Text 3407, 104 rader
Skriven 2013-08-11 23:38:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JANIS KRACHT
Ärende: Gluten 990
==================
 JK> I thought the reports about the change to farm grown wheat over the
 JK> years was really interesting as well.  IIRC, it had to do with a change
 JK> in the wheat we eat today, since the wheat of today contains more
 JK> gliadin. 

So an increase in glutens in general, or does the increased
gliadin go with a decrease in other kinds of gluten?

 > the amount of gluten to be allowed is the same as the amount
 > of rodent poop that is allowed, which they claim is the lowest
 > practical amount that the industry can guarantee. Not saying
 > this is the ideal situation, just that it's the situation as
 > exists.
 JK> True, wind blows wheat particles around I suppose (g). Rodent poop..
 JK> yuck, but yeah there's that as well :)

Unfortunately, the cost of assuring pure purity would mean
that food would go out of our price range.

 JK> I have another package of duck breasts here :)

Mmmm.

Here at Helen's, there's a lot of uneaten food, as she hasn't
been in the eating mood, and people have been taking meals
where they can. Right after I got here, they went to Kam Man
Market to get cool stuff to experiment with, and one of the
things was 2 lb of whole shrimp, which as it was raw and fresh
had to be cooked, so Sasha boiled them up. Today I breaded the
heads and fried them up. Delicious. Helen actually ate two
of them, in addition to a cup of noodles tossed with cottage
cheese and an egg with mayonnaise. Getting back to normal and
shaking the effects of abdominal surgery and its anesthesia is
going to take a while, but I was pleased to see her eat.

The heads are just so much more delicious than just the shells.

---------- Recipe via Meal-Master (tm) v7.05

      Title: Truly Yeast Bread (gluten Free)
 Categories: Celiac, Breads
   Servings:  6

      3 c  GF Flour Mix (recipe              1/2 c  Lukewarm water
           -follows)                       1 1/2    Yeast cakes, or 1 1/2
    1/4 c  Sugar                                    -tablespoons yeast granules
  3 1/2 ts Xanthan gum                       1/4 c  Shortening
    2/3 c  Dry milk powder                 1 1/4 c  Water
  1 1/2 ts Salt                                1 ts Vinegar
      2 ts Sugar                               3    Eggs

  It is not easy to turn out a yeast bread recipe without wheat that smells,
  slices and tastes like wheat bread. This recipe is adapted from the
  nutrition dept. of the Univ. of Washington School of Medicine.

  Combine flour, sugar, xanthan gum, milk powder, and salt in bowl of heavy
  duty mixer.  Use your strongest beaters.

  Dissolve the 2 teaspoons of sugar in the 1/2 cup of lukewarm water and mix
  in the yeast.  Set aside while you combine the shortening and 1 1/4 cups
  water in saucepan and heat until shortening melts.

  Turn mixer on low.  Blend dry ingredients and slowly add shortening and
  water mixture and the vinegar. Blend, then add the eggs. This mixture
  should feel slightly warm.

  Pour the yeast mixture into the ingredients in the bowl and beat at highest
  speed for 2 minutes.

  Place mixing bowl in a warm place, cover with plastic wrap and a towel, and
  let the dough rise approximately 1 to 1 1/2 hours or until doubled. Return
  to mixer and beat on high for 3 minutes. Spoon the dough into 3 small (2
  1/2" x 5") greased loaf pans or 1 large one. Use muffin tins and bake any
  remaining as small rolls. Or make all rolls (approximately 18).

  Let rise until the dough is slightly above the top of pan. Bake in
  preheated 400 degree oven for 10 minutes. Place foil over bread and bake
  large loaves 50 minutes longer, small loaves slightly less time, and rolls
  about 25 minutes.

  NOTES:  The dough texture will seem more like cookie dough than bread
  dough, so don't be alarmed.  Bread is better when baked in small loaf pans
  and delicious in rolls. I have successfully doubled the recipe to turn out
  2 large loaves plus 18 rolls in the muffin tins or 3 small 2 1/2" x 5"
  loaves plus 24 rolls.  This bread freezes well. For convenience, slice
  before freezing. This bread may be made with either brown or white rice
  flour in the GF flour mix.

  GF flour mix:    2  parts white rice flour 2/3 part potato starch flour 1/3
  part tapioca flour

  Source:  The Gluten-Free Gourmet by Bette Hagman

  NOTE:  The book says xanthan gum is necessary for all yeast recipes to help
  make the breads springy and chewy. It helps to replace the gluten the rice
  and potato flours lack.

  Posted by Patty Smith.

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