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Mon, 27 May 1996 18:28:35 -0500 |
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<<Disclaimer: Verify this information before applying it to your situation.>>
Hi List,
I am new to the list but I've been on a gluten free diet for ten years so
I'm going to stick in my two cents worth right away.
To AMY DONNER who has a Wellbilt bread machine and in the last few minutes
of baking, the top collapses. It has been happening to me too the past few
months and I've done some experimenting. I have a DAK bread machine. The
machine checked out ok and I bought a new bottle of yeast (I use bread
machine yeast) which helped some, but it still collapsed a bit.
Today I tried another thing: I added a little more bread mix than is called
for and the machine is now in the cooling phase after baking and it looks fine.
Also, I want to explain something. I use spelt bread mix. All the
organizations say no to spelt and I did too for seven years. Then another
celiac told me he had tried spelt on the recommendation of his health food
store mentor and found it to be wonderful. So I tried it with great
trepidation and found it okay FOR ME. Please note that I am not
recommending spelt for you. So far as I know spelt has never been tested
for alpha gliadin.
LINDA BLANCHARD gave an excellent review of "Against the Grain" --thanks
Linda. Are you reviewing anything else soon, I hope?
JIM BARRON about cravings: you didn't mention what to sustitute for a
craving for chocolate. Look that up for us chocoholics, will you?
Nan Burket
[log in to unmask]
Springfield, IL
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