Subj : Yoghurt was:Gluten was: R
To : Dave Drum
From : Carol Shenkenberger
Date : Mon Jul 15 2024 14:58:44
Re: Yoghurt was:Gluten was: R
By: Dave Drum to Ruth Haffly on Fri Jul 12 2024 06:18 am
> -=> Ruth Haffly wrote to Dave Drum <=-
>
> DD> According to my research "Gluten is a protein found in wheat, rye,
> DD> barley, and triticale. It helps foods maintain their shape.
>
> DD> Sounds like a binder to me. Bv)=
>
> RH> OK, I guess it is, but not how I thought it would work from years of
> RH> baking experience.
>
> 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.
>
> DD> My house-mte is mildly lactose intolerant. So I started him on "live
> DD> culture, full fat, probiotic yogurt - first from Food Fantasies (my
> DD> local Health/Natural foods store) and lately from Hy-Vee who carry a
> DD> varsion from Chobani.
>
> RH> I've been buying the Wegman's brand the last few years; the raspberry
> RH> and strawberry are my favorite flavors, ones like coffee and coconut I
> RH> leave on the shelf. (G)
>
> I buy Chobani, Hy-Vee or Oikos (Dannpn) depending on price. I mostly buy
> the "fruit on the bottom" except when I find the raspberry-chocolate is
> available. That variety sells out quickly. I'm hoping their bean-counters
> will wake up and stoick it in larger quantity. Soon.
>
> A 5 oz container of whatever is in the icebox makes a nice (and healty)
> snack. And keeps my stomach from growling.
>
> MMMMM----- Recipe via Meal-Master (tm) v8.06
>
> Title: Tzatziki (Cucumber & Yogurt Sauce)
> Categories: Sauces, Dairy, Squash
> Yield: 2 1/2 cups
>
> 1 sm Cucumber; grated
> 2 c Greek-style yogurt
> 2 ts Garlic; minced
> 2 ts Distilled white vinegar
> 3 tb Extra-virgin olive oil
> Salt & white pepper
>
> Peel, seed, and coarsely grate the cucumber. Squeeze
> the grated cucumber between your hands to extract as
> much liquid as possible. You should have about a 1/2
> cup of cucumber when finished.
>
> Into the container of a food processor, place the
> cucumber and all of the remaining ingredients. Pulse
> to blend. *
>
> Transfer the blended sauce to a bowl. Cover and chill
> for at least 2 hours or overnight, to allow flavours
> to meld. This sauce will keep for up to a week in the
> refrigerator.
>
> * original recipe called for "electric blender" but I
> find that a food processor or bowl and whisk work much
> better and allow a bit of texture in the finished
> sauce. -- UDD
>
> Makes about 2 1/2 cups of sauce.
>
> Recipe: "Cooking Under Wraps - The Art of Wrapping Hors
> D'Oeurves, Main Courses, and Desserts" by Nicole Routhier.
> Published by William Morrow and Company, 1993
>
> Uncle Dirty Dave's Kitchen
>
> MMMMM
>
> ... URA Pagan Redneck: If yore spirit critter is a 'possum.
I'm not a chobani fan. Not sure why. It 'tasts funny'? I like Activia but
overall not too much into yogurt other than frozen. I do use plain yogurt in
some recipes though.
