel 2 tablespoons margarine or butter, melted Powdered sugar Mix citron, raisins, orange peel and brandy; let stand at least 1 hour. Drain; reserve brandy. Dissolve yeast in warm water in large bowl. Stir in reserved brandy, the milk, 1/2 cup margarine, the granulated sugar, salt, nutmeg, eggs and 2 cups of the flour. Beat until smooth. Stir in brandied fruit mixture, almonds, lemon peel and enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up . Cover; let rise in warm place until double, about 1 1/2 hours. (Dough is ready if indentation remains when touched.) Punch down dough; divide into halves. Press 1 half into an oval, about 10 x 7 inches. Brush with melted margarine. Fold lengthwise in half; press folded edge firmly. Place stollen on greased cookie sheet. Repeat with remaining dough. cover; let rise until double, 45 to 60 minutes. Brush with melted margarine. Heat oven to 375F. Bake until golden brown, 20 to 25 minutes. Brush with melted margarine; sprinkle with powdered sugar. Notes from Ruth: This bread takes a long time to rise since it is so rich. I give it a lot more time than the recipe. Go shopping. If you are going to the trouble to make something special, use butter, not margarine. It's worth it. I skip the powdered sugar--too messy. --------------- MESSAGE bread-bakers.v100.n078.19 --------------- From: "Patrice Vogel" Subject: Christmas Stollen Date: Sun, 10 Dec 2000 15:30:48 -0800 Following is my recipe for Stollen perfected over the years to meet my Mother's high standard (she grew up with real Dresden Stollen). I go into mass production to make gifts for demanding friends and family each year, so the recipe is quite easy (for bread machine and hand kneading) and more healthful than some. Hope you enjoy it. Patrice Louise Improvisational Mother of Claire "Never put off until tomorrow what you can put off until the day after tomorrow." Stollen (for bread machine) Sponge: 1 cup bread flour 2 teaspoons instant yeast 1/2 cup water Dough: 1/4 cup butter 1 large egg 1/4 cup milk 1 tsp vanilla extract 1 tsp almond extract 1/4 tsp cardamom 2 cups bread flour 1/2 cup whole wheat flour 1/3 cup sugar 11/4 tsp salt 4 tsp instant yeast 1 Tbsp dough enhancer Filling: 1/2 cup golden raisins 1/4 cup rum 1/2 cup dried cherries 1/2 cup toasted slivered almonds 1/2 cup chopped dates 1/2 cup marzipan pieces (optional) Topping: 1 1/2 Tbsp melted butter powdered sugar Night before: Add sponge ingredients to bread machine pan. Program "Quick Dough" cycle. Turn off the machine after 10 minutes and let the sponge rest overnight. Soak dried fruit in rum. Next morning: Add dough ingredients to bread machine. Program "Dough" cycle. Remove completed dough to a lightly oiled surface. Knead in filling ingredients jelly roll style. Divide roll in half and shape each into an oval. Fold each almost in half, pinching the top into the bottom to seal. Cover with oiled plastic wrap and proof for 2 hours. Preheat oven to 360F. Bake 20-30 minutes. Tent with foil after 20 minutes if too brown (finished loaves should be golden). Brush with butter, allow to cool, then dust with powdered sugar. Stollen (by hand) Sponge: 1 cup bread flour 2 teaspoons instant yeast 1/2 cup water Dough: 1/4 cup butter 2 cups bread flour 1 large egg 1/2 cup whole wheat flour 1/4 cup milk 1/3 cup sugar 1 tsp vanilla extract 1 1/4 tsp salt 1 tsp almond extract 4 tsp instant yeast 1/4 tsp cardamom 1 Tbsp dough enhancer Filling: 1/2 cup golden raisins 1/4 cup rum 1/2 cup dried cherries 1/2 cup toasted slivered almonds 1/2 cup chopped dates 1/2 cup marzipan pieces (optional) Topping: 1 1/2 Tbsp melted butter powdered sugar Night before: Combine all sponge ingredients in a large bowl, stirring until smooth. Cover lightly and allow to rest overnight at room temperature. Stir fruit and rum together and store. Next morning: Add dough ingredients to the sponge. Stir to combine, then knead thoroughly until dough is smooth and supple. Place dough in a lightly oiled bowl, cover and proof 1 - 1 1/2 hours. Remove dough to a lightly oiled surface. Knead in filling ingredients jelly roll style. Divide roll in half and shape each into an oval. Fold each almost in half, pinching the top into the bottom to seal. Cover with oiled plastic wrap and proof for 2 hours. Preheat oven to 360F. Bake 20-30 minutes. Tent with foil after 20 minutes if too brown (finished loaves should be golden). Brush with butter and allow to cool, then dust with powdered sugar. --------------- MESSAGE bread-bakers.v100.n078.20 --------------- From: "Ellen C." Subject: Wheat-Free Rice Flour Muffins Date: Thu, 14 Dec 2000 10:24:42 -0500 A wheat free muffine recipe from Molli Katzen's upcoming new book, Sunlight Cafe. Ellen * Exported from MasterCook Mac * Wheat-Free Rice Flour Muffins Recipe By : Mollie Katzen's Sunlight Cafe Serving Size : 8 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Daily Bread Mailing List Wheat-Free Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Nonstick spray for the pan 1 cup rice flour 1/2 cup millet or barley flour 1/2 cup oat flour 1/2 teaspoon salt 1 teaspoon baking powder 3/4 cup milk (plain soy milk will also work) 1/4 cup pure maple syrup or light honey 1 large egg 1 teaspoon vanilla extract 4 tablespoons canola oil -- (1/2 stick) - or melted unsalted butter 1.Preheat the oven to 375F. Lightly spray 8 standard-sized muffin cups with nonstick spray. 2.Place the flours in a medium-sized bowl with the baking powder and salt. Stir until thoroughly combined. 3.Measure 3/4 cup milk into a 2-cup liquid measure, and measure in the maple syrup or honey. Add the egg and vanilla, and beat gently with a fork or a small whisk until well blended. 4.Slowly pour this mixture into the dry ingredients, along with the oil or melted butter. Using a spoon or a rubber spatula, stir from the bottom of the bowl until the dry ingredients are all moistened. Don't overmix; a few lumps are okay. 5.Spoon the batter into the prepared muffin cups. For smaller muffins, fill the cups about 4/5 of the way. For larger muffins, fill them even with the top of the pan. If you have extra batter, spray one or two additional muffin cups with nonstick spray, and put in as much batter as you have. 6.Bake in the center of the oven for to 20 to 25 minutes, or until lightly browned on top, and a toothpick inserted into the center comes out clean. Remove the pan from the oven, then remove the muffins from the pan and place them on a rack to cool. Wait at least 30 minutes before serving. (To reheat, don't try splitting and toasting these, as they are too crumbly. Better to just heat them, whole, in a toaster oven. ) 10 minutes to prepare; 20 to 25 minutes to bake Yield: About 8 medium-sized muffins - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 144 Calories; 8g Fat (49% calories from fat); 2g Protein; 16g Carbohydrate; 27mg Cholesterol; 186mg Sodium Food Exchanges: 1 Starch/Bread; 1 1/2 Fat NOTES : Just about any grain can be ground into flour, and each has its own distinct personality and flavor. You can buy many kinds of flour at natural foods stores, usually in 2-pound bags. Store them in an airtight container in a cool dry place--ideally the freezer--to keep the flour fresh. Most "alternative" (non-wheat) flours need to be combined with at least some wheat in order for the final product to hold together and feel good in the mouth. This is because wheat flour is the only kind that contains sufficient gluten-forming proteins to give coherent structure and texture to the result. That said, sometimes you can get away with leaving the wheat flour out--and I know this is important for those of you with wheat allergies. These wheat-free muffins are a case in point. They have a lovely flavor and a texture much more delicate and crumbly (almost powdery, in a nice kind of way) than "regular" muffins. --------------- END bread-bakers.v100.n078 --------------- Copyright (c) 1996-2001 Regina Dwork and Jeffrey Dwork All Rights Reserved