r@> From: Ruth Greenwood <rgreenwo@indiana.edu>
r@> gluten? I don't mind wheat flour, but since my husband is allergic to
r@> gluten, I don't want our daughter to have more gluten than that found
Ruth,
I have several gluten-free recipes, and some info on a gluten-free list
that may help you:
If you find someone that is gluten intolerant we'd love to have them join
the mailing list. It is at <listserv@sjuvm.stjohns.edu>. To join, send a
message to the listserver with SUB CELIAC yourfirstname yourlastname in the
body of the message.
- ------------------------------
a@> From: ATMCDANIEL@ALPHA.NLU.EDU
a@> Subject: Yeast Biscuits in Bread Machine??
a@> I still have not received any recipes for the above...so, if everyone
a@> thinks someonelse has sent me one...wrong!! Please send if you have one.
a@> I have one that is not for the bread machine but I had to reduce the
a@> incredients and it just didn't work out!!!
Nell,
Not sure exactly what you're looking for - here are a bunch of rolls, etc.
for the bread machine.
Bobbi
z@fybits.com
MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Dinner Rolls
Categories: Machine, Rolls, Dough
Yield: 12 servings
1 c Water; warm
1 Egg
3 tb Vegetable oil
3 tb Sugar
1 ts Salt
2 c Bread flour
1 c Multi-grain flour
1/3 c Dry milk powder
2 ts Active dry yeast
Recipe by: The Bread Machine Cookbook V - ISBN 1-55867-093-9 Upon
completion of the dough cycle, remove dough and form rolls, place on a
greased baking sheet, cover with a towel and let rise in a warm,
draft-free location for 30 to 40 mins. Bake in a preheated 400° oven
for 15 to 18 mins.
NOTES : Make your own multi-grain flour blend or buy a blend from a
health food store or mail order catalog.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Hard Rolls
Categories: Machine, Rolls, Dough
Yield: 12 servings
1 1/4 c Water; warm
1 Egg white
1 tb Vegetable oil
1 tb Sugar
1 1/2 ts Salt
3 c Bread flour (up to 3 1/2 cup
2 ts Active dry yeast
Recipe by: The Bread Machine Cookbook V - ISBN 1-55867-093-9 Upon
completion of the dough cycle, remove dough. Form rolls, place on a
greased baking sheet, cover with a towel and let rise in a warm,
draft-free location for 30 to 40 mins. Bake in a preheated 400° oven
for 12 to 15 mins.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Mom's Bread Rolls for the Bm
Categories: Rolls, Machine, Dough
Yield: 24 servings
* JAN CARGILL ** VHPK03A
2/3 c Milk
2/3 c Water
1 1/3 tb Sugar
1/2 tb Salt
1 tb Shortening
1 pk Yeast or 1 env. dry yeast
3 c Flour
Dissolve yeast in a 1/4 cup of lukewarm water. Combine
milk,water,sugar ,salt and shortening. Stir until dissolved and
lukewarm. Add yeast (dissolved in water). Sift flower (about 6 cups)
only enough so you can knead it-(so it wont stick to fingers) for 10
Min.. Place in greased bowl and let rise (warm room) 1 1/2 hrs. (or
until doubled in bulk) Punch down with knife and let rise again 1/2
hr. .Cut up in small pieces and roll around in hands and place in tin
. (To form a small ball). Let rise for 1 1/4 hrs. (Put dough on
floured board to work with). Bake in oven for 30 to 40 min at 350
degrees. Recipe from Marion Cargill of Island Pond, Vermont
The ingredient amounts have been adjusted for the BREAD MACHINE.
You will need to follow your bread machine directions for making the
bread. The above directions are for BY HAND bread making only.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Tea Scones
Categories: Diabetic, Fruits, Scones, Machine, Dough
Yield: 8 servings
MMMMM----------------------BASIC TEA SCONES---------------------------
1 c Flour;
1 ts Baking powder;
1/4 ts Salt
1 tb Sugar Replacement;
1/4 c Margarine; cold
1 Egg
1/4 c Evaporated milk;
-freeze the rest
Stir one of the following
Into the flour mixture for
Tea Scones listed below
MMMMM------------------------DRIED APPLE-----------------------------
8 Chopped apple halves;
Food Exchange 1 STRACH/BREAD
1/4 FRUIT CAL: 44
MMMMM-----------------------DRIED APRICOT----------------------------
8 Chopped apricot halves;
Food Exchange 1 STARCH/BREAD
1 1/4 FRUIT CAL: 44
MMMMM-------------------------CRANBERRY------------------------------
1/4 c Cranberry; chopped
Food Exchange 1 STARCH/BREAD
CAL: 34
MMMMM---------------------------DATES--------------------------------
8 Chopped dates;
Food Exchange 1 STARCH/BREAD
1/2 FRUIT CAL:54
MMMMM---------------------------LEMON--------------------------------
1 tb Lemon peel;
Food Exchange:1 STARCH/BREAD
CAL: 34
MMMMM---------------------------ORANGE--------------------------------
1 1/2 tb Orange peel; grated
Food Exchange 1 STARCH/BREAD
CAL: 34
MMMMM-----------------------DRIED PEACHES----------------------------
8 Chopped peaches halves;
Food Exchange 1 FRUIT
1/2 STARCH/BREAD CAl: 44
MMMMM--------------------------RAISINS-------------------------------
4 tb Raisins;
Food Exchange 1 STARCH/BREAD
1/4 FRUIT CAL: 44
Sift flour, baking powder, salt and sugar replacement. Cut in cold
margarine as for pie crust. Beat egg and evaporated milk together
thoroughly; into flour mixture. Knead gently on lightly floured
board. Divide the dough in half; roll each half into a circles. Cut
the into quarters. Place on lightly greased cookie sheet. Brush
tops with milk. Bake at 450f for 15 minutes or until done Food
Exchange per serving of Basic Tea Scones: 1 STARCH/BREAD EXCHANGE
CAL: 34
Source: The Complete Diabetic Cookbook by Mary Jane Finsand Brought
to you and yours via Nancy O'Brion and her Meal-Master
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Scottish Scones
Categories: Diabetic, Scones, Machine, Dough
Yield: 16 sweet ones
1 c Unbleached a-p flour;*
-*a-p=all-purpose flour
1 c Whole-wheat flour;
1 ts Baking powder;
1/2 ts Salt;
4 tb Whipped butter;
-(not me!! not on your life)
1 c Buttermilk;
1/2 c Golden raisins;
Preheat oven to 400 degrees. Coat a baking sheet with non-stick
cooking spray. In a medium-size bowl, sift dry ingredients together.
Add butter, mixing into flour with your fingers. Add buttermilk and
knead to a soft dough. Knead in raisins. On a floured board, roll
out dough to 1/2" thick. Cut in 16 rounds. Place on a baking sheet
and bake 15 to 20 minutes, until golden. Makes 16 scones. Food
Exchanges per serving: 1 STARCH/BREAD EXCHANGE; CAL: 97; CHO:7mg;
CAR: 3g; SOD: 3g; FAT: 3g;(If I gave the break down of the fat, I
would be to pooped to pop)
Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you
and your via Nancy O'Brion and her Meal-Master
MMMMM