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ANIDUCK's Photo ANIDUCK Posts: 10,847
7/21/10 12:52 A

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emoticon That's how I learned! Save the mixing for devil's food cakes and the kneading for yeast breads

Hospitals are terrific for traumatic care; for acute care. They do a really, really good job in saving lives when it’s a sudden bleeding emergency. But in terms of chronic care, they’re terrible; (that is) in terms of the illnesses that most people have, endure, that cost the most money, that last the longest and ultimately die from. -Dr. Andrew Saul


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RONIJHAM's Photo RONIJHAM Posts: 1,591
7/20/10 8:14 P

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ANI, LOL! I did that with a loaf of banana bread one time! I decided to try mixing it in my new kitchen aid stand mixer.... BIG MISTAKE! It was the most scrunched up rubbery bread I ever have had in my life!

~Roni J~ NH
BLC 25 ~ Hot Mocha Maniacs







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ANIDUCK's Photo ANIDUCK Posts: 10,847
7/20/10 6:52 P

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Sure, use another 1/2 C. of whole wheat flour. Amaranth flour is just ground up amaranth seeds which will give the bread a little bit of different nutrients and a flavor edge that you probably wouldn't even notice unless you are looking for it.

And also, you really don't have to stick to Tosca's recipes to make really "clean" applesauce banana bread. I don't know what Tosca is saying about her recipe that makes it so "clean". You can type in "banana applesauce bread" in Google and you will get a boatload of recipes. You can substitute egg whites for whole eggs if you are into that (which I am definitely NOT) and wanting to cut calories.

Unsolicited advice on making quick breads:
Wet ingredients in large bowl; mix well. Dry ingredients in another bowl; mix well. Blend dry ingredients (by hand) into wet ingredients mixing only enough to barely blend. Don't over-mix or you will lose the tender crumb. You will get a rubbery texture instead.
Class dismissed.

Hospitals are terrific for traumatic care; for acute care. They do a really, really good job in saving lives when it’s a sudden bleeding emergency. But in terms of chronic care, they’re terrible; (that is) in terms of the illnesses that most people have, endure, that cost the most money, that last the longest and ultimately die from. -Dr. Andrew Saul


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BESQUIVEL's Photo BESQUIVEL Posts: 144
7/20/10 3:52 P

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lol, I went back and found the recipe that had all those flours in it and it was for Ezekial bread for the bread machine...it's in Tosca's Eat Clean Diet Cookbook, so that makes sense why it would have so many! Here's another though for her Banana applesauce bread...it has 1c all purpose flour, 1/2 c whole wheat flour, and 1/2 c amaranth flour or flour of your choice...well I don't have amaranth flour, so I could just use the whole wheat flour again? ... I'm just not used to baking with so many different kinds of flours!

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ANIDUCK's Photo ANIDUCK Posts: 10,847
7/20/10 2:13 P

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There SURE ARE!!
I'm an old bat who has been cookin' up healthy, whole foods for over 50 years My momma started me and then I continued the tradition by being a granola crunching hippy back in the 60s.

But there is so, so much more information coming at us all the time especially about health and nutrition that to tell the truth, I can't keep up with it any more. I leave that to you younger people.

HOWEVER, (there she goes) I am totally unimpressed with most all the new fangled diets, books and the FDAs instructions on what we should eat. BAH!!

Whole, fresh, sustainable; that's what I believe is right and good. It always comes back to that when we get tired of all the new faddish blather.

(she should stop now while she's still behind!)
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Hospitals are terrific for traumatic care; for acute care. They do a really, really good job in saving lives when it’s a sudden bleeding emergency. But in terms of chronic care, they’re terrible; (that is) in terms of the illnesses that most people have, endure, that cost the most money, that last the longest and ultimately die from. -Dr. Andrew Saul


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SILVERUNICORN15's Photo SILVERUNICORN15 Posts: 1,793
7/20/10 1:46 P

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ANI, are there any questions you don't have answers to?
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They can't read or write but they sure can multiply. Please spay or neuter your pets.

Live your life in such a way that when your feet hit the floor in the morning, Satan shudders & says...
"Oh no....she's awake!!"


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ANIDUCK's Photo ANIDUCK Posts: 10,847
7/20/10 12:36 P

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Those different flours are mostly there for nutritional variety. There will be different flavor and textural considerations there too but I don't think that is the main motivation for those ingredients. However, not all flours will act the same in a recipe. So if you leave out the flours that have a bit of gluten in them then (like wheat, spelt and rye) you will have to add something (or a little bit more of "something") to help give rise to a cake or bread or muffin or some other baked thing.

Actually, I have a lot more types of flours in my freezer than that!! Too many in fact and I need to get busy using them up!

My suggestion to you is that if you want to bake something with all whole wheat flour then find another recipe like the one you have. Because, as I mentioned above, if the recipe calls for all those flours that don't have gluten then it will call for adjustments and additions to make that recipe work. But whole wheat won't need those adjustments...depending on what you are making.

What are you making that has all those different flours in it?? Let's fix that recipe OR, let's experiment with a little bit of those "new" flours.
You can do it?

Hospitals are terrific for traumatic care; for acute care. They do a really, really good job in saving lives when it’s a sudden bleeding emergency. But in terms of chronic care, they’re terrible; (that is) in terms of the illnesses that most people have, endure, that cost the most money, that last the longest and ultimately die from. -Dr. Andrew Saul


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BESQUIVEL's Photo BESQUIVEL Posts: 144
7/20/10 9:44 A

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I think my question now is more of...when you're following a recip and it says 1/4 c spelt, 1/4 c amaranth, 1/4 c lentil 1/4 c rye...etc...there are so many different flours in one recipe, is that just for variety or are they truely all needed, couldn't I just put in 2c whole wheat flour? ....Who on earth has 6 or 7 different flours in their pantry at one time, I for one do not have room for more than one or two! ...but anyway, what do you think?

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ANIDUCK's Photo ANIDUCK Posts: 10,847
7/19/10 11:28 P

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CARBOHOLIC08, I lived for years in the high mountain areas of Colorado and did a lot of baking anywhere from 5,000 ft to 10,000 ft. I did find that you have to make adjustments in leavenings because of the lower air pressure up high but other than that I didn't have any problems baking. What sorts of problems are you having? Maybe I can offer suggestions.

Hospitals are terrific for traumatic care; for acute care. They do a really, really good job in saving lives when it’s a sudden bleeding emergency. But in terms of chronic care, they’re terrible; (that is) in terms of the illnesses that most people have, endure, that cost the most money, that last the longest and ultimately die from. -Dr. Andrew Saul


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ANIDUCK's Photo ANIDUCK Posts: 10,847
7/19/10 11:18 P

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Looks like we need a little lesson on flours. There are a lot of different kinds and their names can make the whole thing confusing.

Names like "Spelt", "Wheat", "White Wheat", or "Rice" only refer to the grain itself; NOT to how it's prepared for you. Preparation by manufacturer is EVERYTHING.

There is a fairly new product on the grocer's shelf called "White Whole Wheat". That means that the grain itself has been grown to actually be white in color. Well, it's not pure white but it's very light colored and even lighter in texture than a more common wheat grain. I don't know if it is nutritionally the same as other whole grain

These grains are then milled in different ways.

If the package says "Whole" then the whole grain has been ground up into flour and you get all the parts of the wheat (bran, starch, germ)

If the package doesn't say "whole"; if it just says "all-purpose" or just "wheat" or just "spelt" then it isn't a whole grain flour; some parts have been sifted out making the flour lighter in texture and inferior in nutrients.

There's a lot more to grains and flours but I don't want to overwhelm anybody.

Just make sure to pay attention to what the labels say. If you have other questions about the different flours used for different things (pasta, bread, pastries, cakes) post your questions here or send me a sparkmessage. Maybe I can help you.

And yes, CARBOHOLIC08 is right. Some flours have been bleached (yuck!) and some will say "unbleached" (that's a little better). However, even unbleached flour is a refined, non-whole grain product. Sometimes we want a white flour for something special where we don't want the taste and texture of a whole grain. But, as I said before, you will be sacrificing nutrition. Heck, if you are making that occasional treat then I say a little white flour won't kill you. It is best to keep to organic and unbleached when you make that treat to keep it as clean as possible.

Edited by: ANIDUCK at: 7/19/2010 (23:24)
Hospitals are terrific for traumatic care; for acute care. They do a really, really good job in saving lives when it’s a sudden bleeding emergency. But in terms of chronic care, they’re terrible; (that is) in terms of the illnesses that most people have, endure, that cost the most money, that last the longest and ultimately die from. -Dr. Andrew Saul


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ADAPTABLE_ELLEN's Photo ADAPTABLE_ELLEN Posts: 6,710
7/19/10 6:48 P

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Unbleached is regular old white flour that hasn't been bleached, so yes you can use it like white flour because it is white flour. I've found that substituting all whole grain wheat flour for recipes that call for part white or unbleached flour usually doesn't work very well. But then, I live at 5,000' so lots of recipes don't turn out well. For things like pancakes, I've substituted whole wheat pastry flour with pretty good success.

Remember, nobody can go back to the very beginning and make a brand new start, but anyone can start here and make a brand new end.

There's a difference between interest and commitment. When you're interested in doing something, you do it only when it's convenient. When you're committed to something, you accept no excuses; only results."

Ellen


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BESQUIVEL's Photo BESQUIVEL Posts: 144
7/19/10 6:36 P

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After I read The Eat Clean Diet Recharged, I threw out my white flour..went to the store and bought whole wheat flour...looked at Tosca's recipes and realized she uses every flour except that! So then I bought some unbleached wheat flour...not real sure what the differences are, but anyway..in recipes that call for different flours like spelt,can I just use all Whole grain or do I really need three or four different flours in baking? Could I just use the unbleached just like I used to use the white? I'm a little confused with all this. Help

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