Subj : Grocery Getters
To   : Dave Drum
From : Ruth Haffly
Date : Fri Jan 31 2025 14:35:05

Hi Dave,

 DD> texture and the sudden taste bomb of concentrated caraway that puts me
 DD> off. If I's served seeded rye I will sometimes pick the visible seeds out
 DD> nand
 DD> out nand deposit them on a paper napkin.

 RH> Also not fun to get them caught underneath the china clippers?

 DD> I'm more likely to get bacon fragments or popcorn hulls under a plate.

Whatever, it's something I don't have to worry about yet. Still have
most of my teeth--wisdoms were taken out in my early 20s. Another molar
was being reabsorbed internally, dentist said in his years of practice,
he'd only seen it 2 or 3 times before. But, that tooth had to go. Both
of my parents had 2 or 3 partial plates at fairly young ages but they
insisted we get regular dental visits. That's probably why I've still
got my teeth.

 DD> Here's a recipe I'm going to try with my bread machine. I may add some
 DD> ground caraway - as I said I like the flavour. And I might play with
 DD> the rye to white ratio. Or sub whole wheat for the bread flour.  Bv)=


 RH> Don't use any more rye flour as it has no gluten. The bread flour has
 RH> more gluten than white or whole wheat so if you use one of those, you
 RH> might want to add a tablespoon or so of powdered gluten. Voice of
 RH> experience. (G)

 DD> The other call for gluten substitute is xanthan gum - wjich has, as
 DD> with most things culinary, its adherents and its detractors. Mr? I'm
 DD> not a celiac sufferer so I don't care.  Bv)=

We keep gluten on hand so easy for us to grab some and toss it in
otherwise low gluten baked goods.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


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