<<Disclaimer: Verify this information before applying it to your situation.>>

Dear Listmates,


I made an error in the URL for the bread recipe. Sorry to have
inconvenienced those that have had issues. Here again is the posting with
the correct URL.

Here is another Expandex experimental bread that came out unexpectedly good.
> There are two versions, one for the bread eaters that prefer a lighter and
> more fluffy loaf, and the other for those that want more protein and
> substance. Both are relatively low in fat and rely on only the fat in the
> flax meal. You can add more fat in the form of olive oil if you like.
>
> I have a pet peeve. Many gluten-free bread recipes contain quite a bit of
> fat. And why not? Fat improves the texture, masks the dryness and tastes
> good. But, it is no wonder that it is hard to maintain one's weight. When
> you look at the food labels for offending wheat, barley and rye contents,
> also look at the dietary fat. Some of these foods are nutritionally really
> rich in eggs, oil or butter. This is the first of my lower-fat bread
> recipes. But, now I'll get off of my soap box.
>
> Here is the home page of the site:
> http://home.comcast.net/~vhdolcourt/bread <http://home.comcast.net/bread>. Look for the <NEW> flag, and click Experiment-11. Many people have said it
> is hard to get Expandex. I have it on good authority that either your Whole
> Foods Market has Expandex in stock or can get it. Ask the manager to order: 2#
> Tapioca Starch –     37973 from Heartland's Finest.
>
> I've been asked if the breads can be made without Expandex. The answer is
> probably YES, but I haven't tried. I suggest you use tapioca flour instead
> of Expandex. Expandex is tapioca flour that has been chemically changed.
> You'll also want to use 1 teaspoon of Guar or Xanthan gum per cup of flour
> in the recipe if you don't use Expandex. You will see that in the newest
> recipes I have been able to cut the gums in half, and it may be possible to
> reduce the gums even more. What is the advantage of Expandex: I think the
> bread has more stretch, more flexibility and doesn't get as hard as quickly.
> I also am not a fan of rice flour - brown or white - and think breads made
> of rice flour get very hard very quickly. But that is my opinion and you are
> free to disagree (but you don't need to disagree by email, please).
>
> I understand that our Australian Mates have had difficulty locating white
> sorghum flour. If this is the case, let me suggest jowar which is supposed
> to be the same plant, seed and flour with just a different name. I often get
> questions about Expandex and if I am paid to promote it. The answers are (1)
> the bread home page describes Expandex, and (2) no, I don't get paid for
> either promoting or being a baker. I am an eCommerce product manager and an
> enthusiastic experimenter.
>
> By the way, the recipe for amaranth-flax bread is not entirely original.
> You will see a credit to the cook for a somewhat similar recipe. I kept the
> proportion of amaranth and flax about the same in my recipe as hers.
>
> Please let me know if you have any questions.
>
> Vic-Sunnyvale, CA
>
>
>
>

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