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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