Subj : Gluten was: Rhubarb Pie
To   : Ruth Haffly
From : Dave Drum
Date : Tue Jul 09 2024 06:41:00

-=> Ruth Haffly wrote to Dave Drum <=-

 DD> Thanks for that. It's a good day now since I've added to my store of
 DD> knowledge.

 RH> Glad to be able to help, probably enlightened some other folks here
 RH> also.

 DD> Question, would xanthan gum work where you have low gluten. I've been
 DD> doing a bunch of G-F recipes and they seem to use xanthan gum as a
 DD> sort of "binder" in place of the gluten.

 RH> You're talking 2 different ingredients/purposes there. Gluten is not a
 RH> binder; it helps the bread to rise/build structure. Xantan gum, AFAIK,
 RH> is just a binder, to help hold ingredients together.

According to my research "Gluten is a protein found in wheat, rye, 
barley, and triticale. It helps foods maintain their shape.

Sounds like a binder to me.  Bv)=

 DD>       Title: Russian Black Bread
 DD>  Categories: Breads, Grains
 DD>       Yield: 2 Loaves

 RH> Looks good but a bit of gluten will help them rise higher. I generally
 RH> use @ 1/4 cup (some ingredients in my bread making aren't measured
 RH> precisely, it may be 3 tbsp or 4 of gluten-G-) of gluten for 2 loaves
 RH> of bread.

 DD> I'm so glad I'm not afflicted w/celiac disease.  Bv)=

 RH> Same here, also glad I don't have a problem with lactose intolerance.

My house-mte is mildly lactose intolerant. So I started him on "live 
culture, full fat, probiotic yogurt - first from Food Fantasies (my
local Health/Natural foods store) and lately from Hy-Vee who carry a
varsion from Chobani.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Yogurt-Covered Pretzels
 Categories: Five, Breads, Dairy, Snacks
      Yield: 4 servings

     15 oz Bag miniature pretzels
      2 c  Yogurt; your pick of flavor
           - and variety
      5 c  Confectioners' sugar
      1 c  Melting chocolate; opt
      2 tb Seedless preserves; your
           - preferred flavor, opt

  Set your  oven @ 250ºF/121ºC.

  Next, combine the confectioners sugar and yogurt in a
  large mixing bowl and blend together with a handheld
  mixer. If you choose to add any seedless preserves,
  spoon them in and mix with the sugar and yogurt until  
  the mixture takes on the color of the preserves.

  Alternatively, if you want to add chocolate to your
  pretzel coating, put the melting chocolates in a
  microwave-safe bowl and heat for 30 seconds or until
  melted, then add to the yogurt mixture and mix until
  well-blended.

  Using tweezers, tongs or chopsticks, dip your pretzels
  into your yogurt mixture one at a time, coating them
  completely and laying them out on wire cooling racks
  placed on top of baking sheets.

  When all your pretzels are coated and laid out, turn the
  oven off and place the baking sheets and wire racks
  inside, leaving the door ajar to prevent the pretzels
  from becoming soggy.

  Let the coated pretzels harden for 3-4 hours, then
  remove them from the oven. Enjoy! Make sure to store
  your leftovers in an airtight container.

  RECIPE FROM: https://sincerelynuts.com

  Uncle Dirty Dave's Archives

MMMMM

.... "Gratitude is merely the secret hope of further favors." de La
ochefoucauld
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