Subj : Grocery Getters
To : Dave Drum
From : Ruth Haffly
Date : Sun Feb 02 2025 17:49:43
Hi Dave,
DD> I'm more likely to get bacon fragments or popcorn hulls under a plate.
RH> Whatever, it's something I don't have to worry about yet. Still have
RH> most of my teeth--wisdoms were taken out in my early 20s. Another molar
RH> was being reabsorbed internally, dentist said in his years of practice,
RH> he'd only seen it 2 or 3 times before. But, that tooth had to go. Both
DD> I did the dental visits. But I had teeth break for no known reason, Or
DD> just loosen and fall out, I was down to about 6 whole teeth and a few
DD> snags when I decided "It's time".
Must be something genetic or from your years as a smoker.
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> Thanks for the head's up.
Glad to pass on knowledge to aspiring bread bakers.
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)=
RH> We keep gluten on hand so easy for us to grab some and toss it in
RH> otherwise low gluten baked goods.
DD> Only thing I've baked for a while has been frozen pizza. Bv)= Or Papa
DD> Murphy's. MMMMM----- Recipe via Meal-Master (tm) v8.06
We baked a pita pizza Friday night--pizza using a pita bread for the
crust. Worked well for the 2 of us--6 slices (2 put aside for my lunch
yesterday) and a salad made a filling meal for us.
---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28
... Our necessities are few but our wants are endless...
--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)
