good one, michael! i’ve never tried seitan, but people tell me it’s tasty.
that bread recipe [drool] sounds [drool] delicious [drool].
]]>I thought hemp was banned in the USA? Dupont successfully lobbied that hemp growers were just drug producers. LOL Of course. the real reason was that people preferred hemp fibers to Dupont’s nylon. The Navy was pretty annoyed when hemp was banned BTW, they use it a lot. Hemp has many excellent qualities that nylon doesn’t even come close too. 🙂
It was banned here also. But we are growing hemp again because it’s too useful not to! 🙂
Thanks. 🙂
]]>spelt is apparently ok for wheat allergy, but wheat allergy is not the same thing as gluten intolerance.
there are blood tests and biopsies galore, but pretty much the best way to figure out which, if either, you have is to compare how you feel after several weeks of a gluten-free diet [this eliminates most of the common, and affordable, grains] to how you feel after several weeks of just a wheat-less diet, with any other grains included that you like.
ps. corn gluten, even though it has the same name, is apparently NOT the same molecule[s] as the gluten[s] found in wheat. rye, barley, etc, so it’s usually safe to eat corn.
most baked goods can be made with substitute flours, especially cookies, pie crusts, quick breads, anything that isn’t yeast-raised works well. gluten is the stretchy protein that allows bread that allows to hold in all that carbon dioxide produced by the yeasties when it rises. absolutely essential for good french bread, and pretty darned important in bagels too. pizza dough is another one that suffers without gluten, but if the toppings are good enough, it’s not quite as noticeable.
celiac.com, a good starting point
we have one eatery in town that makes a gluten-free chocolate torte. mmmmmmm.
]]>Hmmm. I was told spelt was good also. And I buy spelt bread and pasta. 🙁 I better do some more research too! *sigh*
This is from the website of a good bakery that makes gluten free and organic products (and they taste sooooooooooooo good!) I LOVE a good bakery! 😀
Spelt facts
Spelt is an amazing grain that is being rediscovered by Australian consumers. Popular in Europe for centuries, spelt is used in a wide variety of cereals, bread, pastas and beers. The ancient Romans knew it as farrum, Italians call it farro and Germans know it as dinkle. Spelt has been used successfully as a wheat substitute for people who have wheat allergies. Once commonly grown in Australia, spelt was replaced at the beginning of this century by modern wheat varieties, which are more suited to the high volume production techniques currently used on most Australian farms. The nutty and flavourful spelt taste has proven to be an attractive alternative to the common varieties of wheat. Spelt products are nutritious, versatile, and very tasty. Whether or not you have wheat allergies, your first taste of our spelt products will bring you back for more.
This is their gluten free range (drool suckers!) LOL :
Britt’s Danish Delight – Gluten free
I’ll see what yummy (but harmless) recipe’s I can find amongst my multitude hipparchia! Might not happen for a day or two though. It seems I am suddenly up to my ears in dragons! LOL 😉 But I will check and post! 🙂
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