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BAILEYS7OF9's Photo BAILEYS7OF9 SparkPoints: (120,243)
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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: 39,288
3/28/10 9:31 P

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emoticon

Dorothy





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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: 7,256
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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