Re: John DeCarlo's "Low Carbohydrate Breads" message, et.al
I too would be most interested in the possibility of substituting soy
flour for wheat flour. A friend of mine is allergic to either wheat
flour or the gluten in wheat flour and needs to find a substitute.
Since I like preparing breads for my friends this would be helpful to
know.
Gypsy, thanks for you submission of the Sally Lunn recipe. It's one of
my favorite breads and so few people make it anymore. Will try your
recipe soon and see how it compares with mine. If you should like to
try the one I've used for years let me know and I'll post it here.
Scully Maid: (Mary) -- Got a La Cloche for a Christmas present. Have
tried to recipes, the first of which was more successful than the
second. Do you notice that the dough tends to spread during rising,
making a rather flattish bread rather than high rising?
Hope all you bakers have a wonderful year 2000.
Joni Repasch, Arlington, VA.
From: "DeCarlo,John A." <jdecarlo@mitre.org>
Subject: Low carbohydrate breads
Date: Tue, 21 Dec 1999 07:58:51 -0500
Hello,
Forgive me if this is a common question.
For people on a low carbohydrate diet (Atkins, Protein Power, etc.), a
basic guideline is to give up bread. Bread tends to be mostly
carbohydrates and very little protein or fat in comparison.
However, I know that this varies. Soybeans are high in protein and soy
flour could be used to create reduced carbohydrate breads or muffins or
the like. Cheese, bacon, etc. could also help.
So, before I go too far in trying to figure this out on my own, I would
appreciate any information you can give me on this subject.
Thank you and enjoy the holidays.
--
John DeCarlo, The MITRE Corporation, My Views Are My Own
email: jdecarlo@mitre.org
voice: 703-883-7116
fax: 703-883-3383