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BAILEYS7OF9's Photo BAILEYS7OF9 SparkPoints: (126,743)
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3/29/10 4:25 P

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emoticon Great article.

I saved as well.





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RODENTMAMA's Photo RODENTMAMA Posts: 697
3/29/10 8:09 A

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Oh, I posted a recipe on the Spark Recipes site for "coconut crunch muffins". It is a Robin Hood flour recipe I adapted. They were amazing even though they fell and my wheat eating boys even loved them. I'm sure RH would NOT be thrilled that I used alternative flours, soy milk and coconut oil instead of their margarine blends, oh well...my recipe now!

SW: 147 lbs CW: 133 lbs GW: 125 lbs

"What you think of me is none of MY business"



- E. Roosevelt


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DJ4HEALTH's Photo DJ4HEALTH Posts: 44,110
3/28/10 9:31 P

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emoticon

Dorothy

If you tell God no because He won't explain the reason He wants you to do something, you are actually hindering His blessing. But when you say yes to Him, all of heaven opens to pour out His goodness and reward your obedience. What matters more than material blessings are the things He is teaching us in our spirit.
Charles Stanley


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RODENTMAMA's Photo RODENTMAMA Posts: 697
3/28/10 9:02 P

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I know! I'm really excited. I've been making my own flour blends too, but I find that the behaviour of one flour is SO different then another! I used potato flour one time and didn't realize how much moisture it absorbed...whoo boy. I was adding more and more and more liquid to my biscuits so it almost doubled the volume!

I also read in the report about other flours like teff that I've not even heard of before. So nice to have a great resource.

A friend also told me that coconut flour behaves better if you add more eggs to your recipe (if the recipe calls for eggs!) I used some in a muffin recipe today and the muffins fell :( So next time I'll add an extra egg and I think I'll not open the oven after cooking. I'll let the muffins set up for 15 mins or so in the oven before I open the door. That was a hint for bread I read somewhere else.


SW: 147 lbs CW: 133 lbs GW: 125 lbs

"What you think of me is none of MY business"



- E. Roosevelt


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ILLINITEACHER52 Posts: 7,257
3/28/10 5:06 P

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Thanks! That was helpful. I have bought garbanzo bean flour and coconut flour but didn't know quite what to do with them. Now I have some ideas.

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OUTOFIDEAS's Photo OUTOFIDEAS Posts: 407
3/28/10 12:51 P

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Thanks so much! I've copied this thread into my files for future reference. Since I make my own flour blends, this will be helpful. There is info here that I wasn't aware of.

"Truth, and therefore, success, is generally found at the balance point between two opposing tensions." (D. L Veach, writer and artist)


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RODENTMAMA's Photo RODENTMAMA Posts: 697
3/28/10 10:37 A

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I just found this chart, it isn't exhaustive but does help me with attributes of some flours for baking. I thought I'd share because it might help others too.

www.celiac.com/gluten-free/topic/571
20
-the-flour-report-attributes-of-seveR>ral-gluten-free-flours/


I'm having fun playing with flours to see which work in which kinds of recipes.

SW: 147 lbs CW: 133 lbs GW: 125 lbs

"What you think of me is none of MY business"



- E. Roosevelt


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