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Post by pianist1989 on Jan 4, 2013 10:13:46 GMT -5
glutenfree.wordpress.com/2011/11/12/gluten-free-oat-honey-bread/There is some honey in this which I know isn't exactly THM, but I was thinking change it to maple syrup to lower the glycemic index a little. I'm going to change the rice flour to oat and probably the potato starch to tapioca starch. I wouldn't put in the extra sugar either. Could it be considered an E bread if I made those changes or do the sugar content and starch just turn it into a crossover?
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Post by Pearl on Jan 4, 2013 19:37:44 GMT -5
Right now it is a crossover because of the eggs mixing with all the carbs. You could play with it using egg whites and making some other replacements so it could fit E. Tapioca starch is not really better than potato starch, I wonder if gluccie would work for the starch/binding purpose. Maple syrup wont' be any better than honey. Is the honey only for the yeast. Since this is E, just use enough honey for the yeast to work and drop in a pinch of Nustevia for added sweetness.
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Post by pianist1989 on Jan 7, 2013 9:21:00 GMT -5
thanks! I didn't even think about the eggs when I was looking at the recipe!
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